Poached Tuna with Kumquats and Jalapeno

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
Salt
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.

Serves 2.

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Gimlet

Nothing better than the simple things in life! Today simple is gin & lime juice.

Ingredients:
1/2 lime juice
1/2 gin
Splash of simple syrup or agave syrup
Ice

Combine and enjoy! Serve over rocks or shaken in a martini glass.

Orange Margaritas

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
Kosher salt
7 oz silver tequila
4 TBSP fresh lime juice
4 TBSP fresh orange juice
1 oz orange liqueur
Ice

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.

The Jack Rose

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.

Grenadine:
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.