Ahi Tuna Burgers

I have a friend who loves to go deep sea fishing. She always remembers me and brings me part of her catch. She recently gave us a large piece of tuna. We seared most of it on a salt block. There was about a pound left over so I made Tuna Burgers. I learned this technique from a meal service we used to get. I liked the process but changed up the flavors. I serve this with a simple side salad or plain potato chips.

This recipe is delicious, as is. However, if you want to tweak it, I have a few suggestions. I use sesame oil to cook the burgers. The flavor of sesame oil is very strong, but the burgers are not in the pan long enough to do anything but take on a little taste. If you purchase it, there are a million more uses for it and it won’t go to waste. Also, I sprinkle my pineapple with yellow curry powder before I grill it. I just like the combinations of spices. You could also sprinkle it with a little ancho chili powder. The smoke and the heat are nice. Speaking of heat, I love it. The spicier the better. So, I always use extra sriracha. If you have guests who do not enjoy spice, Dijon mustard is a good substitute for the sriracha mayo

Servings: 4 burgers
Hardware: Measuring spoons and cups, cutting board and knives, a large non-stick skillet (I used cast iron), a large bowl for mixing, a small bowl (preferably a storage container), a large spatula, a fork, 2 plates, paper towels, and plastic wrap
Time: Active time: 10 minutes; Cook: 4-6 minutes; dinner in under 20 minutes 

 

Ahi Tuna Burger

with Spicy Mayo, Grilled Pineapple & Avocado

   

Ingredients

• 1 pound of ahi tuna (also called yellow fin)
• Oil for the skillet (optional teaspoon of sesame oil)
• 2 green onions
• 2 teaspoons grated ginger (¼ teaspoon dried, ground)
• ½ cup panko breadcrumbs
• 2 tablespoons +⅓ cup mayonnaise
• 1 teaspoon soy sauce
• 1 teaspoon (or more) sriracha
• 4 slices of pineapple
• 2 Hass avocados
• Salt and pepper
• 4 hamburger type buns (I used brioche) toast them if you want
• Optional-yellow curry powder or ancho chili powder

1. Mix the ⅓ cup mayonnaise and the desired amount of sriracha together in the small storage container. Place it in the fridge until needed.
2. Slice the green onions as thin as possible. Use both the white and the green parts. Put the onions into the mixing bowl with the ginger, breadcrumbs, remaining mayonnaise, and soy sauce. Pat the tuna dry and chop it into very small pieces. Discard any skin or sinew. Place the tuna into the bowl. Add a TINY pinch of salt. Mix well. Carefully shape the tuna mixture into four equal burgers, cover in plastic wrap and place them in the fridge until needed. Placing them in the fridge helps them hold together.
3. Heat the skillet on high. Do not add oil yet. Pat the pineapple as dry as possible. Sprinkle both sides with the curry or chili powder if desired. When the skillet is very hot, add the pineapple and sear until brown and then flip. This should only take one or two minutes on each side. Set the pineapple aside.
4. Do not wash the skillet but add enough oil to it to cover the bottom. If you are using sesame oil, don’t use more than a teaspoon. The flavor is strong. Turn the heat down to medium-high. Add the tuna burgers sear for 1-2 minutes per side. You don’t want to overcook the tuna. You may need to add more oil to the pan when you flip them. Remove them from the pan and set them aside with the pineapple slices.
5. Cut the avocados open and remove the seeds. Use a knife to slice them into equal portions and flip the peel inside out so that the slices fall onto the plate. Lightly sprinkle the slices with salt and pepper. To make a burger, generously spread the sriracha mayo on each side of the bun, add a tuna burger, top the burger with a slice of pineapple then a few slices of avocado.

Blueberry Cheese Danish

Blueberry season is upon us. So, is Independence Day. So, I did a twofer-used up blueberries, made a patriotic looking breakfast. These pastries are as delicious as they are beautiful. They are very easy to make but look complicated. No one needs to know.

This Danish can be made without the fruit. You can also forego the pie filling and use just fresh fruit at the end. If you choose to do this, use more berries. You can use other types of fruit-peaches, raspberries, strawberries-if you want.

