Tuna Three Ways (Spicy Tuna Sushi Roll, Tuna Tartare and Seared Tuna)

I'm sorry that I can't seem to place the photos in order, but when I try they disappear. I hope you get the gist of what Gram did here.           Tuna Tartare ingredients:

• 7 oz tuna
• serrano
• 1/2 tsp sesame oil
• 1/4 tsp salt
• lime juice
• 1/4 onion finely chopped
• blk pepper
• 1 T olive oil

Toss everything with fork.

Seared Tuna w/mango salsa ingredients:

• 1/2 onion chopped
• 2 serrano peppers diced
• 2 garlic cloves
• lime zest
• 1/2 mango
• 2 limes
• cilantro

The mango salsa was delicious and spicy, I ate it with my seared tuna and the fried gyoza skins. This meal was one of the best meals Gram has presented us with. Now we hope to have sushi once a week :)

Tuna Three Ways

I introduce you to Chef Grammamoto! Yes Gram rolled some sushi and shared it with our friend John and I. It was delicious. This was his first time rolling sushi so we expect many good sushi rolls to come in the future. The sushi roll had spicy tuna in it along with avocado. It was part of the Tuna Three Ways dinner.  I will have to post a second blog on the rest of the tuna so that the pictures are not confusing. I will also post the recipe for the Tuna Tartare and Seared Tuna. 

Enchiladas

In one of our first posts you can find the mole recipe. One of our good friends, Brad B. actually tried to make the mole and I believe he was successful in doing so. Don't be intimidated by all the directions and give it a shot. 

Enchiladas are easy to make once you have a sauce to soak them in. Of course our sauce of choice is mole. This mole is made with about 30 ingredients, and chocolate is one of them. There are also green and black moles. Many restaurants choose to use a red sauce for their enchiladas but it is usually nothing like mole.

Because our home is mostly vegetarian (I do eat meat now) we fill our enchiladas with veggies or fried plantains. We got the idea of the fried plantain enchiladas from one of our favorite Mexican restaurants in Chicago "Las Palmas."

The recipe is pretty simple.

The plantains are usually sprinkled with cumin, paprika, salt and pepper and then sauteed. Then you add them to your tortillas, roll them up into tacos and add your sauce to them. Now you have enchiladas!

The typical enchiladas in most restaurants are served with chicken or beef and they usually melt cheese on top. I hate melted cheese on top of my enchiladas so we try to use queso fresco instead. Some chefs also like to sprinkle sesame seeds on top of the enchiladas.

Gone Phishin'

There have not been many posts on this blog lately thanks to Phish's Festival 8!! We were gone for a week and enjoyed every minute of it. Maybe not every minute of it.. but most of it :)

Some delicious camping food was created by our master Chef Gram and others around us like Chris C.

The first thing Sadej (a friend) requested were Gram's delicious chilaquiles. There was a farmer's market at the festival so it made it very easy for Gram to get all the ingredients for Chilaquiles.

Ingredients:

• eggs
• tortillas
  
• onions
• serrano
• salt
• pepper
• green salsa
• queso fresco if available
• cilantro

Chop the tortillas in fine strips. Then you chop the onion, and the serranos and throw them on the pan to sautee with some olive oil along with the tortillas. Add salt and pepper to taste. Then beat as many eggs as you need and add them to the onion and serrano. Have a medium to low fire so that the eggs don't burn or stick. Once everything is almost done add the green salsa and let it sit so it is warm. Once it is all finished serve and then add the queso fresco to it.

It is okay to use stale tortillas and it is okay to skip the cheese. We had to skip the cheese since we were camping and queso fresco is mostly only found at Mexican markets.

ENJOY!