Yellowfin Ahi Tuna Steak and Cucumber Salad

Ingredients

• 1 pound ahi tuna steaks

• 1 tablespoon sugar

• 4garlic cloves, grated

• 1 teaspoon grated ginger

• 1 tablespoon toasted sesame oil

• 1/3 cup low sodium soy sauce or tamari

• 1 tablespoon vegetable oil

• 1 teaspoon sesame seeds (optional)

Cucumber Salad

• 1/3 cup seasoned rice vinegar

• 3 tablespoons sugar

• 1/2 teaspoons sea salt

• 1½ tablespoons toasted sesame oil

• 4 green onions, thinly sliced

• 4 ounces snap peas, chopped (about 1 1/2 cups)

• 1 cucumber, halved and sliced

• 1 bunch radishes, diced

Wasabi Mayo

• 1/4 cup mayonnaise

• 1 to 2 teaspoons wasabi paste

• 1 1/2 teaspoons lemon juice

• 1 teaspoon sugar or honey

1. Thaw your tuna steaks under refrigeration over night. Rinse and pat the tuna steaks dry with a paper towel. In a large bowl combine the sugar, grated garlic, ginger, sesame oil, and soy sauce. Add the tuna to the marinade and toss to coat well. Let marinate for at least 30 minutes or up to 24 hours in the refrigerator.

2. Make the cucumber salad. In a separate large bowl, whisk together the rice vinegar, sugar, sea salt, sesame oil, and green onions until combined. Add the snap peas, cucumber, and radishes and toss to coat. Place the salad in the refrigerator until ready to use.

3. Make the wasabi mayo. In a small bowl, whisk together the mayonnaise, wasabi paste, lemon juice, and sugar until combined.

4. Heat the oil in a large skillet over medium heat. Add the tuna and sear until browned, 1½ to 2½ minutes on each side (See note). Transfer the tuna to a cutting board. Let rest for at least 3 minutes before slicing into 1/2-inch slices.

5. Serve the tuna slice over the cucumber salad. Drizzle with the wasabi mayo and sprinkle with the sesame seeds.

Note: Try to flip the steak in the same spot because the sugar in the pan will burn a little.

Recipe and photo by: the modern proper

How to Cook Canoe Harvested Wild Rice

Method #1:  

Wash one cup of wild rice thoroughly. Place the wild rice in a heavy saucepan with 4 cups of salted water. Bring to boil. Simmer covered for about 45 minutes or until tender but not mushy. (Remember wild rice may have different preparation times - light colored wild rice can cook in as little as 20 minutes. Dark wild rice usually takes 60 - 70 minutes.) Uncover. Fluff with a table fork. Simmer for an additional 5 minutes. Drain excess liquid, if any. 

Method #2:  

Wash one cup of wild rice thoroughly and put in a covered baking dish. Add 3 cups of water and 3 heaping tsp. of granulated chicken bouillon. Cover and bake in a 350° oven for 1½ hours. Check rice after 1 hours’ time. If more water is needed, add water and fluff with fork. Continue baking for an additional ½ hour. Rice should be moist - not dry.

If you serve wild rice as a breakfast cereal, or if for any reason you don't want the meat flavor, eliminate the bouillon and add 3/4 tsp salt instead.

It is just as easy to bake 2 or 3 batches of wild rice while the oven is hot. Put extra cooked batches in sealed bags and freeze for future use. Wild rice freezes beautifully and is so handy to have on hand.

Microwave:

Any of the basic directions and standard recipes can be adapted to the microwave oven, but you should make time adjustments suitable for your particular oven using the manufacturer's directions and recipes as a guideline.

Because wild rice requires a long simmering time, the microwave oven does not reduce the cooking time dramatically. Use the following basic directions, making adjustments in time according to the power of your microwave.

Place 1 cup wild rice, 4 cups water, and 1 tsp salt in a 3 quart glass covered casserole. Cook on high about 6 minutes, then reduce power setting to low or defrost and cook 30 minutes. Leave rice undisturbed in the oven for another 10 - 15 minutes. Check to be sure wild rice is tender.

