Adobo Pork Soft Tacos

Welcome back! Don't worry, I haven't been starving myself, just a little lazy on the blog updates!

Weekday cooking for me is comprised of healthy, light and nutritious meals. There's no point in going to the gym for an hour if I come home and fill my body with junk. It's a consistent challenge to find new things that keep me interested and keep me satisfied.

The word adobo is a Spanish word that means marinade. It can also refer to a sauce in which adobo chilies are used. In this recipe it is the former. The original recipe came from Fitness Magazine and called for a pork chop with a side of vegetables. That would bore me to tears and still required some carbohydrates, so I opted to transform the recipe into healthy soft tacos. Yes, you can have healthy soft tacos!!!! You just have to make a few small changes...

Serves 1

INGREDIENTS:

• 1 - 4 to 6 oz boneless pork chop, trimmed of all fat
• 1.5 tsp brown sugar
• 1 TBSP olive oil
• 1 TBSP orange juice
• 1 TBSP minced cilantro
• 1/2 TBSP cider vinegar
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• dash salt
• dash cinnamon
• 1 garlic clove, minced
• cooking spray
• 2 - 6" corn tortillas
• 1/2 red bell pepper
• 1 TBSP salsa
• 2 TBSP light sour cream

DIRECTIONS:

1. Mix all ingredients from the brown sugar to the garlic clove (above) bowl. Whisk to blend. Place pork chop in ziplock bag, pour marinade over and turn to coat. Allow to marinate 1-2- hours. (I'm a lazy little bitch, so I cut this to 30 minutes)
2. Heat grill over medium-high heat. Grill pork chop until thoroughly cooked - about 10 minutes per side depending on thickness.
3. Remove chop, tent with foil on plate.
4. Coat bell pepper half with cooking spray & grill until tender about 2 minutes over low heat.
5. Thinly slice both bell pepper & pork and set aside.
6. In small bow, combine salsa & sour cream.
7. Warm tortillas on warm grill rack.
8. Tortilla, bell pepper, pork, salsa/sour cream.
9. Eat! Be happy!

This would also be really good with boneless, skinless chicken breasts!

Pan Seared Scallops over Wild Grain Pilaf

INGREDIENTS:

Pilaf

• 1 cup wild, brown or Wehani rice
• 1.5 cups water
• pinch salt
• 
  
• 1/4 cup wheat berries
• 3/4 cup water
• pinch salt
• 
  
• 1 cup couscous
• 1 1/4 cup water
• 1 tbsp avocado oil
• pinch salt
• 
  
• 2 Tbsp Olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 ribs celery finely chopped
• 1 large carrot grated or chopped
• 2 Tbsp Black bean sauce mixed with 1 Tbsp water
• 3 green onions sliced
• 1/3 cup chopped fresh cilantro
• 1/3 cup pine nuts, toasted

Scallops

• 20 Jumbo Scallops, side muscle trimmed off
• Cracked pepper
• Sea Salt
• 2 Tbsp olive oil

DIRECTIONS:

1. Cook all grains separately. Rice, water, salt - bring to boil, cover & simmer until rice is tender and water is absorbed. Same with the wheat berries. For the couscous, bring water, salt and oil to boil. Turn off heat, add couscous and cover until ready to use.
2. Set all grains aside. They may cool.
3. In skillet, heat olive oil over medium and saute onion, garlic, celery and carrot 2-3 minutes.
4. Add cooked grains and stir to combine.
5. Add black bean sauce, green onions, cilantro and pine nuts. Keep on low heat, fluffing with fork occasionally.
6. Wash and pat dry scallops.
7. Season with salt and cracked pepper.
8. Heat olive oil in pan over high heat.
9. Add scallops and sear about 2 minutes per side.
10. Turn heat down to medium/low and cook another 2 minutes each side or until opaque in the middle.
11. Serve scallops atop rice pilaf.

