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Entrees
Saturday, May 15, 2004
I Bet TVJunkie Thought of This First
Casa Moda's S'more Maker.
For a mere $30.00, you too can make s'mores in the comfort of your own home.
What's next? A special appliance to make toast? Oh wait. Nevermind.
This product is out just in time for Father's Day. Something that Dad will
shove in the cabinet next to the fondue pot and the sandwich maker.
Right after he burns the roof of his mouth on a flaming marshmallow, that is.
Posted at 10:20 am by ChefGrace
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Friday, May 14, 2004
Charlie the Tuna has some great recipes at his site. This salad sounded particularly good.
The picture of it kinda scared me, though.
| Hawaiian Albacore Salad |
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1 (7-oz.) pouch or 2 (3-oz.) pouches or 2 Cans (6-oz.) StarKist Albacore Tuna (if using cans, drained and chunked)
1 cup Celery, chopped
1/2 cup Walnuts, cashews, or macadamias
9 cups Mixed salad greens, torn and shredded
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1 (20-oz) can Pineapple chunks, drained
1 cup Red onion, thinly sliced
1/2 cup No-fat Honey Dijon salad dressing
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In a large bowl, combine tuna, pineapple, celery, onion, and nuts. Add dressing and lightly toss to coat ingredients. Arrange greens on plates; divide and mound mixture over greens.
Serves: 6 |
Posted at 11:53 am by ChefGrace
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This is one of my lunch staples. Everyone has their own idea of the perfect tuna salad*, so make your favorite recipe for tuna salad before assembling these open-faced sandwiches..
For each Tuna Melt, broil pita bread on one side until golden brown, turn pita over and broil the other side for slightly less time.
Spread tuna salad on the lesser-crisp side of the pita, then top with your favorite cheese. I usually use colby, co-jack, or swiss. Place under broiler until cheese is melted and bubbly. Cut into quarters. These are also delicious with the addition of sliced, ripe tomatoes and/or avocado between the tuna salad and cheese. I also love to top this with fresh sprouts after it comes out of the oven.
You can also make little pizzas this way by using some pizza sauce instead of tuna salad, and using mozzarella cheese on top.
*I like fairly plain Tuna salad. I used drained tuna, a big spoon full of mayo, a squirt of yellow mustard, two pinches of sugar and one pinch of salt. If I'm feeling adventurous, I'll add a bit of chopped celery or some celery salt.
Posted at 11:40 am by ChefGrace
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4 (6 oz. each~ 1 inch thick) tuna steaks (I like yellowfin~ albacore is good, too)
3 T. olive oil
Salt and freshly ground black pepper to taste
Juice of one lime
Green Sauce (recipe below)
Place tuna steaks, olive oil and lime juice in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
Preheat the grill for medium heat.
Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. I never cook tuna beyond medium rare to medium, because it tends to dry out. It is very important to buy fresh fish. Serve immediately with Green Sauce.
Green Sauce
2 tbsp. lemon juice
¼ cup chopped flat-leaf parsley
¾ cup lightly packed watercress sprigs
1 tbsp. chopped tarragon
1 cup sour cream (or half sour cream and half plain yogurt)
1 tsp.salt
Combine all ingredients in food processor and pulse until pureed.
(If you have trouble finding watercress in your area, you can try this recipe with 1/2 c. chopped,fresh basil instead.)
Posted at 11:05 am by ChefGrace
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Thursday, May 13, 2004
Yes, it's almost that time again. Almost time for another Food Friday!
You thought I forgot, didn't you?
Well, thanks to the input one of my favorite "T" words, TVJunkie, I decided to change tomorrow's Food Friday~ T is for Tomato to...
Food Friday~ T is for TUNA!
(Sorry, Charlie!)
This blog is dolphin friendly.
Posted at 05:09 pm by ChefGrace
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