MitchW Posted August 29 Share Posted August 29 The usual plating disaster: Seared yellowfin tuna (dusted with La Boite's Lula blend) over a market salad (lettuce, heirloom tomatoes, cucumber, sweet onion) with a soy/ginger house-made vinaigrette. Fancy Japanese rice. 1 Quote Link to comment Share on other sites More sharing options...
Evelyn Posted August 29 Share Posted August 29 I love the Lula blend. Also the OMG blend. I like both for salmon. 1 Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted August 29 Share Posted August 29 I don't see a disaster. I see something delicious. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted August 29 Share Posted August 29 3 hours ago, bloviatrix said: I don't see a disaster. I see something delicious. You're too kind, and thank you. Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted August 29 Share Posted August 29 I never manage to keep my tuna that pink inside. What's the trick? Quote Link to comment Share on other sites More sharing options...
MitchW Posted August 30 Share Posted August 30 3 hours ago, bloviatrix said: I never manage to keep my tuna that pink inside. What's the trick? I set a timer for 1:30 on side one, and 1:00 on side two. Hot pan, some grapeseed oil. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted August 30 Author Share Posted August 30 3 hours ago, bloviatrix said: What's the trick? One method that has worked for me is to pepper the tuna, wrap it tightly in foil, and sear it for thirty seconds on a side in a very hot pan. 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted August 30 Share Posted August 30 You sear the tuna while it’s wrapped? This is new to me. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted August 30 Share Posted August 30 Fagioli alla Venezia, or Venetian sweet-and-sour beans, using RG Borlotti Lamons. It's usually a starter or side dish, but we turned it into a main dish with the addition of greens (spinach and lamb's quarters) cooked in the sweet-and-sour sauce and chicken Italian sausage from our butcher. Quote Link to comment Share on other sites More sharing options...
small h Posted August 30 Author Share Posted August 30 (edited) 6 hours ago, Sneakeater said: You sear the tuna while it’s wrapped? This is new to me. It's been so long I don't remember where I first read about this method. But it works really well. I think it's somewhere in my New York Times recipe scrapbook, which I'm afraid to open because it's so dusty. Edited August 30 by small h 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted August 31 Share Posted August 31 Wow. I can’t wait to try it. Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted September 1 Share Posted September 1 Dinner last night was seared tuna dusted with La Boite's Devorah. Served with a salad of quinoa, RG christmas limas and roasted beets. I used a a well-cured, searing hot griddle for the tuna and was pleasantly surprised to see how easily I could flip it after a minute. Thank you! This was the best I've made it. 2 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted September 1 Share Posted September 1 My griddle isn't well-seasoned -- I've used it all of twice so far -- but I can already see what a useful addition it is to my battery. 3 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted September 1 Share Posted September 1 Grilled brie and home-grown tomato. 1 Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted September 1 Share Posted September 1 15 hours ago, Sneakeater said: My griddle isn't well-seasoned -- I've used it all of twice so far -- but I can already see what a useful addition it is to my battery. I'll never forget the moment when I realized i could use it for more than pancakes. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted September 1 Share Posted September 1 dashi-infused heirloom tomatoes miso shiru with turnips and turnip greens black cod simmered in soy sauce and mirin steamed rice cucumber and ginger pickles italian fruit salad Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted September 1 Share Posted September 1 1 hour ago, bloviatrix said: I'll never forget the moment when I realized i could use it for more than pancakes. I have no idea why I didn't get one years ago. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted September 1 Share Posted September 1 8 hours ago, maison rustique said: Grilled brie and home-grown tomato. Looks great. I have been on a grilled cheese kick recently. Grilled cheese, surprisingly is not (or was not) a British thing. I grew up eating open-faced cheese on toast or fancier Welsh rarebit, both of which are finished under a grill and not cooked in a pan. Speaking of British, my grilled cheese does get a splash of Lea & Perrins, the traditional cheese on toast sauce. Probably wouldn’t use that on Brie and tomato though. 1 Quote Link to comment Share on other sites More sharing options...
voyager Posted September 2 Share Posted September 2 Flammekeuche 3 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted September 2 Share Posted September 2 Oh God. Quote Link to comment Share on other sites More sharing options...
maison rustique Posted September 2 Share Posted September 2 11 hours ago, voyager said: Flammekeuche Bacon & onion? It looks fantastic! Quote Link to comment Share on other sites More sharing options...
small h Posted September 4 Author Share Posted September 4 Tilefish with sorrel sauce, possibly the Troisgros kind! Has creme fraiche! (Does not have shallots.) Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted September 6 Share Posted September 6 Another brown meal. Pork stew with paprika, cumin, onions; lentils cooked in the broth. Goulashed up with some sour cream. It was good, but even better the lingering, pervasive smell of the stew in the apartment. Bottle it and sell it? 2 Quote Link to comment Share on other sites More sharing options...
voyager Posted September 6 Share Posted September 6 Reminds me of a flight from Prague to Heathrow. My seat mate exuded precisely the aroma you describe. I think it was his suit as well as his pores. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted September 6 Share Posted September 6 I wonder if he had sat in a crockpot for four hours before boarding? Quote Link to comment Share on other sites More sharing options...
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