Stuffed Mushrooms

Ingredients
15 large button mushrooms, wiped clean
1/4 red bell pepper, diced
1/4 sweet yellow onion, diced
2 cloves of garlic, minced
3-4 tbsp Parmesan cheese, shredded (divided)
1 tbsp mozzarella cheese, shredded
2 tbsp fresh basil, chopped
1/2 block of low fat cream cheese
Salt and pepper to taste
2 tbsp Italian style bread crumbs

Steps
Preheat oven to 375 degrees and spray a tin foil lined baking sheet with cooking spray. Wipe the mushrooms clean with a damp towel then carefully remove stems. Add the mushroom stems, bell pepper, onion and garlic to a food processor and mix until chopped finely. Combine mushroom mixture in a large bowl with 2 tablespoons of Parmesan, mozzarella, basil, cream cheese, salt and pepper. Taste and re-season if needed. Scoop filling into mushroom caps. Sprinkle bread crumbs and remaining Parmesan on top of each mushroom and place on baking sheet. Bake uncovered in the oven for 15-20 minutes.

For The Love Of Cooking

White Fish Sauce

In a blender place:
2T capers
2t crushed garlic
Kalamata olives pitted
2 roasted red bell peppers (bottled)
Blend (puree)

RU

Seared Tuna with Avocado

Ingredients
1/2 cup chopped fresh cilantro leaves
2 jalapeño chiles, seeded, de-ribbed, minced (if very hot, use only 1 chile)
4 teaspoons grated fresh ginger
4 garlic cloves, minced
Juice from 4 limes
1/3 cup soy sauce (use wheat-free soy sauce if you need to avoid gluten or wheat)
1/4 teaspoon sugar
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sashimi-quality tuna
Salt and pepper
2 ripe avocados, halved, pitted, peeled and sliced

Steps
1. In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil.

2. Hmmm...

3. Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Sprinkle the tuna pieces with salt and pepper. Sear the tuna for a minute on each side. Pour half of the cilantro mixture into the pan to coat the fish.

4. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate. Serves 4.

Adapted from Tyler Florence of The Food Network.
www.simplyrecipes.com

Oven-Roasted Salmon, Asparagus & New Potatoes

Ingredients
1 pound small new potatoes, scrubbed clean and halved
2 Tbsp olive oil
1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
1 Tbsp chopped fresh dill
1 strip of lemon zest
1 small garlic clove, coarsely chopped
1/2 teaspoon salt
Freshly ground pepper
2 salmon steaks (10 oz each), cut about 1-inch thick
1 lemon, cut into large wedges

Steps
Preheat oven to 400°F. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil. Arrange the potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove the baking dish from the oven.

In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste. Add the asparagus mixture to the potatoes and stir to combine.

Push the vegetables to the side of the dish to make room for the salmon steaks. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through.

If you want, remove the skin and center bones, and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.
Serves 4.

Adapted from a very old issue of Food and Wine magazine.
www.simplyrecipes.com

Sesame-Crusted Seared Tuna

Ingredients
2 tablespoons sesame seeds, preferably black, toasted
1/2 cup plus 1 teaspoon soy sauce
1/2 cup mirin
1 pound sashimi-quality tuna in 1-inch slices
1 teaspoon Dijon mustard
1 tablespoon rice vinegar
1/4 teaspoon peeled, grated ginger
1/4 teaspoon sugar
1 teaspoon sesame oil
1 to 2 tablespoons extra virgin olive oil vegetable oil for frying
1/2 cup flour
Salad greens
Sliced cherry tomatoes for garnish.

Steps
1. In a mortar, crush sesame seeds. Transfer to shallow dish large enough to hold fish in one layer. Mix in 1/2 cup soy sauce and mirin and add tuna. Marinate 15 minutes, turning once.

2. In large bowl, combine mustard, remaining soy sauce, rice vinegar, ginger, sugar and sesame and olive oils to taste. Whisk until smooth.

3. Heat 1 inch vegetable oil to 360 degrees over medium heat. Drain tuna, reserving sesame seeds. Spread seeds over both sides of fish, then dredge in flour.

4. Cook tuna quickly in hot oil, turning with tongs and spatula, until golden on both sides (center will be pink and rare). Transfer to rack to drain for 10 minutes. Using very sharp knife, cut tuna diagonally into slices 1/4-inch thick.

5. Toss greens with dressing and divide among 4 serving plates. Top with tuna and garnish with tomatoes. Yield: 4 servings

Adapted from "The Japanese Kitchen" by Hiroko Shimbo

Poke

Ingredients
1 to 1-1/2 pounds ahi, cubed
1 cup slivered Maui onions
1/2 cup slivered green onions
1/2 cup diced tomatoes
1/2 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon Thai chile garlic sauce
1/2 teaspoon chile flakes
1 tablespoon toasted sesame seeds

Steps
Combine ahi, onions and tomatoes in a bowl.
Combine remaining ingredients; mix well.
Pour over ahi and mix gently. Serves one.

RU

Chatham Crab Dip

Ingredients
4 oz cream cheese
2T Mayonnaise
1 ½ t Salad herbs (Spice Islands) or Fine Herbs, or Italian Herbs or dill, chives, & Thyme
3T diced onion
1 can crab drained (6oz can)
½ t salt
½ t pepper
1T lemon juice
2T Parmesan cheese

Steps
Mix all ingredients and bake at 350 F for 25 minutes to melt cheese. Stir.
Let cool
Serve either cool or warm

RU