MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Tuna with Seaweed Hawaiian-Style
Categories: Hawaiian, Tuna, Grill, Caviar,
Yield: 2 Servings

MARINADE:
1/2 c Soy sauce
3 tb Honey
1 tb Minced fresh ginger
2 ts Minced garlic
Freshly ground black pepper
2 Tuna steaks (each 1" thick)
SAUCE:
2 tb Rice wine vinegar
2 tb Soy sauce
2 tb Lemon juice
1/2 ts Grated lemon peel
1 tb Minced fresh ginger
1 ts Minced garlic
2 tb Minced scallion
1/4 ts Red pepper flakes
1/4 c Olive oil
1/2 Pack
Vegetable oil for deep
Frying
1/4 c Sea weed
1/2 c Bitesize radicchio leaves
1/2 c Sliced endive
1/2 c Baby spinach leaves
2 tb Julienned yellow pepper
2 tb Julienned red pepper
GARNISH:
Radish sprouts
Pickled ginger
Golden caviar
Light sesame seeds
Dark sesame seeds
Wonton wrappers

In a bowl mix together the first 5 ingredients. Put the tuna
steaks in a pan and pour the mixture over, coating the tuna on all
sides. Marinate the fish for 15 minutes. Then transfer the
marinated tuna to a heated grill and grill for 1-2 minutes on each
side. In a bowl whisk together all the ingredients for the sauce.
Heat the frying oil to 350 degrees. Cut the wonton wrappers into
julienne strips and deep fry them until golden. Drain them on
paper towels. In a bowl toss together the sea weed, radicchio
leaves, sliced endive, baby spinach leaves, julienned yellow
pepper, and julienned red pepper. Arrange seaweed and greens in
the center of 2 serving plates and top them with the fried wonton
strips. Drizzle with some of the sauce, top with the tuna, drizzle
more sauce. Garnish with a small cluster of radish sprouts,
pickled ginger, tobiko, light sesame seeds, dark sesame seeds, and
golden caviar.

Adapted from a recipe by Roy Yamaguchi

David Rosengarten, Taste

From: Holly Butman

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sabzee (Herb Salad)
Categories: Afghan, Herbs, Salads
Yield: 3 Servings

4 c Arugula or spinach greens
-or a mix of these
Radish sprouts; handful
1/4 c Italian parsley
1/4 c Cilantro
1/4 c Dill leaves
2 tb Mint; chopped
2 Scallions, chopped fine
Salt
Lemon juice
Leaves for garnish

Wash and dry all the ingredients. Tear the greens into bite sized
pieces and roughly chop the herbs, trim and slice the scallions.
Toss everything together with a few pinches of salt, then add
lemon juice to taste.

Deborah Madison

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Cheers

Jim


... What's all this stuff and nonsense about Rocket salad?

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JIM WELLER wrote to ALL <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Tuna with Seaweed Hawaiian-Style
Categories: Hawaiian, Tuna, Grill, Caviar,
Yield: 2 Servings

Nice recipes, if seasonal. Unless you are doing hydroponic/container
gardening. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vietnamese Banh Pho
Categories: Oriental, Beef, Soups, Pasta, Chilies
Yield: 4 Servings *

5 lb Beef bones with marrow
5 lb Oxtails
1 lb Flank steak
2 lg Onions; unpeeled, halved,
- studded with 8 cloves
3 Shallots; unpeeled
2 oz Piece ginger; unpeeled
8 Star anise
1 Cinnamon stick
4 md Parsnips; in 2" chunks
2 ts Salt
1 lb Beef sirloin
2 Scallions; thin sliced
1 tb Cilantro; chopped
2 md Onions; thin sliced
1/4 c Hot chile sauce
1 lb Rice noodles; 1/4" wide
- (or banh pho)
1/2 c Nuoc mam (Vietnamese fish
- sauce)
Fresh ground black pepper
2 c Fresh bean sprouts
2 Fresh chilies; sliced
2 Limes; in wedges
1 bn Fresh mint
1 bn Fresh Asian basil

Soak bone overnight in cold water. Place bones,
oxtails and flank steak in a large stock pot. Add
water to cover and bring to a boil. Cook 10 minutes,
drain and rinse pot and bones. Return bones to pot,
add 6 quarts water and bring to a boil. Skim surface
of scum and fat. Stir bones at bottom from time to
time. Add 3 more quarts water, bring to a boil again
and skim scum. Lower heat and let simmer. Char
clove-studded onions, shallots, and ginger under a
broiler until they release their fragrant odors. Tie
charred vegetables, star anise, and cinnamon stick in
a thick, dampened cheesecloth. Put it in stock with
parsnips and salt. Simmer for 1 hour. Remove flank
steak and continue simmering broth, uncovered pot, for
4-5 hours. Add more water if level goes below bones.

Meanwhile, slice beef sirloin against grain into
paper-thin slices, about 2" X 2". Slice flank
steak the same way. Set aside. In a small bowl,
combine scallions, cilantro, and half the sliced
onions. Place remaining onions in another bowl and
mix in hot chili sauce. Soak rice noodles in warm
water for 30 minutes. Drain and set aside.

When broth is ready, discard bones. Strain broth
through a colander lined with a double layer of damp
cheesecloth into a clean pot. Add fish sauce and
bring to a boil. Reduce heat to simmer. In another
pot, bring 4 quarts of water to a boil. Add noodles
and drain immediately. Do not overcook noodles.
Divide among 4 large soup bowls. Top noodles with
sliced meats. Bring broth to a rolling boil, then
ladle into soup bowls. Garnish with scallions mixture
and black pepper. Serve the onions in hot chili sauce
and remaining ingredients on the side to add as
desired. Also, you can add Hoisin sauce as a dip.

Serves 4. *

Source: "The Foods of Vietnam" by Nicole Routhier
(Stewart, Tabori & Chang)

From: Chuong M. Nguyen

MM format by Judi M. Phelps.

* This quantity of servings looks suspiciously small
given the quantity of ingredients - UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... When I was born I was so surprised I didn't talk for a year and a half.
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