Author Archive

Five Spice Fish and Garlic Spinach

3 August 15

[HERSELF SEZ: Here I am again – posting for Himself who refuses to learn how to use WordPress and relies upon me to post for him! But this IS his post!]

1 tsp grated lime peel
3 Tbs fresh lime juice
4 tsp minced fresh ginger
1 tsp five-spice powder
1 tsp sugar
salt, pepper to taste
vegetable oil
1 lb salmon steaks
1/2 lb fresh baby spinach leaves
2 large cloves garlic, minced
nước chấm (optional)

The five spice powder is basically Chinese in origin, but this is a kinda fusion version. For me it has a bit of a Vietnamese hint to it. I’m not sure what you’d call the rest of the influences. The Chinese get a bit mystical about the whole thing and talk about five spice powder being the perfect balance of sweet, sour, bitter, pungent, and salty; the five fundamental taste groups of Chinese cuisine. To my simple old Western mind it has cinnamon, clove, star anise, ginger, and fennel. Whether it was some mystical blend to achieve universal harmony, or some genius with taste buds made it, or some dumb assistant cook sneezed ad dumped all the spices together is immaterial and will probably never be known. Who cares, it is good stuff. There are many variations, but when you get it at the store it will probably be something similar to the above.

On to the goodies:

Mix up the marinade: lime peel, juice, five spice powder, sugar, a splash of oil (about a teaspoon), salt and pepper to taste. Put the fish and the marinade in a dish or plastic bag, whichever you like for soaking, and let it soak in the refrigerator for a couple of hours. Don’t go too long as citrus will prematurely cook seafood to the detriment of the final taste.

Crush or mince the garlic into one to two teaspoons of oil and dump over the spinach. Mix it up with your hands. What you want to do is wilt the spinach, so it isn’t necessary to stem it before using. If you like the old fashioned way you can wilt the spinach in a skillet or some such. The easy way is to nuke it on high for 2 minutes or so. That works nicely, and it is hard to goof up.

You should have decided ahead whether to grill, use a contact grill, or pan fry. Whatever your choice, it should be ready to go at this point. We like pan fried in a hot skillet with a little olive oil and a little sesame oil for flavor. A nice crust can be had without drying it out if you keep the heat up and the time down to about 3 minutes a side or whatever works for you. If you grill give about 4 minutes a side covered. Toss any leftover marinade. While you cook the fish is really the best time to wilt the spinach if you are using the microwave method.

Serve the fish on a bed of spinach. It doesn’t need anything else, but if you a feeling in a Vietnamese mood serve a little nước chấm (1) (2) on the side.

(1) Discussion of Nước Chấm and Nước Mắm is found HERE.

(2) Another discussion of Nước Chấm and Nước Mắm is found HERE.

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BBQ Sauces

29 July 15

[Herself is publishing this (as usual!)]

No real directions needed! Just mix ’em up and heat ’em up.

01 – Big Daddys Carolina Style Barbecue Sauce
1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup water
2 Tbs chili powder
1 tsp black pepper
1 tsp white pepper
1/4 tsp cayenne
1/2 tsp soy sauce
2 Tbs butter
1 Tbs liquid smoke (hickory flavoring)

02 – St. Louis Barbecue Sauce
2 cups ketchup
1/2 cup water
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 Tbs yellow mustard
1 Tbs onion powder
1 Tbs garlic powder
1/2 tsp cayenne

03 – Classic BBQ Rib Sauce
2 cups ketchup
1/3 cup brown sugar
1/4 cup minced onion
2 Tbs olive oil
2 Tbs water
3 cloves garlic crushed
1 Tbs apple cider vinegar
1 Tbs tomato paste
1 Tbs Worcestershire sauce
1 tsp liquid smoke
1 tsp dry mustard
1/2 tsp cayenne
fresh ground pepper to taste

04 – Kansas City Rib Sauce
1 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup brown sugar
3 Tbs olive oil
2 Tbs paprika
1 Tbs chili powder
2 cloves garlic, minced
1 tsp cayenne

05 – Memphis Barbecue Sauce
1 cup apple cider vinegar
1 cup ketchup
1/2 cup water
1/4 cup finely chopped onion
2 Tbs minced garlic
2 Tbs butter
2 Tbs molasses
2 Tbs prepared mustard
2 Tbs brown sugar
1 Tbs Worcestershire sauce
1 Tbs paprika
1 Tbs mild chili powder
2 tsp dried oregano
2 tsp dried thyme
1 tsp salt
1 tsp black pepper
1 tsp cayenne (optional)

