An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Friday, February 27, 2009

Seared Tuna with Avocado and Cilantro-Orange Broccoli Slaw

The tuna recipe is from Tyler Florence, one of my faves. The slaw is loosely adapted from a number of recipes I looked at.

Seared Tuna with Avocado and Cilantro Sauce
1 piece of sushi grade tuna (large enough for 2 people)
Leaves from about 1/2 bunch cilantro, chopped
1 jalapeno, sliced
2 cloves of garlic, minced
2 tsp. freshly grated ginger
1/3 c. soy sauce
Juice of two limes
3 tbsp. olive oil
Salt and pepper
1 avocado, pitted, peeled and sliced

Whisk together cilantro, jalapeno, garlic, ginger, soy sauce, lime juice and 1 tbsp. olive oil. Set aside.

Generously season the fish with salt and pepper.

Heat remaining oil in a skillet over medium high heat. Place the tuna in the hot oil and sear for 1-2 minutes on each side. Pour half of the cilantro sauce over the fish.

Fan half of the avocado slices on each of two plates. Slice fish and lay slices on top of the avocado. Pour the remaining sauce over the top.

Cilantro-Orange Broccoli Slaw
1 package broccoli slaw mix
1/2 red onion, thinly sliced
1 orange, peeled, segmented and cut into bite sized chunks
4 tbsp. cilantro leaves, chopped
2 tbsp. rice vinegar
2 tsp. sesame oil.

Toss ingredients together and serve.

Wednesday, February 18, 2009

A Foodie Rant

Where the HELL is summer?

Seriously, how much longer is the cold and monotony going to go on? I miss grilling every night on our deck, orzo and fruit salads, bottles of rose wine and margaritas on weeknights and loooooooong Friday cocktail hours on the deck. I miss nightly tennis followed by burgers, brined chicken breasts or citrusy fish. I miss walking to DQ and eating blizzards on the patio. I miss alfresco dining - everywhere. I even miss the smell of the citronella candles. I cannot wait.

End rant.

London Broil

Momma Foodie used to make this quite often growing up. It's a great way to make a cheaper cut of beef tender, juicy and taste like a special dinner. It is also great for a weeknight dinner because you whisk together a few simple ingredients, marinate overnight, and when you get home from work it cooks so quickly. I served this with asparagus and a green salad. It's also good with couscous or a rice pilaf.

1 top round steak
1/3-1/2 c. soy sauce (I use the reduced sodium)
4 cloves of garlic, minced
1 tbsp. ginger paste or fresh grated ginger

Whisk together the soy sauce, garlic and ginger. Pour the mixture into a gallon size zip-top bag.

Season the steak with lots of fresh ground pepper (NO SALT). Add to the bag, zip it up and place in the fridge overnight (or for at least 6 hours).

Remove the steak from the bag and discard the marinade. Preheat the grill or broiler and cook the steak 3-4 minutes on each side, or to your desired done-ness.

Monday, February 16, 2009

Cornmeal Crusted Catfish

Let me preface this by saying that I despise catfish. I never know what to do with it, and I don't much care for the texture. I *thought* I was buying tilapia at CostCo, but I didn't read, just grabbed and we ended up with yucky catfish.

I figured Emeril would be a good authority for what to do with the fish. I read and combined a few of his recipes and came up with this. I think next time (if there is a next time that I mistakenly buy catfish) I will try searing and baking rather than pan-frying.

Cornmeal Crusted Catfish
2 catfish or other fish fillets
Cayenne pepper
Black pepper
Garlic powder
Sea salt
Juice of one lemon
2 cloves of garlic, minced
2 tbsp. chopped fresh parsley
3/4 c. cornmeal
1/4 c. flour

Sprinkle the fish fillets on both sides with the cayenne, black pepper, garlic powder, paprika and sea salt. Place the fillets in a baking dish.

Add the lemon juice, garlic and parsley to the dish. Turn the fish several times to coat well. Set aside for 10 minutes to marinate.

Mix cornmeal and flour together on a plate. Dredge the fish in the cornmeal mixture, pressing it so it adheres to the fish.

Heat enough oil in a skillet to cover the bottom. Fry the fish for 3-4 minutes per side, turning once.

I served this with Zatarain's red beans and rice mix (I use the low sodium doctored with half an onion, chopped and a good amount of Tabasco) and a green salad with red wine vinaigrette.

Menu for the Week

We have a hectic week, and both of us are trying to get to the gym every night (I'm going to do the Chicago Triathalon this summer...gotta get crackin'). Thus, it will be healthy and simple stuff for us all week!

Tuesday: London broil, asparagus and salad
Wednesday: ground chicken sloppy joes and fruit salad
Thursday: Hungry Girl spicy chicken sandwiches
Friday: sushi night
Saturday: dinner at my dear friend Charissa's delightfully trashtastic pre-wedding party called a "stag" in Dwight, Illinois. I'm scurred.