By mlb, on August 17th, 2008%
Well, hell. It’s hot out again. And here I thought we were going to escape the Summer with sweet, sweet 70′s and sunny weather through the end. Nope. 101 103 degrees Friday and Saturday. Ick. Now’s the time for the chilled pea soup. But Saturday I will try a new gazpacho recipe — that’ll be fun.
Weather aside*, here’s a really tasty dish we had last weekend, way back when it was reasonable out. Originally, it was shrimp and Chinese broccoli in the Gourmet Magazine version, but I sneakily changed that to chicken and green beans. Mahahahahahaha!, says Chef Evil.
Anywhoooo, I found what I am 99% sure is fermented black beans at Uwajimaya. Please, no one tell me this is something else, because they were really good . . . → Read More: Chicken and Green Beans with Fermented Black Beans — It’s a Beanapalooza!
By mlb, on July 26th, 2007%
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 . . . → Read More: Pan Seared Tuna with Ginger-Shitake Cream Sauce — Yes, Cream Sauce!
By mlb, on February 21st, 2007%
Pork Tenderloin en Croute with Creole Mustard Sauce
This makes a really great Sunday night dinner or whenever you have some extra time. It’s pretty easy (although there are a number of steps) and it also looks very impressive, so it would be good for company. I saw this on Emeril Live and although I wanted to turn the channel, I just couldn’t because, hello!, he was was wrapping a pork tenderloin in puff pastry! How can I turn away from that? Exactly, I couldn’t.
Speaking of couldn’t — I could not find Creole mustard so I just used regular Dijon mustard and added some Creole seasoning blend that I had in the cabinet. Seemed to work just fine. If you don’t have Creole seasoning I would mix some onion powder . . . → Read More: Everything is better en Croute
