Super Bowl, Super Flavor - Best Ever Turkey Meatloaf

Here at Neurotic Kitchen our wintertime jones for Comfort Food continues. This week, it's Meatloaf - an American favorite and a perfect consolation food to enjoy if this football season left your favorite team out in the cold. Here in the New York area, we are sorely in need of something to lift our Super Bowl spirits, and this party-ready, bursting with flavor Turkey Meatloaf is just the ticket. 

Best Ever Turkey Meatloaf, Photo: NK 

Today's recipe comes to us courtesy of my good friend Marina. Even though she's moved back to Midwest, she's still keeping me updated on the exciting goings on in her kitchen. Marina is a lot like me - she enjoys big flavors. When we'd go out on the town, our martinis were always extra dirty and our buffalo wings extra spicy. Her very loose adaptation of Ina Garten's wonderful Turkey Meatloaf has a lot going for it: extra spice, extra moistness, and finally, an extra special glaze that doubles as a sauce for serving. 

Looking for a main-event Super Bowl party dish? Look no further. A loaf of Best Ever Turkey Meatloaf, sliced up, feeds numerous guests. Just add rolls and some sauce, maybe even some sautéed onions, and you've got fantastic, boldly flavored make-ahead Meatloaf sandwiches. 

Best Ever Turkey Meatloaf
Adapted from Marina E. and Inspired by Ina Garten
Serves 4 to 5 

Photo: NK

Ingredients:

1 large Yellow Onion, roughly chopped

1 Stalk Celery, roughly chopped

1 large Carrot, peeled and roughly chopped

3 large Garlic Cloves

6 Sprigs of Fresh Thyme. leaves only

2 Tablespoons Olive Oil 

1/2 teaspoon Black Pepper

1/2 teaspoon Crushed Red Pepper - or more to taste

1 teaspoon Oregano 

Salt to Taste

1 Lb dark meat Ground Turkey 

1 Lb Lean Ground Turkey

2 Tablespoons Tomato Paste

1/4 Cup Worcestershire Sauce

Just over a 1/3 Cup Chicken Stock

1/2 Cup Sun Dried Tomatoes, roughly chopped - not the ones packed in oil

3/4 Cup Panko Breadcrumbs

2 Large Eggs Beaten 
1.25 Cups Basting and Serving Sauce* Ingredients and Recipe follow 

*Basting and Serving Sauce
Adapted from Alton Brown and Marina E
Yield - About a 1.25 Cups

Ingredients:

1 Cup Ketchup

3-4 Tablespoons Prepared BBQ Sauce (optional)

2 teaspoons Cumin

4 teaspoons Dry Mustard

3 Tablespoons Worcestershire Sauce

Several dashes of Tabasco or other Hot Sauce to taste

2 Tablespoons Honey or Agave Syrup

2 Tablespoons of Water or Dark Beer

Meatloaf Preparation Method:

Preheat oven to 325 with rack in the middle, and another rack below. 

*Mix together the Basting and Serving Sauce by combining all ingredients. Set aside. You will glaze Meatloaf with it before cooking and again about a half hour in. 

Using food processor, combine the first 4 ingredients (Onion, Celery, Carrot, Garlic) until they form a coarse yet paste-like consistency. Next, add Fresh Thyme Leaves, and Sun Dried Tomatoes to the processor. Pulse 5 or 6 times until incorporated (little chunks of Sun Dried Tomatoes will taste good in the meatloaf).

Photo: NK

In a medium saucepan  on low heat, add Olive Oil and Vegetable paste mixture. Sweat the mixture until all the rawness has cooked out of it. This should take about 5 minutes. During this time, add a generous dose of Salt, the Black Pepper and Red Pepper, and the Oregano. Now add Chicken Stock, Tomato Paste, and Worcestershire Sauce. Stir to Combine. Pop the pot into the freezer to cool it quickly.

In a large bowl, combine Turkey Meat, Eggs, Panko Breadcrumbs, and the Veggie/Herb/Stock Mixture from the freezer. Make sure all elements are incorporated but try not to overwork the meat. 

Assemble free-form Meatloaf on an ungreased cookie sheet (to help meat hold its shape).

