Ahi Tuna Tartare with Avocado and Tortilla Chips

August 22nd, 2014 § 0 comments § permalink

yellow tuna steak

Serves 2 -4

1 teaspoon super finely, chopped ginger
2 garlic cloves, chopped superfine
1 teaspoon orange zest, plus juice of one orange
1 teaspoon lime zest, plus juice of one lime
¼ cup yuzu rice vinegar
¼ cup tamari sauce
1 tablespoon sriracha sauce
2 tablespoons sesame oil
½ medium red onion, chopped superfine
1 red bell pepper, chopped superfine
1-2 Serrano chili peppers, deseeded and chopped superfine.
3 tablespoons fresh cilantro leaves, chopped
2 firm but ripe avocadoes
1 tablespoon black sesame seeds
¾ – 1 pound Aji tuna ( sushi grade)
Radish sprouts (garnish)
Tortilla Chips

In a medium, shallow bowl whisk together the ginger, garlic, citrus zest and juice, vinegar, tamari, sriracha and sesame oil. Add the chopped red onion, red bell pepper, chili pepper and cilantro and mix well. Refrigerate about 30 minutes. Right before serving, chop the tuna into small diced cubes ( tiny – 1/8 inch). Combine it with the marinade mix , stir well and refrigerate 5-10 minutes. In the mean time chop the avocado into small diced cubes as well. To serve place few spoonful’s onto a small plate and a few avocado pieces, garnish with a few radish spouts and place some tortilla chips around the tartare.

Roasted Carrot & Parsnip, Beef & Sundried Tomato Tacos with Red Chili Parsley Chimichurri

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

1 pound skirt steak
2 medium carrots, cut into thin 2 inch strips
2 medium parsnips, cut into thin two inch strips
½ medium white onion, halved and sliced
½ cup sundried tomatoes, chopped fine (good quality ones)
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon black pepper, cracked
1 teaspoon cumin
1 teaspoon cumin seeds
¼ cup fresh parsley leaves, chopped fine
Avocado oil or canola oil
Whole what tortillas
Red Chili Parsley Chimichurri (recipe follows)

Directions

Preheat oven to 375° F.

Season the skirt steak with a little salt, pepper, and cumin and set aside. In a medium bowl toss together the carrots, parsnips, onions, sundried tomatoes and spices with the oil until the items are mixed and coated with the oil. Lay the vegetable mixture across a baking sheet and place. Bake for about 20 minutes until the vegetables are just about tender. Place the skirt steak across the top of the vegetables and bake for another 8 minutes, 4 minutes per side or until desired cook stage. Take out of the oven, let the meat rest for a few minutes and then slice it up in thin slices. Heat up the whole wheat tortillas on a gas grill. Place some meat and some vegetables on the tortilla and drizzle on some Chimichurri over the top!

Red Chili Parsley Chimichurri

Makes 1 ½ cups

Ingredients

1 cup fresh parsley leaves, chopped
½ cup fresh oregano leaves, chopped
4 cloves garlic, chopped fine
1 medium red shallot, chopped fine
Juice and zest of 1 lemon
1 fresh red chili, chopped fine, seeds and all
½ cup avocado oil or olive oil
¼ cup red wine vinegar (good quality)
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon cracked black pepper

Directions

Mix together all ingredients and let stand for at least two hours before serving.

Roasted Cauliflower & Spinach Whole Wheat Tacos with Tomatillo Sauce

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 tablespoons olive oil
1 tablespoon cumin
2 teaspoons cumin seeds
1 teaspoon salt
1 tablespoon lime juice
1 teaspoon lime zest
2 cups cauliflower florets (bite size)
1 medium red onion, halved and sliced
2 cups baby spinach
Whole wheat tortillas
Sharp cheddar cheese (I use a local raw jalapeno)
Lime Wedges or tomatillo sauce ( I used my frozen tomatillos from the summer, which I freeze whole in zip lock bags)

Directions

Preheat oven to 375° F.

Whisk together the oil, spices, salt, lime juice and zest and mix together with cauliflower florets. Place on a baking sheet and bake until tender and slightly browned about 35 minutes. In a sauté pan heat a little olive oil and sauté red onions for a few minutes, add the roasted cauliflower and baby spinach and sauté until the spinach is wilted but not overly cooked. Heat the tortillas up on a gas stove (preferably) or in the oven. Place a few spoonfuls of the cauliflower mixture in each tortilla and top with grated cheese. Squeeze a little lime juice on it along with tomatillo sauce and serve!

Winter Greens & Ham Tortilla Española

January 13th, 2012 § 0 comments § permalink

Serves 10

Ingredients

¼ cup plus 2 tablespoons extra-virgin olive oil
1¼ pounds red bliss potatoes, peeled and sliced 18 inch thick
6 ounces Serrano ham sliced and cut into 2 inch strips
1 yellow onion, halved and thinly sliced
1 cup winter greens of choice, chopped
Kosher salt and freshly ground pepper
1 teaspoon smoked paprika
8 large eggs

Directions

Preheat the broiler. Heat ¼ cup of the olive oil in a large cast-iron skillet. Add the potato, onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned; about 15 minutes. In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the bowl, being sure not to leave any in the skillet, and add the ham and the greens. Return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the egg mixture, spreading it out in an even layer. Cover and cook over low heat until the tortilla is set on the bottom and the edges; about 10 minutes. Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set; about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.

Tortilla Espanola

March 29th, 2011 § 0 comments § permalink

Serves 10

Ingredients

¼ cup plus 2 tablespoons extra-virgin olive oil
1 ¼ pounds red bliss potatoes, peeled and sliced 1/8 inch thick
1 yellow onion, halved and thinly sliced
Kosher salt and freshly ground pepper
8 large eggs

Directions

Preheat the broiler. Heat ¼ cup of the olive oil in a large cast-iron skillet. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.

In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the bowl, being sure not to leave any in the skillet.

Return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the egg mixture, spreading it out in an even layer. Cover and cook over low heat until the tortilla is set on the bottom and the edges, about 10 minutes. Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.

Tortilla Española

November 3rd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

1 lb potatoes (doesn’t matter what variety), sliced in ¼-inch thick slices and in half
¼ cup olive oil
1 medium yellow onion, chopped
4-5 cloves garlic, sliced thin
¼ cup fresh flat leaf parsley, chopped fine
6 eggs
Salt and pepper

PREPARATION

Place the potato slices in a large sauce pan filled with cold salted water and bring to a boil, boil for 5 to 7 minutes until par boiled, still firm, drain and set potatoes aside.
In a medium non stick sauté pan with high sides, heat the olive oil on medium heat, and add the onions and garlic and cook for about 5 minutes or until the onions are slightly caramelized, add the potatoes and parsley and cook pressing against the pan for another 5 to 6 minutes. In the meantime, whisk the eggs with some salt and pepper about 1 teaspoon of each until creamy and mixed well, add the egg mixture over the potatoes and turn burner to love, cook for about 10 to 15 minutes until the eggs are set, be careful not to stir or mix, gently move the pan but do not mix. When the eggs are done, it should slide out of the non-stick pan. Let come to room temperature and serve room temperature or cold.

Tortilla Española

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