Baste grilled steaks with a sweet and spicy chile - ginger sauce, then pile into
tortillas with kimchi, cilantro, and mayo for a fusion dinner everyone will love.
Not exact matches
In addition to poke bowls, the restaurant also features creative culinary delights ($ 9.25 and up) like Pipeline Nachos — pico - marinated fish served atop wonton chips
with baby kale, avocado, cream cheese, chipotle mayo, black radish and masago; Mavericks Tacos — fresh catch served in house made crispy
tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped
with Kimchi, avocado puree, seaweed nori and crispy sweet potato.
Miso
Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of
tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed
with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a blender.
But if you're feeling bold, try fermenting some cucumbers for tangy pickles, cabbage for
kimchi or sauerkraut, or the following hot pineapple chutney recipe that's delicious served
with tortilla chips or on fish tacos!
Warm up the
tortillas, if desired, and serve the zucchini -
kimchi mixture inside the
tortillas, topped
with the cubed avocado and cilantro.