Slow-Cooked Italian Chicken and Mushrooms
2 pounds chicken thighs, boneless and skinless
1 tsp salt
1 tsp black pepper
4 TBLS olive oil, divided
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 red pepper, sliced
1 onion, sliced thin
1/2 cup Marsala wine (or chicken stock)
1 can (14.5 oz) diced tomatoes, in juices
2 TBLS capers, drained
1/2 cup currants
2 TBLS chopped fresh basil (or 2 teaspoons dried)
2 TBLS chopped fresh parsley (or 2 teaspoons dried)
In large sauté pan, warm 2 tablespoons oil over medium heat. Season chicken with salt and pepper. Add chicken to pan and sauté until browned, about 5 minutes. Remove chicken to slow cooker and turn pot on low. In same sauté pan, heat remaining 2 tablespoons oil. Add garlic, mushrooms, pepper slices and onion. Saute until vegetables begin to soften, about 5 – 7 minutes. Add vegetables to slow cooker. Add wine to same pan and deglaze about one minute, stirring up brown bits. Pour wine into slow cooker.
Add to slow cooker the tomatoes and juices, capers, currents, basil and parsley. Cook for 6 or 7 hours on low (or 3 hours on high), until chicken and vegetables are very tender and sauce has thickened slightly.
Makes 4 servings.
http://groups.yahoo.com/group/casseroles
Saturday, August 6, 2011
Cavatini Casserole - TNT
Cavatini Casserole - TNT
1 1/2 lbs. lean ground beef
1 med. onion, chopped
1 green pepper, chopped
1 pkg. spaghetti sauce seasoning mix (I use Great Value spicy)
1 large stick pepperoni, sliced (I cheat and buy them already sliced)
1 (4 oz.) can sliced mushrooms
1/2 c. each of 3 different pastas (I use only rotini)
1 (15 oz.) can tomato sauce (I only use Hunt's)
1 c. water
6 oz. shredded mozzarella cheese
6 oz. shredded cheddar cheese (I usually just buy the Mexican blend)
Preheat oven to 350 degrees. Start water and cook pasta. While pasta is cooking, brown the ground beef in a large skillet over medium high heat, with the pepper and onion. Drain any excess liquid. Add spaghetti sauce mix to the browned meat and blend. Add pepperoni and mushrooms and blend again.
Combine the cooked pasta with the ground beef mixture in a 9x13 inch pan. Add tomato sauce and water; stir to combine. Add most of the cheese and stir. Sprinkle the remaining cheese over the top of the casserole. Bake for about 30 minutes uncovered.
This doubles easily. I usually add more cheese because my family loves cheese.
http://groups.yahoo.com/group/TNT
1 1/2 lbs. lean ground beef
1 med. onion, chopped
1 green pepper, chopped
1 pkg. spaghetti sauce seasoning mix (I use Great Value spicy)
1 large stick pepperoni, sliced (I cheat and buy them already sliced)
1 (4 oz.) can sliced mushrooms
1/2 c. each of 3 different pastas (I use only rotini)
1 (15 oz.) can tomato sauce (I only use Hunt's)
1 c. water
6 oz. shredded mozzarella cheese
6 oz. shredded cheddar cheese (I usually just buy the Mexican blend)
Preheat oven to 350 degrees. Start water and cook pasta. While pasta is cooking, brown the ground beef in a large skillet over medium high heat, with the pepper and onion. Drain any excess liquid. Add spaghetti sauce mix to the browned meat and blend. Add pepperoni and mushrooms and blend again.
Combine the cooked pasta with the ground beef mixture in a 9x13 inch pan. Add tomato sauce and water; stir to combine. Add most of the cheese and stir. Sprinkle the remaining cheese over the top of the casserole. Bake for about 30 minutes uncovered.
This doubles easily. I usually add more cheese because my family loves cheese.
http://groups.yahoo.com/group/TNT
Spicy Oatmeal Crisps
Spicy Oatmeal Crisps
Ingredients
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon grated whole nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper (optional)
1 cup packed brown sugar
5 tablespoons butter or stick margarine, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup regular oats
Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through pepper) in a medium bowl. Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
Veronica
Ingredients
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon grated whole nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper (optional)
1 cup packed brown sugar
5 tablespoons butter or stick margarine, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup regular oats
Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through pepper) in a medium bowl. Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
Veronica
Angel Hair Pasta and Crab with Alfredo Sauce
Angel Hair Pasta and Crab with Alfredo Sauce
Serves: 4
Source: http://www.meals.com/
The blend of rich crabmeat and creamy Alfredo sauce tossed with delicate Angel Hair pasta is truly a marriage made in heaven. Add a pre-packaged salad and a tall glass of iced tea and spoil your family with this decadent treat.