How to Reheat Whole Dungeness Crab

Steaming and Boiling

The most traditional way to cook crab in coastal regions is simply to steam it or boil it, keeping the focus on the crab's own flavor. Steaming portioned, thawed crabs takes five to eight minutes, while whole crabs can take 10 minutes or longer, depending on their size. Boiling is slightly quicker, with thawed leg clusters or half-crabs typically requiring five to seven minutes. Individual legs or claws take a minute or two less, and whole crabs take a minute or two more. Boiling offers the option of seasoning the water heavily, either with sea salt or a "crab boil" seasoning mix, to complement the crabs' natural flavor.

Grill and Go

Grilling the crabs on your barbecue is a less common alternative -- but a good one. The shells retain steam as the meat heats, cooking the meat gently within the protective surroundings. The shells themselves become slightly charred from the intense heat of the grill, adding a distinctive flavor to the flesh inside. Grill thawed crab legs or clusters for four to five minutes per side, over moderately high heat, then serve them immediately.

Cooking From Frozen

Although you'll get the most consistent and reliable results by thawing your crabs, it isn't entirely necessary. You can steam or boil your crabs or crab legs right from the freezer -- just increase the cooking time by two to three minutes. To test whether they're done, snap a leg and sample a portion of the meat. If it's hot and juicy all the way through, they're done.

Jimmy Nardello Peppers, Cherry Tomatoes & Andouille Sausage Sauté

Ingredients

·         20 cherry tomatoes sliced into halves or thirds

·         12 Kalamata olives pitted and halved

·         1 large clove garlic minced

·         2 tablespoons capers rinsed

·         olive oil

·         1  link sausage sliced into disks on the diagonal

·         6-8 Jimmy Nardello peppers seeded and sliced

·         1 tablespoon mint chopped

·         1 tablespoon flat-leaf parsley chopped

·         sea salt and freshly ground black pepper

Instructions

1.                 Place the tomatoes, olives, garlic and capers in a bowl. Drizzle with 1 tablespoon of olive oil and fold gently to coat. Season with a big pinch each of salt and pepper. Set aside.

2.                 Heat one tablespoon olive oil in a large skillet over medium heat, until gently shimmering. Add the sausage and cook until the edges are brown and the sausage is cooked all the way through. Add the peppers and sauté until soft and seared, about 3 minutes. Add the tomato mixture to the pan and sauté for one minute. Remove from the heat and sprinkle the herbs, salt and pepper over the top.

Image/ Recipe by Karen Gibson and Soup Addict

Quick & Easy Refrigerator Pickles

INGREDIENTS

·       1¼ cups distilled white vinegar (5% acidity)

·       3 tablespoons kosher salt

·       2 tablespoons sugar

·       2 cups cold water

·       8-10 pickling cucumbers cut into halves or spears or kept whole

·       2 tablespoons coriander seeds

·       6 large garlic cloves, peeled and halved

·       1 teaspoon mustard seeds

·       ¼ teaspoon red pepper flakes

·       16 dill sprigs

INSTRUCTIONS

1.     Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.

2.     Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

Recipe By Once Upon A Chef

Spicy Ground Pork with Eggplant and Bok Choy

INGREDIENTS

• 1/2 cup olive oil

• 2 Japanese eggplants, halved, cut into slices

• 1 pound ground pork

• 1/2 yellow onion, finely chopped

• 4 garlic cloves, crushed

• 1 tablespoon grated ginger

• 2 small red chilies, chopped

• 1 bunch bok choy, trimmed, rinsed, halved lengthways

• 4 green onions, sliced

• 1/2 cup chinese cooking wine or sherry

• 1/4 cup water

• 1/4 cup soy sauce

• 1 teaspoon sesame oil

METHOD

1. Heat oil in a work or large frying pan on high. Cook eggplant for 3-5 minutes until golden brown. Drain on paper towel.

2. Drain all but 2 tablespoons of oil from wok. Reheat on high. Add pork to wok and cook for 4-5 minutes, breaking up lumps with the back of a spoon, until brown and cooked through. Add onion, garlic, ginger and chili and stir-fry for 1 minute.

3. Mix in remaining ingredients and stir-fry 3-4 minutes until vegetables are tender but crisp. Stir through eggplant and simmer for 1 minute until tender. Divide between bowls to serve.

