Tuna Tartare

Tuna Tartare is one of my favorite items to order when I am out.  So why not make it at home?  It was super fast, simple, and tasted amazing!  Try it for your self!  Just make sure you get some premium sushi grade ahi for maximum flavor and freshness.

Ingredients:
1 tablespoon lemon juice (fresh), 1 teaspoon lemon zest
3/4 teaspoon soy sauce
1/2 teaspoon sriracha
6 oz fresh tuna, cut into 1/4 inch slices, then diced
1 tablespoon fresh chopped shallot
2 tablespoon fresh chopped cilantro
1 small diced jalapeno
1/2 sliced avocado

Add diced tuna into bowl, add lemon juice and lemon zest.  Toss with soy sauce, sriracha, shallot, cilantro and jalapeno.  Spoon on plate.  Garnish with avocado, more sriracha, fresh diced cucumber and toasted baguette.

PUFF PASTRY- the new LBD :)

I am forming an unhealthy relationship with puff pastry.  It makes winter seem...cozier, more comfortable.  With it's light and airy deliciousness  wrapped around endless possibilities.  I am in love.  That's right I admit it.  Puff Pastry and I are an item!


Garlic Chicken Breast, Asparagus and Asiago 
wrapped in Puff Pastry

Preheat over to 450 degrees
Thaw puff pastry as instructed.


Ingredients:  1lb asparagus, puff pastry, 2 large chicken breasts, sea salt, pepper, 1 garlic clove minced, shredded aaiago (about 2 oz.), 1 egg beaten- mixed with 1 TBS water.


Line pan with parchment paper

• Cut Asparagus into 3 inch pieces
• Slice Chicken breasts in half and cut in half again, Season with salt and pepper
• Cut puff pastry into 4 equal portions
• Unroll cut portions of puff pastry- layer chicken, 1/2 oz cheese, asparagus and garlic
• Wrap pastry around filling, lay with seam on bottom
• Brush top with egg mixture
• Cook for 40 minutes (cover top with foil, remove with 5 minutes remaining)

Serve with arugula salad and smashed yukon gold potatoes.  I promise everyone will love this one!

Herb infused tuna steaks and roasted vegetables

Herb Infused Tuna Steaks

Ingredients

• 3 sprigs rosemary, leaves stripped
• 6 sprigs thyme, leaves stripped
• 3 scallions
• 3 tablespoons extra-virgin olive oil
• 2 1-pound center-cut tuna steaks (about 1 inch thick)
• Kosher salt and freshly ground pepper

Directions

Coarsely chop the rosemary, thyme and scallions. Transfer to a small bowl and mix with 1 tablespoon olive oil.

Season the tuna all over with salt and pepper and put in a shallow dish. Coat with the herb mixture on both sides; cover and refrigerate 1 to 4 hours.

Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Add the tuna and sear until golden, 2 to 3 minutes per side for medium rare.

Transfer to a cutting board and let rest 5 minutes before slicing.

Roasted Vegetables

Ingredients

• 12 cloves garlic
• Kosher salt
• 2 large pasteurized egg yolks
• 1 1/2 cups light extra-virgin olive oil (or equal parts extra-virgin olive oil and grapeseed oil)

Directions

Place 10 garlic cloves in a saucepan and cover with cold water. Bring to a simmer over medium-high heat and cook 3 minutes, then drain. Return the garlic to the saucepan and cover with fresh water. Bring to a simmer and cook 3 more minutes, then drain again.

Mince the remaining 2 garlic cloves; sprinkle with salt. Use the flat side of a chef's knife to mash the garlic and salt into a smooth paste. (For a stronger aioli, cook 8 cloves in step 1 and mash 4 into a paste.)

Combine the cooked garlic and garlic paste in a food processor. Add the egg yolks and 3 tablespoons warm water; pulse to blend, scraping down the sides as needed. With the motor running, add the olive oil in a steady stream and blend until thick. Transfer to a bowl; cover and refrigerate 1 to 4 hours.

Remove the aioli from the refrigerator about 15 minutes before serving. Whisk in up to 4 tablespoons water to thin it, if desired. Season with salt. Serve with the roasted vegetables.

Choose several vegetables and make a foil packet for each: Pile the vegetables on foil, sprinkle with salt and drizzle with 1 tablespoon olive oil and 2 tablespoons water. Seal into a packet, put on a baking sheet and roast at 450 degrees F until tender. Keep sealed until ready to serve.

Cauliflower 1 head, cut into florets: 30 minutes

Turnips 1 bunch, cut into wedges: 30 minutes

Fennel 1 bulb, cut into wedges: 30 minutes

Baby Carrots 2 bunches, trimmed: 30 minutes

Beets 2 bunches, trimmed: 45 minutes to 1 hour

Baby Red Potatoes 1 pound: 45 minutes to 1 hour

Sweet Potatoes 3 large, cut into wedges: 45 minutes to 1 hour