Grilled Tuna with Freshly Grated Horseradish Sauce – Giddy Up Taste Buds Giddy Up!

Whenever I hear people say you shouldn’t ruin fresh fish at the sushi bar by dipping it in copious amounts of wasabi-spiked soy sauce, I think to myself, yeah, but thats how I like it. Sometimes I just dont care about "overpowering the natural flavors," and this grilled yellowfin tuna with freshly grated horseradish sauce recipe is one of those times.

I saw a nice piece of fresh horseradish root on a recent trip to the market, and since I love the combination of salty soy sauce and searing, nasal-clearing wasabi, I decided to try a similar preparation with a couple grilled tuna steaks.

The recipe is very straightforward, and the only piece of special equipment you will need is a microplane-style grater, so you can turn the aromatic radish into a fine, white snow. As is custom, Ive listed my best guesses on the ingredient amounts below, but consider everything in this, "to taste." I didnt use citrus, as I went with the tomato slices, but that would surely work too.

By the way, I did a little research (very little), and read that some believe the term "horseradish" comes from the fact that horses were once used to crush the spicy roots under-hoof before being grated. Unless those were some very well-trained (and regular) horses, and they were wearing some kind of sanitary horse slippers, Im not sure that was such a great method.

If you dont find fresh horseradish, give this a try with finely grated ginger. I cant believe that wouldnt work quite well. Also, as I mentioned in the video, this same condiment would be lovely with all kinds of fresh grilled seafood. Enjoy!

Ingredients (for 2):

2 (8-oz) tuna steaks, lightly oiled

2 tablespoon soy sauce

2 tablespoon seasoned rice vinegar

1/2 teaspoon sambal chili sauce

1-2 tablespoons freshly grated horseradish root, plus more as needed

4 sliced sweet cherry tomatoes

1 tablespoon minced green onion to garnish

View the complete recipe

Read More..

An Upside Down Burgers is Right Side Up

Youll be happy to know I brought all my equipment with me down to LA, and Ill be spending my entire weekend filming a bunch of new videos recipes – none of which will include my "face for radio."

This little quick and dirty cell phone video shows a burger eating technique Ive been wanting to share for a while. I like to leave my burger upside-down on the plate, so instead of the thinner bottom bun getting even soggier, the juices drain into the usually thicker, drier top bun. Youre welcome. Enjoy!

Read More..

Beautiful Breast of Lamb with Honey Parsley Vinegar Sauce Hey My Eyes are Up Here!

You know I love lamb, as evidenced by the various chops, shanks, legs, and shoulders Ive featured in the past. These are among the most popular meat recipes on the blog, so it seems many share my love. Here we have a brand new cut to celebrate, the lamb breast.

This is not common in your regular supermarkets. Theres an inverse relationship between the size of the parking lot, and the chances youll find breast of lamb in the meat case. However, a visit to a real butcher (look for lots of tats and facial hair) should be rewarded with some slabs of this bony, fatty, but richly flavored meat.

Since I hadnt cooked this in ages, I decided to play it safe, and use a time-tested Mediterranean-inspired spice rub, and it could not have worked more perfectly. The exotic spices made the rich meat seem even more decadent, all of which was nicely balanced by the vinegar sauces astringency.

A bright green chimichurri sauce on a well-marbled piece of meat is one of the best things ever, and this dish definitely borrows from that playbook. Its not like youd want to eat a spoon of the condiment right out of the bowl, but slathered over the glistening meat, its a thing of beauty.

I hope that if you are a fan of lamb, and you havent tried lamb breast yet, that you give it a try soon. Enjoy!

Ingredients:

2 pieces lamb breast, about 3 1/2 pounds

For the spice rub:

2 tablespoons olive oil

2 teaspoon salt

2 teaspoons cumin

1 teaspoon freshly ground black pepper

1 teaspoon dried Italian herbs seasoning (dried rosemary, thyme, basil, oregano blend)

1 teaspoon cinnamon

1 teaspoon coriander

1 teaspoon paprika

For the sauce: (note - this is all "to taste")

1/2 cup packed chopped Italian parsley

2 cloves crushed garlic

1/3 cup white wine vinegar, more as needed

1/2 teaspoon red pepper flakes

1 or 2 teaspoon honey

juice from 1 lemon

pinch of salt

View the complete recipe

Read More..