Subj : Radish sprouts 1
To   : ALL
From : JIM WELLER
Date : Sun Aug 28 2022 19:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Tuna with Seaweed Hawaiian-Style
 Categories: Hawaiian, Tuna, Grill, Caviar,
      Yield: 2 Servings
 
           MARINADE:
    1/2 c  Soy sauce
      3 tb Honey
      1 tb Minced fresh ginger
      2 ts Minced garlic
           Freshly ground black pepper
      2    Tuna steaks (each 1" thick)
           SAUCE:
      2 tb Rice wine vinegar
      2 tb Soy sauce
      2 tb Lemon juice
    1/2 ts Grated lemon peel
      1 tb Minced fresh ginger
      1 ts Minced garlic
      2 tb Minced scallion
    1/4 ts Red pepper flakes
    1/4 c  Olive oil
    1/2    Pack
           Vegetable oil for deep
           Frying
    1/4 c  Sea weed
    1/2 c  Bitesize radicchio leaves
    1/2 c  Sliced endive
    1/2 c  Baby spinach leaves
      2 tb Julienned yellow pepper
      2 tb Julienned red pepper
           GARNISH:
           Radish sprouts
           Pickled ginger
           Golden caviar
           Light sesame seeds
           Dark sesame seeds
           Wonton wrappers
 
  In a bowl mix together the first 5 ingredients. Put the tuna
  steaks in a pan and pour the mixture over, coating the tuna on all
  sides. Marinate the fish for 15 minutes. Then transfer the
  marinated tuna to a heated grill and grill for 1-2 minutes on each
  side. In a bowl whisk together all the ingredients for the sauce.
  Heat the frying oil to 350 degrees. Cut the wonton wrappers into
  julienne strips and deep fry them until golden. Drain them on
  paper towels. In a bowl toss together the sea weed, radicchio
  leaves, sliced endive, baby spinach leaves, julienned yellow
  pepper, and julienned red pepper. Arrange seaweed and greens in
  the center of 2 serving plates and top them with the fried wonton
  strips. Drizzle with some of the sauce, top with the tuna, drizzle
   more sauce. Garnish with a small cluster of radish sprouts,
  pickled ginger, tobiko, light sesame seeds, dark sesame seeds, and
  golden caviar.
  
  Adapted from a recipe by Roy Yamaguchi

  David Rosengarten, Taste
  
  From: Holly Butman
 
MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sabzee (Herb Salad)
 Categories: Afghan, Herbs, Salads
      Yield: 3 Servings
 
      4 c  Arugula or spinach greens
           -or a mix of these
           Radish sprouts; handful
    1/4 c  Italian parsley
    1/4 c  Cilantro
    1/4 c  Dill leaves
      2 tb Mint; chopped
      2    Scallions, chopped fine
           Salt
           Lemon juice
           Leaves for garnish
 
  Wash and dry all the ingredients. Tear the greens into bite sized
  pieces and roughly chop the herbs, trim and slice the scallions.
  Toss everything together with a few pinches of salt, then add
  lemon juice to taste.
  
  Deborah Madison
  
MMMMM

Cheers

Jim


.... What's all this stuff and nonsense about Rocket salad?

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