Sea Bass with Artichoke Hearts & Caper Balsamic Dressing

When I first saw this recipe here I thought, "That is a lot of odd ingredients mixed together...but, it sounds like it works!" Artichoke hearts, capers, balsamic vinegar? With fish? Potatoes? Green Beans?! The flavors meld into a soft well-rounded taste... Warmth from the artichoke hearts, depth in the lemon balsamic, and the zing of a few good capers. Texturally - it's perfect. Smooth sheets of sea bass, crunchy fresh beans, fluffy mashed baby potatoes...

It's beautiful, it's easier to cook than it looks and it tastes absolutely lovely and unlike anything else.

INGREDIENTS:

• 2 cups chicken broth
• 1/2 cup dry white wine
• juice from a lemon
• 3 cloves garlic, sliced
• 1/2 onion sliced thinly
• 4 sprigs thyme
• 1/2 sprig rosemary
• 2 artichokes

• 2 tsp grated lemon peel
• 3 TBSP olive oil
• 3 TBSP balsamic vinegar
• 1 tsp+ Capers

• 8-10 baby potatoes
• 1 clove garlic
• 1 TBSP butter
• dash oil
  

• handful Green Beans
• 1 tsp butter

• 2 fillets Sea Bass, Sea Bream, or any white fleshed fish
• 1 TBSP butter
• 1 TBSP olive oil
• sea salt and cracked pepper

DIRECTIONS:

1. Mix lemon peel, capers, balsamic & oil in small bowl, set aside.
   
2. Prepare artichoke by cutting off stem, cutting off top and removing all of the leaves. Use a spoon to carve out the choke. Leaving only the heart.
3. In pot big enough for artichokes, combine first 7 ingredients. Add artichokes and cover, simmering 30+ minutes.
4. While artichokes are cooking, prepare rest of ingredients.
5. Place potatoes & garlic in pot and cover with water. Bring to boil covered. Reduce and simmer till tender.
6. Remove artichoke when tender (pierced easily with fork). Slice thinly and set aside.
7. Preheat oven to 400'
   
8. Melt butter for beans in small pan & saute green beans on low.
9. Drain potatoes and mash with butter & oil, keep on low heat.
10. Salt & pepper fish fillets.
11. In large pan, heat oil & butter for fish. Add artichoke slices and saute 1 minute. Remove and arrange on serving plates.
12. Add fish to pan & sear on both sides 4-5 minutes.
13. Remove and bake in oven for another 5-10 minutes (depending on thickness).
14. Top artichoke hearts with potatoes, green beans and fish.
15. Drizzle with caper vinaigrette.
16. Enjoy!

Linguine & Clams

There are so many ways to do this meal... When it's warm I like to be outside as much as possible. I grill the clams, grill the bread and serve with a Caesar salad (with, you guessed it, grilled homemade croutons) and ice cold Pinot Grigio. When it's cold I like to make it indoors as I did tonight - steam the clams in their wine and garlic sauce and serve them on a hot bed of linguine.

It's light, it's fresh, it lets the ingredients shine. Fresh small clams are key! I'd have liked to made this over fresh pasta, but it's Thursday night people, and I was up WAY too late last night as it is....

Serves 2

INGREDIENTS:

• Linguine (however much you eat!)
• 1 lb - Tiny clams (I found small Manilas, but use what is freshest & smallest)
• 1 TBSP Olive Oil
• 3 cloves Garlic, minced
• 1 tsp + 1 tsp lemon zest (divided)
• dash Red Chili Flakes
• 2/3 cup Pinot Grigio (any non-oaky white will do)
• 1 TBSP+ lemon juice
• 2 minced Anchovy Fillets
• 1 TBSP Parsley, chopped
• dash Sea Salt
• Freshly grated Romano (or Parmesan, but I had some delicious Romano on hand)
• Cracked pepper
• 1/4 cup water
• Lemon slices or wedges for garnish

