Tuna Burgers with Wasabi Mayo

Having spent most of last week in the hospital, having gone in to the ER on Monday for what I thought was simply dehydration only to find out it was more serious, having survived on Palace Caterers fare, occasionally interspersed with some truly delicious chicken soup and meat balls – prepared and given to me by the ladies of Bikur Cholim – I couldn’t wait to try out some new dishes (new for me, at least).

Although over the last few years, I’ve tried some fish and slowly changed my mind on their edibility, I have never become a fan. A notable exception – however – has been tuna ever since I first tried it at Levana’s home. Since it’s time for me to start cutting down on red meat – rather unfortunate for a lifelong hardcore carnivore – I thought I’d try some Tuna Burgers…

I found an interesting recipe in a paperback titled: Not Your Mother’s Weeknight Cooking, by best selling James Beard Award winning author, Beth Hensperger published in 2008 by Harvard Commons Press and adapted it.

Serves 4

Detail from photo by: Eksite Photography – photo between pages 118-119

Cooking Method: Stovetop
Prep Time: 25 minutes
Cook Time: About 10 minutes

Ingredients

WASABI MAYO

• 3 green onions (white part and some of the green), cut in chunks
• One 1/2-inch chunk fresh ginger
• 2 teaspoons soy sauce
• 2 teaspoons wasabi sauce
• 1/2 cup mayonnaise

TUNA

• 3 green onions (white part and some of the green)
• One 1 and1/2-inch chunk fresh ginger
• 1 1/4 lbs tuna steaks, dark spots trimmed away
• 1/4 cup (1/2 stick)cold butter, cut into chunks (use margarine if you do not want a dairy version)
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• Few grinds of freshly ground black pepper
• 4 round sesame seed-topped buns
• Butter lettuce leaves for serving

Directions

1. To make the mayo, in a food processor, add the green onions and ginger; pulse to finely chop. Add the soy sauce, wasabi sauce and mayonnaise. Process until smooth. Remove to a small bowl, cover and refrigerate until serving.
2. In the food processor, toss in the green onions and ginger; pulse to chop. Cut one-quarter of the tuna into  1/4-inch dice and place the rest in the food processor with the butter (or margarine); pulse to combine the butter and tuna; do not overprocess. Place in a bowl and add the diced tuna, soy sauce, sesame oil, and pepper.. Shape into 4 equal size patties.
3. Split the and toast the buns, set aside.
4. Preheat a large saute pan over medium high heat. Place the patties in the pan and brown quickly on one side, about 3 minutes. Turn over with a patula and brown the second side to the desired degree of doneness, about 3 to 4 minutes., leaving the center moist and reddish for medium-rare.
5. Slather the toasted buns on both sides with the wasabi mayo and top with butter lettuce leaves. Place the burgers o the buns and serve immediately.

Enjoy, gentle reader, enjoy!
CS

Scrambled Eggs with Salmon

Since I did not get a chance to post about the superb grilled meat dishes I enjoyed together with some dear friends (Irving Schild and his wife Regina!) on the 4th, on a Pennsylvania lake, I’ll just keep those recipes for after the 9 Days. Let me assure you, however, that they were absolutely mouth watering and are well worth waiting for. Meanwhile, for the rest of the 9 Days we’ll regale you with some of our favorite dairy, vegetarian and fish recipes.

Scrambled Egg with Salmon

Serves 4

Ingredients

• 8 eggs
• 1/2 cup MimicCreme
• 2 tablespoons chopped fresh dill, plus extra for garnishing
• salt and pepper
• 3 1/2 ounces salmon, cut into small pieces,
• 2 tablespoons butter (or margarine, if you will follow with a meat dish)
• slices of toasted bread
• 4 sprigs of dill, for garnishing

Directions

1. Break the eggs into a large bowl and whisk together with the MimicCreme and dill. Season to taste with salt and pepper. Add the salmon pieces and mix to combine.
2. Melt the butter in a large non-stick skillet and pour in the egg and salmon mixture. Using a wooden spatula, gently scrape the egg away from the sides of the skillet as it starts to set. Swirl the skillet slightly to allow the uncooked egg to fill the surface.
3. When the eggs are almost cooked but still creamy, remove from the heat and spoon onto the prepared toast. Serve immediately garnished with a sprig of dill.

