Recipe: Appetizer - Oriental Tuna Steaks

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From Denny: This was one of many popular appetizers (no photos of these appetizers, guess they didn't last long enough to photograph!)that were a big hit here in Louisiana at a recent chefs' preview party where volunteers who are home cooks made appetizers for the local top chefs, caterers and restaurateurs. They were honored for their service in the Capital Chefs’ Showcase which benefits Cancer Services of Greater Baton Rouge.

This year is most special as it is the 50th golden anniversary of the Cancer Services. This organization helps over 5,000 people annually with free services, assistance and support.

This is a recipe easy enough for the home cook to make as these ladies proved to the top chefs in the city!

From: Cheri Lasseigne from a “Body for Life” cookbook

Serves: 8 as a main dish or about 50 as an appetizer. Serve hot as an entree or cold as an appetizer.

Ingredients:

3 cloves garlic, peeled

1/4 cup peeled and coarsely chopped fresh ginger

2 Tablespoons Dijon mustard

1/4 cup soy sauce

1 Tablespoon raw honey

1/2 cup rice vinegar

1 Tablespoon toasted sesame oil

1/3 cup extra virgin coconut oil

2 pounds tuna steak, about 1-inch thick

2 Tablespoons extra virgin olive oil

Sea salt

Freshly ground pepper

1 bunch green onions, chopped

3 Tablespoons toasted sesame seeds

Directions:

1. For sauce: Place garlic, ginger, mustard and soy sauce in food processor; process until blended.

2. Add honey and vinegar and process again. With motor running, add sesame oil and coconut oil gradually, blending until sauce thickens and emulsifies.

3. For tuna steaks: Brush tuna steaks with olive oil and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side on a grill or broiler.

4. If serving as an entree, place tuna steaks on warmed plates. Spoon sauce over steaks and garnish with green onions and sesame seeds. If serving as a cold appetizer, take tuna off grill and coat with sesame seeds. Cut into bite-size pieces and place on a tray over ice. Sprinkle some sauce over the tuna and garnish with green onions. Serve with additional sauce on the side and bamboo skewers or toothpicks like they did at the party.

Note: If serving as an entree, this dish goes well with steamed string beans with toasted almonds and mashed potatoes.

For more appetizers from this party check out my other food blog: Comfort Food From Louisiana.

Video: Watch How Chocolate Molds are Created and Chocolates Manufactured

From Denny: I always wondered how those chocolate molds were manufactured and this video from the Discovery channel shows you the quick process. Get a load of those huge chocolate bars that must weigh 20 pounds or more being dropped into the heating vat to melt the chocolate goodness. I wonder if they feed you all those delicious chocolates you saw on the conveyor belt at the end of the factory tour! :) Can't wait for the holidays after watching this yummy video...




how chocolate is made, food video

Recipe: Portobello Mushroom Sandwiches with Arugula and Balsamic Aïoli

Cover via Amazon

From Denny: Featured recently in our local newspaper was this recipe from the Weber's Grill cookbook. The heat is in triple digits across America and we could use some "brain food" as our brains feel cooked! And I sure love Portobello mushrooms - the texture is almost like a steak with a lot less calories! :) Enjoy!

And make sure you are drinking lots of water in this summer heat - even when you don't feel thirsty - if you wait until then you may suffer serious heat stroke.

From: “Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling”

Serves: 6

Aïoli:

1/3 cup mayonnaise

2 tbls. balsamic vinegar

1 tsp. kosher salt

1 tsp. minced garlic

Marinade:

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

2 tbls. finely minced shallot

1 tsp. minced garlic

1 tsp. kosher salt

1/2 tsp. black pepper

6 large portobello mushrooms, cleaned, stems and black gills removed

Kosher salt

Freshly ground black pepper

6 Kaiser rolls, cut in half

2 ozs. arugula, trimmed, rinsed and dried

Directions:

1. In a small bowl, combine the aïoli ingredients. Refrigerate until ready to assemble the sandwiches.

2. In a small bowl, whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large baking pan. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.

3. Prepare the grill for direct cooking over medium heat.

4. Remove the mushrooms from the pan and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes.

Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and then grill them until they are tender when pierced with a knife, 4 to 6 minutes.

5. Grill the rolls, cut sides down, over direct medium heat until lightly toasted, about 30 seconds.

6. Spread aïoli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.

Way to grill portobello mushrooms: Cut away the stems and any curled edges around the rims. With a spoon, gently scrape away the dark gills that might be holding dirt. Use a vinaigrette to marinate and baste the mushrooms. Finish grilling the mushrooms with the stem sides facing up so that the juices are held inside the caps.

Recipe: Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Chef Emeril Lagasse at a book signing

Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

From Denny: Louisiana in the summer is all about quick and easy, usually seafood. Chef Emeril Lagasse came down from New England, was embraced by the New Orleans food establishment when he was a young man and taught how to really cook.

Down South folks are willing to mentor to help someone develop. Nor do they get angry when the student is ready to mentor his own, starting up his own restaurants. Emeril has previous shows and recipes stashed at Food Network and now teaches on the green network. He's one busy guy! Below is one of his recipes he developed where he really captures the essence of Louisiana food.

To make the recipe you require two other recipes first: the Cajun seasoning and the coleslaw recipe so I'll put these up first.

Emeril’s Essence Creole Seasoning

From: “New Orleans Cooking” by Emeril Lagasse and Jessie Tirsch

Makes: 2/3 cup

Ingredients:

2-1/2 tbls. paprika

2 tbls. salt

2 tbls. garlic powder

1 tbl. black pepper

1 tbl. onion powder

1 tbl. cayenne pepper

1 tbl. dried oregano

1 tbl. dried thyme

Directions: Combine all ingredients. Emeril sells this product in your grocery store too if you don't want to mix up your own.


