July 2005
Mon Tue Wed Thu Fri Sat Sun
« Jun   Aug »
 123
45678910
11121314151617
18192021222324
25262728293031

Month July 2005

Entries 5 Total

Sesame-Coated Tuna with Cilantro Salsa

Jul 30, ’05

Ingredients:
1 tuna steak
1/4 cup sesame seeds
2 tomatoes, seeded and diced
1 garlic clove, crushed and finely chopped
1 tbsp cilantro, finely chopped
1 tbsp lime juice
arugula or other mixed greens
salt, pepper, olive oil

1. Cut tuna steak in thick chunks. Roll in sesame seeds to coat. Refrigerate until ready to cook.
2. For the salsa, combine tomatoes, garlic, oil, lime juice in a bowl. Cover and refrigerate until ready to use.
3. Heat a frying pan and add olive oil. When oil is hot, fry tuna until tender but still pink in the center, about 2-3 minutes per side. Remove and drain on paper towels.
4. Serve on top of greens and spoon the salsa on the side. Season with salt and pepper.

Related post/s:
Cool Food at Amazon.com

Comments (0)

Chicken with Mint and Cilantro Dressing

Jul 30, ’05

This was one of the best dishes I’ve ever had to cook and eat alone. I served this on top of kimchi-flavored fried rice.

Ingredients:
chicken breast fillet
handful of mint leaves, finely chopped
handful of cilantro, finely chopped
half a cucumber, cut through center and thinly sliced
handful of snap peas, blanched
2 stalks of scallions, sliced diagonally
2 tbsps rice wine
1 tbsp soy sauce
1 tbsp lemon juice
2 tbsps sweet chili sauce
salt, pepper

1. Coat chicken fillets with salt and pepper. Cover and refrigerate until ready to cook.
2. Combine mint leaves, cilantro, cucumber, snap peas and scallions in a bowl. Season with salt and pepper.
3. Heat a frying pan and add olive oil. When oil is hot, fry chicken until cooked through, about 8 minutes per side. Remove from pan and allow to cool. Set aside. When cool, slice the chicken diagonally and toss with the vegetables.
4. For the dressing, combine rice wine, soy sauce, lemon juice and sweet chili sauce. Pour over the chicken and the vegetables and toss until well coated.

Related post/s:
Kimchi for kimchi-flavored fried rice

Comments (0)

Greek Peppered Lamb Salad

Jul 30, ’05

You can add drained Kalamata olives to this dish.

Ingredients:
lamb fillets
1 1/2 tbsps pepper
2 vine-riped tomatoes, chopped
1 small cucumber, chopped
Greek feta cheese
3/4 tsp dried oregano
1 tbsp lemon juice
salt, olive oil

1. Roll the fillets in the black pepper. Cover and refrigerate until ready to cook.
2. Combine tomatoes, cucumber and feta in a glass bowl. Sprinkle with some oregano and season with some salt.
3. Heat a frying pan, add olive oil. When oil is hot, fry lamb until tender but still pink, about 2-3 minutes per side. Remove from pan and allow to cool. Set aside for about 5 minutes. When cool, slice the lamb in thick chunks and toss in the salad.
4. In a screw-top jar, combine lemon juice, oregano and olive oil. Season with salt and pepper. Shake well. Pour in salad and toss lightly.

Related post/s:
Cool Food at Amazon.com

Comments (0)

Asian Tofu Salad

Jul 29, ’05

Ingredients:
16 oz. firm tofu, drained and cut into cubes
1 red bell pepper, julienned
1 green bell pepper, julienned
1 orange bell pepper, julienned
2 stalks of scallions, sliced diagonally
a handful of cilantro, finely chopped
1 1/2 cups of Chinese cabbage, shredded
1/2 cup peanut oil
2 tbsps sweet chili sauce
2 tbsps lime juice
1/2 tsp sesame oil
1 tbsp soy sauce
1 garlic clove, crushed, finely chopped
2 tbsps fresh ginger, grated1. Combine all vegetables in a bowl.
2. For the dressing, combine sweet chili sauce, lime juice, sesame oil, soy sauce, garlic and ginger. Whisk in half of the peanut oil and pour over vegetables. Toss to coat.
3. Heat remaining peanut oil in a frying pan. Cook the tofu until golden with a crispy edge, about 3 minutes each side. Remove from pan and set aside. When cool, add to the bowl of vegetables. Toss lightly.

Related post/s:
Cool Food at Amazon.com

Comments (0)

Deep-Fried Okra

Jul 18, ’05

Ingredients:
1 pound okra, rinsed and cut into 1/2-inch pieces
1 egg
1/3 cup of milk
2 cups dry breadcrumbs
2 cups corn oil
a dash of red pepper flakes
salt, pepper, frying oil

1. In a bowl, whisk together egg and milk. Use another bowl for the bread crumbs. Toss half of the okra in the egg mixture until coated. Use a slotted spoon to pick up the okra pieces, letting excess liquid drip in the bowl. Transfer okra to the bowl with the breadcrumbs and toss until coated.
2. Heat a deep skillet. Add oil until hot. In medium heat, add red pepper and fry okra until golden brown, about 5 minutes. Remove cooked okra with a slotted spoon. Season with salt and pepper. Repeat with remaining okra.

Comments (0)