Tuna in for Meatless Monday

Asian Crusted Tuna

Here is a fantastic recipe from Islamorada Fish Company in the Florida Keys. I have had this several times during my visits and enjoyed it each and every time.

Asian Crusted Tuna

Ingredients:

  •  1 tablespoon five-spice powder
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons sake
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • 1/4 cup sesame oil
  • 2 pounds ahi tuna steaks, each about 1 inch thick
  • 1 pound wasabi peas, crushed
  • 2 tablespoons light brown sugar

Directions:

In a large bowl, whisk together five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.

Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press pea mixture into tuna to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, about 5 to 10 minutes.

While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna and serve.

Serves 4.

Wine Pairing: The best wine to pair with this spicy dish is a red Zinfandel or a Tempranillo. If reds are not your preference, sigh,  you can pair this dish with an unoaked Chardonnay or Pinot Grigio but know that the reds will enhance the flavors of this dish best.

See other recipes from Islamorada Fish Company at http://www.ifcstonecrab.com/recipecategory/6/fish-recipes.aspx

Props to Stephen, from Stephen Cooks!, for this great picture!

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Strawberry Delight!

IMG_1480Today is National Pick Strawberries Day, so we decided to celebrate by visiting our local strawberry patch – The Girls Strawberry U-Pick in Delray Beach, FL.  My son loved running up and down the aisles picking the biggest & brightest strawberries he could find.  It was a little slice of country right in the city.  🙂

Whether you enjoy picking your own from the farm or from your local supermarket – grab a handful and try this incredible recipe from Sip. Saute. Savor.

Chocolate-Covered-Grand-Marnier-StrawberriesDark Chocolate Covered Strawberries with Grand Marnier

Ingredients:

  • 1 package very large strawberries (about 10 berries)
  • 8 ounces dark chocolate (I like Ghiradelli Intense Dark)
  • 1 Tablespoon solid shortening or butter
  • 1-2 ounces Grand Marnier (other options are Frangelica, Chambord,Cointreau or Amaretto)
  • Mini dark chocolate chips, chopped nuts, crushed oreos, melted white chocolate (optional)

Directions:

The best way to prepare for this recipe is to make a rectangular piece of Styrofoam and cover with aluminum foil or plastic wrap. If you do not have any Styrofoam handy you can easily place the chocolate covered strawberries on a piece of wax paper to dry.

Wash strawberries, leaving stems and leaves intact, then pat dry. Inject the Grand Marnier into each strawberry being careful not to overfill.

To melt dark chocolate, place chocolate, broken into pieces, into a 4-cup microwave safe measuring cup. Add shortening/butter and place in microwave on high for 30 seconds. Stir and, if not all melted, repeat on high for 30 additional seconds. Make sure you stir well and give the chocolate that is still in pieces time to melt. Do not overheat.

Take strawberries and spear with a toothpick (if using a Styrofoam form) then, one at a time, swirl gently in warm dark chocolate covering about 3/4 of the strawberry.

Optional: Roll immediately in mini dark chocolate chips, crushed oreos or finely chopped nuts. You can also add a drizzle of melted white chocolate once the dark chocolate has cooled.

Place toothpick into Styrofoam and let dry. If just using only wax paper you can hold the strawberry stem and swirl it in the chocolate then set onto the wax paper to dry.

Makes 10 chocolate covered strawberries.

Option: You can add 1 Tablespoon of cream and 1 Tablespoon of Grand Marnier directly into the chocolate for dipping and eliminate the need for injecting into the berry with a syringe.

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