06 – Best Odds Pulled Pork Sauce
1-1/2 cups apple cider vinegar
1/2 cup hot water
2 Tbs brown sugar
1 Tbs paprika
1 tsp black pepper
1 tsp salt
1 tsp cayenne

07 – Piedmont Barbecue Sauce
1-1/2 cup cider vinegar
1/2 cup ketchup
1/2 cup water
1 Tbs sugar
1 tsp salt
1/4 tsp red pepper flakes

08 – Mustard Sauce
1 cup prepared yellow mustard
1/2 cup balsamic vinegar
1/3 cup brown sugar
2 Tbs butter
1 Tbs Worcestershire sauce
1 Tbs lemon juice
1 tsp cayenne

09 – North Carolina BBQ Chicken Sauce
1 cup apple cider vinegar
1/2 cup ketchup
2 Tbs brown sugar
2 Tbs Worcestershire sauce
1 Tbs butter
2 tsp salt
1/4 Tbs hot pepper sauce

10 – Jack Daniel’s Rib Glaze
1 cup Jack Daniel’s Whiskey
1 cup ketchup
1/2 cup dark brown sugar
1/4 cup vinegar
1 Tbs lemon juice
2 tsp Worcestershire sauce
3 cloves garlic, minced
1/2 tsp dry mustard
salt and pepper to taste

11 – Columbia Gold Barbecue Sauce Recipe
2 cups prepared yellow mustard
2/3 cup cider vinegar
3 Tbs tomato paste
1/2 tsp chipotle Tabasco sauce or you favorite hot sauce
3/4 cup sugar
2 tsp chicken bouillon granules or 1 cube
2 tsp dried rosemary leaves
1 tsp celery seed
3 tsp mustard powder
2 tsp onion powder
2 tsp garlic powder
1 tsp table salt
1 tsp freshly ground black pepper

12 – East Carolina Barbecue Sauce
2 cups cider vinegar (you can cut this in half if you think it will be too vinegary for you)
2 Tbs molasses
1 Tbs ground dry mustard
1/2 cup butter
1/2 tsp cayenne pepper
1 Tbs Worcestershire
1 cup packed dark brown sugar
4 tsp cornstarch

13 – East Carolina Kiss & Vinegar Barbecue Sauce & Mop
1-1/2 cups of distilled vinegar
1 tsp hot sauce
2 Tbs sugar (white, light brown, or dark brown)
1 Tbs salt
2 tsp crushed red pepper
2 tsp finely ground black pepper

14 – MTR (Himself) KC Sauce
1 cup ketchup
1 cup white wine or some decent vinegar
1/4 cup packed dark brown sugar
1/4 cup honey
1/4 cup molasses
1 Tbs black worcestershire sauce
1 Tbs white worcestershire sauce
1 small onion, finely chopped
3 cloves minced fresh garlic (or to taste)
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
about 20 grinds black pepper

Experiment! Enjoy!

Poulet au Grand Marnier (or whatever)

12 May 14

[Herself sez: I’m posting this for the Ol’ Curmudgeon]

Yes, this is French in derivation. Yes, there is a reduction sauce involved. Simple and quick – rice takes 30 minutes – 20 cooking and 10 resting. If you start cooking the yard-bird at the same time everything will work out nicely. This is for 2 people – just do the math for more. Don’t faint – there is no butter here (well, not much) – just whipping cream and booze.

2 Tbs orange juice or half an orange – juiced and zested
2 skinless, boneless chicken breast halves, cut in pieces
salt and pepper to taste
cooking oil and/or unsalted butter
1 small onion, chopped
1 garlic clove, mashed and chopped
1/2 tsp ginger or 1-1/2 tsp fresh grated ginger
2 Tbs Triple sec, Grand Marnier, Cointreau
1/4 cup chicken broth
3 Tbs whipping cream

If you’ve got a fresh orange, then juice and zest and set aside. Otherwise use orange juice (necessary) and dried orange peel (optional).

Cut up the chicken breast into 1” or thereabouts cubes. Sprinkle with salt and pepper to taste. In an iron or other good heavy skillet get the oil and/or butter hot and brown the chicken turning so as to get evenly done and browned. Set the chicken pieces aside.

