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Cap’n Crunch Seared Tuna

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Cap’n Crunch Seared Tuna

You read that right - and if you think it sounds gross, you’d be in the majority...but wrong cuz it’s amazing. You must try this!


INGREDIENTS

  • 2 cups regular Cap'n Crunch (don't even think of using the peanut butter or crunch berry version)
  • 1/4 cup Kewpie, Japanese mayonnaise, or
  • 1/4 cup regular mayo & 1/2 tablespoon yellow mustard, combined
  • 1 pound sushi grade tuna, in 2 rectangular blocks
  • Neutral oil, like avocado oil is excellent
  • Kosher salt & fresh ground pepper
  • Sriracha
  • Green onions, chopped fine

DIRECTIONS

  1. Crush the Cap'n in a Ziploc bag until fine (or in a processor) and put in a large bowl

  2. If not using Japanese mayo, combine regular mayo and mustard - set aside

  3. Lightly coat tune with oil, season with salt & pepper then press down into the Cap'n making sure it's covered well on all sides

  4. Heat a non-stick pan really well then add ¼ cup of oil

  5. When it just starts to smoke, add both blocks of the tuna and sear quickly on all sides until just golden (depending on hot your pan is, maybe 5-10 seconds a side) and remove to paper towels and slice onto 1/2 inch 

  6. I serve it by spreading the mayo mix on a plate, topping that with the sliced tuna and sprinkling with green onions - just be sure to get some of everything in each bite

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Baby Sausage Rolls (aka Pigs in Blankets)

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Baby Sausage Rolls (aka Pigs in Blankets)

Crispy, puff pastry encased little bites of sausage heaven, these two ingredient gems are always a huge hit (unless you eat them all yourself first).


INGREDIENTS

  • 1 package turkey or pork breakfast sausages (not the fully cooked kind)
  • 1 package puff pastry sheets
  • 1/2 cup steak sauce
  • 2 tablespoons apricot jam
  • flour

DIRECTIONS

  1. Let pastry defrost on counter about 20 minutes before using
  2. Make a lengthwise slice in each sausage and remove casing
  3. Cut pastry sheets into 3 sections, and lay one section on a floured work surface
  4. Use rolling pin or bottle to make sheet section a little thinner and longer
  5. Place 3 sausages (without their casings) end to end on pastry sheet
  6. Roll sheet over sausages into a long snug tube, and cut off excess pastry
  7. Cut each tube into 8 pieces and place on lightly greased baking sheet (you can use parchment or wax paper instead if you like)
  8. Bake at 350 for 20-25 minutes until lightly brown
  9. Mix steak sauce and jam and use as dipping sauce

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