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Tart Cranberry Dipping Sauce

 

Course: Sauces & Condiments
Keyword: Condiments, Gluten-Free, Holidays, Make-Ahead, Sides, Tart Cranberry Dipping Sauce, Thanksgiving

Tart Cranberry Dipping Sauce

ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 5 minutes
Skip the traditional canned cranberry sauce and mix up this refreshingly tart cranberry dipping sauce instead; it's turkey's perfect pairing.
I find that dipping sauce provides an unexpected way to deliver on some expected Thanksgiving flavors. Not to mention, it's also a whole lot easier to make than classic giblet gravy.
Photo by Lynne Calamia
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  • 1 pound frozen cranberries
  • 2 cups orange juice
  • 3 cups ginger beer
  • 2 tablespoons maple syrup
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon kosher salt
  • 1 orange, zested

Specialized Hardware

Immersion blender or conventional blender
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 5 minutes

Procedure

  • Combine all ingredients in a 4-quart non-reactive (stainless steel) saucepan, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the liquid is reduced by half, 45 to 50 minutes.
  • Carefully puree with an immersion blender or in a conventional blender until smooth. Check for seasoning and serve alongside your roast turkey.

Ring of Fire Grilled Chicken

 

Course: Mains
Keyword: Chicken, Gluten-Free, Grill, Meat, Ring of Fire Grilled Chicken, Summer

Ring of Fire Grilled Chicken

ACTIVE TIME: 50 minutes
TOTAL TIME: 2 hours 50 minutes
Yield: 4 servings
My bi-level grill method, aka "ring of fire," exposes chicken to both high direct heat and low indirect heat to ensure a perfectly grilled bird every time.
If you own and operate a grill, sooner or later you're gonna attempt to grill a chicken. However, as many cooks can attest, chicken, intact or in parts, is simply not grill-friendly.
If we're to overcome the numerous grill challenges chicken pose (irregular shapes, connective tissue, flammable fat), we must embrace bi-level cookery — that is, a method by which we cook over high direct heat and then either low direct or indirect heat. Since this type of fire is a real pain to work with on a small grill, I developed the "ring of fire," which employs a ring of aluminum foil and a couple of pie pans to create two very different zones of heat that are especially easy to manage on a circular grill such as my Weber Kettle.
This recipe first appeared in Season 14 of Good Eats.
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Specialized Hardware

Charcoal chimney
Charcoal grill
2 aluminum pie pans
Instand-read thermometer
ACTIVE TIME: 50 minutes
TOTAL TIME: 2 hours 50 minutes
Yield: 4 servings

Procedure

  • Put the chicken pieces in a 1-gallon zip-top bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leakproof container and refrigerate for 1 1/2 hours.
  • Meanwhile, combine the curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in another 1-gallon zip-top bag.
  • Thoroughly drain the chicken, and pat very dry with paper towels. Do not rinse.
  • Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a wire rack set inside a half sheet pan. Rest for 30 minutes.
  • Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the bottom grate of a kettle grill. Light the paper and heat until the coals are hot and ashy, 15 to 20 minutes. Prepare a ring of heavy-duty aluminum foil with the center 9 inches in diameter. Put this ring over the chimney starter and lay on the charcoal grate.
  • Carefully and evenly distribute the hot charcoal outside the ring. Set an aluminum pie pan in the center of the ring to catch any drippings. Set the cooking grate in place and heat for 2 to 3 minutes.
  • Lightly oil the cooking grate. Arrange the chicken pieces, skin side down, on the grate over the hot coals. Turn the legs a quarter turn every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5 minutes. Skin should blister and darken in color. Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals as needed and to avoid flare-ups.
  • After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan. After 1 more minute, put the wings on top of the pie pan. Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals. Turn every 2 minutes. Put any pieces that finish cooking on top of the pan. After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155ºF.
  • Remove the chicken to a clean bowl. Cover with a tea towel and rest 5 minutes.
  • To serve, place the breast on a cutting board with the narrow end facing you and slice, leaving a small piece of meat connected at the wing end so that the meat can be fanned on the plate. Or, simply pick it up with your fingers and dig in.

