Category: Entrees

Grilled Tuna
Published: May 1, 1998
Serves 4

It is difficult to avoid cooking tuna steaks thinner than 3/4-inch to medium because the interior cooks almost as quickly as the surface. For 3/4-inch steaks, follow steps 1-3; for 1 to 1 1/2 inch tuna steaks, use variation described in steps 4 – 6. Piquant sauces and fresh salsas are natural partners for either thin or thick grilled tuna steaks (see related recipes for suggestions).
INGREDIENTS
4 tuna steaks (about 8 ounces each)
3 tablespoons extra-virgin olive oil
Table salt and ground black pepper
1. For 3/4-inch Tuna Steaks: Place tuna and oil in gallon-sized zipper-lock plastic bag; seal bag and refrigerate until fish has marinated fully, at least 1 and up to 24 hours.
2. Meanwhile, spread one large chimney’s worth, about 5 quarts, hardwood charcoal or charcoal briquettes over 2/3 of grill bottom. Refill chimney with charcoal, position on charcoal layer in grill, and ignite. Burn until charcoal in chimney is blazing, 5 to 8 minutes. Dump burning coals onto unlit charcoal, position grill rack over fire, and burn until all charcoal is completely covered with thin coating of light gray ash and fire is very hot (you can hold your hand 5 inches above grill surface for 1 to 2 seconds), 20 to 30 minutes more.
3. Remove tuna from bag; season both sides of each steak with salt and pepper. Grill over direct heat until well seared and grill marks appear, about 1 1/2 minutes. Flip steaks over and grill on second side until fish is cooked to medium (opaque throughout, yet translucent at very center when checked with point of paring knife), 1 to 1 1/2 minutes longer. Serve immediately.
4. For 1- to 1 1/2-inch Tuna Steaks: Whereas thinner tuna steaks cook to medium before you know it, thicker 1- to 1 1/2-inch steaks can easily be cooked to rare or medium-rare. In addition, you need only to brush thick steaks with olive oil rather than to marinate them, because they are less likely to dry out during cooking.
5. Spread one large chimney’s worth, about 5 quarts, hardwood charcoal or charcoal briquettes over 2/3 of grill bottom. Refill chimney with charcoal, position on charcoal layer in grill, and ignite. Burn until charcoal in chimney is blazing, 5 to 8 minutes. Dump burning coals onto unlit charcoal, position grill rack over fire, and burn until all charcoal is completely covered with thin coating of light gray ash and fire is very hot (you can hold your hand 5 inches above grill surface for 1 to 2 seconds), 20 to 30 minutes more.
6. Brush both sides of each tuna steak with olive oil and season with salt and pepper. Grill steaks 2 1/2 minutes on first side and 2 1/2 to 3 1/2 minutes on second side for rare (opaque near surfaces and still red and translucent at center when checked with point of paring knife) or 2 1/2 to 3 minutes on first side and 3 to 4 minutes on second side for medium-rare (just opaque throughout, yet still pink at very center when checked with point of paring knife); serve immediately.

I can’t believe I’ve made it this long without posting a lasagna! Well, I can since it’s one of the few things I make without a recipe.

1 lb sausage, browned
1 jar (yes, jar, I know) spaghetti sauce, I prefer Barilla’s marinara
dry red wine

16 oz. ricotta
1 egg
1/2 c. freshly grated Parmesan (divided)
fresh chopped oregano & basil, if available
salt & pepper

1 lb mozzarella, shredded
1 lb Barilla no-boil lasagna noodles

You can use non-no-boil noodles, or other brands of no-boil, but I vastly prefer Barilla.

Preheat oven to 350F, spray 9×13 baking pan with Pam.

Drain the sausage, add the spaghetti sauce, and simmer for 5-10 minutes. Add a healthy splash of wine and simmer for another five minutes. Set aside.

Combine ricotta, egg, half the parmesan, herbs, salt, and pepper.

