Monthly Archives: July 2009

Tuna, Asian-style, for a hot day

Leave a reply

Abacore with a cold sauce

On a hot day I want to eat sushi, usually, or something like it, and this dish satisfies that yen at an easier price without all the work.  This recipe also combines hot and cold, which is something I like, particularly when it’s warm out.  I serve this with rice or over a salad, often with shredded daikon on the side.

Albacore with a cold Asian dressing

4 large, thick albacore (or ahi) tuna pieces (if you live near a Trader Joe’s you can get these frozen)
1/2 c. low-sodium soy sauce
1/4 c. orange juice
1/8 c. white vinegar
1 T. sugar
1/4 c. sesame oil (buy at Asian markets but most supermarkets carry this now)
1 T. chili oil (optional)
1 T. black (toasted) sesame seeds for garnish

1)  Whisk everything but the fish and the sesame seeds together and set aside.
2)  Heat a nonstick or well-seasoned cast iron grill pan over medium-high heat until it is HOT.  If you think it will stick, rub a little oil onto it with a paper towel – but very little.
3)  Place fish in pan so that you will wind up with diagonal grill marks.  Depending upon the thickness of the fish, you will leave it alone to sear for 2 – 4 minutes.  You want to wind up with a rare interior.  Do not move it around during this process.  Turn over and cook for another 2 – 4 minutes, again, depending upon the size of the pieces.  Let me say this again:  you want this rare, or you may as well use canned tuna.
4)  Arrange nicely in deep serving platter and cover with dressing.
5)  Sprinkle sesame seeds on top.

Put some long beans in your life

Leave a reply

That’s right – it ain’t all about run of the mill string beans these days.  Go to your local Asian greengrocer – or an Asian megamarket, like 99 Ranch Market – and pick up some long beans.  They look like green beans but are about 18″ long and are sold like asparagus, with rubber bands around them.  Like so:

Long beans

Here’s a good way to prepare them:

Long beans in chili garlic sauce

1 1/2 lbs long beans
3 T canola oil
2 heaping T chili garlic sauce (you can buy this in a jar at any Asian market)
2 T soy sauce

1)  Wash and dry the long beans LEAVING ON THE RUBBER BANDS.  Cut into 1 1/2″ lengths starting at the ends that do not have to be trimmed.  You’ll be able to tell by looking.  If you leave the bands on it will be easy to cut them all at the same time with a chef’s knife.  You should be left with 1/4″ of beans at the “bad” end, which you may discard.
2)  Heat the oil (get it really hot) in a wok or rounded pan in which you are able to stir fry.
3)  Add the beans, stir frying for not longer than 5 mins.
4)  Stir in the chili garlic sauce, making sure to keep everything moving.
5)  Finish by stirring in the soy sauce.
6)  Transfer to serving dish and eat ASAP.

Here is what they should look like:

Long beans with chili garlic sauce

When you’re German, it’s all about potatoes

Leave a reply

That’s right.  If you have potatoes, oil, salt, pepper, a pan and source of heat, you have  the makings of good eats.

Roast potatoes are a big part of my oeuvre.  They add comfort to a meal, and can serve as a complete meal when paired up with good bread, butter and preserves and maybe an egg.  They are great with creamed spinach, as well, and are fabulous served as a version of patatas bravas, in which case you need to make a good bravas sauce, such as the one in the Cesar cookbook.

Here’s all you have to do:

Roasted potatoes

1)  Wash and dry decent potatoes, like Yukon Gold, but, really, any kind will be OK.
2)  Cut into pieces as large as you like, but I usually make them no more than 1 1/2″ thick.
3)  Lay out in a single layer (with some breathing room) on a sheet pan.
4)  Add a liberal amount of salt (and some other spices, as you like, such as curry powder) to the top of the potatoes.  Don’t worry about distribution.
5)  Pour some canola oil on the potatoes.  Not too much, not too little.  You want a very thin layer on the bottom when all is said and done.
6)  Rub the whole mass together with your hands so that the taters are coated with oil, salt and spices and evenly distributed on the sheet pan.
7)  Bake at 400 deg. F., preferably with convection, until they start to brown.
8)  Turn the potatoes, prying them up carefully with a straight spatula and not allowing the browned parts to stick to the pan.
9)  Back in the oven until crispy outside and soft in the middle.
10)  Sprinkle with a little pepper

Enjoy!

Note that the photo here shows curry powder roast potatoes.

Curry roasted potatoes

Semi-homemade pizza

Leave a reply

Caprese pizzas ready to bake

I put together semi-homemade pizzas (two Caprese style and one a doctored-up focaccia) for a group today, using the following items:

1)  1 Tetra Pak (15 oz) of Italian tomato sauce
2)  1 small bunch of basil, washed and the leaves picked off and dried with a towel
3)  3 T good olive oil
4)  I small container (15 oz) of part-skim ricotta cheese
5)  1 lb fresh mozzarella log, such as can be found at Trader Joe’s, sliced into about 20 rounds
6)  Two cornmeal pizza crusts that you can buy at a place like Berkeley Bowl, about 10 inches in diameter
7)  One vegetable focaccia, about 8 1/2 inches X 15 inches
8)  Red pepper flakes

I’ve improved store-bought focaccia to make it a meal

Here’s what you do for the CAPRESE pizzas:

1)  Spread 1 T of the olive oil in each of the two cornmeal shells
2)  Lay down some of the basil leaves over the oil, flat
3)  Spread on about 1/3 of the tomato sauce such that the basil is mostly covered
4)  Make a mozzarella layer on top with 10 rounds of the cheese
5)  Set aside while you make the other pizza

Here’s what you do for the DOCTORED-UP FOCACCIA:

1)  Brush 1 T of the olive oil on the top of the focaccia
2)  Spread on about 1/3 of the tomato sauce (will be a light layer, but this is OK, since you should be using a focaccia that already has stuff on it)
3)  Scoop out little rounds of ricotta and distribute them evenly over the top, and then press each one down a bit with the back of a spoon
4)  Sprinkle a few red pepper flakes on top
5)  Bake ALL pizzas in a 400 deg. F. oven until the cheese on the round Caprese pizzas is bubbly and a bit browned.  This would be the time to drag out that baking stone, by the way.
6)  Allow the Caprese pizzas to set for 5 mins before you serve or else you will need a ladle

Note:  feel free to add S&P, but I don’t because of how I like cheese to taste on these

Caprese-style pies done

Yogurt granola dessert

Leave a reply

Yogurt & Granola Dessert

When I was in culinary school, we used to make a yogurt parfait out of the following:

1)  Really good, thick, whole milk yogurt, like Nancy’s or Fage

2)  Really good granola

3)  Fresh shredded coconut, or even that packaged, shredded, sweetened stuff.  Note that Bob’s Red Mill puts out an unsweetened dried version that you can use.

4)  Some kind of fruit, like sliced bananas, peaches or strawberries that were mixed with a very small amount of sugar about 30 minutes before (the sugar is optional)

Layer these things (with a higher ratio of yogurt and fruit) in a tall glass or bowl and top with a little whipped cream.

We used to make these for breakfast, and they are unbelievably good, but I serve them as a dessert.  One thing, though, is that you should use whole-milk yogurt if you are serving them as a dessert, since you want some richness and mouthfeel.  Don’t nickel and dime this recipe with low-fat substitutions unless you really want it that way.  And, for God’s sake, do not use watery yogurt!