Makes 4 servings
From Masaharu Morimoto cookbook Morimoto
Ingredients:
* 4 flour tortilla, about 7 inches (18 cm) in diameter
* 2 tablespoons extra virgin olive oil
* ½ cup barbequed eel sauce (available in Asian specialty stores)
* 10 ounces (275 g) sushi-grade tuna, thinly sliced
* 2 fresh jalapeno peppers, seeded and thinly sliced
* ½ cup thinly sliced red onions
* ½ cup halved cherry tomatoes
* 1/3 cup pitted Kalamata olives
* Anchovy Aioli
* Baby cilantro or sprouts, for garnish
1. Prepare a medium fire in a barbeque grill or set a cast-iron grill pan over medium heat. Brush each tortilla lightly on both sides with olive oil. Brush 2 tablespoons of the barbequed eel sauce over one side of each tortilla.
2. Grill for 1 to 2 minutes, flipping constantly, until crisp. Rotate 90? and grill for 1 to 2 minutes, until crisscross marks appear and the tortillas are fairly crisp. Turn the tortillas over and grill until the second side is crisp, 1 to 2 minutes. Transfer to a wire rack to cool.
3. Arrange the tuna slices over the tortillas. Scatter the jalapeno peppers, red onion, cherry tomatoes, and olives over the tortilla. Drizzle the Anchovy Aioli decoratively over the pizza. Garnish with the cilantro or sprouts (photos 02–05).
Anchovy Aioli
Makes about 1 cup
Ingredients:
1. 2 egg yolks
2. 1 tablespoon white wine vinegar
3. 1 tablespoon fresh lemon juice
4. 2 tablespoons anchovy paste
5. ¼ teaspoon soy sauce
6. ¼ cup extra virgin olive oil
7. ½ cup vegetable oil
8. Salt and freshly ground black pepper
1. In a food processor, combine the egg yolks, vinegar, lemon juice, anchovy paste, and soy sauce. Blend well.
2. With the machine on, very slowly add the olive oil and vegetable oil in a slow, thin stream, processing until the mayonnaise is emulsified and thick. Season with salt and pepper to taste.
NOTE: The addition of 2 teaspoons spicy mustard will help with the emulsification if you are having trouble getting the desired thick texture in the aioli.
I like your site and your sense of humor. Keep up the good work!
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Those carrots look gorgeous! Love the color!
The carrots look gorgeous! I often add a splash of fresh OJ in lieu of the sugar ‑slightly less sweet, but still all shiny and beautiful. Good inspiration for tonight’s dinner. Thanks!
Mayor Antonio Villaraigosa ATTN: Scheduling Office 200 North Spring St. Los Angeles, CA 90012 RE: Proposed Legislation Dear Mr. Mayor, It has come to my attention that many residents are blatantly and repeatedly attempting to so call “candy” otherwise innocent and unsuspecting carrots in a pan with butter and sugar or, (aghast) a simple syrup. This practice is reprehensible and should be banned forthwith. I propose a hearty spanking for any found treating their side dishes with such disregard. I must insist that you take swift action to remedy the situation at once. Sincerely, Sippitysup PS. I would also like to request that you add the following statement to the official records of the city: “Size Matters. About 1 and 1/2 inches is ideal. You know I am talking about…” imafoodblog.com
Nick
Thank you for taking the time to get this letter written for me. I appreciate your initiative and your self-starter attitude. However, please note the following changes.
A: The Mayor and I are close, real close. I call him “TONI-ONI‑O” and he calls me “SUP”.
B: Try and think of a better deterrent than execution. Something more “P.C.” You know I am a flaming liberal, so it’s hard for me to get behind corporal punishment. Perhaps banishment is the way to go. Do they still banish people?
C: And lastly, please remove all references to “size”. I do not want to seem boastful.
Otherwise keep up the good work.
GREG
Noted. I already changed the deterrent from execution to “a hearty spanking” at: Geoff’s behest. Banishment though… now there’s an interesting concept. Also, you should know: the office coffee machine is on the fritz, you did properly account for my withholdings as filed on my W‑4 on my last check, and I think Ingrid from accounting may be one of those “cat ladies.”
What is this Dunder Miflin? Back to the subject at hand, that’s food! Oh, no. Do I sound just like Angela or what? Gayle
You are not just a funny guy. You are a solid cook too! This is really good information. But may I suggest a bit more fat in your pan? I think 2 tablespoons of butter per cup is way better. Your version strikes me as a little sweet? What do you think? Gayle
more fat could make the sauce thicker I’d think. Is that good? Jon
…to answer this question as I fear it may be a set up for my “size matters” comment. So I’ll just say add as much butter as you like.
It’s me again. I’m back. I can’t let it go. What if this was a “legit” question? I have a responsibility here.
So at the risk of setting myself up for another “size matters” joke. I have to say. Do not add too much more fat to the pan. You will end up frying these guys. We are going for a braise. A deep, satisfying, mind blowing braise. So hit me with your best shot! GREG