Ingredients:
1 package BUITONI Refrigerated Angel Hair Pasta (9 ounces)
1 container BUITONI Refrigerated Alfredo Sauce (10 ounces)
8 ounces fresh lump crabmeat or surimi
1/2 cup Shredded parmesan cheese (2 ounces)
Instructions:
PREPARE pasta according to package directions.
HEAT alfredo sauce and crabmeat in large saucepan until hot; add pasta. Heat through; top with cheese.
Serving Size: 4
Serves: 4
Source: http://www.meals.com/
The blend of rich crabmeat and creamy Alfredo sauce tossed with delicate Angel Hair pasta is truly a marriage made in heaven. Add a pre-packaged salad and a tall glass of iced tea and spoil your family with this decadent treat.
Ingredients:
1 package BUITONI Refrigerated Angel Hair Pasta (9 ounces)
1 container BUITONI Refrigerated Alfredo Sauce (10 ounces)
8 ounces fresh lump crabmeat or surimi
1/2 cup Shredded parmesan cheese (2 ounces)
Instructions:
PREPARE pasta according to package directions.
HEAT alfredo sauce and crabmeat in large saucepan until hot; add pasta. Heat through; top with cheese.
Serving Size: 4
Dreamy Cinnamon Rolls (The Barn B & B, Dahinda, IL)
Dreamy Cinnamon Rolls (The Barn B & B, Dahinda, IL)
1 pkg. 2 layer-size French Vanilla cake mix
5 1/2 to 6 cups all-purpose flour
2 pkgs. yeast
1 tsp salt
2 1/2 cups warm water
1/4 cup butter softened
3/4 cup granulated sugar
1 T. ground cinnamon
1 1/3 packed brown sugar
1 cup butter
2 T. light-colored corn syrup
1 1/2 cups walnuts (I used pecans)
1. In a large mixing bowl combine the dry cake mix, 2 cups of flour, yeast and salt. Add the water and beat with electric mixer on low speed til combined, scrapping sides of the bowl. Beat on high speed for 3 minutes.
2. Stir in as much remaining flour as you can with a wooden spoon, turn dough onto a floured surface and knead in enough of the remaining flour to make a smooth dough (about 3 minutes). Place the dough in a large greased bowl and cover and let rise in a warm place til doubled in size (about an hour).
3. Punch dough down and turn out on a well-floured surface and divide in half and cover and let rest for 10 minutes. Roll each portion to form a 16x9 inch rectangle.
4. Spread each rectangle with half of the 1/4 cup butter and sprinkle with a mixture of sugar and cinnamon. Starting from the long side roll dough and pinch to seal. Cut the dough into 1 inch slices.
5. In a saucepan combine the brown sugar, 1 cup of butter and syrup and bring to a boil. Remove from heat and divide mixture between 2 9x13 pans.
6. Sprinkle nuts evenly into the pan. Place half of the rolls in each baking pan and cover and refrigerate 8 hours or overnight.
7. Before baking remove the rolls from the frig. and let stand at room temperature for 30 minutes.
8. Bake in a 350 oven for about 25 minutes or until golden. Let cool for 10 minutes in pans on wire racks. Turn out onto foil and serve warm or cool. Cover and store at room temps. for 8 hours or wrap and
freeze for up to 3 months.
Makes 32 rolls.
http://groups.yahoo.com/group/a-little-bit-of_everything/
1 pkg. 2 layer-size French Vanilla cake mix
5 1/2 to 6 cups all-purpose flour
2 pkgs. yeast
1 tsp salt
2 1/2 cups warm water
1/4 cup butter softened
3/4 cup granulated sugar
1 T. ground cinnamon
1 1/3 packed brown sugar
1 cup butter
2 T. light-colored corn syrup
1 1/2 cups walnuts (I used pecans)
1. In a large mixing bowl combine the dry cake mix, 2 cups of flour, yeast and salt. Add the water and beat with electric mixer on low speed til combined, scrapping sides of the bowl. Beat on high speed for 3 minutes.