Spicy Horseradish Coleslaw

From: Chef Emeril Lagasse
Serves: 6

2-1/2 cups shredded green cabbage

2-1/2 cups shredded red cabbage

1 cup shredded carrots

2 tbls. finely sliced green onions

1-1/2 cups peeled, seeded and diced cucumber

2 jalapeños, stem and seeds removed, minced

1 tsp. fresh lemon juice

1/4 cup cider vinegar

2 tbls. plus 1-1/2 teaspoons sugar

3/4 tsp. salt, or to taste

1/2 tsp. freshly ground black pepper

1/2 cup mayonnaise

2 tbls. sour cream

3 tbls. freshly grated horseradish or 1-1/2 tbls. prepared horseradish

1-1/2 tsps. Creole or coarse-grain mustard

Directions:

1. Combine cabbages, carrots and green onions in large mixing bowl. In a small bowl toss the cucumbers and jalapeños with the lemon juice and add to the cabbage mixture.

2. In small mixing bowl combine vinegar, sugar, salt and pepper and whisk until the sugar is dissolved. Pour vinegar mixture over cabbage mixture and toss to combine. Cover and refrigerate for 20-30 minutes.

3. In small bowl, blend mayonnaise, sour cream, horseradish and mustard. Add mayonnaise mixture to coleslaw and toss. Cover and refrigerate at least 1 hour and up to overnight.



Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Serves: 6

Ingredients:

Oil for frying

1-1/2 cups all-purpose flour, divided

1 tsp. baking powder

1-1/2 tsps. salt

1/4 tsp. cayenne pepper

1 tbl. vegetable oil

1 cup beer

1/2 tsp. hot sauce

4 trout fillets, about 6 ozs. each

2 tbls. Emeril’s Essence Creole Seasoning

6 large, soft flour tortillas

Spicy Horseradish Coleslaw

Hot sauce, if desired when serving

Directions:

1. Heat oil in deep fryer or in a large saucepan to 375 degrees.
2. Sift 1 cup flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer and hot sauce. Stir until thoroughly incorporated and smooth. Set aside.

3. Season each fillet with 1 teaspoon of the Essence. Cut each fillet into diagonal 1-1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Essence. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.

4. Preheat oven to 200 degrees. Wrap the flour tortillas in aluminum foil and place in the oven to warm or warm according to manufacturer’s instructions.

5. Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, and then slowly lower the fish into the hot oil. Repeat with remaining fish, working in batches if necessary.

6. Fry until fish is puffed, golden brown and crispy (4 to 5 minutes). Remove the fish with slotted spoon or tongs and drain on paper-lined plate. Place in warm oven while cooking remaining fish or until you’re ready to assemble tacos.

7. To serve: Divide the fish among the warmed flour tortillas and top with some of the Spicy Horseradish Coleslaw. Drizzle with hot sauce if desired.

Recipe: Simple Eggplant Parmigiana

Image via Wikipedia

From Denny: How about a simple recipe of Eggplant Parmigiana? Light foods like this are great in this summer heat, easy and faster to digest than heavy meats.

Did you know that tomatoes are cooling for your liver? Why is that important? Cool your liver; cool your body! A win-win in this summer heat!

Same goes for foods like cucumbers and vinegars. A little (like about 1/2 teaspoon per large glass of water) white or red wine vinegar in your glass of water helps your liver handle the hot weather.

Eggplant Parmigiana

From: “Savannah Collection” by Martha Giddens Nesbit

Serves: 8

Ingredients:

2 small eggplants, peeled and sliced into 1/2-inch circles

Salt

2 cups cottage cheese

2 eggs, lightly beaten

1/4 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

1 clove garlic, squeezed through a press (if using commercial spaghetti sauce)

1/2 cup olive oil, approximately

2 cups tomato sauce (recipe follows) OR commercial meatless spaghetti sauce

10 ozs. grated mozzarella cheese

Directions:

1. Salt sliced eggplant and allow it to drain for about 30 minutes. Rinse and pat dry with paper towels.

2. In small bowl combine cottage cheese, eggs, Parmesan cheese and parsley. I used commercial spaghetti sauce so I squeezed 1 clove of garlic through a garlic press into the cheese mixture for added flavor. Set aside.

3. In large, nonstick skillet, heat oil and fry eggplant until lightly browned on both sides. At first the eggplant will soak up the oil, but as it cooks, the oil will release. When browned, drain on paper towels.

4. Use a 9x13-inch shallow baking dish for making a one- layer casserole or an 8x8-inch dish for two layers. Begin by spreading the spaghetti sauce on the bottom of the dish, all of it for single layer casserole or half the remaining ingredients if you’re making two layers.

Layer cooked eggplant slices over sauce then spoon cottage cheese mixture over eggplant, spreading it out as evenly as you can. Top with grated mozzarella cheese. Repeat layers, beginning with tomato sauce if making a double layer and ending with mozzarella.

5. Bake in 400-degree oven for 30 minutes or until browned and bubbly. Let stand 5 minutes before serving.

Tomato Sauce

From: Recipe is from “Savannah Collection”

Makes: about 4 cups of sauce

Ingredients:

1/2 cup olive oil

1 onion, chopped

2 garlic cloves, pressed or minced (I love a lot more!)

2 (16-oz.) cans Italian plum tomatoes

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. salt

1/2 cup cleaned and chopped parsley

Directions:

1. Sauté onion and garlic in olive oil. Add other ingredients.

2. Cover and cook, stirring often, for about 30 minutes. Use in eggplant dish, or freeze for later.