You should end up with a rectangular loaf about two inches high. 

Photo: NK

Place a pan of water in the oven one rack below where the meatloaf will cook. This will help the top of the Meatloaf not to crack on top. Baste Meatloaf all over with the Glazing Sauce (don't double dip your basting brush so you can use any remaining sauce to serve with cooked meatloaf). 

Cook about 1 hour and 10 minutes, basting meatloaf again at about midway through cook time. Take Meatloaf out of the oven and let rest in the pan 7 minutes tented with foil.

Slice, and serve with any leftover sauce.



Enjoy! 

Wine With Everything - Filet Mignon with Red Wine Sauce

After just two days in Napa, we were all wined out. Luckily, the Mr. and I have a quick recovery time. Predictably, we were right back on the horse in no time flat. Although I know I'll continue to be the type of girl who's quite content an everyday bottle, tasting so many extra special wines in Napa has opened my eyes a bit. 

David Arthur Winery, Photo: NK

The Tasting at Domaine Carneros, Photo: NK

Photo courtesy of Cakebread Cellars

Our winery tour took us to some great vineyards in the famed Napa region where we sampled many delightful glasses. Several were leaps and bounds better than our everyday purchase. Now better doesn't always mean more expensive, but training your palate on a few exceptional wines is worth it in the long run. Though I am far from expert, I feel I'll have an easier time identifying a good quality, good value wine in the future. And when I do pony up some extra bucks for a sought-after bottle, I pledge that I will savor it, not gulp. 

Here are the best wines that we tasted in Napa:

Chiarello Vineyards, Eileen, Cabernet Sauvignon, 2009 
Domaine Carneros, La Reve, Blanc de Blancs (Sparkling)  
Cakebread Cellars, Chardonnay Reserve, 2010  
David Arthur, Elevation 1147, Cabernet Sauvignon, 2002 
Domaine Carneros, The Famous Gate, Pinot Noir, 2009
And because you can take the girl out of New York, but you can't take New York out of the girl, here's a list of 9 fantastic wines from the still up-and-coming Long Island Region, courtesy of Saveur: 9 Long Island Wines Worth Buying. But this is a food blog, after all, so today, I'd like to share a very special meal that uses wine in the cooking - and naturally also lends itself to a little wine on the side. 

Photo: NK 

Filet Mignon with Red Wine Sauce is a knockout dish where wine takes center stage. Using a dry red, we'll create a delicious, classic sauce that complements but doesn't overpower the beef. Best of all, this recipe requires very few ingredients and is totally accessible to the starter cook. My one directive is that you please don't break my heart by cooking your filet any more than to medium doneness. This also happens to be an ideal romantic meal for two. Is it too early to practice for Valentine's day?
Since there are a lot of myths associated with wine in cooking, I thought we should clear them up, and learn a bit more about cooking with wine while we're at it. Check out these great tips below, all courtesy of Food and Wine Magazine's Marcia Kiesel. 
All content from Food & Wine:

1. Dilute wine marinades and braises

"I love wine-based stews, but I think they need to be cut with chicken or beef stock; otherwise, they're too astringent. I prefer to use a ratio of half or one-third wine to stock. If I'm braising an exceptionally flavorful cut of meat for several hours, like lamb shanks, I have no problem adding water instead of stock. When marinating meat, I never use straight wine—again, it's just too harsh. For marinades, I cut the wine with oil." 

2. Save nice wines for drinking

"Some people say that it's best to cook with the wine you're drinking. That's fine if it's an everyday $10 bottle, but not if it's something much more expensive. For the most part, wine's nuances are killed by heat, so I usually cook with an inexpensive dry white or red, even if I plan to drink a nicer bottle. If a recipe calls for a wine that's more expensive, like a Châteauneuf-du-Pape, I downgrade to a similar but less complex wine, like a Côtes-du-Rhône." 

3. The exception to rule #2: Aromatic whites can transform a dish

I finally tried the Wine Confit we brought
home from France in my mushroom side.
A delicious way to add wine essence!
Photo: NK

"Usually, it doesn't matter what wine I use when cooking, but there is an exception: I've found that perfumy whites, like Riesling, Vouvray and Muscat, can give an ordinary dish so much character. When we tested a chicken-with-Riesling dish from chefJean-Georges Vongerichten, I couldn't believe how well the floral notes of the wine came through. The Riesling literally turned a simple braised chicken into an extraordinary dish." 

