I hate August. We're so close to my favorite season of Fall but we still have to get through the hottest month of them all. So it's like 500 degrees in my apartment right now. No lie. The idea of cooking anything makes me die a little bit inside. In dire times like these I look to salads, ceviches, sushi, or anything I can eat raw. I love this poke dish using sashimi grade ahi tuna. I make it my own by adding a little ponzu and togarashi.
1 lb sashimi grade ahi tuna, medium diced
1 sheet nori seaweed, cut into small strips
4 tablespoons scallion, finely sliced on bias
1 tablespoons extra-virgin olive oil
2 Tbsp soy sauce
2 tsp sesame oil
2 tsp ponzu (or lime juice)
dash of togarashi (spicy Japanese pepper)
1/2 Tbsp toasted sesame seeds
Mix well and eat. It doesn't get mush easier than that.
Friday, August 15, 2008
Saturday, August 2, 2008
Okay, let me preface this by saying that if you are watching your weight stop reading now. Actually you probably won't want to read my blog ever again. My love of fatty delicious food is uncontrollable. This dish is what happens when we decide we need to eat a little lighter so perhaps well have a salad for dinner. I bought a couple slices of porchetta from my favorite butchers, Don & Joe. What is porchetta you ask? Why it only happens to be one of the most delicious inventions in the history of the glorious pig (no, pigs didn't invent it). Porchetta is basically deboned suckling pig that has been rolled up with herbs and spices. So basically you have the pork belly, shoulder, loin, chopped innards, and skin all rolled up into a tight cylinder. It's like god in pork form. So I made a herb and mesclun salad with a maple balsamic viniagrette. I topped it off with some of my favorite Point Reyes blue cheese and toasted walnuts. Then somewhere in my deranged brain I thought to myself "what would make this dish even more rich and decadent?". "I know, I'll top it with the yolk of a small farm, organic chicken egg." I got the idea from a Spanish dish I had once where it was a deconstructed caeser salad where the dressing was not emusifyed but instead the greens were topped with a drizzle of amazing olive oil, sea salt, fresh anchovies, and a duck egg yolk on top. I felt like if I was going to go all out I might as well go all out. In the end, perhaps the egg was over the top but I can tell you that it was delicious and as I fended off my heart attack and my "Am I getting fat?" guilt I happily licked my plate clean.