“I may not have gone where I intended to go, but I think I have ended up where I needed to be.”
--- Douglas Adams

Monday, June 30, 2014

Half Ass or Balls Out

When I was little and people asked me what I wanted to be when I grew up I would tell them I wanted to be a chef. Then after years of working in a bakery and being a prep-cook I decided that the chef-life wasn't for me. Chef's made me cry too much. I couldn't stand the heat.

I don't cook as much as I used to. I used to cook every night. These days Hubby does most of the cooking. One might even argue that his cooking skills have surpassed mine, and I was pretty darn good at it. Hubby usually cooks during the week and I usually cook on the weekends.

I cook two different ways; Half Ass or Balls Out

This weekend my cooking was Super Freaking Balls Out. Here's what I made.

Saturday
Ahi Tuna Steaks Marinated in Some Stuff
(no real measurements, just use your eyes)
Equal parts of soy sauce, apple cider vinegar (I would have used mirin but I didn't have any) and lemon juice
Mince - a few inches of fresh ginger, a few cloves of garlic, a jalepeno
Salt and Pepper, red pepper flakes

Marinate it all for as long as you can. I did it for about an hour but I could have gone longer if I hadn't looked at the clock and said "Oh crap, it's already 7. I better start cooking."

I made a relish / pesto-ish / topping thing to go on top.
Relish / Pesto-ish / Topping Thing
(no real measurements, just use your eyes)
Mince together - ginger, jalapeno, garlic, lemon peel, parsley, almonds. mix in olive oil and lemon juice, salt and pepper
I suppose you could use a blender but I wanted it chunky. I didn't want a paste.

I served it all with a nice green salad.

Then on Sunday
I had some leftover Relish / Pesto-ish / Topping Thing. I smeared it on some chicken.
I also roasted some peppers, just tossed with olive oil and salt
Hubby bbq'd some other chicken he marinated in herbs and stuff (I don't know what he put in it but it was yummy) plus he grilled some eggplant.
We served it all with a nice salad of arugula, cherry tomatoes and bleu cheese.
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Guess what I'm having for lunch today.


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