It’s been a while since I pulled out some of the tuna fillets we have in the freezer from the incredible fishing trip I took last August. So the other night, I thought it would be a good time to try something different. I started with the basic idea of tuna seared with a wasabi crust and added a new relish of red onions “jellied” in a combination of different vinegars until they are soft, sweet, and tangy all at once.
Posted in Fish & Seafood, Main Dish, Recipes, Side Dishes
Tagged balsamic vinegar, Chiles, easy, red onion, Tuna, Wasabi
Here is a great way to dress up simple grilled round steaks without spending a lot of time or effort on them. As long as things are thawed out ahead of time, you’ll have the steaks done in less than a half hour.
Posted in Beef or Venison, Main Dish, Recipes
Tagged balsamic vinegar, easy, grilled, Quick
This is a perfect salad in early summer, when the strawberries and cherries are both in season and available at road-side stands and farmers markets all over the northwest. It’s also a nice treat once in a while out of season. Yes, I know they are not local this time of year, but occasionally you need a reminder that winter will eventually end…and some sweet dark berries is a good way to do that.
Posted in Recipes, Salads & Dressings, Vegetarian or Vegan
Tagged balsamic vinegar, cherry, rosemary, salad, strawberry
This is a recipe I saw in a Costco magazine a while back that I modified. It is a good one to concoct, especially if you are short on time for preparation. Make it up in the morning, throw into the crockpot, and let it slow cook to perfection until dinnertime. Feel free to add any veggies you would like.
As an aside, I think it is interesting that these are called short ribs, yet the long ribs are called spare ribs? Ah, the English language never fails to amaze me. Okay, so while you are pondering that, gather up:
Posted in Beef or Venison, Main Dish
Tagged balsamic vinegar, merlot, short ribs, slow cooker
Growing up, I was one of those kids that hated mushrooms. I avoided them at all costs. If I was being served something that had mushrooms, you could guarantee that I’d have every piece of them picked out before I was done – no matter how small. And if the main ingredient was mushrooms, good luck getting me near it.
Over time, my tastes changed and I realized how good mushrooms are (too bad it was after I moved away from home, where morels are very easy to find and pick in the spring!). There is just something about the texture and flavor of different mushrooms that adds tremendous depth to many dishes. Instead of avoiding them, I look for ways to use them in just about anything I can, and try out any variety I can get my hands on.
Sautéed mushrooms are great because they focus on just one thing – the mushroom itself. By adding a few miscellaneous herbs and seasonings we can build and highlight this basic food. And then, by serving it as a side dish, we get to use it to accentuate the rest of the meal as well (garlic rosemary steaks being a good place to start). I think the only bad thing about sautéed mushrooms is that the finished volume is so small compared to how much you start with (although I doubt the weight changes very much). And since they are a dish that usually has people asking for seconds, you’ll want to plan for a lot of mushrooms to start.
Posted in Printable, Recipes, Side Dishes, Vegetarian or Vegan
Tagged balsamic vinegar, garlic, green onion, mushrooms
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