Hey Food Network — I’d totally watch this show.
Oh! I know — Anthony Bourdain, Christopher Walken and for some reason I want to throw Christopher Kimball into the mix. Now, that would be an awesome cooking show. Three’s Company…for Dinner.
Im Cooked is a really cool idea. I need to spend some time watching more of the clips there. Hello, sweet-sweet-week-off-between-jobs. I have plans . . . → Read More: Why oh why oh why couldn’t Christopher Walken have been the Next Food Network Star?
A while ago (okay, like 1999), I remembered seeing a recipe in Sunset magazine for lavender-blueberry margaritas. I recently spent some time searching for it, found it, and then was like, huh. Coconut milk? In margaritas? Besides adding fat and making it kind of like a marga-colada, I wasn’t quite sure what the coconut milk did for the drink. So, anyway, I futzed around with the recipe a bit and came up with this one. jwa and I both thought they were really good. Plus, if you make extra lavender syrup, I’m sure there are many other lavender cocktails that you could make with it.
1/4 cup water
2 tbsp sugar
1 tbsp dried lavender
1/2 cup tequila
1/3 cup triple sec
1/2 cup frozen blueberries
sugar for rimming glasses
sprigs of fresh lavender
Add the water, dried lavender and sugar to a small pan. Heat and bring to a boil until the sugar dissolves. Turn off the heat and let the lavender steep about 10 minutes, then strain, discarding the lavender and keeping the lavender flavored syrup.
In a blender, add the lavender syrup, tequila, triple sec, lime juice, frozen blueberries and ice. Blend. *whir* *whir* *whir* Taste to make sure the lime juice/tequila/triple sec . . . → Read More: Lavender-Blueberry Margaritas + Super Cute Cocktail Napkins
I’m typically a pretty simple girl when it comes to tuna — a grill pan, some oil, salt & pepper and some soy sauce for dippin’ and I’m done. Okay, maybe a few more things but you know what I mean.
However, the other day, I had some cream left over from the basil ice cream, so I decided to go all out and make this cream sauce for our tuna. Damn! It was good.
Pan Seared Tuna with Ginger-Shitake Cream Sauce
Adapted from Bon Appétit magazine
2 6-ounce ahi tuna steaks, each about 1 inch thick
2 tbsp peanut oil
1 tbsp butter
4 thinly sliced green onions
1/4 cup chopped cilantro
1 tbsp finely chopped, peeled fresh ginger
2 garlic cloves, chopped
4 ounces fresh shiitake mushrooms, stemmed, caps sliced
3 tbsp low sodium soy sauce
1 cup whipping cream
2 tbsp fresh lime juice
Garnishes: Lime wedges & fresh cilantro sprigs
Sprinkle one side of tuna steaks with pepper and a little salt. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Sprinkle side facing up with a little salt and pepper.
Turn tuna over and continue cooking . . . → Read More: Pan Seared Tuna with Ginger-Shitake Cream Sauce — Yes, Cream Sauce!
We made these a while ago and they were quite good. They’ll be a little messy if you eat them right away. Have a something to wipe your fingers on near by. Or, depending upon the company you keep, be prepared to lick you(r)* fingers.
If you stash (hee! — three people will get that) them in the fridge for an hour or two after they cool, the residual butter will solidify and they will be less messy.
Curried Macadamia Nuts
Adapted from a recipe found on Food Network
2 tbsp unsalted butter
4 tsp curry powder
1 tsp kosher salt
1 tsp brown sugar
1/4 tsp cayenne
2 cups roasted, lightly salted macadamia nuts (Trader’s Joe’s brand is good for nuts, for they are lightly salted. If you use another brand, you may want to consider unsalted and add a pinch more salt to the curry butter)
Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, brown sugar, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds.
Toss the nuts with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the . . . → Read More: Sometimes You Feel Like a…(Curried Macadamia) Nut
Well, one of the best, anyway. We were going to grill this outside but it was all cold and rainy so we opted for the grill pan. The marinade gives it such a good flavor. And I think one of my favorite elements of it was the accumulated juices after letting the pork rest — so excellent poured back over the sliced tenderloin.
Grilled Pork Tenderloin with Molasses and Mustard
From Bon Appétit magazine
1/4 cup mild-flavored (light) molasses
3 tbsp apple cider vinegar, divided
2 tbsp Dijon mustard
2 tbsp coarse-grained mustard
1 3/4-pound pork tenderloin
Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145 degrees F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 – 10 minutes.
As mentioned in the intro, you can also very easily do this indoors on a grill pan. Just preheat the oven to 375 degrees, while you sear the pork on all sides, stovetop, . . . → Read More: The Best Pork Tenderloin Ever