Busy weeknights during the holiday season require meals with simple prep and only a few fresh ingredients. Here is a great grilled tuna steak recipe for your repertoire. S&T’s orange pepper and ginger sugar elevate this dish to something that feels fancy….in literally no time at all
Recipe for Grilled Orange Pepper Tuna and Caramelized Ginger Baby Bok Choy
2 large yellow fin tuna steaks 1 tbsp S&T orange pepper, cracked 2 tbsp olive oil 1 tsp fleur de sel 4 baby Bok Choy, halved 1 1/2 tbsp butter 1 tsp grated fresh Ginger 2 tsp S&T ginger sugar
Heat stovetop grill pan to searing hot.
Wash and dry tuna steaks. Generously pepper and salt both sides of the fish. Drizzle with olive oil. Sear tuna steaks on grill pan 3-5 minutes per side depending on thickness and desired doneness.
Blanche halved Bok Choy in deep dish sauté pan filled with boiling water for 3 minutes. Drain and remove.
Melt butter over low flame. Add sugar and Bok Choy cut side down. Add grated fresh ginger. Caramelize until tender and browned on bottom approximately 3 minutes. Serves 4. Serve with rice and charred scallions.
While everyone is getting ready for the big feast this week, I like to switch things meal-wise those few days before the holiday.
Let`s focus on some fresh seafood in a briny, flavorful sauce on top of a bed of linguini. It`s uber fast to prepare and you will feel as though you took a quick trip to a seaport in Portugal
Recipe for Portuguese Style Linguini with Shrimp, Chorizo and Clams
4 tbsp olive oil 1 large onion, chopped 2 garlic cloves, minced 4-5 oz chorizo, diced 1 1/2 tbsp S&T special fish seasoning 1/2 cup white wine 1 1/2 pound shrimp, peeked & deveined 2 – 6.5 oz cans of chopped clams plus the juice 1 lb cooked linguini
Sauté onions and garlic in olive oil on low heat until soft. Add chorizo and sauté 1-2 minutes. Add special fish seasoning and incorporate. Increase heat to medium-high and sear/cook shrimp for 2-3 minutes. Deglaze pan with white wine on high heat. Reduce to medium low heat. Add clams and juice. Simmer until fully heated through and then toss linguini in pan and cover with the sauce. Garnish with parsley. Serves 6.
French green lentils, also considered the “Pearls of Central France” or “The Poor’s Caviar”, have been produced in France for over 2,000 years. They are known the world over as a true super food – a nutritious and full-bodied addition to many gourmet dishes, particularly meats. Historically they are eaten on New Year’s Day as they resemble coins and signify good luck and prosperity. As we are thrilled to welcome a new addiiton to the S&T family, baby girl Shana, we wish nothing but happiness and good fortune to the Athea family and think this is a fitting recipe post to welcome her to the world!
This S&T version pairs the refined Le Puy lentils withroasted salmon en papillotte. The lentils are simmered in S&T’s special omelette blend (fragrant with tarragon and coriander) then finished with a bit of bacon, shallots and mustard. Serve with some roasted radishes to round out your gourmet meal
Recipe for Lentiles Vertes du Puy
1 cup of Le Puy French green lentils
4 cups of water
2 tbsp S&T special omelette blend
2 slices thick-cut bacon, sliced inlardons
1 shallot, diced
1 tbsp dijon mustard
1 tbsp grainy mustard (Pommery)
Simmer lentils in water and S&T blend over low heat for 20-25 minutes being careful to keep their firm texture. Drain, reserving liquid for future incoporation. Saute lardons in a bit of olive oil until crispy. Add shallots and saute until translucent, about 3-5 minutes. Add drained cooked lentils plus 1/2 cup of reserve liquid. Bring to a boil then reduce to simmer. Add both mustards to form a sauce. Set aside and keep warm (adding more reserved liquid if needed).
Roasted Salmon en Papillote
4 salmon filets
1 large shallot, diced
2 plum tomatoes, cored, seeded and diced
2 tbsp chopped Italian parsley
2 tbsp white wine
4 tbsp butter
Preheat oven to 425 degrees. Prepare four foil or parchment packets. In each one, first add 1 tbsp butter, thena a salmon filet, 1/2 of 1 chopped plum tomato, 1/4 of the chopped shallot, 1/2 tbsp white wine, 1/2 tbsp chopped parsley, salt and pepper. Roll up the foil packets, place on a baking sheet. Place in over and roast for 10-12 minutes depending on thickness of the filets. Open and serve on top of the fragrant, warm lentils.
The March/April season always remind me of my son’s first trip to France. Only 5 months old at the time, it was a joyous trip to see the grandparents. Subsequent years we have been fortunate to spend Easter celebrations together – either in Cannes or on this side of the Atlantic. One special family dish usually graces the table as the first course:crab rice salad with crevettes. Wonderful in its simplicity and elegance, the key to this recipe is always to use the best quality crabmeat one can find. Whether it be top quality canned crab from Russia, from Phillips Crab House in Baltimore or directly out of the Chesapeake Bay itself, rich premium crabmeat makes all the difference. A good hit of cayenne pepper (or other type such as szechuan pepper) adds the needed note of heat and complexity. Serve on a platter encircled with sunny yellow deviled eggs or shape the salad into the form of a fish for Easter (use a black olive slice to make an eye) and surround with cherry tomato halves.
Recipe for Crab Rice Salad with Baby Shrimp
1 cup dry white rice, cooked but still “toothsome”
10 oz good quality lump or backfin crabmeat, well drained and picked for shells
4 TBSP mayonnaise
1/2 scant TBSP Dijon mustard
2-3 dashescayenne or szechuan pepper (go very easy first, you can add more in need)
juice of 1/2 lemon
1/2 lb baby shrimp, cooked
2 TBSP flat leaf Italian parsley, minced (garnish)
Cook 1 cup dry white rice as per usual. When still warm (but not hot), add crabmeat, mayo, Dijon, lemon juice and pepper (to taste). Crab already has a nice “sea salt” flavor but add salt to taste if needed. Check consistency and add more mayo a tsp at a time if needed. Arrange in a mound on an oval platter. Top with cooked shrimp. Cover with plastic wrap and chill until serving. When ready to eat, surround with deviled eggs or cherry tomato halves and sprinkle with parsley. Makes 5/6 appetizer portions.