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Text 20834, 99 rader
Skriven 2012-02-04 14:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: favorite foods 170
==========================
-=> Quoting Michael Loo to Glen Jamieson <=-

 ML> Ttoro, anyplace. The third most glorious food there is,
 ML> Belly tuna, best served raw. Every fish is said to have
 ML> only a few ounces of the best "o-ttoro," which has that
 ML> whitish pink look of high grade Kobe filet (which I've seen
 ML> only in pictures, though I've had high grade sirloin strip,
 ML> which was wonderful); the rest of the belly is "chu-ttoro,"
 ML> which is what I can afford, and only when I'm flush.

Lake trout belly meat is pretty awesome too, especially in Aug and
Sept when the fish are at their fattest. I don't serve it like
Toro though, but cook it gently.

 ML> porterhouse at Ruth's Chris in Crystal City (I've never had
 ML> another really good meal at a Ruth's Chris

I have never been there but Roslind has, on one of her business
trips. She was underwhelmed, especially when factoring in the price.
She could have gone to the Keg twice for the same amount and had
almost twice as much enjoyment. The law of dominishing returns rears
its head once again.


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Seared Ahi Tuna With Lavender-Pepper Crust
 Categories: Hawaiian, Chilies, Condiments, Tuna
      Yield: 4 Servings

  1 1/2 lb Center-cut ahi tuna OR
      4    (4 to 6-ounce) 1" thick
    Sushi-quality tuna steaks
      1 ts Coarse kosher salt
      2 ts Black peppercorns
      1 ts White peppercorns
      2 ts Fennel seeds
  1 1/2 ts Dried lavender flowers
      3 tb Extra-virgin olive oil
      4 c  Savory mixed fresh greens
    And herbs
    MUSTARD SEED DRESSING:
      4 tb Prepared whole-grain
    Mustard
      2 tb Extra-virgin olive oil
      2 ts Toasted mustard seed
      2 tb Seasoned rice vinegar
      3 tb Vegetable stock or water
      1 ts Honey
    Coarse kosher salt and
    Freshly ground black pepper

  If using the center-cut ahi tuna, trim and cut the tuna into a
  block approximately 2" across; then cut into 1" steaks. Crush the
  salt, peppercorns, fennel seeds, and lavender with a mortar and
  pestle or a rolling pin. Lightly oil the tuna with 2 tsp of the
  olive oil; evenly coat the tuna with the lavender- pepper mixture,
  patting off any excess.

  In a heavy bottomed saute pan or a cast-iron pan, heat the
  remaining 1 tablespoon olive oil. Increase the heat to high and
  place the tuna in the pan. Sear for 1 minute, then turn over
  carefully, reducing the heat to medium. Sear the other side for 1
  more minute until medium rare.

  Remove from heat and immediately refrigerate the tuna for at least
  1 hour but no more than 3 hours. To serve, arrange the greens on
  chilled individual serving plates.

  Drizzle with Mustard Seed Dressing. Thinly slice the tuna and
  arrange on top of the dressed greens.

  MUSTARD SEED DRESSING:

  Preheat oven to 375 degrees F. Place mustard seeds in a baking
  pan. Place in oven and roast for a couple of minutes (watch
  carefully so the seeds don't burn). Remove from oven and let cool.
  Whisk all the ingredients together and season to taste.

  Recommended wine: Fume/Sauvignon Blanc offers some balancing
  acidity to the peppery, mustardy flavors in the dish. A young,
  vibrantly fruity Pinot Noir works beautifully as a red wine
  accompaniment.

  Adapted from From The Earth To The Table - John's Wine Country
  Cuisine by John Ash

MMMMM

Cheers

YK Jim


... A hot dog at the ball park is better than steak at the Ritz.

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