Seared Yellowfin Tuna With Asparagus
Look for yellowfin tuna that has been caught by pole and line or by trolling. Either method is ocean friendly and results in little or no bycatch.
INGREDIENTS
2 Pounds Yellowfin Tuna (Cut into Portions)
3 Tablespoons Prepared Spice Rub (Lemon Pepper, Ginger or Tandoori)
2 Tablespoons Canola Oil
2 Tablespoons Olive Oil
1 Teaspoon Toasted Sesame Oil
2 Pounds Trimmed Asparagus
1 Tablespoon Sesame Seeds (White or Black)
1 Tablespoon Fresh Lemon Juice
Grated Zest of 1 Lemon
2 Teaspoon White Miso Paste
2 Tablespoon Cold Butter
Coat the tuna with the spice rub. Heat the canola oil in a medium sauté pan over high heat. When the pan and oil is hot, place the tuna in the pan and sear for about 3 minutes to get a nice crust about ¼ inch thick. Turn the tuna over and sear the other side.
At the same time as you’re searing the tuna, heat the olive oil in another sauté pan over medium heat. Add the sesame oil followed by the asparagus. Sauté the asparagus for about 4 minutes until it turns dark green. Add the sesame seeds and remove the asparagus from the pan and turn the heat up to medium high. Add the lemon juice, lemon zest and ¼ cup water and bring to a boil. Turn off the heat and whisk in the miso until smooth. Whisk in the butter until smooth. To serve, divide the miso broth among 4 plates. Place the tuna atop the broth and arrange asparagus around and over the tuna if you wish. Serves 4
Lobster Chowder
This Lobster Chowder is more like a Lobster Bisque. With the lobster meat and fresh corn added it is delicious!
INGREDIENTS
3 Lobster Shells
6 Cups Water
4 Tablespoons Butter
1 Celery Heart
1 Chopped Carrot
2 Sliced Leeks
1 Chopped Onion
2 Tablespoons Flour
1 ½ Cups Heavy Cream
½ Teaspoon Sea Salt
1/8 Teaspoon Cayenne
1 Cup Fresh Cooked Corn
½ Cup Lobster Meat
2 Tablespoons Chopped Flat Leaved Parsley
To make the lobster stock you will need to crack the lobster shells up a bit and throw them into a food processor a few pieces at a time. Pulse them until they break up into small pieces. Put the shells into a pot and cover with water. Cook over a medium heat for 30 minutes. Strain so that you have no remaining shells. This should give you about 4 ½ cups lobster stock.
In a heavy saucepan melt the butter and sauté the celery heart, carrot, leeks and onion for 5 minutes. Do not overcook these vegetables. Stir in the flour and cook for 1 minute constantly stirring. Now add the lobster broth and whisk until smooth. Gently cook for 20 minutes over a low heat until the vegetables are tender. Remove the mixture and put into the food processor and puree. Return to the saucepan and add the cream. Stir. Add the salt and cayenne and stir. Finally add the corn and lobster meat and cook for 1 minute longer. Remove from heat and ladle equal amounts into 4 warm bowls. Sprinkle with the chopped flat-leaved parsley. Serves 4
Cherry Tomato & Zucchini Gratin
A Great Way To Use Up Those Prolific Summer Zucchini!
INGREDIENTS
½ Cup Plain Dried Bread Crumbs
½ Cup Freshly Grated Parmesan Cheese
3 Crushed Garlic Cloves
¼ Teaspoon Freshly Ground Black Pepper
3 Tablespoons Olive Oil
1 Pint Ripe Cherry Tomatoes
3 Sliced Shallots
2 Sliced Medium Zucchini
¼ Cup Butter
¼ Cup Freshly Chopped Basil
Preheat the oven to 425° F. In a small bowl, combine the bread crumbs, Parmesan cheese, garlic, pepper and oil until blended. Place cherry tomatoes, zucchini and shallots in a shallow 2 quart casserole dish. Cut the butter into pieces and place on top of the vegetables. Top with the bread crumb mixture and sprinkle with the chopped basil. Bake, uncovered, for 20 minutes until heated through and the bread crumbs have browned. Serves 6
Lobster Ravioli
Lobster Ravioli with tomato sauce is an elegant way to begin a meal or as a main course.
