Chinese Meatballs

By Chef Sean Ragan

Pictured: Chinese Meatballs 

Ingredients

  • 2 oz – Blended Oil
  • 5 cups – Napa Cabbage, Shredded
  • 1 lb  –  Shiitake Mushroom, Julienne
  • 3  –  Eggs
  • 1  –  Egg White
  • 2.5 lb  –  Ground Pork
  • 6  –  Green Onion, Chopped
  • ¼ cup  –  Garlic, Minced
  • 1 tbsp  –  Ginger, Minced
  • ¼ cup  –  Soy Sauce
  • 1½ tbsp  –  Sesame Oil
  • 3 tbsp  –  Sugar
  • 3 tbsp  –  Cornstarch
  • 1 cup  –  Panko Breadcrumb
  • ½ tbsp  –  Salt
  • ½ tbsp  –  Sriracha

Procedure

  1. In a large sauté pan, cook cabbage and shiitake mushrooms together in blended oil, then cool.Mix remaining ingredients together in large mixing bowl, then add cooled cabbage and mushroom and mix thoroughly. Portion to desired meatball size and pan sear, cooking thoroughly to 165*.  Serve with hoisin sauce, pickled chilies & crisp shallots.

Chilli Rubbed Ahi Tuna

By Chef Kory Foltz

Warm up a Florida meal with fresh caught ahi tuna, delicately spiced with a touch of chipotle heat. This combination goes great with creamy avocado, crunchy plantain and a squeeze of some local citrus.

Pictured: Chilli Rubbed Ahi Tuna

CHILI RUB

INGREDIENTS

  • ¾ cup  –  brown sugar, packed
  • ½ cup  –  chili powder
  • ½ cup  –  kosher salt
  • 1 tbsp  –  chipotle powder
  • 2 tbsp  –  onion powder
  • 2 tbsp  –  garlic powde
  • 2 tbsp  –  celery salt
  • 2 tbsp  –  black pepper
  • 2 ½ tbsp  –  mustard powder

PROCEDURE

Mix all ingredients together

SEARED AHI TUNA

Ingredients

  • 3 oz  –  seared ahi tuna
  • ¼ tsp  –  fresh ginger, minced
  • 1 tbsp  –  soy sauce
  • 1 tbsp  –  cilantro
  • 1  –   ripe avocado
  • 1  –  fresh lime juice (as needed)
  • 3  –  red fresno chili, sliced thin
  • Salt & pepper to taste
  • Chili rub

Procedures

  1. Mash avocado with ginger, lime juice and soy sauce, fold in fresno chili
  2. Rub on tuna with chili rub and sear on all sides keeping tuna rare
  3. Slice tuna and place as pictured