Enjoy, gentle reader, enjoy!

CS

Chef Ilan Barniv’s Oven Baked Rainbow Trout

[My good friend Ilan Barniv, from Providence RI, presents an easy way to prepare Rainbow Trout. It’s a MUST WATCH! CS]

Oven Baked Rainbow Trout

Directions

1. Season the fish fillet with salt, pepper, fresh lemon juice, fresh thyme and extra virgin olive oil.
2. I use well oiled stainless steel baking rings to hold the fish together in the oven. Ring measurements: 2-and-3/4 inches diameter x 1-and-1/2 inches height.  The rings are quite expensive, therefore, for home use; an oiled nonstick cupcake baking pan should do the trick.
3. Bake at 350F for about 12 minutes.
4. Serving suggestion: Serve the fish over warm wilted Spinach with salt, pepper, and minced garlic

Enjoy, gentle reader, enjoy; I certainly did!!!

CS

Flounder With a Crunch

Anyone who’s been following this blog over the last couple of years, knows that until three years ago I never tasted fish during the first 6 decades of my life, however, when I finally was trapped into tasting them… I found it a great culinary experience.  It showed me what I’ve been, unnecessarily, depriving myself of!

The following easy to make recipe appeared in a book published in 2004 by the Arie Crown Hebrew Day School in Skokie, IL. From Crowning Elegance, a cookbook that combines superb recipes with an elegant flair:

Photo from: Crowning Elegance, page 210

Dairy or Parve — Serves 4

Crushed prestzels are a welcoming change from the basic breadcrumb topping. They add a nice cruch and a salty flvor, balancing the simplistic flavor of flounder.

Ingredients

• 1 pound flounder fillets
• 1 egg beaten
• 3 tablespoons Dijon Mustard
• 1 tablespoon milk or non-dairy creamer
• 1/4 tablespoon black pepper
• 1/4 cup flour
• 1 cup coarsely crushed prestzels
• 2 tablespoons canola oil
• 1 lemon sliced, optional garnish

Directions

1. In a shallow bowl, using a fork, combine egg, mustard, milk and pepper.
2. on a large piece of plastic wrap separately place flour and pretzels .
3. Coat fish with flour, dip fish into mustard mixture. Dredge fish in crushed pretzels to coat both sides well.
4. In a large skillet, over medium high flame, heat oi. Cook fish in batches for 3 to 4 minuteson each side or until golden brownand fish flakes easily with a fork.
5. Serve hot and garnish with lemon slices.

Preparation time: 15 minutes
Cook time: 15 minutes

Enjoy, gentle reader, enjoy!

CS

Tuna and Mango Chutney

This past Tuesday evening, I dined with some friends originally from Argentina. They are both from Buenos Aires (right across the shore from where I grew up in Montevideo, Uruguay on the River Plate). The conversation turned to past and present Latin American politics, yiddish culture and religious life. Not only was the conversation great, so were the food and wine…

We started the meal with a superb fish appetizer covered with a nice spicy and sweet chutney… She graciously emailed me the recipe and a photo this morning:

Photo by: Mrs. Lea Bronshtain

Tuna with Mango Chutney

Ingredients

• 1/4 cup soy sauce
• 1/2 cup rum
• 1/2 cup orange juice
• 1 lb tuna steak
• 1/2 cup crushed corn flakes
• 1 small dried chilli pepper, seeded and chopped
• 1 teaspoon chilli powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup cilantro
• 3 tablespoons olive oil.

Mango Chutney

• 2 cups sugar
• 1 cup distilled white vinegar
• 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces
  
• 1 medium red onion, chopped (about 1 cup)
• 1/2 cup golden raisins
• 1/4 cupginger, finely chopped
• 1 garlic clove, minced
• 1 teaspoon mustard seeds, whole
• 1/4 teaspoon red chili pepper flakes (hot)

(Mrs. Bronshtain makes the chutney once a year and uses it as needed. Bottled in a disinfected jar it can keep on aging for a long, long time.)

