Gordon challenges Chef Nyesha Arrington to make something tropical…. so she’s setting her sights on a Hawaiin themed recipe! Nyesha takes nachos to the Next Level by featuring Poke. This ultimate game day snack never tasted so good. Mahalo Chef! #sponsored @SimplyBeverages
INGREDIENTS
Wonton Chips
Neutral oil, for frying
Wonton wrappers, cut in half
Furikake
Poke
1 pound tuna or salmon, diced
¼ cup soy sauce
1 tablespoon toasted sesame oil
2 teaspoons toasted sesame seeds
½ cup shelled edamame
1 teaspoon gochugaru
1 small white onion, thinly sliced
Freshly ground black pepper
Spicy Aioli
½ cup Japanese mayonnaise
½ cup sriracha
Toppings
Scallions, sliced
Cucumber, sliced
Jalapeno, sliced
Avocado, sliced
Fried shallots
Cilantro leaves
Pickled ginger
Lime wedges
Macadamia nuts
PROCEDURE
Make the wonton chips: Heat your oil to 350℉. Place the wonton wrappers into the oil and cook until they are golden brown and crisp, about 2 minutes. Remove the chips to a wire rack and season with furikake.
Marinate the poke: In a large mixing bowl, combine the tuna, soy sauce, sesame oil, sesame seeds, edamame, gochugaru, onion and black pepper. Toss to combine and set aside.
Make the aioli: In a small mixing bowl, combine the mayonnaise and sriracha.
Build your nachos: Plate the wonton chips on the bottom of a serving plate. Top with the poke, spicy aioli, scallions, cucumber, jalapeno, avocado, fried shallots, cilantro, pickled ginger and lime wedges. Grate the macadamia nuts over the top and serve.
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Gordon Ramsay Challenges Nyesha Arrington to Make Nachos….with Poke? | Next Level Kitchen
https://www.youtube.com/channel/UCIEv3lZ_tNXHzL3ox-_uUGQ
#GordonRamsay #GordonRamsayRecipes #GordonRamsayCooking #NextLevelKitchen
Okay what else nachos what do you want oh you want jalapenos love that for us here we Go hey Naisha it’s me your favorite Chef well sometimes now we all love a tropical vacation and I’d like to see what you can cook up if you were stranded on a tropical island now I’ve left some exciting ingredients on the platform and I can’t wait to see what
We’re going to cook up good luck amazing and I know just the place to take us on Next Level kitchen Hawaii so for this amazing sort of Hawaiian experience I’ve rid the platform I got some killer ingredients and this is really simple this is a fun play on sort of a poke
Meats nachos first up I always like to start with what takes the longest I have some hot sort of neutral oil here and I’m going to cut these beautiful um won chips which will bring some beautiful texture to these uh poke nachos which gener generally you might see um
Tortillas so I’ve just cut them in half and I’m going to drop them in the fryer whenever frying you want to make sure that the oil is hot you’re not uh waiting on it to become hot and you want to not overcrowd the pan so that everything has the opportunity to become
Crispy I’m just sort of swirling around the oil one of the most important key ingredients whenever frying is to season right when it comes out of the oil today I’m actually using these beautiful won chips and I’m flavoring it with fukaki which is like Bonito flake and sesame
Seed and um sort of this beautiful Crush Nori you can totally buy this or you can make it at home and so this will act as my um sort of salt and stick to these uh beautiful chips adding a ton of umami in depth of flavor from the
Seaweed love that so I’m going to just allow the chips to set aside while we build our poke okay and so you want to get some gorgeous high quality tuna you can also use salmon you can use Yellow Tail you can make it vegetarian with shiak mushrooms the world is your oyster
I just happen to have tuna here today so one of the things I love about a beautiful classic Pokey is actually not dicing the fish too small you want to know what you’re eating you want to taste the beautiful high quality fish so I actually um sort of run my knife down
Vertically creating these longer strips and then and just run it on its side and create sort of a dice really simple I had the opportunity to spend a good amount of time in Hawaii and I literally ate this almost every day you’re going to find this all over Hawaii so just
Dicing so one thing that you want to look for um there’s different parts of the tuna um so when you are cutting your tuna you want to look for anything that’s um this sort of senu or this tougher part of the tuna and you want to
To cut against that or you can just go in and scrape it with a spoon now that we have our DIC tuna what we’re going to do is just create this really light marinade so I go in with a little bit of soy it’s going to give us that
Saltiness so you want to balance this out with something that’s rich and fatty I like to use sesame oil love the flavor of toasted sesame oil and a little bit goes a long way so be sparingly with it and to fortify that Sesame flavor actually use whole toast sesame seeds
We’re also going to add edame uh which kind of acts like the beans that you might see in a traditional nacho um but just kind of a a little bit of a healthier version and I also am going to add just a little bit of a goou Garo or
Korean chili flake so Korean chili flake really delicious tons of depth of flavor but not overly spicy just adds a nice little smoky kick to it with the onion very particular you want to actually look at your onion not all onions are created the same create a sturdy base
Cut down through the root of the onion and I like to cut them in these sort of beautiful half Moons kind of following the natural shape of the onion so I’ll use the base of the knife and just sort of run through kind of trying to hit the
Center of that onion so they all appear aesthetically beautiful right we we eat with our eyes first toss in some beautiful raw onion so now we’re just going to gently toss this together and what I want to do is a allow this fish to marinate while we actually build the
Other components of our poke nachos always taste as you go tiny bit more soy so what I’m going to get from the soy is a little bit of um saline or salt content I’m actually not going to add salt to this we get a little bit of salt from the fake and a
