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Day July 30, 2005

Entries 3 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

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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

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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)