Monday, March 23, 2009

Tuna Steak with Sesame Seeds, Roasted Broccoli and Black Japonica Rice

This is a simple and delicious meal. Japonica rice and wheat berries are nutty and chewy and this dish works really well with the tuna. Black sesame seeds taste the same as white, but look far more dramatic. The peanut oil withstands high temps and works well with seeds.

Tuna Steak with Sesame Seeds
4-6 ounces tuna per person
Black or white sesame seeds (black available at Asian markets)
Oil to cover pan, I prefer peanut
Salt & pepper
Wasabi Mayonnaise
Heat a cast iron pan until hot. Mix sesame seeds, salt & pepper and coat tuna with mixture. Cook until medium rare, 2 minutes a side.
Serve with wasabi mayonnaise--purchase already made or make your own.

Black Japonica Rice
1 cup rice
¼ cup wheat berries
2 ½ cups chicken or vegetarian broth
1 onion, chopped
1 teaspoon butter
Sauté onion in butter until wilted, boil water, add rice and berries and simmer on low, 50 minutes. Sit 10.
Roasted Broccoli
1 head broccoli
2 cloves garlic, minced
lemon, juice and zest
Salt and pepper
2-3 tablespoons olive oil

Preheat oven to 425. Cut florets from stems, trim tough part of stems and slice into bite sized pieces. On a baking sheet, combine broccoli, garlic, salt and pepper, olive oil. Bake in oven 20-25 minutes, until broccoli begins to brown, stirring once or twice. When broccoli is done, toss with lemon juice and zest.

Monday, March 16, 2009

Corned Beef Leftovers

Irish or not, many of us make corned beef this time of year—myself included. If you don’t know what to do with leftovers—or if you want something new, read on.

I buy corned beef once a year and usually make it with the traditional stuff—cabbage, potatoes and carrots. This year, my husband and I weren’t into the boiled stuff, so I got a small hunk of free-range corned beef and made Reuben sandwiches.

I’m obsessed with the desire that all dishes I make for a meal playing nicely with each other. My husband and I were thrilled with what I paired with the sandwiches—roasted kale. If you have never had it, you are missing a real treat. The kale gets crispy and you eat it with your fingers—like French fires—only better and far more healthy. This recipe is addictive!

Roasted Kale: for two

Preheat oven to 425.
1 bunch of kale, remove spine
1-2 tablespoons olive oil
Salt & pepper
Wash and dry very well. Sprinkle a small amount of salt and pepper on kale and toss. Coat kale with oil and place on a baking sheet. Bake 10 minutes, turn kale and bake approximately another 10 minutes. Kale should be crisp and lightly brown, but not burnt.

Reuben—per person
¼ pound corned beat, fat trimmed
1 ½ slice of swiss cheese
2 pieces rye bread

1000 Island dressing
Mix approx. 2-1 mayonnaise and ketchup. Add some diced pickles.

Preheat oven to broil and rack on top rung. Put bread on an oven safe rack. Put meat on one slice. Cheese on the other sclice of bread and top with sauerkraut. Broil until cheese melts. Add dressing, and put two sides together. Yum!

Friday, March 13, 2009

Cioppino Recipe

This dish is so easy to make and delicious! Serve it with a good bread and either salad or throw a bunch of spinach in the dish. Use a nice dry white wine like Unoaked Chardonnay or a Bordeaux.
½ lb shrimp
½ lb scallops
2 cans clams
½ head of garlic, minced
1 cup dry white wine
1 can whole tomatoes, chopped
1 teaspoon oregano
2 bay leaves
Salt & pepper
Handful parsley, chopped
Baby spinach, optional
Sauté garlic, add clam juice and reduce to about half. Add wine, tomatoes and spices and cook 5 minutes. Add seafood, cook 3 minutes or until done. Add parsley and spinach, allowing spinach to just wilt. Serve with bread.