Swimming in Spicy

Nadia G definitely gets a nod for this one, but we did alter the recipe a bit (to what you see below) based on our tastes and what was in the pantry.  I also doubled this recipe, because…well, as I’ve said before, I cook for an army.  Also, I served cole slaw (from 2 packages of store-shredded cabbage and a jar of Marzetti slaw dressing) as a side, but Nadia’s menu included her own citrus slaw that looked amazing.  I was just too lazy to make it.  ;)

1 tablespoon extra-virgin olive oil
1 rib celery, finely diced
1 red chile, minced
1 clove garlic, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seeds
1/4 teaspoon sea salt
Freshly cracked black pepper

2 cups canned tuna in water, drained (about 4 cans)
1/3 cup Panko
1 generous tbsp. freeze-dried parsley
1 tablespoon heavy cream
1 tsp. dried mustard
3 green onions, thinly sliced
1 egg, beaten

all-purpose flour for dredging, plus more for flouring your hands

Heat 1 tbsp olive oil in skillet.  Cook celery, chili pepper, garlic, cayenne, celery seed, salt, and pepper 3-4 minutes, until softened a bit and fragrant.  Remove from heat, and set aside to cool.

In a large bowl, combine tuna, panko, parsley, cream, mustard, onions, and egg.  Mix well, then add cooled stuff from skillet and mix.  With floured hands, form patties and dredge in flour.  (this is a messy step, not fun for the tactilely defensive sort)  Place in freezer for a few minutes to firm up.  

Cook patties in a bit of canola oil over medium heat, until golden on both sides and heated through, about 5-7 minutes. Serve with sriracha mayonnaise (see below) on buns…or not.  A bed of greens with fresh tomatoes works beautifully with a dollop of the mayo on top of the patty. Enjoy!

Sriracha mayo 
1 c. mayo
1tbsp sriracha (more or less to taste)
Mix well.

I Love You, and Your Triglycerides, Too.

I have been blessed to know some pretty fantastic human beings in my life.  Family, friends, teachers, church folk...I've had a wealth of generous, loving souls to grace my path through this life.  The southern cook in me wants to say "I love you" with food, but sometimes the food that traditionally says "I love you" isn't so loving from a health perspective.  So for some of those folks, I'm going to post a few recipes that say not just "I love you," but "I'd like you to be around for a long, long time."

Asian Boot-to-the-Head sauce

1/2 c. organic low-sodium soy sauce (yes, organic.  Don't get me started on GMO soy.)
2 tbsp extra-virgin olive oil
1 tbsp sesame oil
1 tsp raw honey
1 chili pepper (cayenne is my favorite, but use what you like, mild to oh-my-goodness-is-that-legal)
1 clove garlic, finely minced
1 small piece ginger, grated (about the size of your pinkie's first segment)

Combine in bowl and whisk briskly, or place in clean jar and shake.  Use immediately, or refrigerate. Makes a fabulous dipping sauce for steamed veggies, shrimp or chicken, over brown rice, or stay tuned for some more uses!