Ahi Tuna Nicoise Salad (serves 1)

Ingredients:

3 oz. sushi grade ahi tuna filet

1 oz.  kalamata olives

2 oz. green beans

¼ cup mixed greens

1 soft boiled egg (hard boiled if preferred)

1 small boiled red potato

1 roma tomato (or heirloom if in season)

2-3 spanish white anchovies

S+p to taste

2 oz.  Jax House vinaigrette (red wine vinegar, minced shallot, soy oil, Dijon)

To compose salad:

Begin by seasoning the tuna, in a hot skillet, add splash of your favorite cooking oil (we use soy oil), and wait until screaming hot.  Add the tuna to the pan, cooking 1 minute on each side for rare.  Set seared tuna aside to rest, and compose the ingredients of the salad. 

Add olives, green beans, quartered roma tomato, diced potato, mixed greens, dressing, and salt + pepper in a mixing bowl.  Toss all the ingredients together, and plate.  Cut the egg in half, and set on plate, next to the greens.  Slice the rested tuna (2-3 minutes of rest) into 4-5 equal pieces, and lay tuna across the top of the salad.  Drape anchovies across the top of the tuna and serve. 

Wine pairing:

2008 Toad Hollow “Eye of the Toad” Rose of Pinot Noir, Sonoma, California ($6.50 /glass + $24.00 / bottle). 

The wine is best chilled.  This wine pairs perfectly due to its light berry flavor, beautiful nose, and crisp acidity.  Great showing from small Sonoma producer!

Kobe beef burger | Wisconsin cheddar cheese, jalapeno bacon, house aioli

Ingredients:

8 oz.  ground American kobe beef patty

2 slices of favorite sharpe cheddar cheese

3 slices of jalapeno bacon (or similar)

Potato bun toasted

1 piece of romaine lettuce

House made aioli (can substitute best foods mayonnaise)

S+p to taste

To compose dish:

We use cast – iron skillets in the restaurant to cook all of our meat, they hold a consistent heat, and gets a great sear!  Get skillet hot, add drizzle of favorite cooking oil (we use soy oil).  Once screaming hot, add seasoned hand-formed kobe beef patty.  Leave alone, untouched in pan for 3-4 minutes, or until seared crust forms on the first side.  Flip the burger, and finish cooking in a 500 degree oven for 4-8 minutes depending on desired done-ness.  When done, pull the burger out of the oven to let it rest (letting the juices re-distribute itself into the meat).  Spread aioli (or mayonnaise) on both sides of toasted bun, and set romaine leaf on the bottom of the bun, waiting for the burger.  Drape the cheddar cheese, and bacon on top of the burger, and place it under the broiler until gooey, and melted.  Place on top of romaine lettuce leaf + bottom bun.  Enjoy with French fries, devil’d potato salad, or house greens. 

Wine pairing:

2005 HdV “belle cousine” hyde vineyard – los carneros, napa valley, California.  ($13.50 / glass + $52.00 / bottle).  This wine is so beautiful.  It is a blend of merlot and cabernet sauvignon, from a top producer in the carneros region of napa.  It is very small production, and has tannin, acid and fruit that blend into perfect harmony.  This is a deep wine, but it pairs so well with the beautiful fat from the cast iron seared kobe beef, and the cheddar cheese with bacon. 

All of the wine and food can be found at Jax Kitchen 7286 N. Oracle Road tues thru Sunday nights at 5pm.  We feature ½ off bottles of wine (every selection) each and every Sunday night.  Call 219-1235 for reservations. 

Tags: Jax Kitchen