Combine mozzarella & remaining parmesan.

Ladle a half cup of sauce into the pan, top with three noodles.
Top the noodles with half the ricotta mixture, 1/3 the sauce, and 1/3 the cheeses. Top with three more noodles, then repeat the last layer. Top with three more noodles, the remaining sauce, and the remaining cheese. Be sure the noodles are completely covered with sauce or you’ll have unpleasantly crispy edges.

Cover tightly with tin foil and bake for 45 minutes. Remove the foil and bake for another ten minutes to brown. Let sit for ten minutes, and enjoy! We like it with garlic bread, red wine, and a salad.

This is one of my family’s favorite special occasion meals. The technique is from Alton Brown’s I’m Just Here For The Food.

Bone-in ribeye roast, first cut
2 cloves garlic, slivered
Olive oil
kosher salt
pepper

With a paring knife make 12-24 shallow cuts under the fat layer and insert slivers of garlic. Rub roast with oil. Sprinkle with a generous amount of salt and pepper. Insert a probe thermometer.

It’s easier to carve if you cut the bones off (in one piece) and tie them back on. I carve with an electric knife so it doesn’t make much difference and I don’t bother, unless the butcher has already done it for me.

Preheat oven to 250F. (You want the roast at room temperature for an hour before cooking, so heat the oven after doing the prep work.)

Place the meat in a roasting pan, bones down. If it’s boneless, use a roasting rack.

Cook at 250F to an internal temperature of 120F.

How long will this take? Good question. The good news is you can let it rest before the final browning for a while to let the side dishes catch up, if necessary. The total time depends on the starting temperature, the weight, and whether it’s boneless. I’ve made notes the last few times I’ve made it, and a 3.7 lb bone-in roast took 2:15 to go from 42F to 120F, while a 6.3 lb boneless roast took 2:55. Take from that what you will. Remember that the temperature’s the important thing, the times are very very general guidelines.

Remove from the oven and tent with foil. Turn the oven up to 450F. Once the oven is up to temperature remove the foil and thermometer (unless yours is okay at high heat) and return the roast to the oven. Cook for 10 to 15 minutes until golden brown and delicious.

Rest under foil for 15 minutes, carve, and serve with Yorkshire pudding.

Brown Sugar – Ketchup Glaze
1/2 cup ketchup or chili sauce
4 tablespoons brown sugar
4 tablespoons cider vinegar or white vinegar

Meat Loaf
2 teaspoons vegetable oil
1 medium onion , chopped medium
2 medium cloves garlic , minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 cup whole milk or plain yogurt
1 pound ground beef chuck
1/2 pound ground pork
1/2 pound ground veal
2/3 cup Saltine crackers , crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
1/3 cup minced fresh parsley leaves
6 – 8 ounces bacon , thin sliced (8 to 12 slices, depending on loaf shape)

See Illustrations Below: Forming the Loaf

1. For the glaze: Mix all ingredients in small saucepan; set aside.
2. For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)
4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf, (see illustration 1, below).
5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

ok, made tacos tonight; kept track of ratios.
i used 2.4lb gr. beef. i recommend 2-2 1/2 lbs. if you don’t eat it all, grat leftovers, taco salad, sloppy joe, omlet.
then one can of tomato paste and 3-4 cans of water is good.
cumin:salt ratio is 2:1. so i used 4 tbl cumin to 2 tnl salt.
saute beef, drain,
stir in t paste/water, smush it around until combined.
add cumin/salt…stir well, let it simmer until it is good consistency.

ours were wonderful; a home grown tomato, ripe avocado, sharp chedder, lettuce, onion, salsa…yum! l, m

from the Episode: Streamlined Chicken Skillet Suppers

Be sure to use chicken breasts that are roughly the same size to ensure even cooking.