DIRECTIONS:

1. Bring water for pasta to boil.
2. Scrub clams gently and set in bowl.
3. In large pan heat 1 Tbsp olive oil over medium heat. Add garlic, 1 tsp lemon peel & dash chili flakes. Saute 2 minutes.
4. Reduce heat to medium low and add wine. Simmer 1 minute. Add 1/4 cup water.
5. Add pasta to pot & cook according to directions.
6. Add clams to pan with wine and cover.
7. Remove clams as they open fully and place in covered non-metallic bowl.
8. Discard any clams that have not opened. Add lemon juice, anchovies, parsley, salt & pepper.
9. Drain pasta and add to sauce, stirring to coat.
10. To serve, arrange pasta in shallow bowls. Top with clams, spoon extra sauce over, dust with freshly grated cheese.
11. Enjoy with a good crusty French Bread!

Bread:

1. Preheat the oven to 350'.
2. Slice bread.
3. Melt 1 TBSP butter in a ramekin or small bowl in the microwave (30 sec).
4. Mix in minced parsley or garlic. Brush one side of bread with butter mixture.
5. Bake in oven 5 minutes or until golden.
6. YUM.

New Lowel EGO Lights have Arrived!

LOOK at that LIGHTING!! OOOooooooooo!

Crunchy Ginger Shrimp over Citrus-Almond Cous Cous

My good friend Jami came over for dinner last night! I made us this delicious Shrimp with Couscous and she brought the wine!!



Fluffy citrusy couscous studded with almonds and crunchy shrimp, how can you go wrong? I love the variety of flavors in here: cilantro, ginger, lime, orange, almonds, watercress... They compliment each other perfectly.


Perfect for summer, perfect for a light supper! Enjoy!

Serves 4

INGREDIENTS:

Couscous:

• 1 cup uncooked plain couscous + 2 tbsp
• 1 1/2 cups water
• ½ cup orange juice + squeeze of lime juice
• 2 Tbsp grated orange zest
• 1 tsp grated lime zest
• 2 Tbsp sliced almonds
• 1/3 cup sliced green onions

Shrimp:

• 1 lb peeled deveined raw shrimp
• 1 large egg white lightly beaten
• 1 cup Panko
• 2 tbsp chopped cilantro
• 2 tbsp grated fresh ginger
• Cracked pepper & sea salt
• 2 Tbsp+ oil
• 2 cups trimmed watercress

DIRECTIONS:

1. In medium pot, bring water, juice and zest to a boil.
2. Add couscous, cover and remove from heat. Leave it covered.
3. In large ziplock bag, mix ginger, cilantro, pepper & panko.
4. Toss shrimp with egg white.
5. Add shrimp to bag of panko.
6. Shake to coat the shrimp.
7. Heat oil in frying pan till hot, add shrimp and cook until golden brown about 4 minutes a side (depends on size of shrimp).
8. Stir almonds & green onions into couscous and serve on plate
9. Arrange watercress prettily (around couscous, under couscous, standing up in the couscous...)
10. Top with shrimp & garnish with minced cilantro if desired.

Lemon Tart? Make that a Sugar Tart...

I like dessert. I love dessert. I don't like sugar overdoses. I should have known when the crust called for so much sugar, and the filling called for so much sugar, that it would result in being (are you ready for this?) too sugary.

I like my lemon things lemony. This was not lemony.

A lot of work, a blender that got thrown in the trash, and a sugar high that kept me up until far past my bed time. All I wanted was a fresh lemony tart.

You can't always get what you want....


EDITED: now that I'm done crying...this WAS better the next day (I, um, ate half of my sisters)... Better cold too, not room temp. I think I would do it with a non-sweetened pie crust (flour, butter, shortening, salt, egg yolk) and more of a lemon custard.

Pan Seared Filet Mignon...for my Mama

Some things you share, some things you don't. My Fillet Mignon recipe is private. You're going to have to trade me something to get it.

