RSS

Tag Archives: seafood

Asian Stir-Fry with Seared Ahi

I hope a tanker of human waste explodes in front the home of the CEO of Monsanto. They have actually started an ad campaign just to let the public know that they care about us. They aren’t selling anything like most commercials you see on TV, they are just reassuring public how much they have done for farming and how much they care about our health and the health of the planet. Commercials like this one that make me so angry at the television I end up looking crazier than Charlie Sheen and Gary Busey put together, babbling away and ranting at an inanimate object.

I seriously can’t handle the stress of having all of this knowledge, ignorance truly is bliss. Someone get me some chocolate before I have a stroke.

On to the Asian grill invasion:

Sashimi Grade Ahi Tuna- we used 6 filets
5 cups broccoli florets
1 onion
1 bell pepper
2 bunches of radishes
5 cloves of garlic
powdered ginger and garlic
sesame oil
Wasabi flavored SeaSnax, finely chopped(optional)

Let your ahi come to room temperature for at least an hour before cooking. You do not want perfectly seared ahi on the outside that is frozen in the middle. Brush your ahi with sesame oil to keep it from sticking to the grates and sprinkle on both sides with garlic, ginger, salt and pepper and set aside. If you are awesome, you will bust out your Weber Wok to make the stir fry. Isn’t that thing f*cking wicked?! It is part of the cast iron Gourmet BBQ System. If you don’t have one of these you can cry in the corner for a while and then get out any grill-friendly pan you have.

Have you ever had radishes in a stir fry? It is seriously incredible! Chop all of your veggies and throw them in the wok with a couple tablespoons of water; just a precautionary measure to keep things from drying out. Ok, now that we are all prepped let’s start-up our coals. While your fire gets hotter than an illicit celebrity sex tape, you can go prep your sauce.

Whisk together:

1 TB white vinegar
4 TB sesame oil
4 TB coconut aminos
2 TB of powdered garlic
2 TB powdered ginger
1 TB Korean Red Pepper -this is a mild sun-dried red pepper flake, if you are going to sub for regular crushed red pepper reduce the amount.

Cook your tuna for 90 seconds on each side for rare, and absolutely no longer than two minutes. These babies cook quick so you have to babysit them. When all your tuna is cooked, carefully swap out the sear grate for the wok, or just put your grill friendly pan on. Brush your cooked ahi with a bit of the sauce and set aside while the veggies cook for about 10 minutes on a covered grill.

Pour your sauce over the veggies and put the cover it back up for another 5-10 minutes, or until everything looks cooked through. Serve the stir-fry with sliced ahi and a sprinkle of wasabi SeaSnax on the top.

All of my pictures are terrible, I had one hell of a time trying to get a good picture of this dish for reasons I am not going to get into, because then I will start ranting again…so you are stuck with this…but trust me, it friggin wowtastic.

“We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.”
-Alfred E. Newman

This post is also featured over at The Polivka Family, Real Food Forager, and Growing Home go check it out.

6 Comments

Posted by Primal Smoke on January 15, 2013 in Seafood

Tags: barbecue, Barbeque, bbq, crossfit, food, low carb, Paleo, Primal, seafood

Simple Squashies and Screw-Up Proof Salmon

07 Sep

After a couple of days bouncing back and forth between a grill and a computer, I decided to do a very simple dinner. This blogging sh*t is exhausting! Anyone who knows me can tell you I do not measure my food, I just go with whatever looks and smells right. I have to stop and measure everything for you people and take pictures…jeez. I guess I just do it because I wasn’t hugged enough as a child and now I need the attention of millions of people…like a stripper or Snookie.

Ok, so here is the deal with salmon…it sticks on the iron grates like really strong adhesive stuff. I suck at similes, whatever. Anyway, a simple weeknight salmon should be cooked in tin foil to keep it from sticking to the grill and to keep it moist.

Salmon is already delicious, so the only thing you need to make it great is a teaspoon of coconut oil, salt and pepper, dill, and garlic. Bam, you’re done, stick it in the fridge until you are ready to cook it.

Kirk likes salmon too, so make extra!

Isn’t he effing adorable? Ok…focus Michelle. Next you want to slice your butternut squash, but you want to cut it into round slices instead of slicing it lengthwise like you normally would. When you get down to the end with the seeds just scoop them out with a spoon.

Anyone who has ever carved a pumpkin knows how to do this

Then cut into slices…duh. Here is where I screwed up, I cut those pieces in into little half moons…don’t do this, they will fall through your grill grates. Ready for your marinade?

1/2 cup olive oil
1/2 cup vinegar
2 cloves minced garlic, I did mine in a Garlic Zoom
1t paprika
1t cumin
salt and pepper

Mix all that together and let it marinate for a few hours, or overnight.

Once you get a dual zone fire going in your grill you can throw everything on for about 5 minutes per side. I hope I don’t have to explain common sense here…but I suppose I should so no one gives me grief about how they burnt theirs. If it is cooking too fast move it off to the side of the heat, that is the purpose of a dual zone fire, to have two different temperatures. Hot side for grill marks, low side for cooking.

I pulled the fish off first after about 8-10 minutes and moved the squash around until I got the right amount of grill marks + tenderness, which was about an extra 5 minutes.

I also had two tomatoes, an onion, and two peppers lying around so I decided to make a fire roasted salsa. I dunked them in the squash marinade, put them on the grill until they had a slight char, then pulsed them in my Ninja. This is not imperative to the result of the salmon, I just had the time and ingredients…so why the hell not.

The finished product was simple, yet full of flavor