INGREDIENTS
1 Tablespoon Olive Oil
5 Peeled, Seeded & Chopped Large Ripe Tomatoes
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
¼ Cup Heavy Cream
12 Ounces Cooked Fresh Lobster Meat In Large Pieces
4 Tablespoons Freshly Grated Parmesan Cheese
Pasta Dough
1 Tablespoon Freshly Chopped Basil For Garnish
In a large saucepan heat olive oil over medium heat and add the tomatoes, salt and pepper. Turn the heat down to low and simmer for 20 minutes until slightly thick. Add the cream and cook an additional 5 minutes. Transfer to a food processor and puree until smooth. Put the tomato mixture back into the saucepan. In a small bowl combine the lobster, Parmesan cheese and 1/3 cup of the puree. Mix well. Lay a sheet of the pasta dough on a lightly floured counter. Place portions of the lobster filling at least 5 inches apart onto the pasta. Lay another sheet of the pasta on top and press down lightly. The lobster mixture should be about 3 ½ tablespoons for each ravioli. Using a pastry crimper, cut the dough into 4 inch squares. Make sure that the filling is in the center of each square. Repeat with the remaining dough. You should have enough extra dough to cover the filling on the third sheet of filling. Bring a large pot of salted water to a boil and drop in the ravioli. Cook for 3 minutes and drain. DO NOT RINSE! Heat the remaining tomato puree and ladle enough onto each plate to form a pool. Place the ravioli in the center and pour a bit more of the sauce on top. Sprinkle chopped basil on top and serve. Serves 6
PASTA DOUGH
2 Cups Unbleached Flour
3 Large Eggs
Place the flour in a food processor and with the motor running add the eggs one at a time. Continue processing for 20 seconds. Turn the dough out onto a lightly floured surface and knead until it has formed a smooth and firm ball. Cover with a dry kitchen towel and let rest for 35 minutes. Divide the ball of dough into five pieces and recover the four pieces with the same towel. Slightly roll one piece with a rolling pin. Lightly flour the dough on both sides. Roll the dough through the widest setting of a pasta machine. Fold the pasta in thirds and roll through the machine again. Repeat this four times folding the dough each time. Continue rolling the pasta through the machine. Gradually make the opening smaller until you arrive at the third thinnest setting. Run the dough through the machine one last time. Now cut for pasta. Repeat with the remaining four pieces of dough. Makes 1 pound of pasta
Swedish Meatballs
Swedish Meatballs or köttbullar are traditionally served with gravy, boiled potatoes, lingonberry jam or fresh pickled cucumber.
INGREDIENTS
1 Beaten Egg
¼ Cup Milk
¾ Cup Soft Bread Crumbs
1 Medium Chopped Onion
¼ Cup Chopped Fresh Parsley
¼ Teaspoon Freshly Ground Black Pepper
1/8 Teaspoon Ground Allspice
8 Ounces Ground Veal
8 Ounces Ground Pork
2 Tablespoons Butter
2 Tablespoons Unbleached Flour
2 Teaspoons Instant Beef Bouillon Granules
2 Cups Milk
In a large bowl mix together the beaten egg and ¼ cup milk. Stir in the bread crumbs, onion and ¼ cup parsley. Add the veal and pork. Mix well and shape into approximately 30 meatballs. You can use a melon baller or small cookie scoop to shape the meatballs. In a large skillet cook half of the meatballs at a time in heated butter over a medium heat for 10 minutes. Turn to brown evenly. Remove the meatballs, reserving the drippings, and place the meatballs on paper towels. Reserve 2 tablespoon of the drippings. Add the flour, bouillon and ¼ teaspoon black pepper into the drippings. Stir in the 2 cups of milk. Cook and stir over a medium heat until bubbly. Cook and stir for 1 minute more. Return the meatballs to the skillet. Heat through and serve over potatoes. Serves 4
Portobello Mushroom Stroganoff
The meaty taste of Portobello mushrooms makes this meatless pasta dish very satisfying!
INGREDIENTS
8 Ounces Fettuccine Or Pasta Of Your Choice
8 Ounces Sour Cream
2 Tablespoons Unbleached Flour
¾ Cup White Wine
1 Crumbled Vegetable Bouillon Cube
½ Teaspoon Freshly Ground Black Pepper
2 Diced Onions
3 Tablespoons Butter
5 Cups Sliced Portobello Mushrooms
2 Minced Garlic Cloves
Cook the fettuccine, drain and keep warm. Do NOT rinse the pasta. I like to drizzle the cooked pasta with olive oil to keep it from sticking together. In a small bowl combine the sour cream and unbleached flour. Stir in the water, bouillon and black pepper. Set aside. In a large skillet heat the butter over a medium heat and add the onion. Cook for 5 minutes until tender. Stir constantly. Stir in the garlic and mushrooms and cook for 5 minutes. Remove the mushroom mixture from the pan and add to the pasta. Keep warm. Wipe out the skillet and stir in the sour cream. Cook until bubbly. Pour the sour cream mixture over the pasta and mushroom mixture. Stir gently to coat. Serve warm. Serves 4
Cowboy BBQ Beer Brisket
INGREDIENTS
3 ½ Pounds Boneless Beef Brisket
1 Cup BBQ Sauce
1 Cup Beer
Rub:
3 Tablespoons Chili Powder
2 Tablespoons Brown Sugar
3 Teaspoons Garlic Powder
1 Teaspoon Sea Salt
To make the rub combine the chili powder, brown sugar, garlic powder and salt in a small bowl. Press evenly onto the beef brisket and put brisket, fat side up, into a stockpot. Combine the BBQ sauce and beer in a small bowl. Pour around the brisket and bring to a boil over high heat. Reduce the heat and cover with a tight lid. Simmer for 3 ½ hours until brisket is fork tender. Remove and keep warm. Skim the fat from the liquid and bring the liquid to a boil. Reduce the heat to medium and cook uncovered for 15 minutes until the liquid is reduced to 1 cup. Stir occasionally. Trim the fat from the brisket and carve diagonally across the grain into thin slices. Serve with the sauce. Serves 6 hungry cowboys
Crawfish Etouffee
True confession…I have to confess that I used to be afraid of crawfish. It all started when I was about 5 years old riding in the back seat of an Oldsmobile going fishin’. There was an old Folgers’s coffee can on the back floorboard filled with live crawdads for bate. Somehow the crawdads forced the plastic lid off the coffee can and began crawling up the seat toward me. I don’t think I have screamed that loud since then.