Recipe image by: Women’s Weekly Food

Rockfish: The Sustainable And Affordable Hero of Seafood

Rockfish is gaining in popularity and with good reason. If you’re a seafood lover, you’ve likely already eaten rockfish, but it might have been served to you as snapper, perch, or rock cod. It is one of the most sustainable fish options available and this versatile fish is perfect for a variety of summer recipes.

It hasn’t always been this way. Back in 2000, experts sounded the alarm that many species of West Coast rockfish were on the verge of collapse. In the years that followed, fishermen, regulators, and conservationists worked together to reverse the disaster. Management programs were adopted, catch limits were followed, new fishing gear was designed, and fishing in sensitive areas was banned. Populations were revitalized, returning rockfish to a “Best Choice” by Monterey Bay Aquarium’s Seafood Watch program.

Pacific Rockfish are a common near-shore fish on North America's West Coast. There are more than 70 different types of rockfish, and they are part of the much larger fish genus of Sebastes. They can vary in size (with fish ranging from as small as one pound to as large as 40 pounds) and are some of the longest-living vertebrates in the world. One of the oldest rockfish that researchers have been able to age was over 120 years. They come in a variety of colors (from bright red and orange to blander black or gray). But what all the varieties of rockfish share are their mild flavor and lean texture.  

Wild caught rockfish is an excellent source of lean protein and omega-3 fatty acids and a recent study found they are lower in mercury than many other popular kinds of fish.

Rockfish has a mild, slightly sweet flavor, making it a delicious clean-tasting fish. It's the perfect choice when you are making a white fish recipe that features bold flavors that complement the robust qualities of this species. Firm in texture, Pacific Rockfish is easy to pan-fry, grill, or bake. It’s ideal for deep-frying, making it a good choice for fish and chips and fish tacos. It also works great in Asian recipes that call for white fish.

We’ve outlined a few of our favorite recipes below!

Grilled Rockfish with Garlic and Basil

Serves 4

Ingredients

• 2 lb Rockfish filet

• 3 tb olive oil

• 1 tb Lemon juice

• 4 tb Butter

• 4 clove Garlic 

• 2 tb Fresh basil, chopped

• 1 dash Cayenne pepper

Instructions

1. Marinate the fish in the oil and lemon juice for at least 30 minutes before grilling. 

2. Grill for 10 to 15 min, turning only once. Time depends on the thickness of your fish. 

3. Heat the butter and stew the garlic for 3 min stirring constantly to make sure it doesn’t brown. 

4. Add the basil, cayenne pepper and remove from the heat. 

5. Either pour the garlic butter over the fish or serve it in a gravy boat on the side.

Rockfish Tacos with Lime-Cilantro Crema

Serves 4

Ingredients

Crema:

• 1/4 cup thinly sliced green onions

• 1/4 cup chopped fresh cilantro

• 3 tablespoons mayonnaise

• 3 tablespoons sour cream

• 1 teaspoon grated lime rind

• 1 1/2 teaspoons fresh lime juice

• 1/4 teaspoon salt

• 1garlic clove minced 

Tacos

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon 1/4 teaspoon ground red pepper

• 1/8 teaspoon salt

• 1/8 teaspoon garlic powder

• 1 1/2 pounds rockfish

• Vegetable oil

• 8 (6 inch) tortillas

• 2 cups shredded cabbage

Directions

1.  Preheat oven to 425°.

2. To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

3. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. 

4. Place fish on a baking sheet brushed with oil. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. 

5. Place fish in a bowl; break into pieces with a fork. 

6. Heat tortillas according to package directions. 

7. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Asian Steamed Rockfish

Serves 4

Ingredients

• 8 4-to-5-ounce skinless rockfish fillets

• Kosher salt and freshly ground pepper

• 5 scallions, cut into 2-inch pieces

• 1 2-inch piece ginger, peeled and cut into matchsticks

• 2 tablespoons low-sodium soy sauce

• 3 tablespoons peanut oil

• 3 cloves garlic, minced

• 1 jalapeno pepper (red or green), seeded and cut into matchsticks

• 1/2 teaspoon sugar

• 1 red bell pepper, cut into matchsticks

• Cooked white rice, for serving

Directions

1. Rinse the fish under cold water and pat dry. Sprinkle with 1 teaspoon salt and a few grinds of pepper. Arrange 4 fillets in a single layer in a glass or enamel pie plate. Top with half each of the scallions and ginger, then lay the remaining 4 fillets on top. Drizzle with 1 tablespoon soy sauce and refrigerate until ready to cook, or up to 30 minutes. 

