Showing posts with label creamy. Show all posts
Showing posts with label creamy. Show all posts
Saturday, May 17, 2014
Seared Ahi Tuna Salad with Creamy Wasabi
This is definately one of my top ten favorite meals and, seriously, it is by far one of the easiest to make! To me, what makes this dish irresistable is the clean, fresh, of-the-sea flavors of the tuna which, at the same time, is also meaty, rich and full of that elusive satisfying quality. Served ice cold with the crunchy contrast of crispy lettuce, the sensory illuminating warmth of creamy wasabi, the earthy saltiness of soy sauce and a final punch of Asian chili sauce it is simplicity at its most complex.
Obviously, the key to a successful seared Ahi Tuna dish is to purchase the highest quality and supremely fresh tuna you can get your hands on. I purchased a 1/2 pound Ahi tuna loin steak which had been frozen but, living in the midwest, thats probably your best bet. Those fortunate few who live closer to salt water can probably procure some lovely fresh tuna (so very jealous right now!) In either case, it should look fresh and moist and smell of the sea, not fish.
I prepared my tuna well in advance of dinner (about 3 hours) because I enjoy it ice cold. However, you can certainly prepare and enjoy it immediately as well. I started by preheating a skillet large enough to adequately accommodate the tuna steak. I lightly coated the fish with some neutral oil, seasoned it with sea salt and pepper and rolled it in a combination of black sesame seeds and panko bread crumbs. Next, I added about 1 tablespoon of oil to the hot pan and just when it began to smoke, I introduce the fish. I cooked it about 2 minutes per side and promptly removed it to waiting plate. After allowing it too cool, which does not take long at all, I wrapped it and placed in the refrigerator until time to eat.
In the meantime, I prepared a wasabi sauce by combining a bit of mayonnaise with some wasabi paste and a touch of rice vinegar. All that was left was to shred some lettuce and chop a couple of green onions and a little fresh cilantro. On a chilled dinner plate, I piled the lettuce as if a nest for the thinly sliced tuna. With a sharp knife, I indeed, sliced the tuna very thin and placed it proudly atop the lettuce. With a little sprinkle of green onion and cilantro, a dollop of wasabi and a few drops of Asian chili sauce, my dinner was complete!
This is also my entry to the Two for Tuesday Blog Hop Carnival. Join in the Real Food Revolution and take a look, while your at it, at what others are contributing as well!
Thanks for hosting!
A Moderate Life
girlichef
Health Food Lover
BethStedman.com
Rendering Lard
Frugality and Crunchiness with Christy
Wednesday, April 2, 2014
SANDRAS ALASKA GRILLED SALMON STEAKS with a CREAMY LIME MARINADE
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| A perfect way to barbecue fresh salmon on a summer day... |
Prep: 5 Mins. |
Marinade 15 Mins. |
Grill: 10 mins.
Posted by: Sandra
INGREDIENTS:
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon honey
1/2 cup low-fat plain yogurt
1 tablespoon fresh ginger, minced
1 clove garlic, minced
1 green onion, sliced
½ teaspoon dry rosemary
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (1”) thick salmon steaks (if thicker, allow more cooking time)
1 lime, cut into wedges
METHOD:
Whisk together oil, lime juice, honey, yogurt, ginger, garlic, green onion, rosemary, salt and pepper in a shallow non-reactive dish. Add fish steaks and turn to coat with marinade. Cover and marinate for at least 15 minutes, but no longer than 30 minutes, (turning once after 7 minutes).
Preheat indoor grill to medium-high heat, or an outdoor grill. Oil a folded paper towel, hold it with tongs and rub it over the rack, or grill pan.
Coarsely grind pepper onto steaks. Place the steaks onto hot oiled grill rack, turning once at 5 minutes; continue cooking until the fish is opaque, and flakes easily with a fork, about 10 minutes total (discarding marinade). Serve immediately with lime wedges. - Enjoy all!
Wednesday, March 26, 2014
SANDRA’S CREAMY SEAFOOD AIOLI
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A perfect sauce to accompany crab cakes, salmon patties, seafood appetizers, pan-seared or grilled salmon, halibut, and so on... |
Prep: 5 Mins.
Yields: ½ cup
INGREDIENTS
½ cup sour cream
¼ cup mayonnaise
1 teaspoon lemon juice
¼ teaspoon old bay seasoning
¼ teaspoon sriracha (Asian hot sauce)
METHOD
In a small bowl, whisk all the ingredients. Taste, and add more sriracha sauce if you like. Make ahead for flavors to meld, and chill leftovers in an airtight for up to 1 week.
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Tip: I recently served this Seafood Aioli with:
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| Sandras Luscious Alaska Dungeness Crab cakes |
Tuesday, March 25, 2014
Crunchy Fried Fish with Remoulade and Creamy Cole Slaw
Though, I realize it may not be the most healthy of ways to prepare fish, there is nothing quite as tasty as a delicate piece of crispy fried fish. The crunchy and salty outter crust against the moist, tender, flaky fish is such a great combination. Its made even better with a tangy remoulade dipping sauce and some cool creamy cole slaw.
The supermarket was stocked full of a wild variety of fish yesterday, but what struck me was the outlandish prices. Monk fish, which I recall from my youth was one of the least expensive on the market, was priced at $18.00 per pound. Pompano, a fish unique to Florida and one we we rarely see in the midwest, was equally priced (though worth it) as was Halibut. For my deep fried free for all, I decided to stick with a more economical fish and one that works in so many different preparations, Tilapia, which is about half the price. I have found the simplest technique works best when it comes to frying. I dredged the fish through a bit of flour seasoned with Old Bay, dunked it into an egg bath and covered it in panko bread crumbs. After a shallow fry in a pan for approximately 5 minutes per side, this fish was perfectly crispy on the outside and tender and moist inside.
