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Tuna Salad Undone

 

Course: Sides & Salads
Keyword: Appetizers, Gluten-Free, Healthy, Salads, Seafood, Tuna Salad Undone

Tuna Salad Undone

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 2 servings
Photo by Lynne Calamia
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  • 6 to 8 ounces ventresca canned tuna, packed in olive oil
  • 4 leaves butter lettuce, rinsed and patted dry
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons finely chopped red or orange bell pepper
  • 1 tablespoon nonpareil capers
  • 2 tablespoons chopped hard-boiled egg
  • 1 tablespoon micro greens or chopped herbs
  • 1/4 teaspoon black lava sea salt or flaky salt
  • 1/2 lemon
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 2 servings

Procedure

  • Carefully remove the tuna from the can, leaving the loin pieces intact. Reserve the olive oil. Place the tuna in the refrigerator while you prepare the remaining ingredients.
  • Divide the lettuce between 2 plates and carefully lay the tuna atop the leaves. Top with the shallot, bell pepper, capers, hard-boiled egg, and micro greens. Sprinkle with black lava sea salt. Drizzle the salad with the reserved olive oil and a squeeze of lemon.

Grilled Curry Cornish Hens

 

Course: Mains
Keyword: Dairy-Free, Gluten-Free, Grill, Grilled Curry Cornish Hens, Meats

Grilled Curry Cornish Hens

ACTIVE TIME: 35 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 1/3 cup vegetable oil
  • 1 teaspoon fennel seed
  • 1 teaspoon cumin seed
  • 1 teaspoon whole coriander
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon hot smoked paprika
  • 1/3 cup slivered almonds, toasted
  • 1 teaspoon kosher salt
  • 2 (1 1/4 to 1 3/4 pound) Cornish hens

Specialized Hardware

Blender
Kitchen shears
Digital instant-read thermometer
ACTIVE TIME: 35 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings

Procedure

  • Heat a gas grill to 500ºF. Place a brick, wrapped in aluminum foil, onto the grates of the grill to heat.
  • Add the vegetable oil to a 1-quart saucepan and place over high heat. Heat until you see ripples in the in the oil, but do not allow to smoke. Add the fennel, cumin, coriander, mustard seed, and paprika. When the seeds begin to pop, remove from the heat, and cool for 5 minutes. After 5 minutes, transfer the mixture to the carafe of a blender along with the almonds and salt. Pulse until pureed, stopping to scrape down the sides of the blender, if necessary.
  • Place the hen, breast-side down, on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone, you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Place the birds into a baking dish and pour over the puree. Rub the puree onto the birds until thoroughly coated.
  • Place the birds in the middle of the grill, skin-side down, and cover evenly with the brick. Close the lid and cook for 10 minutes. If using a gas grill with multiple zones, decrease the middle flame to low. After 10 minutes, turn the birds over, replace the brick, and continue to cook until a digital instant-read thermometer inserted into the thigh registers 170ºF, 8 to 10 minutes. Remove to a wire rack and allow the bird to rest for 5 minutes before serving.

Mint Chip Ice Cream

 

Course: Sweets
Keyword: Desserts, Frozen, Gluten-Free, Make-Ahead, Mint Chip Ice Cream

Mint Chip Ice Cream

ACTIVE TIME: 18 minutes
TOTAL TIME: 8 hours 18 minutes
Yield: 1 1/2 quarts
Photo by Lynne Calamia
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  • 3 cups half-and-half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 9 ounces sugar
  • 1/4-1/2 teaspoon peppermint oil or extract NOTE
  • 3 ounces chocolate-mint candies or dark chocolate, coarsely chopped

Specialized Hardware

Digital thermometer
Fine-mesh sieve
Ice cream maker
ACTIVE TIME: 18 minutes
TOTAL TIME: 8 hours 18 minutes
Yield: 1 1/2 quarts

Procedure

  • Combine the half-and-half and heavy cream in a medium saucepan over medium heat. Bring the mixture just to a simmer (180℉-190℉) stirring occasionally, and remove from the heat.
  • In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually whisking in small amounts, until about 1/3 of the cream mixture has been added.
  • Add the remaining cream to the egg mixture and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens enough to coat the back of a spoon and reaches 170 to 175ºF (5-6 minutes). Strain the mixture through a fine mesh sieve into a container with a fitted lid and allow to sit at room temperature for 30 minutes. Stir in the peppermint oil and place the mixture in the refrigerator. Once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40ºF or below.
  • Pour the mixture into an ice cream maker. Add the chopped candies or chocolate and process according to the manufacturers directions, 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
NOTE: Not all peppermint oils and extracts are created equal. Some are very potent while others are more subdued. Start by adding a small amount and add more to taste if you wish. 

Grilled Mahi-Mahi, Ceviche-Style

 

Course: Mains
Keyword: Grill, Grilled Mahi-Mahi, Ceviche-Style, Seafood, Summer, Tequila

Grilled Mahi-Mahi, Ceviche-Style

ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 22 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 4 (6-8-ounce) skinless mahi-mahi fillets
  • 2 teaspoons kosher salt
  • 1/2 cup diced red onion
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon minced jalapeno
  • 1/4 cup packed dark brown sugar
  • 1/4 cup tequila
  • 1 tablespoon olive oil
  • 1/4 cup freshly chopped cilantro leaves
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 22 minutes
Yield: 4 servings

Procedure

  • Rub the fillets with kosher salt and set aside. In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar, and tequila. Mix to dissolve the sugar, and add the fillets to the bowl. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour.
  • Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.
  • Heat a grill to high and place the fillets over direct heat until they are just cooked through, opaque at the center but still moist, 3 to 4 minutes per side.
  • While the fish is grilling, transfer the reserved marinade to a medium saucepan over medium heat until it is reduced to about 3/4 cup. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the cilantro.

