Seared Tuna Salad

Ingredients: – 2 sushi-grade Tuna fillets, about 8oz. each – 1/4 cup Steak Seasoning (McCormick makes a good one!) – 4 cups Mesclun greens – 1/2 cup yellow Onion, chopped – 2 Tablespoons Rice Vinegar – 2 Tablespoons cold water – a pinch of sugar – 1/4 teaspoon ground Mustard – 2 teaspoons good Olive … More Seared Tuna Salad

Mexican Deviled Eggs

FIRST…….. 1. Boil and Peel Eggs Let the eggs cool before moving on….. (this is not just so you don’t burn your hands, but also so the heat from the cooked eggs doesn’t cook the mayo and fresh vegetables that you’ll be adding later!) Moving on! THEN…….. 2. Slice each egg in half lengthwise and … More Mexican Deviled Eggs

Dried Fig Jam

The beloved Fig isn’t always readily available fresh, but it is always available dried! For those dreaded seasons (aka Fall, Winter, Spring) when Figs are unavailable fresh, this Dried Fig Jam will save you! Ingredients at a glance: – 2 Packages Dried Figs – 2 1/2 cups Water – 1 1/2 cups Granulated Sugar of … More Dried Fig Jam

Kani Crab Cakes on a bed of Wasabi Cream, topped with Pickled Beet Threads

FIRST…….. In a bowl mix: (by hand is best) – 1 large Potato, peeled and cooked – 1lb package Kani (imitation crab), chopped – 1 Red Pepper, roasted and chopped – 3 Scallions, chopped – 1 Jalapeno pepper, minced (if you prefer less spicy, remove the seeds) – 1 clove Garlic, minced – 1 Egg, … More Kani Crab Cakes on a bed of Wasabi Cream, topped with Pickled Beet Threads

Asparagus with Pearl Onions and Olives in Vinaigrette

FIRST… Combine Pearl Onions and a bunch of Asparagus with – Salt + Black Pepper – Olive Oil – Crushed Garlic Roast in a preheated 450 degree oven about 10 minutes THEN…. Mix the Pearl Onions with – Black and Green Olives (sliced) – Dash of sugar – 1 Tablespoon Red Wine Vinegar – 1/2 … More Asparagus with Pearl Onions and Olives in Vinaigrette