Category Archives: Make Yer Own

Momofuku 5:10 Eggs

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510 Egg

As I was initially typing this, I was getting a little proud of the fact I was finally able to take a food photo with full natural light again. Now as I’m staring a little closer I realize I chose beyond wrong on the plate color. Coconut rice and an egg – yeah, a white plate totally makes sense. Ugh.

In my defense, I was excited because I had made Loco Moco from the Love & Olive Oil cookbook, Breakfast for Dinner (minus the fried egg, obviously) and couldn’t wait to dive in.

On a side note – the Loco Moco is awesome – so get the book…so you can be classy like me and tweet things like this to the authors:

 

Anyway, the Momofuku 5:10 egg is not a recipe, but a method – and it works every single time for me. Think of a perfectly poached egg, that never leaves its shell while cooking. When it is cooled, the egg seamlessly steps out of it’s shell, like that one girl in high school after 3 bottles of  Smirnoff Ice.

Momofuku 5:10 Eggs (You can do as many eggs as you would like, as long as the water in the pan of your choice will cover all of the eggs.)

Bring a large saucepan of water to a full rolling boil and prepare a bowl of ice water. When the water is boiling, gently lower your eggs into the water and set a timer for 5 minutes and 10 seconds, exactly (one time, I counted an extra 5 seconds for fun and they were just fine).

When the 5:10 boil is over, remove the eggs and place in the bowl of ice water. After a few minutes, lightly tap all over and very gently peel under cool running water. Be very careful handling the peeled eggs.

Whether it is on Loco Moco or a simple piece of buttered toast, slice into your egg and watch in amazement:

510 Egg 2 (2)510 Egg 2 (1)

510 Egg 4 (1)

510 Egg 4 (2)

Yes.

 

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Apple Cider Pork Chops (with Honeycrisp-Thyme Compote and Pumpkin Alfredo)

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“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.”  George Eliot

It’s no secret that for me, it isn’t the right time of year until the leaves beneath my shoes crunch and I’ve made the transition from iced to hot coffee. There is something peaceful for me when I look around and see the vibrant colors of changing leaves and the scent of changing air perfumes every breath. Give me hoodie weather, and I’m the nicest person you’ll ever meet.

There are times I’m glad no one besides my fiance and my daughter are around to see how these food ideas come to fruition. What started as a great idea to brine a pork chop in apple cider, quickly spiraled out of control with making this Autumn on a plate. I wanted to take the very best things about the season and make them friends at the table.  For me, it’s all about pumpkin – put that word in front of anything and I’m liable to try just about anything. My mother and Alora don’t consider it fall until Honeycrisp Apples have hit the scene.

I don’t know anyone with a grudge against this time of year, but I bet your ass that if you know one, this dish will turn them around.

Together it seems like a lot to make for one meal but you can space it out. I did it all on a  lazy Sunday where I had nothing more to do than watch Netflix.

Honeycrisp Apple and Thyme Compote

  • 1 Tablespoon coconut oil
  • 1 small onion, diced
  • 2 Honeycrisp apples, peeled, cored and diced
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon Worcestershire Sauce
  • 1 teaspoon fresh thyme leaves
  • Heavy pinch of salt and pepper
In a medium saucepan, heat the coconut oil over medium-high heat. Add the onion and saute for 5 minutes.  Add in the remaining ingredients. Bring to a gentle boil, stirring frequently until the sugar has dissolved completely. Lower the heat and simmer, stirring every once in a while  until the onions and apple are tender. This was about 15 minutes for me.  Remove from heat and taste for seasonings.
Note: The mixture will thicken up even more as it cools.

 

Pumpkin Alfredo Sauce

  • 1/2 stick of butter
  • 3 cloves of garlic, minced
  • 1 cup heavy cream
  • 1 cup canned pumpkin (not pie filling)
  • 2 Tablespoons of water
  • 1/16 teaspoon nutmeg
  • 1 cup shredded Parmesan Reggiano cheese
  • salt and black pepper

In a sauce pan, melt the butter over medium-low heat. Add the garlic and saute until fragrant, about 2 minutes. Dump in the cream, pumpkin and water, whisking to combine. Stir in the nutmeg. Add the cheese a little at a time, whisking between additions. This helps things from getting gritty.