Natural salt from the soy sauce I’m just going to add a touch of black pepper and that’s going to give us some beautiful Smoky notes so I just give this a little bit of of a toss and set that aside so to sort of like mimic the idea
Of nacho cheese I’m actually going to make um a beautiful Japanese mayo and Sriracha kind of spicy chili ioli moment so take a good amount of Japanese Mayo I like to use tends to be a little bit richer uh more viscous or a little bit thicker and a little bit of chili sauce
About equal parts of the Japanese mayo and chili sauce I’m a big spicy food fan so I tend to go a little bit heavy on the chili so lucky I rated this off of the platform it’s really hard to come by Sriracha these days so I was lucky that
I snagged it off the platform so you want this nice little creamy mixture here again taste as you go the Japanese Mayo’s already seasoned there’s seasoning in the Sriracha so not really going to bother with adding a lot of salt to this so we have two components down already tuna’s
Marinating are delicious spicy ioli is sitting to the side believe it or not the hardest part of this dish is already done just going to cut a few garnishes I love fresh scallion it’s one of my favorite ingredients I use them almost every morning in my eggs I’m actually
Just going to use the tops of the scallions and I like to cut them on a bias so they sort of intertwine with the chips right so a nice hard B nice thin slices and you know I just love nachos and dishes that you can eat with your
Hands they’re sort of fun um fussy I spend a lot of time in fancy French kitchen so anytime I can just get in there with my hands and um have a nice cold sake with some AI pokei nachos kind of sounds like a fun moment right um
Just for a little bit of healthiness to the dish going to add um some cucumber and just sort of slice this don’t worry about it being super again these are just elements or a guideline you can totally um have fun with this and use the ingredients that
You have in your home right it doesn’t have to be exactly how I’m making it I think that’s really the beauty of cooking is to have fun and bring the joy in it right um in this dish we’re bringing that Aloha spirit I had the opportunity to spend a lot of time in
Hawaii I lived there for about a year in Maui and um it was some of the best memories of my life um so again big spicy food fan so I’m going to add some beautiful fresh chili you can use jalapeno you can use bell pepper if you don’t like spicy um but
Really this is just to meant to give um the nacho kind of vibe and a little bit of spice snow at the back end and of course we have to have some beautiful avocado they’re nachos I feel like avocados are so naturally delicious and bring a sort of
Um creaminess to the nacho so there’s not really much I actually want to do with this you can totally Fork smash it make a guacamole add some some lime a little bit of cumin um if you’d like but I love the natural flavor of avocado especially when you have a nice one so
I’m actually just going to um slice this and kind of maybe fan it over top okay believe it or not that it’s everything that we have to do I mean easy dish right think about friends over this is a showstopping kind of dish um you can just say you made it don’t say
You got it from me so really we’re just going to start to assemble this and bring this together so I like to use a wide based plate right to really show off and give you the opportunity to build those perfect bites along the way so we have our beautiful fertic cocki
Chips here and we’re just going to pile them on right um kind of giving some texture some some shape um thinking about leaving space and how I’m building the structure of this nacho here we have our beautiful marinated AI tuna so I just like to dot in and think about
Where my guests are going to look for building that perfect bite right I don’t want to cover the chips too much because they’ll get soggy right so I want to go in and be intentional with where I’m placing that beautiful AIT tuna plating is always the best part right it’s just
Kind of getting all of your elements and your friends are starting to show up everyone’s watching the game now this is when you start to garnish right so for me when I think about nachos it’s uh a little bit of a lime wedge so maybe some fresh cilantro on top you know maybe
Some sour cream but in this instance we have this beautiful um spicy ioli it’s going to act like a little bit of a creaminess so I’m just going to go in and sort of dot that looking and seeing where my guests can build that perfect bite a little bit of fresh cucumber just
To keep it healthy so fried shallots just buy them right you don’t have to go out and try to dirty up the whole kitchen I love fried shallots they give a beautiful texture great flavor um and they taste just as good little fresh scallion over top super fun dish little fresh
Avocado do a little fancy fan just kind of opening up that cut there Beauty okay what else nachos what do you want oh you want jalapenos love that for us here we go little fresh jalapeno and cilantro absolutely ah I love this okay so a little bit of pickled ginger right it’s giving
Like Pokey but also by way of Nacho gorgeous little bit of lime fun dish Touch of Sesame and cuz I love sauce just got to go in with just a touch more layer in this delicious spicy mayo a touch more of the Korean red chili flake
Incredible I feel like I had the best Mac nuts when I was in Hawaii and I’m going to show you a fun trick um it it’s kind of like the parmesan cheese on top of a pasta so I actually take a micr plane and I grate the Macadamia net over
Top which kind of creates this beautiful snow effect to really Elevate this beautiful nacho wow I feel like I’ve literally just taken a trip to Hawaii thank you so much for watching now please let me know in the comments what you think of the dish and don’t forget
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