Subj : Radish sprouts 1
To   : ALL
From : JIM WELLER
Date : Sun Aug 28 2022 19:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Grilled Tuna with Seaweed Hawaiian-Style
Categories: Hawaiian, Tuna, Grill, Caviar,
     Yield: 2 Servings

          MARINADE:
   1/2 c  Soy sauce
     3 tb Honey
     1 tb Minced fresh ginger
     2 ts Minced garlic
          Freshly ground black pepper
     2    Tuna steaks (each 1" thick)
          SAUCE:
     2 tb Rice wine vinegar
     2 tb Soy sauce
     2 tb Lemon juice
   1/2 ts Grated lemon peel
     1 tb Minced fresh ginger
     1 ts Minced garlic
     2 tb Minced scallion
   1/4 ts Red pepper flakes
   1/4 c  Olive oil
   1/2    Pack
          Vegetable oil for deep
          Frying
   1/4 c  Sea weed
   1/2 c  Bitesize radicchio leaves
   1/2 c  Sliced endive
   1/2 c  Baby spinach leaves
     2 tb Julienned yellow pepper
     2 tb Julienned red pepper
          GARNISH:
          Radish sprouts
          Pickled ginger
          Golden caviar
          Light sesame seeds
          Dark sesame seeds
          Wonton wrappers

 In a bowl mix together the first 5 ingredients. Put the tuna
 steaks in a pan and pour the mixture over, coating the tuna on all
 sides. Marinate the fish for 15 minutes. Then transfer the
 marinated tuna to a heated grill and grill for 1-2 minutes on each
 side. In a bowl whisk together all the ingredients for the sauce.
 Heat the frying oil to 350 degrees. Cut the wonton wrappers into
 julienne strips and deep fry them until golden. Drain them on
 paper towels. In a bowl toss together the sea weed, radicchio
 leaves, sliced endive, baby spinach leaves, julienned yellow
 pepper, and julienned red pepper. Arrange seaweed and greens in
 the center of 2 serving plates and top them with the fried wonton
 strips. Drizzle with some of the sauce, top with the tuna, drizzle
  more sauce. Garnish with a small cluster of radish sprouts,
 pickled ginger, tobiko, light sesame seeds, dark sesame seeds, and
 golden caviar.

 Adapted from a recipe by Roy Yamaguchi

 David Rosengarten, Taste

 From: Holly Butman

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MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sabzee (Herb Salad)
Categories: Afghan, Herbs, Salads
     Yield: 3 Servings

     4 c  Arugula or spinach greens
          -or a mix of these
          Radish sprouts; handful
   1/4 c  Italian parsley
   1/4 c  Cilantro
   1/4 c  Dill leaves
     2 tb Mint; chopped
     2    Scallions, chopped fine
          Salt
          Lemon juice
          Leaves for garnish

 Wash and dry all the ingredients. Tear the greens into bite sized
 pieces and roughly chop the herbs, trim and slice the scallions.
 Toss everything together with a few pinches of salt, then add
 lemon juice to taste.

 Deborah Madison

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Cheers

Jim


... What's all this stuff and nonsense about Rocket salad?

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