Seared Ahi Tuna

Yes, you heard that right, Ahi Tuna

Ahi tuna can be very expensive.  But, for a special meal, it can be done reasonably.  Aldi's sells excellent frozen ahi tuna steaks at an affordable price.  Thaw in warm water, marinate, sear and enjoy!

Seared Ahi Tuna

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Ingredients:

1 or 2 ahi tuna steaks 

2 T sesame oil

2 T soy sauce

1 T grated fresh ginger

1 T grated fresh lemongrass

1 T minced garlic (1 clove)

1 teaspoon lime juice

1 green onion thinly sliced

1 t toasted sesame seeds

Directions:

Mix the oil, soy, ginger, lemongrass, garlic and lime juice together and put in a ziplock bag with the tuna steaks and refrigerate for at least an hour.

Heat a non-stick skillet over high heat. When the pan is hot, sear the tuna steaks for 1 minute to a minute and a half on each side ( slightly longer if you want the tuna less rare.)  

Slice the tuna into 1/4-inch thick slices. Sprinkle with green onion slices and sesame seeds. Serve with rice and steamed vegetables.

Stretch this meal by serving it with egg rolls, pot stickers, or Zac's favorite "soupy buns" (a//k/a xiaolongbao).

Flying Biscuits!

Similar to the Flying Biscuit Cafe - Gainesville, FL

From Southern Biscuits by Nathalie Dupree and Cynthia Graubart

Ingredients:

3 1/4 cups all-purpose flour, divided


1 tablespoon plus 1 1/2 teaspoons baking powder


1/2 teaspoon salt


4 tablespoons granulated sugar, divided


3/4 cup chilled butter, roughly cut into 1/2-inch pieces


1 cup heavy cream, divided


2/3 cup half-and-half


1 tablespoon heavy cream, for brushing


Softened butter, for brushing

Directions:

Preheat oven to 350°F.

Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, us an 8- or 9-inch cake pan, pizza pan, or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.

Fork-sift or whisk 3 cups of flour, baking powder, salt, and 3 tablespoons of sugar in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour. Scatter the pieces of chilled butter over the flour, and work in by rubbing fingers with the butter and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.

Make a deep hollow in the center of the flour with the back of your hand. Mix 2/3 cup of heavy cream with the half-and-half, reserving the remaining heavy cream. Pour the cream mixture into the hollow, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the liquid. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablesoppons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.

Lightly sprinkle a board or other clean surface using some of the reserved flour. Turn the dough out onto the board, and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round, using a little additional flour only if needed. Flour again if necessary, and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant bisucit. Brush off any visible flour from the top. For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour, and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.

Makes 18 to 20 biscuits.  You can cut this recipe down, but why would you?  So good!

Lemon Grass Pot DeCreme

Light And Creamy

Ingredients:

2 teaspoons powdered gelatin
2 Tablespoons cold water
1 cup milk
1 teaspoon Gourmet Garden Ginger
2 Tablespoons Gourmet Garden Lemon Grass
1 teaspoon vanilla
1/3 cup agave nectar or simple syrup
1/2 cup buttermilk
1 cup plain Greek yogurt
1 Tablespoon fresh lime juice
Lime zest to taste



Directions:

Mix powdered gelatin and cold water in a small bowl and set aside to bloom.

In a medium pot, warm milk, ginger, lemon grass, and vanilla.  When milk starts to bubble around the edges, quickly whisk in the bloomed gelatin.  Do not allow mixture to boil.  Remove from heat and set aside.

In a large mixing bowl, whisk together agave nectar, buttermilk, yogurt, and lime juice.  Once the milk mixture has cooled slightly, add it to the mixing bowl. whisking well to combine.  Strain through a fine mesh sieve or cheesecloth.  Divide mixture into 8 4 oz ramekins or wine/martini glasses.  Top with lime zest.

Place ramekins in refrigerator to chill for at least 3 to 4 hours or overnight.

