Tuna with Ginger-Shiitake Cream Sauce

December 20, 2010 at 9:14 pm · Filed under Recipes

Tuna with Ginger-Shiitake Cream Sauce

Recipe by Chris Konczak
4 each 6 ounce tuna steaks (Sushi Grade)
2 tablespoons peanut oil
3 tablespoons butter
1/3 cup green onion sliced
1/2 cup cilantro chopped
2 tablespoons ginger minced
2 tablespoons garlic minced
8 ounces shiitake mushrooms sliced
1/3 cup soy sauce
1 1/2 cups heavy whipping cream
3 tablespoons lime juice FRESH
1 each lime cut in wedges
As Needed Black Pepper Freshly Ground
FOR THE SAUCE:
In large sauté pan, add butter, ginger, garlic & 1/2 of the cilantro. Sauté until fragrant. (About one minute)
Mix in mushrooms, Green Onions, Lime Juice and soy sauce. Simmer for 1 minute.
Add whipping cream and simmer, stirring occasionally, until sauce is reduced by 1/3 and coats the back of a spoon.

FOR THE TUNA:
Heat oil in a heavy bottomed skillet over medium-high heat.
Sprinkle one side of tuna steaks with fresh black pepper and sear in hot oil (about 2 minutes per side for medium).

Plate the tuna steak, peppered side up, and ladle sauce over tuna.
Garnish with lime wedges and cilantro sprigs.

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Pumpkin and Ricotta Cheese Buttermilk Pancakes

December 11, 2009 at 4:06 pm · Filed under Recipes

A favorite from our Director of Training, Jessica Diamond:

Pancake Mix (makes one gallon, can be refrigerated for 2 to 3 days):
1 ¼ lb. All Purpose Flour
1 T Baking Powder
1/4 t. Iodized Salt
1 qt. Buttermilk
½ c. Vegetable or Canola Oil
2 Eggs

Pumpkin Mix:
1 Small Pumpkin
6 oz. Butter
1 ½ c. Brown Sugar
1 Cinnamon Stick
1 T Vanilla
½ t. Nutmeg

Grated Orange Zest:
1 c. Orange Juice
1 c. Grand Marnier

Using pumpkin, cut off the top, peel off the skin and scoop out the seeds (save for later). After dicing the pumpkin meat, cook down with the butter, brown sugar, cinnamon stick, vanilla and nutmeg by sautéing over medium heat. As the pumpkin breaks down, add the orange zest, orange juice, and Grand Marnier. Be sure to use a wooden spoon when preparing this part of the recipe, which will be ready when it looks like a slightly chunky puree.

Chill both the pancake mix and the pumpkin mix to the same temperature.

Slowly blend about half of the pumpkin mix into the pancake mix until it is slightly lighter in color than the original pumpkin. Finally, fold in about 1 ½ c. ricotta cheese.

Use final batter to prepare pancakes on griddle.

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Tuna with Ginger-Shiitake Cream Sauce

December 11, 2009 at 4:03 pm · Filed under Recipes

Another great recipe from one of our team members, Chris Konczak:

Ingredients:
4 each, 6 ounce tuna steaks (Sushi Grade)
2 tablespoons peanut oil
3 tablespoons butter
1/3 cup green onion, sliced
1/2 cup cilantro, chopped
2 tablespoons ginger, minced
2 tablespoons garlic, minced
8 ounces shiitake mushrooms, sliced
1/3 cup soy sauce
1 1/2 cups heavy whipping cream
3 tablespoons lime juice, FRESH
1 each – lime, cut in wedges
As Needed – Black Pepper, Freshly Ground

FOR THE SAUCE:
In large sauté pan, add butter, ginger, garlic & 1/2 of the cilantro. Sauté until fragrant. (About one minute)
Mix in mushrooms, Green Onions, Lime Juice and soy sauce. Simmer for 1 minute.
Add whipping cream and simmer, stirring occasionally, until sauce is reduced by 1/3 and coats the back of a spoon.

FOR THE TUNA:
Heat oil in a heavy bottomed skillet over medium-high heat.
Sprinkle one side of tuna steaks with fresh black pepper and sear in hot oil (about 2 minutes per side for medium).

Plate the tuna steak, peppered side up, and ladle sauce over tuna.
Garnish with lime wedges and cilantro sprigs.

Comments (1)

Tuna Casserole

December 10, 2009 at 7:24 pm · Filed under Recipes

This recipe comes from one of our team members, Jenny Battershell. It’s an affordable, simple recipe that becomes an instant favorite of anyone who tries it! Enjoy!

Ingredients:
2 boxes Kraft Macaroni & Cheese
2 cans Cream of Mushroom Soup
2 cans Tuna Fish
1 stick of butter or margarine
1/4 cup Milk

Directions:
Make the Kraft Macaroni noodles as directed on the box. Strain. Mix cooked noodles, 2 pouches Kraft Cheese Mix (from the Macaroni boxes), Cream of Mushroom Soup, Tuna Fish (drain and flake with a fork), Butter, and Milk. Pour into a 9×13″ baking dish and cook at 350 degrees for 30-40 minutes (until slightly browned on top). Makes 6 servings.

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Sharon’s Jambalaya

March 6, 2007 at 10:25 am · Filed under Recipes

Hey, check it out, received a great recipe from Sharon in Atlanta. Thanks Sharon for sharing. I hope others send along their favorites as well. Here it is:

Hi Eric,

I’m not sure how jambalaya is made traditionally, but I got inspired one afternoon and created my own version. I served it to friends and got all thumbs up! Here it is:

Sharon’s Jambalaya

2 andouille sausage links – cut up
1 lb of chicken (marinated in Zataran’s Cajun Seasoning for at least an hour, preferably over night) ½ lb of peeled de-veined shrimp, marinated in the same manner as the chicken ¾ cup chopped green onion
1 small OR ½ large green bell pepper diced ½ small Vidalia onion, chopped
2 cloves of fresh garlic, chopped
1 ½ cups of celery, chopped
2 large tomatoes diced
1 regular can of chicken broth (16 oz)
1 small can of tomato sauce (8oz)
Zataran’s Cajun Seasoning
Chili powder
Olive oil
2 tbsp of flour

I. In a large pan/pot mix the chicken broth and tomato sauce, and simmer on low heat. Add the chopped vegetables (peppers, celery, tomatoes, onion, green onion) and simmer.
II. In a separate pan, heat 3-4 tablespoons of olive oil and fry the marinated chicken until done (about 15 minutes or so). In the same manner, brown the shrimp separately, and also cook the chopped sausage (no oil should be added to the pan to fry the sausage). As each meat is completed, add it to the pot with the broth/tomato sauce, etc.
III. Once all of the components are added, allow it all to simmer for 15-20 minutes or so. Season to taste with chili powder and the Zataran’s Cajun seasoning. I only used a couple of dashes or each.

To make the sauce thicker, mix 2 tbsp of flour in a ¾ cup of cool or luke warm water until totally smooth. Slowly add this mixture to the hot pot of Jambalaya, being sure to whisk it in very quickly to avoid creating lumps. I created a space in the middle of the pan (moving the chicken, sausage, etc. to the sides) for this step. It will thicken it perfectly.

Serves about 4-6 people. Serve over rice. As a healthier alternative, I used Uncle Ben’s brown rice.

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