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Archive for the ‘Salad’ Category

So I see that Diane made tuna for dinner last night.  It always amazes me how often we cook the same things, without even communicating with each other about it.  I also made tuna a few nights ago.

In my household (which only includes me, my husband, and my dog), tuna is one of those things I have to cook differently for my husband.  The dog doesn’t get tuna.  Unless it falls on the floor.  And even if it did, as expensive as it is, I’d beat him to it.  Another food stuff that falls into this category is eggs.  My husband will only eat eggs one way- scrambled.  I will eat an egg just about any way you want to give it to me.

Anyhoo- back to the expensive tuna…  Because I live in Colorado, I NEVER get fresh seafood, unless I want to sell one of my kidneys and fly it in.  I love seafood, but I love my kidneys more.  My one saving grace is that if I want to drive 40 minutes into Basalt, CO, I can go to Whole Foods.  I do this probably about once a month.  I usually buy organic dairy, bulk nuts, meats and seafood.  This last time I went, they had beautiful figs- so those had to come home with me as well. 🙂   They also have a frozen case where they sell sashimi grade fish.  The case  almost always contains tuna and salmon.  I came home with a single box containing two tiny frozen fillets of beautiful tuna. I paid around $12 for it.  Which, admittedly, considering the size of the pieces of fish, was expensive.  But you know, now that I’m well into my 40s, I realize that sometimes it’s worth the splurge.  I will never travel around the world, or live in New York, or fly off to dinner in Paris- I rely on much smaller things to make me happy.  Raw tuna makes me happy.  Raw tuna makes my husband dry heave.  Which brings me to the different preparation methods.

My Husband’s dinner:  Fresh Tuna Salad

fresh tuna salad

I love PicMonkey, don’t you?  My pics would suck even more than they already do if it wasn’t for the fine folks over at PicMonkey.

Ingredients:

Lettuce (whatever you want- we have lettuce in our garden, so that’s what I used)

Mushrooms (slice up some fresh ones- canned ones are gross and should be banned from existence)

Cucumbers (again, slice some fresh ones in whatever shape turns you on)

Pickled Baby Corn (not required, but cute and delicious!)

Tuna fillet (since I cooked his to medium, you don’t really have to fork out the bucks for sashimi grade if you make this)

Soy Ginger Salad Dressing (recipe to follow)

Mango Pico de Gallo (recipe to follow)

Okay- so I made the salad part first and arranged it ever so artfully on a plate (which I’m not sure why I do, because my husband eats in a very similar manner to our dog and I doubt he takes time to appreciate my culinary artistry).  Then I turned my attention to the lovely piece of tuna.

I defrosted the fillet in cold water in my sink.  It didn’t take long at all.  I dried it with a paper towel, then liberally sprinkled it with blackening seasoning.  My brand of choice is Tony Chachere’s, but Zatarain’s or a home made spicy blend would work as well.  What I really wanted to do was roll it in some toasted sesame seeds.  But you can’t roll tuna in sesame seeds if you used all of them before and never picked up anymore.  I left the fillet on a piece of parchment while I heated my cast iron skillet to nuclear.  Actually it was more like 8 on my digital dial.  But this needs to be done before the fish goes on.  The pan needs to be super hot before the fish touches it.  This keeps the fish from sticking and puts an awesome sear on it.  I let my pan preheat for at least 5 minutes.  And  I always use cast iron when I do this.  It gets super hot and evenly heats.  You can’t beat that for cooking any kind of protein.

When the pan is hot, I drizzle a bit of olive oil on the pan and put the fillet on.  I cooked my husband’s for about 3 minutes per side.  As you can sorta see in the picture, that leaves a tiny bit of pinkish red in the very center of the tuna.   This is a crime in my eyes, as tuna should be eaten as close to raw as the health department will allow, but because I love my husband, I went against my own personal seafood beliefs.  That’s what love is- in the kitchen, anyway.

I took the fillet out of the pan, let it rest a few minutes, then sliced it on the bias and placed it lovingly on top of the salad.  I topped the fish with some mango pico de gallo and drizzled it with soy ginger salad dressing.

Soy Ginger Dressing (frankensteined together from several online recipes):

Garlic Powder (I have some I need to use up- if you have fresh, please use it!)

Minced Ginger (I used my micro plane zester- probably around 2 tablespoons should do it)

Olive Oil (it’s a salad dressing, so I like equal parts oil to vinegar, but some people like less vinegar)

Rice Vinegar (again, in my dressing, the soy and rice vinegar were equal in amount to the olive oil- taste as you go and adjust to fit your taste)

Soy Sauce

Honey (probably about 3 tablespoons)

Lemongrass Paste (not required, but very delicious)

Whisk all of this in a bowl, or shake up in a mason jar.

Mango Pico de Gallo:

Mango- I used 1 whole one, chopped

Onion- I used one small Vidalia, chopped- any onion will do- even scallions!

Jalapeño- I used one large, chopped

Tomatoes- I used about 6 organic romas, seeded and chopped

Cilantro- I love this stuff, so I used a fistful, chopped

Olive oil- just a drizzle

Lime- I juiced one- but our limes right now are awful so I also added a dash of vinegar

Vinegar- I only use this if my limes aren’t very juicy.  I had some chive blossom vinegar, so that’s what I used.

Salt- more than you probably think you need.  Add it a little at a time and taste as you go

Throw all this in a bowl and mix it up.  Done.