Pickled Beets

 

Course: Sauces & Condiments
Keyword: Gluten-Free, Make-Ahead, Pickled Beets, Pickles, Sides, Vegetables, Vegetarian

Pickled Beets

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 48 minutes
Yield: 2 quarts
Beets are perfect pickle fodder, and roasting them with shallots and tarragon wine vinegar (easily found at most megamarts), makes all the difference.
This recipe first appeared in Season 6 of Good Eats.
Photo by Lynne Calamia
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  • 2 pounds medium beets, cleaned with 1-inch stem remaining
  • 2 large shallots, peeled
  • 2 sprigs fresh rosemary
  • 2 teaspoons olive oil
  • 1 large red onion, thinly sliced
  • 2 cups tarragon chive vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup sugar
  • 2 cups water
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 48 minutes
Yield: 2 quarts

Procedure

  • Heat oven to 400ºF.
  • Toss the beets with the shallots, rosemary and olive oil in a large bowl. Wrap in a pouch made of heavy-duty aluminum foil and roast until a paring knife can be pushing into the beet with minimum resistance, about 1 hour. Discard shallots and rosemary.
  • Remove the skin from the roasted beets and thinly slice. Divide the sliced beets between two 1-quart jars, alternating layers with the onion.
  • Boil the vinegar, salt, sugar, and water in a 2-quart saucepan. Remove from the heat and pour over the beets. Tightly lid the jars and cool for 2 hours at room temperature. Place in the refrigerator for at least 3 days before serving. Pickled beets can be stored in the fridge for up to a month.

Hot Tamales

 

Course: Mains
Keyword: Cinco de Mayo, Gluten-Free, Hot Tamales, Mexican, Pork, Tex-Mex

Hot Tamales

ACTIVE TIME: 1 hour
TOTAL TIME: 5 hours 45 minutes
Yield: 4 to 5 dozen tamales
Ladies and gentlemen, allow me to present the tamale: cooked corn dough formed around a spicy filling, all wrapped up in a corn husk and steamed. Tamales are pure simplicity.
Down in the Mississippi Delta, that mysterious ellipse of land that runs west of Highway 55 from Vicksburg to Memphis, the "hot tamale" is king, the result of the cultural and culinary influence of migrant Mexican workers who, around the turn of the last century, taught their African-American field-mates the wonders of this highly nutritious, cheap, comforting, and communicable dish. They remain to the day as much a part of the Delta as the blues.
This recipe first appeared in Season 13 of Good Eats.
Photo by Lynne Calamia
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For the meat filling

For the wrappers

  • 4 to 5 dozen dried corn husks

For the dough

  • 2 pounds (about 6 cups) yellow cornmeal
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon baking powder
  • 7 1/2 ounces lard
  • 3 to 4 cups reserved meat cooking liquid

Specialized Hardware

Kitchen twine
ACTIVE TIME: 1 hour
TOTAL TIME: 5 hours 45 minutes
Yield: 4 to 5 dozen tamales

Procedure

  • Make the meat filling: Combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin in a small bowl. Divide the mixture in half and reserve one half for later use.
  • Cut the pork butt into 6 equal pieces and place in a 6- to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover, and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid and set aside, then remove the cooking liquid from the pot and reserve.
  • Let the meat and liquid cool slightly. Remove any large pieces of fat and shred the meat into small pieces, pulling it apart with your hands or two forks.
  • Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes. Add the garlic, jalapeño, and remaining spice mixture and cook for another minute. Add the meat and cook until it is heated through, 2 to 3 minutes. Remove from the heat.
  • Prepare the wrappers: While the meat is cooking, put the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes or up to 2 hours.
  • Make the dough: Combine the cornmeal, salt, and baking powder in a large mixing bowl. Add the lard and, using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid to create a dough that is the consistency of thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
  • Assemble the tamales: Remove a corn husk from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2 inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough, and filling are used. Tie the tamales around the center, individually or in groups of 3, with kitchen twine.
  • Cook the tamales: Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved meat cooking liquid and additional water so the liquid comes to 1 inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, about 12 minutes. Remove the lid, reduce the heat to low to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
  • Serve the tamales warm. For a "wet" tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer for up to a month. To reheat, remove the plastic wrap and steam until heated through.