INGREDIENTS
1/3 Cup Olive Oil
1/3 Cup Unbleached Flour
2 Cups Chopped Onion
1 Cup Chopped Celery
½ Cup Chopped Green Pepper
14 Ounces Chicken Broth
¼ Cup Sliced Green Onions
¼ Cup Fresh Chopped Parsley
7 Minced Garlic Cloves
1 Teaspoon Salt
1 Bay Leaf
1 Pound Fresh Peeled & Cooked Crawfish
3 Cups Hot Cooked Rice
In a large skillet heat the 1/3 cup olive oil over a medium heat for 3 minutes. Gradually stir in the flour until smooth. Cook the roux over a medium low heat for 20 minutes until the mixture is dark reddish brown. Stir frequently. Next, add the onion, celery and green pepper. Cook over a medium heat for 10 minutes. Keep stirring occasionally. Stir in the chicken broth, green onion and parsley, garlic, salt and bay leaf. Bring to a boil and reduce the heat. Simmer covered for 10 minutes. Add the crawfish and cook until warmed through. You can substitute crawfish with shrimp if you wish. Just make sure that you use 1 ½ pounds of shrimp that has been peeled and deveined and cook until opaque. Throw away the bay leaf and serve over rice. Serves 6
Southern Fried Catfish
Southern Fried Catfish is great Soul Food and great for the soul! The ultimate comfort food!
INGREDIENTS
1 Pound Fresh Catfish Fillets
¼ Cup Unbleached Flour
1 Beaten Egg
3 Tablespoons Dijon Mustard
1 Tablespoon Milk
¼ Teaspoon Freshly Ground Black Pepper
1 Cup Coarsely Crushed Pretzels
2 Tablespoons Cooking Oil
1 Lemon Sliced Thin
Please use fresh catfish for this dish! Rinse the fish and pat dry with paper towels. Cut into four serving sized pieces in need be. Place the flour in a shallow dish. In a second shallow dish combine the egg, mustard, milk and pepper. Beat with a whisk until smooth. In a third shallow dish (yeah, I know, lots of dishes) place the coarsely crushed pretzels. Coat both sides of the fillets with flour. Dip the fillets in the mustard mixture and coat with crushed pretzels. In a large skillet cook the fish in the hot oil over a medium heat for 4 minutes per side until golden brown and the fish begins to flake when tested with a fork. Reduce the heat if necessary to prevent burning. Serve with lemon slices. Serves 4
Victoria’s Mojo Burritos
INGREDIENTS
1 Pound Ground Sirloin
1 Large Chopped Onion
1 Small Chopped Green Sweet Pepper
1 Clove Minced Garlic
¼ Cup Beer
1 Tablespoon Hot Chili Powder
¼ Teaspoon Salt
¼ Teaspoon Ground Cumin
1 Cup Cooked Rice
4 Ounce Can Diced Green Chile Peppers Drain or
4 Ounces Fresh Diced Green Chile Peppers
1 Large Chopped Tomato
8 Ten Inch Flour Tortillas
2 Cups Shredded Cheddar or Monterey Jack Cheese
2 Cups Shredded Lettuce
Guacamole
Salsa
For the filling: In a large skillet cook the ground sirloin, onion, sweet pepper and garlic until the meat is brown and the onion is tender. Drain off the fat. Stir in the beer, chili powder, cumin and salt. Cook for 5 minutes until most of the beer has evaporated. Remove from the heat and stir in the cooked rice and chile peppers. Meanwhile, wrap the tortillas tightly in foil. Heat a preheated 350° F oven for 10 minutes to soften. When you are ready to fill the tortillas, remove only half of them from the oven at a time. Keep the remaining tortillas warm in the oven. Spoon about ½ cup filling onto each tortilla just below the center. Top the filling with cheese and tomato. Fold the bottom edge of each tortilla up and over the filling. Fold the opposite sides in and over filling. Roll up the bottom and secure with wooden toothpicks if needed. Makes 8 delicious Mojo Burritos!
