Grilled Tuna with Soy-Ginger Glaze & Pickled Cucumbers

I received this recipe from a wedding shower 2 years ago...it's from one of my good friends down here, Jenna Surratt (also an ASU alum and Greensboro-ite!).  I've been intimidated by the recipe because I've never cooked tuna- only really had it raw in sushi or tartare.  But, I decided to give it a shot and it was really tasty! Even Michael liked it!

Marinade:
3/4 cup dry sherry
2 tbsp soy sauce
2 tbsp honey
2 medium garlic cloves, minced
2 tsp fresh lemon juice
1 tsp asian chili sauce (I just used hot sauce)
1 tsp peeled & finely chopped FRESH ginger
2 Ahi Tuna steaks

Pickled cucumbers:
1 cup thin slices cucumbers
1/4 small red onion, sliced
1/4 cup seasoned rice vinegar

vegetable oil
2 tsp sesame oil
cilanto sprigs for garnish

Directions:Combine marinade ingredients in small saucepan. Put steaks in a baking dish and pour 1/4 marinade over them. Let stand at room temp or refrigerate for at least 30 minutes.

Put cucumbers, onion and vinegar in a bowl & refrigerate at least 15 minutes.

Prep med-hot charcoal fire or preheat gas grill to med-high or set grill pan over high heat until smoking. Remove tuna from marinade and pat dry.  Brush with oil. Grill, turning once 3-5 minutes/per side. Don't overcook! 

Meanwhile, heat marinade over med-high until syrupy.  Remove from heat and stir in sesame oil. 

Serve tuna with soy-ginger glaze and top with cucumbers and garnish with cilantro.

ENJOY!
~Lynn

Lemon-Splashed Shrimp Salad

My friend Sara Chidester posted this on her blog and it looked just too good not to try.  It was super quick and easy, and very tasty.  Thanks for the recipe, Sara!

 8 cups water

2/3 cup uncooked rotini
1 1/2 pounds peeled and deveined large shrimp
1 cup halved cherry tomatoes
3/4 cup sliced celery
1/2 cup chopped avocado
1/2 cup chopped seeded poblano pepper
2 tablespoons fresh cilantro
2 tsp. grated lemon rind
3 tablespoons fresh lemon juice
2 tsp. extra-virgin olive oil
3/4 tsp. kosher salt

Bring 8 cups water to a boil in a large saucepan; Add pasta and cook 5 minutes or until almost tender. Add shrimp; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.

(Sara took this from Cooking Light)


~Lynn

Turkey Meatloaf

Turkey Meatloaf

1 tsp oil
4 ounces turkey bacon, chopped
1 small green pepper, chopped
1 garlic clove, minced
3/4 cup rolled oats
1 cup evaporated milk
1 1/2 lbs ground turkey
1 1/4 cup chili sauce or ketchup

Preheat oven to 350.  In a large skillet, heat oil over medium-high heat. Cook bacon, stirring until crisp, about 4 minutes. Add onion and bell petter, season to taste with salt and pepper, amd cook until vegetables are soft, about 3 minutes.  Add garlic and cook 1 minute.  Transfer to a large bowl and add oats and evaporated milk.  Let cool.

Add turkey, salt and pepper, and 2 tbsp chili sauce/ketchup.  Stirl well to combine.  Transfer to a 5x9 in loaf pan and smooth top.  Spread chili sauce/ketchup on top (I skipped this part).  Bake until meatloaf is cooked through, about 1 hr 10 minutes.

Enjoy!

Lynn

~From everyday food, "Emeril's Turkey Meatloaf" September 2010 issue

Apple Butter

I spent an entire day one weekend this summer making apple butter. It is soooooooooo delicious with some good ol' hot biscuits. I used apples from the trees at my folks in Bamberg, SC. I am quite excited that the recipe turned out!!! Last summer, I had much poorer luck. Oh, and turns out it was a good idea for birthday presents this year... (since I made 12 half pints and 5 quarts). Thanks Sarah for the pictures!

Like always, I reviewed and merged several recipes to come up with this one.

4 cups Cooking Apples, cored, peeled, and sliced
1 cup Apple Cider Vinegar
2 cups water
White Sugar
Salt
2 teaspoons Cinnamon
1/2 teaspoon Ground Cumin
1/2 teaspoon Allspice
Juice of 1 Lemon

1. Add apples (coated with lemon juice), vinegar, and water into a large pot. Cover and bring to a simmer. Cook until apples are soft (about 20 minutes).

2. Transfer apple mixture to a food processor, pulse until a smooth consistency obtained. Measure the puree.

3. Add 1/2 cup of sugar for each cup of puree. Add other spices. Mix until sugar is dissolved.

4. In a large, wide, uncovered pot, cook apple mixture of medium low heat, stirring constantly. The apple butter is ready when a spoonful placed on a frozen plate is thick and not runny. This process make take up to 2 hours.

5. You may choose to can the apple butter also... call me about this!


Enjoy~ Rach

Quick and Easy Quesadillas

So I have been craving Quesadillas lately.... Sarah and I had some when she came to visit. Of course, I would recommend eating them with her Guacamole recipe...

8 Flour Tortillas
1 can Black Beans, drained and rinsed
1 medium Onion, sliced
Cheddar Cheese, grated
Salt
Pepper
Cumin
Olive Oil

Heat olive oil over medium heat in skillet. Add onion, salt, pepper, and a dash of cumin. Cook until onions are caramelized. Remove from skillet. Using a cooking brush, coat the bottom of the skillet with olive oil and sprinkle with salt. Place one tortilla in the skillet and rotate around until coated. Add layers of cheese, onion, beans, and another of cheese. Top with an additional tortilla. Again, coat the tortilla with olive oil and salt. Press tortilla until ingredients are evenly distributed. Flip when golden brown.

Of course, I put a layer of sour cream before I add the guacamole.