Roasted Edamame Salad

 

Course: Sides & Salads
Keyword: Dairy-Free, Gluten-Free, Make-Ahead, Roasted Edamame Salad, Salads, Sides, Spring, Vegetables, Vegetarian

Roasted Edamame Salad

ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings
Roasted edamame, corn, tomatoes: this delicious salad is a meal in a bowl.
This recipe first appeared in Season 12 of Good Eats.
Photo by Lynne Calamia
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  • 2 cups fresh or frozen shelled edamame
  • 1/2 cup fresh corn kernels, about 2 ears of corn
  • 1/4 cup finely diced scallion
  • 1 clove garlic, minced
  • 2 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped fresh tomato
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon red wine vinegar
  • 1 teaspoon lemon zest
  • 1/4 teaspoon shichimi togarashi Japanese "7 flavor spice" easily found on the interwebs. I get mine from spicehouse.com
ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings

Procedure

  • Heat oven to 400ºF.
  • Place the edamame, corn, scallion, garlic, olive oil, the salt, and pepper into a 9-by-13-inch metal pan and stir to combine. Place on the middle rack of the oven and roast until the edamame just begins to brown, 10 to 15 minutes. Remove from the oven and place in the refrigerator until completely cool, about 30 minutes.
  • Add the tomato, basil, and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning as desired. Serve chilled or at room temperature.

Grilled Pizza Three Ways

 

Course: Mains
Keyword: Comfort Food, Game Day, Grill, Grilled Pizza -Three Ways, Vegetarian, Weeknight Dinner

Grilled Pizza Three Ways

Grilled margherita pizza served on a wooden board
ACTIVE TIME: 1 hour 20 minutes
TOTAL TIME: 2 hours 50 minutes
Yield: 3 pizzas
Thin and crispy with just a touch of char, this Neapolitan-style grilled pizza dough is the perfect base for piling on your favorite toppings.
My original Pizza Pizza dough is pretty good stuff, if you ask me. But it is on the poofy, chewy side, and I can see how it might be possible that someone might desire a crisper, thinner pizza crust more in the Neapolitan style, with bits of mahogany char, and I can see how, on occasion, you might want it fast. Truth is, that someone is me 90 percent of the time.
Back when we made the fist pizza show, I wasn't hip to the miracle of malted barley syrup. Well, now I am, and this is now the only pizza dough I use. And I almost always grill it.
This recipe first appeared in Season 14 of Good Eats.
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Dough

Margherita Topping (For 1 Pizza)

  • 1 large tomato, cut into 1/3-inch-thick slices
  • 5 to 7 teaspoons olive oil, divided
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 ounce grated Parmesan cheese
  • 1 1/2 ounces part-skim mozzarella, shredded
  • 4 to 6 large basil leaves, shredded

Date and Prosciutto Topping (For 1 Pizza)

  • 3 1/2 ounces fresh mozzarella, cut into 1/4-inch-thick slices
  • 3 to 6 teaspoons olive oil, divided
  • 1/2 ounce grated Parmesan cheese
  • 1 ounce (3 slices) prosciutto ham, coarsely chopped
  • 4 whole dried dates, pitted and finely chopped
  • 1 teaspoon fresh thyme leaves

Pizza Cracker

Specialized Hardware

Digital kitchen scale
Wooden pizza peel
Pizza Cutter
Grilled margherita pizza served on a wooden board
ACTIVE TIME: 1 hour 20 minutes
TOTAL TIME: 2 hours 50 minutes
Yield: 3 pizzas

