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Tuna Tartare on Grilled Potato Slices

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While I was downtown in Chinatown searching for langon fruits, I spied me some beautiful Tuna. Whenever I see really good quality Tuna I hate the thought of cooking it. It’s just to gorgeous for that. What the fish monger hated even more was my instruction of the exact piece that I wanted. I don’t like to be a pain….nah, not true, I can be a nudge. I figure Italian grandmothers can get away with it, why not a Latina/Irishwoman?? Trust me though, I let that guy know that I really appreciated his efforts. In the end everyone was happy.

While stumbling around I also came across some fresh, tight Thai Chilies. You may see them in the market as more stores are starting to carry them. They are small, slim and green, and pack a smart punch that can really sting if you’re not careful. I, as you know, love them. Feel free to switch out to jalepenos of a lesser quantity if your not a heat freak like me, or eliminate altogether. I would add a good grind of black pepper at least though…

So once back in my kitchen with the spoils of my excursion, I sliced up a few potatoes as thin as I could get them, oiled them, and threw them on my grill pan. While the potatoes softened and charred, I pulled together the tartare.

I think tartare should be made a la minute, meaning not in advance. Though perfectly good the next day, I prefer it fresh, before the lime juice has a chance to do too much work on that beautiful tuna, but if you’re making a batch for a get together, go ahead and make it beforehand- just keep it cold, cold, cold.

So here you have it. My late afternoon lunch.

I need to head downtown more often…

Tuna Tartare on Grilled Potato Slices
serves 4
 
4 potatoes, scrubbed and sliced by hand as thinly as possible
1.25# of fresh sushi grade tuna
3T toasted sesame oil
.25 c cilantro
1 juicy thai chili, minced finely
zest and juice from 3 limes
3T minced red onion
pinch of salt
 
Heat grill pan to high. Brush potato slices with oil and grill on one side until translucent  then flip to second side. Cook in batches until all are done and arrange on plates.
 
In medium size bowl combine all the ingredients except the tuna. Taste for acid and chili balance. 
 
I tossed my tuna into the freezer as I was starting the potatoes so that I can get neater slices from the cold fish. Do no freeze completely though.
 
Dice the tuna into small pieces, then toss the lot into the dressing. Give it all a thorough coating and let rest for just a minute or two. I taste again for flavor balance. 
 
Divide the tuna between the plates and enjoy!

Falafel Salad with a Twist

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This past week has been a fog of adjusting to my “real” life, while not fully willing to accept the loss of my Thailand life. It just such a treat to get into a groove and rhythm of a place, but always such a drag to wrench oneself away from it. This, on top of an erratic sleep schedule, can put anyone into a tiz.

But now I am BACK! and I do love it here as well. NYC has it’s own timbre and cadence that rings my inner bells with familiarity. I also really love NYC in the summer. I know you’re going to think I’m nuts- but I can’t help it. It’s a little quieter and a little slower. It gives me a feeling of playing hooky somehow. I’m itching to get on my bike and ride around- which I may do tomorrow for fun.

I was a good girl on my trip, and though I tasted many new and wonderful things (basil seed soup), and indulged in the familiar favorites (Kaow Neow Mamuong- Mango Sticky Rice), I managed to keep it to a reasonable amount. As a result my pants still button perfectly and I lack the post-travel remorse that I am usually famous for. The last time I traveled to Thailand I returned a good 12# heavier. I LOVED every bite! but the months of dieting after- not so much.

So I am going to take this opportunity of being ahead of the curve and perhaps start eating a healthier diet, and a downward trend on the scale- and why not? Beautiful fruits and vegetables are everywhere!!

I’ve started with these small falafel made with chickpeas and edamame. Great fiber and great protein. Rather than deep fry them I sautee them in just a little oil in a cast iron pan- which keeps them much lighter than the grease bombs on the street, and serve on a bed of greens. Extras get a quick refry the next day- So l can lunch one day and supper the next- just switch up the greens and chopped vegetables that go along side.

BTW- I’m not a huge fan of paper towels. I use them to be sure, but they are not particularly PC- in my opinion. To drain my falafel babies I cut up one of my paper bags from the market- which I also use as parchment or to line a cake pan.

