Cap’N Crunch Seared Tuna

Yes, you read right. Cap’n Crunch. As in the cereal. I’m just going to post the picture and the recipe and let you know it was really good. It would’ve been better if I hadn’t cooked the tuna a little too much as a result of trying to do 10 things at once while cooking dinner.

1/4 c mayonnaise
1 T yellow mustard (I used wasabi powder instead)
2 c regular Cap’n Crunch (yes, he said Cap’n Crunch)
2 T oil
1 lb fresh tuna, cut into long rectangular blocks
Kosher salt & freshly ground pepper
Sriracha sauce
1/2 c finely decided green onions

Mix the mayo & mustard together. Set aside.

Put the cereal in a large zipper top plastic bag and crush the hell out of it. You want it like dust. Spread the crushed cereal on a large plate. (Note: this made a LOT of “breading.” I suggest only 1 c of cereal.)

Lightly oil the tuna, season it with salt & papper, then press down into the cereal, making sure it’s covered well on all sides.

Heat a nonstick pan really well first and then add a tablespoon of oil. When it starts to smoke, add the tuna and sear it quickly on all sides until lightly browned. If the pan is hot enough, you need probably no more than about 15 seconds a side.

Remove and carefully slice into 1/2″ pieces.

To serve, spread the mayo mix on a plate, top with the sliced tuna and drizzle the Sriracha around it. Sprinkle with green onions. Make sure you have some of everything in each bite.

Note (again): We had this for dinner instead of an apperizer so I served it on a bed of lettuce. I also added some milk to the mayo mixture to thin it out and use as a dressing instead of a dip. I left out the green onions and Sriracha and drizzled everything with sesame oil instead.

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Letter to Sam

Dear Sam the Cooking Guy,
I’m afraid the honeymoon is over. I am no longer a member of your captive audience. Your shows airing on FitTV are all reruns and because you live in California, I do not have access to your new ones. Your book signings are all in Arizona or California and your interation with fans on Facebook & Twitter has dwindled. Sorry, Sam. I’ll still cook from your books (and will consider buying your new one scheduled to come out in February 2011) but fan interaction is very important to me and you’re not living up to my standards.

Sadly,
~Cynthia

p. 36: Asian BBQ Sauce

Picture this: a deep, dark mahogany, sticky, sweet sauce, slathered on a rack of baby back ribs and caramelized ever-so-slightly under the broiler. That’s what we had for dinner tonight. The sauce recipe was Sam’s, but the rib recipe was from Steamy Kitchen. The sauce was simple: 1 c. prepared hoisin sauce 2 T. soy sauce mixed in. If I were to make it again, I would halve the soy sauce (it was pretty salty) and add honey. Or maybe I’m just used to Sweet Baby Ray’s Honey BBQ Sauce. You really can’t beat it.

On the menu for this week are a few recipe from Sam’s 1st book. I think I’m mostly done with book 2. The majority of recipes left are for breakfast. I really can’t get motivated to do anything fancier than french toast for breakfast and by the time we eat and I clean up, I feel like my morning’s been wasted in the kitchen. If anyone is interested in the list of remaining recipe, let me know…or maybe I’ll post them later in the week. Yeah. I’ll just do that.

p. 184: Simple Pasta with Garlic

Lightly brown 4 thinly sliced cloves of garlic in 1/4 c. olive oil. Pour the whole thing over 1 pound of cooked spaghetti and garnish with chopped parsley (I basil because that’s just what I had), grated Parmesan cheese and black pepper. The hardest part about this recipe was slicing the darn cloves of garlic. I’m more of a smash-it-with-the-side-of-your-chef’s-knife kind of girl. I warmed up some spaghetti sauce for Mike and Audrey’s servings. Mike wasn’t too keen on just having pasta tossed with olive oil & garlic. I thought it was pretty good…with a large serving of caprese salad on the side!

p. 67: Blue Cheese & Bacon-Stuffed Dates

A big thanks goes to my sister for cooking these for me. It was a recipe I wasn’t looking forward to eating but after her review, I might change my mind!

I made the bacon-wrapped blue cheese-stuffed dates tonight. Not a great one to photograph but they were certainly yummy. To quote Bob Banner, “These are surprisingly good! These are really good!” He put one in his mouth a little skeptical of the concoction, but then his eyes went wide with delight as the bacony, cheesy flavor filled his mouth. Then he ate another one.

~Andrea Taylor, Guest Food-Blogger

p. 103: Baby Caprese Salad

Shhhh. I just made this to eat with dinner tonight. I don’t know how much of it is actually going to make it to dinner time, though. It’s SOOO good I can’t stop eating it! It probably tastes better because the tomatoes and basil were from my garden. I am a little sad about using up my baby yellow cherry tomato supply but hope to have more from my garden in a few days. You don’t really need the recipe for this, do you?

p. 53: Corn, Jalapeno & Cheese Biscuits

“Don’t like the jalapeno heat? You could leave them out, but I wouldn’t. I think it’s time to start appreciating new flavors – just try a little less of them.” -Sam

Too bad. I left the jalapenos out. Audrey was unsure of them anyway saying “I don’t like corn or cheese” so I knew if I put the jalapenos in, she would’ve said “no” for sure! I know. I could’ve made half of the biscuits with jalapeno and half without. Then I would’ve had to try harder to find jalapenos at the grocery store…or make a 2nd stop after I couldn’t find them at the bountiful produce section that is Wal-Mart.

Nonetheless, these were pretty good. Very similar to the ones at Red Lobster. I appreciated when we sat down to eat and Mike’s first words were, “Did you take a picture?” I served them on the side with some pan fried Tilapia, so it WAS kind of like a Red Lobster dinner…except I don’t think I’ll feel like my intestines are being tied up in knots at 3am.

RECIPE:
1 1/2 c. Bisquick (I used the self-rising flour from the beer bread. That was an okay substitution, right?)
1 T diced jalapeno
1 (8-oz) can creamed corn
1/2 c. shredded cheddar cheese

Mix all ingredients together in a large bowl. Drop tablespoons of batter on a greased baking sheet and bake in a 400-degree oven for about 20 minutes.