Seared Tuna Salad with Wasabi Vinaigrette

Seared Tuna Salad with Wasabi Vinaigrette
From Bobby Flay 

Four and a half years ago I threw my very first dinner party.  I had just graduated college and was living by myself at my parent's new condo in downtown Chicago.  I must have been pretty dead set on throwing that party, because if I recall correctly the condo was so brand-spanking-new that it wasn't even fully furnished yet.  Among the missing furniture was a kitchen table, which makes current-me wonder what past-me was thinking throwing a dinner party (but I could waste a lot of time dwelling on such questions, so let's move on).  I ultimately served this a beautiful seared tuna salad on a black bed sheet spread over the coffee table with everyone sitting on the floor around it to eat.  (Talk about easy-to-please guests - I should throw dinner parties for 22 year olds more often!)

Four and a half years later, I don't remember many more details about that night, and frankly I had nearly forgotten about it altogether.  But I was hanging out with one of my lucky guests the other day and she mentioned that my little dinner party had turned her on to seared tuna for life.  It made me realize how long it had been since I made seared tuna, so I dug through my recipe archives and John and I whipped up that very same dish the next night.  We ate it at the dining room table this time, but it still had all the charm of my dinner party back in 2007.


Ingredients

• 1/4 cup rice wine vinegar
• 2 teaspoons wasabi paste (usually comes in a shelf-stable toothpaste tube type thing - check the Asian aisle or if your grocery store sells fresh sushi near the fish counter, check there)
• 1/4 cup olive oil
• salt and pepper, to taste
• 2 tuna steaks (6-oz each) (make sure you get high quality tuna, since you're pretty much eating it raw - we usually go to a fish market for this dish, but Whole Foods would work too)
• peanut oil
• 4 cups salad greens (we used baby arugula, which was really nice - I would recommend something with character, maybe a little peppery spice - definitely NOT iceberg or even Romain - avoid watery greens)
• 2 avocados, peeled, pitted and thinly sliced
• 2 plum tomatoes, finely chopped

Preparation

1. Whisk together vinegar, wasabi paste, and oil.  Add salt and pepper to taste and set aside.
2. Heat grill or grill pan to medium high.
3. Brush steaks with oil and season generously with salt and pepper.
4. Grill for 30 seconds on each side, just to obtain grill marks (use your discretion, I like tuna really raw and freaked out and made John flip them at like 15 seconds).
5. Thinly slice tuna, against the grain.
6. Place one cup of salad greens on each plate.  Top with avocado, tomatoes, tuna and dressing.

Serves 4.

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Caprese Bruschetta

Caprese Bruschetta
From Giada De Laurentiis

One of the nice things about living 30 miles away from your parents is you can get together fairly often, yet infrequently enough to make a special occasion of it.  For example, last weekend we had John's parents over for dinner, which seemed like the perfect excuse to use our new place settings and put together a festive table.

We always take menu planning pretty seriously, but the advent of the blog has definitely changed the game a little.  John's mom put in a special request for the bacon kale, which we were happy to fulfill.  We've also been looking for a reason to serve our papaya soup, so we started with those two items and built the menu from there.  The plan was to keep appetizers simple and just buy store bought bruschetta topping and a loaf of French bread to toast up.  However, John was feeling inspired and came across this simple recipe from Giada De Laurentiis.  He whipped up the topping that afternoon and then we toasted the bread and topped them right before serving.  It turned out to be totally worth the incremental effort for these fresh and delicious treats!  And, bonus, we had a little extra topping and mozzerella, which made for awesome caprese paninis the next day!


Ingredients

• 1 (32 oz) can whole tomatoes, drained
• 1 cup fresh basil, plus extra for garnish
• 4 Tbsp extra virgin olive oil
• 3 garlic cloves
• salt, to taste
• pepper, to taste
• 2 French baguettes, cut into 1 inch slices (~36 slices)
• 1 1/2 lbs mozzarella cheese, cut into 1/4 inch slices

Preparation

1. Preheat oven to 375 degrees.
2. Place tomatoes, 1 cup basil, olive oil and garlic in the bowl of a food processor.  Pulse until smooth with some chunks.
3. Place bread slices in a single layer on a baking sheet.  Bake for 3 minutes until light golden brown.
4. Place a slice of mozzarella on each piece of bread and return to oven for 1 minute, or until cheese starts to melt.
5. Top each piece with a tablespoon of the tomato mixture and a few strips of basil.