• 1/2 yellow pepper, diced
• 1 plum tomato diced
• chopped cilantro for garnish

Directions

1. In a bowl mix soy sauce, rum and orange juice. Marinate tuna in mixture in refrigerator for 3 hours while covered.
2. In a second bowl mix corn flakes, chilli pepper, chilli powder, paprika, garlic powder, black pepper, cayenne pepper and cilantro.
3. Remove tuna from marinade. Pat cereal mixture tightly on fish to coat on all sides.
4. In a pan, sear fish in hot oil for 2 minutes on each side.
5. Mix the chutney with the yellow pepper and plum tomato, top fish with this mixture. Garnish with cilantro.

Directions for Mango Chutney

1. Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3. Pour into clean, hot jars leaving 1/2-inch space to the top; close jars. Process in a water bath for 15 minutes.

Yields 6 (1/2 pint) jars.

We followed this appetizer with a butternut squash soup, braised short ribs, and a Café Brulé. During the meal we had a well decanted Flecha de Los Andes Gran Malbec 2006 from Argentina (of course!). It is a deep colored wine, with black plum, pepper and licorice, floral notes and a barely perceptible chocolate hint; on the palate it’s well balanced, rich with plum, espresso, pepper and licorice, and leaves you with a long finish. A truly memorable meal!

Enjoy, gentle reader, enjoy!

CS

Sesame Seared-Tuna with Mango Jicama Salad

[Ari White, whom we interviewed on our internet radio show this past Wednesday, has graciously allowed us to re-post one of his incredibly delicious recipes. It first appeared on May 22, 2011 on Gourmet Kosher Cooking

Ingredients

• 1 pound Ahi Tuna – sushi grade
• 1/4 cup white sesame seeds
• Canola oil for searing
• 2 large ripe mangoes, peeled, seeded and diced
• 1 medium jicama, peeled and diced
• 1/2 lime juiced
• Salt and pepper to taste

Directions

1. Combine the mango, jicama and lime juice in a bowl; season with salt & pepper to taste.
2. Pat your tuna dry and then cut the loin into 2-inch x 2-inch square segments the length of the loin (or shorter based on your pan size) for appetizer-size portions, or larger for entree portions. Season with salt and pepper and then roll the tuna in white sesame seeds coating as much of the loin as is possible.
   (Chef Andy’s note***Then wrap the tuna loins tightly in plastic wrap and freeze 3 hours – 3 weeks in advance*** When cooking only one loin this may not be entirely necessary, but when producing in mass as we do it regularly; this trick guarantees that every single loin stays perfectly pink and beautiful in the center while allowing for a flawless crust to develop on the outside… it’s idiot proof.)
3. Heat your pan (we love cast iron skillets, but a non-stick will work as well) for a few minutes until scorching hot. Drizzle oil in the pan and sear each side for 30-45 seconds; then set aside. We like the center raw, not rare, raw which requires only the best sushi grade tuna available. (At this point you can either slice and serve your tuna, or wrap it up tightly where it will hold in a fridge for up to 36 hours. When ready to serve, slice the tuna against the grain and present over the mango & jicama salad.
4. Garnish with a smoked garlic aioli (or a spicy mayonnaise) and top with  cilantro.

by Chef Andy Blackman and Ari White, Gemstone Catering

Enjoy, gentle reader, enjoy!