If you really  want to make them look more luxurious, you can sprinkle them with powdered sugar OR drizzle a little glaze over the top.

Servings:  11 Danishes
Time: Active time: 10 minutes; Thaw: 20 minutes Cook: 13-15minutes; Danishes in about an hour
Hardware:  Measuring spoons and cups, a clean flat surface, a rolling pin, a mixer and mixing bowl, a silicone spatula, a zester, a can opener, a 4.5 inch round cookie cutter (I used a Tupperware lid), a drinking glass, parchment paper or silicone baking mat, and a baking sheet

 

Ingredients:

• 2 frozen puff pastry sheets-thawed (one box)
  
• 1-8-ounce package of cream cheese
• 1/3 cup granulated sugar
• 2 tablespoons sour cream
• 1 lime
• 2 teaspoons of vanilla
• 1¼  cups of blueberry pie filling
• 5 ounces fresh blueberries (rinsed0
• Flour 

 

 
 
 
 

1.  Read through the recipe before beginning. Allow the puff pastry to thaw for about 20 minutes. Set out the cream cheese, too. Zest and juice the lime. Set aside about 1 teaspoon of the lime zest for garnish. Open the blueberry pie filling. Cover the baking sheet in parchment paper (or the silicone mat) and set aside. Preheat the oven to 400° F.
2. Place the cream cheese, sugar, sour cream, lime juice and lime zest into the mixing bowl. Blend until the texture is completely creamy. Set aside.
3. Unfold one puff pastry sheet onto a lightly floured work surface. Roll the sheet until it is about 1x1 inch larger on each side. With the 4.5-inch cookie cutter, cut out four circles. Using the drinking class score a smaller circle in the middle of each larger circle by pressing down but NOT through. You just want the smaller circle to be an outline. Do this with the second puff pastry sheet as well. Roll out the scrap dough to make 3 more Danishes. Place them on the baking sheet, not touching.
4. You may need to cook in batches. Place the waiting Danishes in the fridge until you are ready to use them. Make sure they aren't touching.
   
5. Place 2 tablespoons of the cream cheese mixture in the center of each Danish. Use the spatula to spread the filling to the edge of the inner circle. Top the cream cheese mixture with 1½ tablespoons of the pie filling. Bake for 13-15 minutes or until the Danishes are golden brown. Top with fresh berries and a sprinkle of lime zest.
6. Allow the Danishes to cool to room temperature before serving.

Sausage with Olives and Grapes

Usually, my Thanksgiving menu has a theme. This year, it is nostalgia. The Creamed Peas reminded me of my maternal Grandma.

Sausage with Olives & Grapes

This dish reminds me of my paternal Grandfather. He lived alone and was much older than my other grandparents. My other cousins called him Mr. Baldinelli or Grandpa Baldinelli. I called him Joe. I don’t know how that came about. Who recalls how we get or give names? Sometimes, when I was in high school, I would skip class and ride the city bus over to visit him. We always made lunch. He wasn’t what you might call warm and grandpa-ish, but he appreciated that I came over. We didn’t have much to talk about, but we talked about the food we were making. He often made this dish. Sometimes, he added grape tomatoes and garlic. Sometimes, he served it over crusty bread and sometimes we ate it by itself. But always, he talked to me and I listened, and he was my Grandfather. After lunch, I would clean up and catch the city bus back to school so I could catch the school bus home. I miss him.

This would be a great Thanksgiving brunch dish or a side dish for Thanksgiving dinner. Use whatever kind of sausage you like. Sweet Italian sausage would be nice. I used wiejska kielbasa because Fehrenbacher's Artisan Sausage, our local artisan butcher, had them in the case. I wouldn't use anything spicy.

