Grilled Tuna (Photo credit: sheilaz413)
When I was 11, this sushi place was built 2 minutes away from my house. My family was and still is a huge sushi fans. We ordered so much food it wasn’t even funny. Out of all of it, my favorite was tuna. After that I made a lot of tuna. I remember it tasting good but it could have just been because I made it. But I decided to make my own interpretation of the dish I made when I was 11. I used to just through a little garlic and some terriaki sauce on the tuna. But I changed it up. I used yellowfin tuna and added some ginger actually measured stuff out. It was way better then how I used to make it.
Okay so here is the deal. Since the marinade is salty from the teriyaki sauce, you need to be careful not too over marinate it. The most you should marinate it is 55 minutes, so start making this about an hour before you want to serve dinner. I learned the hard way. I marinated it for hours and it fell apart in grains of salt. Teriyaki is stronger than soy sauce so you need o be careful not to over do it. That is why I only season the tuna with pepper. So marinate it for 45 minutes min and 55 max.
You know when school starts you start eating take out and frozen dinners because you are so busy? Well the good thing about tuna, it takes way less time to cook tuna then it does to find the place to order from, decide what you want to order, order, wait till its ready, pick it up, and bring it back. This take like 55 minutes in all but 45 minutes of it are just marinating it. The other 10 are cooking it. It really doesn’t take that long, about 3 minutes per side. Okay, well the point is, this taste and is better for you!!! Except for maybe chick-fil-a!! Nothing beats that!!! YUM!!
I don’t know about you, about I’m not ready to go back. Well, it doesn’t affect me much but I like having the whole family at home, just baking away! I’m trying to save quick and easy recipes so when school starts I can make these without my family getting sick of them!!
Guess we will wait and see!
- 4 fillets yellowfin tuna
- 1 cup teriyaki sauce
- 3/4 cup olive oil
- 2 1/2 tablespoons minced garlic
- 2 tsp pepper
- 1/2 tsp ground ginger
- In a large
resealable plastic bag, combine the teriyaki sauce, oil, garlic, ginger, and
- Put the tuna fillets in the bag.
- Marinate for 45 minutes in the refrigerator.
- Meanwhile, preheat an outdoor grill for high heat
- Remove tuna
from the marinade, and place on the grill. For rare tuna, grill for 3 to 5
minutes on each side. For medium, grill 5 to 8 minutes per side. For
well done, grill for 8 to 10 minutes per side.
A Delicious Crabcake at the Middleton Tavern (Photo credit: Wikipedia)
I live in Maryland. We are known for blue crabs. I know my crab cakes, and this is a great crab cake!!! When I was younger, my BFF Malina (she still is my BFF) would always invite me to her grandparents house. Well, her grandma was a great cook and she made these amazing crab cakes. I am not kidding, they were absolutely amazing!! I don’t know what she did, the seasonings and ingredients were like nothing else!! That kinda gave me the inspiration to try a bunch of different crab cakes from a bunch of restaurants. I went to Annapolis, Baltimore, and some in Columbia. Then I made some of my own. So I put all the best ingredients together and made a whole new crab cake. BEST CRAB CAKE EVER!!!!!! When you have all the flavors and textures from the best crab cakes and put them into one, you will have the best crab cake!
Size depends on you. I have been to some restaurants that make them golf ball size but others that make it the size of my hand! You can do what ever size you want but make sure they are even so they cook evenly. There is really nothing worse then a burnt crab cake. I like them maybe the size of a flattened tennis or baseball. That brings me to another thing. I like to flatten my crab cakes like a pan cake. Some people make it like a mountain. It will cook more even if it is an even size flattened in a circle. If you make it like a mountain, the sides are so unevenly shaped it will be raw on the inside but might be anywhere from raw-burnt on the outside. We want to saute not sear!
Any crab will do. Since I am outside of Baltimore, I use blue crabs. But since most people who read my post live in other places, you can use any type of crab. Red crabs may be the best option because they are not hard to find and aren’t the most expensive. But whatever you want is fine.
I can’t tell you enough how much you will love these!! Thee packed with flavor! See, all you need to make a delightful delicious dish is a little inspiration! Like in the picture above, you can put these on a roll and make a amazing sandwich!! That is how I like to serve them!!
Cook- 30 minutes
Ready in 45 minutes
- 4 pounds crabmeat
- 1 egg
- 1 tablespoon lemon zest
- 1/8 teaspoon Old Bay Seasoning
- 2 tablespoons fresh basil, chopped
- 1 cup saltine crackers, crushed
- 1 cup celery, diced
- 1 cup mayonnaise
- 4 tablespoons vegetable oil
- Salt and Pepper
- 1 3/4 cups vegetable oil
- In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers, salt,pepper, diced celery, and mayonnaise. Mix till well combined
- Form crab patties out of the crab mixture and chill until cold before cooking.
- In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side ,until golden brown.