2. Stir in as much remaining flour as you can with a wooden spoon, turn dough onto a floured surface and knead in enough of the remaining flour to make a smooth dough (about 3 minutes). Place the dough in a large greased bowl and cover and let rise in a warm place til doubled in size (about an hour).
3. Punch dough down and turn out on a well-floured surface and divide in half and cover and let rest for 10 minutes. Roll each portion to form a 16x9 inch rectangle.
4. Spread each rectangle with half of the 1/4 cup butter and sprinkle with a mixture of sugar and cinnamon. Starting from the long side roll dough and pinch to seal. Cut the dough into 1 inch slices.
5. In a saucepan combine the brown sugar, 1 cup of butter and syrup and bring to a boil. Remove from heat and divide mixture between 2 9x13 pans.
6. Sprinkle nuts evenly into the pan. Place half of the rolls in each baking pan and cover and refrigerate 8 hours or overnight.
7. Before baking remove the rolls from the frig. and let stand at room temperature for 30 minutes.
8. Bake in a 350 oven for about 25 minutes or until golden. Let cool for 10 minutes in pans on wire racks. Turn out onto foil and serve warm or cool. Cover and store at room temps. for 8 hours or wrap and
freeze for up to 3 months.
Makes 32 rolls.
http://groups.yahoo.com/group/a-little-bit-of_everything/
GERMAN OVEN PANCAKES
GERMAN OVEN PANCAKES
1/2 c. milk
1/2 c. all purpose flour
3 lg. eggs
Dash salt
2 tbsp. butter
1 (8 oz.) box frozen raspberries
1 (20 oz.) can chunk pineapple, drained
4 bananas
1/2 c. firmly packed brown sugar
1 (8 oz.) container dairy sour cream
Put milk, flour, eggs and salt into mixing bowl and mix with fork or wire whip. melt 1 tablespoon butter in each of 2 (9") pie plates in a preheated oven at 400 degrees.
Butter should be sizzling. Swish butter around plate to grease bottom. Increase oven temperature to 425 degrees. Pour batter into pie plate until 1/4" thick. Bake 10 to 15 minutes or until golden brown. Edges will puff up. Pancake will form a well in the center. Spoon raspberries, pineapple and bananas into center of pancake. Sprinkle with brown sugar and top with sour cream. Serves 4. Enjoy.
1/2 c. milk
1/2 c. all purpose flour
3 lg. eggs
Dash salt
2 tbsp. butter
1 (8 oz.) box frozen raspberries
1 (20 oz.) can chunk pineapple, drained
4 bananas
1/2 c. firmly packed brown sugar
1 (8 oz.) container dairy sour cream
Put milk, flour, eggs and salt into mixing bowl and mix with fork or wire whip. melt 1 tablespoon butter in each of 2 (9") pie plates in a preheated oven at 400 degrees.
Butter should be sizzling. Swish butter around plate to grease bottom. Increase oven temperature to 425 degrees. Pour batter into pie plate until 1/4" thick. Bake 10 to 15 minutes or until golden brown. Edges will puff up. Pancake will form a well in the center. Spoon raspberries, pineapple and bananas into center of pancake. Sprinkle with brown sugar and top with sour cream. Serves 4. Enjoy.
Tiramisu
Tiramisu
8 ounces semisweet chocolate
1 cup granulated sugar
4 large egg yolks* (see Food Safety)
1 1/2 teaspoons vanilla extract
1 (8-ounce) package cream cheese, softened
1 3/4 cups heavy cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups hot water, cooled
1 12-ounce prepared pound cake, cut into 3 1/2 x 1 x 1/2-inch strips
Ground chocolate in processor. Set aside.
Mix sugar and egg yolks in processor for 30 seconds. Add vanilla and process until light yellow, about 1 minute. Add cheese and blend until smooth. Transfer to medium bowl. Cover and chill for 1 hour.
Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour.
Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10 cup shallow dish, smoothing to mold together. Sprinkle with half of ground chocolate. Top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours before serving.
Makes 8 servings.
8 ounces semisweet chocolate
1 cup granulated sugar
4 large egg yolks* (see Food Safety)
1 1/2 teaspoons vanilla extract
1 (8-ounce) package cream cheese, softened
1 3/4 cups heavy cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups hot water, cooled
1 12-ounce prepared pound cake, cut into 3 1/2 x 1 x 1/2-inch strips
Ground chocolate in processor. Set aside.
