FoodB

In an effort to update this website with a little more regularity, I asked my wife if she would want to do some updates. Here is the first of her posts.

Years ago my friends dad had gone on a month long fishing trip and invited some of us over to feast on his treasure. He had caught a bunch of yellow fin tuna and the last time I had indulged myself on that was when I had stayed in Hawaii. I will never forget the Parmesan Yellow fin Tuna Steaks he made. Even though I never got the recipe from him I tried the other night to replicate my own. It didn't taste anything like his but I can sure say that mine were good. He cooked his well done, as for mine, well I love it pink in the middle, brought out way more flavor I think.

Parmesan Yellow Fin Tuna Steaks

2 Yellow Fin Tuna Steaks
1 1/2 cup of Parmesan Cheese, shredded
Sea Salt
Pepper
Olive Oil

1. Rinse the Tuna Steaks and pat dry with a paper towel.
2. Season front and back of fish with Sea Salt & pepper.
3. Shred the parmesan cheese and lay out on a plate.
4. Lay the Tuna steak in the shredded parmesan cheese on both sides. You can lightly press the cheese onto the fish and it will stick to it, make sure that it covers with a good layer.
5. Take some olive oil and only put enough in to surface the pan and heat up the pan to medium-high.
6. Place steak on pan and sear for 4-5 minutes per side, or until cheese forms a golden brown crust on each side.

Note: The steak is going to be rare in the middle; you are only searing the outside of the tuna. If you don't like it rare, then go ahead and throw it in the oven for a few minutes. Also when cooking with sea food I usually find that it's a good idea and better to use sea salt instead of regular salt; however you don't have to do this.

Posted by Gordon at 10:44 AM | Permalink

Guess I missed a whole month there. That's what I get for bragging so much about how well I was doing, posting-wise, a few months back.

So what happened? Well we got poor for awhile there. If you read our main site you know all about our adventures finding a job for Jenn. So with that weighing on us, we just really couldn't afford much. But things are better now. Jenn is 2 weeks into a job she can turn into a career and I am having a little less of the stress related ailments that I suffer from.

Now that we are on our way to being back on our feet we have taken the last few budget reduced months as a lesson. Now when we shop for food we will be looking for as many deals as possible and crafting meals around what we are able to score. Also we are both becoming coupon hounds. Even though we have money coming in, we both remember all to well what it was like to be without.

So last night we made up some chicken. The recipe called for grilling the bird and the common thought when we heard that was that we would just end up pan frying it. For reasons I can't explain I decided that I really wanted to grill the dinner. Last night was really windy and all I had was charcoal, but I couldn't be stopped. Here is the recipe that Jenn found:

Grilled Chicken Breast with Ginger and Soy

2 cups soy sauce
1/2 cup extra-virgin olive oil
1/4 cup dark sesame oil
1 lime, juiced
4 inches fresh ginger, chopped
2 garlic cloves, chopped
1/2 cup chopped fresh cilantro leaves
4 boneless, skinless chicken breasts, pounded thin

1. Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
2. Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
3. Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.

Good stuff here. Boy am I glad that I fired up the grill because I don't think it would have been half as good if we hadn't. We also had a bunch of this leftover. We decided to freeze it and we will use it whenever we don't feel like going though the motions of making dinner for the night.

Posted by Gordon at 09:52 AM | Permalink