• Grilled Tuna with Turkish Red Pepper Walnut Pureé

    September 24, 2020 /
    Servings: 4 people
    Calories: 376kcal

    Ingredients

    • 2 red bell peppers halved
    • 1/2 tsp salt
    • 1/4 tsp freshly ground black pepper
    • 1 tsp cumin seeds
    • 1/2 tsp fennel seeds
    • 1/2 tsp coriander seeds
    • 4 pieces yellowfin or ahi tuna (6-8 oz each)
    • 1/4 cup walnuts toasted
    • 3 Tbsp freshly squeezed lemon juice (about 1 to 1 1/2 lemons)
    • 1 clove garlic minced
    • 1 tsp pomegranate molasses
    • pinch crushed red pepper flakes
    • 1/2 cup extra virgin olive oil
    • 2 Tbsp sunflower or safflower oil

    Instructions

    Roast the Bell Peppers

    • Place the bell pepper halves skin side up directly on a grill over a low flame or on a baking sheet under the broiler at about 500°F. Char until they are evenly blackened, turning or rotating the pan as necessary.
    • Place the peppers into plastic ziploc bags, seal, and let steam for about 10 minutes. Remove the smoky skin from the peppers, and seed and chop them.

    Tuna and Red Pepper Sauce

    • Lightly toast 1/2 tsp of the cumin seeds, the fennel seeds and coriander seeds in a dry skillet until fragrant but not smoking, about 2 minutes, shaking occasionally. Grind the toasted spices in a spice grinder. Mix with the salt and pepper.
    • Season the tuna pieces all over with the spice blend. Toast the walnuts in the dry skillet.
    • Combine the bell peppers, walnuts, lemon juice, garlic, pomegranate molasses, remaining 1/2 tsp cumin, and crushed red pepper flakes in a food processor. Pulse on an off for about 1 minute until coarsely ground. With the processor running on low, slowly drizzle in the 1/2 cup of olive oil until emulsified. Season to taste with salt and pepper.
    • Heat the 2 Tbsp of sunflower oil in a large skillet until hot but not smoking. Add the tuna and listen for the sear. If it doesn't sear, it's not hot enough. Cook for about 2 minutes on each side. The tuna should be rare to medium-rare.
    • Plate the tuna with a spoonful of the sauce spread over the top. Serve with extra sauce on the side.

    Nutrition

    Calories: 376kcal | Carbohydrates: 6g | Protein: 2g | Fat: 39g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 296mg | Potassium: 179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1885IU | Vitamin C: 81mg | Calcium: 19mg | Iron: 1mg

  • Cilantro Lime Shrimp

    September 23, 2020 /
    Servings: 4 people
    Calories: 644kcal

    Ingredients

    • 1/2 cup olive oil
    • 3 cloves garlic minced
    • 1/2 tsp fresh thyme minced
    • 1/4 cup fresh cilantro finely chopped
    • 1 jalapeño seeded and minced
    • 1 tsp paprika
    • 1 tsp coarse salt
    • 1 tsp ground cumin
    • 1 tsp Worcestershire sauce
    • 1/2 tsp cayenne pepper
    • 1/2 tsp crushed red pepper
    • Juice of 2 limes
    • 2 lbs medium shrimp peeled and deveined
    • 1 cup rice

    Instructions

    • Whisk together all of the ingredients except the shrimp and rice in a medium bowl.
    • Add the shrimp to the marinade mixture, and marinate in the fridge for at least 30 minutes and up to 1 hour.
    • While the shrimp is marinating, cook the rice according to package instructions. Different types of rice will have different cooking times, so plan accordingly so that the rice and shrimp are done at the same time.
    • Remove the shrimp from the fridge and let sit at room temperature for a couple minutes. Meanwhile heat a dry skillet over medium-high heat. Add the shrimp and the marinade to the skillet and cook until the shrimp are bright pink, about 5 minutes.
    • Serve the shrimp over the rice and top with the remaining sauce from the pan.

