tenspeed
Executive Chef
Chicken kabobs marinated in a curried yogurt sauce, brown rice pilaf, green salad. More curried yogurt sauce to serve with the chicken and rice.
Rack-0-Lamb. One of my faves...enjoy!I'm having herb-crusted rack of lamb. SO is having orange chicken.
CG, I make up a 3:1 mix of soy sauce and toasted sesame oil, along with a little ginger and garlic, and just marinate it for 30 minutes. Before I put it in the pan I also give it light salting, because the soy doesn't really penetrate like salt does.Nice looking tuna, Steve. Did you marinate/baste it with a soy sauce kind of thing? I was wondering, since you have sesame seeds sprinkled on top. I did our tuna last night with a very generous *cough cough* coating of Spice House's "Florida Seasoned Pepper". I keep meaning to do an Asian inspired version, but I keep forgetting.
Greg, it's raw on the inside. I only do a 30 second sear on each side and the edges. When it comes to tuna, I usually serve it with either ponzu or wasabi mayo. I didn't happen to have either on hand today, so it went on the plate au naturel.Steve I'm curious, how much heat inside? I still plan to take a sinfully large slab of sushi grade tuna and giving it a quick sear (maybe just one side) and serve it with wasabi and soy sauce.
The SC found a half price flank steak and it's been so long since I've cooked one it took me some time to decide what to do. I like the sound of this, so I cut it into thin strips and after marinating, I'll string them on skewers and grill them. Sides will be stir fried veggies on the side burner with steamed jasmine rice for the SC.
Here's the marinade..
- 1/4 cup Gochujang
- 1/4 cup fish sauce
- 1 1/2 tablespoons dark sesame oil
- 1 tablespoon toasted sesame seed
- 3 cloves garlic, grated.
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Gads, I'm so pleased with tonight's supper am posting twice...
Scallops, shrimp, spinach, mushrooms, grapefruit, oranges... and what I had earlier been calling a marinade should probably be called a vinaigrette.. although it was used to baste the skewers
I had a beautiful red snapper, but DW isn't crazy about fish. She'll eat it, but I usually have to 'enhance ' it in some way.
Tonight I seared the inside in a screaming hot CI skillet, then topped it with a Thai chili ginger sauce and transferred it to a hot love to finish. I served it with a suffocated of corn,black beans and edamame.