Another winner from Food & Wine! I would make a few changes next time. First cook it a little less – once this rested it came out almost well done. Second, I would use ghee instead of butter – the butter burned pretty bad, it tasted yummy, but did not look pretty. Finally I would add the kumquats and jalapeños when I turned the fish over. Here is my version.
Two 6-ounce tuna steaks, cut 1 1/4 inches thick
4 TBSP ghee
1/4 c olive oil
2 TBSP lime juice
1 small jalapeño, minced
4 kumquats, thinly sliced
1/4 c mint leaves, torn
Season the tuna steaks with salt.
In a medium saucepan, melt the ghee in the olive oil and lime juice. Add the tuna steaks and cook them over moderate heat, turning once, until they’re rare, about 3 minutes. Half way through Stir in the minced jalapeño and sliced kumquats.
Transfer the tuna steaks to a carving board and slice them 1/3 inch thick, then arrange them on plates. Stir the torn mint into the sauce, spoon over the tuna and serve.
Nothing better than the simple things in life! Today simple is gin & lime juice.
1/2 lime juice
Splash of simple syrup or agave syrup
Combine and enjoy! Serve over rocks or shaken in a martini glass.
I found this one in Food & Wine and had to try it. Well except I had oranges and not tangerines, so I improvised. These are the yummiest margaritas I’ve ever had.
2 orange wedges
7 oz silver tequila
4 TBSP fresh lime juice
4 TBSP fresh orange juice
1 oz orange liqueur
Rub lime on 4 small margarita glasses with the line. Spread salt in a saucer and dip in the glass rims. In a shaker, mix 1/2 the ingredients, shake vigorously. Strain into glasses. Make remaining drinks.
I found this one gourmet today, and since we have the applejack I figures I had try it! I whipped up my own grenadine syrup with some frozen pomegranate seeds I had. This drink originated during the Roaring Twenties according to Gourmet.
1 c pomegranate seeds
1/2 c water
1/2 c sugar
Bring seeds and water to a simmer, cook for 10 minutes. Use a fine mesh sieve to strain out the seeds, pushing down to extract the juice.
Return juice to the pan, stir in sugar and cook over medium heat until reduced by 1/2 and thick.
Stores for up to 2 weeks in the fridge.
To make cocktail:
In a mixing glass combine
1½ oz applejack
½ oz grenadine
juice of half of a lime.
Shake the mix aggressively with cracked ice and strain it into a chilled cocktail glass, then serve.