Serves 4
4 boneless, skinless chicken breasts (6 to 8 ounces each)
Table salt and ground black pepper
1/2 cup unbleached all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 medium onion , minced
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
Pinch red pepper flakes
1 1/2 cups long-grain rice
1/2 cup dry white wine
4 1/2 cups low-sodium chicken broth
1 cup frozen peas
5 scallions , sliced thin
2 tablespoons fresh lemon juice
1 lemon , cut into wedges, for serving

1. Pat the chicken dry with paper towels and season with salt and pepper. Dredge the chicken in flour to coat and shake off any excess. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown the chicken well on one side, about 5 minutes. Transfer the chicken to a plate and set aside.

2. Off the heat, add the butter to the skillet, and swirl to melt. Add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in the rice thoroughly and let toast for about 30 seconds.

3. Stir in the wine and let the rice absorb it completely, about 1 minute. Stir in the broth, scraping up any browned bits. Nestle the chicken into the rice, browned side facing up, including any accumulated juices. Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.

4. Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside. Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.

5. Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the scallions and lemon juice to the rice and gently fold them in. Season with salt and pepper to taste and serve.

serves 6 to 8

Use kosher salt when salting the eggplant. The coarse grains don’t dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30 to 45 minutes during which the salted eggplant sits to prepare the breading, cheeses, and sauce.
INGREDIENTS

Eggplant
2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
1 tablespoon kosher salt
8 slices high-quality white bread (about 8 ounces), torn into quarters
1 cup grated Parmesan cheese (about 2 ounces)
Table salt and ground black pepper
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons vegetable oil

Tomato Sauce
3 cans (14 1/2 ounces each) diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic , minced or pressed through garlic press (about 1 generous tablespoon)
1/4 teaspoon red pepper flakes
1/2 cup fresh basil leaves chopped
Table salt and ground black pepper

8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
1/2 cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish
1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set aside.
3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.
4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.
5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper.
6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.

This is from a guy named Lou (surprise!) on the Cook’s Illustrated forums.

24 oz freshly ground chuck
4 strips of cooked bacon, crumbled
1/2 c. shredded cheddar cheese
1/4 c. crumbled blue cheese
1 tsp salt
1 tsp pepper
1 tbs Worcestershire sauce

Gently mix meat, salt, pepper, W. sauce in a bowl.

Make eight thin patties.

Evenly divide the toppings among four patties.

Add another plain patty on top of each and gently seal edges.

Grill to your content, I like 3-4 minutes per side.

I have no idea where this recipe came from, my mom started making in 10+ years ago and it’s been a family favorite ever since. Even now that I’m no longer a vegetarian! I accidentally made it with non-fat ricotta recently, and it was fine. The texture was really weird raw (and had me worried!) but unnoticeable once cooked. The recipe can be doubled and made in four 8×8 pans, freezing three for later use. I like the Glad Ovenware pans, they’re cheap and go directly from freezer to oven.

1 onion, chopped
3 cloves garlic, minced
2 T olive oil
1 16 oz. can tomatoes, diced, undrained
1 15 oz. can tomato sauce
1.5 T. Chili powder
.5 t. oregano
.5 t. cumin
15 oz. can black beans, drained and rinsed
12 oz corn, drained
.5 c. sliced black California olives
1 c. ricotta
4 oz. chopped green chilies, drained
2 c. shredded cheddar (8 oz.)
10 6″ corn tortillas.

Sauté onion and garlic in oil.

Add tomatoes & next 4 ingredients, bring to a boil. Reduce, simmer uncovered for 25 min.

Place 1 c. sauce into greased 9 x 13 cake pan.

Add black beans, corn, olives to remaining sauce.

Combine ricotta, chilies, & .75 c. cheddar.

Fry tortillas in .25 c. oil, 5 seconds per side. Put 2 T. cheese mixture in each tortilla, roll, place in pan. Spoon remaining sauce over them, bake at 350 (F) covered for 20 minutes. Uncover, add the rest of the cheese, and bake uncovered for 5 minutes.