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Turkey Chili

Turkey Chili
From Martha Stewart 

We debated long and hard over what to do for our awesome next door neighbors who just brought home a new baby.  As new homeowners with roughly zero experience with kids or people producing them, we realized we were woefully unaware of what new parents might need.  Then we thought, well, what does everyone need?  FOOD!  Of course that presented the question of what food.  We don't know them super well since we've only been in the house for 4 months, so we decided to hedge our bets with a mixture of meaty, vegetarian, sweet and spicy.

Today's chili covers the meaty and spicy end of the spectrum.  We kept half the batch for oursleves, and with every bite I prayed that they aren't vegetarians because the idea of this chili going to waste brings tears to my eyes.  You'd NEVER know it's turkey because it's so outrageously flavorful and hearty.
I should point out that this recipe makes enough chili to feed an army.  That's fine with us because we love the leftovers, but beware if you don't own a huge pot.  We DO own a huge pot, yet we are two for two on starting this recipe in our medium one and having to transfer it half way when things get crazy.  Planning isn't my strong suit...

Ingredients

• 4 slices bacon, cut into half inch strips
• 3 lb ground turkey, 7% fat
• 4 cups white onion, chopped
• 1/4 cup minced garlic cloves (we used jarred, pre-minced garlic, due to laziness)
• 2 jalapenos, chopped (we left the seeds in, which makes it slightly hotter - your call - frankly it wasn't very spicy, so feel free to play it up with hotter chilies)
• 3 Tbsp chili powder
• 3 Tbsp unsweetened cocoa powder
• 4 tsp cumin
• 2 cans (28 oz each) whole tomatoes
• 2 Tbsp molasses
• 4 tsp coarse salt
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• oyster crackers, for serving, optional
• chopped onion, for serving, optional
• shredded cheese, for serving, optional
• sour cream, for serving, optional

Preparation

1. Heat a 5-quart Dutch oven or heavy pot over medium heat.
2. Cook bacon until crisp and brown, about 6-8 minutes.
3. Raise heat to high, and add turkey.  Cook, stirring and breaking up meat with a wooden spoon, until no longer pink, about 8-10 minutes.
4. Add onion, garlic, and jalapenos.  Cook until soft, stirring often, about 5 minutes.
5. Stir in chili powder, cocoa powder, and cumin.  Cook, stirring, until fragrant, about 1 minute.
6. Add tomatoes with juices.  Break up whole tomatoes with a wooden spoon.
7. Add molasses, 1 cup of water, and salt.  Bring to a boil.
8. Reduce heat to low.  Simmer, partially covered, for 30 minutes.
9. Add beans.  Continue cooking, uncovered, about 30 minutes.
10. Serve with desired toppings.

Serves 8 (big, filling bowls).

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Quinoa and Corn Salad

Quinoa and Corn Salad
From Ezra Pound Cake 

As an avid lunch packer, having a cold salad in the fridge all week can be invaluable.  When I'm scrambling to throw something in Tupperware at 7am while simultaneously whipping up breakfast sammies and figuring out who's going to walk this rascal, cold pasta and grain salads are my go-to.  John is too manly to pack a lunch for the office, but since he works from home a few days a week no one has to see him secretly eating leftover homemade salads for lunch on those days.

This salad is really refreshing and a great way to use what's left of summer corn.  If you've never cooked quinoa (keen-wa) before, it's not as scary as it looks.  You can get it in bulk at Whole Foods, and most normal grocery stores sell it now too.  Try the organic or natural aisle, or just ask an employee.  If you can't find it or aren't feeling adventurous, this would also work with couscous, bulgur, faro, or any other small grain.

