Sesame Crusted Ahi with Soy/Honey Ginger Drizzle - Recipe

For Easter Dinner I decided to buck tradition and go with something a little lighter and with an Asian flair.

I prepared a sesame crusted Ahi with Brown Rice and a Frisee Salad.  Husband poured the Konsgaard Chardonnay that he keeps locked up in his own special fridge (seems so paranoid to me that he worries I'll slurp up his "good" stuff when he's gone and I "get in a mood.") But indeed I did slurp / classy lady style - downed the good wine while I cooked / started fires.

The meal was a success - with a few modifications that I will recommend to you!

Also, A word to the wise, you put out a kitchen fire with FLOUR.  Do not pour water on it.  Needless to say, we had ourselves a little kitchen fire as I was heating my oil in a stainless steel pan.  Guess my stove runs hot because kaboom, fire.  Alarms.  Flour flying.

Despite the fire and flour everywhere, I switched to a cast iron skillet and away we went.

Recipe for Sesame Crusted Ahi with Soy Ginger Drizzle:

(I snagged this recipe off of a blog that is just stunning and seems really user friendly for foodies like me who opt for simple recipes.  Check out this cool blog, Jacob's Kitchen and thanks Jacob for the killer recipe!)

Start with high grade Ahi and pat it dry with paper towels.
Season both sides with salt and fresh ground pepper
Fill a plate with regular sesame seeds
Coat the Tuna all over with the sesame seeds
Get your pan super hot (Per above, I used cast iron, the stainless steel caused a fire!)
then just a couple teaspoons of vegetable oil is plenty.
depending on the size of the tuna sear each side anywhere from 90 seconds to 2 minutes (ask your butcher!!!)

**My Tuna was probably a little too thick, nearly 2 inches, I recommend going a little smaller.  I did 2 minutes per side.  For something this thick, I'd add another 30 seconds.
If you have an inch and a half or so maybe 90 seconds per side.

MEANWHILE
THE SAUCE!

Get this started before you sear the Ahi as it takes 5/10 minutes.

In small sauce pan mix and simmer the following for 5/10 minutes:
1/3 cup low sodium soy
1/3 cup honey
few slices of fresh slices of ginger
a few smashed garlive cloves
Pinch of Chipoltle or Cayenne pepper (I used Cayenne)
Once it's syrupy in 5/10 minutes, I strained it to get the ginger and garlic out.
You will use this drizzle over the Tuna right when you pull the tuna out of the pan.


THE BROWN RICE:
USE THE Wilsons' Eating Tour Recipe to make it perfecto 
Click here to get it!!!

For the Frisee Salad - I just let the drizzle from the sauce serve as the dressing to the entire dish. As you can see I stacked it all up, drizzled away and it was divine.

Enjoy and let me know what you think and if you try this!

THE TAKE AWAY! USE FLOUR FOR A KITCHEN FIRE!!!

Thank you husband for saving the day while on a work call with the fire alarm blaring in the background, the animals in a panic and the baby seeming to not notice (Thank G*d).

Enjoy
The Wilsons

Finally, PERFECT BROWN RICE At Home!

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Finally, PERFECT BROWN RICE At Home!

Most of us that have tried to make a nice fluffy and moist brown rice at home have crashed and burned. It's dry or the texture is bleckh, not right.

I was making my at home favorite brown rice salad the other night (basically a chopped Romaine salad with onions, red pepper, some type of protein and brown rice with a nice dressing)
and this time I wanted the rice to be fluffy, moist, and tasty.

I did a search on line and it turns out a few folks have saved me lots of time and heartache to perfect this lovely grain!

I used a recipe from Pinch My Salt that they modified from Saveur.com and I have to say it WORKED LIKE A CHARM!!! We ate every single bite, and it was truly the brown rice that made the dish.

Without further adieu:

The PERFECT BROWN RICE at Home!

Ingredients:
*Brown Rice
*Water - at least four cups of water for every cup of rice
*Salt to taste.

To Do:
*Rinse rice in a strainer under cold running water for 30 seconds & swirl the rice around in your hand.
*Bring water to a boil in a large pot over high heat.
*When water is boiling, add the rice, stir it once
(I also salted my water)
*Turn heat to a medium boil and leave rice uncovered for 30 minutes stirring occasionally.
*After 30 minutes, pour the rice into a strainer over the sink.
*Let the rice drain out the water for 10 seconds then return it to the pot and set aside OFF OF THE HEAT.
*Immediately over the pot with a tight fitting lid and set aside to allow the rice to steam for 10 minutes.
*After 10 minutes, uncover rice, fluff with a for, season to taste.

ENJOY
EAT HEALTHY, EAT LOTS
THE WILSONS!

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