Get on BOARD With This Charcuterie: Tuna Steak Nachos

Get on BOARD With This Charcuterie: Tuna Steak Nachos

Mix and match your guests’ favorite meats, treats, and cheeses and never be bored with your charcuterie board! Start with these Tuna Nachos, perfect for tailgating at home. Click to skip to the recipe

 

There are lots of reasons to entertain family and friends these days, as long as your family and friends have maintained their social distance while trying to live their lives amid craziness!

We’re all living in our reduced social circles these days, but that still leaves us room to gather safely. And gather, we do!

One of my favorite ways to entertain is to set out individual bites onto a lovely charcuterie board.

Now, by its very definition, a charcuterie board is made up of prepared, cured meats (usually pork) and varieties of cheeses.

The very word charcuterie comes from the French words chair (flesh) and cuit (cooked).

But meat and cheese can be boring, so I veer towards combining charcuterie with an antipasti platter. Olives and pickled veggies are so yum.

But then I have a couple of crudité tray ideas and well, before you no it, I create a board full of appetizers that is unlike any other.

Just like I like it!

My recent board was created for my fellow book club pals. It was packed full of individual appys that by themselves would be perfect for a first-course nibble, but when combined could serve a crowd for a cocktail party or game day (stay-at-home) tailgate party.

The appys assembled on my board included roasted shrimp on a stick, chunks of Parmesan cheese, whole roasted garlic, salami and cream cheese “flowers”, margarita sausage on baguettes with lime mustard, gouda and sun-dried tomato “pimento” cheese with candied bacon, hummus and Parmesan stuffed tomatoes and the fan-favorite, seared tuna nachos with roasted garlic cream.

Whew! Sounds like a lot and it was…..but it was also FUN to prepare and wonderful to watch as they were devoured in no time.

Whether you prepare your own fan-favorite appys or arrange store-bought (and there are tons of them) items on your board, the secret is to be surprising. Mix and match your favorites and be creative with your choices. After all, you never want to be bored with your board!!

Seared Tuna Nachos with Roasted Garlic Cream

These nachos are a big hit. You can easily make them in advance, and they look divine on your appy board.

Ingredients

For tuna:

1 (8-ounce) tuna steak:

½ cup rice wine vinegar

4 tablespoons soy sauce

2 tablespoons granulated sugar

1 tablespoon sesame oil

2 medium cloves garlic, minced (about 1 teaspoon)

4 green onions, thinly sliced (about ¼ cup)

1 (1-inch piece) ginger, grated

1 tablespoon olive oil

For roasted garlic cream:

Cloves from 2 whole heads roasted garlic, about ¼ cup, mashed

½ cup sour cream

¼ cup heavy cream

Juice of 1 medium lemon (about 2 tablespoons)

1 teaspoon salt

½ teaspoon coarse black pepper

For nachos:

Large, sturdy tortilla chips

2 cups tender green leave, washed, dried and thinly julienned (I used frisee, baby kale and butter lettuce leaves)

Serves:   A Crowd

Time:   60-Minute Cuisine

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Place the tuna steaks into a shallow dish. Whisk together the rice wine vinegar, soy sauce, sugar, sesame oil, garlic, onion, and ginger.  Reserve 2 tablespoons of the marinade.  Pour the rest over the tuna steak.  Marinate for at least 30 minutes and up to 2 hours in the fridge.

Heat 1 tablespoon olive oil in a skillet over medium-high heat.  Remove the tuna from the marinade.  Shake off the excess.  Sear the tuna in the skillet turning once, about 2 to 3 minutes per side for very rare.  Remove the tuna to the freezer and chill for 5 to 10 minutes.

Place the roasted garlic cloves, sour cream, heavy cream, and lemon juice in the bowl of a food processor. Pulse to combine into a smooth thick cream. Season with salt and pepper. The cream should be thin enough to drizzle.  Pour into a squeeze bottle and set aside.

Place the tortilla chips on a platter. Toss the greens with the reserved marinade.  Place several shreds of lettuce over the tortilla chips.

Remove the tuna from the freezer.  Use a very sharp knife to cut very thin slices (across the grain) of seared tuna.  Place 1 to 2 slices (depending on how thin you can cut) onto each chip.  Drizzle with garlic cream. 

 

Fancy Dress Dinner in the New Normal

Fancy Dress Dinner in the New Normal

If you’ve been living in your Lulumons, this Fancy Dress Dinner Party is for you! Prepare a feast for your “bubble friends” or family this Social-distance Summer.

Click to skip to the recipes

 

When was the last time that you dressed up? 

For that matter, when was the last time that you got out of your sweats? 

We discussed this during my walking group’s morning trek the other day. The answers were startling. No one had dressed up in months!

I mean, “fancy- dressed-up”, like sparkles and heels and ties and pocket squares. 

The occasions that we dress for have all gone away.

No more business dinners, charity events, or milestone birthday parties. Weddings are postponed and black tie events are canceled. I’m not even sure that this year’s fall fashions haven’t been hanging in my closet since last spring!

I decided to change things up a bit in my bubble.

I’m planning a fancy dress party that fits with the new normal.

I’ll host a smaller group of friends, maintain a socially-distanced table in an open-air space and absolutely, expressly forbid hugging and kissing.

But there will be place cards and flowers on the table. We’ll be served on real china plates and crystal. Places will be set with linen napkins and a printed menu.

And yes…There will be FOOD.

Really, really good food.

Here’s my fancy-dressed dinner menu:

 

Spinach Salad Topped with Heirloom Tomatoes and Salt and Pepper Fruit

Beef Wellington with Red Wine Demi Glaze

Pommes de Terre Chantilly

Chocolate French Silk Pie

 

Sounds daunting, yes! Well, it’s not. Let me tell you how.

You can make the pie the day before. I’ll tell you a secret. 

I use Ina Garten’s pie crust recipe.

And Ree Drummond’s recipe for the filling. 

I topped the pie with whipped cream and dust with salted caramel sugar from Spice and Tea Exchange.

It’s not only yummy, but it’s also pretty!

 

The salad is created by tossing baby spinach leaves and thin slices of onion with a bit of vinaigrette. I top this with slices of ripe tomato with a dribble of olive oil.

What makes this salad so special is the fruit. I dice watermelon into very small cubes which I spritz with kosher salt. 

Next, I cut strawberries into the same size pieces and sprinkle with pepper. I scatter the “salt and peppered” fruit cubes on top of the tomatoes and chill the salad.

 The bite is crunchy, sweet, and surprisingly refreshing.

 

The Beef Wellington recipe is right out of my book, Fresh Traditions

Seared tenderloin filets are topped with a slice of pate and a spoonful of creamy, sherried mushrooms. Then they are wrapped in pastry and chilled until you are ready to bake. 

Twenty minutes in the oven creates an over-the-top main course, especially when served with a red wine reduction.

But my favorite dish on the menu is the potatoes.

Imagine a mashed potato souffle and you will get your mouth watering for these Chantilly potatoes. Named for a region in France that creates wonderous cream, these potatoes can be prepared in the morning and baked off in the same oven as the beef. Success!

My party is coming soon, and I hope it inspires you to get out of those pj’s and back into the worldAt least a little step towards getting back into the world!

Pommes de Terre Chantilly

Breakfast Skillet with Glazed Eggs

Ingredients

Whipped potatoes meet whipped cream in this most delicious version of mashed potatoes. It’s a fussy presentation which requires a bit of work but is really worth the effort.

4 (1 ½ to 2-inch thick) beef tournedos (center cut fillet of beef)

1 tablespoon olive oil

1 teaspoon kosher salt 

Course ground pepper

1 tablespoon butter

2 large shallots, minced (about 2 tablespoons)

8 ounces Baby portobello mushrooms, sliced (about 2 cups)

2 tablespoons cup sherry

1/3 cup cream

1 tablespoon chopped fresh tarragon

1 (1-pound) package frozen puff pastry, thawed

1 egg, beaten with 1 tablespoon water

4 to 6 ounces pate, preferably duck mousse, cut into 4 slices

Serves:   4

Time:  30-minute Cuisine

glazed lemon cake with berry sauce

Peel the potatoes and cut them into ½-inch cubes. Place the potato cubes into salted, boiling water. Cook until the potatoes are very soft, about 8 to 10 minutes. Use a colander to drain the potatoes. Place 3 tablespoons butter and milk into a large bowl. Use a potato ricer to smoosh the potatoes into the bowl. Stir the potatoes into a smooth puree.

Preheat the oven to 400°. Divide 1 tablespoon butter into four individual baking dishes. Place these onto a baking sheet. Place the dishes into the oven and let the butter melt onto the bottom of each one.

Use an electric mixer to whip the cream into soft peaks. Place about ⅓ of the whipped cream into the center of the potatoes. Gently stir the cream into the potatoes. The potatoes will be soft and light. Scrape the remaining whipped cream into the bowl. Gently fold this cream into the potatoes. You don’t need to overwork the potatoes. You want these to be light and airy. 

Spoon the potatoes into the baking dishes. Sprinkle each dish with Parmesan cheese. Bake until the potatoes are warmed through and the tops begin to turn golden brown on the edges, about 20 to 25 minutes.

Beef Wellington

Ingredients

This renowned dish is easy to make and a super way to show off in front of your guests. The good news is the beef packages can be prepared in advance and baked 30 minutes before you seat your guests. Talk about “fast food”!

4 (1 ½ to 2-inch thick) beef tournedos (center cut fillet of beef)

1 tablespoon olive oil

1 teaspoon kosher salt 

Course ground pepper

1 tablespoon butter

2 large shallots, minced (about 2 tablespoons)

8 ounces Baby portobello mushrooms, sliced (about 2 cups)

2 tablespoons cup sherry

1/3 cup cream

1 tablespoon chopped fresh tarragon

1 (1-pound) package frozen puff pastry, thawed

1 egg, beaten with 1 tablespoon water

4 to 6 ounces pate, preferably duck mousse, cut into 4 slices

Serves:   4

Time:  60-minute Cuisine (Plus chilling)

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Preheat the oven to 425°. Brush the beef with olive oil.  Season with salt and pepper.  Heat a skillet over high heat.  Place the steaks into the skillet and sear until well browned, about 3 to 4 minutes.  Turn until both sides are golden, about 3 to 4 minutes more.  Transfer to a rack and cool to room temperature.  

