Like a top-drawer beef steak, I also like my tuna steaks black on the outside and red in the middle.
To accomplish this, my tuna must be at least 3/4-inch thick (preferable 1-inch), with my heat searingly hot and a quick cooking time — about 2 minutes per side.
The following recipe is adapted from chef Tadashi Ono’s new book, The Japanese Grill. Chef Tadashi is the owner of New York’s Matsuri restaurant. So often cookbooks written by famous chefs (think Charlie Trotter) are quite complicated; the beauty in the following recipe lies in its simplicity.
I used more wasabi than the recipe called for; my tuna was 1-inch thick, and I substituted scallions for the chives.
Best freebie dip in town? Zingerman’s samples of bread with truffle-infused olive oil tops my list. This year, however, I’m wary of samples, quite sure I contracted last year’s hideous virus from a different, yet similar, dunk. Fearful of flu-infested double-dippers contaminating the culinary landscape, I chunked down the change to purchase the truffle-infused salt, … Full recipe post »
Greetings and good wishes for 2014! Last Thursday our band of revelers headed to the country for an old-fashioned family Christmas hosted by Shirley and Stuart at their charming farmhouse. The guest of honor was one large turkey sacrificed the day before for the feast, then smoked outdoors on a Big Green Egg (any smoker … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...