thyme to eat
I like to cook and eat. And when other people cook and I eat. And cooking and eating with other people. Sometimes, I write about it.
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Kosher for #passover seared tuna over parsnip puree & a tomato-onion salad
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First dinner of 2013 with @jgoldner: magurozuke, soba, gyoza …
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Tuna ceviche with avocado and cilantro. So easy to prepare AND it’s a recipe from Rick Bayless. The trick about freezing the fish for a few minutes first makes this recipe even easier to make (no mangled fish!), and is a tip I’ve used for different proteins for years.
The only thing I’d tweak is the ratio of fish to avocado. I prefer more avocado (or less fish).
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Fish tacos redux w/ @jgoldner (w/ tuna) (Taken with instagram)
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The sushi at Doraku was extremely fresh and delicious. The maguro zuke pictured here was some of the best I’ve ever tasted, but I test the authenticity of a sushi restaurant not by its fish, but by it’s tamago sushi. Here, it was very good: sweet and a little warm with the right texture. Stamp of approval!
2233 Kalakaua Ave, Honolulu, Hawaii
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Dinner: J made tuna w/ avocado-wasabi puree and yakitori shiitake mushrooms, all from The Japanese Grill. It was such a delicious meal.
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Dinner: J seared tuna, because who really feels like intense cooking in the summer, right? Whatever spice blend he used was great — good choice, sir.
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Lunch: “Local Salad Station” at work. Baby arugula, asparagus, roasted peppers, grilled corn, shaved cheese and ahi tuna. More please.
