Surf and turf weekend

[BRPORSCHE]

Well after the prime ny strip steak yesterday I was looking for something nice to compliment it before the pro bowl. Decided that a nuce freash hunk of tuna would work well.



I need to either stop eating like this or work out some more.

[Rusty Heap]

tuna poker?

I'll see your tuna, and raise you some of my own.........thin sliced, and WASABI of course. Marinaded in a teriaki sauce, sprinkled with black/white sesame seeds, then Cast iron pan seared, only about 2 minutes each side.

[vash]

you arseholes...worked 13 hours OT, with nothing but a crappy turkey, cheese sandwich. thanks for the stomach rumblings!

tom, that is alot of asparagus...your pee must reek like penicillin..hahahha.

[porsche4life]

I had just had frozen tamales smothered in Chili..... Not bad... But not as good as that....

[Oh Haha]

Tom,
You're living like a King, my friend!!!!


I made boneless pork chops today. Marinated them in OJ, olive oil, and a packet of generic pork seasoning. Let them sit in the fridge for about 5 hours and then out for about 15-20 to get to room temp. I've never tried pan searing meat but I did these and then into the oven for about 25 minutes at 350. Used the marinade to coat them at 15 minutes.

Holy Crap!!!! These were the most tender chops I've ever made. For sides I did 'smashed" taters with pork gravy and simple drop biscuits.


My wife didn't like the chops, though. My daughter loved the "pterodachtyl" steak.

WOOHOO!!!! Monday lunch for Daddy!!

Keep the food/cooking threads coming, guys.

[BRPORSCHE]

Originally Posted by vash

tom, that is alot of asparagus...your pee must reek like penicillin..hahahha.

You have no idea man. Last night after I had a few drinks I 'forgot' that I had ate the asparagus. Wow did that shock me. I almost fell over!

[Bill Douglas]

Food of the Gods Tom, food of the Gods.

Once or twice recently I've been eating a similar meal but with a thick slab of swordfish (Marlin or something like that).

[Dueller]

That looks great, Tom.

I really enjoy grilling tuna but unless you're making a lot of tuna steaks, it's a pain to fire up the entire grill. Friend in the business gave me this tip: Use a charcoal chimney starter and a small grate from an old hibachi. What ya do is use a chimney starter like this:






Instead of filling it all the way up just fill it 1/3-1/2 full of charcoal. Once it gets to going just set a grate or grill from a hibachi on top and cook the tuna (or small thick steak filets) right over the chimney. Take note...it gets waaaaay hotter than a grill...perfect for searing tuna quickly. And you don't waste a whole load of charcoal on the grill either. Chimney like above is $12-18 at any big box store. Perfect if you're just doing one or two servings.

There are some clever alternatives to using newspaper to start it. Try paper towels loosely rolled up and sprayed with Pam. Less mess. Also you can flip it upside down and just used one layer of charcoal.

[Shuie]

Marinade tuna steaks in some kind of red wine vinegarette dressing and throw them on the grill. Blanch the asparagus. Sip the port, whoops, wrong thread

Try drizzling some yellow and zuchinni squash in olive oil and seasoning with fresh cracked pepper and kosher salt in that cast iron skillet.