Steak requires intuitive cooking. Each piece is different. Each has a different size, thickness, leanness, and a delicate balance of intrinsic parts. No steak will ever be cooked the same, for the same amount of time.

I rub it with olive oil, I rub it with a spice blend that I make, and I cook it hot and high. Then I do something magical to it and tent it with foil. That's all I'm telling you.

EXCITING NEWS - I got my Picky Eater Mother to eat AND like sweet potato fries! Hooray!! Maybe she'll even make them for herself...?!?!

Mixed Green Salad with Panko Encrusted Goat Cheese Rounds

Hello! This is my favorite salad. EVER. I think it's my mom's favorite salad too. If you like cheese, this will be your favorite salad as well.

It's unique, colorful, creative, and the goat cheese rounds can be made up to 6 hours ahead.

Serves 2

INGREDIENTS:

Goat Cheese Rounds (can be made 6 hours ahead)

• 5 leaves Basil, thinly sliced
• 2 TBSP Parsley
• 1 1/2 cups Panko (Japanese Breadcrumbs)
• salt & cracked pepper
• 5.5 oz log Plain Goat Cheese
• 1 egg white, lightly beaten with 1 tsp water
• 2 TBSP Olive Oil
• unflavored dental floss!

Dressing:

• 1 clove Garlic, peeled & quartered
• 1/4 cup Olive Oil
• 2 TBSP Red Wine Vinegar
• 1 TBSP chopped basil
• 2 TBSP dijon mustard

Mixed Greens
Cherry Tomatoes, halved

DIRECTIONS:

1. In one bowl, mix panko, salt, pepper, basil and parsley
2. Beat egg white with a little water and set aside.
3. Line a baking sheet with wax paper.
4. Use dental floss to slice goat cheese into even sized rounds (ideally, 8 from a log).
5. Dip goat cheese round in egg white to cover, then coat with panko/herb mixture. Set on baking sheet. Repeat with remaining rounds.
6. Cover rounds with plastic wrap and refrigerate (at least 1 hour, up to 6 hours).
7. In microwave safe container (or glass measuring cup) place garlic and olive oil. Microwave 15 seconds until fragrant. Crush garlic with fork in the oil and then discard garlic peices.
8. Whisk vinegar, mustard and basil into the olive oil. Set aside.
9. Toss mixed greens with the dressing and divide onto two plates. Surround with cherry tomatoes.
10. Heat 1 Tbsp oil in frying pan over medium-high. Add goat cheese rounds and pan fry 30 seconds - 1 minute. Flip over and add another 1 Tbsp olive oil. Continue to pan fry until both sides are lightly golden brown.
11. Top salad with warm goat cheese rounds and serve.

Whole Wheat Buttermilk Pancakes with Nectarines!

3 servings (serving size: 2 large pancakes)

INGREDIENTS:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 1/2 cups low-fat buttermilk
• 1 tablespoon vegetable oil
• 1 large egg
• 1 large egg white
• Cooking spray
• Nectarines, thinly sliced

DIRECTIONS:

1. Preheat oven to 250' and place baking sheet on middle rack.
2. In mixing bowl, whisk both flours, sugar, baking powder & soda, salt, and cinnamon to combine.
3. In separate bowl mix egg, egg white, vegetable oil & buttermilk.
4. Pour egg mixture into flour mixture stirring gently to combine. Set aside.
5. Heat flat pan over medium high heat on stove. Coat with cooking spray.
6. Ladle pancake mix onto pan in even circles.
7. Gently arrange nectarine slices on each pancake.
8. With a small spoon, drizzle slices with more pancake mix to cover lightly.
9. Cook pancakes for 3-5 minutes (check bottom for brownness level).
10. Gently flip and cook on other side for 2 more minutes.
11. Place on baking sheet in oven while you prepare remaining pancakes.
12. Top with sliced or diced nectarines and serve!

