At this very moment, the grease interceptor in the kitchen’s dishwashing area is bubbling up disgusting, foul-smelling water and ooze. It has been doing this on and off for 3-4 straight weeks now. We have had a company come and pump the grease and clean the unit, we have had Ecolab take a look at the dish machine to make sure there’s nothing wrong with that area, and we have had our “DrainMasters” company come and snake (clear) out both lines, and just today, unclog the grease interceptor’s output line to make it flow. Yet it still is creating a huge mess in my kitchen. Poor, poor Dario has been emptying out the dish machine by hand all night. Squeegee in hand. The plumbing in this place is a wreck.
As we were discussing possible new menu items, Craig and Rob, to a lesser extent, were hell-bent on some sort of “Ahi Tuna Nacho.” I wanted to put something together that would stand on it’s own, and not just a shabby replica of the “Ahi Flatbread.” I’m all for capitalizing on a great thing, but, at the same time, I don’t want to loose any integrity of the menu.
I thought about the ingredients that would go with that flavor profile, and we all agreed that the “nachos” in question would be fried wonton skins. But how to put it all together. I wanted something a little classier that a pile on wonton chips, sprinkled with cut up tuna, avocado, cucumber…..yadda, yadda.
On the lighter side, we will be rolling out the spring menu soon, and have a couple of additions and subtractions. One item that we are definite will fly out of the kitchen doors are the Spicy Tuna Nachos. I know, I know….. what the f@#$? ……..Tuna nachos? ………I know.
As we were discussing possible new menu items, Craig and Rob, to a lesser extent, were hell-bent on some sort of “Ahi Tuna Nacho.” I wanted to put something together that would stand on it’s own, and not just a shabby replica of the “Ahi Flatbread.” I’m all for capitalizing on a great thing, but, at the same time, I don’t want to loose any integrity of the menu.
I thought about the ingredients that would go with that flavor profile, and we all agreed that the “nachos” in question would be fried wonton skins. But how to put it all together. I wanted something a little classier that a pile on wonton chips, sprinkled with cut up tuna, avocado, cucumber…..yadda, yadda.
I concluded with a spicy tuna tar-tar, (tuna, mae ploy, srirachia, honey, scallion, and sesame oil) resting on a bed of some wonderful sesame seaweed salad, and topped with julienned, house-made kimchi, and pickled cucumber relish. We serve it ice cold, in the center, and place the fried wonton chips around, with a little wasabi aioli, and Guinness-soy reduction. So, it’s more of a dip than nachos, but what are you gonna do? I had to go with an egg roll wrapper, because they were a little sturdier, and I like the larger size.
And, finally……………
My grill cook, Ben, picked this up the other day at the local supermarket.
“Anti-Monkey Butt.” 
Marketing Geniuses, I tell ya.’ I bet it was someone from my field of work.
Read the back label……hilarious.
Notes and Randoms
- Easter is tomorrow, and we have a great buffet taking place- pictures will be up on the next post.
- Carving fruit and vegetables is a very calming, therapeutic activity.
- Sage Derby = delicious
- Fresh Cured, house-smoked, Canadian Salmon for brunch tomorrow.
- Once again, ladies and gentlemen………”Anti Monkey Butt”
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