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.

Chicken with Truffle Mustard Cream Sauce

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!

Red Curry Shrimp

I've been experimenting with red curry sauce -- trying to get the perfect balance of flavors and heat. This is getting pretty close. Flavorwise, it hits the mark. But for consistency, I'd rather have it a little more creamy. Keep an eye out for "take two".

How to Make It:

Saute shrimp in vegetable oil until just cooked through at medium high heat. Lift out shrimp being careful to leave the shrimp infused oil. Add and mix together the thick top part of a can of unsweetened coconut milk, 1/4 cup watery part of coconut milk, 2 teaspoons fish sauce and 1 1/2 tablespoons red curry paste. Add ground red pepper to taste.

Stir constantly as the sauce cooks and reduces. After about 10 minutes, the sauce will get to a nice thickness. Add shrimp back in and toss to coat. Remove from heat and serve over rice, noodles or spiralized zucchini (as I have done here). I also topped this with a sprinkling of crispy onions for a little extra texture and flavor. Yum!

Tuna Tartare Avocado Cups with Chipotle Aioli

OMG, this tasty appetizer is a dream for those of us who love The Amazing Avocado! I experimented with my own variation on Chipotle Aioli -- which doesn't use egg yolk because Michael won't eat that -- and it turned out quite yummy!

Ingredients:

• 2 very ripe avocados, cut in half, pit removed

• ½ pound sashimi-grade tuna, diced into small squares

• Crispy onions or shallots

Chipotle Aioli (Sort of):

• 1/2 very ripe Mexican avocado chopped

• ¼ cup sour cream

• Freshly squeezed lemon juice of ½ lemon

• 1 clove garlic, minced

• 2 tablespoons vegetable oil

• 1/4 cup Chipotle Chiles in Adobo sauce, drained and rinsed of seeds, and chopped

• Pinch of salt

Miso Marinade:

• 1 tablespoon dark miso paste

• 1 tablespoons sesame oil

• 1/4 cup Tamari sauce

• The juice from ½ lemon

• Pinch of salt

How To Make It:

Using a melon baller – expand the “cup” area of the avocado have so that it fits more of the Tuna Tartare stuffing. But just a little as you want to keep plenty of the avocado meat.

In a bowl, mix together all of the ingredients for the Miso Marinade and whisk until fully combined. Toss about half of the marinade with the Tuna Tartare. Add more as desired or save the remaining marinade for another use. Refrigerate to marinade. Can be made 2 hours ahead of serving.

In an emersion blender cup, add together all of the ingredients for the Chipotle Sauce and blend together using an emersion blender until smooth and creamy.

When ready to serve, pile a generous scoop of the Miso Tuna Tartare into the prepared avocado cups. Drizzle the Chipotle Aioli over – about ½ to 1 teaspoon. Dive in!