Big Eye Tuna, White Asparagus, Vegetable Strings, Pomelo Beurre Blanc

Big Eye Tuna is a little more pink in color and more fishy in flavor then its more popular cousin Ahi Tuna.  Im trying to keep the carbs down so this dish fit the dietary and taste requirements I had for dinner this evening.  This dish takes 30 minutes, feeds 2 and costs about $35.

Paprika Dusted Big Eye Tuna
3 tablespoons Hungarian paprika
1 tablespoon pink sea salt
1 teaspoon white pepper
1 dash cayenne pepper
2 6oz pieces sushi grade Big Eye Tuna

Pat Tuna dry with a moist paper towel.  Coat in spice mix.  Sear both sides in a medium high skillet for about 3 minutes on each side.  Let rest, slice and serve

Vegetable Strings
1 zucchini
1 squash
1 leeks
1 shallot

Julienne all the vegetables on a Japanese Mandolin.   Sautee on medium high heat in a skillet with a little butter and oil.

Butter Poached White Asparagus
Blanch asparagus for 4-5 minutes and plunge in ice bath.  In a smalll saucepan heat up half a stick of butter on medium low and add in asparagus.  Let poach for 15 minutes.

Pomelo Beurre Blanc
1 cup white vinegar
1 shallot, fine dice
1/2 pomelo, juiced
1/8 cup coconut water
3 tablespoon butter

In a small sauce pan start shallots and vinegar on medium heat.  Reduce until about 2 tablespoons of liquid remain.  Strain shallots from vinegar and set aside.  In same small sauce pan reduce pomelo and coconut water to half and then add reduced vinegar.  Put on low heat and slowly whisk in the butter piece by piece.

Pomelos are in season right now and the citrus flavor was a nice compliment to the rich and buttery tuna.  Buon apetito!!

Prime Filet Tips, Pea-Basil Puree, Chanterelle Mushrooms, Crispy Leeks

Filet tips are a great way to get a discount on high quality steaks.  The tips are usually half the price of the cuter cut filet mignon and the flavor is exactly the same.  They may not be as pretty as center cut filet but, like anything in life, its all how you present it.  This feeds two, takes 45 minutes and costs $20.

Pea-Basil-Leek Puree
1 cup fresh english peas, blanched (substitute frozen is necessary)
1/2 leek, chopped and blanched
1 handful fresh basil, blanched
2 tablespoons extra virgin olive oil
2 tablespoons heavy cream
pinch nutmeg
sea salt
white pepper

Blanch all items starting with peas and leeks until tender.  Then add basil for a minute and chill all three in a ice water bath.  Reserve a cup of the hot blanching water. Add all items to a blender with olive oil, cream and seasonings.  Add a little of the reserved blanching water as necessary to create a smooth puree.

Chanterelle Mushrooms
Clean mushrooms with a brush.  Spray with olive oil and season with salt and pepper.  Place in 375 oven for 25 minutes or until roasted.

Crispy Leeks
Slice half a leek in thin strips.  Saute on low in olive and butter for 25 minutes.

Roasted Filet Tip
Sear steaks in a hot saute pan and then cook in a 375 oven for 10 minutes or until medium rare.  Slice and fan out.

This is actually very simple to make and takes a little oven 30 minutes.  Buon Appetito!

Porcini Mushroom Risotto, English Peas, Black Truffles

This is the last of the truffle dishes.  Fresh Porcini mushrooms are in season and I was able to get some and a local market. This dish takes 1 hour, costs about $30 and feeds two or three.

Porcini Mushroom Risotto
1 cup organic white onions, diced
1 cup organic leek, diced
1/4 cup shallots, diced
4 tablespoons olive oil
2 tablespoons butter
1 cup white wine
2 cups Arborio rise
4 cups vegetable stock
4 cups water
1/2 cup grated parmesan cheese
4 tablespoon of butter
1/2 cup fresh English peas, blanched
1/2 lb fresh Porcini mushroom, cleaned, quartered and roasted at 375 for 20 minutes
2 teaspoons chives, chopped
salt and pepper

Combine water and stock on a medium saucepan and place on low heat.  Also place a large high sided sauce pot or very large sautee pan on medium low heat (4 of 10) and add olive oil and butter. Then add the chopped onions, leeks and shallots and cook until the onion is translucent, about 7 minutes. Now add the 2 cups of Arborio rice. Stir the rice and vegetables until it begins to toast a bit and becomes translucent, about 4 minutes. Now add the wine and stir until most of the wine has cooked off. Now add three ladles of the homemade warmed stock. Stir the rice well until all of the liquid is almost all absorbed. Then add three more ladles of stock and stir it in again until absorbed. Stir the pot every 3-4 minutes or so, don't walk away. Keep adding the three ladles of stock every time the liquid is almost absorbed. It should take about 35 to 40 minutes for the rice to stop absorbing the liquid rapidly and begin to get tender. About 5 to 6 times of adding the stock. Turn off the heat on the risotto and add the Romano and Parmesan cheeses and mix well. Add the roasted porcini mushroom into the risotto and gently fold it all together being careful not to beat up the rice. Finish it off with the chives and add salt and some pepper to taste. Shave fresh black Perigord truffles on top.


Serious...Buon Apetito!