Text 28932, 85 rader
Skriven 2012-08-30 06:35:06 av Dave Drum (1:261/38)
Ärende: Chile 1478
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Everything-Crusted Tuna w/Roasted Red Pepper Sauce
 Categories: Seafood, Vegetables, Poultry, Wine
      Yield: 4 servings

      3 tb Dry minced garlic
      3 tb Dry minced onion
      3 tb Poppy seeds
      3 tb Black sesame seeds
      3 tb White sesame seeds
      2 ts Coarse salt
      1    Egg white; lightly beaten
      4    Sashimi-quality center-cut
           - tuna steaks; 3" x 1 1/2"
           X  1" thick
      3 tb Olive oil
      3 cl Garlic; peeled, thin sliced
      1 lg Shallot; peeled, thin
           - sliced
      3 md Roasted red bell peppers;
           - peeled, coarse chopped
           +=OR=+
      3    Red New Mexican chilies;
           - roasted, peeled, and
           - chopped
    1/2 c  Chicken stock
    1/4 c  White wine
           Salt & ground white pepper
      4 tb Champagne vinegar
    1/3 c  Grape-seed oil
  1 1/2 c  Vegetable oil

  To make the crust, mix together the minced garlic, onion,
  poppy seeds, sesame seeds and salt. Sprinkle some of this
  mixture on a plate. Dip the tuna steaks in the beaten egg
  white just enough to coat, then roll each steak in the
  crust mixture to coat it thoroughly, adding more of the
  mixture if necessary. To minimize the potential mess, coat
  the tuna steaks by holding them with a fork rather than
  your fingers. Put steaks on the same plate, atop the
  remaining mixture; set aside at room temperature.

  Preheat the oven to 450øF/230øC.

  To make the sauce, warm the olive oil in a large sauté pan
  over medium heat, and add the garlic and shallots. Cook,
  stirring, until they are soft but not colored, about 5
  minutes. Add the peppers, chicken stock and wine, season
  with salt and white pepper, and simmer until the liquid is
  reduced by half, about 8 minutes. Carefully transfer the
  mixture to a blender, add the vinegar and with the machine
  running, pour in the grape-seed oil. Blend just to
  emulsify. Adjust the seasonings, adding water if sauce is
  too thick, and set aside in a warm place.

  Have a metal baking pan at the ready; you will need it
  quickly after frying the steaks. Pour the canola oil into
  a 12-inch sauté pan or a wok, and set over high heat; when
  the oil reaches 350øF/175øC, slip the tuna into the pan.
  Fry for 1-1/2 minutes on each side, until the crust is
  well browned.

  Lift out the steaks with a slotted spatula, and place in
  the baking pan. Transfer to the oven, and roast for 1
  minute for rare, 2 minutes for medium-rare, 3 minutes for
  medium.

  Remove from the oven; spoon some sauce on each of four
  warmed dinner plates. Cut each steak in half on the
  diagonal, and place the two pieces in the center of the
  plates. Drizzle the steaks with additional sauce.

  Yield: Four servings.

  FROM: John A. Gasbarre; Chile-heads List - 20 May 2001

  Uncle Dirty Dave's Archives

MMMMM

... In mathematics you don't understand things. You just get used to them.

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