So my wife is continuing her mastery of Tuna on the grill, and decided to try a recipe from this book:
It's a great book to try some out of the ordinary recipes.
So she started with a really nice piece of tuna, salted and peppered on the grill:
One of the key things to cooking tuna and keeping the center rare is an ice-water bath, right when it comes off the grill:
Keeps the tuna from over-cooking.
I'm thinking she may do all my slicing in the future:
Next came plating - Mache and carrots with Chef Matsuhisa's dressing:
Needless to say, my wife's aesthetic is a bit more refined than mine:
Yes - It was as good as it looked. I drank a Shiner Bock
and she had a glass of fume blanc. She thinks I'm absolutely crazy
when I start photographing food, but she's a good sport.
I did a 9# butt for Labor Day - Cooked on Sunday, wrapped in plastic and reheated Monday morning right before it was pulled and served:
Cooking the day before worked out great so I could spend more time with what's really important:
It's a great book to try some out of the ordinary recipes.
So she started with a really nice piece of tuna, salted and peppered on the grill:
One of the key things to cooking tuna and keeping the center rare is an ice-water bath, right when it comes off the grill:
Keeps the tuna from over-cooking.
I'm thinking she may do all my slicing in the future:
Next came plating - Mache and carrots with Chef Matsuhisa's dressing:
Needless to say, my wife's aesthetic is a bit more refined than mine:
Yes - It was as good as it looked. I drank a Shiner Bock
and she had a glass of fume blanc. She thinks I'm absolutely crazy
when I start photographing food, but she's a good sport.
I did a 9# butt for Labor Day - Cooked on Sunday, wrapped in plastic and reheated Monday morning right before it was pulled and served:
Cooking the day before worked out great so I could spend more time with what's really important:
