Chenin Blanc & Cumin Seared Tuna

unWine'd with a pour...

Vouvray Chenin Blanc, ~$16; wheat straw in color, nice acidity, very crisp with a note of honeysuckle,  great with the spiciness of the tuna...

Cumin Seared Tuna:
3 medium jalapeno chiles
1/8 cup mayonnaise
1/8 cup thinly sliced scallions, both white and green parts
1/8 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
2 tablespoons evoo
1 teaspoon kosher salt

1/2 tablespoon cumin
1/2 teaspoon freshly ground black pepper
2 tuna steaks (6 ounce size), about 1 1/2 inches thick


Jalapeno Tartar Sauce:
Under a broiler, roast the jalapenos, turning occasionally, until the skin chars all over, 6 to 8 minutes. Put the chiles in a glass bowl, cover w/ saran wrap, and let them steam.  Approx 10 mins.

While the jalapenos steam, whisk the mayonnaise, scallions, cilantro, lime juice and 1 tablespoons of the vegetable oil in a separate bowl.

Using a knife, scrape the charred skin off the jalapenos. Discard the stems, cores, and seeds and chop the jalapenos finely. Stir about half of the jalapenos into the sauce and add more jalapenos to taste -- you may not want to use them all. Chill until ready to serve.

In a bowl, combine the cumin, the kosher salt, and the black pepper. Rub the mixture onto both sides of the tuna steaks.

Heat the remaining 1 tablespoon of EVOO in a 6 or 12-inch nonstick skillet over medium-high heat. Add the tuna steaks and sear until browned on the first side, about 1 - 2 minutes. Flip and cook until browned on the second side, about 1 - 2 minutes more (the tuna will still be raw in the middle). I prefer 1 minute on each side.

Let the tuna rest for 5 - 10 minutes and with a very sharp knife, slice it crosswise into 1/4-inch-thick slices. Serve with the jalapeno sauce. 

'05 ELU St. Supery Meritage

unWine'd with a pour...

A red Meritage must be made from a blend of at least two or more of the following varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot or Carmenère, with no varietal comprising more than 90% of the blend.
The '05 ELU Meritage is a blend of 75% Cabernet Sauvignon; 19% Merlot; 3% Petit Verdot; 3% Cabernet Franc.
This wine has dark fruit on the nose, like plum and blackberry/black-cherry.  It has nice tannins but not too tannic and the mid palate has a hint of vanilla.  I noticed the vanilla after the wine had been decanted for a hour or so.  The wine has a nice lingering finish.  Personally, I like the Meritage as you get to enjoy the subtle nuances of each of the varietals and what they have to offer.  I would definitely drink this wine again.  Cheers to all...

~$50

Grilled Red Snapper

Snapper prep: light coat of evoo then a mixture of grated lemon zest, juice of one lime, pinch of cumin seed, a little fresh cilantro, shaved sea salt and cracked black pepper. Let that sit for about 30 -45 mins and it's ready for the grille.

Grille surface temp was ~350 degrees.  It took almost 20 minutes as the thickest part of the Snapper was about 2".  When it flakes in the thickest part, it's ready.  I don't like to over cook fish...

Served with fresh diced Mango and Cilantro-Lime Vinaigrette: 2 tbsp evoo, 1/2 tsp fresh lemon zest, juice of one lime, 1 tbsp fresh chopped cilantro, dash of shaved sea salt & cracked black pepper (to taste).

Birthday Baby Backs

Baby Back Pork Ribs, slow smoked, dry rub, with applewood chunks...  3 to 4 hours, low indirect heat.


The recipe for my Slow Smoked Baby Back Ribs can be found at:
http://www.justapinch.com
All of my recipes on JustAPinch are under "Smok'r"

Raphe's Tuna Dip

a summertime, pool-side, favorite at mia oasi...


2 @ 12 oz cans tuna in water (not oil)
1 @ 8 oz carton sour cream (do not use the light)
2 tsp season salt (I use Nature's Seasoning)
2 tbsp minced onion
4 tsp liquid smoke
1 tsp garlic powder
1 tsp tabasco (optional)

1.  Drain all liquid from each can of tuna, thoroughly
2.  Dump both cans of tuna in a mixing bowl, cut thoroughly w/ fork
3.  Add sour cream and cut in thoroughly w/ fork
4.  Add the seasoning salt, onion, garlic powder and mix thoroughly
5.  Last, add the liquid smoke and again,,,, mix thoroughly
6.  Cover w/ saran wrap and let it sit in the fridge for at least 8 hours.

Enjoy with a "cold" beer.  Or if you prefer wine, maybe a sparkling from Schramsberg or a white of your choosing that's crisp with nice acidity.  


Cheers to all...

Wet Aged Prime Rib & Venge Bone Ash Cabernet

Venge's '08 Bone Ash Cabernet:  
The nose is blackberry and black cherry. The wine has nice structure, tannin and maybe a hint of currant and licorice.  It's full bodied and it has a nice lingering finish.  Exactly what you expect from a great Cabernet.

'08 BR COHN Cabernet and Lamb Chops / Mother's Day

unWine'd with a pour...

‎'08 BR COHN Cabernet (North Coast, Silver Label): $20, This wine is full of dark fruit, most notably black cherry as well as black currant. It was tight and somewhat tannic upon opening but after 45 mins to a hour in the decanter, the wine opened up nicely. This wine is aged in French Oak making it more complex and the tannins in this wine made for a great pairing the full flavor of the Lamb Chops. The wine has a nice finish, maybe a slight hint of vanilla. Cheers to all on Mother's Day...

Lamb Chops:  
I used EVOO, minced garlic, kosher salt, cracked black pepper and a pinch of rosemary for the rub.  I cooked the chops for 4 minutes on each side which produced a nice med-rare.  These chops are very, very tender and the BR COHN was most excellent with them.  


Cheers to all at BR COHN.