Atomic Ahi Poke Spicy Ahi Poke With Chili Water Recipes

CORNBREAD CHILI POKE BAKE

Steps:

• For the cornbread: Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Whisk together the cornmeal, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, oil and eggs in a medium bowl. Fold the egg mixture into the cornmeal mixture until well combined. Pour into the prepared baking dish and bake until the edges are golden brown and the center bounces back when pressed with a finger, 25 to 30 minutes.
• For the chili: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onions and cook until slightly softened, about 5 minutes. Add the ground beef and cook until no longer pink, about 5 minutes. Add the chili powder, tomato paste, salt, chipotle powder and cumin and cook until the spices begin to fry. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 20 minutes.
• Once the cornbread is baked, use the handle of a large wooden spoon to poke 35 holes into the cornbread, making sure that the spoon goes all the way to the bottom of the baking dish.
• Spoon the chili on top of the cornbread and spread evenly with the wooden spoon while pressing the chili into the holes. Top with the cheese, dollops of sour cream, jalapenos and scallions. Cut into 15 pieces and serve immediately.

SPICY AHI POKE RECIPE - (4/5)

Steps:

• If tuna is frozen, thaw by submerging in room temperature water for 30 minutes. When tuna is almost completely thawed, slice into small 1-inch cubes (it's easier to slice when still chilled). Combine in a bowl with 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, and 1 chopped scallion. Chill in fridge for about 30 minutes. Combine mayo, Sriracha, remaining scallions (reserving a bit for topping), and 1 tablespoon tobiko or masago, whisking briefly until combined. When tuna is chilled, add the spicy mayo and mix gently with your hands until fully coated. Top with a bit more tobiko and scallions, and serve with rice and any of your other favorite poke ingredients. You can also add toasted sesame seeds for a nice crunch. The poke will be good for up to one day, but is best eaten fresh.

WOK FRIED AHI POKE SALAD

Steps:

• Combine all Ahi Poke ingredients and set aside. Combine all vinaigrette ingredients and set aside. In a lightly oiled hot wok, quickly cook the Ahi Poke in small batches. Toss with the miso vinaigrette. Place the lettuce leaves on four plates. Spoon the Ahi poke into the lettuce leaves. Garnish with the bean sprouts and red pepper.

SPICY AHI POKE SALAD

Steps:

• Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.