So, with the holidays and family I've been away from my blog. This is just a note to say I haven't forgotten. I'll post this week for sure!
I have a bunch of new recipes and lots of things to say!
See you soon...
Posted via LiveJournal app for iPhone.
- Current Location:US, Virginia, Arlington, S Four Mile Run Dr, 4258
For me it was white stuff... like Mayo, cottage cheese or sour cream. Which now as an adult I eat when ever I can get my grubby sausage fingers on them (Mayo was my first recipe I posted in my blog). Other foods I have see children run from are Brussels sprouts, beans, fruit with seeds, fruit without seeds, carrots, pickles and the list goes on and on. Whats important is that most of us, learn over time that these things are good for us an can taste good when prepared or served correctly.
My little sister is one of the pickiest eaters I have ever met, and she loves Jack in a Boxes Chipotle Chicken Ciabatta sandwich - which BLOWS MY MIND!!! but even second sister has learned over time to eat more. She has learned to cook foods she loves and has become very good at pretending that things like grilled salmon and meatloaf are actually things in fairy tales told to children to scare them before bed - fiction as it were.
There is one recipe to this day, while apparently I do it well, thinking about it eating it turns my stomach - Tuna Fish Salad... Umm GROSS!! But, I have found a way to save Tuna Fish Salad and make it something that is truly glorious to eat.
My Immaculate Grilled Tuna Salad with Capers
1 12-16oz Yellowfin/Albacore Tuna Steak (Ahi is good to, but somewhat of a waste since we are cooking the fish through)
1 garlic clove
1/4 cup olive oil
1/2-1 full recipe of Garlic Mayonnaise (recipe to follow)
1 cup chopped celery
1/2 cup chopped red onion
1/4 cup drained capers
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh lemon juice
1 tablespoon fresh chopped dill
1 tablespoon fresh chopped Italian parsley
Salt and Pepper
Place the fish in a large flat baking dish, drizzle with olive and sprinkle salt and pepper.
Allow the fish to rest in the refrigerator for 30 minutes.
While waiting for the fish, preheat a gas or charcoal grill to 400 degrees, making sure that the grill is clean and well oiled.
Once fish has rested, drizzle with lemon juice and then place on the grill. Allow the fish to cook through. Be careful to ensure you do not over cook the fish there should be moisture left, but opaque all the way through.
Remove fish from grill, cover with foil and allow to cool in the refirgerator for at least 2 hours or over night.
Combine mayonnaise and the rest of the ingredients and allow to rest for 1 hour or over night.
Once the fish is completely cooled, cut the fish carefully into 1/2 inch squares, then gently toss in the dressing and season to taste with salt and pepper.
Serve on toasted brioche or with a salad.
1 Whole Egg
1 Egg Yolk
1/2-3/4 Cup Extra Virgin Olive Oil
4 Whole Garlic Cloves
1/2 Crush Black Pepper
1 teaspoon Lemon Juice
1 Tablespoon Water
Salt to taste
Keep trying new things...
- Current Location:United States, Virginia, Arlington
- Current Mood: drained
- Wed, 00:20: Black pepper crusted bunless beef sliders with Swiss cheese sauce http://t.co/HK6zE97
- Wed, 01:15: @SunnyAnderson I need a Mac & Cheese Recipe that is creamy and fabulous... Help me please!!!!
- Wed, 01:33: @Joan_Rivers You are truly an inspiration... Amazingly funny, and fabulous... Got to see you live at the Strathmore in Sliver Spring MD.. :)
- Wed, 01:34: RT @Joan_Rivers: My thought of the day: Why do they bother wrapping slices of American cheese in plastic when they’re both made of the s ...