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Recipes A Through B
 

 

Balsamic-Glazed Tuna

Ingredients:

  • 1 1/4 tsp black pepper

  • 1/4 tsp salt

  • 4 6-oz tuna steaks (about 3/4 inch thick)

  • 1/4 cup chicken broth

  • 1 tbsp balsamic vinegar

  • 4 tsp dark brown sugar

  • 1 tbsp soy sauce

  • 1/2 tsp cornstarch

  • 1/4 cup diagonally sliced green onions

Production:

  • Place a grill pan coated with cooking spray over medium-high heat until hot.

  • Sprinkle pepper and salt over fish.

  • Place fish in grill pan and grill for 3 minutes on each side until medium-rare or desired degree of doneness.

  • Remove from heat.

  • Combine broth, vinegar, sugar, soy sauce, and cornstarch in a small saucepan. Use a whisk to insure all dry ingredients are dissolved.

  • Bring to a boil, then reduce the heat to medium. Continue stirring, checking the thickness of the sauce in one-minute intervals. When the sauce is the consistency of maple syrup, remove from heat.

  • Spoon the glaze over the tuna and top with the green onions.

 

Basque Chicken

Ingredients:

  • 1 whole chicken, cleaned and cut into 8 pieces

  • 2 medium onions, diced

  • 1 green bell pepper, seeded and sliced

  • 1 red bell pepper, seeded and sliced

  • 2 cloves garlic, minced

  • 1 cup chicken stock

  • 3 tomatoes, chopped

  • 1 cup white wine

  • 1/4 cup cognac

  • 1 tbsp vegetable oil

  • Salt and pepper to taste

Production:

  • Heat the oil in a heavy skillet over medium heat.

  • Sprinkle the chicken with salt and pepper, then brown in the skillet (about 7 minutes). Remove and set aside.

  • In the remaining oil, fry the onions and bell pepper until softened. Add the garlic and stir until aromatic, about 30 seconds.

  • Add the chicken stock and deglaze the pan, scraping up any brown bits stuck to the bottom.

  • Add the tomatoes, wine, and cognac while stirring.

  • Return the chicken and simmer over a medium-low flame until the chicken is thoroughly tender, about 35 minutes.

 

Beer-Marinated Grilled Steak

Ingredients:

  • 2 to 2 1/2 lb boneless New York strip, rib-eye, or sirloin steak (1 to 1 1/2 inches thick), or flank steak

  • 12 oz beer (preferably lager)

  • 1/2 cup soy sauce

  • 1/4 cup cider vinegar

  • 1/4 cup ketchup

  • 2 tbsp coarse-ground Dijon mustard

  • 2 tbsp minced garlic

  • 1 tbsp Worcestershire sauce

  • 1 tbsp hot pepper sauce

  • 1/4 cup olive oil

  • 1 tbsp fresh ground black pepper

  • 1 tsp salt

Production:

  • Place the steak in a large resealable plastic bag.

  • In a small bowl, stir together all the other ingredients.

  • Pour the mix into the plastic bag over the steak and seal the bag.  Refrigerate overnight, turning the bag occasionally.

  • Heat your grill to medium high.

  • Remove the steak from the marinade and discard the marinade.

  • Place the steak on the grill and cook for 10 minutes or until the internal temperature reaches 130̊ Farenheit for medium-rare or until desired doneness, turning once.

  • Place the cooked steak on a cutting board and cover loosely with foil.  Let stand for 5 minutes.

  • Slice 1/2 inches thick.

 

 
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