Giada's Fancy (But Simple) Tuna Melt with Grafton Cheddar and Sweet Pickle Aioli

Guess who's over his dairy allergy? My baby boy! Since last Friday I've eaten pizza, grilled cheese, salad with goat cheese and this insanely good tuna melt.

This is Giada's recipe. The only thing I did differently was to make my mayo from scratch (don't roll your eyes - it takes five seconds with an immersion blender) as I can no longer ignore the fact that GMO soy is in everything store bought and I'm not going to eat that crap anymore whenever possible.

Anyway this is already a new favorite in the rotation at our house. I would try swapping capers for the sweet pickles if the mood strikes you or even a basil aioli. The possibilities are endless.

What really makes this though is the salad you serve over the top. It's crisp and cool and the dressing has a hint of a refreshing bite to it from the shallot (thank you Ina Garten.) Crisp thick toasted sourdough, melting hot tuna topped with oozing white cheddar and a cool refreshing salad on top…it'll make everything right with the world.

Open Faced Tuna Melts with Cheddar, Sweet Pickle Mayo and Arugula Salad
* by Giada DeLaurentiis, salad dressing by Ina Garten
* serves 2

Ingredients:
1/4 cup store bought or homemade mayo
2 tablespoons chopped sweet pickles (or store bought pickle relish - OR you could try capers or even chopped fresh herbs)
2 fresh Ahi tuna steaks
kosher salt and black pepper for seasoning
2 teaspoons herbs de provence
olive oil, for seasoning bread and searing tuna steaks
2 thick slices sharp Grafton white cheddar, or other aged cheddar
2 thick slices sourdough bread
2 cups arugula
handful of cherry tomatoes, optional
*Couple tablespoons vinaigrette (or to taste), recipe below

Directions:

Mix mayo and chopped pickles together and set aside.

Preheat oven to 400 degrees. Place bread slices on a cookie sheet and drizzle lightly with olive oil then put in the oven for 10 minutes just until toasted. 

Meanwhile, season tuna steaks with salt, pepper and herbs de provence. Add enough olive oil to a cast iron skillet or heavy bottom pan and heat over high heat. Once hot, add the tuna and sear 3 minutes. Flip to the other side and place the cheese slices over the tops and cook another 2-3 minutes for medium rare or until desired doneness.

Toss the arugula and tomatoes with a couple of tablespoons of the dressing and a small pinch of salt and pepper. 

To assemble, place a slice of toast on the center of each plate. Divide the mayo spread over the slices and spread evenly across. Then add the tuna melts and divide the arugula salad over the tops. Serve right away.

Ina Garten's Creamy Shallot Vinaigrette:

1/2 cup olive oil

1 tablespoon red wine vinegar

1/2 teaspoon dijon mustard

1/4 teaspoon honey

1 teaspoon kosher salt

freshly ground black pepper

1 tablespoon minced shallot

Honey Lemon Chicken - and we have a house!

Well hello there.

I've missed you. Actually that's a lie. I haven't missed a whole lot in the past two months. I've been obsessively trying to close on a house. In fact closing on this house was much like hopping on a ride at Disney Land that lasted 2 months longer than you thought it would. And made you puke a lot. And gave you gray hair and made you eat bars and bars of dark chocolate with copious amounts of red wine. And made you try weird carnival like foods like Texas Red Chili which made you thank God you didn't normally have an urge to try such things.

Anyway it's finally done. I'm a home owner again. And over the moon about it, though still slightly stunned.

Let's get back to the cooking.

I made a couple things during this time of extended stress worth sharing. One of them was a take on Ina Garten's Lemon Chicken. I made mine with boneless skinless chicken breasts 'cuz that's what I had y'all!' and added a bit of honey because sugar seemed to help out with the stress.

In fact at one point during all of this I was eating so much chocolate in the afternoon I began to seek a little variety - adding dried cherries to my routine and alternating them with salted roasted almonds sort of like a fat man's granola. Like I said it was stressful. I put on a couple pounds. Even almost had boobs for half a second.

ANYWAY. The chicken. Damn good. I recommend it during times of stress or not. Great entertaining dish 'cause it's pretty. And easy. And Ina Garten-y.

Good to see y'all again.

Honey Lemon Chicken
*slightly adapted from Ina Garten
*serves 4, easily adapted if you can do math (which I can't)

Ingredients:

• 1/4 cup good olive oil
• 2 garlic cloves, roughly chopped (Ina reccos 2 heaping tablespoons, chopped)
• 1/3 cup dry white wine
• 1 tablespoon grated lemon zest (2 lemons)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey (my addition)
• pinch red pepper flakes (my addition)
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves plus extra for garnish
• Kosher salt and freshly ground black pepper
• 4 boneless chicken breasts, skin on (6 to 8 ounces each) CAN USE SKINLESS BUT WATCH COOKING TIME
• 1 lemon

Directions:

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, honey, red pepper, oregano, thyme, and 1 teaspoon salt and pour into a greased 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them lightly with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes (25 MINUTES IF USING SKINLESS/CUTLETS, COVERING WITH FOIL AFTER 15 MINUTES IF STARTING TO BROWN TOO MUCH BC OF THE HONEY), depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices and additional thyme for garnish.

Serve over rice or couscous.

Ginger, Soy, and Citrus Marinated Salmon

This is Ina Garten's "Indonesian Swordfish" recipe, mildly adapted and with salmon instead of swordfish (OBVS.) I marinated for 6 hours (using a big piece of fish) and think 8 hours would be the max in order to keep it from getting too salty. If I was cooking a small portion, like for 1 person, I would limit the marinade time to 2 hours or use low sodium soy sauce.

Don't be freaked out by all the lemon zest. Weirdly lemon is the least dominant flavor, at least when using salmon. I think this marinade could be used for all kinds of protein. Fish, chicken, beef, venison, squirrel... Or something really out there. Like tofu.

Indonesian Salmon (Or Swordfish or Cook's Choice:)


Ingredients:
1/3 cup soy sauce
1/4 cup canola or peanut oil
2 teaspoons grated lemon zest (2 lemons)

• 1/4 cup freshly squeezed lemon juice
• 1/4 cup minced or finely chopped ginger root
• 2 tablespoons minced garlic (4 cloves)
• 2 tablespoons Dijon mustard
• red pepper flakes, optional
• 1/2 pound to 3/4 pound fresh salmon

Directions:

Mix up the soy sauce, oil, lemon zest, juice, ginger, garlic, mustard in a large ziploc bag. Smush around to mix well. Add the fish and turn around in the bag so it's well coated. Push the air out of the bag and seal. Refrigerate for 6-8 hours (if using a smaller piece of fish - marinate for 4 or less hours.)

Preheat the oven to 400. Remove the fish from the marinade, patting dry with paper towels. Prep a medium baking sheet with nonstick spray and lay the fish down, skin side down. Sprinkle with red pepper flakes, optional.

Put in the oven for 15-18 minutes, depending on the size of the fish. The edges should just be turning dark brown and the top should no longer have that shiny 'raw' color.

Remove and let rest 5 minutes before cutting and serving.