Taste and determine how much salt and pepper you need. Adjust as needed.

Apple Cider Brined Pork Chops

  • 2 Cups apple cider
  • 2 Cups water
  • 2 Tablespoons salt
  • 1 Tablespoon sugar
  • 1/2 teaspoon black peppercorns
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh oregano
  • 2 Tablespoons coconut oil
  • 2 1/2 lbs. boneless pork chops (Note: This was four chops for us. They were friggin’ huge! If yours are smaller, I’d cut the brine time as deemed necessary.)

In a large pot, combine all ingredients except the pork chops. Heat over medium heat until the salt and sugar have dissolved. Turn off the heat and allow to cool completely. I recommend doing this in the refrigerator so it’s really cold.

Never ever put meat in a hot brine. It will start to cook the meat and that is just gross.

When the brine is cool, submerge the pork chops, put in the refrigerator and allow to sit for 12-24 hours.

To cook the pork chops, remove from the brine, rinse under cold water and pat dry. In a large skillet, heat the coconut oil over medium-high heat.  When it is shimmering, sear the pork on all sides (about 2 minutes per side). Remove to a plate. They aren’t done yet. Add in a couple splashes of water or more apple cider to losen all the brown bits in the pan.

Turn the heat down to medium. Put the pork chops back in the skillet, cover with a lid and allow to continue cooking until the internal temperature of the chops is to your liking.

This is one of those instances where I’m not going to tell you what is right or wrong in regards to temperature. People get far too testy over things like this. Do your own independent research and do what tickles your pickle. Although please remember two things: once you remove meat from heat, it will continue to cook anywhere from five to ten degrees more and also,  since we brined these bad boys, they’re going to cook quicker than they will if we hadn’t brined them. 

To Serve:

This is up to you, hot pants. You can serve the Pumpkin Alfredo sauce as a topping or as the base of your dish. You can treat the compote like a topping or a condiment. Regardless, you will not be disappointed.

Happy Yay Summer is Over!

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Steamed Maryland Blue Crabs

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I should probably be scrubbing the kitchen floor on the weekends. Or hanging up the pile of clean laundry that’s been sitting beside the bed for an embarrassing amount of time. I’m thoroughly convinced hangers are overrated.

Sometimes after a long week of work it just doesn’t happen.

The weekends now are the screeching of neighborhood kids, like they’ve just been let out of a cage. It’s the ice cream truck playing Christmas music in June and the smell of smoky grills wafting in every direction.

It is driving home from the market and seeing handmade signs in someone’s yard advertising live crabs, just caught.

We asked for a dozen and since it was our first time buying from him, he slipped us five extra crabs. Any good dealer gives you more just to entice you and let you know how good his product is. And it was.

Every once in awhile rather than bombard your life with tasks, just sit with your family and encrust your nails with spices -  enjoy the moment entirely – eat it up. Consume love.

Steamed Maryland Blue Crabs

Whatcha Need:

  • One large pot with a platform, rack, or screen in the bottom (You want the crabs to steam, not touch or cook in the liquid – that is no good).
  • One part water, one part apple cider vinegar, one part beer. This amount will vary depending on the size of your pot.
  • Live crabs. Please do not cook ones that have already gone to the bay in the sky.
  • Old Bay or JO seasoning. The choice is yours – but man, people have some strong feelings about which is better. I’ll stay out of this one.

In the bottom of your large pot, combine the water, vinegar and beer. Place your rack/screen over the liquid.

Bring the mixture to a boil. Layer the crabs, and with each layer pour on the seafood seasoning. Don’t be shy – pour it.

Cover your pot and steam for about 20-30 minutes. When they are all fully red with no dark or green spots, you’re ready to serve. Cover your table with the finest tablecloth.

Dump your crabs on top and dig in. I’d tell you how to pick a crab but I don’t like hate mail. Plus, you know how to Google.

