Fish on a Stick!

For some reason, if food is on a stick, it somehow tastes better. I don’t know if it actually IS better, but it makes the act of eating more like a sport, and in turn, more fun. That’s just my opinion.

Granted, while most food on a stick is tasty, it's also unhealthy. I plan to offer an alternative for your next shin-dig. This is easy, healthy and refreshing – AND, it doesn’t require a deep fryer!


Ahi Tuna Skewers

1 small Ahi Tuna steak (tell the butcher that you need Sashimi grade tuna)
3 Avacados
2 Ruby Red Grapefruits
1/2 cup Tamarin Soy Sauce
1 teaspoon Wasabi (or more depending on your liking)

Freeze the Ahi for about an hour and a half before prepping.
Cut the tuna into 1 inch cubes.
Cut the avocado into 1 inch cubes (this doesn't have to be perfect, just about the same size as the tuna)
Peel the grapefruit and sliver it.

Now place the tuna, avocado and grapefruit on the end of the skewer and display on a platter. In the center, put a bowl with the soy sauce and wasabi mixture.

Voila!

Take a Dip

Make this at your next party and taste a bit of heaven. Just pretend you don't know what you put in it.

Artichoke Dip (8 servings)

2 8oz. packages of cream cheese (at room temperature)
1/3 c. sour cream
1/4 c. mayonaise
1 tbs. dijon mustard
1 clove minced garlic
1 tsp. Worcestershire sauce
1/2 tsp. cayenne pepper
3 6oz. jars artichokes (in water) drained and chopped
1 c. grated mozzarella
2 tsp. minced, seeded jalapeno
3 green onions finely chopped (discard the rough green ends)

Mix together all the ingredients and transfer to a 11x7x2 glass baking dish.
Bake for 20 minutes at 400 degrees until brown on top and bubbling. Serve with a sliced baguette or pita chips.

Note: You can also make this dip the day before and refridgerate. After you make the dip and pour into the dish, put it in the fridge and bake it the next day before your guests arrive.