4. If you have leftovers of a special bottle, make vinaigrette or steam mussels

"If, for some reason, I don't finish a bottle of excellent wine, I make a salad dressing  with it. First, I soak minced shallots in the wine to mellow the oniony flavor. Then I add minced garlic and whisk in some good olive oil. It's not as tart as a vinegar-based vinaigrette, but it still has a lovely winey tang. If I have about a half-cup of wine left, I love to steam mussels in it. The wine is heated only briefly, so it maintains some of its distinctive flavors, which meld so beautifully with the mussel liquor. Champagne-steamed mussels are my favorite, on the rare occasion that I have any left over!" 

5. Fat enriches wine sauces

"If a wine-based sauce tastes too sharp, swirling in cream or butter rounds it out so it's not quite so harsh. Plus, since fat absorbs and carries flavor, I find that cream or butter actually enhances the taste of wine in a sauce or stew."

Now we are ready to cook!

Filet Mignon with Red Wine Sauce
Recipe from Food Network/Giada De Laurentiis
Prep and Cook Time - about an hour total, largely inactive time 

Serves 2 

Straining the Sauce, photo: NK

Suggested Wine Pairing: Cabernet Sauvignon

Ingredients:
2- 6 Ounce Filet Mignon Medallions
Kosher Salt 
Freshly Ground Black Pepper
1-2 Tablespoons Olive Oil
4 Tablespoons Unsalted Butter, cold  
1/2 White Onion, sliced thinly
1/2 Tablespoon Garlic, finely minced
1/2 teaspoon dried Oregano  
2 Tablespoons Tomato Paste
1.25 Cups Dry Red Wine (we used a 10 dollar bottle of Merlot)
 
Method: 
Liberally season Filets with Salt and Pepper and drizzle all over with Olive Oil. 

Preheat a grill or grill pan to medium high and grill steaks to desired doneness - about 5 to 6 minutes per side for Medium Rare. When done, set aside on a platter and tent with foil. Let rest for about 10 minutes

Next, melt 2 Tablespoons of Butter in a medium saucepan. Add the Onions and saute them until they are tender - about 5 to 6 minutes. 
Sprinkle Onions with a bit of Salt and Pepper. 

Add the Garlic and Oregano to the Onions and stir until fragrant - about 30 seconds.

Stir in the Tomato Paste and cook, stirring constantly, for 2 minutes. 
Now, whisk in the Wine. Lower heat to medium low and allow to simmer, stirring occasionally until the volume of the mixture reduces by about half - about 10 minutes.

Pour Sauce through a sieve and into a bowl to strain out the solids. Press the mixture into the sieve to help the sauce through and maximize the yield. Discard the solids and pour strained Sauce back into your pot. Return it to a gentle simmer. Add 2 Tablespoons chilled butter one by one, whisking continuously until incorporated. If necessary, season Sauce with a little more Salt and Pepper (keep in mind that your steak has been generously seasoned already). 

To Plate, set Filets on your dinner plates, drizzle with wine sauce and serve! Voila!

Filet Mignon with Red Wine Sauce, Photo: NK

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Takeout Makeover - Lightened Up Asian Dinner

Today's post is all about flavor, and how even the richest takeout delights can be lightened up yet still remain satisfying in all the right ways. Our first recipe is a bold, Thai-inspired salad made with absolutely no fats. Zucchini Ribbons sliced on my new mandoline (courtesy of my wonderful Mother-in-Law) make for a lovely presentation, and the tangy, sweet and salty dressing packs a delicious punch. Any crunchy green veggie will do for this, green beans, snap peas, whatever you have on hand! You will almost forget that you're eating healthy. 

For our entree, I checked out a few WeightWatchers recipes a friend shared with me and settled on their virtuous version of General Tso's Chicken. I will say - it came out pretty good. While it was by no means an exact copy, more evocative really, the recipe definitely yields an easy, tasty and flavorful chicken dish nonetheless. Just because you are eating more carefully doesn't mean you have to miss out. 

