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Unread 12-03-2012, 08:52 PM   #8
centexsmoker
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Join Date: 09-22-12
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Originally Posted by centexsmoker View Post
something like this work?

Here is the recipe. Totally ripped it from "Hunt, Fish, Cook" TV chef Scott Leysath. I used to work for a company that sponsored his show and he taught me this at a sales meeting several years ago. It's simple and really good. It's on his website too: www.sportingchef.com. he's a really nice guy and there are tons of game and fish recipes on there for those wonderin' what to do with that elk leg you have in your freezer

Cut the tuna into 1-2 inch loins from your steaks (see my pics for average size)

Coat the Ahi in this mixture:

1 TBSP Sesame Oil
3 TBSP Dijon Mustard
2TBSP Soy Sauce
Then roll in or sprinkle with with Toasted Black Sesame Seeds

Sear the Ahi for 30 seconds per side. Don't get crazy here, the fish is the star- do it in a pan inside. you don't want any smoke on this one

We slice thin and serve with the left over mustard sauce (so good) and we also make a ponzu.

Ponzu:

1/4 cup soy sauce
TBSP minced ginger
3 TBSP seasoned Rice Wine Vinegar
2 cloves Minced Garlic
TBSP (or More) Wasabi paste
2 TBSP fresh lime juice
1/ TSP brown sugar
2 green onions chopped
We simmer for 5-6 minutes to thicken (He uses corn starch to thicken, we do not)

This is ready in under 10 minutes and is as good as any Sushi place you will ever eat (assuming you get great fish)
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