Tag - protein

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Tuna Steak
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Carnivores Rejoice! Turkey Has Been Saved.
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A Simple Secret to Amazing Steak

Tuna Steak

Seared Tuna Steak

This may be my favorite recipe yet.  In the spirit of getting a huge bang-for-your-buck, this tuna steak is a bullseye.  I picked up an amazing tuna steak at my meat market and had it for lunch.  That’s right –  lunch – just $5.99 for a great meal that was ready in less than ten minutes. I guess you could have some processed grease-bomb with chips and a cup of sugar for the same price.  You pick.  I know which one I’d choose.

Tuna Steak

Get Ready For Lunch

Here’s all you need to do… practice this once on your own, then get ready to blow away your friends. Mix the following together:

  • 1 Tbsp. powdered wasabi mustard
  • 1/2 cup toasted sesame seeds
  • 1 tsp. Kosher Salt

Seared Tuna Steak

Once they are mixed together, it’s time to firmly press the steak into the seasonings covering it completely.  I have seen posts where they say to use tongs or some kind of gloves, but I say balderdash.  Grab it with your hands and get dirty.  The sesame seeds add a fantastic crunch to the tender steak.

Get the pan heated to medium-high.  Don’t rush.  Get that pan really hot because you only have one shot at a seared steak that rules the kitchen.  Put a thin coat of sesame oil on the bottom for flavor and to crisp up the crust.

How to Cook Tuna Steak #Viewblender

This step is important…

You all have to figure out how you like your tuna, but for me, the more rare the better.  Look at the finished product in the picture.  That steak was done with one minute on each side. Exactly one minute. If you really like it really rare, I would cut it down to 30 seconds per side.  Now get that meat off the heat, onto your plate, and into your mouth!

Ahi Tuna Steak

Plating

There are a lot of ways to serve this beauty.  Cut it up and eat it dipped in wasabi and soy sauce.  Lay the slices over a bed of greens and have a salad.  Take some leaf lettuce and make some wraps with rice.  There are endless ways to dress it up. I just ate it (sometimes plain and simple is the best way).

Ok gang, I am going to sign off and search for another great option for all of my Viewblender friends.  Heat it up and Let’s Go!

 

 

 

 

Carnivores Rejoice! Turkey Has Been Saved.

Avocado Turkey Feta Burger

Just when you though the health food nuts had met their match…  I have tried and tried but nothing has been able to displace the good old greasy burger.  My parents make Turkey burgers all of the time.  They are good for you and have NO TASTE.  Listen, I am 100% on board with health and treating your body right but, at some point we all must demand flavor.  All of you carnivores are welcomed back at the table for the most flavorful turkey burger you have ever eaten.  I understand it may be the first turkey burger you have ever eaten so you have no frame of reference but, I will take credit for bringing you to the turkey-table regardless. Buckle up kids, here comes the Turkey Burger.

Here Is The Straight Scoop

All you need is a bowl and a bunch of stuff to mix in it.  Get some lean ground turkey.  The one I bought was 1.25 pounds of 94% lean protein.  Grab your sharpest knife and a cutting board.  As always you can mix and match ingredients, but here is what I used.

1/4 cup Feta Cheese (blue cheese would certainly rock)Turkey Burger

1/4 cup Craisins (use cranberries, or anything sweet)

1/4 cup finely chopped red onion

1/2 cup finely chopped fresh spinach

1 Tbsp Cayenne Pepper (use something else if you don’t like a little heat)

1 Farm fresh egg (ok, any egg but I sound so hipster when I say farm fresh)

Mix this all together.  The egg will help hold it together since turkey is a little harder to keep in a tight patty, like beef.

Turkey BurgerMake the patties about 5 or 6 inches across and keep them thinner than a normal burger.  These burgers do not shrink down like beef so make them about the size you would prefer.  Exercise a little patience, they need some TLC to form up.

Next take a big drink of beer and wash your hands.  This step is not optional.

Step two is a deceptive little topping.  In a second bowl (and yes, you have to wash two bowls) mix 1/2 ripe avocado with 2 heaping Tbsps of Greek Yogurt.  After that is all mixed up why don’t you go ahead and chop some tomato and add it to the dip.  Toss that dip in the fridge so it is good and set up when you need it.

Heat a skillet to a medium temperature or fire up the grill.  Use a heavy dose of non-stick something since the feta will sear onto the pan or the grill.  I like an olive oil spray since olive oil is…cooler than regular spray, so says science.  It will take about seven minutes per side.  Don’t flip it over and over!  Be patient and try to live with one flip because this bugger can crumble if you are not careful.

Get that hot burger on a bun ASAP.  Smear a healthy pile of avocado topping on the meat and add some fresh veggies for a little crunch.  Be creative with the entire process.  I added some radishes, bell pepper slices, and red onion to the sandwich.  Crunch and zing make the burger all the better.