Optional for serving:

Like your seasoning of choice, people have big opinions about how to eat their picked meat. Some like it straight, and some like to dunk! Here are a few things you might want to serve with your beautiful crabs (besides beer).

  • Melted butter
  • Vinegar
  • Cocktail sauce

Cleaning the crime scene is just as easy; just roll the newspaper up and throw it away!

Cheers!

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Meet Your New Best Friends: Chole and Pattice

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I love re-creating something I’ve eaten outside of my own kitchen. Maybe it’s my Mom’s Cabbage Rolls or most recently the Silk Handkerchief pasta I had in Orlando, but I enjoying challenging myself.

This is an attempt at a dish our local vegetarian Indian restaurant calls  Tikki Channa Chaat. It is described as “Delhi style friend patties served on a bed of curried chickpeas, topped with onions, cilantro and chutneys” and it is heavenly.

Every time Michael and I eat there, we order this appetizer. I love it so much. Without fail, I always leave the restaurant and by the time I’m in the car, I decide they should make it bigger, with more potato patties and consider it a main dish. I get to make these kind of decisions, you see.

Except I don’t, so I made it myself.

Is it the most authentic thing? Doubtful and laughable. But it does hit the spot on days when I can’t make the drive out to get it.

For the Chole (Curried Chickpeas):

  •  2 15 oz. cans of chickpeas (garbanzo beans), drained and rinsed
  • 2 Tablespoons vegetable oil
  • 1 cup diced onion
  • 1 jalapeno, diced
  • 1 fresh bay leaf
  • 1/2 cinnamon stick
  • 1 cardamom pod
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon coriander
  • 1/2 teaspoon garam masala
  • 1 teaspoon ginger garlic paste
  • 1 cup tomato puree
  • 1 medium tomato, diced
  • 2 Tablespoons chopped cilantro

In a pot, cover the chickpeas with water. Bring to a boil over high heat. Once boiling, reduce the heat and simmer for 10 minutes.

While the beans are simmering, heat a large pan over medium-high heat. Add in the oil – the whole spices and toast until fragrant. Toss in the onion and jalapeno, stir to combine. Cook until beginning to soften and add the dry spices and garlic-ginger paste. Cook for 3 minutes.

Stir in the tomato puree and diced tomato. Drain the chickpeas from the water, add them to the tomato gravy and simmer for 10 minutes.

For a thicker sauce, smash a few of the chickpeas with the back of a spoon. Remove from heat and stir in cilantro.

For the Pattice (Potato Patties):

  • 3 large russet potatoes, peeled and boiled
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cumin
  • 1/4 cup chopped cilantro
  • salt and pepper to taste
  • 2 Tablespoons cornstarch

In a large bowl, put your boiled potatoes through a ricer for a smooth consistency. If you don’t have one, give them a thorough mashing. Stir in the remaining ingredients except the cornstarch, kneading the mixture together until combined. Taste for seasoning – when it’s to your liking, thoroughly mix in the cornstarch.

Get a plate for holding your patties. Using your hands, form the potato mixture into the size patties of your choice. I make a golf ball sized round and then smush them flat. Whatever floats your boat.

When you’re ready to pan fry the pattice, heat a skillet with your oil over medium high heat. When the oil is hot, gently add the potato patties. Cook for 2-3 minutes on each side, or until golden brown.

To Serve You’ll Also Need:

  • Chopped cilantro
  • Diced Onion
  • Diced Tomato
  • Plain Yogurt
  • Chow Mein Noodles (Note: Traditionally the little crunchies are something called ‘Sev’ but I did  not have access to an Indian market, and these seemed to do the trick.)
In a vat bowl, place the desired amount of pattice. Cover with a hearty portion of chole. Top as desired with onion, tomato, cilantro, chow mein noodles and yogurt.

 

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Coming Home and Homemade Cheesesteaks

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I was in Florida last week, working my derriere off alongside a team of wonderful people. This annual trip of mine isn’t particularly fun or easy on any of us, but we hold it together just long enough to get home in one piece.

