ANYWAYS, so this recipe highlights garlic scapes, one of my favorite spring and summertime ingredients. What exactly is a garlic scape? It’s the bright green stalk that sprouts out of the top of a garlic plant. It’s flavor profile is slightly garlicky, but not as pungent, and slightly grassy similar to a chive. When cooking with garlic scapes, treat them like you would scallions: they can be kept raw and thinly sliced or blended into a sauce like we did here, but they also taste great when grilled.

Unfortunately, garlic scapes aren’t sold in most grocery stores and are only in season for a limited time. If you’re looking to replicate this recipe without scapes, some substitution options that will yield a similar flavor profile include the following. In place of 3 garlic scapes stalks you can use: 1 small clove of garlic and 2 tbsp finely chopped chives, or 4 scallions, whites and green parts.

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Typically one would use Cotija cheese for elote or esquites, but I had a block of aged manchego in the fridge that needed using and it complemented the flavors perfectly. I’m also obsessed with the texture you get when a hard cheese is finely grated with a microplane. It creates a fluffy cheese blanket. If you don’t have a microplane, you need to get one I’m sorry.

I didn’t use any fresh herbs here, which if you know me is very out of character. Could you add cilantro to this? Totally. But again, the star here is the CORN and I really wanted to let it shine by keeping the ingredient list to a minimum. However, I grant you permission to personalize this in whatever way you see fit.

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Half of the battle of preparing a special dinner for guests is nailing the presentation. We really do eat with our eyes first, and if your plating looks like sh*t people are going to notice. Serving a whole piece of salmon like this is not only visually stunning, it’s also fool proof. Slow roasting the salmon ensures even cooking throughout, and it yields a cleaner tasting fish compared to searing it hot and fast. PLUS, it won’t stink up your kitchen with fishy smells.

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All of the ingredients used in this recipe are available on Umami Cart! They also provide SAME DAY shipping in NYC. So you can order something at 9am and have it in your fridge by 3pm. It’s honestly been such a life saver especially during the cold months where I am not in the mood to venture outside.

For thinly slicing your radish, you’re going to want to use a mandolin. This will give you perfectly thin and consistent slices. For slicing your fish, you need a really sharp knife. The knives that I personally own and recommend are the Wüsthof knives. If you’re using your knives on a daily basis you should be sharpening them every few months. If you dont know how to sharpen knives at home, you can send them to a specialty knife store for sharpening, or even a department store like William Sonoma.

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So, do you HAVE to use tinned fish here? Technically no. A simple aioli tomato toast combo is with out a doubt busting. BUT, I encourage you to try with tinned fish. 1) You might like it and 2) you’ll look really cool and sophisticated.

Do you need to make homemade aioli just for a piece of toast? Yes, I’m afraid you do. However, if this is a task beyond your means, feel free to doctor up some Hellman’s Mayo with grated garlic and a splash of lemon juice.

Please note how thick my slice of tomato is here. She’s not messing around!!!!

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To date, the most popular recipe on my website is for my Spicy Tuna with Crispy Rice, and for good reason! I don’t know about y’all, but I CRAVE raw tuna unlike any other food. However, making my spicy tuna with crispy rice is a pretty involved process, and I don’t always the have the mental energy in me to throw that together.

In this recipe I substitute the tedious crispy rice with bread fried in olive oil, which cuts the cooking time to a FRACTION of the other. It’s then topped with a homemade garlic aioli (which btw goes good on everything), piled high with fresh tuna tossed in Calabrian chilis (my fave) and finished with flaky salt and lemon zest.

Additional inspiration for this dish came from two of my favorite restaurants in NYC. At Sant Ambroeus, a Milanese bistro with locations throughout Manhattan and beyond, there is/was a sandwich on the menu called theTuna Panini All’Olio With Marinated Artichokes. It consisted of a brioche bun, garlic aioli, raw tuna and marinated artichokes. The only record of its existence that I can find is in this Bloomberg Article. I’ve never actually eaten it myself but its semi-famous amongst New Yorkers.

My other source of inspiration came from my recent visit to Dame, a new sea food restaurant in the West Village. Their most frequently ordered menu item is their tuna tartare toast topped with a creamy mustard emulsion, diced yellow fin tuna, and shaved bottarga. My initial thought was how genius it was to put raw tuna on a shatteringly crispy piece of toast. It achieves the coveted texture contrast that crispy rice is famous for, but utilizing an ingredient almost anyone can make: toast.

The final piece to the puzzle was incorporating Calabrian chilis, one of my most beloved and frequently used pantry ingredients. It adds a delicate heat and a touch of fruitiness that really highlights the flavor of the tuna. And thus, my Spicy Tuna Toast was born!!

If you want to prep part of this dish in advance, I recommend making the aioli and dicing the tuna. Everything else should be done right before you’re ready to eat. Also, if you’ve ever found yourself with a really nice/expensive bottle of extra virgin olive oil but not sure when to use it, now would be the time.

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This makes for a great appetizer while entertaining. During the warmer months, you can cook these in the grill just like you would the oven.

Ingredients

• 1 dozen fresh clams (little necks preferred)
• 1/2 cup panko breadcrumbs
• 4 tbsp of butter
• 1 small clove of garlic, finely grated
• 1-2 tbsp of crushed Calabrian chili peppers, depending on your spice preference (the brand that I use is Tutto Calabria)
• 1/4 cup of dry white wine
• 2 tbsp of chopped fresh parsley
• lemon wedges for serving

Instructions

Preheat your oven to 450 degrees.

Shuck your clams and leave them on the half shell. You can also request that your fish monger do this step for you. Keep chilled until you’ve prepared you’r breadcrumbs.

Heat 2 tbsp of butter over medium high heat in a pan. Once its melted, add your Calabrian chilis and your garlic and mix. Once fully incorporated, add the breadcrumbs and a pinch of salt and toss to combine. Toast the breadcrumbs for about 5 minutes then set aside. Once the breadcrumbs have slightly cooled, toss in the fresh chopped parsley.

Arrange your clams on the half shell in a cast iron skillet or an oven safe pan with at least 1 inch tall sides. Carefully pour the wine into the bottom of the skillet. Cube the remaining butter into small pieces and place one on top of each clam. Spoon the breadcrumb mixture on top of each clam as well.

Place your cast iron skillet in the oven and roast at 450 for 10-15 minutes or until the clams are cooked through but still tender. Serve with a squeeze of fresh lemon juice and enjoy!

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