Note:  Honestly, I make pico all the time using whatever I have lying around.  Be adventurous!  People will eat anything with tortilla chips… 🙂

My dinner: The Tower of Tuna Terror!

tuna tower

Ingredients:

Mango Pico de Gallo

Cucumber- diced

Avocado- diced

Soy Ginger Dressing

Tuna

So here’s the prep method for my tuna.  I followed the exact same set up that I used for my husband’s (in reality, I cooked both pieces at the same time).  Where his cooked for 3 minutes per side, mine cooked 1 minute per side.  And honestly, I wouldn’t have cooked it at all, but I like the look of the seared outside and raw inside.  Mine was still cold when I ate it.  Yum.

I sliced my very raw tuna on the bias.  I put the mango pico de gallo on the bottom, then added the diced cucumbers, then the diced avocado, then the tuna.  Then I drizzled the soy ginger dressing on the top.

I feel like I need to make a statement about eating raw fish.  You can’t do this with regular tuna.  You HAVE TO buy sashimi grade fish if you’re going to eat it raw.  You can get really sick if you don’t.  And you need to trust the place you buy the fish from.  Whole Foods is a great place to start if you want to try sashimi or sushi at home.  They are very knowledgable, and can give great advice and instructions on handling raw fish.  This isn’t the place to go rogue and feel your way through it.  Got it?  Okay- sermon over.

Try either (or both) of these.  You won’t be disappointed!

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Smoked Salmon Salad

This is a my version of a salad I had for dinner in Aspen. This is such a yummy salad and it is so pretty. Build on a bed of mixed greens. This salad had shaved carrots, fresh tomatoes and peppers from the garden, and cucumber. Layer the salad with smoked salmon and sprinkle with goat cheese, capers and pine nuts. I served it with a light champagne vinegarette. It is definitely a salad I will make again!

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Savannah summers can get pretty hot and steamy so this was a welcome alternative to having to cook and create heat in the kitchen.  I threw together this salad and it was delicious.

Mix together:

1 pound blue crab

3 avocados, cubed

1 mango, cubed

1 jalapeno

about 1/4 cup of lime juice

salt and pepper to taste.

 

 

 

 

 

 

I served this on a bed of fresh spinach with a bottle of pinot grigio. A tasty summer dinner!

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FIGS!

The figs are ripe! So far I have been gnoshing on them and making salads – I will post recipes as I create them – if I don’t eat them all first 🙂

Two salads so far: grilled figs, drizzle with balsamic vinegar, sprinkle with bleu cheese (or goat cheese, I just had bleu cheese on hand) and enjoy.

 

 

 

 

 

 

The second salad was similar only I added grilled chicken and didn’t grill the figs. I also used bleu cheese dressing to enhance the bleu cheese flavor:

 

 

 

 

 

 

The only other fig product in the works is a vodka/fig infusion – no picture of that – I will try to snap one later – the vodka infusion is going on at a neighborhood pub http://www.barfoodsavannah.com/

 

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This was Sunday dinner. It was soooo good. I made crab cakes and zucchini cakes and served them alongside a lovely salad of spinach, mangos, tomatoes and feta. Delicious.

Crab Cakes:

I used claw meat – it is very sweet and yummy. I’d say it was about a pound of crab meat.

Mix together:

Crab meat
1 egg
2 teaspoons of dijon mustard
2 teaspoons of old bay or other seafood seasoning
1 cup of panko (you can use regular bread crumbs or even crushed crackers, I just like the crunchiness of the Panko)

Form into patties and put in the freezer for about an hour. You don’t have to put them in the freezer, but I find this helps them hold together better in the cooking process.

When ready to cook, heat about 3 tablespoons of olive oil in a saute pan and add crab patties – let brown on both sides.

The zucchini cakes I have made before. Check that out here.

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Potato Soup

potato-soup1

I love soup. Especially potato soup.

The last few potato soup recipes I’ve tried have left me flat. So when I checked out the “New Recipes from Moosewood Restaurant” book from the library, I was hesitant to try the potato soup recipe.

Luckily, I threw caution to the wind and tried it anyway, and I’m so glad I did.

Very Creamy Potato-Cheese Soup from “New Recipes from Moosewood Restaurant.”

3 to 4 tablespoons butter
2 cups chopped onions
1 large garlic clove, minced or pressed
2 large potatoes, unpeeled and coarsely chopped
1 large carrot, unpeeled and coarsely chopped
1/2 stalk celery, coarsely chopped (I added this- it isn’t in the recipe)
3 cups veggie stock or water (I used 2 cups chicken stock plus 1 cup white wine)
1 teaspoon dried dill (2 tablespoons of fresh)
4 ounces cream cheese
1 1/2 cups milk (or part cream)
1 cup grated sharp cheddar (3 ounces)
salt and black pepper to taste
fresh or dried parsley for garnish

In a large soup pot, saute the onions and garlic in the butter until the onions are translucent. Add the potatoes, carrots and celery and saute for 5 to 10 minutes longer. Add the stock or water (or wine) and dill and simmer until all the vegetables are tender.
Puree the veggies with the cream cheese and milk in a blender or food processor. Return the soup to the pot. Season with salt and pepper. Stir in the cheddar cheese and reheat gently.
Serve each cup or bowl garnished with parsley.

This soup was delicious…and even better the next day. When I rewarmed it, I had to add more milk because it thickened up in the fridge. This was excellent with a piece of parmesan toast and a simple spinach salad…

spinach-salad

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mango salsa

Originally uploaded by lyricalmezzo

Easy!! Dice one mango, add chopped onion, cilantro, a dash of lime juice and a dash of wine vinegar (red or white will work, I used red) Let sit for 15 minutes. Enjoy over grilled fish or chicken. YUM!

 

Mimi – you need to get in the kitchen!! 🙂

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