Ahi Bruschetta

Embed Flash Code Select Embed Code

Sorry, an error occurred while loading the player. Browser Not Supported.

//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=7977651&pid=7977698§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2511AWEB02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Coat ahi blocks with ground pepper and pan sear rare. Remove from pan. When cool, slice in 1/4 inch pieces.

Brush whole grain bread with butter and grill. Spread the edamame puree (recipe below) on top. Season tomatoes with salt and pepper and place them on the bread. Top it with two ahi slices. Julienne basil and add. Drizzle with extra virgin olive oil and balsamic vinegar. Top with micro greens.

* For the edamame puree blend the following ingredients in a food processor: 1 lb. edamame, 1 cup extra virgin olive oil, 1/4 cup rice wine vinegar, salt and pepper.

Guest Chef: Mark Ellman
Celebrity Chef Mark Ellman began his culinary career at age 13 in Los Angeles, California. He and his wife Judy launched their own catering company, "Cant Rock 'n' Roll, But Sure Can Cook", for rock stars and recording studios in Malibu, California. He didn't stop there, over the years, Chef Mark and his partners opened several restaurants on the West Coast before he and his wife Judy decided it was time for a change and relocated to Hawaii. There, Mark opened the acclaimed Avalon restaurant in 1988 across the street from the beach in Lahaina, Maui. With Avalon's reputation for unique Pacific Rim cuisine, Chef Ellman became known as one of the original 12 Hawaii Regional Chefs. Chef Ellman realized that paradise lacked great Mexican food and as a result opened the first Maui Tacos in 1993 in Napili, Maui.

Mark Ellman's resume is filled with well-earned awards and experiences. He has been featured on television programs such as "Emeril" and "The TODAY Show", as well as several magazines including Food and Wine, Wine Spectator, House and Garden, Bon Appetit and L.A. Style.

Chef Mark and Judy Ellman own and operate Mala Ocean Tavern which was named the 2007 Ilima Award winner for Best Maui Restaurant by The Honolulu Advertiser 2006-2009, and Penne Pasta Cafe in Lahaina, Maui.

View the original article here