richard-in-cincy
Well-known member
[No message]
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Recipes: One hot, and one cold. Both went very well together!
- Thread starter richard-in-cincy
- Start date
richard-in-cincy
Well-known member
Rec: Blackened Ahi with Soy-Mustard Sauce
NO, I did NOT prepare the recipe as shown in the photo – lol!
I used two previously frozen Ahi tuna fillets for this recipe totaling a tad over 13 oz. and just over 1” thick. I seared them in my 11” heavy-duty fry pan until medium rare in a small dollop of vegetable oil on hight heat for close to three minutes for the first side, and then two minutes for the other side.
I made the delicious but very hot soy-mustard sauce and omitted the beurre blanc sauce. Although I loved the sauce, I would prefer the heat (amount of mustard) to be toned down by at least a teaspoon or so. I know it would work for me but then perhaps that’s why chef Roy Yamaguchi tempered the heat with a beurre blanc sauce option as well.
http://www.gourmetsleuth.com/blackenedahi.htm
NO, I did NOT prepare the recipe as shown in the photo – lol!
I used two previously frozen Ahi tuna fillets for this recipe totaling a tad over 13 oz. and just over 1” thick. I seared them in my 11” heavy-duty fry pan until medium rare in a small dollop of vegetable oil on hight heat for close to three minutes for the first side, and then two minutes for the other side.
I made the delicious but very hot soy-mustard sauce and omitted the beurre blanc sauce. Although I loved the sauce, I would prefer the heat (amount of mustard) to be toned down by at least a teaspoon or so. I know it would work for me but then perhaps that’s why chef Roy Yamaguchi tempered the heat with a beurre blanc sauce option as well.
http://www.gourmetsleuth.com/blackenedahi.htm
richard-in-cincy
Well-known member
Rec: Soba Noodles with Sesame Seeds
My notes:
The amount of white sesame seeds I had on hand was nominal, so I didn’t bother roasting them. I filled the gap for the remaining quantity by using black sesame seeds that I had to total just shy of 2 oz. I did not bother with the ice bath method but I did a quick chill in the colander with running cold water. I’ve made soba noodles before and don’t think it’s necessary and quite frankly, I like them slightly chilled or at room temperature.
When I sprinkled in the seeds a batch at a time and folded, I didn’t want to add any more. I had about a half ounce left (i.e. use your judgment). I did leave the noodles to sit at room temperature for a half an hour before refrigerating.
This was very tasty and went well with the tuna. As I know, and people have said in so many words about soba noodles, they’re a great “refrigerator-raid” snack. This recipe will afford you plenty of raids!
My notes:
The amount of white sesame seeds I had on hand was nominal, so I didn’t bother roasting them. I filled the gap for the remaining quantity by using black sesame seeds that I had to total just shy of 2 oz. I did not bother with the ice bath method but I did a quick chill in the colander with running cold water. I’ve made soba noodles before and don’t think it’s necessary and quite frankly, I like them slightly chilled or at room temperature.
When I sprinkled in the seeds a batch at a time and folded, I didn’t want to add any more. I had about a half ounce left (i.e. use your judgment). I did leave the noodles to sit at room temperature for a half an hour before refrigerating.
This was very tasty and went well with the tuna. As I know, and people have said in so many words about soba noodles, they’re a great “refrigerator-raid” snack. This recipe will afford you plenty of raids!
Last edited by a moderator:
I made the soba noodles and ended up in the ER. yikes. had a severe allergic reaction, but to what
is anyone's guess. I didn't go to the store, so I had no soba noodles and used some lo-carb spagetti noodles. Also had no green onion but had some red onion which I sliced and diced. Was it the nasty lo-carb noodles, or the sesame oil or the soy or seasoned vinegar?? I have to go to an allergist and find out because the reaction was so severe, I was in anaflactic(SP) shock. So scary. I ate them on Thursday night and I was fine. The only thing different on Friday was I chopped up some sugar snap peas and added those. maybe those were the culprit? I've eaten everything in this dish before, except for the brand of noodles. Weird.
is anyone's guess. I didn't go to the store, so I had no soba noodles and used some lo-carb spagetti noodles. Also had no green onion but had some red onion which I sliced and diced. Was it the nasty lo-carb noodles, or the sesame oil or the soy or seasoned vinegar?? I have to go to an allergist and find out because the reaction was so severe, I was in anaflactic(SP) shock. So scary. I ate them on Thursday night and I was fine. The only thing different on Friday was I chopped up some sugar snap peas and added those. maybe those were the culprit? I've eaten everything in this dish before, except for the brand of noodles. Weird.
richard-in-cincy
Well-known member
OMG Ang!! I feel terrible!! I'm sorry you went through that!
I've looked at my rice vinegar and sesame oil and there's no expiration date, but I would think yours would be okay unless they were ancient and went off. From my experience, bad foods may take a day or so to take on their ill effects.
I sure hope you find the culprit Ang! By the way, the soba noodles I used were Japanese inaka soba (itsuki) (buckwheat noodles).
Feel better Ang!
I've looked at my rice vinegar and sesame oil and there's no expiration date, but I would think yours would be okay unless they were ancient and went off. From my experience, bad foods may take a day or so to take on their ill effects.
I sure hope you find the culprit Ang! By the way, the soba noodles I used were Japanese inaka soba (itsuki) (buckwheat noodles).
Feel better Ang!
The reason you didn't react on Thurs is that was your first introduction...
to the allergen. We don't react the first time, but usually the 2nd, and subsequent times. You need an epipen because this is such a broad field. Start by eliminating the foods you've consumed many times without reacting...the vinegar is likely not the culprit because you've used it a lot of time before, yes? Sesame oil isn't as likely...you've eaten sesame seeds... Check into the ingredients in that lo-carb pasta. There may be an off the wall grain that you've not had before...perhaps spelt?
to the allergen. We don't react the first time, but usually the 2nd, and subsequent times. You need an epipen because this is such a broad field. Start by eliminating the foods you've consumed many times without reacting...the vinegar is likely not the culprit because you've used it a lot of time before, yes? Sesame oil isn't as likely...you've eaten sesame seeds... Check into the ingredients in that lo-carb pasta. There may be an off the wall grain that you've not had before...perhaps spelt?
luisa_calif
Well-known member
sometimes label says (in very fine print) that the product was processed on equipment used for nuts.
Also you may even had some kind of insect bite and it wasn't even food that caused the reaction.
Also you may even had some kind of insect bite and it wasn't even food that caused the reaction.
Food allergies can develop suddenly. I knew someone who had eaten shrimp and strawberries all her
life with no ill effects. One night at a restaurant, she had both and almost died from an alergic reaction. Just like that the combo was lethal for her. It is weird, and scary, too. Sure hope you're feeling better.
life with no ill effects. One night at a restaurant, she had both and almost died from an alergic reaction. Just like that the combo was lethal for her. It is weird, and scary, too. Sure hope you're feeling better.