The Gastronomist Manifesto

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Archive for the tag “lunch”

Tuna Burger – Time Is of the Essence!!!

So the other day I came home hungry after a busy day of work and a tough workout. My stomach was crying for food like the revolutionaries of the Paris Commune cried for freedom. As a rule I do not keep any sort of snacks in my house except apples, carrots and the like; by forcing myself to take the time to cook I avoid the temptation to mindlessly stuff myself. But this situation I was in called for an expedient solution–no time to wait 40 minutes for brown rice to cook!

Solution (fast, healthy and utterly satisfying):

tuna burger sandwich

It’s a tuna burger. It couldn’t be easier, cheaper or much better for you. Takes little time for a nice, juicy payback.

1. Open a can o’ tuna and drain it. I just pressed the lid of the can down hard, inverted over the sink. Add the tuna pieces to a bowl.

2. Finely mince some onion, like a couple tablespoons, or if you don’t like onions, don’t. Pick a vegetable you do like, picky-puss. Add to tuna. Next comes a little wheat germ for body and nutrition, 1/4-1/3 cup. And you’re going to want a little heat too, right? Srirachi squirts (my choice), Tabasco sauce, horseradish, spicy mustard or black pepper all love canned tuna.

3. Add one egg yolk. When I made this for myself it had almost the consistency of a crab cake* rather than a patty. The egg is necessary to hold everything together while keeping it moist when you cook it. *That is to say, crumbly.

4. Add flour. How much? Depends on how well-drained the tuna is and how much glue-y power you require. Add in small batches and gently fold with your hands until you can form a fishy mass that holds in one piece. You can use non-wheat flour if you’re gluten intolerant, just remember while it will absorb extra moisture it wont have the same binding effect.

5. Fry your burger in a little olive oil over a med-high heat. For me, the point was to get a crust and sturdy outside shell, not to cook through. If you’re worried about under-cooked egg, go with a lower heat. The tuna, obviously, is cooked. About 4 minutes a side. Note: While this *could* be adapted for the grill, don’t try it with this recipe. You’ll just end up with tuna rubble on charcoal.

6. If you reserved the egg whites when you separated your egg, you might consider cooking them in the pan when the burger’s done for a topping.

7. Assemble sandwich on bread or a bun, top with your fixin’s and condiments of choice.

Don’t be a slave to the capitalist system! Don’t be a slave to your kitchen either.

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First Post. Tonight: Peanut Butter and Jelly Tacos!

It has been suggested to me over the years once in a while by friends that I should start a food blog. But I kind of have the impression that having a food blog is like how people all wanted to have SUVs in the 1990s;¬† the number of people who think they need one is much smaller a ratio than those who actually should have them. Another analogy might be people’s pictures of their pets, a thing more people want to share than there are people who actually want to see it. But I’m having, because until now I’ve just been sharing recipes and cooking experiments on Facebook, which is just too frustrating with the way things display plus the annoyance of Facebook’s less-than-mediocre interface.

PEANUT BUTTER AND JELLY TACOS!

That’s right, you heard me. I had been thinking about the use of jellies and marmalade in savory cooking and this idea just popped to mind, why not use jalapeno jelly, a south-east Asian-esque peanut butter concoction and make tacos?

To make this you will need these ingredients and some good sense of portion because I didn’t do any measuring.

corn tortillas
1 jar of jalapeno jelly
peanut butter
3cups of cooked rice (brown or white)
red cabbage
carrot
onion (go with your preference for what you like raw – I picked yellow)
green apple
1 tsp fresh minced ginger
1 tsp of green curry paste (adjust to heat preference or sriracha could do fine)
1 tbsp of lime juice
cilantro, if you don’t have the “it tastes like soap” gene (which is an actual gene, FYI.)

First, get the rice cooking. If you have a bit of turmeric  add just a dash for color.

Next, get your peanut butter and a small bowl. Add the peanut butter to the bowl. I’m guessing I’d just just shy of a half a cup followed by the lime juice. Mince your ginger* and to the bowl along with the curry paste. Mix together, adding more lime or water if it’s too thick to mix, however, this is a spread and not a sauce so don’t let it get runny. This can just sit while the rice cooks to let the flavors mingle.

*Advice comrade: To mince ginger the easy way. One you have the skin off and a piece approximately the size of a soda bottle cap either place it on the cutting board and smash it with the flat-side of the chef’s knife and smash it, or if you’re not comfortable smacking a sharp knife, putting the ginger between cling film or wax paper and crushing it with something like a can of tomatoes works just as well. This will not only make it easier to mince, but smashing breaks the cell walls of the ginger root releasing a lot more flavor. Also works on garlic and even fresh herbs.

Once your rice is or is close to done, start prepping your vegetables. Best thing is to shred and julienne. Cabbage, apples and onions should be done with a knife. I think the large setting on a four-sided cheese grater do better for carrots, daikon and firmer vegetables. What I wrote down is what I used, but any vegetables you like can go in. Just keep it raw if you can, you’ll want the crunch.

Organize a station for setting up the tacos. Heat the tortillas in a microwave real quick to keep them pliant (5 sec for each tortilla. ) Spread your peanut base across the middle of the taco. Next lay down the jalapeno jelly. Rice and vegetables plus cilantro and you’re good.

Advice, comrade: I personally found my tacos were sweeter than I’d expected at first, but that didn’t bother me at all. Marinated onions would’ve been good. If you wanted to add meat to this I think you could really go just about anywhere. Grilled meats would all be perfect; this would also make a killer summer party meal. If you want to make it tasty and sound totally horrible, trade tortillas for nacho chips, use chopped cooked white fish, make the peanut sauce runny and just go with Peanut Butter, Jelly and Fish Nachos.

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