EXECTUVIE CHEF JOHN GORRICK FROM RUTH’S CHRIS STEAK HOUSE IN PLAINS TWP. IS HERE ALONG WITH SOMMELIER DOMINICK MARIANACCI TO PAIR DELICIOUS APPETIZERS WITH THE RIGHT WINES.

 ASIAN SHRIMP WONTON CUPS, SEARED TUNA WONTON CHIPS, AND SOUTH WESTERN BEEF TENDERLOIN ARE ON THE MENU TODAY.

ASIAN SHRIMP WONTON CUPS
FOR THE WONTON CUPS:
Nonstick cooking spray
12 (4-1/2-inch square) wonton wrappers
FOR THE ASIAN COLESLAW:
2 tablespoons toasted sesame oil
1 tablespoon peanut butter
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
1 tablespoon soy sauce
2 teaspoons sugar
2 cups broccoli slaw
FOR THE SHRIMP:
1 tablespoon extra virgin olive oil
12 (26-30 count) peeled and deveined shrimp, tails removed, patted dry
1/3 cup sweet chili sauce
Black and/or white sesame seeds, for garnish

SEARED TUNA WONTON CHIPS
FOR THE BLACKENED TUNA:
1 4oz tuna
1 teaspoon blackening seasoning
½ oz. Canola oil
DIRECTIONS:
1.    In a cast iron skillet, heat oil over high heat
2.    While oil is heating, coat tuna in blackening seasoning
3.    Sear tuna for approximately 10 seconds on all 4 sides
4.    With a very sharp knife, slice tuna into 1/8″ slices
FOR THE GUACAMOLE:
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 jalapeno pepper, seeded and minced
1 tablespoon chopped cilantr¼ cup honey
¼ cup soy sauce
¼ cup green onions, bias cut
1 tablespoon fresh ginger, julienned
FOR THE WONTON CHIPS:
Nonstick cooking spray
12 (4-1/2-inch square) wonton wrappers cut into triangleso
South Western Beef Tenderloin
FOR THE BEEF TENDERLOIN:
4 oz Beef Tenderloin
South West seasoning
DIRECTIONS:
1.    In a cast iron skillet, heat oil over med heat
2.    While oil is heating, coat tenderloin in southwest seasoning
3.    Sear steak on each side for approximately 3-4 minutes (Med-Rare)
4.    With a very sharp knife, slice steak into 1/8″ slices
FOR THE SOUTHWEST SEASONING:
1 tablespoon chili powder
1 tsp cumin
1 tablespoon paprika
½ tsp black pepper
1 tsp coriander
½ tsp cayenne
1 tsp garlic powder
½ tsp crushed red pepper
1 tsp sea salt
1 tsp dried oregano
FOR THE PICO DE GALLO:
1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon chopped garlic
1/8 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS:
In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro, green onion, and garlic. Season with salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.