Recipe: Seared Albacore w/ Lemon Garlic Olive Oil and Fresh Herbs

This is one of our favorite things to eat and because it is so easy, it is regularly on our dinner menu. Get yourself a nice piece of albacore tuna. (It is my choice for this, but you could also use ahi.) Pull it out of the fridge about 20-30 minutes before searing. During this time, make your dressing that will go on top: whisk together some olive oil and fresh lemon juice. You want about 3 parts high quality olive oil to one part lemon juice. Finely sliver a clove or two of garlic, and chop a small handful of fresh mint and oregano. Add it all to the lemon olive oil with a dash of salt and pepper. That's all. Just let it sit until your fish has been seared.

Add some olive oil to a hot pan. Season the fish with salt and pepper and get your sear on. You will be able to see when the fish is ready to turn. It will start getting white up the side of the fish. You want to keep a nice pink ribbon in the middle. Once you think you have a good crust, flip and cook the other side the same. Do not overcook it! You want the middle to be almost raw. Once you plate the albacore, it will continue to cook a little. Spoon the olive oil and lemon dressing over the top of the fish and dive in. We usually have this with a spinach or kale salad. It's also splendid with a side of capellini pasta and some of the dressing mixed in.

Here it is with a side of sesame kale chips. For the kale chips, heat an oven to 400 degrees. Coat some chopped Lacinato kale in olive oil and season with Gomasio and pepper. Bake until crisp, about 12 minutes for a healthy and delicious side or snack.

Recipe: Smoked Salmon Salad

I just improvised this salad, and it turned out pretty, pretty, pretty good. Regan suggests I list the ingredients for my recipes first, so here is what you need:

6 oz. smoked salmon (I realize some of you will not be able to get good smoked salmon and I really do feel sorry for you. There is no substitute.) I bought some locally smoked wild sockeye.
2 large handfuls of arugula
1/2 cup each of spinach and radicchio
2 or 3 green onions
4 or 5 radishes
1/2 lemon
good glug of olive oil
dash or 2 of thyme, salt, pepper
1 tbs good quality mustard (I used Ba-Tampte delicatessen-style, but any decent mustard will do.)

Place your arugula in a bowl -- this is the main green of the event. You could stop here, but I added a little bit of thinly sliced baby spinach and radicchio. Chop a couple green onions and radishes, and add to the bowl. Drizzle in some olive oil, about half the juice of one lemon, a small spoon of mustard and give it a whirl. Sprinkle in some dried thyme, salt, and pepper. Break up some smoked salmon, and add it to the salad. Toast some bread -- I used Essential Bakery sourdough. That's about all there is to it. Scoop up some of the salad, and put it on the toast. 

Crack open a nice summer brew. If you can find this one, it is a beautiful accompaniment -- a limited time release brewed with parsley, sage, rosemary, and thyme. Find yourself a groovy hammock, pull out your Simon and Garfunkel collection, and get ready for Scarborough Fair.

Recipe: Tuna Salad w/ Grilled Zucchini

This is a salad I make that was inspired by one that I had in Spain. Get a nice bunch of mixed greens, whatever you like. (A few of my favorites are curly endive, escarole, and lacinato kale.) Grill up some zucchini strips. Pick up an assortment of Spanish olives, some piquillo peppers (in jars at most grocery stores), and the best canned tuna you can find -- I buy Wild Planet Albacore. It is a tuna steak and comes in its own juices in a BPA-free can. It is really good stuff and definitely worth the upgrade from your "Sorry Charlie". Mix the greens with some phenomenal olive oil, dried oregano, and the acidic flavor of your choice. This one I used a white wine vinegar, but you could also use red wine vinegar or fresh lemon juice. Add to the green the sliced piquillo peppers, olives, grilled zucchini, and tuna. Then drizzle it with a bit more olive oil, ground pepper, and I top it with a cherry pepper.

