Sashimi

Ahi Tuna. Aka Yellowfin. 

AKA Delicious

This was my first shot at Sesame Seared Tuna, and I must say it was mighty successful. Thanks to a good friend of mine, I was gifted a few pounds of sushi grade tuna to do as I wished with it.

PBCB

Peanut Butter and Maple Fried Chicken Sandwich with Applewood Smoked Bacon on a French Baguette

Rather than recipes from here on out, it'll more so be simple "how-to" updates. This sandwich was definitely one of my masterpieces. The trick is have great ingredients.

Delicious mix-up

Hearty Kale Salad

A savory and refreshing mix of Russian red kale, cherry tomatoes, avocado, red and yellow bell peppers, and slivered garlic spears dressed with a valencia orange-lime-cilantro vinaigrette.

Ingredients

1 large bunch of Russian Red Kale, washed with ribs removed and cut into large pieces

1/2 # Cherry Tomatoes, halved

2 Hass Avocados, small diced

2 Red Bell Peppers, Batonnet cut

2 Yellow Bell Peppers, Batonnet cut

6 Garlic Scapes/Spears, Thinly sliced on a hard bias

3 Valencia Oranges, juice only

2 Limes, Juice only

3 Tbsp Extra Virgin Olive Oil

2 Tbsp Cilantro, Minced

TT S&P 

Procedure

1. Toss all vegetables together in a large mixing bowl.
2. In a small bowl, whisk together oil, juices, and cilantro. Season with salt and pepper.
3. Add dressing to the salad and toss until dressing is incorporated.
4. Enjoy!

If I only had a heart

Braised Beef Heart with Japanese Sweet Potato Purée, Sautéed Garlic Scapes, and a Sage Infused Worcestershire and Butter Pan-Sauce

The freshness of a local free-range angus beef heart, the sweet and savory heartiness of the potato purée, the crisp, bright crunch of the garlic spears, with a tangy & buttery pan sauce. 

It's so awesome, it's offal.

Ingredients

1# Beef Heart, sliced into 3-4oz chunks

1 Cup Worcestershire Sauce

2 Cup Beef stock

1 Cup Water

2 Tbls Fresh Sage, minced

10 Garlic Scapes

2 .5# Japanese Sweet Potatoes, peeled, large chunks

8 Tbls Unsalted Butter

1 Cup Heavy Cream

Procedure

1. Heat cast iron to medium high. In a separate pot, add potatoes with cold water, and bring to a simmer.
2. Brown the pieces of beef heart, then remove from the pan. Deglaze with Worcestershire sauce, then add the heart, beef stock, fresh sage, and just enough water to cover the heart. Place a heavy lid on top of the cast iron pan. Reduce heat to just below a simmer, and let sit for 2 hours. 
3. When potatoes are fork tender, remove from water. In a separate pot, blanch and shock the garlic scapes.
4. In a small sauce pot, scald the heavy cream and butter. Remove from heat, and add to potatoes in a large mixing bowl. Use a masher or food mill, depending on what kind of consistency you prefer. Set aside until ready for dinner.
5. When heart is finished braising, remove heart from cast iron. Reduce the liquid to desired consistency to create sauce. Adjust seasoning.
6. While the sauce is reducing, quickly saute the garlic scapes.

After reading through these hap-hazard instructions, you'll be left with a wonderful meal. You can take the same braising/sauce principal and apply it to any number of tough meats, to get a more tender and delectable meat.

Under the Sea...Scallops

Pan-seared Sea Scallops with Cannellini Beans and a Chardonnay-Roma Tomato Coulis

Elegant appearance, magnificent flavors, beautiful textures.
Here is a plate that is set to stimulate all five senses