Super Healthy Thai-Style Mango Salad
Adapted from Veggie Wedgie
Serves 2-3

Ingredients:
Juice of One Lime 
1 teaspoon Agave Syrup or Honey
1 teaspoon Orange Juice
1/2 teaspoon Fish Sauce (optional)
1 dash Sriracha 


1/2 Cup Cilantro, chopped
1/2 Hot House Cucumber, unpeeled, or 1 regular Cucumber, peeled
1 Zucchini
1/2 Lb Sugar Snap Peas
1 Yellow Thai Mango or underripe regular Mango

Julienned Mango, Photo NK

                                                                 Method:

In a small bowl, mix the first 5 ingredients to make the dressing. Set aside.

Next, peel and cut Mango into matchsticks (julienne them) and chop Snow Peas




Using a spiralizer, mandoline set on the thinnest setting, or sharp chef's knife, cut zucchini lengthwise as thin as you possible can, to create ribbons. 



Chop Cucumber by hand into 1/4 inch thick slices and then roughly chop them. 



Combine chopped Cucumbers, Sugar Snap Peas, and Cilantro together. Pour half the dressing over and toss, the add in half the Mango matchsticks.

Snap Peas, Cilantro and Cucumber, Photo: NK

Next, Spread the Zucchini Ribbons on a flat surface and gently toss them in the remainder of the dressing. 

To assemble the salad, pile the Snow Pea, Cucumber, and Mango mixture onto a plate. Place Zucchini Ribbons on top or on the side (whatever you prefer presentation-wise!). 

Finally, top with the reserved Mango matchsticks. Serve and enjoy!

Thai-Style Mango Salad, Photo: NK

WeightWatchers General Tso's Chicken
Very lightly adapted

Photo: NK

Serves 4. *8 Points Per Serving

Ingredients:
3/4 Cup Low Sodium Chicken Broth
1.5 Tbsp Cornstarch
2 tsp Peanut Oil
2 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tablespoon White Vinegar
1/2 tsp Ground Ginger
1/4 Jalapeno, seeded and thinly sliced (optional)
1/2 tsp Crushed Red Pepper 
2 Garlic Cloves, minced
3 Scallions, white and green parts sliced

2 Cups Cooked Brown Rice,we like Uncle Ben's Ready Rice (done in 90 seconds in microwave),kept warm

1 Lb Organic Boneless Skinless Chicken Breast, cut into two inch chunks

 
Method:



In a bowl, combine Chicken Broth, Cornstarch, Soy, Sugar, Vinegar and Ginger powder. Whisk briskly and set aside. 

Heat oil in a wok or large, high sided skillet over medium-high heat. Make sure it gets nice and hot. Add Scallions, Garlic, Red Pepper Flakes and Jalapeno. Cook for 1-2 minutes stirring continuously. Add chicken and sauté until browned on both sides, about 5 minutes. 

Next, add the Sauce that you set aside and simmer until the sauce becomes thickened and the Chicken is fully cooked, about 3 minutes.

Serve over Rice and enjoy!

Lightened Up General Tso's, Photo: NK

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Grape Expectations - Two Ways Grapes Go Savory

"Sweet Surrender" Seedless Black Grapes, Photo: NK

Grapes - 

Super as a snack, a welcome addition to cheese plates, providers of a pleasant pop of flavor in fruit salads, and last but certainly not least, the source of the indispensable wonder that is wine. But how often do you see them a dinner plate? In my opinion, not nearly enough. 

This week, a really amazing bunch of grapes from a California-based producer called The Grapery inspired me. Check them out HERE.   Jet black and at peak ripeness, these grapes were exceptionally sweet, plump, and jammy. Naturally, I just had to work them into at least a few of our meals. 

The result? An elegant salad fit for company that my husband went bonkers over, and a really healthy, super easy entree of grape and spiced pork kebabs that easily adapts into a crowd-pleasing tapa or appetizer. 

Spicy Grilled Pork and Grape Kebabs

Adapted from Bill Briwa/Wine Spectator
Serves 2 as an entree, 4 as an appetizer
Prep Time: Requires at least 1 hour marinating time, and can sit up to one day. 