Serves 8

Easy Pasta Alfredo

Rich And Creamy!

Ingredients:

6 ounces fresh fettuccine or pasta of your choice
 OR 4 ounces dried pasta
3/4 cup heavy cream
2 Tablespoons lemon juice 
4 Tablespoons unsalted butter
1/2 cup grated Parmesan cheese
1/2 teaspoon grated lemon zest
Pinch ground nutmeg
Pinch (or 2 - to taste) white pepper
Sea salt to taste

Directions

Cook pasta according to package directions until al dente.  Drain

Stir cream and lemon juice in a skillet to blend.  Add butter and cook over medium heat about 3 minutes until the butter melts, stirring occasionally.  Remove from heat.

Add the pasta to the cream mixture and toss to coat.  Add Parmesan cheese, lemon zest, and nutmeg and toss.  Return the skillet to very low heat and stir continuously until the cheese is incorporated and the sauce thickens slightly, about 1 minute.  Add salt and pepper to taste.  Serve hot.

Additions:

Great on its own or stir in chopped cooked chicken, baby shrimp, lightly steamed vegetables, or leftover meat/veggies to round out this dish!

Serves 2

Copy Crab Cakes

Ingredients:

1/2 lb. imitation crab meat (copy crab)
2 T mayonnaise
2 T bread Crumbs, dry, grated, plain
1 t Worcestershire sauce
2 T lemon juice
1 egg
1 oz grated Parmesan cheese
Olive oil cooking spray 

Directions:

Preheat broiler.

Chop or shred crab to the  desired texture and mix in bread crumbs.  In a separate bowl, whisk together Worcestershire sauce, lemon juice, mayonnaise and egg.  Pour over crab and breadcrumbs and mix well.  With your hands, form mixture into balls and then flatten.

Place the "crab" cakes on a cookie sheet sprayed with olive oil cooking spray.   Broil until just beginning to brown, about 15-20 minutes (turn half way through).

Sprinkle immediately after removal from broiler with Parmesan cheese to taste. Allow the cheese to melt well before serving.

Substitutions:

Fresh or frozen crab meat may be substituted for a delicious treat.  This recipe also works well with lightly cooked chopped shrimp or fish.   

Serves 4

Ma Po Tofu

Chinese Braised Mushrooms and Tofu

Ingredients:


1 Tablespoon oil
4 cloves garlic, minced or 2 teaspoons prepared garlic
2 teaspoons minced fresh ginger
1 4.5 ounce can mushrooms, drained & chopped
1 tablespoon chile-garlic sauce
1 1/4 cups vegetable broth
2 Tablespoons dry sherry, rice wine, or water
2 Tablespoons soy sauce
2 teaspoons brown sugar
1 14-ounce package firm tofu, cut into 1/2-inch cubes
1 8-ounce can water chestnuts, rinsed and coarsely chopped
1 Tablespoon water
1 1/2 teaspoons cornstarch

• 1 or 2 green onions, thinly sliced
• 
  

Directions:

Heat oil in a large saucepan over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms and chile-garlic sauce and cook, stirring occasionally, until most of the mushroom liquid has evaporated, 3 to 4 minutes.


Add broth, sherry, soy sauce, brown sugar, tofu and water chestnuts and bring to a simmer. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.

• 
  
  Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.  Sprinkle thinly sliced green onions on top.  Serve over rice.
  
  

Serves 4

Cherry Chicken

Sweet And Tangy Chicken

Ingredients:

1/2 cup dried cherries

1/4 cup apple juice

1/4 cup chicken stock

1/8 cup all purpose flour

1/4 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

2 boneless, skinless chicken breast fillets

1/2 Tablespoon cooking oil
1/2 Tablespoon mustard (Dijon, or spicy brown)

Directions:

Combine cherries, apple juice, and chicken stock in a small bowl and set aside.

