Can’t spend every night cooking up a storm… but at least I can make raiding the fridge fit a theme. Continue reading
Leftover seared tuna, pretty darn nice on its own, becomes an awesome sandwich.
Sue’s gone for the weekend, so expect several bachelor chow posts, starting with last night’s dinner. Saku (yellowfin) tuna was available at the newly-opened Fresh Thyme market at a decent price.
So how to prepare it? Seared tuna is somewhat passe, but the only other method that sounded interesting would be oil-poached, and I thought I should keep at least one meal this weekend light.
You’re probably saying, “didn’t he just post about Passover leftovers?” Yup, this atheist gets to host both religions’ spring festivals. In style.
I’ve always fought to serve something other than ham (I’m not a big fan, and neither was Jesus), and since several of my in-laws dislike lamb, this year I suggested hosting it as brunch.
Another night with Sue at a meeting, another spicy fish stew, a post-passover platter.
My sister brought a large-bore, skinless kishke* to Passover on Monday night. There was a lot left.
So take a couple big slices, toast them up in a pan with a little oil. In the same pan, saute a few stalks of asparagus, and fry an egg over easy.
Combine. Sigh. Think how many times you might be able to repeat it without a cardiologist. Maybe a picture next time.
* Kishke, also called stuffed derma, is sort of Jewish polenta, or stuffing, or maybe haggis. It’s poor-man’s food, flour (or matzo meal), broth and beef fat, usually stuffed in a sausage casing and baked. It’s delicious, but not particularly healthful.
My favorite warm-weather meal is the Thai salad Nuea Nam Tok, or “Waterfall Beef.” It’s named for the drops of juice that form on the top surface of the steak as you grill it, the sign that it’s ready to flip, or if already flipped, then it’s time to serve. It’s finally warm enough in Chicago to run the grill regularly, open the back door and get some fresh air in the house, but this dish is even better on a hot summer day: no fat other than what’s in the steak, fresh vegetables, and a bright, herby dressing.
This post may get me a shunning from Pitmaster and BBQ Life Coach Gary Wiviott, author of Low and Slow.
I made baby back ribs on a gas grill, instead of smoking them. Smoked ribs, using Gary’s methods creates a porky delight that surpasses 90% of the restaurant ribs, and is at least as good as the best rib shacks: spicy, great texture and flavor to the meat: tooth-sucking bliss. But it takes about 5 hours, start to finish. I didn’t set things up at lunch time, so smoking ribs for dinner wasn’t an option.
But they’re still great, because baby back ribs are great.