My Menu Blog

1 1/2 pounds fresh tuna steak
2 cloves garlic, chopped
2 inches fresh ginger root, minced or grated
3 tablespoons tamari dark soy sauce
2 scallions, chopped
1/2 small red bell pepper, finely chopped
2 teaspoons sesame oil — eyeball the amount
2 teaspoons grill seasoning blend (recommened: Montreal Steak Seasoning by McCormick) or 1 teaspoon black pepper and 1/2 teaspoon coarse salt — eyeball it
1 tablespoon light-in-color oil, such as canola, safflower or peanut oil
1/2 pound shiitake mushrooms, coarsely chopped
Coarse salt
4 sesame kaiser rolls, split
1 jar, 8 ounces, mango chutney
4 leaves red leaf lettuce
1 jar, 8 ounces, wasabi mustard (recommended: Stonewall Kitchen brand) — Asian sweet-hot mustard, available on the condiment aisle as well as in Asian foods section of larger markets, may be substituted
Exotic root vegetable chips (recommended: Terra brand), to pass at table, optional
pickled ginger, optional plate garnishPreheat a nonstick griddle or a grill pan to high heat.

1. Cube tuna into bite size pieces and place in a food processor.
2. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey.
3. Transfer tuna to a bowl.
4. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper.
5. Form 4 large patties, 1 1/2 inches thick.
6. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.
7. Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done.
8. Preheat broiler.
9. In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in tablespoon light oil — 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper
10. open up the rolls and lightly toast them under the broiler.
11. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.

Vietnamese Dressing:
2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons groundnut oil
1 teaspoon sesame oil

Salad:
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

1. To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
2. To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
3. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain.
4. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
5. Rinse them with cold water and drain well, just shaking the colander, so they’re not actually wet.
6. In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
7. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
8. Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

1 pound boneless, skinnless, chicken thighs
1 tablespoon asian sesame oil
1 tablespoon chinese chili garlic sauce
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 teaspoons freshly squeezed lime or lemon juice
1/4 savoy cabbage(remove outer leaves, core), thinly sliced
2 ounces raw snow peas
4 scallions, including 3 inches of green, thinly sliced
1/4 red bell pepper, thinly slivered
1/4 cup chopped cilantro leaves

dressing
1/4 rice or cider vinegar
3 tablespoons peanut oil
2 tablespoons asian sesame oil
1 tablespoon smooth peanut butter
1 1/2 tablespoons honey
1 teaspoon dijon mustard
1 teaspoon soy sauce
1 egg yolk
salt and pepper

1. combine chicken, sesame oil, chili sauce, giner and lime juice in a bowl
2. cover and refrigerate 2 hours, tossing once
3. cook chickeni n well oiled grill about 5 minutes per side
4. when cooled, slice into thin strips
5. in a large bowl,add cabbage, chicken, snow peas, scallions,bell pepper and cilantro
6. prepare dressing: place all ingredients in a blender, process on high until smooth, refrigerate until ready to use
7. toss salad with 1/3 (or to taste) dressing
8. remaining dressing can be stored in refrigerator for up to 2 days only

1 tbs. cornstarch
¾ cup orange juice
¼ cup honey
3 tbs. red. sodium soy sauce
¼ tsp. ground ginger
2 cups sliced celery
1-½ cups sliced carrots
4 tsp. olive oil
1 lb. boneless skinless chicken breasts, cut into ½ strips.
¼ cup coarsely chopped peanuts
Whole grain brown rice.

1. Prepare rice.

2. In a small bowl, combine the first five ingredients until smooth. Set aside.

3. In a wok or skillet, stir-fry celery and carrots in 2 tsp. oil until crisp tender. Remove and keep warm.

4. Stir fry chicken until no longer pink.

5. Return veggies to pan, stir in OJ mixture and add to the pan. Bring to a boil.

6. Cook and stir 2 min. until thickened. Sprinkle with nuts. Serve over rice.