 

 

Servings: 4-8 depending on how you plan on serving it
Time:  Prep: 15 minutes; Cook: 45 Minutes;  Goodness in under an hour 
Hardware:  Measuring spoons and cups, a cutting board and knives, a wooden spoon, a fork, a deep, non-stick skillet that can be used on the stove-top and in the oven-I like to use cast iron, a heavy potholder, a plate, a large, pretty serving dish

 Ingredients

• ½  Spanish onion, about 4 ounces
• Olive oil
• Salt and pepper
• 1 pound  of seedless red grapes with the stems removed
• 1 cup pitted Kalamata black olives
• 1½ pounds of sausage
• 1 teaspoon fennel seeds
• 1 tablespoon of balsamic vinegar
• 2 tablespoons water
• 2 tablespoons chopped fennel fronds (you can substitute chives or parsley) Save a little for garnish
• 4 cups of prepared wild rice

1.  Slice the onions as thinly as you possibly can. Preheat the oven to 450˚. Rinse the olives if they are canned or jarred.
2. Cover the bottom of the skillet in oil. Heat over medium-high. Add the onions and sauté until the onions turn translucent and just begin to brown.
3. Add the grapes and olives. Salt and pepper generously. Sauté for about 5 more minutes, stirring often.
4. Poke the sausages all over and place them on top of the grape mixture. Sprinkle with fennel seeds. Place the skillet into the oven and roast for 30 minutes. Flip the sausage over about halfway through. Check and make sure they are thoroughly cooked.
5. Remove the sausage from the skillet.
6. Return the skillet to the stove-top on medium-high. Add the chopped fennel fronds to the grape mixture. Gently stir. Add the vinegar and water to the skillet and scrape up any little brown bits from the bottom. Allow to boil for a minute or so. Taste and adjust the salt and pepper.
7. To serve, slice the sausage, at an angle, into serving sized pieces. Fill the serving dish with the prepared, warm, wild rice. Use a slotted spoon to scoop up the grape mixture and place it on top of the rice. Save a spoonful for garnish. Top the grapes with the sausage. Pour all the liquid left in the skillet over everything. Top with the remaining grape mixture and the fronds you saved.

 

 

Shrimp and Pineapple Stir-fry

My mom is living with us while she fights cancer. She loves pineapple and shrimp, so I made this for her. It was so good. The dish is beautiful and would be great to serve to guests.

As always, here are my suggestions for tweaking the recipe. You can buy the shrimp already cleaned. It saves you about ½ hour. You can also use fresh pineapple. If you do that substitute orange juice for the pineapple juice. That way you won’t have a jar of pineapple juice you won’t use going bad in the fridge.  I try never to ask you to purchase anything that you will only use in the specific dish we are making. Buy hoisin sauce. Once you taste it, you will find uses for it. Your favorite hot sauce will do if you don’t have sriracha.

Always read the entire recipe before you begin.

Shrimp and Pineapple Stir-fry

Servings: 6-8
Time:  Prep: 10 minutes; Cook: 20 Minutes;  Dinner in 40 minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, a can opener, a whisk, 2 mixing bowls,  a deep, non-stick skillet, tongs, a paper towel lined plate, paper towels, and a large serving platter

Ingredients:

• 1 ½ pounds medium cleaned shrimp
• Enough oil to cover the bottom of the pan twice
• Salt
• 1 tablespoon of onion powder
• 1 tablespoon of garlic powder
• ¼ cup of cornstarch
• 1 cup of snow peas
• 1 large red bell pepper
• 1 tablespoon of minced fresh ginger or ¼  teaspoon powdered ginger
• 3 cloves of garlic
• 1-20 ounce can of pineapple chunks or 2 cups of fresh pineapple
• 3 cups of steamed white rice
• Sesame seeds and 2 green onions for garnish

Sauce

• ½ cup pineapple juice 
• ¼ cup hoisin sauce
• ⅛ cup COLD water
• 1 tablespoon cornstarch
• 2 teaspoons soy sauce
• 1 teaspoon sriracha (optional)

