Caper Rosemary Tuna with Herb Salad

yield: Makes 6 servings

For such a rich fish, tuna is a good team player—it takes well to all kinds of seasoning. Here, I give it some tang by marinating it with lemon juice and zest, onions, capers, rosemary, and the most surprising ingredient: some of the juice from the caper jar. Have fun playing around with the herbs in the salad; just make sure not to toss them with the dressing until you're ready to serve—tender leaves wilt quickly. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "For such a rich fish, tuna is a good team player?it takes well to all\r\nkinds of seasoning. Here, I give it some tang by marinating it with lemon..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "For such a rich fish, tuna is a good team player?it takes well to all\r\nkinds of seasoning. Here, I give it some tang by marinating it with lemon..."); }); } For tuna:
Whisk first 9 ingredients in large bowl. Stir in onion. Transfer mixture to resealable plastic bag. Add tuna and seal bag, releasing any excess air; turn to coat. Let marinate at room temperature 1 hour, turning occasionally. (Alternatively, chill 4 hours, turning occasionally, then allow to return to room temperature before continuing.)

For salad:
Mix parsley and other herbs in large bowl. Sprinkle with salt and pepper. Cover and chill while preparing fish.

Prepare barbecue (high heat). Brush grill rack with oil. Remove tuna from bag, scraping excess marinade back into bag. Grill until grill marks appear but tuna is still rare in centers, 2 to 3 minutes per side. Transfer to plate.

Pour marinade into small saucepan. Bring just to simmer.

Drizzle 1 teaspoon oil and lemon juice over herb salad; toss to coat. Place 1 tuna steak on each plate. Spoon warm marinade over. Divide herb salad among plates.

add your own note

View the original article here

Chicken with Roasted Lemon and Rosemary Sauce

yield: Makes 4 servings

In 1997, my Tra Vigne crew and I cooked for a week at the Mandarin-Oriental in Bangkok, Thailand. The hotel's chef wouldn't let me leave without giving him this recipe. It will look familiar to everyone, but wait until you taste it. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "In 1997, my Tra Vigne crew and I cooked for a week at the Mandarin-Oriental in Bangkok, Thailand. The hotel's chef wouldn't let me leave without..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "In 1997, my Tra Vigne crew and I cooked for a week at the Mandarin-Oriental in Bangkok, Thailand. The hotel's chef wouldn't let me leave without..."); }); } Put the potatoes in a pot of salted cold water and bring to a boil. Cook until just tender, about 20 minutes. Drain and let cool, but do not peel. Cut in half and set aside.

Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish, brush with olive oil, and season with salt and pepper. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Let cool. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon. Discard the lemon shells.

Preheat the oven to 450?F. Season the chicken with salt and pepper. Heat the remaining 1/4 cup olive oil in a large ovenproof saut? pan over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove to a platter.

Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 5 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes. When done,remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.

Return the pan to medium-high heat and add the garlic. Saut? briefly until light brown. Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan. Season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately.

add your own note

View the original article here