In the same skillet on low heat cook the onion, garlic and ginger. Stir while cooking over low heat until translucent and soft. About 5 minutes or less. Add the orange flavored booze of choice – and pocketbook – and availability. Triple sec, Grand Marnier, or Cointreau all will work well. Triple sec is probably the most affordable. Anyway cook on a gentle boil while stirring and reduce volume by half.

When the volume is reduced add the cream and orange zest, or sprinkle some dried orange peel into the pan and boil for a minute, stirring the pan pretty often. Add the chicken and stir everything together – then simmer for a couple of minutes until everything is warmed through.

Serve over the bed of choice. Rice is especially good. Pasta is probably O.K. if that is what grabs your taste buds. Anything else that comes to mind is probably O.K., too.

What About the Ten Commandments?

19 July 13

For those who may have forgotten or never known – here they are:

1 – I am the Lord thy God, which have brought thee out of the land of Egypt, out of the house of bondage. Thou shalt have no other gods before me.

2 – Thou shalt not make unto thee any graven image, or any likeness of any thing that is in heaven above, or that is in the earth beneath, or that is in the water under the earth: Thou shalt not bow down thyself to them, nor serve them: for I the LORD thy God am a jealous God, visiting the iniquity of the fathers upon the children unto the third and fourth generation of them that hate me; And shewing mercy unto thousands of them that love me, and keep my commandments.

3 – Thou shalt not take the name of the LORD thy God in vain; for the LORD will not hold him guiltless that taketh his name in vain.

4 – Remember the sabbath day, to keep it holy Six days shalt thou labour, and do all thy work: But the seventh day is the sabbath of the LORD thy God: in it thou shalt not do any work, thou, nor thy son, nor thy daughter, thy manservant, nor thy maidservant, nor thy cattle, nor thy stranger that is within thy gates: For in six days the LORD made heaven and earth, the sea, and all that in them is, and rested the seventh day: wherefore the LORD blessed the sabbath day, and hallowed it.

5 – Honour thy father and thy mother: that thy days may be long upon the land which the LORD thy God giveth thee.

6 – Thou shalt not kill.

7 – Thou shalt not commit adultery.

8 – Thou shalt not steal.

9 – Thou shalt not bear false witness against thy neighbour.

10 – Thou shalt not covet thy neighbour’s house, thou shalt not covet thy neighbour’s wife, nor his manservant, nor his maidservant, nor his ox, nor his ass, nor any thing that is thy neighbour’s.

The above is the King James Exodus 20 version that is familiar to most Americans. Without getting too deep into the business of which of the three versions in the Old Testament is the “most authentic” I will note that this is from the Masoretic revisionist version of the 7th to 10th centuries AD.

What Jesus and the Apostles and Disciples are recorded as quoting is the Septuagint – the Greek version of the Old Testament. At the time of Christ more Jews spoke Greek than Hebrew. Sorta’ like today when more Jews speak English than Hebrew. As a note the Septuagint at around 250 BC is a good 1000 years older and closer to the source documents than is the Masoretic text.

Anyway – here is a translation of the Septuagint version of the same Exodus 20 version:

1 – I am Jehovah your God who brought you out of the land of Egypt and out of the house of slavery. So, you must have no gods other than Me.

2 –You must not make images for yourselves of anything in the skies above, on the earth below, or things that live in the water under the earth. You must not bow before them or serve them, for I Jehovah your God am a jealous God, and I bring the sins of the ancestors upon the children, grandchildren, and great-grandchildren of those who hate Me. But I am merciful to the thousands who love Me and keep My Commandments.

3 –You must not misuse the Name of Jehovah your God, for Jehovah your God will not forgive those who misuse His Name.

4 –Keep the Sabbath day and make it holy. You may work and get everything done in six days, but the seventh day is the Sabbath of Jehovah your God, and you must do no work… not you, your son, your daughter, your male servant, your female servant, your ox, your burro, any of your cattle, or any strangers that are visiting among you. Because, Jehovah made the sky, the ground, the sea, and everything in them, then He rested on the seventh day. So, Jehovah blessed the seventh day and made it sacred.

5 – Honor your father and mother, as Jehovah your God commanded you, so that things may go well for you and that you may live a long time in the land that Jehovah your God is giving you.