    Nutrition

    Calories: 644kcal | Carbohydrates: 39g | Protein: 50g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 572mg | Sodium: 2367mg | Potassium: 265mg | Fiber: 1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 16mg | Calcium: 351mg | Iron: 6mg

  • Mediterranean Roasted Chilean Seabass

    September 23, 2020 /
    Servings: 6 people
    Calories: 413kcal

    Ingredients

    • 1 tsp fennel seeds
    • 1 tsp coriander seeds
    • 1/2 cup extra virgin olive oil
    • 1/4 cup unsalted butter melted
    • 1/2 tsp freshly ground black pepper
    • 1/2 tsp crushed red pepper flakes
    • 2 cloves garlic minced
    • 2 tsp fresh thyme finely chopped
    • 1 tsp lemon zest
    • 1 tsp orange zest
    • 1 bay leaf
    • 1 tsp salt
    • 1 1/2 lbs wild Chilean seabass

    Instructions

    • Toast the fennel and coriander seeds in a dry skillet until fragrant but not smoking, about 3 minutes. Grind in a spice or coffee grinder.
    • Combine all ingredients except the fish in a large bowl and mix thoroughly. Place the fish in a large glass baking dish and pour in the marinade, turning to coat completely. Allow the fish to marinate at room temperature for at least 30 minutes or in the refrigerator for up to 4 hours.
    • Preheat the oven to 425°F (on the convection setting if possible). Roast the fish in the oven for about 20 minutes, until just cooked through. The flesh should be white and flaky. Meanwhile, cook the rice if serving with basmati.
    • Remove the fish from the oven and strain and reserve any juices left in the dish. Pour the thickened juices back over the roasted fish. Serve with the steamed basmati rice and vegetable of your choice.

    Nutrition

    Calories: 413kcal | Carbohydrates: 1g | Protein: 13g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 448mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

  • Salmon in Honey Cilantro Ginger Glaze with Chinese Five Spice

    September 23, 2020 /
    Servings: 4 people
    Calories: 761kcal

    Ingredients

    • 1 cup honey
    • 1/4 cup tamari soy sauce
    • 1/4 cup Worcestershire sauce
    • 1/3 cup fresh ginger minced
    • 1/4 cup garlic minced
    • 1/4 cup shallots minced
    • 1 bunch cilantro finely chopped
    • 1 tsp salt
    • 1/4 lb unsalted butter
    • 1 1/2 lbs wild salmon
    • 2 tsp Chinese five spice
    • applewood chips for smoking

    Instructions

    • Combine all the ingredients except the salmon, Chinese five spice, and applewood chips in small sauce pan. Simmer over medium-high heat for 5-7 minutes. Stir several times to mix well. Cool completely.
    • Place the salmon in a large flat glass ceramic casserole dish. Cover with the marinade, turning to coat completely, and refrigerate for at least 30 minutes or up to 4 hours.
    • If you're roasting the salmon, preheat the oven to 400°F. Remove the salmon from the fridge and let it sit at room temperature for about 5 minutes. Sprinkle with the Chinese five spice. Cook in the oven for about 15-20 minutes.
    • If you're smoking the salmon, remove the salmon from the marinade and season with the Chinese five spice. Using a stove-top smoker and the applewood chips, smoke the salmon on high on the stove top or on the grill for 8 minutes.
    • Serve with purple forbidden rice or bamboo rice to soak up the extra marinade. Garnish with coarsely chopped cilantro and include extra sauce for the table.

    Nutrition

    Calories: 761kcal | Carbohydrates: 82g | Protein: 37g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 155mg | Sodium: 1647mg | Potassium: 1202mg | Fiber: 1g | Sugar: 73g | Vitamin A: 925IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 4mg

  • Hot and Sour Thai Shrimp Soup with Noodles

    July 22, 2020 /
    Servings: 4 people
    Calories: 765kcal

    Ingredients

    • 1 1/4 lbs medium shrimp in shells peeled (shells reserved) and deveined
    • 2 tsp salt
    • 1/2 tsp sesame oil
    • 3 stalks lemongrass ends trimmed and tough outer leaves removed
    • 3 quarts chicken stock or low-sodium chicken broth (96 oz)
    • 1 1 1/2 inch piece fresh galangal or ginger peeled and thinly sliced
    • 9 cloves garlic smashed
    • 1 cup shallots (about 4 large)
    • 3-4 green Thai chiles or 2 serrano peppers sliced
    • 1/3 cup Asian fish sauce
    • 1 lb half-inch wide flat rice noodles
    • 1/2 lb spinach coarse stems removed
    • 1/3 cup fresh cilantro coarsely chopped
    • 1/3 cup fresh basil (preferably Thai basil) coarsely chopped
    • 1/2 cup fresh lemon juice
    • Sriracha hot chile sauce to taste

