Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

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Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Olympic Torch Appetizer V1
Salmon Tartare in a Wonton Cone

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Yesterday I shared my tutorial for how to make these delicious, easy and versatile little wonton cones.  Today I'm sharing the recipe for one of my favorite fillings. If raw fish isn't your thing, I have something to tempt your palette tomorrow -- Mini Cheesecake Mousse Mini Cones.

If you're still with me, here's my recipe for the  absolutely delicious, melt-in-your-mouth Salmon Tartare Olympic Torch Appetizers...

Salmon Tartare
Sashimi Style
(makes enough for 12 cones)

12 Wonton Cones (recipe HERE)
1 Tablespoon Light Soy Sauce 
1/2 Teaspoon Toasted Sesame Oil 
1 Teaspoon freshly grated ginger root 
1/4 teaspoon wasabi paste 
1 garlic clove, pressed 
The green portion of one scallion, thinly sliced   
optional: 1 teaspoon minced serrano chili
optional: 1 teaspoon toasted sesame seeds 
10 ounces sushi grade raw salmon *

Eating raw fish can be dangerous if the fish has not been processed for parasites properly.  Please read the safety information at the bottom of this post.

1)  Slice salmon into small cubes (1/4 - 1/2").  Place in a medium bowl and set aside.

2)  In a small bowl, combine soy sauce, sesame oil, fresh ginger, wasabi and garlic to make a dressing.

3)  Pour dressing over the cubed salmon.  Gently stir to coat.  

4)  Stir in scallions and serrano chile (if you like a little kick).

5)  It's easiest to use your hands to fill the cones with about a tablespoon of salmon tartare, to insure that the cone is filled down to the tip.

6)  Sprinkle with toasted sesame seeds and serve immediately. 


*IMPORTANT:  Be sure to purchase "sushi-grade" salmon from a reputable fishmonger.  Sushi-grade salmon will have been frozen for at least 15 hours and at -31 degrees F to kill parasites. The experts say that farm raised is slightly safer than wild, but to be on the safe side, wrap your fresh salmon in plastic and freeze for 15 hours in a freezer where the thermometer reads -31 degrees or below.  When ready to use, it can be thawed in the refrigerator for 24 hours.  Be smart. Be safe. Stay healthy.

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