Ingredients

• 1 1/2 cups uncooked quinoa
• 6 Tbsp olive oil, divided
• 2 tsp cumin
• 1/2 cup fresh lime juice (this was about 6 limes for me)
• 1 jalapeno, chopped and seeded, or more to taste
• 1 garlic clove, grated (use a cheese grater - it prevents bites with big pieces of raw garlic, which can be pretty gross)
• 1 tsp coarse salt
• 2 ears of corn, kernels cut off
• 1 pint cherry tomatoes, quartered
• 1/2 cup scallions, white and green parts, thinly sliced
• 1 ripe avocado, peeled, pitted, and diced
• 1/2 cup cilantro, finely chopped

Preparation

1. Rinse quinoa in a fine mesh strainer for at least 45 seconds, shaking the strainer to make sure everything gets rinsed.  This step is no joke - quinoa has a weird, soapy tasting film on it naturally, and you definitely want to wash it off.
2. Heat 1 tablespoon olive oil in a large skillet.  Add rinsed quinoa and saute over medium heat, stirring frequently, until golden brown, about 10 minutes.
3. Add 2 cups of water to the quinoa and bring to a boil.
4. Cover and reduce heat to medium-low.  Cook 18-20 minutes, until all water is absorbed and the quinoa looks like it's uncoiling.
5. Remove from heat and let stand, uncovered, until cool.
6. Toast cumin over medium heat in a small skillet for 3 minutes.
7. Combine toasted cumin, 5 tablespoons olive oil, lime juice, jalapeno, garlic and salt in a large bowl.  Whisk to blend.
8. Stir in cooled quinoa, corn kernels, tomatoes, scallions, avocado and cilantro.

Serves 8 as a side dish or light lunch.

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Chorizo Bean Dip

 

Chorizo Bean Dip
From Cooking Light 

 

We've got one last surprise entry from the book club extravaganza.  I call it a surprise because it was too busy getting its groove on in the oven to make the teaser picture I posted last week.  On top of that, the book club version was made following the Cooking Light recipe verbatim.  It was devoured at book club and we thought about posting it as is, but we had a hunch we could make it even better.

 

So we scrambled to find a reason to test out the improved recipe before I moved on from my series of book club posts.  Just as we were about to resign ourselves to a bean dip dinner for two on Friday night, opportunity came a knockin' in the form of a Bears game cook out.  The main change was swapping out Spanish chorizo for the raw, crumbled Mexican variety.  It makes for a much smoother texture and adds smokey chrorizo flavor to every bite.  Enjoy!

 

Ingredients

• 1 Tbsp olive oil
• 4 oz Mexican chorizo (it comes raw in a tube and you can squeeze it out and cook it kind of like ground beef)
• 1 onion, chopped
• 2 Serrano peppers, or any fun hot pepper you want to try out, chopped (we removed about half the seeds, this depends on your chili and your preference for heat)
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp ground red pepper
• 5 garlic cloves, smashed and minced
• 3/4 cup chicken broth
• 2 (15 oz) cans black beans, rinsed and drained
• 1 large tomato, seeded and chopped
• 3/4 cup Mexican cheese blend (we used reduced fat)

Preparation

1. Preheat oven to 350 degrees.
2. Heat oil in a large saute pan over medium-high heat.  Add chorizo crumbles, breaking up with a wooden spoon.  Saute for about 5-7 minutes or until cooked, stiring occasionally.  Remove chorizo from pan, set aside.
3. Using the same pan over medium-high heat, add onion and jalapeno to chorizo drippings.  Saute 4 minutes, stirring occasionally.
4. Add salt, cumin, red pepper and garlic.  Saute 1 minute, stirring constantly.
5. Stir in broth and beans and bring to a boil.  Cook 5 minutes.  Remove from heat.
6. Mash beans using a potato masher.  Stir in reserved chorizo.
7. Spread bean mixture in an 8x8 baking dish, coated with cooking spray.  Top beans with tomatoes and cheese.
8. Bake for 20 minutes, or until cheese is melty and starting to brown.

Serves 6 (1/2 cup servings).

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Macaroni Salad

 

Macaroni Salad
From Food Network Kitchens 

 

A lot of the food bloggers I follow are really kind, sweet people.  From what I can tell, they live their lives on an advanced holiday schedule, graciously vetting and posting all holiday-themed recipes as much as a week before said holiday.

 

I am not those bloggers.  Hence, 1 week after Labor Day, as the weather spirals further and further from anything remotely resembling BBQ inspiration, I am finally posting the macaroni salad I served last weekend.  On the plus side, summer will (theoretically) return one day, and Chicago's 9 month winter should afford me enough time to figure out how to set up a recipe search feature.  So catalog this one in the back of your brain, and then come back and search for it come June!