    Instructions

    • Peel and devein the shrimp, reserving the shells. Toss the shrimp with 1/2 tsp of salt and the sesame oil in a bowl. Refrigerate, covered, until ready to use. Slice the lemongrass stalks into 2 inch piece and lightly smash with the blade of a knife: this help to release the flavor more when they go in the soup.
    • Combine the stock, lemongrass, galangal or ginger, and garlic in a 4-quart heavy bottomed saucepan and bring to a boil. Reduce the heat and simmer gently, uncovered, for 35 minutes.
    • Add the reserved shrimp shells to the broth and simmer, uncovered, for 15 to 20 minutes, skimming off the froth as necessary. Place a large bowl beneath a fine-mesh sieve in the sink, and pour the broth through the strainer into the bowl. Discard the solids.
    • Return the broth to the pan, add the shallots and chiles, and bring to a boil. Reduce the heat to medium-low and simmer gently, uncovered, for 15 minutes.
    • Meanwhile, cook the noodles in a large pot of boiling unsalted water until tender, about 6 to 8 minutes. While the noodles cook, roughly stack the spinach leaves and slice crosswise into 1/2 inch wide strips. Drain well the noodles and divide them among four large bowls. Top with a handful of the spinach.
    • Add the fish sauce and remaining 1 1/2 tsp salt to the soup and simmer for 5 more minutes. Add the shrimp, cilantro, basil, and lemon juice to the soup and let stand for about 5 minutes to just cook the shrimp. Turn off the heat. The shrimp with continue to cook in the hot broth as you serve the soup.
    • Ladle the soup into the prepared bowls over the noodles. Serve with Sriracha hot chile sauced if desired for an extra kick.

    Nutrition

    Calories: 765kcal | Carbohydrates: 123g | Protein: 52g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 357mg | Sodium: 4256mg | Potassium: 1467mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5539IU | Vitamin C: 47mg | Calcium: 364mg | Iron: 9mg

  • Shrimp and Grits

    June 27, 2020 /
    Servings: 6 people
    Calories: 683kcal

    Ingredients

    • 1/4 cup leeks, white parts thinly sliced
    • 4 Tbsp flour
    • 4 Tbsp canola oil
    • 1 Tbsp olive oil
    • 6 cloves garlic sliced
    • 2 cups coarse ground cornmeal
    • 8 cups water
    • 1 cob corn kernels sliced off
    • 1 cup Asiago cheese freshly grated
    • 1 1/2 cups Parmesan Reggiano freshly grated
    • 1/2 cup green onions chopped
    • 4 Tbsp unsalted butter
    • 1/4 tsp red pepper flakes
    • 1 1/2 lbs medium shrimp peeled, deveined, and patted dry
    • coarse salt and black pepper freshly ground
    • pinch cayenne pepper
    • 1 tsp fresh lime juice

    Instructions

    • Slice the leeks as thinly as possible. Toss them with a splash of water and the flour to coat them evenly. Heat the canola oil over medium heat in a medium skillet. Add the leeks. Let sit until lightly browned, stirring occasionally, then flip the leeks so that they brown evenly all over. When golden-brown, let drain on a paper-towel lined plate.
    • Add the olive oil to the same skillet with the canola oil. Sauté the garlic until soft and slightly browned – watch them so they don't burn. Turn off the heat and set aside.
    • Preheat a large saucepan over medium-high heat for 2 minutes. Add the cornmeal and whisk in the water. Add the fresh cut corn kernels. Continue whisking, on and off as needed, until the grits are just cooked, about 20 to 25 minutes. Stir regularly, as the grits will start to pop and spatter from the accumulated gases if they are not released.
    • Meanwhile, 5 to 10 minutes before the grits are finished, reheat the skillet with the garlic over medium-high heat. Place the shrimp in the skillet in batches and cook until just pink on all sides, about 5 minutes.
    • When the grits are almost done, add the cheeses, green onions, butter, and red pepper flakes. Cook 1 minute more, stirring constantly. Add salt to taste. Remove from heat. If the grits are too thick, add 2 Tbsp of heavy cream or hot water to loosen the texture.
    • Transfer the shrimp to a bowl. Add the salt, cayenne pepper, and lime juice and toss to coat. Serve over the grits. Garnish with the fried leeks.

    Nutrition

    Calories: 683kcal | Carbohydrates: 46g | Protein: 44g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 334mg | Sodium: 1572mg | Potassium: 341mg | Fiber: 5g | Sugar: 2g | Vitamin A: 728IU | Vitamin C: 8mg | Calcium: 686mg | Iron: 5mg