King Creole Tuna Steaks
Hands-on Time: 30m
Total Time: 1hr 00m
- 1 large yellow onion
- 1 large yellow summer squash
- 1 red pepper, seeded
- 1 green pepper, seeded
- 2 ribs celery
- 4 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 2 cups crushed plum tomatoes
- 3 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce
- 2 cups white rice
- 2 pounds fresh tuna, sliced into 1/2-inch-thick steaks
- 1/2 teaspoon freshly ground lack pepper
1. Roughly chop the onion, squash, peppers, and celery. Pulse in a food processor to mince.
2. Heat 3 tablespoons of the oil in a large saucepan over medium-high heat. Add the minced vegetables, 1 teaspoon of the salt, and the cayenne. Cook, stirring frequently, until the vegetables are soft and the liquid has evaporated, about 5 minutes. Add the tomatoes, Worcestershire, and hot sauce. Bring the liquid to a boil, reduce heat, and simmer about 25 minutes, stirring frequently.
3. Meanwhile, prepare the rice according to the package directions.
4. Season both sides of the tuna with the remaining 1/2 teaspoon of salt and the black pepper. Heat the remaining oil in a large skillet and sear the tuna on both sides, working in batches if necessary, until the flesh is just pink in the center, about 6 minutes total. Arrange the tuna over the rice and cover with the Creole vegetable sauce.
If the fish is translucent, it needs to cook longer, but if it is milky white or opaque, it's good to go.
Calcium 87mg; Calories 537; Calories From Fat 19%; Carbohydrate 65g; Cholesterol 68mg; Fat 11g; Fiber 3g; Iron 5mg; Protein 42mg; Sat Fat 2g; Sodium 484mg
Hands-on Time: 20m
Total Time: 45m
- 3 tablespoons olive oil
- 20 cloves garlic, peeled and thinly sliced
- 1/2 cup butter, cut in small pieces
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons freshly grated Parmesan
- several sprigs fresh basil (about 14 leaves)
- 1 pound thin linguine
1. In a large pot, bring 6 quarts of water to a boil.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and sauté until golden brown, about 2 minutes. Reduce heat to low and stir in the butter, lemon juice, salt, pepper, and 3 tablespoons of the Parmesan. Remove from heat. Add all but one sprig of the basil. Cover and let stand.
3. Meanwhile, cook the linguine according to the package directions. Toss the warm linguine with the Marvini sauce. Sprinkle with the remaining Parmesan and garnish with the basil.
Mix pasta and sauce together before serving so all the strands are evenly coated and the flavors marry.
Hands-on Time: 15m
Total Time: 00m
- 1 pound dry navy or soldier beans
- 1/3 cup molasses
- 1/3 cup apple cider vinegar
- 1 teaspoon dry mustard
- 1/2 cup dark brown sugar, firmly packed
- 1/4 teaspoon freshly ground black pepper
- 1 large white onion, quartered
- 1/4 pound salt pork or slab bacon, cut into 1 1/2-inch chunks
1. Place the beans in a large bowl. Add enough water to cover by three inches. Let stand at least 10 hours. Drain and transfer to a large saucepan. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour.
2. Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water.
3. Drain the beans. Place the onion in a 2-quart Dutch oven. Add the beans. Cover with the salt pork or bacon. Cover with the molasses mixture. Heat oven to 300° F. Cover Dutch oven and bake, checking often, until the beans are tender, the meat is falling apart, and the liquid is thick and bubbly, about 6 hours. Add more water (or even a second batch of the molasses mixture) if the beans start to dry out. Serve with buttered bread.
Soaking the beans for a few hours before cooking is not necessary but will cut the cooking time.
Slow-Roasted Roast Beef
- 1 1 3/4-pound rib roast, bone in
- 3 cloves garlic, peeled and slivered
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
1. With a sharp paring knife, cut 12 slits just under the fat of the roast and insert the garlic slices. Season the roast with the salt, pepper, and oregano. Place it, fat-side down, on a roasting rack. Place rack in a roasting pan and fill with water, just skimming the bottom of the roast.
2. Heat grill to medium high. If using a charcoal grill, build a very hot fire. When the coals are white hot, add another layer of charcoal. This will ensure the grill stays hot enough to cook the meat.
3. Place pan directly on grill. Cover grill and allow the roast to cook slowly. Cook about 20 minutes per pound for medium rare or until a meat thermometer reads about 130° F. Halfway through, turn the roast and add more water if needed. Let rest about 10 minutes before carving.
Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower temperature.
Hands-on Time: 30m
Total Time: 1hr 30m
- 1/2 cup (1 stick) unsalted butter, plus more for the pan, at room temperature
- 1/2 cup sugar, plus 1 1/2 tablespoons for the topping
- 1 large egg
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 8 McIntosh apples, peeled, cored, and cut into eighths
- 1 1/2 teaspoons cinnamon
- 1/4 cup apricot jam
- 1 tablespoon lemon juice
1. Heat oven to 350° F.
2. Butter a 10-inch tart pan and set aside.
3. In the large bowl of an electric mixer, cream the butter and sugar at high speed. Lower to medium and add the egg. Combine the flour and baking powder, then gradually add to the butter mixture. Mix until fully incorporated. The dough will be very soft.
4. With floured fingers, push the dough into the tart pan to form an even crust. Arrange the apples in concentric circles, then sprinkle with the cinnamon and the remaining sugar. Bake for 50 minutes or until the crust has browned. Let cool.
5. Meanwhile, in a small saucepan on medium-low heat, combine the apricot jam and lemon juice, mixing them into a thin liquid. Remove from heat and brush gently over the entire kuchen. Serve plain or with vanilla ice cream.
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.
Calcium 36mg; Calories 356; Calories From Fat 35%; Carbohydrate 57g; Cholesterol 65mg; Fat 14g; Fiber 3g; Iron 1mg; Protein 3mg; Sat Fat 9g; Sodium 34mg
Calcium 11mg; Calories 134; Calories From Fat 50%; Carbohydrate 1g; Cholesterol 44mg; Fat 7g; Fiber 0g; Iron 2mg; Protein 15mg; Sat Fat 3g; Sodium 1000mg
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