Ahi Tuna with Ginger-Chile Marinade

In the rare times I have access to really high-quality seafood, I invariably reach for Ahi Tuna. I love the taste, the texture, the color...and there are so many ways to prepare it! Usually I prefer my ahi seared, raw in the middle, with wasabi and soy sauce. But in the winter, when I really crave cooked seafood, this is one of my go-to recipes. A little sweet, a little sour and a little spicy...it is heaven.
Instead of making the kabobs (as shown in the photo), I prefer to cook these as steaks, searing the ahi and finishing it in the oven. To expedite the cooking time and process, I purchase Asian slaw from a good deli as a side dish. The texture of the tuna mingled with the crunchy slaw is wonderful and really rounds out the meal. Recipe from epicurious.com.

Ingredients
3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 serrano chile, seeded, minced
Freshly ground white pepper
1 1/2 pounds 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes
Nonstick vegetable oil spray
1 large red bell pepper, cut into 1-inch squares
1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares
6 (12-inch-long) metal skewers

Preparation
Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.

The best steak I have ever made...

I love a good steak a few times a month and this recipe totally amazed me. As a garlic lover, I always have a few fresh garlic heads at hand, as well as some chopped garlic in the fridge. But having never roasted garlic, I was amazed at the silky, smooth texture of this sauce and the inherent sweetness of the roasted, caramelized garlic. I love a creamy sauce, and this dish accomplishes that without the use of heavy cream or butter-which thrilled me as I try to keep the winter weight from creeping up on me! I even made the sauce to eat with chicken breasts a week later.
I thought the sauce would be tricky, but it turned out that it was pretty simple. Roast garlic 55 minutes, finish in food processor with other ingredients. Done.
For the steak, I seared each side of the steak on an indoor grill pan, then covered the pan and finished the steak in the oven to a medium-rare. Fantastic, creamy, comfort food at its best!

Sauce
2 large heads of garlic, top 1/3 trimmed to expose cloves
1/2 cup (or more) olive oil
1/2 cup (or more) low-salt chicken broth

Beef
1 1 1/2-pound piece beef tenderloin, trimmed
2 tablespoons olive oil

For sauce:
Place garlic heads, cut side up, in small ovenproof dish. Pour 1/2 cup oil over. Cover dish tightly with foil. Bake until garlic is soft, about 55 minutes. Remove garlic from oil; cool. Pour oil from dish into measuring cup; add more oil if necessary to measure 1/2 cup total. Squeeze out garlic from peel into blender. Add 1/2 cup broth and garlic oil; puree until smooth, thinning with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat and thin with more broth, if desired, before serving.)
For beef:
Prepare barbecue (medium heat). Rub beef all over with oil. Sprinkle with salt and pepper. Grill beef to desired doneness, turning often, about 22 minutes for medium-rare. Remove from grill and let stand 5 minutes. Cut beef crosswise into 1/3-inch-thick slices.

Recipe from epicurious.com

Ahi Tuna with Ginger-Chile Marinade

In the rare times I have access to really high-quality seafood, I invariably reach for Ahi Tuna. I love the taste, the texture, the color…and there are so many ways to prepare it! Usually I prefer my ahi seared, raw in the middle, with wasabi and soy sauce. But in the winter, when I really crave cooked seafood, this is one of my go-to recipes. A little sweet, a little sour and a little spicy…it is heaven.
Instead of making the kabobs (as shown in the photo), I prefer to cook these as steaks, searing the ahi and finishing it in the oven. To expedite the cooking time and process, I purchase Asian slaw from a good deli as a side dish. The texture of the tuna mingled with the crunchy slaw is wonderful and really rounds out the meal. Recipe from epicurious.com.

Ingredients
3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 serrano chile, seeded, minced
Freshly ground white pepper
1 1/2 pounds 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes
Nonstick vegetable oil spray
1 large red bell pepper, cut into 1-inch squares
1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares
6 (12-inch-long) metal skewers

Preparation
Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.

The best steak I have ever made...

I love a good steak a few times a month and this recipe totally amazed me. As a garlic lover, I always have a few fresh garlic heads at hand, as well as some chopped garlic in the fridge. But having never roasted garlic, I was amazed at the silky, smooth texture of this sauce and the inherent sweetness of the roasted, caramelized garlic. I love a creamy sauce, and this dish accomplishes that without the use of heavy cream or butter-which thrilled me as I try to keep the winter weight from creeping up on me! I even made the sauce to eat with chicken breasts a week later.
I thought the sauce would be tricky, but it turned out that it was pretty simple. Roast garlic 55 minutes, finish in food processor with other ingredients. Done.
For the steak, I seared each side of the steak on an indoor grill pan, then covered the pan and finished the steak in the oven to a medium-rare. Fantastic, creamy, comfort food at its best!