In a large zip-lock bag, combine flour, salt, and pepper.  Put chicken breasts in bag and shake to coat well.  Heat the oil in a skillet over medium high heat.  Once oil is hot, add chicken and cook for 5 minutes per side.  Remove chicken from heat and set it aside.

Pour cherries, juice, and stock mixture in the hot skillet.  Reduce heat to low and cook for 2 minutes, stirring gently to loosen any browned bits on the bottom of the pan.  Stir in mustard, then add chicken back into pan.  Cook for another 8 to 10 minutes until chicken is no longer pink and sauce has thickened.  Serve chicken with noodles or rice, with sauce drizzled over the top. 

Serves 2

Oven Roasted Chicken Legs

Moist And Flavorful

Ingredients:

Chicken Brine (see recipe on this site)

4 to 6 chicken legs

1 Tablespoon olive oil

Kosher salt and fresh ground pepper to taste

Directions:

Preheat oven to 400 degrees.  Prepare brine as directed in previous recipe.  Place chicken in brine and soak for 1 to 2 hours.

Spray 8 X 8 X 2 inch pan with cooking spray.  Place chicken legs in pan and brush with olive oil.  Sprinkle with salt and freshly ground black pepper.  Cook for 30 minutes at 300 degrees.  Lower oven heat to 350 degrees and cook for an additional 15 to 20 minutes.  

Serves 2 to 4

Dad's Lamb Stew

Everything Dad Cooks Is Amazing!

Ingredients:

2 tablespoons olive oil

1 pound lamb cubes (shoulder or stew meat) or 2 pounds lamb neck

1 tablespoon flour

1/2 teaspoon kosher salt

1 teaspoon ground black pepper

1 medium onion, diced

2 large cloves garlic, minced

2 stalks celery, rinsed, trimmed and diced (about 1 cup)

2 large carrots, cut into coins (about 2 cups)

1 teaspoon grated fresh ginger

 3-4 small potatoes (red creamers work well) OR 1 can white beans drained

½ bulb fennel, chopped (about 1 cup) – OPTIONAL

1 teaspoon ground cumin (or crushed cumin seeds) **

1 ½ teaspoon crushed or ground cardamom **

1 ½ teaspoon crushed or ground coriander **

3 cups beef stock or water (can use chicken stock)

 zest and juice of 1 orange

Directions:

In a medium mixing bowl, toss the lamb with the salt, pepper and flour

Heat oil in an large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add onions, celery, carrots, garlic and ginger and cook an additional 5 minutes.  Add beef stock, orange juice, and orange zest. Bring to a boil, then reduce heat to low, cover and simmer until lamb is tender, about 1 1/2 hours (longer is okay). (Check it at 30 to 45 minutes and add water or stock if it looks dry). Season with salt and pepper to taste. Remove from heat, cool slightly, and ladle into bowls.

**Can also use the following spices:

1 ½ teaspoon paprika or smoked paprika OPTIONAL

1 tsp ground cumin

1 sprig fresh rosemary or ½ teaspoon dried rosemary

OR

1 ½ teaspoons Herbes de Provence

Serves 4 to 6

Arroz Con Pollo

Classic Cuban Chicken and Rice

Ingredients:

1/2 Tablespoon olive oil
1 1/2 pounds boneless, skinless chicken (thighs and/or breasts)
1/2 cup onion, chopped - fresh or frozen
4 ounces mushrooms, sliced fresh or 4 oz can
1 teaspoon garlic, minced
1/8 to 1/4 teaspoon black pepper
3/4 cup rice
1/8 teaspoon saffron or 1/2 teaspoon turmeric
1 packet Sazon Goya seasoning - optional
1 cup tomatoes, chopped
1 cup chicken broth
1 packet chicken "Flavor Boost" or similar concentrated chicken broth - optional
1/2 green or red bell pepper, chopped
1 cup frozen peas
1/2 teaspoon salt

Optional Additional Ingredients:

green olives stuffed with pimento

capers

All ingredients are to taste.