Procedure

  • Make the dough: Combine the flour and yeast in the work bowl of a stand mixer fitted with the dough hook. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.
  • Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the rest of the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.
  • Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until it tightens into a round. Cover the balls with a tea towel and rest for 45 minutes.
  • Make the margherita pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
  • In a medium-sized mixing bowl, toss the tomato with 1 tablespoon of olive oil, the garlic, salt, and red pepper flakes and set aside.
  • Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
  • Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid, and cook until the bottom of the crust is golden brown and the tomatoes are softened, 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using a pizza peel or large spatula. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella, and basil. Close the lid and cook until the bottom of the crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.
  • Make the Prosciutto pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
  • Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2-pound weight. Set aside at room temperature for 20 minutes.
  • Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
  • Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates, and thyme. Close the lid and cook until the bottom of the crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.
  • To shape and cook cracker pizza: Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11-by-17-inch rectangle to fit a standard, stainless-steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper to taste. Attach 2 Vise-Grips to one end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.

Horseradish Cream Sauce

 

Course: Sauces & Condiments
Keyword: Condiments, Gluten-Free, Horseradish Cream Sauce, Sauces

Horseradish Cream Sauce

ACTIVE TIME: 10 minutes
TOTAL TIME: 4 hours 10 minutes
Yield: 1 1/4 cups
Lots of folks douse raw oysters with the same tomatoey stuff they dunk shrimp in. I think this tangy horseradish cream sauce is far more oyster compatible.
This recipe first appeared in Season 8 of Good Eats.
Photo by Lynne Calamia
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ACTIVE TIME: 10 minutes
TOTAL TIME: 4 hours 10 minutes
Yield: 1 1/4 cups

Procedure

  • Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or up to overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 weeks.

Bananas Foster

 

Course: Sweets
Keyword: Bananas Foster, Brunch, Christmas, Desserts, Fruit, Gluten-Free, Holidays, Rum

Bananas Foster

ACTIVE TIME: 12 minutes
TOTAL TIME: 12 minutes
Yield: 2 servings
Caramelized bananas flambeed in rum, bananas foster is a classic dessert that never gets old.
Although the banana is most often associated with homey fare, it's got its elegant, sophisticated side, too. This is best embodied by a dish that is as simple as it is delicious and as much about theater as cuisine. I speak, of course, of bananas foster.
Many classic American dishes have histories that are murky at best. Not so bananas foster, which was devised in 1951 by Paul Blange, the executive chef at Brennan's restaurant in New Orleans and subsequently named after a local businessman and Brennan's regular named Stephen Foster.
This recipe first appeared in Season 7 of Good Eats.
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  • 2 tablespoons unsalted butter
  • 1/4 cup dark brown sugar
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon freshly ground nutmeg
  • 1 tablespoon banana liqueur
  • 2 under-ripe bananas, sliced in half lengthwise
  • 1/4 cup dark rum
  • 1/2 teaspoon orange zest
ACTIVE TIME: 12 minutes
TOTAL TIME: 12 minutes
Yield: 2 servings

Procedure

  • Melt the butter in a 10-inch heavy skillet over low heat. Add the brown sugar, allspice, and nutmeg, and stir until the sugar dissolves. Add the banana liqueur and bring the sauce to a simmer.
  • Add the bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they cook. Remove bananas from pan to a serving dish.
  • Return the sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, use a stick lighter to carefully ignite the sauce and continue cooking until flame dies out, 1 to 2 minutes. If the sauce is too thin, cook for an additional 1 to 2 minutes until it reaches a syrupy consistency. Add the orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

Fresh Broccoli Salad

 

Course: Sides & Salads
Keyword: Fresh Broccoli Salad, Make-Ahead, Salads, Sides, Spring, Vegetables, Vegetarian