2. Remove the fish from the refrigerator. Fill a wok or large Dutch oven with 2 to 3 inches of water; bring to a boil. Put a large steamer in the wok (the water should not touch the bottom of the steamer). Set the pie plate in the steamer, cover and steam until the fish is cooked through, 15 to 20 minutes. Transfer the fish to a plate and drizzle with any collected juices. 

3. Heat the peanut oil in a small skillet over medium-high heat. Add the remaining ginger, the garlic, jalapeno, sugar and 1/2 teaspoon salt and stir-fry 30 seconds. Add the remaining 1 tablespoon soy sauce and remove from the heat. Slice the remaining scallions into matchsticks and scatter over the fish along with the bell pepper. Pour the ginger mixture on top. Serve with rice. 

Summer Corn, Zucchini & Tomatoes with Goat Cheese

INGREDIENTS

• 1 tablespoon extra-virgin olive oil

• ½ cup chopped shallots, from 1 to 2 shallots

• 1 large clove garlic, minced

• Fresh corn kernels, cut from 2 ears corn

• 1½ cups seeded and diced zucchini, from 2 small zucchini

• 1½ cups seeded and diced tomatoes, from 2 to 3 tomatoes

• ¾ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• ½ teaspoon sugar

• 1 (4-oz) log creamy goat cheese

• 2 tablespoons fresh chopped basil

INSTRUCTIONS

1. Heat the olive oil in a large skillet over medium-low heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the garlic and cook 1 minute more. Do not brown.

2. Add the corn and zucchini and increase the heat to medium. Cook for 2 minutes, stirring frequently. Add the tomatoes, salt, pepper, and sugar and continue to cook for about 2 minutes more, until the tomatoes start to break down. Break the goat cheese into chunks and stir it into the vegetables until creamy and well-combined. Off the heat, stir in the fresh basil along with 3 tablespoons of warm water. Taste and adjust seasoning with more salt and pepper, if necessary. Serve warm.

Eggplant Parmesan

Ingredients

• 1 large eggplant, cut into ¼-inch thick rounds

• 1 egg beaten

• ¼ cup almond milk

• 1 cup panko breadcrumbs

• 1 cup grated Parmesan cheese

• 1 teaspoon oregano

• 1 tablespoon fresh thyme

• ½ teaspoon red pepper flakes

• ½ teaspoon sea salt, more for sprinkling

• Freshly ground black pepper

• Extra-virgin olive oil, for drizzling

• 28 ounces Marinara Sauce

• 1 large ball fresh mozzarella, thinly sliced

• ⅓ cup fresh basil leaves

Instructions

• Preheat the oven to 400°F and line 2 baking sheets with parchment paper.

• In a medium-sized shallow dish, whisk the egg and almond milk.

• In another medium-sized shallow dish, combine the panko, Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.

• Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.

• In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with a bit more Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt.

• Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.

• Remove from the oven and top with fresh basil.

Recipe by: Love and lemons

Perfectly Grilled Sockeye Salmon

Ingredients

·         1 whole wild sockeye filet

·         1/4 cup extra virgin olive oil

·         1½ tsp kosher salt

·         1½ tsp freshly ground black pepper

·         lemon slices (optional garnish)

Instructions

1.             Pre-heat grill on high. Clean off grill grates.

2.             Reduce grill heat to medium-high heat.

3.             Generously coat your wild salmon filet in olive oil on both sides.

4.             Sprinkle with salt and pepper.

5.             Start grilling skin side down for 3-5 minutes. You will see the sides of the fish start to cook.

6.             Flip and cook another 3-4 minutes until done. Or if you prefer your salmon cooked medium-rare don’t flip it over and keep it skin side down with the lid closed until the top of the salmon is just cooked through. Approximately 5-6 minutes total. If you choose to flip your salmon, don’t close the lid of the grill.