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Submit Your Own! Tangy Tuna By David Howell Put a light coat of low fat mayo on tuna steaks, and then coat with parmesan cheese and italian seasoning. Set aside. Dump the juice from a jar of sliced artichoke into a pan. Add sliced green peppers. After the peppers start to soften, add sliced onions. After onions start to soften, add artichoke slices and sliced mushrooms. After this is done, remove from pan and place in bowl. Cover to keep hot. Turn up heat in pan. Sear tuna steaks on each side. Cut into small chunks. Cook to preference but don't overcook tuna. Add the artichoke-pepper-onion-mushroom combo to the tuna and serve. Sunday Steak By David Howell We don't eat red meat often, but when we do, this is a family favorite. This will work with any "steak," but I buy a large beef tenderloin (about 6 or 7 lbs). Then slice off the number of steaks needed and freeze the remainder for later. (Usually, the price for the large tenderloin per pound is much lower than buying individual steaks.) Marinate: 1/4 cup fresh rosemary, 1tb oregano, 1tb salt, 1tb crushed red pepper, 2tb black pepper, 1tb onion salt, 1tb garlic salt, 1/2 cup Worchester, 1/2 cup red wine or sherry, 2 beef bullion cubes in 3/4 cup hot water, mix all together in a plastic bag with the steaks and marinate for at least a couple of hours (overnight is better). Use your favorite cooking method: I sear over high heat on each side for 2-3 minutes and then slow cook until medium rare. (Some chefs, I understand, are now reversing that process.) Sunday Salmon By David Howell I smoked this in my Big Green Egg smoker, but I think it could be cooked in a regular grill or oven.... just try to make the heat as indirect as possible. Put some salmon fillets (skin on one side) into a large plastic bag. Pour in a mixture of 1/4 cup brown sugar, 2 tb of kosher salt, 1/4 cup of ground California lemon peel and 2 tbs of black pepper. After rubbing the mixture on the fillets, let them marinate in a refigerator for a couple of hours or so. Remove from refigerator 30 minutes before cooking.I used Alder chips in the smoker (which is just an indirect cooking method that does not allow the smoke to escape). In the smoker at 275 degrees it took 20 minutes to cook. Squeeze on fresh lemon juice and enjoy. Tabard Inn Sea Trout By David Howell At the Festival of Homiletics in D.C. several years ago, I had sea trout at the Tabard Inn. It was so good that I fix it at home occasionally. Take a fresh whole sea trout (prepared for cooking) and wrap in prosciutto ham. Have the oven very hot... and cook until done. Remove and sautee in a pan until each side is crispy (do not overcook). Tabard Inn serves with a side of pickled red cabbage and boiled white potatoes and a piece of rye bread. Tasty meal for a cold winter's day. Winter Salad of Warm Red Lentils By Rina Terry 1 cup dried red lentils 1 medium onion, chopped 1 medium carrot, pared and chopped 1 bay leaf 1/4 tsp. thyme 4 slices bacon (or vegetarian substitute) crumbled, reserve 1 tbsp. drippings 3 Tbsp. light Tuscan olive oil 1Tbsp. white wine vinegar 1 Tbsp. Dijon mustard 1 tsp. minced garlic 1/2 tsp. salt 1/4 tsp. cumin 1/2 tsp. freshly ground pepper 1 cucumber, peeled, seeded and cut into 1/2-inch dice 3 scallions, both white and green parts, sliced thin 6 romaine lettuce leaves 1/4 C. shredded Jarlsberg cheese 1 Tbsp. chopped fresh parsley 1. In a saucepan over moderately high heat bring 4 cups of water, the lentils, onion, carrot, bay leaf, and thyme to the boil. Skim off any foam that rises to surface. Turn down heat to simmer and cook gently, uncoered, for about 15 minutes, or just until lerntils are tender but still firm. Remove from heat, drain, and discard bay leaf. 2. In a saucepan over moderate heat whisk 1 tablespoon of bacon drippings, oil, vinegar, mustard, garlic, salt, cumin, and pepper together. Bring to the boil and cook 1 minute. 3. Transfer warm lentils to a heatproof serving bowl. Add cucumbers and scallions and pour hot dressing over them. Toss well to coat. 4. Arrange lettuce leaves on individual serving plates and spoon ouat lentil salad, dividing evenly. Sprinkle with Jarlsberg and parsley and serve while still warm. 1 2 3 4 5 [Next] [Last Page] Return |
