New Orleans chef Ian Schnoebelen spices up Columbus Isle
In 2007, Food and Wine Magazine selected New Orleans chef Ian Schnoebelen among the top 10 new best chefs in America. We didn't have to travel to his restaurant Iris, in New Orleans, We got to sample his creations beachside in Columbus Isle, as part of this week's food and wine festival. Chef Schnoeben began the meal with an eclectic starter to serve to guests at home (just add cd of waves and you can almost recreate the atmosphere of Columbus Isle). Here is the recipe for those of you left behind in snowy climes:
Yellowfin Tuna Poke
Ingredients Serves 8
1 pound tuna
2 teaspoons fresh ginger
1 fresh jalapeno
1 pinch of sesame seeds
4 whole scallions
1 teaspoon sesame oil
kosher salt to taste
1 whole yuca root, thinly sliced
Serve on yuca chips.
Peel and slice the yuca. Fry the chips in a deep fryer at 325F until crisp. Season with salt.
Peel and dice the ginger. Slice the scallions.
Seed and mince the jalapeno.
Dice the tuna (the flesh should be cold, but not frozen)
Toast the sesame seeds in a skillet.
Mix all ingredients together in a mixing bowl and place a small portion on individual yuca chip. Sweet potato or potato chips may be substituted.
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