Pumpkins, tuna and a birthday
As you can imagine, the fish in Australia is fantastic. No frozen shipped in stuff here! Fish markets are plentiful and compared to Canada very reasonably priced. I bought a bright pink chunk of tuna this weekend and although it’s probably best quickly grilled with just salt and pepper, I spiced it up instead. I sliced it into 1 inch medallions and then marinated it in orange and lemon juice, olive oil, parsley, soy sauce, oregano and pepper. About 3 tbsp each liquid and 1/2 to 1 tsp for spices. This fish only needs about 30-60 min of marinating time or it will begin to cook in the lemon juice. Right before you are going to serve your tuna, heat up a frying pan with a bit of olive oil until very hot (almost smoking). Then stand back and add the medallions, flip after about 2-3 min and quickly sear the other side. Fresh tuna should never be overcooked or I find that it ends up dry and flaky like canned tuna (and what a waste that would be!). The proper way to serve your tuna is simply seared on the outside and pink in the middle but that’s not for me or the man so I sear a bit longer and cook all the way through. Chefs hate when I ask for my tuna this way and more than once it still came to the table pink…..I don’t care what they say, it’s yuck.
First poke some holes in a small pumpkin or squash (I used my favorite Kabocha or japanese pumpkin)
Place whole on your baking sheet and bake at 375-400 degrees until it is soft (not mushy). About 1 hour
Peel your pumpkin and clean out the seeds. You’ll never have to put your self at risk again cutting a pumpkin this way!
1 cup of brown rice cooked
1 onion diced finely
4 cloves of garlic minced
1 1/2 tbsp minced ginger
2 tsp chili power
juice of 1 lime
1 1/2 to 2 cups diced cooked pumpkin
Saute onions, garlic, ginger and spices until soft. Add pumpkin rice and lemon juice, stir gently so that you don’t break up the pumpkin too much. Add salt and pepper to taste.
drum roll please…..
Who needs snobby restaurants…..pleeease!
HAPPY BIRTHDAY JOJO!
Yesterday was my daughters first day as a teenager! 13 years old. As a tradition, every year I make the girls birthday cakes (you can see just a few of them here)and this year was no different cept I’m not showing it because it was a complete disaster 😦 It started off well but proceeded to melt (all over the freezer) and slowly turned into one big ice cream sundae! no problem though because it still tasted great and Jo was happy. Gotta check that demon freezers temperature today.
Hope you had a great day Jo!