Welcome to The Wannabe Gourmet…I’m Jonathan Everyday (or Silver Blue, or John Barker, depending on how you arrived here. LOL!), and I’m here to show that good, healthy cooking doesn’t have to be expensive, time consuming, or difficult!
Monthly Archives: March 2010
Sesame Encrusted Tuna Steaks
Sesame Encrusted Tuna Steaks (served with sautéed Chinese cabbage and brown rice)
3 six-ounce tuna steaks
1/2 cup balsamic vinegar
4 tbsp olive oil (separated)
2 oz sesame seeds
In a zip-top bag, place tuna steaks. In a bowl, combine vinegar and 2 tbsp olive oil, whisk to combine. Pour over tuna steaks, zip bag, and turn to completely coat. Place in fridge for 15 minutes, turning every 5 minutes. Heat your skillet with remaining olive oil until wisps of smoke appear. Reduce heat to medium.
On a plate, spread your sesame seeds out and using tongs, remove steaks, one at a time, and coat on all sides with sesame seeds. Place in skillet and cook on each side, 3 minutes (for medium rare, 5 minutes per side for well done). (Be careful to not burn the sesame seeds.) Remove to cutting board and allow to rest 5 minutes, then slice, and serve atop brown rice, alongside sautéed Chinese cabbage. Provide lemon alongside for those who wish to “spritz” their tuna before dining.
Very simple, very flavourful, very healthful!
Coquilles St. Jacques
Coquilles St. Jacques (Scallops au gratin)
1.5 lb bay scallops
2 cups dry white vermouth (or dry white wine)
2 bay leaves
2 tbsp chopped shallots or scallions
2 tsp sea salt
1 tsp ground black pepper
3 tbsp quality butter
3 tbsp all purpose flour
12 ounces fat-free half & half
grated Swiss cheese
In a skillet with large sides, place vermouth, bay leaves, shallots or scallions, salt and pepper over medium heat until it comes to a simmer. Add scallops and sauté until they are just springy to the touch (this will only take 4-5 minutes). Remove from heat and drain through a sieve, reserving the liquid. Remove bay leaves and discard.
In a saucepan, melt butter and combine with flour, stirring until well combined. Cook over medium heat for two minutes to cook out the flour taste, but not to colour. Remove from heat, and add reserved scallop/wine liquid. Whisk vigorously to combine, being careful that there are no lumps. Add half & half (the recipe called for heavy cream, but this is in the interest of being a bit more calorie conscious), and return to medium heat. Stir continuously for 2-3 minutes until your velouté sauce thickens. Once thickened, remove from heat and enrobe your scallops in your sauce, heating them through. Preheat your oven to 400F.
In buttered scallop shells, or ramekins, or oven proof dishes, place 1/2 cup scallop/sauce mixture and top with 2 tbsp grated Swiss cheese. Place in oven 10 minutes or so until cheese is melted and bubbly and browned.
Serves 6.
This recipe is modified from Julia Child’s recipe located in her book The Way To Cook, and part of her 6-part video series (now out of print).
2010, a better year
Egads. Where on earth did 2009 slip to? I mean, I know I had a lot going on in my life, but that was no reason to let everyone think that The Wannabe Gourmet had hung up his apron and decided to survive solely on take-away foods. No! In fact, once i had the kitchen totally overhauled in January 2009, things took a turn for the strange. The best thing is that I came out of it all a stronger, hopefully wiser person. My goal is to start back up again, slowly, of course, and see how it all goes now.
This week is going to be a “seafood week” at Jonathan’s house. Last night, Shrimp and Roasted Asparagus Pasta. Tonight, Coquilles St. Jacques (Scallops au gratin). Tomorrow night, Sesame crusted Tuna Steaks. Thursday, Crab Cakes. Who knows what Friday will bring?
What have you all been up to (my two faithful readers who keep popping by to see if I’ve updated)?
Easy Shrimp Dinner
Shrimp, Asparagus & Farfalle
Asparagus preparation:
1 lb of Asparagus, trimmed
2 tbsp olive oil
Heat oven to 425F and toss asparagus with olive oil. Place on cookie sheet in a single layer and roast for 15-20 minutes. Remove from oven, allow to cool, and cut into 1″ pieces. Reserve. Prepare shrimp:
Shrimp preparation:
1 or 2 cloves of garlic, finely diced (according to taste)
1 tbsp olive oil
1.5 pounds (21/30) raw shrimp, peeled and deveined, tails removed
1/2 tsp Kosher salt
1 tsp freshly cracked black pepper (or more to taste)
Heat olive oil in wok or large heavy skillet. When the oil begins to wisp smoke, add the garlic and allow it to infuse the oil with flavour, but do not brown. This should take about 60-90 seconds. Garlic will soften slightly. Add shrimp and toss until they are cooked (they will turn pink to let you know they’re done). Remove from heat, sprinkle salt and cracked black pepper over all. In the meantime take 1 pound of mini Farfalle pasta and cook according to directions.
Assembly: Drain pasta, add cooked shrimp and roasted asparagus. Toss to combine. Serve alongside a green salad. Serves 4 generously, 6 adequately, 8 as a multi-course meal.