Every year I learn a little bit more about myself, how I function under stress, and changes that need to be made. I learn how far I am capable of pushing my physical and mental strength before it all just gives out. I was reminded of the moments I’ve wished for just “one day away from home,” and being faced with it, would have taken them all back for just one more second in my own home, my own bed, with my own family.

But I am home now – with a handful of stories and even more muscles aching. All that matters is that I am home and that even though we had them last week, these cheesesteaks were the first thing requested for our current meal plan.

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Cheesesteaks at Home:

I blame all gas stations that give me the temptations of lunch food in the morning while I pump gas. I’ve never really been a breakfast-in-the-morning kind of girl. You’re more likely to see me eating pasta or a salad first thing in the morning than an egg.

So I’m filling my gas tank for what feels like the 17th time this week and I see the advertisement that pretty much screams that I need a cheesesteak and I won’t be able to sleep until I eat one. Immediately, I knew I was doomed until I made, ate, bought, or in some way consumed one.

And I did – and it was divine. You should too, because it’s so easy that it is not even funny.

For the Cheesesteaks (Makes 4)

  • 2 lbs of the steak you love the most, stripped of any gnarly fat
  • salt and black pepper
  • olive oil
  • 4 Sub rolls
  • Cheese Sauce, recipe follows
  • Green Peppers and Baby Bella Mushrooms, recipe follows
  • Quick Sauteed Onions, recipe follows
  • Toppings of Choice such as: Lettuce, Tomato, Mustard, Mayonnaise, etc.

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat into paper thin strips.

Heat a pan over high heat. Add a drizzle of oil and wait 30 seconds to make sure it gets nice and hot before adding your meat.

Add the meat to the pan and cook for 1 minute per side (if your steak is thin enough, it might only need 30 seconds per side – but ya know, my knife needs to be sharpened).

Assemble your subs the way you like with your veggies and other toppings - I won’t be peeking in to judge…..other than making sure each sub has plenty of cheese sauce.

For the Green Peppers and Mushrooms

  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1 green pepper sliced into thin strips
  • 6 oz  mushrooms sliced thin
  • salt and pepper

In a pan over medium heat, melt the butter and drizzle in the oil. Add your peppers and mushrooms. Stir to coat and cook until the vegetables are soft and tender. Season with salt and pepper.

For the Sauteed Onions:

  • 1 Tablespoon butter
  • 1 teaspoon bacon fat
  • 2 cups thinly sliced onion
  • salt and pepper

Wipe your pan clean (no one wants more dishes to do!) and melt the butter and bacon fat together over medium heat. Once hot, add the onions, stirring to coat evenly with the fat. Continue to cook, stirring frequently until the onions are golden brown and soft, about 10 minutes. Season with salt and pepper

If you have more time, cook them low and slow for about half an hour – but I wasn’t patient that day.

For the Cheese Sauce:

  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • 2 cups milk
  • 1 1/4 cups of shredded cheeses of choice (I used 1 cup Cheddar to 1/4 cup Gruyere but change it up to what you like!)
  • salt and black pepper

In a small saucepan, warm the milk gently. Adding warm milk rather than cold milk to your roux will keep your sauce smooth and not gritty. This method for making a cheese sauce will also make a bomb mac and cheese.

In another pot over medium heat, melt the butter and stir in the flour. Cook for 1-2 minutes to get rid of the raw flour taste. Slowly add the warm milk, whisking continuously until it has all been added. Once the sauce has thickened, remove the pan from the heat whisk in the cheese. Season to taste with salt and pepper.

I won’t mention any names, but some people who made this sauce have been known to treat it like fondue while they continue to cook. Whatever.

Happy Cooking!



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Pork Burgers with Polish Toppings and Applesauce Mustard

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(pictured here with little bags of mini-pierogies in lieu of french fries)

Food inspires me. I assume it is much like an artist who sees flowers in full bloom and immediately needs to paint; or a musician who can find a song in the morning chirps of early rising birds.

It is never just an easy task to go to the market. Multi-colored heirloom tomatoes, cheeses of every color and texture, loaves of artesenal bread – all begging for a place in my belly and my brain explodes with ideas.

