A Few of my Favorite Things
Wasabi Grilled Tuna with Couscous
Another great seafood recipe from Fresh Fish by Jennifer Trainer Thompson! The wasabi sauce was so good that I spooned over the tuna. The couscous was a great side dish on a hot summer day.
Wasabi Grilled Tuna with Couscous
Ingredients
- 4 (6 to 8 ounces) excellent-quality tuna steaks, 1 inch thick
- 1 tablespoon extra-virgin olive oil
- salt and freshly ground pepper
Wasabi Sauce
- 1/4 cup soy sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 1 1/2 teaspoons wasabi powder
Couscous
- 1 cup whole-wheat Israeli couscous
- 1 1/4 cup vegetable stock or water
- 1 cup cherry tomatoes, halved
- 1 scallion finely chopped
- 1 tablespoon small capers
- 3 tablespoons chopped basil leaves
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 1/2 tablespoons lemon juice
- salt and freshly ground pepper
Directions
- To prepare the couscous: Toast half the couscous in a dry skillet over medium heat. Bring the stock to a boil in a medium pot, stir in the couscous, cover and simmer over low heat until the stock is absorbed and the couscous is tender, about 10 minutes. Remove from heat, fluff with a fork and set aside.
- Put the tomatoes, scallions, capers, and basil in a serving bowl. Stir in the couscous. Whisk the garlic, olive oil, lemon juice, salt and pepper to taste in a small bowl and pour over the couscous. Toss to combine.
- To prepare the sauce: Whisk the soy sauce, rice wine vinegar, honey, sesame oil, and the wasabi powder in a small bowl. Taste, and add more wasabi if desired.
- Lightly rub the tuna steaks with oil and season with salt and pepper. Grill the tuna on a very hot grill 1 to 2 minutes per side depending on preference. Should be pink or red in center.
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Clams with Chorizo and Kale
This recipe was adapted from Fresh Fish by Jennifer Trainer Thompson. I substituted the Chourico (a smoked Portuguese sausage) for chorizo, a spicier sausage, that I happened to already have in my fridge.
Clams with Chorizo and Kale
Ingredients
- 1 tablespoon grapeseed oil
- 1/2 small onion finely diced
- 1/2 teaspoon minced garlic
- 3/4 cup diced chorizo
- 4 cups coarsely chopped kale, stems removed, lightly packed
- 1 cup clam broth
- 20 clams
Directions
- Heat the oil in a large pot over medium heat. Add the onion, garlic, chorizo, and kale. Toss to coat with the oil, and cook for 5 minutes.
- Add the clam broth and cook for 20 to 25 minutes, or until the kale is tender. Add the clams and cover. Cook until the clams open for about 5 to 8 minutes. Discard any that did not open Spoon over bowls and serve with crusty bread.
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Walk Into My Dream Closet
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Pineapple Chicken Tenders
Sensational Sirloin Kabobs
Summer Elegance
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Orzo with Roasted Vegetables
Great salad for a Fourth of July barbecue!
This is one of my favorite Ina Garten, the Barefoot Contessa’s recipe. It can be served cold or at room temperature so it is a great salad for those backyard cookouts. The recipe is available here
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Lemon Mojo
A very light and refreshing potato salad. The recipe can be easily doubled for summer barbecues. Six lemons seems like an awful lot but it requires that you peel and remove the white pith and then separate it from the membrane. Adapted from Rustic Spanish from Paul Richardson.
Lemon Mojo
Ingredients
- fine sea salt and freshly ground pepper
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 6 lemons, plus thin slices for garnish
- 2 green onions, white and pale green parts only, finely chopped
- 2 cloves garlic, minced
- 4 sprigs flat leaf parsley, minced
- 3 hard-boiled eggs, peeled
- up to 1/2 cup extra virgin olive oil
Directions
- In a saucepan, bring 2 inches of salted water to a boil. Add the potatoes, reduce the heat to medium-high, and cook the till tender 6 to 8 minutes. Drain and rinse in cold water until cool and set aside.
- Peel the lemons, remove the yellow skin and white pith. Slice along each segment to free it from the surrounding membrane. Coarsely chop the lemon flesh and put into salad bowl. Add the potatoes, bell pepper, green onions, garlic, and parsley.
- Cut the eggs in half length-wise. Gently pop out the yolks and put them in a mortar and pestle. Add the olive oil and pound to create a thick sauce. Season generously with salt and pepper.
- Finely chop the egg whites and add to the salad bowl. Pour the sauce over and using wooden servers, toss carefully. Garnish with thinly sliced lemons.
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Romantic Ruffles
