Archive | Foodstuffs RSS feed for this section

Love Me Some Tuna!!!

17 Feb

So, another Valentine’s Day has come and gone!! As opposed to schlepping out and enduring the endless throngs of amateur restaurant goers one is bound to have to deal with on “the Day of Love”, the better half and I decided what better way to celebrate us than with just us!! My beloved was responsible for dessert, I was on the hook for everything else.

Once again, in the spirit of trying to not stuff either of us full of crap, I chose to go the fish route.  In this case, Ahi Tuna. Magnifique!!! The menu, you ask? Well, here ya go:

  • Grilled Asian Ahi Tuna Steaks
  • Garlic \ Wasabi Mashed Potatoes
  • Ginger \ Sri Racha Sauteed Vegetables

For your viewing pleasure, the finished product:

Grilled Ahi Tuna, Sauteed Vegetables, GarlicWasabi Mashed Potatoes

And of course, I would be completely remiss if I didn’t provide you with the recipes for all this lovely food!!

Enjoy!!

Grilled Asian Ahi Tuna

  • 2 8oz Ahi Tuna Steaks
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup rice wine vinegar
  • 1/4 ginger, grated
  • 3 tbsp minced garlic
  • 3 tsps sugar
  • 2 tsps sesame oil
  1. Whisk all ingredients together
  2. Pour ingredients into medium size plastic bag (large enough that both steakes can fit and be mostly covered).
  3. Refrigerate at least 6 hours. For maximum flavor, marinate overnight.
  4. Grill on hot BBQ or indoor grill 6 minutes on each side.

Sauteed Asian Vegetables

  • One bunch asparagus – stalkls removed
  • One each red \ yellow \ orange bell pepper – sliced
  • Two pablano peppers – seeded and cubed
  • One medium white onion (optional) – sliced
  • Two tbsp olive oil
  • Two tbsp sesame oil
  • Two tbsp kosher salt
  • Two tbsp Chinese Five Spice
  • Two tbsp sweet chili garlic sauce
  • Three tbsp Sri Racha
  1.  Combine all the vegetables in large glass mixing bowl.
  2. Add the olive oil, kosher salt, Five Spice, and chili garlic sauce.
  3. Toss well to cover vegetables.
  4. Using a large wok, heat the sesame oil over high heat. Add the vegetables.
  5. Cook for 5-7 minutes, tossing every minute or so.
  6. When about a minute left, add Sri Racha. Toss to coat.

Garlic \ Wasabi Mashed Potatoes

  • 3 lbs potatoes (red or yukon gold) cut into 2 inch pieces
  • 1/2 cup chopped green onion
  • 2 tbsp minced garlic
  • 1 cup cream (Greek yogurt can also be used)
  • 1/2 stick butter
  • 2 tbsp sesame oil
  • kosher salt
  • 4 tbsp wasabi powder (or 2 tbsp wasabi paste)
  1. In a large pot, bring the kosher salt and potatoes to a boil.
  2. Boil potatoes until tender (15-20 minutes).
  3. Drain well. Mash potatoes with potato masher or ricer. Set aside.
  4. In saucepan, bring butter, cream, and wasabi powder (paste) to a simmer.
  5. In small skillet, heat the sesame oil. When hot, add the green onion and garlic. Saute for five minutes.
  6. Add the cream mixture and onions\garlic to the potatoes. Mix well.

Asian Salmon…mmm…mmm…good!

8 Jan

So, in keeping with my New Year’s Promise To Myself That I Will Eat Out No More Than Once A Week (NOT a resolution), I whipped up a little dish last night that was so absolutely painfully easy to make, but was so incredibly delicious! For fans of salmon, get ready!

  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup Sri Racha
  • 1/4 sweet geinger chili sauce
  • 1/4 cup brown sugar
  • 1/8 cup olive oil
  • 1/8 cup sesame oil
  • 2 tbsp crushed red pepper flakes
  • 2 tbsp minced garlic
  • 2 tbsp minced red onions
  • 2 pounds salmon filets (2 nice size filets)

In a bowl, whisk together all the ingredients well. Place the filets into a glass baking dish, skin side up. Pour half the marinade into the baking dish. Set the remainder of the marinade aside for later use. Cover the salmon and place in the refrigerator. Let salmon marinade for at LEAST an hour.

Preheat the oven to 350 degrees. Bake the salmon for 20 minutes on the center rack.

While the salmon is baking, take the sauce thaat was set aside and place into a saucepan. Cook the sauce under a very low simmer for about 5 minutes to reduce the sauce.

After 20 minutes, turn on the broiler. Place the salmon  under the broiler until there is a nice char on the skin (approximately 5-10 minutes depending on your taste).

Serve with brown or jasmine rice. Top the salmon with the reduced sauce and voila!

I served mine with some jasmine rice with a little saffron and cilantro tossed in.

Enjoy!!