Tuna Poke Tacos

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Admission: I did not catch this tuna myself! However, it is my goal for 2018 to spear a tuna myself. Like a big one! I'm going to train hard for that battle and I can't wait! What an amazing moment that will be for me. There is nothing better than harvesting your own food, its like it tastes 1,000 times better. But since I've been home and sick I can't get out to get a tuna. Maybe soon though! Setting my goals for 2018 spearing a tuna myself is on the top of my list! So with tuna on the brain, it made me crave tuna! I can eat tuna poke every single day. Every time I'm in Hawaii, I eat it (and drink Wow Wow Lemonade) like its going out of style! There is something so mesmerizing with the simplicity of poke. And the Asian flavors captive me, as they are some of my favorites. So to cure my craving I made these lil beauties, Tuna Poke Tacos. They are savory, spicy, cool and sweet all at the same time. I like to add asian pear inside to bring that subtle sweetness that rounds everything out. But my secret ingredient to these tacos is the addition of Yuzukosho. Yuzukosho is a Japanese seasoning made of chili peppers, yuzu peel and salt. It is Amazing! I add it into dishes and it brings a bright spicy flavor to anything I add it to. Then top them with Avocado Aioli a squirt of lime and you have yourself a WINNING taco! Seriously these are hands down my favorite taco recipe... and I love tacos, so that speaks volumes!

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Tuna Poke Tacos

Ingredients:

Ahi Tuna:

  • 1 # Ahi Tuna, sushi grade, diced small
  • 1/4 Cup Soy Sauce 
  • 1 tsp. Rice Wine Vinegar
  • 2 Tbs. Sesame Oil
  • 2 tsp. Yuzukoshu (Click HERE to purchase)
  • 1 1/2 tsp. Toasted Sesame Seeds
  • 3 Tbs. Green Onions, sliced thin
  • 1 Asian Pear, sliced thin and slices cut in half

In a large bowl, combine all the ingredients except the Asian pear. Mix well to combine. Let sit in the refrigerator for about 30 minutes to marinate. During that time make the Aioli.

Avocado Aioli:

  • 1 Egg Yolk
  • 1/4 tsp Salt
  • 1/4 Cup Grape Seed Oil
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tbs Lemon Juice
  • Half of one avocado, diced

In the bowl of a food processor, add the egg yolk and salt. Pulse a couple times. The while the processor is running add the oils slowly into the egg yolk to form a emulsion. Then, while the processor is still running, add the lemon juice and the avocado. Pulse till a smooth aioli is formed. Adjust salt if necessary.

Shells:

  • 12 Gyoza Wrappers
  • Canola Oil for frying

In a heavy cast iron pot fill it with oil. Bring the oil to 350 degrees F and hold it at that temperature. Use a metal taco thongs and place one wrapper at a time into the taco thongs. Fry for about 30-45 Seconds or until golden brown. It doesn't take long for them to fry. The remove them from the oil and lightly sprinkle with salt. Not too much as the tuna has soy sauce in it, so you don't want to over do the salt.

Assemble:

Once all the components are all ready. Take a taco shell, place a slice of asian pear inside each shell. Then fill the shell with the tuna filling. Top the tuna with the avocado aioli and finish with some micro greens. Then most importantly ENJOY!

*Remember if you make these, be sure to tag #wildernesstotable on Instagram or share on my Facebook page... I want to see your dishes! :-)

 

 

Snow Goose Barbacoa Tacos

Last weekend I was up in South Dakota doing a little Snow Goose Hunting with Last Call Outfitters and two of my good girlfriends. We had a blast, even if we didn't get as many geese as we had hoped for, we still managed to get a good amount. Yes, I was that crazy girl who carried a cooler full of goose meat on the plane back home with me! I was not about to let that meat go to waste. So for this taco Tuesday, I thought I would show the versatility of goose and use it for tacos! And this recipe my friends is one of the best taco recipes to date! I based it off of my love for Chipotle. In the small town where I live we don't have a Chipotle any where close which breaks my heart. But these tacos actually came out better than the beef ones I love so much at Chipotle. So let me kindly introduce you to Canada Snow Goose Barbacoa Tacos! Print this recipe out, because you are going to want to make these over and over again!

Snow Goose Barbacoa Tacos

By Chef Bri for Wilderness to Table

 

Ingredients:

·      4 Whole Snow Goose Breasts

·      1.5 Cups Beef Broth

·      4 Chipotle Chilis in Adobo Sauce

·      3 TBS Garlic, Chopped

·      1.5 TBS Cumin, ground

·      1 tsp. Kosher Salt

·      1 tsp. Black Pepper, ground

·      ½ tsp Cloves

·      3 Bay Leaves

·      ¼ Cup Lime Juice

Directions:

In the bowl of a blender, add ½ cup of the beef broth, chipotle chilies, garlic, salt, pepper, and cloves. Blend on high till the mixture is smooth. Then add the mixture to a dutch oven, add the rest of the beef broth, bay leaves and add the goose breast.

Cook on medium low for 45 minutes. Then remove the goose breast from the dutch oven and shred with two forks. Once all the meat is shredded add it back to the Dutch oven add the lime juice and simmer on low for 25 minutes. Season with salt and pepper if needed. Strain the liquid from the meat before serving.

