Ahi Tuna
7 oz. Ahi tuna, block cut and portioned
1 Tbsp Olive Oil
Fresh ground black pepper

Avocado and Lobster Egg Rolls
4 ea. avocados, diced small
4 C Langustine meat, diced small
3 oz. shallots, chopped
1 Tbsp garlic, minced
1 tsp salt
1/2 tsp fresh ground black pepper
egg roll wrappers, as needed

Gently fold together avocado and the next 7 ingredients; reserve. Brush edges of 1 egg roll wrapper with egg. Put a scant 1/3 cup filling 1 inch down the edge of the wrapper. Fold in sides; brush sides with egg. Roll. Seal tightly. Refrigerate on a parchment-lined sheet pan dusted with cornstarch, covered, for at least 45 minutes. Rolls can be made up to 8 hours ahead of service.

Shallow fry 1 roll in hot olive oil, turning frequently, until golden brown, about 3 minutes. Serve with 3 tablespoons dipping sauce; garnish with lime slices and cilantro sprigs.

Dipping sauce
4 oz. Roma tomatoes, peeled and seeded
3/4 C chopped cilantro
2/3 C rice vinegar
2/3 C soy sauce
2/3 C fresh lime juice
2 Tbsp garlic, finely chopped
1-1/2 Tbsp ginger, finely chopped
1/2 C olive oil

Puree first seven ingredients. With machine running, drizzle in olive oil. Reserve.

Salsa Vinaigrette
1 pt garlic
3 fl oz. red wine vinegar
3 fl oz. lemon juice, fresh squeezed
1 tsp cumin
9 fl oz. olive oil
2 C tomato, seeded and chopped
3 ea. jalapeno peppers, chopped
1 C cilantro, loosely packed, fresh

In a blender, mix garlic, vinegar, lemon juice, cumin, salt/pepper to taste. With the motor running, drizzle in olive oil until it is emulsified. Add tomato, jalapeno and cilantro and blend in the vinaigrette until it is smooth.

Hot Buttered Rum

Batter:

2 cups of butter
2 cups softened vanilla ice cream
1/2 lb. confectioner's sugar
1/2 lb. brown sugar
1 1/2 tablespoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 tablespoons vanilla extract

In a mixer, blend in order: butter, brown sugar, confectioner's sugar. After the sugar and butter are well blended, add the softened ice cream. Add cinnamon, vanilla and nutmeg, blend until smooth. Yields about 1 1/2 quarts batter, keep refrigerated.

Hot Buttered Rum:

In a large, pre-heated mug add:
1 1/2 oz. of your favorite rum
1 1/2 heaping spoons of hot buttered rum batter

Fill the mug with piping hot water and stir well. Garnish with a dash of nutmeg, a cinnamon stick and a lemon twist.

Enjoy!