Recipes

Ingredients 1 pound ahi (yellowfin tuna) steaks Scant 1/4 cup sweet onion, thinly sliced 1 scallion, sliced on bias (about 1/4 cup) 2 cloves garlic, minced 2 teaspoons black sesame seeds, toasted 2 teaspoons macadamia nuts (roasted and unsalted), chopped and toasted 3 tablespoons soy sauce 2 tablespoons sesame oil 1/4 to 1/2 teaspoon  'alaea  or Hawaiian sea salt, or coarse Kosher salt 1/2 teaspoon red pepper flakes (optional) Equipment Glass bowl Sharp chef knife Plastic wrap Instructions Slice the tuna:  Using a sharp knife, cut the tuna into 1-inch cubes. Place in a large bowl.  Combine all ingredients:  Add the onions, garlic, sesame seeds, macadamia nuts, soy sauce, sesame oil, salt, and red pepper flakes. Gently mix until thoroughly combined. Cover and refrigerate:  Cover the poke with plastic wrap and refrigerate for a minimum of 2 hours or up to 2 days

Usually we make a double portion 300 g of vanilla rusks (Recently bought Britannia Wheat Rusk in Michael's)   100 g of butter 3/4 cup of Milk 2 cups of sugar 1/4 cup of cognac 3 tablespoons of Cocoa + more cocoa for the finish Raisins, Walnuts, Dried apricots - to taste. (Usually we make 1/2 cup of the crushed nuts and 1/2 cup of dried apricots and raisins together) Decoration: buttercream, coconut crumbs, or sliced almonds   Turn the rusks through a meat grinder, chop raisins and dried apricots into small pieces, crush nuts and mix all that together. Add the cocoa and stir the dry mixture to a smooth color. Heat the milk and melt the butter in it. Do not let it boil. Add sugar and dissolve it in milk stirring over low heat until the sugar stops crackling.  Pour the hot mixture into a dry mixture and stir until it's smooth. Add cognac and stir again. When measuring 1/4 cup of cognac is customary to pour a little more cognac than necessary a...