truffle

Seared Albacore with Avocado & Truffle Oil

Seared Albacore with Avocado & Truffle Oil
By jgreghenry Published August 15, 2010
Prep time: 5
Yield:1 ()

Ingredients:

  • 0 coarse salt, to taste
  • 0 freshly ground black pepper, to taste
  • 0 vegetable oil, as needed
  • 0.75 lb excellent quality albacore tuna steak, 2-inches thick
  • 1 avocado, peeled, pitted and sliced lengthwise
  • 2 T soy sauce, or to taste
  • 2 t white truffle oil, or to taste
  • 0 julienned basil, as garnish

Directions

In a medium-sized bowl prepare an ice water bath. Set it aside. Wash and thoroughly dry the albacore. Rub a pinch of salt and a very generous grind of black pepper on each side. Heat a cast iron or non-stick skillet over medium-high heat, until very hot. Pour a small amount of oil the skillet. Sear the albacore for about 1 to 1 1/2 minutes per side. Remove albacore and immediately submerge it in the ice bath for about one minute. Remove the fish and thoroughly dry it. Using a very sharp knife cut the fish diagonally across the grain in slices about 1/3-inch thick. Arrange the fish and avocado slices alternating on a serving plate. Drizzle with the soy and truffle oil and garnish with basil. Serve immediately.

Notes:

serves 2 Source: Adapted from McCormick & Schmick's

Default Pasta: Chicken Livers with Truffles, Pink Peppercorns & S.Pellegrino

02 Feb 2010
ingredients for chicken liver pasta

Quick boil some water!

No I'm not having a baby– it's Default Pasta Night!

At my house Default Pasta makes regular appearances. In fact I'd even go so far as to call these appearances star turns. That's because learning how to bring forth quick, flavorful weeknight meals can be a lifesaver, and a toe-tapper as you will see.

There are a lot of good reasons to master the concept of Default Pasta. Maybe you have not been to the grocery store for weeks and the fridge and pantry are pretty bare. But never fear, because if you follow my rules for Default Pasta you can make any meal special.

Of course in my world (well, most of our worlds really) Default Pasta Night happens at the end of a long day, you are tired, hungry and just want to turn the TV on and sing and dance along with Glee. Singing and dancing with hot soup is hell on the carpet, and you are sure to burn your vocal chords. That's where the Default Pasta rules come in and that's what the pot of boiling water I used as my opening hook is for; cooking dried pasta, the greatest friend a weeknight cook has ever had.

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Trufflesome Truffle Oil

30 Jan 2009

I broke one of my rules last night. Which just goes to show you rules are made to be broken.

I was having friends in for a casual dinner and a screening of the movie The Wrestler. It was another one of those weeknight entertaining events that I spoke of last week and I was really wrestling with the menu.

I had a 3-pound beef round tip roast bought on sale that was screaming to get used (or should I say mooing??). Round tip is a fairly inexpensive cut of meat. It's got a lot of flavor for the buck, but is in no way a stand-alone red meat experience. It's better as a partner in something hearty and earthy.

"Hearty and earthy" is a phrase that conjures up stew. So I decided on a beef stew braised in red wine with lots of root veggies and some kale. Technically I would call this a simplified Beef Bourguignon.
Making a simplified version of this classic French beef stew was not the rule I broke. I have no rules about Beef Bourguignon.

Nope. The rule I broke was no more truffle oil!

Sippity Sup Continues »
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