Open-faced Tuna Avacado Sandwich

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Ingredients:

1 clove garlic
½ lime, juiced
2 avocado, chopped
6 grape tomato, chopped
¼ c cilantro, chopped
¼ t chipotle powder
¼ t cumin, ground
Pinch of salt
2 T pistachio oil
1 tuna steak
3 eggs
3 slices pumpernickel bread, lightly toasted
3 t goat cheese crumbles
Directions:
Lime sauce, see below
Heat garlic in microwave for 10 seconds then mince.
Combine garlic, lime, avocado, tomato, cilantro, spices and salt until well macerated but still chunky.
Heat oil in skillet and sear tuna on both sides for about 30 seconds.
Remove tuna and cook eggs over easy.
Slice tuna into 1 cm wide strips
Cover each slice of lightly toasted bread with 1/3 of the avocado mixture.
Place and egg on the avocado, then arrange the tuna on top of the egg.
Sprinkle the cheese over the tuna and drizzle with lime sauce.
Lime sauce:
½ lime, juiced
1/8 t chipotle powder
1 t honey
1 t arrow root powder
½ T butter

Heat juice, chipotle, honey and arrow root until it starts to boil.
Remove from heat and stir in butter.

Mushrooms & Short Ribs

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6 boneless short ribs
4 T butter, unsalted
8 oz baby bella mushrooms, minced
2 lg shallot, minced
100ml mushroom stock
2 T Bal Soy
1 T honey
1 T cubeb vinegar
1 T tarragon

Sous vide ribs at 144 F for 72 hours.
Melt butter and sauté mushrooms until almost dry.
Add shallot and sauté until translucent.
Add stock, BalSoy, honey and tarragon.
Simmer until liquid is mostly evaporated.
Remove meat from bags & pat dry
Season with salt & pepper then sear on all sides.
Top with mushroom mixture and serve.

Jake’s Little Hot Sauce

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Jake’s Little Hot Sauce by Kai

1 large shallot, chopped
2 clove garlic, minced
2 T olive oil
1 polbono pepper, coarse chop
5 yellow habanero peppers, coarse chop
5 red habanero peppers, coarse chop
5 Thai chilies, coarse chop
8 kumquats, seeds removed
1 mango, coarse chop
1 peach, coarse chop
¾ cup guava juice
2 T maple syrup
½ t salt
1 T malt vinegar
1 T white balsamic vinegar
1 T black mustard seed
2 T yellow mustard seed
1 T galangal
1 t Worcestershire powder
1 t fish sauce

Sauté shallot & garlic until translucent in a medium sized stock pot.
Add peppers and fruit and sauté for 5 minutes.
Add remaining ingredients and simmer for 20 minutes.
Puree in blender, bottle and refrigerate.

Fun With Leeks

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Leek Pickle

85 leeks
50 ml malt vinegar
50 ml white balsamic vinegar
150 ml white wine vinegar
3 T lyles golden syrup
6 T honey
1 C water
3 T salt
1 t mustard seed, yellow
1 t corriander
1 t fennel seed
2 t pink peppercorns
1 t cubebs
2 long pepper
2 bay leaf
1 grape leaf

Trim leeks, reserving greens for pesto.
Simmer vinegars, syrup, honey, water, salt and spices for 2 minutes.
Add leeks and simmer for 2 minutes.
Prepare canning jar in hot water bath.
Place grape leaf in jar then add leeks.
Set aside for at least 7 days before using.
I’m going to set some aside for 6 months to see how they keep…

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Leek Pesto

Leek leaves from recipe above
2 T butter
2 T olive oil
zest of 1/2 lemon
3 T lemon juice
1 t salt
6 T pine nuts
1/2 cup grated Parmigiano-Reggiano
1/8 C pistachio oil

Saute greens in butter and oil until just wilted.
Process all except pistachio oil until well incorporated.
Drizzle in oil with processor running until desired consistency reached.

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Leek/Tuna Cracker Spread

1/2 c garbanzo beans
1 T white balsamic vinegar
1 T  cubeb vinegar
2 T parsley, chopped
1/3 C mayo
3 T leek pesto
1 small can tuna, drained
1/4 t salt
1/4 t black pepper
1 hard boiled egg, minced

Combine beans, vinegars, parsley.
Add mayo and pesto.
Break up tuna and combine.
Season with salt and pepper.
Fold in egg.
Serve on crackers.

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