 

Ingredients

• 2 cups dry elbow macaroni
• 1/3 cup diced celery
• 1/4 cup minced red onion
• 1 Tbsp minced flat-leaf parsley
• 1/2 cup diced vine-ripened tomato
• 4 oz block of mozzarella cheese, cut into 1/4-inch cubes
• 1/2 cup mayonnaise
• 3/4 tsp dry mustard
• 1 1/2 tsp sugar
• 1 1/2 Tbsp cider vinegar
• 3 Tbsp sour cream
• 1/2 tsp salt
• additional salt + pepper, to taste

Preparation

1. Cook macaroni according to box.  Dry well and allow to cool for about 10 minutes.
2. In a large bowl, combine macaroni, celery, onion, parsley, tomato, and cheese.
3. In a small bowl, whisk together mayo, mustard, sugar, vinegar, sour cream, and salt.
4. Pour the dressing over the salad and stir to combine.  Season with more salt, plus pepper, to taste.
5. STORE IN YOUR FRIDGE TILL TOMORROW!!!  Promise me you won't eat this on the day you make it, and then think, huh, this wasn't very good.  Cause I'm telling you right now, it NEEDS a night in the fridge to meld together.
6. While I'm at it, double the recipe so you'll have leftovers, cause if it tastes 100% better after one night in the fridge, it's 200% better after two nights!

Serves 6 generous side helpings.

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Bacon Blue Cheese Guacamole

 

Bacon Blue Cheese Guacamole
Adapted from The Best Thing I Ever Ate, on Food Network

 

Yes, you read that right.  And yes, it's awesome.  Unless, of course, you hate blue cheese, as does my roommate (that's what I choose to call him when he makes poor life decisions such as this).  But no worries, that just means more for me and the other sane people out there!

 

I made this gem for our big Labor Day BBQ and it was a huge hit.  People tended to take one bite, shoot me a quizzical look, and then exclaim "Oh my God, is there BACON in this?!?"  And then dive back in for more...

 

Ingredients

• 4 ripe avocados, pitted and mashed
• 1/4 cup red onion, chopped
• 2 garlic cloves, smashed and minced
• 2 large Roma tomatoes, seeded and chopped
• 2 jalapenos, chopped (seeds in if you like extra heat - we do!)
• 3 Tbsp fresh cilantro, chopped
• 6 strips bacon, cooked until crispy and chopped into bits
• 1 1/2 tsp paprika
• salt and pepper, to taste
• juice of 2 limes
• 1/4 cup blue cheese
• 1 tsp fresh sage, finely chopped

Preparation

1. Mix all ingredients together.  (If you want to get some extra prep work done the night before, you can chop and mix everything except the avocados and store it in a bowl over night.  Then right before serving, add the avocados and possibly extra salt and pepper.)

Serves a crowd of blue cheese loving guac enthusiasts!

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Marcella's Tomato Sauce

 

Marcella's Tomato Sauce

From Marcella Hazan's Essentials of Classic Italian Cooking

 

I'm 75% Italian and John is 25%, which means in a generation of mutts, we'll be producing 50% Italian kids one day - not too shabby!  But this means that it's pretty likely our kids will one day ask us for some classic Italian family recipes...so I guess it's time to make some up!

 

This marinara sauce by Marcella Hazan is seriously so outrageously good and simple that I'm happy to pretend that she's in my family for eternity.  In her book she states that her Tomato Sauce with Onion and Butter is "an unsurpassed sauce for potato gnocchi", so we looked no further and paired it with her gnocchi recipe.  Our gnocchi still needs works, so I'll save that post for another day, but this sauce is delectable as written, and may well be our family sauce for generations to come.

 

We've also had it on meatball subs, for breakfast in Eggs in Purgatory, and of course over spaghetti, and it is ALWAYS perfect.

 

Ingredients

• 2 cups canned imported Italian plum tomatoes, cut up, with their juice (we use San Marzanos)
• 5 tbsp butter
• 1 medium onion, peeled and cut in half
• salt, to taste

Preparation

1. Place tomatoes, butter, onion halves and salt in a saucepan.
2. Cook uncovered at a very slow but steady simmer for 45 minutes.
3. Stir from time to time, mashing any large pieces of tomato with the back of a wooden spoon.
4. Taste and correct for salt, discard onion.

Serves 6.

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