When you look at this picture, what do you see?

If you’re normal you probably see some chopped kielbasa, green peppers, and onions. Me? What did I see? I saw a burger. I saw this clear as day in my head:

I needed to make it happen.

I knew I wanted to give a nod to the traditional meal of sausage and sauerkraut (except without sauerkraut because sauerkraut is made from the intestines of Satan himself) but with a little tinkering.

My first thought was grinding kielbasa up - but my friend Dave from The Twitter made me reconsider the possible final texture of the burger. So I made these with ground pork, using similar seasonings found in sausage, but toned down to let the toppings shine.

Chopping kielbasa and vegetables for a paella led to this. While some wonderful people are out making a difference in the world, I’m sketching a burger that gives me an excuse to eat pierogies like french fries. Sigh.

Since this does have a few elements, feel free to make the toppings the night before, reheating before topping. You can also keep the applesauce mustard in the refrigerator until assembling the burgers.

For the Most Complicated Difficult Spread You’ve Ever Made for a Burger:

  • 1/4 cup of grainy mustard
  • 2 heaping Tablespoons of applesauce

Mix the mustard and applesauce together and set aside until ready to use. Wipe your brow and collapse in exhaustion.

Toppings:

Sweet and Sour Red Cabbage:

  • 1 Tablespoon butter
  • 1 Tablespoon bacon fat
  • 4 cups shredded red cabbage
  • 3 Tablespoons white balsamic vinegar
  • 1 Tablespoon red wine vinegar
  • 2 Tablespoons sugar
  • salt and pepper

In a large pan, melt the butter and bacon fat together. Add in the cabbage and toss with the fat to coat evenly. Cook over low heat for 8 minutes stirring occasionally, until the cabbage begins to wilt gently. Measure out the vinegars and dump in the pan, along with the sugar, tossing to coat.

Allow the cabbage to simmer on the stove over low heat for about half an hour until soft. Taste and add salt and pepper to taste, also readjusting your sugar and vinegar if necessary.

If storing over night, place in a storage container until ready to reheat. Otherwise, keep the cabbage in the pan for topping the burgers, heating through if needed before using.

Beer Buttered Caramelized Onions and Green Peppers:

  • 1 Tablespoon of butter
  • 1 Tablespoon olive oil
  • 2 large yellow or white onions, sliced thinly
  • 1 small green pepper, sliced very thinly
  • 1/4 cup of German beer (I used Dunkel)

While cooking the cabbage, melt the butter into the olive oil in a separate pan over medium low heat. Add the onions and peppers, stirring occasionally until the onions are soft and caramelized, which will take about 20 minutes. After 20 minutes, turn the heat up to medium and add the beer and cook until the beer has reduced and mostly evaporated.

If storing over night, place in a storage container until ready to reheat. Otherwise, keep the onions in the pan for topping the burgers, heating through if needed before using.

For the Pork Burgers:

  • 1 lb. ground pork
  • 1 Tablespoon apple sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon dried marjoram
  • 1/2 teaspoon Worchestire Sauce
  • 1/8 teaspoon caraway seeds, crushed
  • 1/8 teaspoon garlic powder
  • Few drops of hot sauce (optional)
  • Few drops of liquid smoke (optional – but delicious as I do not have a smoker)
  • Cheese for serving if desired (and it was)
  • 4 twister rolls/pretzel rolls/burger buns

Mix the ingredients together in a large bowl with your hands. Do not over mix or the burgers will be tough. Form the meat into four patties, not too thick.

I also did a mini test patty in my skillet just to test the flavors before cooking all of the patties.

Because it is so hot, I did these indoors in a skillet over-medium high heat. Feel free to use your grill! Cook them for 6-8 minutes per side until they were no longer pink inside. Right before the patties are done top them with cheese, if using, and cover the pan with a lid to gently melt the cheese.

To Serve:

Put a schmear of your applesauce mustard on each side of the bun. Top with your burger pattie, top with the onions and peppers, then the sweet and sour cabbage. Top with the other end of the bun and dive head first into glory.

