Monday, March 3, 2008

Robert's Blackened Tuna

My Dad considered Tuna only good for Bait. This childhood experience resulted in me never having the pleasure of eating fresh Tuna until I visited California 10 years ago. Seared on the outside, and sushi red at the center may not be everyones cup of tea but I was hooked.

It was not long before I started experimenting at home every time I saw those red tuna steaks on display.

  • 1 tuna steak per person, check for quality. Sushi quality is expensive but worth it.
  • Chef Paul Prudhammes Blackened Redfish Magic
  • Melted Butter
  • Julienne Vegetables (Leek, Red Pepper, Carrots, snowpeas - whatever's in season)
  • Mashed Potatoes
  • Enoki for garnishing
  • fresh limes
A word of warning - turn off the smoke detectors, open the windows, turn on the fans and turn up the heat.
Prepare the Tuna steaks, wash, dry and place on a plate.
Brush each steak with butter and generously apply Blackened Redfish Magic on one side
Keep some butter and Blackened Redfish Magic for the other side.
Peel and cook pototoes in salted water
Prepare vegetables
Set the oven to 350F
Heat a heavy cast iron pan on maximum heat, get it nice and hot.
Sear the Tune steaks, buttered side down.
While steaks are cooking, brush top side with butter and apply Blacked Redfish Magic
Turn and cook.
By now the steaks should be well cooked on the outside and rare in the center. Put the pan with the steaks into the Oven. If you prefer red centers skip the oven step. Please dont over cook.
Mash the Pototoes and make a bed in the center of each plate
Saute the vegetables in butter, don't over cook, they should be crisp and color vibrant.
Place the vegitables on top of the Pototoes, then the Tuna steaks on top
I garnished with Enoki mushrooms, quickly sauted but you could use green onions
Season with fresh pepper, sea salt and lime


Sunday, March 2, 2008

Easy Peasy Ginger Beer

Easy Peasy Ginger Beer
Recipe courtesy Jamie Oliver, shared by Randy, S/V Homeward Bound

Ginger beer, always handy for a Dark and Stormy, but wait there is more. Ginger is also useful in reducing the effects of sea sickness. I tried this recipe today. Not too bad! I could imagine myself in the tropics although I was a little heavy handed with the ginger.

Ingredients

5 ounces (140 grams) fresh ginger
4 tablespoons muscovado sugar
2 to 3 lemons
1 3/4 pints (1 liter) soda water or sparkling mineral water
Sprigs of fresh mint

Okay, so I didn't have muscovado (brown) sugar and I had to use white.
Grate the ginger on a coarse grater -you can leave the skin on if you like.
Put the ginger with its pulpy juice in to a bowl and sprinkle in your muscovado sugar.
Remove the rind from 2 of your lemons with a vegetable peeler, add to the bowl, and slightly bash and squash with something heavy like a rolling pin or a pestle. Just do this for 10 seconds, to mix up the flavours.
Squeeze the juice from all 3 lemons and add most of it to the bowl.
Pour in the fizzy water.

Allow to sit for 10 minutes and then taste. You may feel that the lemons are slightly too sour, therefore add a little more sugar; if it's slightly too sweet, add a little more lemon juice.
Pass the ginger beer through a coarse sieve in to a large jug and add lots of ice and some sp
rigs of mint.
Great for those dog days of summer!

Texas Caviar

TEXAS CAVIAR (Provided by our friend Dawn, in Minnesota)
1 Can Black Beans
1 Can Black Eyed Peas
1 Can White Shoe Peg Corn

Drain, rinse In a large bowl toss with 2T olive oil

Add
1 Finely chopped red onion
1 Cup finely diced celery
1 Finely chopped Green bell pepper
2 Chipotle Peppers (canned in Adobo sauce)
Jalapeno Peppers to taste
Drops of liquid smoke to taste
2 Diced Roma tomatoes
Cilantro

Mix and Chill

Serve with crackers
Use to top morning eggs or crepes
Top sandwiches/tortillas