favorite recipes from Tommy Bahama's

             

The Tommy Bahama restaurant here in Newport Beach is one of my go-to lunch and dinner places.  Their menu is full of tropical inspired healthy items, and they have kindly shared a few recipes of my favorite items with me.  The Ahi Tuna Tacos are my absolute top choice!  They are fresh, tangy and a bit spicy, and oh so yummy!  The Cabo Fish Tacos are a gourmet version of a baja fish taco.  Amazing flavors meld together in this dish!  And lastly, to wash it all down, try the Cantaloupe Sunset.  This cocktail is summer in a goblet.  Salty, sweet and oh, so fresh!  Try these at home, or stop by Tommy Bahama’s to try all three!  Let me know what you think!            

            TOMMY BAHAMA AHI TUNA TACOS           

Serves 4 

Ingredients                                                                   

4           Wonton wrrappers, 3 ½”x 3 ½ “squares                           

2 oz.     Asian Slaw                                                                     

2 tsp     Lime Vinaigrette                                                         

4 oz      Ahi Tuna, fresh, diced ¼ inch cubes                  

2 tbsp   Ahi Tuna Taco Dressing                                                          

4 tsp     Wasabi Lime Avocado                                                             

1 tsp      Sesame seeds, black and white, toasted                       

2 tsp      Red bell pepper,  very fine dice                         

2 tsp      Scallions, very thin bias cut                                  

To Prepare: 

Wonton tacos – pre-heat a deep fryer or a large stock pot to 335 degrees with canola oil.  To make a wonton taco shell (You can use a stainless steel taco molder at a local restaurant supply store or online at Pronto Products) submerge the taco molder with wonton shells into oil for 50 seconds or until light golden brown.  Drain on paper towels and set aside.  (To skip this step, just use a high-end gourmet taco shell.)        

Toss the Asian slaw with the lime vinaigrette in small bowl.  Evenly distribute the slaw within the 4 taco shells.  Toss the diced tuna with the tuna taco dressing in small bowl until incorporated and spoon evenly on top of the slaw in each taco.  Drizzle the wasabi lime avocado on the tuna on each taco and sprinkle with the sesame seeds, red bell pepper and scallions.  Enjoy! 

Asian Slaw

4 oz Green cabbage, shredded thin, ¼ inch                 

2 oz Red onions, sliced into half moons, 1/8^th inch

2 oz Jicama, peeled, julienne 2 inches long                 

1 oz Cilantro, fresh, washed, rough chopped                            

 To prepare:

Add all ingredients together and mix well. 

Lime Vinaigrette

4 tbsp Olive oil

2 tbsp Fresh lime juice                                                                             

2 tsp House salt and pepper (Recipe below)              

3 tbsp Kosher salt                      

1 tbsp Coarse grind black pepper     

½ tsp  White pepper                

                  To prepare:

Add the house salt and pepper and lime juice to a small bowl and slowly whisk in the olive oil.  Reserve

Ahi tuna Taco Dressing

1 ½  fl oz  Sesame oil                                                                

1 ½ fl oz   Soy sauce                                                                                  

1 ¼  tsp    Ginger, fresh, peeled, minced                                                        

1 ¼ tsp     Chipotle paste                                                                                        

½  tbsp.    Fresh lime juice                                                                                      

½  tbsp.    Shallots, minced                                                                    

 To prepare:

Add all ingredients into mixing bowl and whisk together.  Make sure when adding to tuna to mix together first before adding as dressing will separate. 

Wasabi Lime Avocado Sauce

4 oz        Sour cream                                                                                   

2.5 oz    Avocado, diced                                                                         

½ tbsp   Lime, whole, squeezed                                                                          

½ tsp     Kosher salt                                                                                    

Pinch     Cayenne pepper                                                                       

Pinch     White pepper                                                                                             

1 tsp      Wasabi paste                                                                                              

¼ tsp     Sugar, granulated                                                                     

To prepare:  

In blender or food processor add avocado and sour cream and mix until smooth.  Add remaining ingredients and blend until incorporated.  

TOMMY BAHAMA CABO FISH TACOS

Serves 4 
Ingredients:
1 1/2 lbs. of your favorite white fish
8 oz. Fish Taco Marinade (see recipe below)
8 tbsp. Lime Sour Cream (see recipe below)
8 tbsp. Chipotle Aioli (see recipe below)
3/4 lb. Asian Slaw (see recipe below)
8 tbsp. Pico de Gallo (see recipe below)
12 6" white corn tortillas
4 oz. unsalted butter
2 tbsp. of your favorite blackening spice 

Fish Taco Marinade:
3/4 cup unsweetened coconut milk
1/4 cup egg yolks, whipped
1 tbsp. cilantro, washed and rough chopped
1 tbsp. jalapeño, minced
1 tsp. cumin
1 tsp. Spanish paprika To prepare:
In a clean mixing bowl, combine all ingredients and mix well. Cut the white fish into 1 oz. pieces and place into the marinade, mixing everything together.  Hold refrigerated for at least 12 hours. 

Chipotle Aioli
1/2 cup mayonnaise
1 tbsp. Dijon mustard
1 chipotle pepper
1 tsp. lime juice, freshly squeezed
Kosher salt to taste
Coarse ground black pepper to tasteTo prepare:
Place all ingredients in a blender. Puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate. 

Lime Sour Cream
6 tbsp. sour cream
2 tbsp. lime juice, freshly squeezed To prepare:
Place ingredients into a small, clean mixing and blend together well. Transfer to a squeeze bottle with a small tip and refrigerate. 