Sauce
2 large heads of garlic, top 1/3 trimmed to expose cloves
1/2 cup (or more) olive oil
1/2 cup (or more) low-salt chicken broth

Beef
1 1 1/2-pound piece beef tenderloin, trimmed
2 tablespoons olive oil

For sauce:
Place garlic heads, cut side up, in small ovenproof dish. Pour 1/2 cup oil over. Cover dish tightly with foil. Bake until garlic is soft, about 55 minutes. Remove garlic from oil; cool. Pour oil from dish into measuring cup; add more oil if necessary to measure 1/2 cup total. Squeeze out garlic from peel into blender. Add 1/2 cup broth and garlic oil; puree until smooth, thinning with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat and thin with more broth, if desired, before serving.)
For beef:
Prepare barbecue (medium heat). Rub beef all over with oil. Sprinkle with salt and pepper. Grill beef to desired doneness, turning often, about 22 minutes for medium-rare. Remove from grill and let stand 5 minutes. Cut beef crosswise into 1/3-inch-thick slices.

Recipe from epicurious.com

Bang Bang Shrimp

Another of my favorite "copycat" recipes from Foodnetwork.com. This is so yummy and light enough to make all summer. Love it!


Ingredients
For the Sauce:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
For the Shrimp:
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish
Directions
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Photo by Stephanie Foley

Bang Bang Shrimp

Marinated Cucumbers

So many cucumbers, so little time...I love, love, love cucumbers. Right now they are growing almost out of control in our garden-so I have been looking for a few new recipes. Here is one of my favorites. This goes with any meal and is delicious as a snack!

You might also add imitation "krab" for a more hearty portion!

Marinated Cucumbers

1 medium cucumber, thinly sliced
1 small onion, thinly sliced
3.5 tbsp apple cider vinegar
2 tsp sugar
2 tsp olive oil
salt, pepper and garlic powder to taste, about 1/8 tsp each

In a large bowl, combine the cucumbers and onions. In a jar with a tight-fitting lid, combine the remaining ingredients, cover and shake well. Pour over cucumber mixture; toss to coat. Cover and refrigerate at least four hours. Serve with a slotted spoon.

Marinated Cucumbers

So many cucumbers, so little time…I love, love, love cucumbers. Right now they are growing almost out of control in our garden-so I have been looking for a few new recipes. Here is one of my favorites. This goes with any meal and is delicious as a snack!

You might also add imitation “krab” for a more hearty portion!

Marinated Cucumbers

1 medium cucumber, thinly sliced
1 small onion, thinly sliced
3.5 tbsp apple cider vinegar
2 tsp sugar
2 tsp olive oil
salt, pepper and garlic powder to taste, about 1/8 tsp each

In a large bowl, combine the cucumbers and onions. In a jar with a tight-fitting lid, combine the remaining ingredients, cover and shake well. Pour over cucumber mixture; toss to coat. Cover and refrigerate at least four hours. Serve with a slotted spoon.

Sweet Baby Back Ribs

Once upon a time, I came across a recipe for Baby Back Ribs and have used the same method to make ribs ever since. It's incredibly simple and the results are fantastic!

Here is the recipe (for four people):

2 racks baby back ribs
kosher salt
one large bottle Sweet Baby Ray's BBQ Sauce (or more if you like them extra saucy!)

Turn each rack of ribs upside down. Cut each rib from the rack individually. Place the cut ribs in a large stew pot, cover with water and a liberal amount of kosher salt (about 2 tbsp), and bring to a rolling boil. When the pot comes to a rolling boil, skim the fat from the top of the pot with a ladle at least twice. Continue boiling for 75-90 minutes, or until the rib meat begins to separate from the bone, exposing the bone ends.

Preheat the oven to Broil.

Place a layer of tin foil over a large baking sheet. Strain the water from the boiled ribs into a colander.

Squeeze the bottle of BBQ sauce into a large bowl. Using tongs, coat each rib in the sauce bowl, then place on the foil-covered baking sheet. When all the ribs are coated and placed on the baking sheet, broil until blackened tips begin to form on the ribs.

Serve with potato salad or side of your choice. Enjoy–with plenty of napkins!

Sweet Baby Back Ribs

Once upon a time, I came across a recipe for Baby Back Ribs and have used the same method to make ribs ever since. It’s incredibly simple and the results are fantastic!

Here is the recipe (for four people):

2 racks baby back ribs
kosher salt
one large bottle Sweet Baby Ray’s BBQ Sauce (or more if you like them extra saucy!)

Turn each rack of ribs upside down. Cut each rib from the rack individually. Place the cut ribs in a large stew pot, cover with water and a liberal amount of kosher salt (about 2 tbsp), and bring to a rolling boil. When the pot comes to a rolling boil, skim the fat from the top of the pot with a ladle at least twice. Continue boiling for 75-90 minutes, or until the rib meat begins to separate from the bone, exposing the bone ends.

Preheat the oven to Broil.

Place a layer of tin foil over a large baking sheet. Strain the water from the boiled ribs into a colander.

Squeeze the bottle of BBQ sauce into a large bowl. Using tongs, coat each rib in the sauce bowl, then place on the foil-covered baking sheet. When all the ribs are coated and placed on the baking sheet, broil until blackened tips begin to form on the ribs.

Serve with potato salad or side of your choice. Enjoy–with plenty of napkins!