Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [11]
Serves 2
Vinaigrette
3 tablespoons low-sodium soy sauce
Juice of 1 lime
Splash of rice wine vinegar
2 teaspoons grated fresh ginger
4 teaspoons Chinese mustard
1 tablespoon honey
⅓ cup canola oil
1 tablespoon sesame oil
Freshly ground black pepper
Salad
½ head Chinese cabbage, such as napa or Savoy, shredded
1 bunch watercress, hand-torn
¼ cup chopped fresh cilantro
1 hothouse cucumber, sliced thin
2 green onions, sliced on the diagonal, white and green parts
2 radishes, sliced in circles
1 carrot, sliced thin
¼ cup radish sprouts (optional)
¼ cup slivered almonds, toasted
½ cup canned mandarin orange segments, drained
Tuna
2 sushi-quality tuna steaks, such as ahi (yellowfin), 6 to 8 ounces each
2 tablespoons sesame oil
Sea salt and ground white pepper
½ cup sesame seeds
1 tablespoon canola oil
To make the vinaigrette, whisk together the soy sauce, lime juice, vinegar, ginger, mustard, and honey. Gradually drizzle in both oils, as you constantly whisk, until the dressing thickens and comes together. Add a few twists of freshly ground black pepper to give the vinaigrette bite.
Combine the cabbage, watercress, cilantro, cucumber, green onions, radishes, and carrot in a bowl. Use your hands to toss the salad. Then add the radish sprouts, almonds, and mandarin oranges; lightly toss again. Don’t dress the salad yet because it will get soggy. Cover it and put it in the refrigerator while you deal with the tuna; the contrast of chilled salad and warm tuna is fantastic.
Rub both sides of the tuna steaks with 1 tablespoon of the sesame oil, salt, and white pepper. Spread the sesame seeds out on a plate and lightly press each side of the tuna steaks into the seeds. Heat the canola oil and remaining tablespoon of sesame oil in a large skillet over high heat. Lay the steaks in the hot pan. Sear the tuna for about 3 minutes, until the sesame seeds form a crust. Flip the tuna steaks over and cook the other side 3 to 4 minutes longer for rare. Slice the tuna on a slight angle into 1-inch-thick slices.
Toss the salad with half the vinaigrette; season with salt and pepper. Divide the salad between two plates, lay the tuna slices on top, and then drizzle with the remaining dressing. Elegant presentation!
• Chicken Pot Pie • Roasted Chicken with Moroccan Spices • Wok-Smoked Duck with Green Tea and Orange • Green Curry Chicken • Thick Pork Chops with Spiced Apples and Raisins • Dad’s Meatloaf with Tomato Relish • Roast Prime Rib of Beef with Horseradish Crust and Wild Mushrooms • Drop-Dead Lasagna • Marinara Sauce • Linguine with Sicilian Clam Sauce • Bacon-Wrapped Shrimp with Chunky Tomatillo Salsa and Tomato Vinaigrette • Sushi • Spicy Tuna Hand Roll • Salmon Sushi with Green Tea Salt • Yellowtail Sushi with Shiso, Chile, and Sesame • Broiled Portobello Sushi with Soy Glaze • Sushi Rice
On the weekends, I love to host dinner parties in my apartment, with big platters of food served family-style, great bottles of wine, good friends, and plenty of laughs. Dinner parties are such a good way to connect with the people in your life and so much more personal than going out to a restaurant.
At my place everybody gets their hands into what’s going on in the kitchen. When I’m cooking dinner for six to eight people, I try to keep it simple, and by that I mean making just one thing. Whether it’s a big pot of curry or just a great lasagna and a simple salad, the idea is to serve an unpretentious meal with huge flavor. Most of these recipes feed six or eight, they’re unfussy to make, and they’re really good. So instead of making reservations, make my Thick Pork Chops with Spiced Apples and Raisins and invite some people over.
Chicken Pot Pie
Chicken Pot Pie
2 hours
Pot pie has come long way. I recently went to a charity event in New York City, at which David Bowie