Coconut “Shrimp” (Photo credit: Vegan Feast Catering)
We are getting a little tropical. Who dosen’t love the beach? Oh yeh, how has everybody’s summer been going? I’m going on this fabulous vacation to the carribean next week!! I am so excited! Its this all inclusive resort! I’m gonna swim with dolphins! Anyway,think about it you have coconut the
did make this because I cool like that. But the sweetness of it and
the coconut and the juicy shrimp ties it all together.So STORY
TIME!!!!!!!!! I have been on a cruise a few times and one was to the
Bahamas.en the shrimp. As far as the honey mustard dipping sauce goes I
am not a BIG fan. But I still It was so much fun and the boat was
amazing! So many games.pools,food,hot tubs, shows, etc. It was so much
fun! Well one day me and my family were eating lunch and there were like
1 buffets in this one room. Seriously there were like 300 rooms on this
boat and like 200 on them were like resturaunts. Anyway so I was
passing a shrimp bar and coconut shrimp came up. So I got some along
with 3 fried shrimp and when I got back to my table I ate them and I
almost fell out of my chair. It was incredibly good. So my mine just
fell on that when I was looking for recipes Want to know a secret? Sure
you do. So I was adding this recipe and on and I thought of honey
mustard. Don’t ask me why but I did. So I decided to add sauce. I know, I
know I’m good. So I was like “oh that would be good let me add it” and
here it is. Its good! By the way the sauce is super easy to make and so
is the shrimp.Some people hear me say oh we are making our own honey
mustard and they freak out. Don’t ask me why. But they do.Really I’m not
kidding. It is not that hard seriously people. This isn’t the 1800s
when people had to do everything from scratch. No, you buy all the
ingredients and mix it together. The shrimp is as easy as cake and it
taste as good as cake too because its super good.
sweet element of the mustard but then the mustard taste at the end is
so good with the shrimp and the coconut gives a sweet but crunch kind of
texture! It is dead good y’all. I’m loving it and when I love it you
will too!!!!!!!!! Honey mustard has this strong flavor that really stands on its own. The honey and the cocnut go great with the juicy shrimp. They all run in a circle and tie onto an ingredient and it ends eventually, it wraps all together and its fabulous!
Ready in 3 hours 10 minutes
- 1 1/2 cups
- 1/4 cup
prepared Dijon-style mustard
- 1/2 cup honey
- 1/2 cup
- 2/3 cup
- 1 1/2 teaspoons
- 1/4 cup
- 2 cups
- 3 cups
oil for frying
- In a medium bowl, blend the
mayonnaise, Dijon-style mustard and honey. Chill in the frigerator at
least 2 hours before serving.
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Coat in flour, shaking off excess flour. Dip in egg adn beer
batter Roll shrimp in coconut, and place on a
baking sheet lined with wax paper. Refrigerate for 30 minutes. Heat oil to 350 in a deep-fryer.
- Fry shrimp in
batches: cook, turning once, for 2 to 3 minutes, or until golden
- Remove to paper towels and serve warm
As big as a a meat lover I am!! I am wild for seafood! I eat any fish, tuna, grouper, trout, swordfish, catfish, etc!! I also love shellfish! Lobster, crab, clams I am a huge seafood fan! So, the first piece of fish I ate in my life was Salmon. I have eaten many flavors and I decided, to combine them all into a rub type thing and bake it! A nice flavorful piece of fish with some herbs and a sweet mustard taste! A little fresh lemon finishes it all off! This dish taste so fresh! Fresh salmon, herbs, lemon its all fresh and it adds that yummy flavor! Plus it makes me feel better on what I’m eating. I never by frozen salmon, I don’t know how long its been in the freezer or what they did with it before the freezing process. If I buy it fresh, I know its well, fresh. Its cheaper too! Its 100% better! Previous research is the proof! Fresh is better then frozen and frozen is not as good as fresh! I was trying to make this so the rub wouldn’t over power the fish. I hate it when you bite into something and it has some strong after taste and it taste terrible. You guys are probably bored right. I don’t blame you, I’m not the best writer. Lets play a game.
- Blink twice
- Take 3 breaths
- Tell somebody about my blog
- Tell another person about my blog
- Trust me, you will sneeze
I’m not kidding, you will. I found this online and I tried it about my favorite blog besides my own, all recipes. See, Blinking makes most people want to sneeze. Breathing helps the sneeze stay back in your throat.Talking does some other stuff then you will sneeze!! Dead serious!! Try it, it works!! Now, lets get started
- 1 cup of Dijon Mustard
- 1 tablespoon of honey
- 1/2 cup parsley
- 1/2 cup basil, minced
- 2 garlic cloves, minced
- Salt and pepper
- 4 salmon fillets
- 1 tablespoon of olive oil
- Preheat oven to 350
- Mix the Dijon mustard, honey, parsley, basil, Salt, pepper, and garlic
- Drizzle salmon with olive oil and pat an even amount of the mustard mixture on each slamon fillet
- Bake in a oven-proof pan until it is flaky, about 20 minutes