Falafel Salad with Tahini Dressing
serves 6
1c shelled edamame- cooked
1 can garbanzo beans- drained and rinsed
1 large egg
1t ground coriander
1t ground cumin
1c fresh bread crumbs
2 scallions- chopped
S & P
1c raw sesame seeds
.25c tahini
2T olive oil
2T fresh lemon juice
1T toasted sesame oil
.25t sugar
6T water
1 clove garlic, crushed and minced
Combine edamame, garbanzo, egg, spices and bread crumbs in a food processor. Pulse into a coarse puree. Stir in scallions.
Refrigerate for 30 mins.
Prepare cast iron pan with small layer of oil and heat to medium high.
Spread sesame seeds on to a shallow plate. Roll 2″ balls of falafel mixture and press flat into seeds on both sides.
Gently fry on each side for 2 mins, taking care not to burn seeds. Drain on paper.
To prepare dressing simply combine all the ingredients and whisk. Allow to rest for at least 30 mins. Please adjust for taste.
Serve falafel on a bed of chopped greens and vegetables and pour dressing over to your heart’s content.
Enjoy!

Smokey Cockles with Spaghetti

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There are sounds of the summer that I really love, like the tinkling of ice in a cocktail glass, or the plinky tune of the ice cream truck through the screened window- and the money sound of cockle shells in a bowl.
It was the sound of this dish that had me standing eagerly at the fishmongers counter. Crazy eh? but why not? I love making this dish. It takes no time at all and the result is so satisfying. For those that are carb phobic I use Barilla’s Plus pasta. It’s a dried pasta with extra protein. I highly recommend it. The tooth on the pasta is closer to typical pasta and not the mealy bite of whole wheat varieties. If you don’t have it in your local market you can order it here. For those who need to keep their glycemic index low this is a way to have your pasta and maintain your balance.
But I digress…smokey bacon widens the depth of these flavors. Into the base broth, along with a hearty splash of Sauvignon Blanc, I slipped in two bay leaves from the plant my Mother gave me earlier this season. She has a bay plant that resembles Jack’s beanstalk in her living room. I was in such awe of it that Mom got me one of my own. My baby is working it’s way up, already gaining about 3 inches since I set it into my “garden window” and is now about 8″ tall. Fresh bay leaves are a real treat. Go get a bay plant for yourself and get one for a friend, you’ll both be all smiles.

I have the immense pleasure of a sweeping view of the Hudson River facing the setting sun. With the setting sun mellowing the colors of the day I sit in my window watching boats ease their way up and down the river. It may not be the dock on the bay that I really crave, but for city life I feel blessed to live in. More of the Sauvignon Blanc, famous for its vegetal and sprightly flavor, accompanied my meal. Nothing beats this combination- and with it came another wonderful summer sound- the slurp of sucking the cockles from their beautiful shells and the clink of the discarded shells falling into the bowl.

Smokey Cockles with Spaghetti
serves two
 
1.5# fresh cockles, scrubbed clean- discarding any that remain open
4 strips of smoked bacon
2 cloves crushed garlic
.5 c dry white wine
2 bay leaves
{optional pinch of red pepper}
 
2oz dried pasta- cooked al dente and tossed with 1T olive oil
 
 
In a large pot over medium heat gently sautee bacon, rendering the fat. 
 
Add in garlic and bay leaves and sautee until garlic have given up it’s fragrance.
 
Carefully add in the wine and gently simmer to meld the flavors and draw out the bay.
 
Toss in the scrubbed cockles and cover the pot with a lid.
 
Let the cockles steam for about 5 mins. They are done when the shells are completely open.
 
Do not add salt until after you’ve tasted the broth. The cockles give up their briny juice and usually that is more than enough salt.
 
Divide the pasta between two bowls and then the cockles, strain the broth to remove and grit and then pour over the two bowls.
 
 
Enjoy!
 
 
 
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Thank you for coming by and reading my recipes.
I would love to hear how you are sharing with your friends, or any other stories you want to share with me.
If you have any questions or just want to say Hi, just drop me a note. I look forward to it.
 
astackofdishes@gmail.com