Directions:

Heat oil in a non-stick skillet over medium-high heat.  Add chicken in batches and lightly brown on all sides.  Repeat with remaining chicken, adding more oil if necessary.  Set aside chicken and reduce heat to medium.  Add onions and mushrooms and cook until softened, stirring frequently.  Add garlic and black pepper and cook, stirring, for 1 minute.  Add rice and stir until grains are well coated.  Stir in saffron or turmeric, Sazon, tomatoes, chicken broth, and concentrated chicken broth.  Add chicken back in and stir well.

Oven Cooking Method:
Preheat oven to 350 degrees.
Pour chicken and rice mixture into a small baking dish.  Cover with an oven proof lid or aluminum foil.  Bake 45 minutes.  Remove cover.  Remove chicken and shred with a fork or slice into bite size pieces.  (Chicken can also be left whole of you prefer.)  Return to baking dish.  Stir in green pepper and peas.  Season to taste with salt.  Cover and cook for an additional 15 to 20 minutes.  

Crock Pot Method:
Pour chicken and rice mixture into crock pot.  Cover and cook on low 4 to 6 hours or on high 2 to 3 hours (depending on your crock pot) until chicken is cooked through and rice is tender.  Remove chicken and shred with a fork or slice into bite size pieces.  (Chicken can also be left whole if you prefer.)  Return to crock pot.  Stir in green pepper and peas.  Season to taste with salt.  Cover and cook on high for an additional 15 to 20 minutes.

Serves 4

Beef Bulgogi

Amazingly Good - And Easy - Korean Beef

Ingredients:

1 Tablespoon + 1 teaspoon soy sauce
2 Tablespoons green onion
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 teaspoon minced lemongrass
1 1/2 teaspoons sesame oil
1 Tablespoon sugar
1/8 teaspoon black pepper
1 1/2 teaspoons sesame seeds
1/2 pound beef round steak
4 to 6 pieces of large leaf lettuce

Directions:

Combine soy sauce, green onion, garlic, ginger, lemongrass, sesame oil, sugar, black pepper, and sesame seeds in a large zip-loc bag.  Slice the beef into thin 1" long strips and put in zip-loc bag.  Marinate for 30 minutes to one hour.  Pour contents of bag into a in very hot wok and quickly sear the beef.

Lower temperature to medium high and saute until done about 3 to 5 minutes.  Wrap several slices of Bulgogi in each leaf of lettuce.  Serve with rice noodles and sliced fresh fruit.  Serves 2.

Variations:

If you have a barbecue grill available, try grilling the bulgogi.  Broiling the meat works well also.  

Serves: 2

Beef Noodle Stir Fry

Easy And Good

Ingredients:

1/4 pound flank steak 
3/4 teaspoon chopped fresh garlic 
3/4 teaspoon minced fresh ginger 
1 1/2 teaspoons sesame oil 
1/4 small onion, sliced
1/4 pound mushrooms, sliced
1/4 red bell pepper, thinly sliced 
3/4 teaspoon lemon grass, minced 
1/4 cup + 2 Tablespoons chicken broth
1 1/2 Tablespoon hoisin sauce 
1 Tablespoon soy sauce 
1 1/2 teaspoons cornstarch 
1 cup fresh snow peas, trimmed 
1/2 cup carrots, cut in matchstick pieces
2 to 4 ounces cooked angel hair pasta or rice noodles

Directions:

Saute beef with 1/2 of garlic, ginger and olive oil until almost cooked through. Transfer to a plate. 

Saute the remaining garlic and ginger, along with the lemongrass in wok with the remaining sesame oil. Add onions, mushrooms, and pepper and saute 4 minutes. 

In a small bowl, whisk together broth, soy, hoisin, and cornstarch. Add to the wok and cook, stirring, for 2 minutes. 

Add snow peas and cooked noodles. Stir fry over medium-low heat to thicken - about 4 minutes. Add beef and mix gently to combine. Cover and let stand for 2 minutes. Serve.

Serves: 1 to 2