Zucchini Carpaccio Take Two

As mentioned in an earlier post, Chef Emma from Sur la Table introduced me to Zucchini Carpaccio, which I found to be surprisingly refreshing and delicious! It's the perfect side for these summer evenings. Zucchini Carpaccio Take Two is a slightly refined recipe from the previously posted version. I added a small amount of minced garlic and fresh basil, giving it just what was needed for a perfectly balanced set of flavors. Also, the cheese is shaved versus grated — a minor change but an improvement nonetheless, in my opinion.

HOW TO MAKE IT

• 2 large zucchini

• a good sized handful of arugula

• juice of 1 lemon

• 2 tablespoon olive oil

• 1 teaspoon minced fresh garlic, mushed into a paste

• 1 teaspoon minced fresh basil

• Salt and pepper

• 1 tablespoon diced blanched almond slivers

• 2 tablespoons freshly shaved Romano cheese

Thinly slice the zucchini using a mandoline or spiralizer. Set it in a strainer and sprinkle salt generously over. Allow it to sit for 20 minutes. The salt will extract much of the liquid. Thoroughly rinse the zucchini and pat dry with a towel.

In a small blow, stir together the lemon juice, olive oil, garlic, basil, salt and pepper. In a large bowl, toss all ingredients together reserving half of the cheese and a little of the almonds to sprinkle on top. And there you go!

Pan Roasted Brussel Sprouts

Dear Brussel Sprouts, I'm sorry I've ignored you all these years. I just didn't realize how fabulous you are. I promise to include you in my life from now on. Your New Friend, Susan

How to Make It

• 1 lb brussel sprouts, washed and halved

• 2 pieces thick bacon, cooked to crispy and rough chopped

• 1 tablespoon butter

• salt and pepper

Cook the bacon to crispy in a skillet and set aside on paper towels. Melt the butter in the skillet with the bacon grease. Add the brussel sprouts and cook at medium to medium-high until cooked through and starting to brown. It takes about 10 minutes. Salt and pepper to taste. There you go! Another example of what's awesome when cooked with bacon. 

Tuna Tartare Salad With Chipotle Aioli Dressing

Michael loves a good low-carb, high-protein salad after a hard run to the Golden Gate Bridge and back. This one uses the left over miso marinaded ahi tuna (from ahi tuna tacos the night before -- be careful not to save left over raw fish recipes for more than 12 hours or so)  atop chopped romaine lettuce, tomatoes, shredded jack cheese and delicious chipotle aioli dressing.

Tuna Tartini

Today, my local grocer had fresh, sashimi grade tuna and ripe avocados. I took that as a sign to make this fresh and tasty appetizer. And I love these steel martini glasses. They're such a great little bowl for a tuna tartare.

How to Make It:

Miso Sauce: Whisk the following together.

• 1 tablespoon sesame oil

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon brown miso paste

• 1 tablespoon fresh lemon juice

• 1 teaspoon wasabi paste

• 1 teaspoon roasted sesame seeds

Then toss in diced tuna (about 1/2 cup) and let that marinade for an hour.

Avocado mixture: Mix together 1 ripe avocado, 2 tablespoons diced peeled/seeded cucumber, 1  teaspoon diced shallot, 1 teaspoon fresh finely chopped cilantro, juice from 1/2 lime.

The avocado mixture will serve as the bottom layer. Spoon over the tuna mixture. Drizzle more of the miso sauce over the top. Sprinkle with toasted sesame seeds.

Prime Rib Roast With Au Jus

It was really fun trying a beef roast for the first time ever! I got a nice Prime Rib Roast from our local grocer. And made up a super yummy Rub and Au Jus to go with.

How To Make It

Pick up a Prime Rib Roast, tied with cooking twine. This will help the roast hold it's juiciness. Rub your roast with seasonings. Place on a rack in a roasting pan in a preheated oven at 500 (f). Cook for about 15 minutes per pound at this temperature. Then turn the oven off (do not open the door) and let it sit in the oven another 15 minutes per pound. Mine turned out perfectly medium rare. I've seen other recipes that differ on this, but it worked just right for me. Let the meat sit for a few minutes before cutting into it.

Susan's Rub (or use your own)

• 1 teaspoon each dried oregano, dried parsley, onion powder, garlic powder, ground chili chipotle (yep, I went there)

• 1/2 teaspoon salt

• Fresh ground pepper

Use a mortar and pestle to grind the flavors together. The Chili Chipotle adds a nice little bite, which Michael just loved!

Susan's Au Jus

• 2 tablespoons butter

• 1 tablespoon minced shallots

• 2 cups beef stock

• 2 tablespoons Vermouth (yep, went there, too)

Melt butter in sauce pan. Add shallots and sauté until soft and just browning. Then add the beef stock. Bring to a boil and let reduce for 20 minutes. Add the Vermouth and boil another 5 minutes. Serve!