Monthly Archives: July 2015

Seared Lemon Ahi Tuna with Cannellini Bean Mash

Seared ahi tuna is one of my favorite treats. My lovely cousin stopped by and I decided to make her something special. So I put on my thinking cap, and whipped this bad boy together. The creamy cannellini bean mash mixes really well with the peppered ahi tuna.

1 can cannellini beans

4 slices of bacon, fried and cut into pieces

1 onion chopped

6 garlic cloves minced

1 chicken bullion cube

half cup wine

1/4 cup Romano cheese

a few sprigs of fresh thyme and oregano

1/4 cup heavy cream

zest and juice of 1 lemon

salt

pepper

bacon grease for frying

Fry up your bacon. Using the left over bacon grease, blanch the garlic and onions with a little the lemon zest, and salt and pepper. Add in the herbs, 1/2 a cup of water, wine, lemon juice, beans, and the chicken bullion. Simmer that down until the water has reduced, add in the bacon,  romano cheese, and heavy cream and mash everything together.

For the tuna

2 tuna steaks

Juice of 1 lemon

salt

2 tbs  fresh ground pepper

1 tsp garlic powder

1 tsp onion powder

Before you start anything marinate the ahi in lemon juice, salt and lemon zest for 30 minutes. Mix together pepper, salt, garlic and onion powder  on a small plate and coat both sides of the tuna. Place oil in a cast iron skillet  on medium high. Sear each side of the tuna for about 1 minute each side. Slice the tuna as you see fit, and place it on top of the cannellini bean mash.

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Filed under Fish, Italian, Uncategorized

Fried Curried Sweet Potato Gnocchi with Coconut Cream Dipping Sauce

Gnocchi isn’t just for Italian food anymore, kids. Apparently you can make it into a misshapen little gargoyle of a Thai appetizer too. Feel free to make an entire batch, turn on netflix, and pop them in your mouth like potato chips.

Making gnocchi is hard. There are easier renditions, my favorite is Kenji Lopezs’ ricotta gnocchi, mainly because its a lot harder to jack up than its potatoee… cousin. Don’t believe those people that say its really simple. Their beautiful photos, with pristine unfloured hands, gently shaping ridges into the sides with a fork are all a great big lie. Its gooey. Even when you bake the potatoes instead of boiling them (Hint: DON’T boil them). If you add too much flour it changes the flavor and texture, too little and you are covered in the worlds stickiest potato and flour paste. Then, if you feel like making your little dumplings a bit more lovely you better place their little friends in a pile of flour, otherwise they’ll melt to your counter/baking mat/each other/what ever surface you’re using. Once you get the hang of it though, like everything else in life, it becomes simple, because you know what to expect.

For the Gnocchi

2 sweet potatoes baked (1 hour) or microwaved 8 minutes)

1 1/2+ cups flour

1 tsp salt

1 tbs brown sugar

1 tbs curry powder

1 egg

Coconut oil for frying

Remove the potato from their skins after baking or microwaving them, and run them through a ricer, or mash them until all of the lumps are gone. Add in the salt, brown sugar and curry powder. Fold in your flour. The consistency that you are looking for is still slightly sticky but still easy to cut and separate into sections. Cut it into 4 sections, and roll them into worms approximately 3/4″ thick, and chop those into 1 inch pieces. Bring water and a pinch of salt to a boil and toss in your gnocchi in batches for about 3 minutes at a time While the others are waiting to cook, you should have them resting on a light bed of flour, so they don’t stick to everything. Remove the gnocchi with a slotted spoon allow the excess water to drain off and pop them into a frying pan with coconut oil. Lightly brown both sides and serve.

Dipping sauce

1 can coconut cream

1 chicken bullion cube

1 tbs red curry paste

1 stock chopped lemon grass

1 shallot minced

4 garlic cloves minced

1/4 cup thai basil chopped

1/4 cup cilantro chopped

juice of 1 lime

5 red chili peppers

salt and pepper

Put your coconut cream in a sauce pan, and add in all of the above ingredients. turn the heat to medium low, and let it simmer, occasionally stirring it, while you make your gnocchi. Once you have simmered it down a tad, pour it into a blender and puree (or use a hand blender). And there you have it.

Note: This is equally as tasty with sriracha mayo. Buy it or make your own with half a cup of mayo and two tablespoons of sriracha

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Filed under Appetizers, Pasta

Break up Mediterranean Yogurt Chicken With Greek Salad

Why is this a break up dish? Its a breath bomb, that will let a fellow down easy, while letting him know at the same time there will be no room, for a post break up snog, nookie, or any variation of that. It lets him know politely that you still want to be friends, but the kind that don’t touch. Now don’t you worry your pretty little heads, Kris and I are just fine, but after I chopped up an onion and a bulb of garlic for this meal, I laughed to myself, realizing I would be permeating garlic for the next week.

I used goat yogurt, because I wanted to show all of you, that there are many kinds of yogurt. Not just that Greek paste, that leaves a weird layer of white yogurt smegma around your mouth, and destroys the planet, one overly thick spoonful at a time.

4 large chicken breasts tenderized (you can use your break up fists for this…. or a mallet… either way..)

16 oz goat yogurt

6 cloves of garlic minced

1/2 a purple onion minced

1 tsp garam masala

1/2 cup finely chopped parsley

1/2 cup finely chopped cilantro

The juice and zest of 1 lemon

salt and pepper

1 grated Persian cucumber

Salt the chicken and set it aside. Combine the yogurt with the garlic, onion, cilantro, parsley, lemon, garam masala, and lemon. Split it in half, saving one section for dipping later (add the Persian cucumber to that one). Put the chicken into a zip lock bag, pour in the other half of the yogurt, and set it aside for at least an hour to soak up all of those tasty tasty flavors. Once you are ready, remove the chicken breasts And either grill them or fry them for approximately 5 minutes each side (depending on thickness) The more you use your break up fists, the thinner it will be….

For the salad

I hate salad. This is all guess work by the way…who measures things for a salad…. hang your head. Salad is supposed to be fun and creative.

2 finely chopped hearts of romaine

half an onion finely sliced

two large fistfuls of cherry tomatoes

2 pealed Persian cucumbers sliced

1/2 a cup kalamata olives

10 chopped up slices of salami

6 to 10 marinated artichoke hearts

feta cheese

For the vinaigrette

half a cup olive oil

half a cup white balsamic

1/2 tsp salt and pepper

3 cloves of garlic

1/4 cup sun dried tomatoes

1/2 cup finely chopped basil

Combine all of these ingredients in a blender and push puree. Spread liberally over your salad, and enjoy your new found freedom.

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Filed under poultry, Salad