Mix sugar and egg yolks in processor for 30 seconds. Add vanilla and process until light yellow, about 1 minute. Add cheese and blend until smooth. Transfer to medium bowl. Cover and chill for 1 hour.
Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour.
Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10 cup shallow dish, smoothing to mold together. Sprinkle with half of ground chocolate. Top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours before serving.
Makes 8 servings.
Southwest Vegetable Lasagna
Southwest Vegetable Lasagna
Corn tortillas are layered with a Southwest-seasoned tomato sauce plus roasted red peppers, spinach, corn, goat cheese and Monterey Jack cheese to create a party dish that is out of this world. Serve it with margaritas or lemonade.
4 red, yellow or orange peppers, roasted (directions below)
or buy 2 jars (7 ounces each) bottled red peppers and cut into 1/2-inch strips)
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 to 4 tablespoons finely chopped jalapeño peppers
4 medium garlic cloves, peeled and finely chopped
2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves, crushed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Three 28-ounce cans diced tomatoes
Twelve 5 1/2-inch corn tortillas, cut in half
Two 10-ounce packages frozen chopped spinach, thawed and squeezed thoroughly dry
10-ounce package frozen corn kernels
11 ounces goat cheese, thinly sliced
3/4 pound shredded Monterey Jack cheese (about 3 cups)
Preheat the broiler or grill. Place the red peppers so they are about 3 inches from the broiler or grill.
Broil or grill for about 4 minutes until the side facing the heat source is charred.
Turn peppers and continue to broil or grill until the peppers are completely charred.
Place peppers in a bowl and cover.
Let stand until cool enough to handle, and using your fingertips and a sharp paring knife, remove the skins, cores and seeds, and discard. (Rinsing the peppers under cold running water helps.)
Cut the peppers into 1/2-inch strips.
In a large skillet, heat the oil over medium-high heat. Add the onions, jalapeño, garlic, cumin, oregano, salt and pepper.
Cook, stirring occasionally, for 7 to 10 minutes, or until the vegetables are tender.
Add the tomatoes and juice and cook for about 20 minutes or until the tomato sauce is thickened.
Remove the skillet from the heat.
Preheat the oven to 350 F. Spoon about 1 cup of the tomato sauce over the bottom of a 13-by-9-inch baking dish, top with 8 tortilla halves, fitting them into the dish. Top with half the spinach, half the corn, half the red pepper strips, half the goat cheese. Spread 1 cup of the tomato sauce over the top.
Top with 8 tortilla halves and then top with the remaining spinach, corn, red pepper strips and goat cheese,
and spread 1 cup of the tomato sauce over the top. Top with remaining 8 tortilla halves and then cover with
remaining tomato sauce.
Sprinkle shredded Monterey Jack cheese over the top. Cover with aluminum foil and bake for 45 minutes.
Remove the foil and bake 15 minutes longer until cheese on top is melted and lightly golden.
Let stand 5 to 10 minutes before cutting.
Makes 8 to 10 servings
Corn tortillas are layered with a Southwest-seasoned tomato sauce plus roasted red peppers, spinach, corn, goat cheese and Monterey Jack cheese to create a party dish that is out of this world. Serve it with margaritas or lemonade.
4 red, yellow or orange peppers, roasted (directions below)
or buy 2 jars (7 ounces each) bottled red peppers and cut into 1/2-inch strips)
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 to 4 tablespoons finely chopped jalapeño peppers
4 medium garlic cloves, peeled and finely chopped
2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves, crushed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Three 28-ounce cans diced tomatoes
Twelve 5 1/2-inch corn tortillas, cut in half
Two 10-ounce packages frozen chopped spinach, thawed and squeezed thoroughly dry
10-ounce package frozen corn kernels
11 ounces goat cheese, thinly sliced
3/4 pound shredded Monterey Jack cheese (about 3 cups)
Preheat the broiler or grill. Place the red peppers so they are about 3 inches from the broiler or grill.
Broil or grill for about 4 minutes until the side facing the heat source is charred.
Turn peppers and continue to broil or grill until the peppers are completely charred.
Place peppers in a bowl and cover.
Let stand until cool enough to handle, and using your fingertips and a sharp paring knife, remove the skins, cores and seeds, and discard. (Rinsing the peppers under cold running water helps.)
Cut the peppers into 1/2-inch strips.
In a large skillet, heat the oil over medium-high heat. Add the onions, jalapeño, garlic, cumin, oregano, salt and pepper.