NOTE: Because I am only cooking for one, I make this whole recipe and save the remaining batter for the next day (tightly covered and refrigerated). Maybe the whole raw-egg thing isn't the safest, but I like to live on the edge and have never had any problems. If you're pregnant or have kiddies, I wouldn't suggest it :)

Baked Penne with Turkey and Asparagus

There are two main culinary loves in my life - really good Mexican food & traditional Italian food (any region). These two are known for being heavy, fattening, food-coma inducing meals! I found a recipe in Clean Eating Magazine for this penne... It is under 500 calories per serving and has a nice balance of starches, protein and vegetables (okay, and my necessary amount of cheese - I live for that stuff!). This recipe really surprised me. I spent a total of 10 minutes preparing it, including the pasta cooking time. I sat down thinking it didn't look like much (my 14 oz serving), but it was delicious. I bought fresh, high quality ground top sirloin since they were only had ground turkey in large quantities. I could taste the beef, the crisp asparagus, the dense penne.

I made enough to fill my two new 14 oz ramekins (with lid)! Now I just need to make sure that other one goes in the fridge for tomorrow's lunch instead of in my belly. Happy Friday readers.
HAPPY FRIDAY.....

Serves 2 (light) or 1 (hungry)

INGREDIENTS:

• 1/3 lb Ground Turkey or Top Sirloin LEAN Beef
• 1 slice of Onion, chopped
• 1 Garlic clove, minced
• 5 spears of Asparagus, chopped into 1" pcs
• 1/2 Red Bell Pepper, chopped
• 1 tsp each of : garlic powder, basil & oregano
• Dash of cracked pepper
• Chili Flakes (optional)
• 1 TBSP olive oil
• 4oz Tomato Sauce (not Paste!)
• 3/4 cup (or @ 4 oz) Whole Wheat Penne Pasta
• 1/4 cup shredded Low Fat Mozzarella
• 2 TBSP grated Romano or Parmesan

DIRECTIONS:

1. Preheat oven to 350'
2. Boil a pot of water for the pasta.
3. When water is roiling, add pasta and cook per directions on package.
4. Drain, rinse with cold water and place pasta in bowl.
5. Heat 1 TBSP olive oil in skillet over medium-high
6. Add meat & cook till brown. Wipe up excess grease with paper towel.
7. Add onion & garlic to pan. Cook on medium 2 minutes.
8. Add asparagus, bell pepper, tomato sauce & seasonings.
9. Heat through and stir to combine about 2 minutes.
10. Add meat mixture to pasta mixture, stir to combine.
11. Coat casserole dish (I used two 14-oz ramekins) with cooking spray.
12. Add half of penne to dish. Top with half mozzarella. Add remaining penne, rest of mozzarella & sprinkle with romano cheese.
13. Bake for 15-18 minutes.
14. Serve!

I used asparagus and bell pepper because that is what I had handy... you could use zucchini squash, broccoli, cauliflower, carrots, whatever you want! Same goes for the meat - shredded chicken, ground turkey, be creative! It's a great way to use up left over meat and veggies!

January Cooking Club!

January's cooking club theme was "healthy and/or light". Given the holiday eating that occurred in December for most of us, this was a chance to take a light break! Although, I ate so much that I doubt it could be considered light!

I was traveling in Costa Rica this month, so I picked two salads to make to minimize the planning I would have to do upon my return. I made this Honey Roasted Pear Salad and this Basic Mixed Green Salad.

We had a great time! The food was delicious and the company was entertaining! Wine was flowing and Steph's Strawberry-Mint-Champagne cocktail was delicious. Ms. Leah at The Snacking Chef is our fearless leader and organizer and she has already posted her outstanding recipes! Hopefully pictures will follow soon (hint, hint Leah...)

...Looking forward to February's dinner...

