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FareShare Gazette Recipes -- May 2004 - T's


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Tempura by Mr. Food
Tuna Steaks, Vegetables and Wild Rice

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                      * Exported from MasterCook *

                           Tempura by Mr. Food

Recipe By     : Mr. Food
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  all-purpose flour
     1/2           cup  cornstarch, plus additional for dusting
     1/4           cup  baking powder
  1         tablespoon  sugar
  1           teaspoon  salt
     1/2      teaspoon  black pepper
     1/8      teaspoon  ground red pepper
  2               cups  cold water
                        Assorted vegetable, meat and/or seafood
                        chunks (your favorites)
                        Vegetable oil for frying

1. In a large bowl, combine the flour, 1/2 cup cornstarch, the baking powder,
sugar, salt, and peppers; mix well. Add the cold water. Cover loosely and let
mixture stand for 1 to 2 hours.

2. In a deep skillet, heat 1 inch of oil over medium heat until hot but not
smoking. Lightly dust your favorite vegetable, meat and/or seafood chunks
with cornstarch then dip in the batter. Gently place in the hot oil and cook
until golden, turning if necessary. Remove to a paper towel-lined platter
and continue with additional items.


Use broccoli and cauliflower florets, whole medium-sized mushrooms, carrot
and zucchini slices, or chunks of chicken and shrimp - whatever your
favorites are!

Allow 1 to 2 hours time for the batter to rest.

Prep Time: 10 minutes
Cook Time: varies

Contributed to the FareShare Gazette by Art Guyer 13 May 2004

                     - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 763 Calories; 2g Fat (2.2% calories from 
fat); 19g Protein; 169g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 8001mg 
Sodium.  Exchanges: 9 1/2 Grain(Starch); 0 Fat; 2 Other Carbohydrates.

                      * Exported from MasterCook *

                  Tuna Steaks, Vegetables and Wild Rice

Recipe By     : Art Guyer
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  tuna steaks -- fresh bits
                        or chunks
  1                cup  low-sodium soy sauce
     1/2           cup  red wine
     1/4           cup  lemon juice
  2        tablespoons  garlic -- minced
                        your favorite seasonings -- to taste
  2               cups  wild rice
  1                cup  water
  3        tablespoons  peanut oil
  1             medium  sweet onion -- sliced 1/2-inch
  1           teaspoon  Montreal Steak Seasoning
  1             medium  sweet red pepper -- cored, seeded and
                        thinly sliced into rounds
  3               cups  broccoli florets -- bite-sized
  1          small can  water chestnuts
  2        tablespoons  sesame oil
  1                     lemon  juice -- sliced
  6                     spring onions -- chopped
                        [including some of the green]
     1/2           cup  peanuts
  1                cup  flour
  3        tablespoons  peanut oil

About two hours before serving time, trim tuna pieces and cut into chunks
about 1 1/2 to 2 inches square. Combine soy sauce, wine, lemon juice,
garlic and seasonings in a 4-cup measuring bowl. Place tuna pieces in a
re-sealable plastic bag, add the marinade. Refrigerate, turning once or

We prepare our rice in the microwave: Heat the water in the microwave, in
a 3 quart covered dish, for about 4 minutes on high. Add the wild rice
and microwave for 8 minutes on power level 8, remove and stir; repeat for
another 8 minutes on level 8, remove and stir; and report one more time.
Let rice stand covered until needed. Alternatively, you can cook your
rice in your usual manner.

In the meantime, while rice is cooking, heat the peanut oil to a medium
temperature in a large heavy skillet. When a drop of water sizzles in the
oil, carefully lay the onion slices into the pan. Sprinkle lightly with
Montreal Steak Seasoning. When the onions begin to caramelize, turn and
continue frying another couple of minutes. Move onions to the side and
add the red pepper rings. Cook for a few minutes, adding more oil if
necessary. Add the broccoli florets and cover pan. Cook covered for 3 or
4 minutes. Add the water chestnuts. Check the broccoli for tenderness.
If necessary, cook a few more minutes. Stop the cooking while the
vegetables are not quite done. Add the sesame oil and lemon juice. Stir
all of the vegetables together, coating them with the liquids. Add the
spring onions and peanuts, stir and remove from the heat. Cover with foil
and set aside to complete the cooking.

While vegetables are cooking, remove the tuna pieces from the marinade and
place on a plate to drain a bit. Dump the flour into a plastic or paper
bag, add the tuna pieces and shake. Let the container sit for a couple of
minutes, then shake again. Set aside. Note:  I use a "Cajun Batter Bowl"
for this process. A purchase I made a number of years ago that is well
worth the money.

When vegetables are done, remove from the skillet and place into a large
round serving dish. Cover with foil and set aside. Add 3 tablespoons of
olive oil to the pan and return to temperature. Add the tuna pieces when
the oil is hot. Saute on each side for a minute or two until each piece is
nicely browned. Do not overcook.

To serve, create a "hole" in the vegetables in the serving dish by pushing
them from the center toward the sides. Spoon the rice into the hole and
place the tuna pieces around the top of the vegetables and rice. Serve with
a garlic-chile sauce on the side.

The trick to this dish is to try to get all three components -- the rice,
the vegetables and the tuna -- done at about the same time. If necessary
keep the vegetables and rice warm in the oven while finishing the tuna.

Made by Art on May 14, 2004.
Description :  "Like a stir-fry, but not a stir-fry."

Contributed to the FareShare Gazette by Art; 24 May 2004.

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 787 Calories; 32g Fat (37.3% calories from 
fat); 53g Protein; 70g Carbohydrate; 8g Dietary Fiber; 57mg Cholesterol; 1693mg 
Sodium.  Exchanges: 4 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat.

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