Cook, stirring occasionally, for 7 to 10 minutes, or until the vegetables are tender.
Add the tomatoes and juice and cook for about 20 minutes or until the tomato sauce is thickened.
Remove the skillet from the heat.
Preheat the oven to 350 F. Spoon about 1 cup of the tomato sauce over the bottom of a 13-by-9-inch baking dish, top with 8 tortilla halves, fitting them into the dish. Top with half the spinach, half the corn, half the red pepper strips, half the goat cheese. Spread 1 cup of the tomato sauce over the top.
Top with 8 tortilla halves and then top with the remaining spinach, corn, red pepper strips and goat cheese,
and spread 1 cup of the tomato sauce over the top. Top with remaining 8 tortilla halves and then cover with
remaining tomato sauce.
Sprinkle shredded Monterey Jack cheese over the top. Cover with aluminum foil and bake for 45 minutes.
Remove the foil and bake 15 minutes longer until cheese on top is melted and lightly golden.
Let stand 5 to 10 minutes before cutting.
Makes 8 to 10 servings
Cajun Chicken Club
Cajun Chicken Club
Submitted By: Taste of Home's Fast Family Favorites
Servings: 4
"It takes just minutes to assemble these sandwiches. Cajun seasoning gives them the right amount of zippy flavor."
4 boneless, skinless chicken breast halves
1/2 teaspoon Cajun seasoning
1 tablespoon vegetable oil
4 slices Swiss cheese 1/4 cup creamy Parmesan salad dressing
4 sandwich rolls, split and toasted
8 slices tomato
8 bacon strips, cooked
1. Flatten the chicken to 3/8-in. thickness; sprinkle with Cajun seasoning.
2. In a skillet, cook chicken in oil for 5 minutes on each side or until juices run clear. Place cheese over chicken. Remove from the heat; cover and let stand for 1 minute or until cheese begins to melt.
3. Spread dressing over both halves of rolls. Layer bottom halves with two slices of tomato, chicken and two strips of bacon; replace tops.
Submitted By: Taste of Home's Fast Family Favorites
Servings: 4
"It takes just minutes to assemble these sandwiches. Cajun seasoning gives them the right amount of zippy flavor."
4 boneless, skinless chicken breast halves
1/2 teaspoon Cajun seasoning
1 tablespoon vegetable oil
4 slices Swiss cheese 1/4 cup creamy Parmesan salad dressing
4 sandwich rolls, split and toasted
8 slices tomato
8 bacon strips, cooked
1. Flatten the chicken to 3/8-in. thickness; sprinkle with Cajun seasoning.
2. In a skillet, cook chicken in oil for 5 minutes on each side or until juices run clear. Place cheese over chicken. Remove from the heat; cover and let stand for 1 minute or until cheese begins to melt.
3. Spread dressing over both halves of rolls. Layer bottom halves with two slices of tomato, chicken and two strips of bacon; replace tops.
Cashew Pudding
Cashew Pudding
Serving Size : 4
Blend:
1/2 c. raw cashews
2 c. milk
1/3 - 1/2 c. honey
2 tbsp. butter
1/8 tsp.salt
4 tsp. arrowroot powder
Optional: Coconut, shredded, unsweetened, to sprinkle on top. Blend all the ingredients together in a blender except the coconut. In a saucepan heat the mixture on a very low heat. Stir it constantly until a thickened pudding texture forms, then remove it from the heat. Pour the pudding into separate bowls or cups and refrigerate it until it hardens.
Coconut can be sprinkled on top before serving. A double boiler can be used to avoid burning the pudding.
Serving Size : 4
Blend:
1/2 c. raw cashews
2 c. milk
1/3 - 1/2 c. honey
2 tbsp. butter
1/8 tsp.salt
4 tsp. arrowroot powder
Optional: Coconut, shredded, unsweetened, to sprinkle on top. Blend all the ingredients together in a blender except the coconut. In a saucepan heat the mixture on a very low heat. Stir it constantly until a thickened pudding texture forms, then remove it from the heat. Pour the pudding into separate bowls or cups and refrigerate it until it hardens.
Coconut can be sprinkled on top before serving. A double boiler can be used to avoid burning the pudding.
Friday, August 5, 2011
African Adobo-Rubbed Tuna Steaks
African Adobo-Rubbed Tuna Steaks
Epicurious April 2003 Norman Van Aken New World Kitchen
Makes 4 servings
Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the seventeenth century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.
