Sunday, October 3, 2010

Midnite "snack"

So I went to the dollar show to watch Salt last night.


So when I got home it was almost midnite. I played the piano some and then SUDDENLY, I decided to cook. No, not a little snack. A full blown meal! (I'm crazy I know.)

See, I had bought this WONDERFUL tuna steak and I had planned to cook it the day before. I had it in the fridge just marinating away and I really didn't want my tuna to go bad before I cooked it so I figured, hey... I'm awake... I'm hungry... LET'S COOK!!

Herb Encrusted Pan-Seared Tuna

1 6oz Sushi Grade Tuna Steak
1 sprig Fresh Rosemary
4 sprigs Fresh Thyme
about 5 stalks Fresh Parsley
1 TBSP Red Chili Flakes
1 1/2 tsp olive oil
Kosher Salt and Black Pepper to taste

Remove the leaves from the Rosemary and Thyme. Chop Parsley. Add Rosemary and Thyme leaves, chopped parsley, olive oil and red chili flakes to a food processor and chop until the consistency is paste-like. Rinse the Tuna Steak with cold water. Rub the steak with salt and black pepper. Press Herb paste onto tuna and wrap in Saran Wrap. Let sit in refrigerator for at least 4 hourse (I let mine sit overnight).

Heat Skillet on medium heat until a drop of water sizzles and evaporates on surface. Pour enough Olive Oil into the pan to coat the pan. Place the Tuna Steak in skillet and sear each side for about 1 1/2 mins each.

Cilantro Pepper Rice
1 cup Jasmine Rice
1 clove garlic, minced
about 1/2 cup chopped Cilantro
1 fresh Cayenne pepper, chopped
1/4 of a red pepper, chopped
1 1/2 cups chicken broth
(or 1 1/2 cups water with 1 chicken bouillon cube,
or 1 1/2 cups vegetable broth)
1 tsp dried basil leaves
Black pepper to taste

it's still rather translucent here.

Pour Olive Oil in a 2 quart saucepan, heat over medium heat. add garlic. Saute (stirring constantly) just until garlic is fragrant. Add rice. Let cook for about 2 mins (stirring regularly). Add peppers (cayenne and red pepper). Stir. Cook over medim heat until most of the rice take on an opaque white look instead of translucent.

Add the cilantro. Stir. Add broth. Stir gently just until everything is incorporated. Turn heat up to high and bring to a boil. Once the water is boiling, turn the heat back down to medium and cover the pot. Cook for about 15-20 mins or until all of the water is absorbed. Turn off the heat and keep the lid on. This will ensure that the steam cooks the rice the rest of the way. After about 10 mins, fluff rice with a fork and serve.

Baked Green Beans with Balsmic Butter Glaze
fresh Green Beans
Kosher Salt
Black Pepper
Olive Oil
Soy Sauce
Balsmic Vinegar

Cut the tips off of the Green Beans. Place them in a single layer on a sheet of foil. Drizzle olive oil over top of them. Sprinkle salt and black peper on them.

Fold the ends of the foil up and seal to make a pouch. Place on a cookie sheet and put in an oven preheated at 350 degrees. Bake for about 10 mins (or until just before desired doneness). Pull out and place to the side leaving pouch sealed. The steam will finish off the cooking. In a saucepan melt butter. add soy sauce and balsamic vinegar. Whisk until thoroughly mixed. Remove from heat and let sit for 1 minute. Pour over top of the Green Beans.


Happy Eating


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