Fresh Broccoli Salad

ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 4 to 6 servings
Dress up raw broccoli with a flavorful vinaigrette, toasted pecans, and fresh basil in this simple cookout-ready side dish.
Wherever more than seven suburbanites are gathered, there's going to be a crudité platter featuring raw broccoli, which is not something that I, a devout broccoli lover, am ever going to eats. Sure, it's armed with a full complement of vitamins and minerals, but what good is that if you can't choke it down without a tablespoon of ranch dressing?
If you ask me, the best way to make raw broccoli palatable is to think "coleslaw."
This recipe first appeared in Season 11 of Good Eats.
Photo by Lynne Calamia
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  • 1 tablespoon white wine vinegar
  • 1 lemon, zested
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 1/4 cup olive oil
  • 1 pound broccoli, florets broken into bite-sized pieces and stems peeled and sliced thinly on a mandoline
  • 1 cup cherry or grape tomatoes, halved
  • 2/3 cup toasted pecans or hazelnuts, coarsely chopped
  • 2 tablespoons thinly sliced fresh basil

Specialized Hardware

Mandoline
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 4 to 6 servings

Procedure

  • Whisk together the vinegar, zest, lemon juice, mustard, salt, and pepper in a medium mixing bowl. Gradually add the olive oil, whisking constantly. Add the broccoli and toss to coat. Cover and refrigerate for 1 hour.
  • Stir in the tomatoes, hazelnuts, and basil. Cover and allow to sit at room temperature or in the refrigerator for another 15 minutes before serving.

Chimney Tuna Loin

 

Course: Mains
Keyword: Chimney Tuna Loin, Gluten-Free, Grill, Healthy, Seafood, Summer

Chimney Tuna Loin

Alton Brown slices chimney tuna loin on the set of Good Eats.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 4 servings
For perfectly cooked rare-on-the-inside, seared-on-the-outside tuna loin, cook it on top of a chimney...a charcoal chimney starter, that is.
Despite close family ties to the mackerel, tuna's flavor is actually complex and subtle. In fact, really great tuna is kind of like listening to Debussy with the volume turned way down. What's a cook to do?
Well, we need to amplify flavors that turn the tuna back up without drowning it out. Now, I can't think of anything that supports a melody better than a chord. So, I like to back up tuna with three flavors: sweet, pungent, and salty — in this case, honey, wasabi powder, and soy sauce.
This recipe first appeared in Season 6 of Good Eats.
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  • 1/2 cup dark soy sauce
  • 1/2 cup honey
  • 1/4 cup wasabi powder
  • 2 pounds tuna loin, cut into 4 (2-by-4-by-2-inch) rectangles
  • 1/2 cup sesame seeds (white or black or both)
  • 1 tablespoon peanut oil

Specialized Hardware

Charcoal chimney
Alton Brown slices chimney tuna loin on the set of Good Eats.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 4 servings

Procedure

  • Whisk the soy sauce, honey, and wasabi powder together in a glass container. Transfer 1/3 cup of the liquid to a small bowl and reserve for dipping. Place tuna in the remaining marinade, turn to coat, and refrigerate for at least 1 hour and up to 4 hours, turning once halfway through.
  • Fill a chimney starter with natural chunk charcoal and light.
  • Remove the tuna from the marinade and pat dry. Sprinkle the sesame seeds onto a dinner plate and roll the tuna pieces in the seeds, pressing down lightly to evenly coat.
  • Place a grill grate on top of the chimney starter to heat for at least 1 minute. The charcoal should have burned down to one fourth of its original size and be at least 8 inches from the grill on top.
  • Once it's hot, carefully move the grate off the heat and brush with the oil. Return to the chimney, place the tuna on the grill, and cook for 30 seconds per side for a total of 2 minutes cooking for rare. Add an additional 15 seconds per side for medium. Remove the pieces to a clean dinner plate, cover with plastic wrap, and rest for 3 minutes. Thinly slice the tuna and serve warm with the dipping sauce, or chill and serve cold.