4:30 PM
noumena12
1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger
Cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.
4:21 PM
noumena12
This recipe was adapted from epicurious.com. Personally, I don’t know why anyone uses green onion when shallots are so much more interesting.
6 6-ounce tuna steaks, each about 1 inch thick
2 tablespoons peanut oil
3 tablespoons butter
1/3 cup thinly sliced shallots
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced (or mixed wild mushroom blend)
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)
Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
Add butter, sliced shallots, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
4:21 PM
noumena12
This recipe was adapted from epicurious.com. Personally, I don’t know why anyone uses green onion when shallots are so much more interesting.
6 6-ounce tuna steaks, each about 1 inch thick
2 tablespoons peanut oil
3 tablespoons butter
1/3 cup thinly sliced shallots
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced (or mixed wild mushroom blend)
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)
Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
Add butter, sliced shallots, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
2:55 PM
noumena12
So I had drinks earlier this week with a woman from work. I’m sure this will frighten some of you but we really could have been separated at birth! So I decided to have a dinner party and introduce Darcy and her husband Matt to some of our friends. You can only imagine the chaos that will ensue.
Champagne with St. Helena Olive Oil Company BALSAMIC VINEGAR Methode Tradizionale (19 year old)
Summer Corn Chowder
Roasted Lemongrass Chicken
Coconut Lime Rice
Grilled Summer Vegetables
2005 Dutch Henry Argos Hillside
Cheese Course (Mt. Tam, Manchego, Covadonga Spanish Blue)
Blueberry- Lime Parfait
2009 Mill Creek Vineyards Gewürztraminer Estate
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