6 – You must not commit adultery.

7 –You must not steal.

8 –You must not commit murder.

9 –You must not testify falsely against your neighbor.

10 –You must not desire your neighbor’s wife, his house, his field, his male servant, his female servant, his ox, his burro, any other animal, or anything else that belongs to your neighbor.

Let’s take a look at these things from two different perspectives – the Judeo/Christian (same roots) and the agnostic/atheist (since most libs are too dumb to know the difference).

1 through 4 only apply to believers, since they discuss the relationship with God. For the non-believer they are a non-issue.

Honor father and mother. Many children seem to unintentionally carry childhood resentments into adulthood and taking care of aging parents can be a bit of a strain. For the believer the commandment can be a steadying influence when the temptation is to abuse or ignore parents. There is nothing other than perhaps some sense of gratitude to steady the non-believer. By extension, if we as a society allow children to be killed for convenience how big a step is it to allow the extermination of the elderly for convenience or financial reasons?

No adultery. Enough for the believer. For the non-believer – why not? What good reason is there to not commit adultery? If it feels good – do it. And it feels pretty good until you get caught.

Stealing. God forbids it. Enough for the believer. For the non-believer – WHY NOT? What could be wrong (if you can get away with it) with enriching yourself at the expense of someone else’s wealth? Why should you care? Why should anyone else matter?

Killing/Murder. There is some difference here. The Masoretic text says killing, the Septuagint says Murder. Without getting too hung up here, most of the Jewish scholars and Christian Fathers have said that it was OK to defend yourself against attack, and that serving in the military was fine. So, it would seem that the issue here is murder, not justifiable (but regrettable) killing. For the believer – he knows that God values each life and that to take that life is the prerogative of God, not man. Indeed, to the believer each life is sacred because it is valued by God. The non-believer has no such rationale. Why should you not murder if it is really in your best interest? If you clearly gain something and do not get caught, what reason would stop you?

As far as desiring/coveting neighbor’s possessions – is that not what the whole current liberal (non-believer) strategy of envy/resentment is about? For what possible reason should you not resent/envy those who have more than you?

If there is no God – or you believe that – there is no reason that anyone can give that places anything else above one’s own desires. There is no reason that anyone else’s life should be valuable except as it relates to you. If you do not believe then the life of the unborn has no value unless you decide that it does TO YOU. If you do believe then the life of the unborn does have value and importance apart from any relationship to your existence. If you do not believe that there is God this does not affect His existence – but it does affect yours and those around you. For if there is no God in your world then there is no reason for there to be any morality. Good and evil have reality only as they relate to your judgment. If you change your mind then you change your morals – or lack of them. There are no absolutes for the unbeliever other than as are the mood of the moment. Everything becomes relative to the moment and is changeable.

Now – for the angry liberal atheist/agnostic who wants to scream that murder, theft, etc. are wrong – I pose the question: WHY? If there is no God, and there are no absolutes without a God – then why should one not follow one’s own desires with only the caveat that one must not get caught – the eleventh commandment to some. Without a God why should I not put my desires far above yours or anyone else’s?

Lángos

24 December 12

[Once again, this is Herself, posting for Himself. Mainly, I forgot to log out and login under his ID.]

This is the plain lángos, similar to the fried breads that just about every culture has had at one time or another. Very near North American Indian fried bread. This is the HungarianCentral European – version. For more discussion see the Krumplis Lángos (potato lángos) recipe.

 450   g  flour (3 cups)
 1  pkg. yeast
 1  pinch   salt
 5  g  sugar (1 tsp)
 225   g  water (1 cup)
 10  g  unsalted soft butter (1 Tbs) 

Put everything in the mixer. 3 minutes first speed. 3 minutes second speed.

Put the dough ball into a greased bowl and cover with plastic wrap. Let rise 1 hour.

Depending on what you want to do with this divide into somewhere between 4 and 16 pieces. Either pat it out or roll it out to about 1/8” thickness.

Fry in 375°F oil until golden brown. Turn and fry the other side. Let them drain on a paper towel. Hungarian style: rub with cut garlic and sprinkle with coarse ground salt.

