We had some great fresh fish and ribeye so here is what we ended up with.
The simple garden salad was some romaine lettuce mixed with some micro greens, the added a nice bit of flavor to the mix. Also some cucumber, Roma tomatoes, Mandarin oranges, croutons, avocado, Caesar dressing and a sprinkle of lime juice.
The Ahi tuna had a nice sear on it and some of the other bits that were trimmed off the block were mixed with srirach after being chopped up. The roll also has cucumber, avocado, soy, wasabi, and daikon.
The rib-eye was sprinkled with some kosher salt and fresh cracked pepper. It was seared for 4 minutes in a cast iron pan on high in some bacon fat. After four minutes it was flipped and topped with butter. Asparagus was added to the pan and everything went into a 400F oven for 7 more minutes. The steak came out and was given 10 minutes to rest. During which time the asparagus was drizzled with some of the butter from the pan and had a bit of lemon juice squeezed on top.
Another fast and east dinner for the middle of the week.
May 2, 2014
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