 




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Dinner Salad and Dressing (Seriously)

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Every once in a while, I like to kick out a method, more so than a recipe – especially for things that people feel very strongly about. Salad and the possible dressings for it are one of those things. I mean heck, it’s even a question on some of those old school newlywed game shows: “What’s your partner’s go-to salad dressing?”

There are times we completely forgo a traditional “square meal” and make what I call the ever-appealing name of Garbage Salad. You take what you have in the fridge, getting creative with proteins and vegetables, and you have a dinner that will rival most hot dishes. The one up there was made with hard boiled eggs, sriracha marinated shrimp and bacon. It is rarely ever the same twice – not to mention on the hottest of days it is a nice reprieve from turning on the stove.

The last time I made a Garbage Salad, I made this dressing that came together completely on accident. I grabbed handfuls of the herbs that needed the most attention in our window boxes and went to town. It turned out so well that for the remainder of the week we used the extra dressing on other side salads and pasta during a cookout.

Follow it exactly? Please do – but if you can’t or just don’t plain want to, play around. Use what you have and tinker until it tastes good. The best piece of advice to give you is to make the dressing the day ahead because once all those herbs hang out together for a little bit, everything takes on a different taste – and 99% of the time it is for the better.

Basic Kitchen Sink Dressing:

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon Worchestire Sauce
  • 1 teaspoon anchovy paste
  • 1 shallot, peeled and diced
  • 2 cloves of garlic, peeled and diced
  • 1 Tablespoon of white vinegar
  • fist fulls of dill, basil, oregano and parsley (or whatever is on hand, but don’t be shy – trust me)
  • 1/4 cup of buttermilk (optional if you don’t want a thinner dressing)
  • salt and pepper to taste

Combine all ingredients (but not the buttermilk) in a food processor or blender. Add buttermilk if necessary for desired thickness. Allow to sit for at least an hour – taste and season with salt and pepper as needed. Re-taste before serving.

Loving the bounty of our garden,
Adryon

Muah!

 


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Spicy Bloody Mary Cocktail Sauce

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I have a love/hate cycle with shrimp. When we’re friends, I resemble Bubba Gump naming things to throw more shrimp in. I will put them in everything and anything. Then when the anti-shrimp kicks in  I can’t even be bothered with eating even one shrimp or I’ll gag. However, I’m always a sucker for a good shrimp cocktail.To me they’ve always symbolized being a grown-up and I remember being very young, ordering one and reveling in how important I felt.

For an even more “grown” shrimp cocktail, I took the flavors of a bloody Mary and threw them in my usual cocktail sauce. The result was full of flavor, spice and something a little different from this common menu item.

Next time you have guests over, take a big batch of steamed and chilled shrimp and dip them in this! And while you have the vodka out, treat yourself too. *nudge nudge*

Ingredients:

  • (1) 8 0z. can tomato sauce
  • 1/2 cup tomato juice (I used V-8)
  • 4 teaspoons prepared horseradish
  • 2 teaspoons sriracha sauce
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon vodka
  • salt and black pepper
  • celery salt (optional)

Combine the first 6 ingredients in a bowl. Taste and add salt and black pepper to taste. If using, a little pinch of celery salt melds everything together nicely but it is not necessary. Allow to sit for at least 15 minutes.

Dip yo’ shrimp in it to win it!

With Love,
Adryon

 


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Deconstructed Sushi: Spicy Tuna

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**Note: I got a little distracted while cooking the damn tuna steak. What started as a quick sear turned into cooking the darn thing almost all the way through. Please don’t be like me, people – keep hot guys out of the kitchen.**

I like to break things and food is no exception. Deconstructed food started in my home when my daughter was a toddler and wouldn’t eat food that had sauces or meals that were already put together. She liked to see the parts that made it whole rather than the food put together. Her plates were little piles of segregated food.

I’ve taken this process a little further here – taking apart a Spicy Tuna Roll and putting it back together in a new way: A bed of rice with toasted sesame seeds and nori strips and wasabi crusted tuna topped with spicy mayonnaise.

I’m so pleased with myself.

This will make a solid 4 servings.