Food and Sukkot

While there are no specific dishes associated with Sukkot, some lend themselves better to the sometimes chilly weather we are experiencing these days. The aromas, the warmth they evoke are just perfect for eating in the Sukkah. So, here is a superb recipe by one of New York’s favorite chefs, Jeff Nathan of Abigael’s on Broadway:

Photo by: Alison Nathan

Jeff Nathan’s
Tarragon Salmon Fillets with Vegetable Ragout

Dairy — Makes 4 servings

Ingredients

• 3 tablespoons unsalted butter, divided (2 tablespoons chilled)
• 4 garlic cloves, minced
• 1/8 teaspoon ground fennel seed, optional
• 5 ounces shiitake mushrooms, stems discarded, caps sliced
• 4 ounces sugar snap peas, trimmed
• 1/2 pint grape tomatoes or halved cherry tomatoes
• 3/4 cup Vegetable Broth
• 3 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh tarragon
• Kosher salt and freshly ground black pepper to taste
• 4 7 to 8-ounce salmon fillets, skinned
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh tarragon
• Kosher salt and freshly ground black pepper to taste

Directions:

1. Position a broiler rack about 6 inches from the source of heat and preheat the broiler.
2. To make the ragout, melt the butter with the oil in a large skillet over medium heat. Add the garlic and fennel and cook, stirring often, until garlic gives off its aroma, about 1 minute. Add the shiitakes and cook, stirring occasionally, until they give off their juices, about 4 minutes. Stir in the sugar snap peas and cook for 1 minute. Add the tomatoes, broth, lemon juice, and tarragon. Bring the broth to a simmer. Cook, stirring often, until the tomatoes are heated through, about 3 minutes. Remove from the heat, partially cover with a lid, and keep warm
3. Meanwhile, brush the salmon on both sides with the oil, sprinkle with the tarragon, and season with salt and pepper. Oil the broiler rack. Broil the fish, skin sides up, for 3 minutes. Turn and continue broiling until the fish is opaque in the center with a tinge of rose color when prodded with the tip of a sharp knife, about 5 minutes more for medium-rare salmon. Place each salmon fillet on a dinner plate.
4. Add the remaining 2 tablespoons chilled butter, cut into bits, to the vegetables. Stir with a wooden spoon, being careful not to break up the vegetables, to melt the butter. Season the ragout with salt and pepper. Spoon the ragout over the salmon and serve immediately.

Enjoy, gentle reader enjoy!

CS

Cioppino

This past Monday eve, SYR and I attended Lévana‘s Dinner and a Show: Light Italian Feast. As usual it was enjoyable, educational and absolutely DELICIOUS! Certainly one of the best cooking classes I’ve ever attended.

We especially liked the Cioppino and Lévana graciously allowed us to post her recipe:

Ingredients

• 1/3 cup olive oil
• 6 cloves garlic
• 4 ribs celery, peeled
• 2 red peppers
• 1 large onion, quartered
• 1 fennel bulb, quartered, centers removed, sliced-thin
• 3 leeks, darkest parts removed
• 1 large can (28 oz.) crushed tomatoes
• 2 cups dry white wine
• 6 cups water
• 6 bay leaves, or 1 teaspoon ground
• 2 good pinches saffron
• 2 tablespoons paprika
• 1 tablespoon anise and fennel seeds
• Good pinch cloves
• Good pinch red pepper flakes
• 2 2-ounce can anchovies, drained and rinsed

• 1 side salmon (about 3 pounds), cut in large cubes
• 1 pound flaked mock crab
• 1 large bunch flat parsley, minced

Directions

Heat the oil in a heavy wide bottom pot. In a food processor coarsely grind the garlic, celery, pepper and onion. Add the ground mixture to the pot, with the leeks, and sautè until translucent. Reduce to medium and cook for 30 minutes. Add the fish and parsley and cook just 5 more minutes. Ladle into soup bowls, and serve with good toasted bread or croutons.

Though it took me more 60 years to even taste fish, I can assure you (as does, SYR) that these was an incredibly tasty soup with a rich array of subtle flavors. Considering the ingredients… I can actually say…. it’s good for you, as well!

Enjoy, gentle reader, enjoy!

CS

Salmon in Lemon Sauce

It’s hard to believe that until about 21 months ago I had never eaten fish, other than a small piece of gefilte on Friday evenings (and even then, none too willingly!). Having learned how to enjoy them, thanks to Orchideä and the defunct Avenue Plaza Dining (both in Boro Park), I now savor the taste and appreciate the nutritional value of that which for decades I’d considered untouchable, inedible, food.