Grilled Braised Leeks

 

Course: Sides & Salads
Keyword: Gluten-Free, Grill, Grilled Braised Leeks, Sides, Summer, Vegetables

Grilled Braised Leeks

ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 4 large leeks, dark green sections removed
  • 2 tablespoons bacon drippings
  • 1/2 teaspoon kosher salt
  • 1 tablespoon balsamic vinegar
  • Crumbled bacon, optional
  • Goat cheese, optional
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings

Procedure

  • Heat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry.
  • Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut-side down, with lid closed, until grill marks appear, 5 to 7 minutes. Remove the leeks to a sheet of aluminum foil and lay cut-side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
  • Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.

Thousand Island Dressing

 

Course: Sauces & Condiments
Keyword: Condiments, Gluten-Free, Make-Ahead, Sauces, Thousand Island Dressing

Thousand Island Dressing

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Photo by Lynne Calamia
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  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons minced onion
  • 1/4 cup sweet relish
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon mild hot sauce (we like Frank's)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cloves
  • 1 teaspoon sugar
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes

Procedure

  • Combine all the ingredients in a large bowl and whisk to thoroughly combine. Chill 1 hour before serving.

Tsuyu Sauce

 

Course: Sauces & Condiments
Keyword: Condiments, Japanese, Sauces, Tsuyu Sauce

Tsuyu Sauce

ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 1/2 cups
Photo by Lynne Calamia
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  • 1 cup dashi
  • 1/4 cup soy sauce
  • 1/4 cup mirin
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 1/2 cups

Procedure

  • Combine the dashi, soy sauce, and mirin in an airtight container, shake to combine, and refrigerate until cold, approximately 1 hour. Serve cold with soba noodles.

Tapioca Pudding

 

Course: Sweets
Keyword: Desserts, Gluten-Free, Make-Ahead, Tapioca Pudding

Tapioca Pudding

ACTIVE TIME: 20 minutes
TOTAL TIME: 16 hours 25 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 1/2 cup large pearl tapioca
  • 2 cups cold water
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • Pinch kosher salt
  • 1 large egg yolk
  • 1/3 cup sugar
  • 1 lemon, zested
ACTIVE TIME: 20 minutes
TOTAL TIME: 16 hours 25 minutes
Yield: 4 servings

Procedure

  • Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
  • Drain water from tapioca. Place the tapioca into a slow-cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
  • In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Add the tempered egg mixture back into the remaining tapioca in the slow-cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour, and then place in the refrigerator until thoroughly chilled.

Seaside Squid Salad

 

Course: Sides & Salads
Keyword: Gluten-Free, Healthy, Salads, Seafood, Seaside Squid Salad, Sides

Seaside Squid Salad

ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 49 minutes
Yield: 4 -6 servings
Photo by Lynne Calamia
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ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 49 minutes
Yield: 4 -6 servings

Procedure

  • Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut tubes in half lengthwise and then into 1/2-inch wide pieces. Set aside.
  • Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
  • In a large mixing bowl, whisk together the lemon juice, olive oil, salt, black pepper, cumin, and cayenne pepper. Add the squid, tomato, onion, capers, and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.

Pan-Steamed Broccoli

 

Course: Sides & Salads
Keyword: Sides, vegan, Vegetarian

Pan-Steamed Broccoli

ACTIVE TIME: 10 minutes
TOTAL TIME: 15 minutes
Yield: 4 to 6 servings
Pan steaming is the easiest and fastest way to cook broccoli. Period.
Broccoli contains almost as much calcium as milk and delivers more vitamin C than an orange. It also contains vitamins K and A and is an excellent source of dietary fiber, folate, riboflavin, iron, potassium, manganese, and phosphorous.
But wait, there's more! Some very special antioxidants are also on tap that can jump-start what's called phase-2 detoxification enzymes, which have the power to flush potentially harmful free radicals from your body, and that qualifies broccoli as a bona-fide super food.
Photo by Lynne Calamia
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  • 1 1/2 pounds broccoli with stalks, rinsed and trimmed
  • 1/3 cup water
  • 1/2 teaspoon kosher salt, divided
  • 2 tablespoons unsalted butter, cut in 4 pats
  • freshly ground black pepper, for serving
ACTIVE TIME: 10 minutes
TOTAL TIME: 15 minutes
Yield: 4 to 6 servings

Procedure

  • Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces. Cut the stalk in half crosswise and then slice each half into 1/8-inch-thick slices lengthwise.
  • Place the stalk pieces in the bottom of a 2 1/2- to 3-quart saucepan, add the water and 1/4 teaspoon of the salt. Lay the florets on top and sprinkle on the remaining salt.
  • Cover the pot, place over high heat, and cook for 3 minutes. Decrease the heat to low and cook for an additional 3 minutes. Remove from the heat and add the butter and a few grinds of freshly ground black pepper. Serve immediately.