Serves 4 people.
1 lb of tuna steak, cut 1 inch thick
3 Tbsp of oil (olive or peanut oil)
Freshly ground pepper
20 large garlic cloves, thinly sliced
1 Tbsp of best quality red wine vinegar
- Preheat the broiler.
- Lightly brush both sides of the tuna with some oil.
- Season generously with pepper.
- Broil until the flesh begins to turn opaque, about 5 minutes per side.
- The fish should still be pink in the center.
- Meanwhile, in a large skillet, heat 2 Tbsp of the oil over medium heat.
- Add the garlic and stir to coat with oil.
- Sauté until light golden, about 3 to 4 minutes.
- Add the vinegar and deglaze the pan, scraping up any bits that cling to the bottom.
- Sprinkle the tuna with salt.
- Transfer the fish to a warmed platter and pour the garlic sauce over all.
- Serve immediately, with a warm bowl of pipérade alongside.
6 Tbsp of olive oil
2 lb of tomatoes, peeled, cored, halved, seeded and chopped
2 medium onions, sliced
3 large green bell peppers, cored, halved, seeded & cut lengthwise into thin slices
3 garlic cloves, minced
salt and freshly ground pepper
- In a large skillet, heat 2 Tbsp of oil over medium high heat.
- Add the tomatoes and simmer for 10 minutes, uncovered.
- In another skillet, heat 2 Tbsp of oil and cook the onions until lightly brown.
- Finally, in another 2 Tbsp of oil, cook the peppers until soft and tender.
- Add the onions and peppers to the tomato mixture.
- Stir in the garlic and season with salt and pepper.
- Cook, uncovered over low heat for 1 hour, stirring from time to time.
- The pipérade can be served warm or cold.
This quick summer salad is a great way to use extra corn on the cob.
1 large onion (either yellow or Vidalia)
4 ears of corn on the cob (or 2 frozen packages of corn)
2 roasted red peppers
1 ripe avocado
1 cup of cilantro (before chopping)
salt and pepper
One hour ahead:
- Chop the onion
- Marinate the onion in the juice of one lime
To prepare the salad:
- Chop red peppers and cilantro
- Add corn
- Mix the above together with the onion mixture
- Chop avocado, minimize mixing to avoid damaging them
- Add additional lime for flavor and to prevent browning of the avocado
- Salt and pepper to taste
For 6 or 8 artichoke bottoms.
1/2 cup of flour
1 quart of cold water
2 Tbsp of lemon juice
1-1/2 tsp of salt
- Put the flour in a saucepan and beat in a bit of cold water to make a smooth paste.
- Then beat in the rest of the water, the lemon juice and the salt.
- Bring to a boil and simmer for 5 minutes.
- Add the artichokes.
- Bring liquid to the boil again and cook for 30 to 40 minutes at a simmer or until tender.
- Allow them to cool in the liquid.
- If they are to be refrigerated for a day or two, cover the water with a film of oil.
- Remove the artichokes from the cooking liquid and rinse under cold water.
- Delicately scoop out the choke with a spoon and trim off any remaining leaf ends.
Sauce au crabe
1 cup of crab meat
2 Tbsp of butter
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
2 Tbsp of butter
2 Tbsp of flour
enough milk to make a creamy sauce
- Cook the onions in the butter until barely brown.
- Add the green pepper then the red pepper. Reserve.
- In saucepan melt the butter, add the flour and mix while cooking on medium heat.
- Add the milk slowly and bring to a boil.
- Add the vegetables and the crab meat to the sauce.
- Roll some pastry dough cut it into small squares and fill each square with the filling.
- Cover each turnover with an egg wash (1 egg beaten with some water).
- Cook on a cookie sheet at 400°F until golden.