Since, I’ve made this recipe a few times because it tastes great and it’s easy:

Photo from: http://moderndayozzieandharriet.blogspot.com

Ingredients

• 4 tbsp. margarine
• 1 lb. salmon filets
• salt and pepper to taste
• 1/2 tsp tarragon
• 1 clove minced garlic
• 1 tsp. fresh chopped parsley
• 1 pinch oregano
• 3 oz. dry white wine
• 2 oz. fresh lemon juice
• 2 tsp. capers
• 1 tbsp. cornstarch
• 1/2 cup cream
• 1/2 cup milk

Directions

1. Melt 2 tbsp butter in a skillet. Lightly salt and pepper the fish. Cook the fish over medium-high heat for about 4 to 5 minutes on each side.
2. Add the tarragon, garlic, parsley, oregano. When garlic browns add capers, white wine and lemon juice. Add salt and pepper to taste.
3. Remove fish from fire to a plate keeping it warm as you make the sauce. Melt the remaining butter in the same skillet. Whisk in the cornstarch; when smooth, add the cream and milk, whisking until smooth, cook until it thickens.
4. Simmer for one minute, return the fish to the pan, and reheat for another minute. Top fish with sauce and serve with rice.

Enjoy, gentle reader, enjoy!

CS

POM Wonderful!

I learned at a very tender age that “Have it, it’s good for you!” would inevitably refer to something that tasted very bad. Fast forward a couple of decades (OK, OK so it’s more than that, I confess, I confess!) and  I’m a fan of Pom Wonderful because  it’s actually “good for you,” delicious and refreshing.

Delicious, refreshing, good for you

Pomegranate juice has a great concentration of antioxidants, various studies say it is similar to red wine, purple grape juice and black tea. Preliminary research has shown that it may reduce the danger of various types of cancer, it may reduce serum cholesterol and protect arteries from clogging. In the summer I like it as an ice cold drink, but it is a very popular ingredient in Middle Eastern and Mediterranean cuisine. It is also used as a marinade for grilled meats.

Since we are in the Nine Days and meat may not be eaten, I thought it appropriate to bring you a delicious fish recipe, which I adapted from Perfect Jewish, by Elizabeth Wolfe-Cohen, published by Parragon Books.

Photo from: Perfect Jewish, page 106. - Copyright by: Parragon Books, Ltd.

Stuffed Oven-Baked Trout with Pomegranates

Yields: 4 servings

• 4 Whole trout, about 10 to 12 oz each, cleaned, scaled, rinsed and dried
• vegetable oil for oiling
• 2 tablespoons margarine

Stuffing

• 3 tablespoons extra virgin oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup pistachios, shelled and skinned
• 4 tablespoons chopped parsley or cilantro
• 1/4 – 1/2 teaspoon ground cardamon
• 4 tablespoons POM Wonderful Pomegranate Juice
• salt and pepper
• 1 ripe pomegranate

1. Preheat the oven to 400 F. Prepare the stuffing. heat 1 tablespoon of the oil in a medium skillet over medium high fire. Add the onion and cook for 3 – 5 minutes, or until beginning to soften. Stir in the garlic and cook for an additional minute.
2. Stir in the pistachios, cardamon, POM Wonderful and the remaining oil. Season to taste with salt and pepper.
3. With a sharp knife, slice off the top of the pomegranate. Cut the thick skin into 6 wedgesand pull apart into sections. Carefully scoop the seeds into a small bowl, removing the skin membranes and reserving any juice. Add about three quarters of the seeds to the stuffing and stir to combine.
4. Oil a shallow baking dish large enough to hold the fish. Season fish to taste with salt and pepper, inside and out. Cut into the fish’ skin diagonally 2 to 3 times on each side. Spoon one quarter of the stuffing into each fish. Arrange in the dish.
5. Drizzle with the melted margarine. Bake for 15 minutes, or until the flesh flakes when pierced with a tip of a knife. Transfer to a serving plate. Sprinkle with the remaing pomegranate seeds and juice.

Enjoy, gentle reader, enjoy!

CS