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Before you jump to Mike's Spicy Ahi Poke & Sashimi recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.
Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it appears we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to resolve the problems of the environment. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. Here are a number of tips that can help you save energy, for the most part by making your cooking area more green.
Begin with exchanging the light bulbs. Of course you shouldn’t confine this to just the kitchen. The usual light bulbs are the incandescent type, which should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are generally energy-efficient which means electricity consumption is actually lower, and, while they cost a bit more to buy, will outlast an incandescent light ten times over. One of the extras is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will end up at a landfill site. It goes further than merely swapping the lights, though; turning off lights that aren’t needed is actually another good thing to do. The family spends considerable time in the kitchen area, and how frequently does the kitchen light go on in the morning and is left on all day long. This additionally happens in the rest of the house, but we have been trying to save money in the kitchen. Do an exercise if you like; check out the quantity of electricity you can save by turning the lights off when you don’t need them.
From the above it really should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is reasonably easy to live green, all things considered. It’s related to being sensible, more often than not.
We hope you got benefit from reading it, now let’s go back to mike's spicy ahi poke & sashimi recipe. To cook mike's spicy ahi poke & sashimi you need 16 ingredients and 11 steps. Here is how you do it.
The ingredients needed to cook Mike's Spicy Ahi Poke & Sashimi:
- You need 1 (1 lb) Sashimi Grade Yellowfin Tuna Slab [halved]
- Prepare 1/4 Cup Purple Onions [fine minced]
- Prepare 1/4 Cup Green Onions [chopped + reserves for garnish]
- Prepare 1 Dash Sesame Oil
- Provide 1/4 Cup Cucumbers [fine chop]
- Provide 1 tbs Garlic Chili Siracha Sauce
- Prepare 1 tbs Fresh Parsley
- Take 1/4 tsp Lemon Zest [optional]
- You need 1 tbs Soy Sauce [+ reserves for serving]
- Provide 1 tsp Sesame Seeds [+ reserves for garnish]
- Provide 2 tbs Jalapeño [fine chop - garnish for both dishes]
- You need as needed Shredded Diakon Radishes [garnish]
- Provide as needed Pickled Ginger
- Use 1 tbs Fresh Parsley [+ reserves for garnish]
- You need 1 Very Sharp Knife
- Prepare as needed Frozen Cocktail Glasses
Instructions to make Mike's Spicy Ahi Poke & Sashimi:
- Here's what you'll need. Only half of tuna slab shown.
- Open tuna and rinse under cold water.
- Place tuna on thick paper towels to dry.
- Wrap tuna in paper towels and place in the coldest part of your fridge for 10 minutes. 40° is a perfect temperature for raw fish.
- Fine chop your vegetables. Shread your diakon radish garnish.
- Cut your tuna in half. Half will be used for your salad - half for your sashimi. Place your other half back in the fridge. Definitely use a very sharp knife. Don't saw it. Just allow the knife to glide through your fish.
- With a very sharp knife, slice tuna into 1/2" cubes. Work fast as so bacteria doesn't form on your tuna. Place in a non-metalic bowl.
- Add all of your vegetables and seasonings not listed as garnishments. Fold in gently. You don't want to bruise your tuna!
- Place Ahi Poke in glasses and garnish with green onions, jalapeños, sesame seeds and parsley. Refrigerate quickly.
- Pull your other 1/2 tuna. Cut into 1/2" squares. Refrigerate immediately until ready to plate.
- Plate your diakon radishes and place your sashimi on top. Sprinkle radishes with rice wine vinager if you'd like. Garnish plate with jalapeños and chopped parsley. Serve with pickled ginger, Wasabi and Soy Sauce.
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