I love tuna…Ahi Tuna. I like to eat it raw (sushi), or seared. The other night I was craving seared tuna. For the first time ever, I videoed myself of searing the tuna. Y’all…it was terrible. So…you get a picture of the completed tuna. Kuddo’s to anyone who does this themselves…without any assistance. Seriously (side note…I have been saying this way too much).
Ahi Tuna…I purchased one steak (about five ounces). Salt, pepper and sesame seeds to coat both sides. Heat your pan with Grape Seed Oil on medium/high heat. The heat on this should have been a bit higher as the sear is not as good as it should be (too much oil as well – so more of a saute than sear).My serving…with a rice vinegar carrot salad, and Jasmine rice. I drizzled a bit of soy sauce and scallions on top. I love this fish, and the flavors of this dish. I need to make it more often.
What is your favorite fish, and how do you prepare it?
I love these mini peppers (I get a bag of them at the grocery store) as they are sweet, and really flavorful.
I cut them in half and clean out the seeds. Placed them on my mini round stone.Half of a package of cream cheese – soften in a bowl.Add a quarter of cup of a purple onion, chopped; and one tablespoon of Worcestershire.Mix thoroughly, then add the crab by folding the crab in gently. Spoon mixture into the mini bell peppers.Bake until yummy, actually about 20 minutes at 350 or until the cheese is slightly browned.These were really good, but definitely needed salt and pepper.
Let me know if you try them.
I love fish. Eating fish–any kind of fish: sushi, fried, sauteed, grilled. I have been craving fish lately, and had some amazing salmon marinated with Dale’s Seasoning. It was grilled, and truly yummy.
Our grill is a charcoal grill, and not the best when you just want to quick grill something. So we decided to pan sear them. I marinated the salmon filet’s in about 1/2 cup of Dale’s Reduced Sodium Seasoning for about one hour.We just pan seared them, skin side down in a bit of olive oil.Cook on the skin side first (about a third of the way through), and flip just to finish the cooking (maybe two minutes maximum).Hint from Gordon Ramsey: score the salmon skin before cooking will ensure that the fish won’t curl up during cooking. It worked (like I question him and his suggestions – ha).My plate with a bit of jasmine rice, an roasted snow peas. This will be my go to recipe for Salmon for a while.
I love salmon cooked or not cooked (sushi), so I just love salmon. I used the caper oil from the fried capers, and poured that in my casserole pan. Then I brushed the salmon with it as well. Added salt and pepper, and a couple of sliced lemons. Bake at 350 degrees for about 20-25 minutes. Be careful not to overcook. I almost overcooked these.The brinieness from the caper oil, and the sweetness of the salmon are an incredible combination. My portion with a spoonful of parmesan risotto, and the salmon with the fried capers. I am seriously in love with this dish.
Another version of a cherry sauce, this time prepping for Salmon (coming soon). I apparently didn’t take any pictures of the prep. I am sorry.
Recipe is as follows:
1/4 cup brown sugar
1/3 cup balsamic vinegar
1/4 cup red wine vinegar
1/3 cup dry white wine
Salt and pepper (more pepper than salt)
Bring to a boil, and simmer until reduced by half. Cool, and pour into a glass container for keeping in the refrigerator. Can serve cold or warmed.
Oh! and David got me this amazing cherry pitter at store after he witnessed what I went through the battle of removing cherry pits with a paperclip! I will say it works better if you follow the instructions! This was amazing! It did four cherries at once! AND my fingers weren’t blue! So nice. And, yes, I have to label things, otherwise I forget what it is…at least I am honest! Blessings.
I follow a lot of amateur cooks, chefs, and foodies on social media and this has been making the rounds lately. I am fascinated by Julia Child, and one of these days hope to purchase one or all of her cookbooks (or maybe will get them as gifts-hint hint).
But, I find this so interesting that her last meal would be a chicken – not beef or duck – but a perfectly roasted chicken. I like roasted chicken, but for my last meal? Maybe I just haven’t have the perfect roasted chicken? I understand the seafood, and the dessert, but again, I come back to the chicken.
Have you had such a perfectly roast chicken that you would want it as your last meal? What would you have as your last meal?
Mine would be cold as ice oysters on the half shell, a heavily marbled bone-in rib-eye steak medium rare, and steak fries – crispy, crunchy ones. If I could have anything, cooked by anyone, it would be my Oma’s kase spaetzle with my Mom’s chocolate cake.
Cod is high in protein, 3 ounces is 15 grams. So the last time we went to the store we purchased some that are individually packed and frozen. With it being just the two of us, and I am not able to eat a lot in each meal, this is more efficient for us. I have gotten tired of chicken lately.
For the marinade:
2 cloves garlic, minced
1 small red onion, chopped (I had a small yellow onion)
10 pitted Kalamata Olives, chopped
2 Tablespoons dried Oregano
Juice from a lemon
2 Tablespoons Olive Oil
Salt and Pepper to taste
Pat the fish dry with paper towels. I only took out 3 pieces of fish. This marinade is good for up to 6 pieces of fish.
Place in a glass dish.
Cover the fish with the marinade (yes, all of it). Cover, refrigerate, and let the fish marinade for at least 30 minutes but up to 2-3 hours.
Bake in a 350 degree preheated oven for approximately 25-30 depending on the thickness of the fish.
I made steamed broccoli and rice for David.
I just had fish. Cod is a firm, white, flaky fish that cooked up nicely with these flavors. It was moist, and not salty. I had one fish, and David enjoyed the other. Cod is full of protein, and I didn’t feel like that was all I was having. This was a real treat that I will be making again.