Monthly Archives: April 2009

Recipes

Asian Seared Tuna

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Ingredients

  • Leaves from 1 bunch fresh cilantro, chopped
  • 2 jalapenos, sliced
  • 4 teaspoons grated fresh ginger
  • 4 garlic cloves, grated
  • 4 limes, juiced
  • 1/2 cup soy sauce
  • 1/8 teaspoon sugar
  • Salt and freshly ground black pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 4 (6 ounce) blocks sushi-quality tuna
  • 2 ripe avocados, halved, pitted, peeled and sliced

Directions

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated. If prepared ahead of time, marinate the Tuna in about a third of the marinade for an hour before grilling.

Place a large skillet or grill pan over medium-high heat and coat with the remaining 2 tablespoons of olive oil (oil can be omitted if you marinated the tuna). Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 2-3 minutes to form a slight crust; flip and sear the other side 2 minutes. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate. Serve over salad greens to make a salad, using the reserved marinade as a dressing. Or serve with roasted vegetables or rice (or both!).

Based on a recipe by Tyler Florence

Recipes

Spicy Tomato Sauce Shrimp Apetizer

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A great appetizer that can be prepared quickly if the tomato sauce is made ahead of time.

Ingredients

  • 1/4 cup olive oil, divided
  • 1/3 cupfinely chopped onion
  • 2 garlic cloves, sliced and then chopped
  • 2 teaspoons flour
  • 2 tablespoons smoked sweet paprika (El Rey De La Vera is a good brand)
  • 1/2 cup tomato sauce
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 teaspoon crushed red pepper flakes, or a dried red chile pepper such as Spanish guindilla or guajillo
  • 1/2 teaspoon of dried thyme (or 1 tablespoon fresh)
  • 1 bay leaf
  • 2 tablespoons minced parsley
  • Kosher salt and ground pepper to taste
  • 2 pinches sugar
  • 1 pound shrimp with shells and tails removed
  • A baguette, sliced into 1/2″ thick rounds (cut on a diagonal for a better presentation)

Instructions

  1. Add half the oil to a skillet or saucepan heated over medium heat. Add the onion and saute for 3 minutes or until soft. Add the garlic and saute for an additional minute
  2. Add the flour and paprika to the onion and garlic mixture. Stir until well combined
  3. Add the tomato sauce, wine, chicken broth, chile pepper, thyme, bay leaf, parsley, salt, pepper, and sugar. Bring to a simmer, then reduce heat to low and cover. Simmer for 20 minutes. (note that you can do everything up to this point ahead of time)
  4. Heat a separate skillet over medium-high heat until hot, then add the remaining oil. Add the shrimp and stir fry quickly, about a minute on each side or until fully pink on the outside. (you can also cook the shrimp on a barbeque)
  5. Add the shrimp to the tomato mixture (heated to simmering if you prepared it ahead of time), and stir to coat. Cook over low heat for about five minutes or until the shrimp is fully cooked.
  6. To serve, spoon a single shrimp onto a toasted baguette slice, then add a bit more tomato sauce if desired. You can also arrange toast slices around a bowl of the tomato sauce and allow guests to spoon the shrimp onto the toast themselves.

Based on an appetizer at Pasta Pomodoro and a recipe by Penelope Casas

Recipes

Aromatic Braised Lamb with Prunes and Pine Nuts

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Ingredients:

3 tablespoons extra-virgin olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
Salt and freshly ground pepper
3 garlic cloves, minced
1 medium onion, finely chopped
1/2 cup dry red wine
1/2 cup water
One 1-inch strip of lemon zest, minced
Pinch of ground clove
Pinch of ground ginger
1 cup pitted prunes
1 cup boiling water
2 medium carrots, thinly sliced
1/4 cup pine nuts

Directions:

In a large saucepan, heat the olive oil. Add half of the lamb, season with salt and pepper and cook over moderately high heat until browned on 2 sides, about 3 min­utes per side. Transfer to a plate and repeat with the remaining lamb.

Add the garlic and onion to the saucepan and cook over moderately low heat, stirring, until softened, 5 minutes. Stir in the wine, 1/2 cup of water, lemon zest, cloves and ginger. Return the lamb to the saucepan and bring to a boil. Cover and simmer over low heat until very tender, about 1 1/2 hours.

Meanwhile, in a heatproof bowl, cover the prunes with the boiling water. Let stand until softened, about 10 minutes. Add the prunes with their cooking liquid and the carrots to the stew. Cover and simmer until the carrots are tender, about 20 minutes.

In a medium skillet, cook the pine nuts over moderate heat, shaking the pan a few times, until the nuts are toasted, about 4 minutes. Let cool.

Season the stew with salt and pepper and spoon into bowls. Sprinkle with the toasted pine nuts and serve.

Based on a recipe from Food & Wine Magazine.