To serve:

·      Homemade Taco Shells

·      Pepper Jack Cheese, Shredded

·      Pico de Gallo

·      Sour Cream

Venison Puffy Tacos

When you make homemade corn tortillas, roll them out and fry them they puff up into the most amazing taco shells you have ever had. The shells end up being crunchy on the outside and soft and tender on the inside. The contrast in textures is really quite amazing and worth all the work it takes to make them. 

For this recipe, I used venison from last falls harvest, and added my own blend of taco seasoning. (Yes, you should be making your own taco seasoning too!) Then topped them off with traditional taco embellishments like thinly sliced lettuce, homemade salsa, and chipotle spiced sour cream and fresh avocado.

Venison Puffy Tacos:

By: Chef Bri of Wilderness to Table

Tortillas:

·      1.5 Cups Masa Harina

·      1 Cup Warm Water

·      Peanut Oil for Frying

In a large bowl combine the Masa Harina and water, mix well and let rest covered in the bowl for at least 15 minutes.

Fill a Dutch oven with at least 3 inches of oil. Heat to 375F over high heat. Take out 3 TBS of the Masa Dough and form into a ball. Press the dough in between two sheet of plastic and press in a tortilla press or roll out by hand with a rolling pin.

Place the tortilla in the hot oil and let cook till it puffs up. Using a metal spatula gently press down the middle of the tortilla to create a taco shaped shell. Cook for about 15 seconds longer or till nice and golden brown. Remove the shell from the oil and place on paper towel lined sheet tray. Repeat this process with the rest of the masa dough, till all the dough is fried into shells.

 

Taco Seasoning:

·      3 TBS Chili Powder

·      2 TBS Garlic Powder

·      2 TBS Onion Powder

·      1 TBS Cumin, ground

·      1 TBS Kosher Salt

·      1 TBS Corn Starch

·      1 tsp. Cayenne Pepper

·      2 tsp. Mexican Oregano, dried

·      1 tsp. Sweet Paprika

·      1 tsp. Black Pepper

Place all ingredients in a mason jar. Seal with a lid and shake till combined well.

Venison Filling:

·      I.5# Venison, ground

·      1 Cup Chicken Stock

·      1.5 tsp. Kosher Salt

·      4 TBS Taco Seasoning

In a cast iron skillet add about 2 TBS of Vegetable oil and heat on medium high heat. Add the ground venison and cook till almost cooked fully cooked. Add the chicken stock, salt and taco seasoning. Stir all ingredients together, and then let the chicken stock reduce and thicken till a sauce is formed.

Chipotle Sour Cream:

·      1 Cup Sour Cream

·      2 Chipotles in Adobo Sauce

·      1 tsp. Garlic Chopped

·      Salt and Pepper to taste

Using a blender add all the ingredients and blend well till the sour cream is nice and silky.

Taco Toppings:

·      Iceberg, lettuce, sliced thin

·      Salsa

·      Cheese (I love Cotija on these tacos)

·      Avocado

Wild Boar al Pastor Tacos with Pineapple Habanero Salsa

Its TACO TUESDAY this month on Wilderness to Table. And that means I'll be bringing you a new wild game taco recipe every Tuesday for the month of March!!

Tacos may be the best dish ever! I mean who does not like a killer taco? If you said no, then you can probably skip to the previous blog post now!

The best tacos I EVER had, in my life, were from the only gas station in a town called Pescadero in Northern California. Talk about the dreamiest tacos ever! I would drive hundreds of miles all over, just to eat those tacos. But since Georgia is quite a ways from California, I have to make do by making them myself. So these tacos are an ode to my favorite ones from that tiny little gas station.

Wild Boar al Pastor Tacos with Pineapple Habanero Salsa

By: Chef Bri for Wilderness to Table

 

Ingredients:

·      1- White Onion, diced

·      1 Cup Pineapple Juice

·      ½ Cup Orange Juice

·      ¼ Cup Distilled White Vinegar

·      ¼ Cup Guajillo Chile Powder

·      ¼ Cup Sugar

·      4 Garlic Cloves, chopped

·      2 tsp. Dried Mexican Oregano

·      2 tsp. Cumin, ground

·      2 Chipotle Peppers and 1 TBS adobo from canned chipotle chilies in adobo

·      5 TBS- Kosher Salt

·      3 Pounds Boneless Wild Boar Shoulder

·      1- Pineapple, peeled, cored and cut into rings

·      1-Red Onion, finely diced

·      2-Habanero Chiles, seeds and ribs removed, finely chopped

·      ¼ Cup Fresh Mint, chopped

·      3 TBS Fresh Lime Juice

·      16 Corn Tortillas

Directions:

Combine the onion, pineapple juice, orange juice, distilled white vinegar, chile powder, sugar, garlic, oregano, cumin, chipotle peppers with sauce, salt in the bowl of a crock-pot add the pork and cook on low temperature for 8 hours. Or seal all ingredients in vacuum seal bag and cook sous vide for 8 hours at 158F/70C. Once cooked, shred the meat using 2 forks. Place into a bowl and top the meat with the marinade it cooked in.

Pineapple Habanero Salsa:

Start by grilling the pineapple rings on a grill pan or hot grill. Grill till there are nice grill marks on both sides. Then dice the rings into small pieces. In a bowl combine the diced pineapple, red onion, habanero chilies, mint and lime juice. Stir together and let sit in the refrigerator for at least 45 minutes.

To Serve:

Gently oil a BBQ and slightly char the tortillas. Then fill the tortillas with the wild boar al pastor and top with the pineapple habanero salsa.