Archive for the 'tuna' Category

15
Mar
12

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

03
Jul
11

And the Runner Up Recipes Are…


We got quite a few interesting recipes and even some nice photos. On Monday past, we posted the winning recipe for our Shavous contest, now we are posting the next best ones.

2nd Runner Up

The following recipe shows that you can make something delicious even if it is easy to prepare…

Baked Blintz

(My daughter in Providence, RI, made this. It was easy to prepare and it was truly delicious! CS)

Ingredients

We usually “Healthify” it by substituting for ingredient in parenthesis. Tastes AMAZING either way.

FILLING:

  • 2 Eggs (or Egg Substitutes)
  • ½ Cup Sugar (or Splenda)
  • 1 lb Cream Cheese
  • 1 lb Cottage Cheese or Farmers Cheese

BATTER:

  • ½ cup Sugar (or Splenda)
  • 2 eggs (or Egg Substitutes)
  • 1 cup Flour (or Whole Wheat Flour)
  • ½ lb melted margarine or butter
  • Pinch Salt
  • 3 tsp Baking Powder
  • ¼ cup Milk
  • 1 tsp Vanilla
Directions
  1. Mix Filling – Set aside
  2. Mix Batter
  3. Pour ½ Batter into greased 9” X 13” pan (preferably glass)
  4. Spread Filling over batter
  5. Pour remaining Batter over Filling
  6. Bake 1 hour at 325

Submitted by Evan Rosenhouse LMSW, TX

—–)xOx(—–

1st Runner Up

Macaroni, Tuna and Cheese Casserole

Ingredients

  • 8 oz elbow macaroni
  • 2 tablespoon olive oil
  • 2 crushed garlic cloves
  • 4 oz mushrooms, sliced
  • 1/2 red bell pepper, sliced thinly
  • 7 oz can of tuna
  • 1 teaspoon oregano
  • 3 teaspoons butter (and more for greasing)
  • 2 tablespoons all purpose flower
  • 1 cups of milk
  • 2 sliced tomatoes
  • 4 tablespoons bread crumbs
  • 1 cup grated cheddar
  • salt and pepper to taste

Photo sent in by: Giora Malinovsky

Directions
  1. Preheat oven to 400 F.
  2. Boil a large pan of slightly salted water. Add macaroni and return to boil. Cook for 8-10 minutes until macaroni is al dente. Drain, rinse, then drain thoroughly again.
  3. Heat olive in a skillet and cook the garlic, mushrooms and bell pepper until soft. Add the tuna and oregano, season with salt and pepper and heat through.
  4. Grease an 8 cup oven proof dish with a little butter. Add half the of the cooked macaroni, cover with tuna mixture, then add remaining macaroni.
  5. Melt butter in a pan, add the flour. Cook for 1 minute. Slowly add the milk and bring to a boil. Simmer for 2 minutes, stirring constantly until thickened. Season to taste with salt and pepper.
  6. Pour the sauce over the macaroni. Add the sliced tomatoes on top of the sauce, sprinkle with the breadcrumbs and cheese. Cook in the preheated oven for 25 minutes.
Submitted by Giora Malinovsky, FL

Enjoy, gentle reader, enjoy… even if it is no longer Shavuos.

CS

RELATED POSTS

The Winning Recipe Is…

And the Winner is…




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