10-13
Steaks Untold Tricks on Cooking the Perfect Steaks
14-15
Oysters on the Half Shell The Story of Oyster Farming Season
16-18
Fish Tacos The Secret Ingredient to the Perfect Fish Taco
19-23
Homemade Pizza Making your Own Pizza From Scratch
24-25
Quick And Easy Quick and Easy Dinners for that Lazy Night in
26-28
Beef Wellington The Ultimate Date Night Dinner
29-30
Italian Pasta Sauce Pasta Sauce How it Should Be
TABLE OF CONTENTS 2-4
Tuna Tar Tar From Market to Table, We’ve got you Covered
5-6
Working with Cast Iron One Stop Shop for Cooking with Flavor
7-9
Duck Tips and Tricks to Roasting a Duck at Home
Tuna Tar Tar
From Market to Table, We’ve got you Covered
For the uninitiated, the prospect of making
Restaurant-quality tuna tar tare at home is a daunting one. When I started this journey of preparing raw fish, everything felt like being inducted into a secret club; a club where people actually trusted their fresh, raw fish to be delicious instead of dangerous.
Calling around from fish market to supermarket,
asking for the mythical “sashimi-grade” fish only to be met with long pauses and unsure no’s, it’s easy to be dissuaded from this project. Fear not, dear eater! The hardest part of this voyage is finding the right fish market; once you’ve crossed that ocean, the rest is smooth sailing. When visiting a fish market for the first time, ensure that it doesn’t smell overly “fishy” (the odor could indicate less-than-fresh fish), and all fish not local to your region are flash frozen on the...
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“If you’re not excited to eat the filet of tuna as is, you won’t like the result.” boat. This stops all bac-
find. For tuna, try and
your fish in hand, let’s
terial growth on the fish
find pieces that have a
start gathering the rest of
before it has a chance
deep, vibrant red color.
what you need for mind
to grow and spoil your
The smell should be that
blowingly awesome tuna
prized catch. Once
of the ocean, not of the
tar tar. Common accom-
you’re satisfied with the
fish. If you’re not excited
paniments, and a few
establishment, move on
to eat he filet of tuna as
of my favorites, include
to selecting the choicest
is, you won’t like the re-
cubed cucumber . . .
aquatic morsels you can
sult. Now that you have
avacodo, finely chopped white onion, and minced garlic. Combine in a large bowl soy sauce, lime juice (which actually slightly cooks the tuna with it’s acidity), a dash of sesame oil, red pepper flakes, and salt and pepper to taste. Cut the tuna into large cubes and toss them into the prepared sauce. Prepare the vegetables as the fish is marinating, then get ready to plate. For an added flair, lightly oil a whiskey glass. Fill about halfway with your marinaded tuna, then pack in your vegetable mixture. Place on a plate upside down, gently remove the glass with a twisting motion, and voila! Your very own tuna tar tower.
WORKING WITH
Cast Iron
A cast iron pan is equal parts a labor of love, and the ultimate in culinary self expression. One of the few kitchen pieces that actually gets better with age, you’ll definitely get out of a cast iron pan what you put in. When first purchasing or inheriting a cast iron pan, set aside an afternoon to
fully and properly season it. Seasoning a pan refers to the the cleaning and oiling of the anto create a glossy, flavorful, non-stick cooking surface. It starts with the cleaning; grab some steel wool and start scrubbing! It might take some good old fashioned elbow grease, but ensure that your pan
is completely clean and smooth. I told you it was a labor of love, didnt I? After cleaning, preheat your oven as high as it will go. As long it’s between the 500-550 range, you’ll be good to go. While you’re waiting, lightly oil the entire pan. The gold standard is flaxseed oil, but any oil with a high smoke...
point will do. Let the oil soak for a few minutes, then wipe of all the remaining oil you can. Once you’re satisfied with your wiped pan, pop that bad boy into your piping hot oven. Place the pan upside down and let sit for an hour. After an hour, carefully remove your scalding hot and beautifully shiny cast iron pan! Now that the hard part is done, you can begin to enjoy the fruits of your labor. One of the most prevelant benefits of cast iron is the ability to move for stove to oven and back seamlessly. When cooking with cast iron on the stove, always make sure that the pan is heated through so you have a perfectly even heating surface.
it’s a breeze getting a nice even char on a piece of meat, and guess what? Everything you cook will impart some flavor onto your pan seasoning! I love to cook bacon on a saturday morning and let the oils seep into the pores of the cast iron, because it just adds to the flavor of everything we cook in it throughout the week. Now that you’re (hopefully) on the cast iron train, I would be remiss to not address cleaning. It is imperative that you immediately clean and dry your pan as soon as you’re done cooking with it to protect the seasoning and prevent rust. After washing it with hot and soapy water, the easiest way to dry it is throw it back
on the stove. This makes sure your pan is bone dry. Remember, a dry pan is a happy pan!
The difference between my first duck and my fiftieth duck is astounding, and I’m here to let my failures be your findings. Here are 4 easy tips to make a more successful roast duck: 1. Pour boiling water on skin before you start. This helps the skin tighten up and the fat to render. 2. Fold the wings. Folding the wings does a lot of the same things and the boiling water, and when used in conjunction leads to deliciously crispy skin and rich, melty fat. 3. Flavor and fill the cavity. Often overlooked, the cavity can be a huge source of flavor. I love to season the cavity before stuffing it with onions and oranges. Close it with either butcher’s twine around the legs or toothpicks. You’ll taste the difference, I promise! 4. Score and poke. I know I’m beating a dead duck at this point, but scoring and poking holes through the whole duck can mean the difference between enjoying a delightfully sweet and succulent duck, and chewing a piece of duck-flavored chewing gum.
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