Basic Mixed Green Salad with Balsamic Vinaigrette

Nothing fancy here folks... I make this almost everyday. You can add/remove whatever you like. The point is to get really good, fresh mixed greens and a wide range of colors as far as vegetable additions. When shopping for any food buy what looks good. Even if that means you digress from your recipe. Sometimes the mixed greens look fresh, sometimes they look like they have been beaten into submission. You can use butter lettuce, green leaf, spinach, endive, red leaf, romaine hearts... get creative! Don't get stuck in your recipe. EVER. Fresh is better than exact.

Moving along... here you have it.

Serves 2

INGREDIENTS:

• 3 cups Mixed Greens
• 2 Persian Cucumbers (i think they are better than regular cukes)
• 1/2 thinly sliced Yellow Bell Pepper
• 1 Avocado, pitted & sliced
• Tomatoes - the best you can find! (In summer, please buy heirlooms. I will give you the money).
• White mushrooms, thinly sliced
• Whatever else you want: thinly sliced red onion, sliced radishes, grated carrots..
• Feta Cheese*

Dressing:

• 1/4 cup Balsamic Vinegar*
• 2 tbsp Extra Virgin Olive Oil
• Salt & cracked pepper

DIRECTIONS:

1. Mix dressing ingredients and set aside
2. Mix Salad ingredients
3. Toss with dressing
4. Serve on salad plates, and top with a little crumbled Feta.

Note: Do yourself a favor: Invest in high quality Balsamic Vinegar and Olive Oil. The higher up the price range you go, the happier you will be.

Feta: Try this kind from Henry's Market (Valbreso Sheep's Milk Feta)

Dressing: Want to change it up? Use Red Wine Vinegar instead, and stir in 1 tsp Honey Mustard... Daring!

Honey Roasted Pear Salad with Thyme Verjus Dressing

Serves 4

Adapted From Epicurious.com

INGREDIENTS:

Dressing:

•    3 tablespoons grape juice and 2 tablespoons apple cider vinegar
•    1/4 cup grapeseed oil
•    1 large shallot, finely chopped
•    2 teaspoons fresh thyme leaves

Pears and salad:

•    1 bunches fresh thyme sprigs
•    2 ripe but firm Bartlett pears (about 2 1/2 pounds), halved, cored
•    1/8 cup honey
•    4 cups mixed greens or butter lettuce coarsely torn
•    4 ounces blue cheese, sliced or coarsely crumbled
•    1/3 cup hazelnuts or walnuts, toasted, coarsely chopped

Dressing:

1.    Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.

Pears and salad:

1. Preheat oven to 400°F.
2. Scatter thyme sprigs on rimmed baking sheet.
3. Place pear halves, cut side down, on cutting board.
4. Starting 1/2 inch from stem and leaving pear top intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices.
5. Press pear gently to fan slices; place atop thyme sprigs.
6. Drizzle pears with honey; sprinkle with salt and pepper.
7. Bake until pears are tender, about 15 minutes. Let stand on baking sheet up to 1 hour (they will turn brown from the air after too long).
8. Divide salad among plates. Drizzle with dressing. Fan pear atop greens. Garnish salads with cheese; sprinkle with nuts.

Hint: I use a teaspoon to carve out the core from each pear half. I find that it's little edge is perfect for the job! Melon baller works great too.

Food Photography

Yes, mine SUCKS. I'm well aware! Not to worry, I will soon be setting up a little food photography area with brand new Lowel EGO lights and hopefully take pretty pictures.

Also, I just signed up for Daring Baker's Challenges! So excited! I can't wait for next month's Challenge!!

