Sunday, May 8, 2011
Back and a fresh start
Happy Mother's Day to all of the great moms out there. We had the pleasure of spending much of today with my Mom, enjoying a long lunch at home and then exploring the city and DC's parks for hours on end. Today is as good a day as any to be thankful for having my parents and sister so close by. It's a true gift.
In other news, I think it's fairly obvious that I've been an absentee landlord this past month when it comes to this blog. I've been a tad tired and uninspired. Truth be told, I needed a break. Due to some recent cooking experiments, though, I feel a bit recharged for writing again. Maybe I'm ready for a fresh start.
Speaking of cooking, one of my oldest and dearest friends stay with us for a few days this week so I tried out a new recipe on him from Gwyneth Paltrow's new cookbook, My Father's Daughter. Don't laugh (my sister surely did!) but it's really good.
Yes, it's super healthy...
Yes, she seemingly can do it all (and it makes me feel like a sloth)...
Yes, she avoids red meat but no she's no longer on a macrobiotic diet...
And yes (thankfully!) she loves bread and pasta like the rest of us...
My husband and our buddy gobbled up her grilled tuna rolls. In fact, they loved them so much they fought over who would get the second one (they ended up splitting it). Tuna can be pricey (1 tuna steak can be $16 or so) but you can split one between two, even three, people and get your money's worth. Hope you enjoy this as much as we did!
Grilled Tuna Rolls (serves 4)
Ingredients -- Tuna
2 tbsp sweet white miso paste (FYI: I couldn't find this at Whole Foods so I left it out)
1 tbsp veggie, sunflower or rice bran oil
1 tbsp honey/agave nectar
1 tsp water
1 tbsp rice wine vinegar
pinch of fine salt
2 1/2-inch-think tuna steaks or 1 large tuna steak
2 tbsp sesame seeds (*not a "must" but nice to have)
4 hot dog buns
1 head butter lettuce
1/4 cup Shallot & Cilantro Vinaigrette, for serving
2 tbsp fresh cilantro leaves, for serving
Ingredients -- Shallot & Cilantro Vinaigrette
2.5 tbsp rice wine vinegar
1 tbsp honey/agave nectar
1 tbsp soy sauce
1/4 cup of veggie or sunflower oil
A few dashes hot pepper sesame oil or your favorite hot sauce
2 shallots, very thinly sliced
1 tbsp chopped cilantro
1. Preheat the grill or grill pan over high heat.
2. Whisk together the miso, oil, honey, water and rice wine vinegar. Season to taste with salt.
3. Rub the tuna steaks all over with the mixture and place on the grill. Evenly sprinkle 1 tbsp of the sesame seeds on the fish. Grill on the first side for about 3 minutes, flip and sprinkle the cooked sides with the remaining sesame seeds. Grill for an additional 3 minutes and then remove to a plate/board.
4. To serve, grill or toast buns.
5. Lay a few lettuce leaves on the bottom half of each bun. Cut the tuna into 1/2-inch slices across the grain and evenly distribute on the lettuce.
6. Drizzle each sandwich with some of the vinaigrette and sprinkle with cilantro leaves.