Pico de Gallo
1/2 cup yellow onion
1 tbsp. jalapeño
1/4 cup ripe tomato
1/2 tsp. kosher or sea salt
1 tbsp. lime juice, freshly squeezed
1/2 tbsp. cilantro, finely chopped
1 pinch black pepper To prepare:

       Dice the yellow onion and tomato; mince the jalapeño. Place in a small, clean mixing bowl.   Wash and finely chop the cilantro; then add to the bowl.   Add the salt, lime juice and black pepper. Mix everything together well and hold refrigerated.

CANTALOUPE SUNSET

1 ¾ parts tequila

1 ½ parts Marie Brizard® Watermelon Liqueur
1 ½ parts scratch sour mix
¾ part fresh orange juice

Build ingredients in a mixing glass. Shake with ice 20 times.

Strain into a coupe glass over 3 ice cubes and garnish rim with a 
blend of sugar and salt and a cantaloupe ball on bamboo skewer.

Scratch Sour Mix:
(Recipe makes 1/2 gallon.

 Can be stored in the refrigerator for up to 3 days.)

3 oz. egg whites, pasteurized
2 cups sugar
4 cups water
3 ½ cups fresh lemon juice
¼ cup fresh lime juice
¼ cup fresh orange juice

Whisk egg whites in a large bowl until frothy.

Stir in the sugar and mix until incorporated.

Add water and fresh juices and mix thoroughly.

ciao! fabiana

the home tour on instagram

Sharing the love on instagram 

yesterday for the 

Newport Harbor Home Tour.

Check out who posted what 

and follow along!

 heirloom decor

molly wood garden

erica bryen design 

erica bryen design 

 503 found

 brooke wagner design

brooke wagner design

  503 found

 brooke wagner design

newport harbor home tour

newport harbor home tour

ciao! fabiana

home tour curb appeal

Today's the day of the 
Newport Harbor Home and Garden Tour!

And, here’s a little look at some of the fabulous curb appeal

and outdoor spaces that will be seen on the tour today.

You know I love this classic black and white look,

but wait...

look at the backyard!

It overlooks the Environmental Nature Center

and has great views and privacy!   

The solarium is the perfect spot for breakfast.

This charming little cape cod home is
 just down the street from me.

It's darling inside and out, 

and features some great 
hang-out spots in the back yard.

A little mid-century with a great backyard by Molly Wood.

California outdoor living at it's best!

Love that cozy fire pit space!

This one is on Lido Isle.  

You'll have to wait to see the rest of it.

The other Lido Isle home is right on the bay 

and is just amazing from the moment 
you step into the courtyard!  

You're greeted by this gorgeous water feature, 

but wait til you see the view
 from the upstairs master bath tub!

More on this home tomorrow!

ciao! fabiana

For more Newport Harbor Home Tour inspiration,
check out this brand new book:

happy mother's day!

ciao! Fabiana

thinking about summer entertaining ...

 Sparkly, twinkle lights are always so pretty and romantic!

Don’t forget to create a few separate intimate spots in your yard.  

 Guests will love their individual utensil cups.

These are so easy to put together ahead of time,

and they look so cute.

 Pretty accessories are key.

Group together similar themes items

or accessories in the same color family.

 Preparing ahead of time frees you up,

and allows you to relax during your party.

These sandwiches are made in advance and

wrapped in parchment and baker’s twine.

 Flowers or pretty plants create a homey atmosphere.

Succulents are long lasting and easy to care for.

I am so inspired and ready to entertain!

You’ll never guess where all these great ideas came from...

TARGET!

ciao! fabiana

cinco de mayo recipe ~ horchata

A tasty and nutritious sweet 

Mexican drink made from 

almonds and rice.

Horchata

Ingredients

Yeild : Makes about 1 quart

·         6 tablespoons long-grain white rice

·         1 1/4 cups whole blanched almonds

·         1 1-inch stick cinnamon

·         1 cup sugar

·         Large pinch of coarse salt

·         ½ scraped vanilla bean

·         1 lemon strip (optional)

• STEP 1
• The night before serving, pulverize the rice in a spice grinder. Transfer to a large bowl and add the almonds, cinnamon stick, vanilla bean and lemon rind. Stir in 2 1/2 cups hot tap water, cover, and let stand for at least 6 hours.

• STEP 2
• Remove cinnamon stick, vanilla bean and lemon and discard. Puree the mixture in a blender until no longer gritty, about 4 minutes. Add 2 cups water and blend for a few seconds more. Set a large sieve lined with 3 layers of dampened cheesecloth over a medium bowl. Pour the almond rice mixture in, a little at time, stirring gently to help the liquid pass through, and then gather up the corners of the cheesecloth and squeeze out all the liquid. Stir sugar and salt into the strained liquid. If the consistency is too thick, add water. Cover and refrigerate. Stir before pouring into glasses.

I made it this morning for the boys,
 and they loved it!

recipe via Martha Stewart

ciao! fabiana 

p.s. Need a  great idea for a cocktail?  
Just add a splash of rum!  

welcoming the new princess

The Duke and Duchess of Cambridge

aka William and Kate welcomed a little princess today. 

Name still to be announced….

 Here’s big brother Prince George visiting his new little sister.

How cute is he!?

 Sweetness!

Congratulations to the Royal Family!

ciao! fabiana

photo credit: Kensington Palace