Skip to main content

ELECTION NIGHT SUPPER ~ TUNA STEAKS with WASABI BUTTER / ASIAN COLESLAW / ROASTED BRUSSELS SPROUTS

~ELECTION NIGHT SUPPER ~
- adapted from Nantucket Open~House Cookbook
(recipe featured in Diary of a Ho-Hum Housewife)
TUNA STEAKS with WASABI BUTTER
_
1/4 cup Hot chili sesame oil (House of Tsang)
1/4 cup vegetable oil
1/4 cup Seasoned rice vinegar (Nakano - red pepper)
1 Tbsp. brown sugar
1/4 cup soy sauce
2 Tbsp. chopped fresh ginger
3 cloves minced garlic
3 - 3 1/2 pounds (about 1 1/2 inch thick) ahi tuna steaks
WASABI BUTTER
1/2 cup unsalted butter
1 1/2 tsp. green wasabi paste (or more if you like it hot)
3 Tbsp. chopped fresh coriander
Whisk sesame oil, vegetable oil, vinegar, brown sugar and soy together.
Stir in ginger and garlic. Pour over tuna steaks. Cover and marinate in refrigerator at least 4 hours, turning occasionally. Bring to room temperature before grilling.
Meanwhile, prepare wasabi butter. Beat butter and wasabi paste together. Blend in coriander.
Grill steaks over hot coals about 7 minutes total for rare, flipping once.
Reduce marinade over high heat and serve sauce over sliced tuna topped with wasabi butter and a side of Asian Coleslaw or Roasted Brussels Sprouts.
--------------------------
ASIAN COLESLAW
_
3 cups thinly sliced green cabbage
3 cups thinly sliced red cabbage
3 cups thinly sliced napa cabbage
1 julienned sliced red pepper
1 julienned sliced orange pepper
1 julienned sliced yellow pepper
6 diagonally sliced green onions
1/2 cup chopped fresh cilantro
Combine in large bowl and top with dressing just before serving.
_
DRESSING
6 Tbsp. seasoned rice vinegar
6 Tbsp. vegetable oil
6 Tbsp. crunchy peanut butter
3 Tbsp. soy sauce
3 Tbsp. brown sugar
2 Tbsp. minced fresh ginger root
1 Tbsp. minced garlic
------------------------------------------
ROASTED BRUSSELS SPROUTS
_
1 pound halved Brussels sprouts
2 Tbsp. olive oil
1 tsp. kosher salt
1 tsp. freshly ground pepper
2 Tbsp. additional olive oil
Sprinkle of sea salt
Preheat oven to 450 degrees. Combine olive oil, salt and pepper and toss evenly over brussel sprouts to coat. Single layer brussel sprouts in baking sheet. Bake until turning brown, about 30 minutes.
Remove from oven and drizzle with additional olive oil.
Sprinkle with sea salt.
____
~ Enjoy sipping a fine Michigan wine - keep the economy humming!
For example try CHATEAU GRAND TRAVERSE (RESERVE) MERLOT
- Old Mission Peninsula (2000)
...allowed to mature and soften undisturbed for 24 months in small oak barrells. "The resulting wine has an intensly deep red color, a rich bouquet of cherry, dried plums, anise, cedar and vanilla with rich tannins and lingering fruity finish."
Labels:

Comments

Post a Comment

Popular posts from this blog

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.”  ―  Gregory F. Lenz November  Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~  Delightful autumn dinner slightly adapted from pinch of yum .  1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3  minced cloves garlic 2  tsp. white balsamic vinegar 1  cup minced fresh parsley 2  Tbsp. chopped fresh sage or 2 tsp. dried 1  cup grated Gruyere cheese 1/2 - 3/4  cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...
Post a Comment
Read more

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...
38 comments
Read more

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...
35 comments
Read more