Spicy Mayonnaise:

  • 1/2 cup mayonnaise
  • 2 hefty Tablespoons Srichia sauce
  • 1/4 teaspoon sesame oil

Mix everything together in a bowl. Taste to see if it’s needs more or less spice and adjust as needed. Set aside until ready to serve.

Rice with Toasted Sesame Seeds and Nori:

  • 1 cup long-grain rice (white or brown)
  • 2 cups chicken stock or water
  • 2 Tablespoons sesame seeds
  • 2 Tablespoons shredded nori (I used Annie Chun’s Seaweed Snacks)

Bring your water or broth to a boil and salt if desired. Stir in rice, reduce heat, cover with a lid and allow to simmer for 20 minutes.

While the rice is cooking, lightly toast the sesame seeds in a small pan over low heat. Toss frequently so that they don’t burn. The color should be lightly golden brown.

When rice is ready, remove from heat and let stand covered for 5 minutes or until the liquid is absorbed. Fluff with a fork and stir in the sesame seeds and shredded nori.

Wasabi Crusted Tuna:

  • (4) 6 oz portions of Tuna Steak
  • 1/4 cup of flour for dredging
  • 2 medium eggs
  • 2 tablespoons low sodium soy sauce
  • 1/2 cup panko bread crumbs
  • 1 tablespoon + 1/2 teaspoon wasabi powder
  • salt and pepper
  • 2 Tablespoons oil

You’ll need three dishes to set up a breading station. One for flour, one for eggs, and one for panko.

Season the flour in it’s dish with a little salt and pepper. Use a fork to mix together.

In the second bowl, combine the eggs, soy sauce, 1/2 teaspoon of wasabi powder and a splash of water. Stir to combine to an even mixture.

In the third dish combine the panko, 1 tablespoon wasabi powder and a little black pepper.

Dip a tuna steak into the flour, then shake off the excess. Next, run the tuna through the egg mixture to coat it lightly. Let any excess fall back into the bowl. Finally, lay the tuna in the panko mix, turn it over and press it into the breading to coat. Lay on a wire rack or wax paper until ready to use. Continue this process for the remaining tuna steaks.

When everything is coated and ready, heat a large skillet over medium-high heat. Add the oil and when hot, place the tuna into the pan and cook for approximately 2 minutes on each side. If your pan is smaller, you may have to do this in batches. The inside will be a dark purpley red and not cooked through like the picture up there, unless that’s what you’re into. *Smacks head*

Slice thinly and prepare to plate your busted sushi!

To plate, put a portion of rice on your plate and top with sliced seared tuna and drizzle with spicy mayonnaise. Sprinkle a little more sesame seeds and nori if you’re so inclined.

Enjoy!

 

 


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Gougeres (with Smoked Cheddar, Caramelized Onions and Rosemary)

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On Friday night, Mike and I decided to take on another food project. Every couple of days we either pick a food to can or choose a recipe out of a cook book and make it together. (Apparently my ability to watch hours of Law and Order: SVU on Netflix isn’t as appealing to him.)

After flipping through one of my new favorites by Dorie Greenspan,  Around My French Table we decided on her recipe for Gougères but put a little bit of “us” into it.

Gougères are little cheese puffs that reminded me of the popovers my mother made when I was little. They’re puffy and slightly hollow on the inside. Perfect warm or at room temperature and equally delicious at breakfast, lunch and/or dinner.

We took her original recipe and added smoked cheddar, caramelized onions and fresh rosemary for extra “oomph”.

The first attempt, I mis-read a portion of the recipe and added five cups of flour rather than the specified….one cup. We realized the mistake immediately and started over. Thank goodness we weren’t too far in!

The end result was exactly what we wanted – light texture but full of flavor.

Out of respect for the French Fridays with Dorie project, I will neither post the original Gougères or my adapted one – but I do encourage you to buy the cook book and play in the kitchen. It is truly a great treasury of recipes that I’m looking forward to working my way through.

In fact, if you check out the cover of the book – that’s tonight’s dinner, and I’m giddy to get cracking!

Happy Cooking!
Adryon




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