Tuesday, November 07, 2006
~ELECTION NIGHT SUPPER ~
- adapted from Nantucket Open~House Cookbook
(recipe featured in Diary of a Ho-Hum Housewife)
TUNA STEAKS with WASABI BUTTER
1/4 cup Hot chili sesame oil (House of Tsang)
1/4 cup vegetable oil
1/4 cup Seasoned rice vinegar (Nakano - red pepper)
1 Tbsp. brown sugar
1/4 cup soy sauce
2 Tbsp. chopped fresh ginger
3 cloves minced garlic
3 - 3 1/2 pounds (about 1 1/2 inch thick) ahi tuna steaks
1/2 cup unsalted butter
1 1/2 tsp. green wasabi paste (or more if you like it hot)
3 Tbsp. chopped fresh coriander
Whisk sesame oil, vegetable oil, vinegar, brown sugar and soy together.
Stir in ginger and garlic. Pour over tuna steaks. Cover and marinate in refrigerator at least 4 hours, turning occasionally. Bring to room temperature before grilling.
Meanwhile, prepare wasabi butter. Beat butter and wasabi paste together. Blend in coriander.
Grill steaks over hot coals about 7 minutes total for rare, flipping once.
Reduce marinade over high heat and serve sauce over sliced tuna topped with wasabi butter and a side of Asian Coleslaw or Roasted Brussels Sprouts.
3 cups thinly sliced green cabbage
3 cups thinly sliced red cabbage
3 cups thinly sliced napa cabbage
1 julienned sliced red pepper
1 julienned sliced orange pepper
1 julienned sliced yellow pepper
6 diagonally sliced green onions
1/2 cup chopped fresh cilantro
Combine in large bowl and top with dressing just before serving.
6 Tbsp. seasoned rice vinegar
6 Tbsp. vegetable oil
6 Tbsp. crunchy peanut butter
3 Tbsp. soy sauce
3 Tbsp. brown sugar
2 Tbsp. minced fresh ginger root
1 Tbsp. minced garlic
ROASTED BRUSSELS SPROUTS
1 pound halved Brussels sprouts
2 Tbsp. olive oil
1 tsp. kosher salt
1 tsp. freshly ground pepper
2 Tbsp. additional olive oil
Sprinkle of sea salt
Preheat oven to 450 degrees. Combine olive oil, salt and pepper and toss evenly over brussel sprouts to coat. Single layer brussel sprouts in baking sheet. Bake until turning brown, about 30 minutes.
Remove from oven and drizzle with additional olive oil.
Sprinkle with sea salt.
~ Enjoy sipping a fine Michigan wine - keep the economy humming!
For example try CHATEAU GRAND TRAVERSE (RESERVE) MERLOT
- Old Mission Peninsula (2000)
...allowed to mature and soften undisturbed for 24 months in small oak barrells. "The resulting wine has an intensly deep red color, a rich bouquet of cherry, dried plums, anise, cedar and vanilla with rich tannins and lingering fruity finish."