There were some pretty looking tuna steaks at the fish counter, so we bought two. I know it doesn’t sound crazy adventurous – buying tuna instead of say, squid. But I’d never prepared tuna steaks before. When it comes to fish, I usually stick with salmon or tilapia. I absolutely love grouper and mahi mahi, but I’ve never prepared my own.
I seasoned the fish with plenty of pepper, salt, and dried herbs and cooked them in a skillet with a little bit of olive oil. Spritzed with fresh lemon juice and provided pesto (I used my Nut-Free Basil Pesto) for dipping.
- 2 tsp dried oregano
- 2 tsp dried rosemary
- 2 tsp kosher salt
- 1 tsp pepper
- 2 tuna steaks
- 1-2 tbsp olive oil
- Combine herbs, salt and pepper. Rub onto both sides of the fish.
- Sear fish over medium heat in olive oil. Cook to desired done-ness.
My parents have lime trees. Dad and I would squeeze fresh lime juice in an assembly line fashion. I’d cut and score (cutting a shallow x across the cut surface) the limes while he twisted and squeezed the juice out of them. It almost became a race to see if I could wash and cut limes faster than he could juice them.
We would fill up a few large mason jars of fresh lime juice to put in the freezer and of course to make limeade. Mom always kept a smaller jar of fresh lime juice in the fridge too to splash into her waters.
August 20th is National Lemonade Day.
I love making fresh lemonade. Most people might find it to be tedious, but I actually enjoy the repetition. Wash, cut, score, twist, squeeze, repeat. Although they might not be limes, squeezing the juice out of any citrus makes me think of home.
- 2 C sugar
- 10 C water, divided
- 4 lb lemons
- Make simple syrup: Combine sugar and 2 C water in a small saucepan over low-medium heat, stirring occasionally. Once sugar has dissolved, remove from heat and chill.
- Juice lemons. 4 lb should yield you 2 C of juice. Strain lemon juice into a pitcher. Stir in remaining 8 C water and simple syrup.
*This recipe is adapted from Allie at http://www.cakeandallie.com/2011/02/lemonade/*
When life gives you lemons….. make a pie! August 15th is National Lemon Meringue Pie day. I don’t know who makes this stuff up, but it’s an excuse to try something new. I’ve never made a lemon meringue pie before, and actually I’ve never eaten a lemon meringue pie before!
My blog post about Blueberry Bars received the most likes. And I realized that the correlation between like and sugar was probably pretty accurate. And when my Goat Cheese Cheesecake became my top post, I knew I’d have to venture into the baking world some more.
Stuart was my sous chef in this endeavor. And we had a great time together in the kitchen. Our song (Then, by Brad Paisley) even came on Pandora! Stuart started the lemon filling on the stove while I separated the eggs and made the meringue.
Lemon Meringue Pie
- 9 in pie crust, baked and cooled
- 1 1/4 C sugar
- 1/2 C flour
- 1 1/2 C water
- 1/2 tsp salt
- 3 eggs, separated
- zest of 1 lemon
- juice of 1 1/2 lemons
- 1 tbsp butter
- 6 tbsp sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- In a saucepan whisk together flour, water, salt, and 1 1/4 C sugar. Bring mixture to a boil over medium heat, stirring constantly. Once at a boil, cook for one more minute – still stirring constantly – or until the mixture becomes gelatinous. Remove from heat.
- Temper the egg yolks by whisking in 3-4 tbsp of the mixture. Pour egg yolks into the saucepan, return to the heat, and cook one more minute – stirring constantly.
- Stir in butter, lemon zest, and lemon juice. Pour mixture into the baked pie crust.
- Preheat oven to 350 degrees F.
- Use an electric hand mixer to make the meringue by beating the egg whites with vanilla, cream of tartar, and 6 tbsp sugar. Continue to beat until stiff peaks are formed.
- Top pie with meringue. Make sure to “seal” the meringue to the crust.
- Bake for 12-15 minutes until the meringue is golden.
*This recipe is adapted from http://www.texascooking.com/recipes/lemon-meringue-pie.htm*
My favorite Food Network star is Giada De Laurentiis. (If I could be her for a day, I would!) I record her show Giada at Home and sit with my laptop on the couch and take notes. That’s me furthering my education – Food Network. 😉
This recipe was on the episode “Viewer’s Choice 2” and it looked like a perfect weeknight dinner. I was hoping to have some friends over for dinner the night I planned to make this dish, so I was prepared for making the full 4-6 servings. It ended up being just being the two of us, but none of the food went to waste! I took it to lunch the next day, and we even used it as a side dish later in the week too.
Lemony Shrimp Scampi with Orzo
- 1 lb orzo pasta
- 1 lb peeled and deveined shrimp
- 1/3 C extra-virgin olive oil
- zest and juice of 2 lemons
- 1 shallot, chopped
- 1/2 C white wine
- 5 C arugula or spinach or other (I simply used a store bought organic salad mix)
- Cook orzo in boiling pot of salted water until al dente.
- Whisk together 1/3 C olive oil, lemon, salt and pepper to taste. Set aside.
- In a large skillet, saute shallots in a little bit of olive oil over medium heat. Add in the shrimp and season heavily with pepper and salt. Once shrimp are pink, curled, and cooked through remove and set aside.
- Deglaze the skillet with white wine and add in your greens. Once the greens are wilted and most of the wine is evaporated add in the cooked orzo and shrimp.
- Toss with the vinaigrette from step 2.