Lángos with cheese and sour cream

Lángos with cheese and sour cream (Photo credit: Wikipedia)

Also good for making pocket sandwiches, tearing and dipping cheese, spinach, or whatever kind of dip. Sprinkle with cinnamon and sugar, or honey, for a desert. Just spread butter or cream cheese or whatever for a nice bread side. Very versatile.

A Quick Can o’ Peas

15 October 11
The reflection pond at Clemson University

Image via Wikipedia

“A kid comes up to me in a white jacket, gives me a Ritz cracker and chopped liver. He says ‘Canapés,’ I say, ‘Can o’ peas my ass! That’s a Ritz cracker and chopped liver.'”

The Godfather IIFrank Pentangeli to Fredo Corleone

Sometime a happy taste sensation can occur simply because of a need to fill in a corner of the stomach. And, of course, what you have on hand. Anyway – this turned out to make a jim-dandy little snacker – and really simple.

1 part chicken, white meat, chopped fine
1 part quality blue cheese, chopped fine
1 part mushroom duxelles
1 part good mayonnaise
French bread, sliced thin

Chop up the chicken and blue cheese pretty fine, but not a mush. Mix the meat, cheese, mushroom and mayo together until nicely blended. You want to use a really good quality blue cheese. We used the stuff from Clemson University. They’ve had blue cheese growing in local cow juice for many years and it is a really nice strain. Put about a half tablespoon of goop on each slice of French bread and run into a 350°F oven for a few minutes. You don’t want to cook this stuff, just warm it up nicely.

Herself Sez: We learned about Clemson Blue Cheese when I was working at Clemson University back in the ’80’s. They used to have a dairy store with incredible locally made ice cream. Although the shipping eats us alive, we occasionally order a couple of 10oz Krumbles and use them in everything that calls for blue cheese. Oh Yummm!

Mushroom Duxelles has already been written up, and is something you want to keep handy in your refrigerator.

Homemade is the best way to go on the French bread and the mayonnaise.

Mushroom Duxelles

13 October 11


1/2 lb mushrooms, chopped fine
1 Tbs unsalted butter
3 Tbs shallot, chopped fine
salt and pepper to taste
1/2 tsp dried thyme
1 Tbs unsalted butter
1/4 cup dry sherry

Chop up the mushrooms very fine. If you’ve got good knife skills – go for it. If your life skills are on the blink or your get up and go got up and went then use a food processor. You probably want to do about 1/3 of the mushrooms at a time. You can also chop the shallots in the processor if you like. Use any kind of mushrooms that you really like, but I advise that you do not use those that are too strongly flavored. Good old button mushrooms work very well indeed.

Wring the moisture out of the chopped mushrooms. If you haven’t done this before you are likely to be plumb amazed at the amount of liquid that comes out. For those who haven’t done this before – take a clean non-fuzzy kitchen towel, place the mushrooms on it, fold the towel so that you’ve got the mushrooms in a ball. Start twisting the ball around while holding on to the towel with the other hand. Continue wringing until you’ve gotten all the water that you can. Be amazed. If this is still unclear look around on YouTube and you can probably find a video showing this. This same technique is useful for wring out frozen spinach. If you like you can save the mushroom juice for use in a stew or sauce. I don’t usually bother.

Add a bit of oil and a tablespoon of butter to a good, heavy skillet. When the butter is ready add the mushrooms and shallots. Add salt and pepper to taste. Add thyme. Sauté over medium high heat stirring frequently for about 8 minutes. At that time the mushrooms should be nicely browning.

Add another tablespoon of butter and stir. Add the dry sherry. You can use any dry wine or vermouth that you have. Keep the heat up and keep stirring until the liquid has evaporated.

Remove from the heat, let it cool down, and cap it in a jar. This makes about a cup. You can keep it in the refrigerator for a couple of weeks. Makes a nice addition to many things.

Portuguese Sweet Bread

4 June 11
Yeast bread dough, ready for proving

Image via Wikipedia

I first saw this stuff in the James Beard’s book Beard on Bread. Herself was making it back when. As in the old back-breaking way. When she expressed a desire to have it again I told her that I’d look into it… and update to a more bakerly approach. I don’t have any patience with that old feel your way through school of thought. Precision! That way you can bang it through with little hassle and get consistently repeatable results.

You will notice that this is a lot like kulich or brioche. In fact – most of these sweet butter and egg yeast breads look a good bit alike and are handled in similar fashion. There are, however, differences in taste and texture which make each unique and delightful.

