David Turin's Summer Appetizers

4:54 PM, Jun 25, 2013   |    comments
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David Turin is the owner of David's Restaurant and David's Opus Ten in Portland, David's 388 in South Portland and David's Kennebunkport.  Turin was named the 2012 Maine Restaurant Association's Chef of the Year.  For more information on David's Restaurant click here: DAVID'S RESTAURANT

For more information on David's 388 click here: DAVID'S 388

For more information on David's Opus Ten click here:  DAVID'S OPUS TEN

For more information on David's Kennebunkport click here: DAVID'S KENNEBUNKPORT

Smoked Mango Ceviche

¼ lb of fresh salmon, cut in ¼" dice
1 fresh mango, cut in ¼" dice
2 T chopped fresh cilantro
2 T chopped fresh scallion
4 T freshly squeezed lime juice
salt and pepper to taste

Toss all ingredients together in a mixing bowl, serve in Japanese style spoons
Garnish with micro cilantro

Peppered Tuna with Sesame Soba Peanut Noodles
Yield: 24

¼ lb sushi grade tuna
3 T fresh cracked pepper
1 t coarse sea salt
1 recipe soba noodles - Below
teriyake sauce for garnish

Roll tuna in salt and pepper mix, wrap tightly in plastic wrap until ready to slice and serve
Make soba noodles (below), place in Japanese spoons
Slice tuna and place on top of noodles
garnish with teriayake sauce and a sprig of micro cilantro

Sesame Soba Noodles

2 - 1" sleaves Soba Noodles

1 t. sesame oil
2 t. honey
2 t. rice vinegar
dash cayenne pepper
2 t soy sauce
1 t. peanut butter
1 t scallions, minced fine
1 t toasted sesame seed (use 1/2 black sesame seeds if available)
1 t cilantro, minced

1. cook noodles in water with a few table spoons of soy sauce, rinse to chill under cold water
2. make the dressing by combining sesame oil, honey, vinegar, soy sauce and peanut butter with blender. pour dressing over noodles
3. garnish with remaining ingredients 


Prosciutto Nectarine and Blue Cheese rollups
Yield: 24

24 Slices Prosciutto
¼ lb Blue Cheese, cut into 24 pieces - cut about 2 inches long and thin
2 Ripe Nectarines - each cut in 12 wedges
Snow Pea tendrils
Thick Balsamic - For garnish

Lay out Prosciutto on a flat surface, place a nectarine, a slice of blue cheese and some pea tendrils on the prosciutto and then roll up.
Place on service platter and top with balsamic to serve

Fig, Serrano, goat cheese and basil roll ups
Yield: 24

24 Slices Serano Ham
¼ lb Goat Cheese, softened
½ Bunch fresh basil leaves
6 fresh figs, cut in quarters
Thick Balsamic - For garnish
Lay out seranno on plastic wrap with the edges overlapping to make a sheet about 6" x 8"
Lay out the figs, end to end across the 8" side.
Spread the goat cheese next to the figs, and then lay out a layer of basil leaves on top of the goat cheese.
Roll up the seranno so it looks like a sushi roll - wrap in plastic and place in the refrigerator until ready to serve. It slices much better when it is very cold.

After slicing garnish with the thick balsamic.

Smoked Salmon roll up
Yield: 24

4 large flour tortilla shells - trimmed into a rectangle about 10" x 8"
¼ lb sliced smoked salmon
¼ lb cream cheese - softened
fresh dill sprigs
¼ C capers - drained and patted dry
Fresh cracked Pepper

Spread the cream cheese edge to edge on the tortilla shells

Lay the salmon on top of the cream cheese, top with sprigs of fresh dill, capers and a little fresh pepper

Roll up tightly so it looks like a sushi roll, wrap in plastic wrap and refrigerate until ready to serve
Slice after the salmon is very cold and serve with a little mixture of olive oil, capers fresh dill with a little lemon juice, salt and pepper


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