1. Place the cornstarch into one of the mixing bowls. Generously sprinkle the shrimp with salt, garlic powder and onion powder. If you are using powdered ginger, sprinkle that on, too. Place the seasoned shrimp into the cornstarch and toss to coat. Set aside. The shrimp will get sticky, don’t worry.
2. Drain the pineapple, reserving ½ cup of the juice. Put the cold water and cornstarch into the other mixing bowl. Whisk until the cornstarch is completely dissolved. Whisk in the juice, hoisin sauce and soy sauce. Stir in as much or as little sriracha sauce as you want. Set aside.
3. Cut the bell pepper into long thin strips, removing the seed and white pith. Set aside. Mince the ginger and garlic. Roughly chop the green onions, using both the white and green parts. Set aside.
4. Cover the bottom of the skillet in a generous amount of oil and heat over medium-high. Sauté the shrimp in a single layer until they are crispy and then flip and cook through. This should take no more than 2 minutes per side. You may need to cook them in batches to keep from crowding them. Remove them to the paper towel lined plate when finished. You can keep them warm in the oven on the lowest setting.
5. Wipe out the skillet. Add enough oil to cover the bottom of the pan and heat over medium high, Add the peppers and snow peas. The peppers take longer than the peas, so I put them in a minute or two first. Sauté until they reach your desired tenderness tossing almost constantly. Push to the side and add the fresh ginger (if you are using it) and garlic. Sauté until fragrant. Add in the pineapple and the sauce, whisk until the sauce thickens and gently toss all the vegetables until everything is coated. Taste and adjust the salt.
6. To serve, make a bed of hot white rice. Top with the vegetables. Then top the vegetables with the shrimp. Sprinkle on the sesame seeds and green onions. Serve hot.

Banana Bran Muffins

I love to cook. One of my favorite aspects of cooking is the freedom to be creative. Just add a dash of this, a bit of that and keep tasting until you have something delicious. Baking is not as forgiving. Baking requires much more science than does regular cooking. And not being a patient person, I never really learned to bake.

The lockdown gave me time to teach myself to bake. I watched every baking video imaginable. I read a gazillion cookbooks. And I baked recipe after recipe after recipe. We were all gaining doughy middles when my husband decided he wanted to start eating better.

Long pause. I am not a patient person, but I am also not one to pass up a challenge. When I saw baking something healthy as a dare, it was on!

Banana Bran Muffins are my first original baked good! I am so proud of myself. Not only did these muffins rise, they were really tasty! I used Kellogg’s All Bran cereal. These look like little twigs-not flakes. Fiber One makes a twiggy bran cereal, too. I usually give ideas for making changes to my recipes so you can personalize them to your own tastes. However, I am not comfortable enough with baking to do that yet. Good things these are delicous just like they are!

Servings:  12 muffins (2 muffins have less than 400 calories)
Time:  prep time: 20 minutes, cook time: 20 minutes, muffins in 45 minutes
Hardware:  Measuring cups and spoons, two mixing bowls, a rubber spatula, a fork, a muffin tin, a cooling rack, paper muffin cups (optional)

Ingredients:

• 1 ½ cups all-purpose flour 
• 1 ½ cups bran cereal
• ⅓ cup brown sugar + extra for sprinkling
• 1 tablespoon baking powder
• ½ teaspoon ground cinnamon
• ¼  teaspoon salt
• 1 cup milk
• 1 large egg
• ¼ cup vegetable oil
• 1 teaspoon vanilla
• 2 ripe bananas
• Cooking spray

1. Pre-heat the oven to 400˚. If you are using muffin cups put them in the muffin tin. Spray the paper or the tin. Make sure that the spray is in the edges of the cups.
2. In one mixing bowl, stir together the flour, cereal, sugar, baking powder, cinnamon, and salt. Set aside. In the other mixing bowl, mash the bananas with the fork. Mix in the milk, egg, oil and vanilla. Mix until everything is completely combined.
3. Gently stir the dry mixture into the wet mixture. Stir just enough to combine. Over stirring will make the muffins dense.
4. Divide the batter evenly into the muffin cups or tins. If you want, sprinkle a tiny pinch of brown sugar onto the top of each muffin.
5. Bake for 20 minutes or until the muffins are evenly a toasty brown. Serve warm with butter, apple butter, jelly or jam.