Ingredients:
1 1/2 teaspoon Mild Curry Powder
1/4 teaspoon Ground Cumin
1/2 teaspoon Indian Coriander Seed, hand crushed with a heavy object or freshly ground
1/4 teaspoon Paprika
1/8 teaspoon Ground Cinnamon
2 Tablespoons Olive Oil
3 Tablespoons Orange Juice
1 Clove Garlic, minced
1 Lb Pork Tenderloin, trimmed and cut into 1 inch cubes
1/4 Lb Large Seedless Black Grapes
Salt to Taste 
Greens or Garnish of your choice. We used Tatsoi (a bittersweet, small-leafed Asian green quite like spinach). 
Wood skewers

Method:  
At least one hour before or as much as a day before, combine the Curry Powder, Cumin, Ground Coriander Seed, Paprika and Cinnamon.

Spice Mix, Photo: NK

Thread Pork Chunks and Grapes onto your skewers, alternating each ingredient. 



Spread spice mix on a large plate or other flat surface and dip the skewers into the spices to coat evenly, sprinkling on the excess as well. 

Spicing up the Kebabs, Photo: NK

Next, prepare the marinade. In a small bowl, combine Orange Juice, Olive Oil and minced Garlic. Stir to combine ingredients.


Place the skewers in an airtight container and pour the marinade over them. Let sit for at least an hour or up to a day, turning once in a while to distribute the liquid evenly.

To cook, heat a grill or grill pan to medium high heat. Place skewers on the grill and cook on each side for about 4-5 minutes until the Pork is cooked through but not dry.

Remove from grill and season liberally with Salt to taste. 

Allow to sit 4 to 5 minutes.

Serve and enjoy! 

Spicy Grilled Grape and Pork Kebabs, Photo: NK

Next up, the salad: 

Oak Leaf Lettuce Salad with Blue Cheese and Black Grapes
Adapted from Food and Wine
Serves 4

Ingredients:
3/4 cups Seedless Black Grapes, halved
20-25 Almonds, halved
Red Oak Leaf Lettuce (about 8 cups) - Gotham Greens brand available on Freshdirect
3 ounces Valdeon Blue Cheese, crumbled (Cabrales or Roquefort work well too)

Ingredients, Photo: NK

Delicious Valdeon Cheese and Almonds, Photo: NK

For the Shallot Vinaigrette:    
1.5 Tablespoons diced Shallot
1/2 teaspoon Agave Nectar or Honey

1 Tablespoon Sherry Vinegar
2.5 Tablespoons Olive Oil
1/4 teaspoon Kosher Salt

Method:
Wash and thoroughly dry lettuce leaves, tearing in half any larger ones. 

To prepare the Vinaigrette, put Shallots in a small bowl, add Agave Nectar and Vinegar and stir. 

Stream in Olive Oil, whisking constantly to emulsify. Season with salt. 

Dress lettuce and toss in Grapes and Almonds. Add Salt and Pepper to taste. 
Plate Salad and top with Blue Cheese Crumbles
Enjoy! 

 Oak Leaf Lettuce Salad with Blue Cheese and Black Grapes, Photo: NK

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Poach Like a Pro - Olive Oil Poached Halibut

Sometimes slow and steady really does win the race. If you're looking for a foolproof way to cook subtly flavored proteins, poaching is a great technique because it uses low heat combined with liquid to slowly and gently bring them to delicate perfection.

Photo: NK

Today, we'll be using an unexpected liquid element to poach our fresh Halibut Fillets - Olive Oil! Halibut is a firm, meaty, white-fleshed fish that is quite versatile. Because it is not particularly oily, this preparation gives it a lush, silky texture without adding extra heaviness.

Your fillets will emerge moist and perfectly cooked. Afraid of all that oil? Don't be. It's amazing how light and subtly rich the fish becomes. The technique of poaching works best when paired with simple flavors. 

This dish is perfect for a dinner for two or can easily be adapted for an elegant dinner party. Best of all, it's super fast and and easy. Your guests will be wowed. 