I know that it seems like a lot of work for a burger but it is really good.  The part that I underestimated as a carnivore was the flexibility that I held in my hand.  Tons of different flavors, dozens and dozens of fillers, and almost any combination of toppings.  I think I am going to fire up some coconut with a pineapple topping next time.   If it is good I will tell you about it.  If it is terrible I will hide in shame.

Get the bread and Let’s Go!

 

 

A Simple Secret to Amazing Steak

great steak

This is going to sound like back peddling, but a big giant steak is what you need.  No, I am not running for office planning my flip-flop on stances.  A Steak Salad with a reasonable amount of meat is perfect for that balanced diet.  A gigantic steak is perfect for the summer grill.  The two are not mutually exclusive, they can co-exist in captivity.  I understand in the wild a big steak and a salad are natural enemies, like a kitten and a squid.  But in the friendly confines of your home it is harmonious and fan-frickin-tastic.  The part that is missing is a brilliantly delicious and simple seasoning.  Ladies and Gentlemen, may I present Tarragon Butter.  This is the simple secret to an amazing steak.

Let’s Get To The Meat Of The Issue

If you are going to eat it, make sure it is worthy of those calories.  I am not saying you need to blow 50.00/lb on a prime cut of meat, just get something you like.  I watch the sales and keep a keen eye out for New York Strip or Ribeye.  I have tried many of the “lesser” cuts with limited success.  When you go too far down the beef food chain you become entirely dependent on the seasoning and the cooking style.  Promise me this, you will wait to try this recipe for a good cut of meat before you tell me it is terrible.  If you experimented with 1.99/lb ass steak don’t come crying to me.

Make sure that you are not cooking from frozen.  Better yet, get it from the butcher and then go directly to the grill.  If you have to thaw it out do not use the microwave, that dries things out and you lose before you begin.  It is akin to the Minnesota Twins in the 1990s and early 2000s going into Yankee stadium.  Sadly no matter how good the cut of meat was on the mound the pinstriped devils cooked the life out of them.  (thank-you for indulging that analogy, it helps me deal with my pain when I write it or speak it out loud).   Lay that steak on a cutting board and massage a little salt and pepper on one side and get ready to grill it.

Let’s get the grill good and hot, fire it up to that 450 – 500 degree range so the meat sears right away trapping the juices inside.  This works in a frying pan as well, I just prefer the grill whenever possible.  For the sake of argument here lets pretend you are using the grill you like the best.  I don’t have the energy to hear from the charcoal snobs or the gas aficionados, just go with what you know.  That hot grill your steak is on will cook pretty fast.  Depending on how you like your meat let it go on one side until it is well over half way done.  As soon as you flip that bugger, lather on the butter.  Aha, I am finally getting to the rub.

Treat The Meat Right

While my steak is breathing I get the secret weapon ready.  Grab a 1/2 stick of butter, real butter.  I say real butter because the health ship has already sailed, you may as well enjoy drowning in the bay of cholesterol.  Then get some fresh Tarragon finely chopped or crumbled (depending on freshness) and mix it with the butter.  This creamy magic will be an old-school delight.  Do you remember buying a 45rpm record and realizing the B side has the coolest song?  The B side of your steak will make you forget why you even seasoned the A side.  This is a simple recipe, butter and tarragon.  Please tell me you can remember that.  A great way to prep this is to whip up a large batch, spread it on wax paper, roll it up and freeze it.  Now you can knock a piece off any time you want good buttery meat.

Back To The Grill

If you recall we still need to flip that steak and go to the second side.  Put a healthy amount of the butter/tarragon mix right on top of the side you have seared.  It is going to melt fast and fill in every little opening in the steak.  The reason this goes on last is two-fold.  The first reason is that it is a quick melt, you don’t want to have it all cooked off when you eat it.  The second is that when ittarragon steak melts and drips over the sides the grill flares up and can char the steak.  Remember, your steak is almost cooked so plan on a couple minutes on the grill then straight to the plate.  It should be noted that some people like a well done steak.  The flare up and butter accelerant will add an instant crisp to the outside edges of the steak, so it may not be a bad thing for everyone.

Put It In Your Mouth

The steak is done, it is on your plate and ready to go.  Now the money shot, your friend, family member, wife, date gets to taste it.  The mix of butter dripping from the corners of your mouth and the tarragon dancing on your tongue is enough to bring a tear to your eye.  Mix that with some asparagus, baby red potatoes, and some red wine…winner.  I also like having a little tub of the butter mix on the table or on each plate to enhance the situation.  DON’T YOU DARE USE STEAK SAUCE.  I will drive to your house and scold you in a very stern manner.

As Always….

Nothing is set in stone.  If you do not like Tarragon (and shame on you) try another seasoning.  Experiment with tastes.  The key to any steak recipe is to let the meat do the talking.  You are simply adding to it, not overwhelming it.  I look forward to feedback and some of your greatest recipes.

Let’s Go Grill!

 

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