Taste of the NFL
by Linda Mensinga, Editor, Culinary Trends Magazine
Super Bowl XLII was home to the 17th annual Taste of the NFL on Feb. 2, 2008, at the Phoenix Convention Center. Known as The Party with a Purpose(r), TNFL has raised more than $6.8 million to fight hunger nationwide. Officially sanctioned by the NFL, it is consistently the biggest fundraiser of Super Bowl weekend — teaming chefs and players from each NFL city for a night of outstanding food, wine, live entertainment and one-of-a-kind silent auction.
Chef D.K. Kodama (Photo Courtesy of Chef Kodama)
Please visit Taste of the NFL for the Restaurant Guide (which offers enticing recipes and insightful dining recommendations from each NFL city) and more recipes from the chefs.
Fresh Hawaiian Ahi Yukke, Japanese
Eggplant, Thai Vinaigrette
2 Tbsp fresh Hawaiian ahi, sashimi grade ñ trimmed and diced small
1 Tbsp yukke sauce (recipe follows)
1/2 tsp orange tobiko (flying fish eggs)
Fresh ground black pepper ñ to taste
1/4 tsp cut fresh chives
2 Tbsp salad oil
3 1/2- inch thick, bias cut slices Japanese eggplant ñ remove skin and pan seared
Kosher salt , to taste
2 Tbsp Thai vinaigrette
1 Tbsp chopped fresh cilantro
2 tsp chopped roasted peanuts
Fresh Hawaiian Ahi Yukke, Japanese (Photo Courtesy of Taste of the NFL)
1 1/2 cup soy sauce
1 1/2 cup sugar
1 Tbsp chopped fresh ginger
1/2 Tbsp chopped garlic
1 1/2 tsp sambal oelek (Indonesian chili paste)
1 1/2 Tbsp sesame oil
1/2 cup water
1 tsp toasted sesame seeds
1 Tbsp fresh lemon juice
Combine the soy sauce, sugar and water, and blend until the sugar dissolves. Add the remaining ingredients and mix well. Chill before using. Store in an airtight container in the refrigerator for up to 1 month.
THAI VINAIGRETTE INGREDIENTS
3 Tbsp sake
1/2 cup rice vinegar
1/2 cup sugar
1/2 Tbsp chopped garlic
3 Tbsp fish sauce
1 tsp sambal oelek (Indonesian chili paste)
In sauce pan, cook the sake over high heat until the alcohol is cooked off, 1-2 minutes. Remove from the heat and let cool. Add the remaining ingredients and mix well. Chill before using. Store in an airtight container in the refrigerator for up to 1 month.
Heat the salad oil in a sautÈ pan over a medium high heat. Pan sear the egg plant slices until tender.
Remove and let cool on a paper towel lined plate. Place the eggplant slices between sheets of plastic wrap and lightly pound, with the heel of the palm, to a thickness of 1/8”.
Transfer the slices onto the center of a serving plate and season to taste with salt. Drizzle the Thai vinaigrette over the eggplant slices and top with the chopped cilantro and peanuts.
Mix the diced tuna with the yukke sauce and place the mixture into an Asian soup spoon. Mill fresh black pepper over the top and garnish with the tobiko and cut chives.
Place the spoon filled ahi yukke in the middle of the eggplant slices and serve
Chef DK Kodama
Sansei Seafood Restaurant & Sushi Bar
(c) 2007 Taste of the NFL. All Rights Reserved. This article is reprinted with permission from Culinary Trends Magazine.