For the avocado salsa:
2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
3 scallions, white and green parts, thinly sliced on the bias
2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
2 cloves garlic, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
For the adobo:
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons dry mustard
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 1/2 tablespoons dried orange peel
1 tablespoon sugar
Four 6-ounce tuna steaks
1/4 cup peanut or canola oil
For the cucumbers:
2 1/2 tablespoons sugar, or to taste
1/2 cup Champagne vinegar
1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced
For the salsa: In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
For the adobo: Mix all of the ingredients together in a bowl. Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.
Recommended wine: A cold-pressed sake would be an unexpected but welcome accompaniment.
Chef Norman Van Aken shares his tips with Epicurious:
• The salsa includes Spanish piquillo peppers. To use them, drain the liquid from the jar, pat the peppers dry, then dice. In a pinch, jarred roasted red peppers can be substituted. • The tuna can also be grilled, as long as there is enough heat to quickly sear it. Pile a large amount of charcoal into a pyramid, let the coals burn until they are white and extremely hot, then spread them out into an even stack that reaches to within a few inches of the grate. The coals do not need to cover entire grill, since you will not need a large cooking surface. If using a gas grill, simply preheat on high. Coat the tuna with the oil and adobo as directed, and cook on an oiled grill rack for two to three minutes per side.
Epicurious April 2003 Norman Van Aken New World Kitchen
Makes 4 servings
Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the seventeenth century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.
For the avocado salsa:
2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
3 scallions, white and green parts, thinly sliced on the bias
2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
2 cloves garlic, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
For the adobo:
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons dry mustard
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 1/2 tablespoons dried orange peel
1 tablespoon sugar
Four 6-ounce tuna steaks
1/4 cup peanut or canola oil
For the cucumbers:
2 1/2 tablespoons sugar, or to taste
1/2 cup Champagne vinegar
1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced
For the salsa: In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
For the adobo: Mix all of the ingredients together in a bowl. Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.
Recommended wine: A cold-pressed sake would be an unexpected but welcome accompaniment.
Chef Norman Van Aken shares his tips with Epicurious:
• The salsa includes Spanish piquillo peppers. To use them, drain the liquid from the jar, pat the peppers dry, then dice. In a pinch, jarred roasted red peppers can be substituted. • The tuna can also be grilled, as long as there is enough heat to quickly sear it. Pile a large amount of charcoal into a pyramid, let the coals burn until they are white and extremely hot, then spread them out into an even stack that reaches to within a few inches of the grate. The coals do not need to cover entire grill, since you will not need a large cooking surface. If using a gas grill, simply preheat on high. Coat the tuna with the oil and adobo as directed, and cook on an oiled grill rack for two to three minutes per side.
Avocado Dip
Avocado Dip
Serves: 12-14
Source: Taste of Home
This attractive dip is guaranteed to disappear in a hurry, assures Ruth Ann Stelfox of Raymond, Alberta. "It is simple to make and so tasty."
Ingredients:
1 can (16 ounces) refried beans
1 cup Sour cream (8 ounces)
2/3 cup mayonnaise
1 envelope taco seasoning
1 can (4 ounces) chopped green chilies, drained
4 medium ripe avocados halved, pitted and peeled
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup Shredded sharp cheddar cheese (4 ounces)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh tomato
1 can (2-1/4 ounces) sliced ripe olives, drained
Tortilla chips
Instructions:
Spread beans in a shallow 2-1/2-qt. dish. In a small bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies.
In a large bowl, mash avocados with the lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips.
Yield: 12-14 servings.
Serves: 12-14
Source: Taste of Home
This attractive dip is guaranteed to disappear in a hurry, assures Ruth Ann Stelfox of Raymond, Alberta. "It is simple to make and so tasty."
Ingredients:
1 can (16 ounces) refried beans
1 cup Sour cream (8 ounces)
2/3 cup mayonnaise
1 envelope taco seasoning
1 can (4 ounces) chopped green chilies, drained
4 medium ripe avocados halved, pitted and peeled
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup Shredded sharp cheddar cheese (4 ounces)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh tomato
1 can (2-1/4 ounces) sliced ripe olives, drained
Tortilla chips
Instructions:
Spread beans in a shallow 2-1/2-qt. dish. In a small bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies.
In a large bowl, mash avocados with the lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips.
Yield: 12-14 servings.
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