725    g bread flour (4-3/4 cups)
230    g sugar (1 cup)
1    stick unsalted soft butter
125    g water (1/2 cup)
125    g milk (1/2 cup)
3     eggs
18    g salt (1 Tbs)
2    pkg yeast
1     egg, well-beaten, for brushing

Weigh everything except the last egg into the bowl and mix 3 minutes on 1st speed and then 3 minutes on 2nd speed. You will have a rather wet and sticky dough, but don’t worry – this is correct. Into a buttered bowl to rise. Cover with plastic wrap.

Bulk rise for 1 hour, then fold. Divide in half. The choice of shape is yours. The traditional loaf is the standard round loaf. If that is what you want then lube up a couple of 9” pie pans and set the rounded loaves in them. This dough is wet enough that it will spread out too far if it is not supported at first. There other way to do it is to use standard 8.5” x 4.5” x 2.5” standard loaf pans well lubed.

Whichever shape you use cover with plastic and let it rise. This is SLOW rising stuff, so don’t freak out when it doesn’t jump up like normal dough. In fact, it will benefit from a couple of hours rise, then retarding overnight in the refrigerator. Take it out the next morning and let it come up to room temp. You only want this to rise up to 75% or so of the pan height. It will really balloon out when it hits the oven.

Oven temp 350°F. Brush the tops with the last egg, well-beaten. Oven time will be 45 minutes to 1 hour, depending on shape. This is not a good thump test bread, the best way to tell when it is done is a thermometer, which will be at 205°F when it is just right. The top will usually be a dark brown from the egg wash.

Dump onto a cooling rack and let it cool before cutting.

{{Herself Sez: As long as I’m posting this for Himself, I’ll add a comment or two. His version here is delicious. I do prefer the round loaf, though, and Himself will make it that way next time. If you look at the Brioche and Kuliche recipes (if not posted, then to be posted shortly), you will be able to see the similarities. But there are differences, and each of these breads tastes somewhat different from the other two, and each has a different texture. Thank you, dear, for editing this recipe so I can make it – should it become necessary.}}

Herself’s Shrimp and Seafood Sauce

13 March 11
A steamed tail-on shrimp.

Image via Wikipedia

This is Herself posting today. Himself was without inspiration for supper tonight – so he fixed jumbo shrimp, cooked, shelled and chilled along with my favorite rice – a mix of white, wild and red rice cooked in vegetable stock. Oh Yum! But we didn’t have any seafood sauce for the shrimp. Himself was content with lemon and butter to dip his, but I wanted that good cocktail sauce. We didn’t have any, and Himself had only told me what we were having about 15 minutes before serving – no time to go to the store. So I raided the refrigerator, in search of a “Taste.” This is what I did, and I think it turned out very well!

2-3 Tbs Hunt’s Ketchup
1/2 tsp Worcestershire Sauce
1/2 tsp lemon juice (RealLemon works)
1/2 – 3/4 tsp prepared horseradish

Mix and change amounts to your taste.

Enjoy!

Another Marinated Tuna

23 December 10

Herself likes this one rather much, so here it is:

—–Marinade:—–

1/2 cup teriyaki sauce
1/4 cup wine of choice – dry, hearty red recommended
2 tsp ginger
1/4 cup rough chopped onions
2 cloves garlic, minced
1/4 tsp cayenne pepper
1 tsp freshly ground black pepper
1 Tbs lemon juice

—–Tuna:—–

2-4 tuna steaks
olive oil and/or butter for frying

Mix up all the marinade ingredients and pour over the tuna in a plastic zip bag or bowl. Refrigerate for the day or overnight. Make sure the tuna is well covered. If you do a plastic bag get all the air out and you won’t need to turn it much. Otherwise turn a few times during the cooling and soaking phase.

Remove from cooling about an hour before cooking, pour off the liquid and let it come up to room temp.

Lube a fry pan big enough for the tuna and let it hot. Fry for about two minutes per side. What you want is a bit of a char on the outside but the innards to be just warm but not done – rare as it were.

You can serve with pickled ginger and/or wasabi sauce for a Japanese sort of flavor. You can top with steak sauces if you like. Be careful about adding salt as the teriyaki sauce is rather salty (but not as much as soy sauce).

As a variation you can add a tablespoon or two of honey to the mix which changes the character a good bit.


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