Olive Oil Poached Halibut Fillets

Adapted from Mario Batali

Timing: Prep - 20 minutes, Total Time 1.5 hr 

Serves 2

Ingredients:

1 to 1.25 Lbs Halibut Fillet, skin on (2 portions 8 ounces each portions)

1 cup Extra Virgin Olive Oil

2 Organic Lemons, sliced very thinly into rounds

1/4 cup Italian Parsley leaves, plus a few sprigs for garnish

1/8 cup Salt Packed Capers, rinsed and lightly chopped

Salt and Pepper to taste

Method:

Preheat oven to 250 with rack placed in the middle.

Pat Halibut Fillets dry and season with Salt and Pepper to taste.

Let the Fish sit about 10 minutes at room temperature.

Arrange Lemon Slices in a single layer on the bottom of an 8 inch square glass baking dish.

Place Fish Fillets over Lemon Slices.

Top Fish with all of the Capers, and place remaining slices of Lemon over the Fish.

Sprinkle with half of the Parsley.

Layering the Ingredients, Photo: NK

Next, pour all of the Olive Oil over the Fish.

Cover the baking dish with a lid or wrap tightly with one layer of aluminum foil.

Photo: NK

Place in the oven and bake for an hour.

Note: If you have increased the portions to serve more than two, check the fish at 1 hour but you may have to leave it in closer to 1.5 hrs.

When cooked, the Fish should be an opaque white and flake easily.

Top with an extra sprinkle of Salt and Pepper and keep some of the Lemon and Parsley on the Fillets when plating. Sprinkle with the remaining parsley and garnish with Parsley Sprigs. I spooned a teency bit of the cooking liquid over the fish to add extra moisture and taste, but this step is optional. 

Enjoy!

Delicious Olive Oil Poached Halibut, Photo: NK

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Ingredient Spotlight: Sungold Tomatoes

Imagine Cherry Tomatoes that sport a snazzy orange skin and are bursting with unbelievable sweetness and floral qualities - there you have Sungold Tomatoes. These little orange guys start popping up at stores from the middle of summer to early fall. The ultimate Tomato for casual snacking, Sungolds are also a super addition to salads, canapes, and entrees. Their sunny color makes for a great visual pop.  

Sungold Tomatoes, Photo: NK

Today's dinner pairs sugary Sungolds with sweet sauteed Scallops and Pasta. If you are looking for a quick pasta dish that looks beautiful and tastes like everything good about summer, this is it!

NK's Spaghetti with Sungold Tomatoes and Scallops
Serves 2

Ingredients:
1 large Garlic Clove, minced or sliced thinly
1 teaspoons Crushed Red Pepper
1 Tablespoons Olive Oil
2 or 3 handfulls Sungold Tomatoes
2 Tablespoons Unsalted Butter 
10 small Basil Leaves, plus more for garnish
1/2 Lb Spaghetti
1/2 - 3/4 Lb Sea Scallops, small side-muscle removed, rinsed and patted dry*
Salt and Pepper
*If available, purchase Dry Sea Scallops - they have not been treated with a liquid that you find in many Scallops to keep their color. Dry Scallops are ideal because they allow you to get a nice golden sear on your scallops. If you cannot find them, make sure you pat your Scallops dry really well. You most likely won't achieve a golden brown crust but they will still taste good.

Method:
Set a large pasta pot of Salted water to boil.

In a medium nonstick skillet, heat 1 Tablespoons Oil and 1 Tablespoon Butter over high heat until very hot, almost to the point of smoking.

Season Scallops of both sides with Salt and Pepper and carefully place in the skillet.

Seasoned Scallops, Photo: NK

Cook 2-3 minutes per side (depending on the size of the Scallop) until cooked through but not overcooked. 


Remove Scallops to a plate when done and set aside. Once cool enough to handle, cut them into halves. 


If your pasta water is boiling, begin cooking the Spaghetti according to package directions.

 


In a second large skillet, heat 1 Tablespoon Oil over medium heat. Add Garlic and cook until fragrant, 1 minute or so. Add 1/4 teaspoon salt, 1/2 teaspoon Crushed Red Pepper, and the Tomatoes. Cook, semi-covered, for 8 minutes or more, tossing occasionally. If Tomatoes burst open, don't worry. I prefer to keep them whole so if they start to pop too much you can turn off the heat. If you don't mind them popping open, that's fine too!

