Sunday, August 8, 2010

La Loge Rouge

Here we have something electric bass balalaika to be specific. Wielded by one of The Red Elvises last night in the music tent of The Festival Of Nations here in Red Lodge, Montana. This multicultural jollification promotes tolerance and celebrates diversity: an amazing goal for a town of 2,500. The old mining town, perched on the north gate of Yellowstone National Park still retains scandinavians, germans, irish, and scots. Each group has a dance troop, food booths etc. The german contingency has an amazing brewer, and his beer was super fresh as tasty beyond measure. It was an honor to represent the Scots and Irish here this year. I will remember this weekend very fondly for years to come. The festival was really fun and all enjoyed the piping music. Some the local boys had their own...

Tuesday, August 3, 2010

New Recepie

Hi all,
Just getting ready to head off to Montana for engagements in Red Lodge and Butte this weekend and the next! Here is a little summer recipe I made up as a way of using up the fresh stuff in my fridge.

Tuna Sashimi With Fresh Pimento Salsa

Pimento Salsa ingreeds (Make this first and let chill in the fridge while you get the rest of it together.)
10-15 fresh green pimento peppers seeded and chopped
2 medium or one large heirloom or beefsteak tomatoes chopped
1 medium Vidalia onion chopped and micro-waved for 10 seconds
3 carrots finely chopped
4-5 small kirby cucumbers peeled and cut into 1/3" pieces
1 lemon juiced and zested
3 tablespoons rice vinegar
1-2 tablespoons Canola oil
1/2 teaspoon red pepper flakes
1 tablespoon Durkee red hot or Louisiana hot sauce (or to taste)
1 teaspoon fresh thyme chopped
(optional: 1 teaspoon fresh cilantro chopped)

Combine all ingreeds and mix well in a big bowl. Put in the fridge and give an occasional stir. Can be assembled the day before for ease and extra flavor, although I prefer to make it the same day.

Tuna Sashimi
Select three very fresh medium tuna steaks at your fishmonger
Just before cooking, rinse well in very cold water and pat dry with a paper towel.
Give the tuna steaks a very light coating of asian chili oil or hot sesame oil.
Roll the sides of the tuna steaks in sesame seeds to coat and transfer to a very hot skillet with a dollop of canola oil. Salt each side very lightly as you flip them in the pan.

Do not move the steaks for at least two to three minutes while they sear, then you may check for doneness. Sear each side for no more than three minutes maximum, remove from skillet and set aside to rest for at least five minutes. (If you do not let them rest, the steaks will be hard to slice and dry inside. The tuna should be just ever so pale pink in the middle.) The tuna should be above room temp when served, but by no menas "hot".

Assembling the dish:
-Wash and dry a single large piece of tender leaf lettuce and set on a chilled plate to form a sort of bowl.
-With a slotted spoon, place a nice scoop of the fresh salsa in the center of the lettuce leaf.
-Slicing against the grain, slice your tuna steak and fan across the pile of salsa.
-Place a dollop of plain Greek yogurt on top of the fan of tuna slices and garnish with fresh cilantro or a thin slice of fresh lime.

Serve with a side of rice and a crisp chilled white wine: Savignon Blanc, St. Veran, Dry Riesling, or my current fave:
A nice "Languedoc Picpoul De Pinet" about $11 at your wine shop.

Dessert: Mango or coconut sorbet with chilled mint tea