Posts tagged ‘fresh tuna’

December 21, 2011

Salad Series {Post #4} Vietnamese Lettuce Wraps – one of my favorite things to eat!

Vietnamese Lettuce Wraps with Grilled Tuna, Candied Grapefruit, Mixed herbs and a Lime-Ginger BBQ to die for…
well, not really – but it’s darn good!
  Is it still considered a salad if you can pick it up and eat it like a taco?


Pottery handmade by Catalina Aguirre Hoffman


Pottery handmade by Catalina Aguirre Hoffman


*Marinade recipe adapted from the gorgeous book Alinea

Why do I love these so…

Is it the fresh, exploding Vietnamese flavors? Is it the communal experience? Platters overflowing with crispy, crunchy, fresh lettuce and herbs. The floral, jet black dipping sauce scented with lime, ginger and spices – a party in your mouth. Everyone reaching and grabbing, happily creating their own perfect wrap – what a wonderful vibe. Is it because no two wraps are the same? Each one unique, “maybe I’ll put a little more mint in the next one and more hot sauce!”. Maybe I just love watching others enjoy these as much as I do.

This is my happy food, I can eat these every day and never tire of it.

Happy Holidays everyone! See you next year!

March 23, 2011

Nicoise Salad and Quick Pickled Cucumbers


click on recipe to enlarge

Julia Child, what a true inspiration. It was her that made the Salade Nicoise famous here in America and was one of her favorite main course salads. The classic has tomato wedges, boiled new potatoes, hard boiled eggs, leafy lettuce and canned tuna. I’ve changed it up to suit my taste (and to use what came in my CSA share). I used sweet potatoes, soft boiled eggs, baby spinach, heirloom cherry tomatoes, fresh seared tuna and I added the olives and anchovy to the vinaigrette. My version may be debated by purists and not considered a true Salade Nicoise (sorry Julia), but I think she would have approved of this one. “Bon Appétit!”

I pickle anything and everything I can get my hands on. Beets, green beans, cabbage, carrots, jalapenos – sour, sweet or spicy, it doesn’t matter, it’s all good to me. At this moment I have beets, radishes and jalapenos in my fridge patiently waiting to be added to burgers, salads, a sauce or cocktail. I find myself pickling the fresh vegetables I can’t seem to eat quick enough. You know how it is to have a fridge full of beautiful vegetables knowing that it’s not humanly possible to plow through them all before you start having casualties, or to have no choice but to make yet another Ratatouille or soup surprise. So I pickle them to enjoy later – no pressure, no guilt.

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