How to Steam an Artichoke

Steamed Artichokes

Serves 1

INGREDIENTS:

• 1 artichoke
• 1 garlic clove, peeled & quartered
• 1 squeeze of fresh lemon juice
• 1 tsp olive oil
• water
• dash of sea salt

DIRECTIONS:

1. Slice stem off of bottom of artichoke and remove first ring of outer bottom leaves.
2. Slice pointy tip off top of artichoke (this enables you to eat it without stabbing yourself)
3. Fill pot with 1.5-2" water and add garlic clove, lemon juice, olive oil & salt.
4. Place artichoke stem side down in water and cover.
5. Bring to a boil over medium high heat.
6. Reduce to simmer (steaming the artichoke) for another 30 minutes or so. [Depending on the size they can take 30 minutes to 50 minutes, it varies! You will know when it's done when you can easily pull the leaves out.]
7. Serve!

Sidenote: For those of you who have never eaten an artichoke - please note the "choke" is not to be eaten. Eat the outer green leaves (the base only) and remove the inner leaves as soon as you see the white w/ purple tips. Using a spoon or a butter knife, carve out the choke discard. Enjoy the heart - it is the best part!

Picking a Good Artichoke: Regardless of its size or shape, the best artichokes are firm and fresh feeling. A good test is to squeeze the leaves - the freshest artichokes squeak!

Ahi Burgers

Open-faced Ahi burgers

Serves 2

SUSHI GRADE AHI! $9.99/lb!

This, sweet reader, is why I live in California. That and the avocados and the Mexican food. I digress.

This is HEALTHY and delicious and begs for summer to hurry up and get here already.

Sorry, that was mean to the mid-westerners...I was at the beach last weekend!

* For those of you who count calories - this is under 500 per serving.

* Why does it not have a top bun? Well, first to keep the calories low and second - I cannot stuff that much stuff in my mouth without squeezing the rest of it out the back.

INGREDIENTS:

•  3/4 lb sushi grade AHI TUNA
•  1 Green Onion thinly sliced
•  2 garlic cloves minced
•  1/4 red bell pepper minced
•  1/4 cup red onion chopped
•  half Jalapeno minced
•  1 TBSP soy sauce
•  1 TBSP molasses
•  1 tsp sesame oil
•  1 tsp mixed herb seasoning of your choice
•  Salt & Cracked Pepper
•  1/3 cup Panko (Japanese breadcrumbs)
•  2 TBSP olive oil for brushing grill & bread
•  Buns or Baguettes - get creative!
•  Garnishes: Avocado, Mango Salsa, Tomatoes, Lettuce

DIRECTIONS:

1. In food processor (*), pulse tuna until ground.
2. In medium glass bowl mix tuna through herb seasoning above. Season with salt & cracked pepper.
3. Mix in panko with hands until mixture is wet but holds together.
4. Form two patties and place on wax paper or saran wrap lined plate. Cover with saran wrap and refrigerate.
5. Preheat your grill to medium-high while you prepare all your garnishes.
6. Slice your bread and brush cut half with a little olive oil.
7. Brush your grill rack with olive oil (or you can brush the patty directly with olive oil) and place oiled side down on grill.
8. Cover grill and let patties cook about 5 minutes.
9. Flip burgers and let cook another 2 minutes.
10. Add buns sliced & oiled side down on grill rack to toast.
11. When buns have nice grill marks and burgers are done, remove from grill.
12. Place bun on plate,. Layer avocado, mango salsa, lettuce, tomatoes and top with ahi burger.
13. Enjoy!

Remember, it is sushi grade ahi, so how far you cook it is really up to you. Although I love Ahi with a raging passion, I like my ahi burger cooked through. Something about ground raw fish that is off to me.

* Don't have a food processor? Get this one. It's $13.99 and does the job just fine.

Welcome and Bite Me!!

Well folks, it's here... my Cooking Blog... (or Clog as Ms. Leah over at The Snacking Chef calls it).

I am excited. Exhilarated. Inspired.

Okay, it's 9pm on a Tuesday and I'm exhausted.

However, I made those damn Ahi burgers and I had to photograph them and before you know it I have to write the recipe, make a blog, design a banner and whew I'm done.

Eat or be eaten. It's that kind of a world kiddies.