In Spain, I feasted on a similar salad with a nice glass of white wine, but here in the Northwest I'm more likely to kick it back with a tasty brew. Every time I make this, I am transported back to a bar in San Sebastian where pigs hung from the rafters and the only escape from the summer heat was a cold glass of wine and a cool tuna salad. Buen Provecho! 

Recipe: Charred Radicchio w/ Baby Spinach, Tomatoes & Toasted Pine Nuts

I love this salad and the many variations of it. I always have spinach, radicchio, cabbage, kale, or some other type of similar vegetable in my fridge. A salad like this is good anytime -- as a side dish, light lunch, or dinner. Ingredients:

half a head of a radicchio
a handful of baby spinach, cut in narrow strips
a handful of pine nuts
tomato
balsamic vinegar
olive oil
salt & pepper
dried oregano
fresh chopped garlic

First, heat up a pan and add the radicchio. I cut the radicchio in wide strips and heat it until it begins to char a little bit. This will mellow the bitterness of the chicory. (If you have a grill, even better.) You just want it to start turning a little brown in spots. Place the radicchio in a bowl, and add the chopped baby spinach. Throw a handful of pine nuts into the hot pan and lightly toast them. Cut up your tomato, finely chop a couple cloves of garlic. Combine everything and give it a swirl of good olive oil and balsamic vinegar, pinch of salt, pepper, and dried oregano, and toss. I think you will say it "tasted like a good!"

This salad can be made many ways. I usually like to add red onion to it. If pine nuts are a little pricey for you, substitute toasted slivered almonds or walnuts. Salut!

Recipe: Sizzling Garlic Shrimp

Here is a simple and delicious shrimp recipe. Get yourself a small cazuela. They are great for many Spanish tapas. Place it on the stove top with low heat, and add a few generous glugs of your best olive oil as well as lots of finely chopped garlic -- about 5 or 6 cloves. Make sure the garlic is only lightly sizzling and not turning brown. Cook for a couple of minutes, then add a small amount of crumbled dry red chile, such as arbol. (Red pepper flakes can be substituted, if you can't find dried arbol.) Place your shrimp in the cazuela and cook for a few minutes until they start to turn pink. Season with a little salt and stir in some fresh chopped parsley. Serve them in the cazuela with crusty bread, and dive in! 

 

This recipe comes from a great book called The New Spanish Table, which includes many tasty tapas and ideas for creating your own. I've made this many times, but it was by far the best when I used the shrimp above. I can't even remember what kind of shrimp they are, but every time I see them I know to buy some. They have the roe still intact and when you place them in sizzling garlic oil, they add a touch more sweetness and character to the dish. If you ever see some beautiful looking shrimp with their roe, do not hesitate or be frightened. Buy some! Pick up some Spanish white wine, and get ready to dance a cachucha! 

Recipe: Two Peppers Soup w/ Carrot & Sage

Soup is rarely photogenic, but it can be delicious. Even if blended, this soup turns a very spring-like orange color!

Ingredients:
glug of olive oil
1/2 poblano pepper, seeds removed and diced
1/3 sweet yellow onion, chopped
1/4 cup water
1 red pepper, seeds removed and chopped
2 carrots, finely chopped
a dozen sage leaves, finely chopped
2 cups broth (organic free range chicken)

1. Let a tall sauce pan warm over medium meat, then add olive oil.
2. Add poblanos and onion. Stir and let brown for 3-5 minutes.
3. Add water and red pepper. Cook for 5-10 minutes or until evaporated.
4. Add carrots, sage, and broth. Cook for about 15 minutes, then remove from heat.
5. (optional) Let cool for about 10 minutes, then use a handheld blender to puree to your preferred level of creaminess. No need to use dairy products or butter for the same effect!

Cooked down, the poblanos have an earthy flavor, so if you prefer more spice, add red pepper flakes or a dash (or five) of a favorite hot sauce. I love Crystal and Cholula.