Photo: NK

Once Spaghetti has finished, drain and return it to pasta pot. 

Stir in 1 Tablespoon Unsalted Butter, another few pinches of Crushed Red Pepper (or more if you like it spicy), and the 10 Basil Leaves. Toss until the butter has melted. 

Next, pour the Tomatoes into the pasta pot and season to taste with Salt and Pepper. A 1/2 teaspoon of Salt will give it nice flavor but the amount is up to you. 

Tossing with the Pasta, Photo: NK

Scoop Pasta and Tomatoes into your plate and top with the Scallops. Garnish with a Basil Sprig. 

Enjoy! 

Spaghetti with Sungold Tomatoes and Sautéed Scallops, Photo: NK 

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Easy Entertaining - Grilled Tuna with Miso Shallot Caramel

Every girl (or guy) needs a few company recipes that look and taste impressive but can be put together in well under an hour and without, you guessed it, neuroses-inducing stress. Today, I am sharing one of my go-tos for last minute entertaining. This Asian-inflected entree works well if you are looking for a universally likable seafood dish. A summer-ready recipe, the Tuna can be prepared on the grill (or indoor grill pan) while the Caramel glaze comes together quickly on the stove top.

Grilled Tuna with Miso Shallot Caramel, shown with Brown Rice and Scallions,
a garnish of Wasabi Microgreens, and a Simple Salad of Julienned Zucchini, Photo: NK

Today's recipe is only lightly adapted from none other than my fave gal, Martha, and is easily accessorized with quick additions like sesame rice, some wasabi micro-green garnish (as shown), or even some pickled Daikon if you have a day's notice.   


Click Here for my favorite Daikon and Carrot Pickles Recipe - a great side for this dish.
The carrots can be omitted, if you prefer, but the recipe remains unchanged otherwise. Here's how they look:

Pickled Daikon, Photo: NK

Now, for the main event:


Grilled Tuna with Miso Shallot Caramel
Adapted from Martha Stewart
Serves 6 to 8 (large portions) 


Ingredients:
2 Tablespoons Sugar
2 large Shallots, chopped finely
1 Tablespoon Miso Paste (we used yellow but any type will do - you can even omit it)
2 Tablespoons Soy Sauce
1 Teaspoon Worcestershire Sauce
1/4 Cup Marsala Cooking Wine
3 teaspoons Sesame Seeds 
3 Lbs Tuna Steaks cut into 6 steaks (roughly 8 oz portions, each 1 inch thick)
Salt and freshly ground Black Pepper


Method:
If using a charcoal grill, begin it it now. All other methods, you can heat your grill lateral


Make the Miso-Shallot Caramel by placing Sugar and 2-3 tablespoons of water in a small saucepan. Cook over medium-high heat until the sugar is dissolved and turns amber in color - about 10 minutes.


Add Shallots to the sugar mixture and toss to coat. Cook, stirring, until Caramel turns back into a liquid state again, about 1-2 minutes. 

Adding the yellow Miso paste, Photo, NK

Add Miso, Soy Sauce, Worcestershire, and Marsala Wine and stir to combine. Reduce heat to medium and stir until syrupy, about 8 minutes.  Remove from the heat and transfer the mixture to a heat proof bowl.


Heat up your grill or grill pan until very hot. While heating, season your Tuna Steaks with Salt and Pepper on both sides. Place Tuna Steaks on a hot grill and cook on one side for 2 minutes, until browned. 

Beautiful Yellowfin Tuna, Photo: NK

Turn over and cook on the other side for 1 to 2 minutes more. 


Remove to a large cutting board and immediately brush with Miso Caramel on tops and sides. 


Slice each Tuna Steak diagonally into pieces of your desired size. Garnish with Sesame Seeds and serve. You may put all the tuna slices on an a large platter over your chosen garnish (I like a simple salad with thinly sliced onion and julienned raw zucchini), or you can certainly plate individually as shown above. I chose to slice each Steak in half before serving, rather than to serve in strips. Creative license is welcomed! 


Enjoy!

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