I liken the remoulade dipping sauce to a spiced up version of tartare and cocktail sauce combined. In a small food processor I combined mayonnaise, ketchup, sweet pickle relish, dill pickle relish, creole mustard, Worcestershire sauce, garlic, hot sauce, fresh dill and fresh parsley.
The cole slaw could not be any easier. Simply thinly slice green and red cabbage and place in a large mixing bowl. Make the dressing by combining mayonnaise, apple cider vinegar, sugar, salt and pepper. A very simple combination, but it provides that creamy, sweet, salty and sour combination that makes cole slaw so good. Sparingly combine a dressing with the cabbage and refrigerate.
Saturday, February 8, 2014
SANDRAS CREAMY TOFFEE DIP with FRESHLY SLICED SWEET APPLES
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| I had an abundance of fresh, quality apples and came up with this recipe because Im crazy about toffee; hence the dip creation... |
Prep Time: 5 Mins.
Posted by Sandra
INGREDIENTS
4 unpeeled apples, cored, and cut into ¼” slices
***Creamy Toffee Dip
1 (8-oz.) package cream cheese, at room temperature1 (8-oz.) package toffee bits
3/4 cup light brown sugar
1/2 cup white sugar
½ teaspoon cinnamon
1 teaspoon vanilla extract
METHOD
In a medium bowl, beat with a hand mixer on low all the dip ingredients until well blended. Serve dip immediately in a nice serving bowl placed in the center of a decorative platter, and surround with sweet and crunchy apple slices.
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Tip: This Creamy Toffee Dip can be stored in the refrigerator up to 5 days, just bring to room temperature to soften for easier dipping, about 30 minutes beforehand.
Tuesday, February 4, 2014
Creamy But Non Dairy Pumpkin Soup
The pumpkin or squash does need to be baked in advance, but apart from that this soup is ridiculously simple. It didnt taste simple though. It tasted smooth, creamy and rich. Well, there is all that coconut milk, Im afraid.
I used my Galeux dEysines pumpkin for this, but you could use Butternut squash instead. It might be a little denser so you might want to add a little more chicken stock in that case.
8 servings
1 1/4 hours to prepare the pumpkin - 15 minutes prep time
1 1/4 hours to make the soup - 30 minutes prep time
Cook the Pumpkin or Squash:
1 medium pumpkin or squash (1 kilo or 2 1/2 pounds)
1 tablespoon mild vegetable oil
Preheat the oven to 350°F. Cut the pumpkin in half, and remove and discard the seeds and stringy bits. Rub the cut flesh lightly with the oil, and place the pieces on a baking tray. Bake for 1 to 1 1/2 hours until tender. Let cool and refrigerate (wrapped) until wanted.
Make the Soup
6 large shallots
2 large apples
2 tablespoons mild vegetable oil (or butter if you like)
4 cups cooked squash
2 1/2 cups chicken stock
1 3/4 cups (a 400 ml tin) coconut milk
1 teaspoon anise seed, ground
2 tablespoons finely grated fresh ginger
the finely grated zest of 1/2 lemon
the juice of 1/2 lemon
salt and pepper to taste
Peel and chop the shallots. Core and chop the apples. (Peel them as well, if you think your blender wont handle the skins.) Heat the oil or butter in a large skillet and cook the shallots and apples until soft and slightly browned in spots.
Meanwhile, put the squash, chicken stock, coconut milk, and ground anise seed in a large soup pot. Bring to a boil and simmer for about 30 minutes. Add the ginger, lemon zest and lemon juice, and simmer for another few minutes.
Purée the soup until very smooth. No doubt this will take 2 or 3 batches in the blender. Reheat to serve.
Last year at this time I made Leek & Potato Soup.
Read More..
I used my Galeux dEysines pumpkin for this, but you could use Butternut squash instead. It might be a little denser so you might want to add a little more chicken stock in that case.
8 servings
1 1/4 hours to prepare the pumpkin - 15 minutes prep time
1 1/4 hours to make the soup - 30 minutes prep time
Cook the Pumpkin or Squash:
1 medium pumpkin or squash (1 kilo or 2 1/2 pounds)
1 tablespoon mild vegetable oil
Preheat the oven to 350°F. Cut the pumpkin in half, and remove and discard the seeds and stringy bits. Rub the cut flesh lightly with the oil, and place the pieces on a baking tray. Bake for 1 to 1 1/2 hours until tender. Let cool and refrigerate (wrapped) until wanted.
Make the Soup
6 large shallots
2 large apples
2 tablespoons mild vegetable oil (or butter if you like)
4 cups cooked squash
2 1/2 cups chicken stock
1 3/4 cups (a 400 ml tin) coconut milk
1 teaspoon anise seed, ground
2 tablespoons finely grated fresh ginger
the finely grated zest of 1/2 lemon
the juice of 1/2 lemon
salt and pepper to taste
Peel and chop the shallots. Core and chop the apples. (Peel them as well, if you think your blender wont handle the skins.) Heat the oil or butter in a large skillet and cook the shallots and apples until soft and slightly browned in spots.
Meanwhile, put the squash, chicken stock, coconut milk, and ground anise seed in a large soup pot. Bring to a boil and simmer for about 30 minutes. Add the ginger, lemon zest and lemon juice, and simmer for another few minutes.
Purée the soup until very smooth. No doubt this will take 2 or 3 batches in the blender. Reheat to serve.
Last year at this time I made Leek & Potato Soup.
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