Heat the butter in a skillet over medium-high heat.  Cook the shallots in the pan until soft, about 3 to 4 minutes.  Add the mushrooms to the pan and cook until soft, about 5 minutes.  Add the sherry, cream, and tarragon to the pan.  Season with salt and pepper.  Cook until most of the liquid is absorbed, about 3 to 5 minutes more.  Cool this mixture to room temperature.

Roll out the puff pastry sheets to about ¼-inch thickness.  Cut into 4 rectangles.  Coat a rimmed baking sheet with vegetable oil spray.  Place a beef slice onto a pastry rectangle.  Brush the edges of the dough with a beaten egg. Place a slice of pate on top of the beef.  Top with sautéed mushrooms and the tarragon cream sauce.  Wrap the layered beef with the pastry.  Crimp the top ends together to seal the package.  (Form the bundle into a purse, trimming off the excess pastry.)  Repeat with all the filet slices.  Place each bundle onto the prepared baking sheet.  Cover and chill for at least 1 hour or overnight.

Preheat the oven to 425°. Brush each package with a beaten egg.  Bake for 10 minutes.  Reduce the temperature to 375°.  Bake until the pastry is golden, about 20 minutes more.  Allow to rest for 10 minutes before serving.  Serve with red wine sauce.

Overboard Tip

To make red wine sauce heat 1 tablespoon olive oil in a skillet over medium-high heat.  Cook 2 large minced shallots until soft.  Pour in 1 cup dry red wine.  Reduce until ½ cup remains.  Pour in 1 cup beef broth.  Reduce until 1 cup remains, about 15 minutes.  Stir in 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, and 1 tablespoon chopped fresh

4th of July Party, Safely: A Socially-Distanced BBQ Get-Together Plan

4th of July Party, Safely: A Socially-Distanced BBQ Get-Together Plan

Host a social distancing get-together this July 4th with tips to stay safe and recipes to make it delicious!

Click to skip to the recipes

With so many large-scale activities canceled for the 4th of July holiday, small gatherings with appropriate social distancing are the sign of the times.

This year, my family barbecue is trimmed down to immediate family with only a few (very close) family friends. I will miss the annual get-together of friends and neighbors. Mostly, I will miss seeing the kids that grow from children to tweens to teens to young adults each year.

But, with my “glass is always half-full” vision, I appreciate the opportunity to spend more time with loved ones and less time preparing for a big bash. After all, those glow-in-the-dark bracelets will last ‘til next year!

We are who we are, and we Americans will celebrate! Trying to plan for my slimmed-down annual party, I started by putting my caterer’s hat on.


Back in the day, when my pals and I were planning a Memorable Occasion’s (the name of my old catering company) party we would lay out the menu and then come up with some clever way to serve it. We were always short of staff, so serve-yourself food was a great solution when feeding a crowd.

This strategy works perfectly when you are planning an appropriate socially distanced backyard Fourth of July barbecue. Allowing your guests to choose their own items from individual containers is smarter in today’s climate.


Here are some pointers for a safe and social distancing get-together:

 

  1. Fresh air is best for this year’s celebration. If it’s possible sit outside. Sit on your back porch, in your back yard, even in your driveway.  If you are rained out, or don’t have enough space, open the windows to let the fresh air in. 
  2. It’s still okay to ask your guests to bring a dish. No one says you, the host, must do it all. But we’re going to ask either that the dish is brought in individual portions, or that you dish it up in the kitchen before serving. This is not the time for a buffet supper. 
  3. Serve right from the grill. For example, let guests bring their bun to you when grilling dogs and burgers! Condiment packs are key here for mustard and ketchup, but you can also be safe by providing several bowls of condiments and allowing each guest to use his or her own spoon for scooping diced onions and peppers.
  4. As much as you can, serve everything individually. Use whatever you have around the house as containers. My plan this year is to serve scoops of potato salad in metal cups, shrimp on skewers, and stuffed mushrooms on porcelain tasting spoons. A homemade milkshake served in a mason jar, dripping with chocolate and nuts, or doused in sprinkles is the best of the best when you’re talking personal desserts. Get creative with what you have, but also take a look at all the clever paper goods that are available to hold sides and desserts. 
  5. Don’t forget to get the kids involved. Kids can pass around trays of individual appys and help prepare those decorative shakes. The more people involved, in the safest way… the better!

There are lots of ways to celebrate what is a most important American holiday, but there’s only one way to make it perfect. And that is by sharing it with your friends and family who you love and who love you back! 

Happy Fourth, everyone.

And here are a couple of my favorite recipes for you to try.

Spicy Potato Salad

Ingredients

Potato salad is a picnic and cold supper staple. When spiced up with a little hot sauce, it becomes a devilish addition to most everyday meals. Feel free to make this day a day in advance to allow the spicy flavors to marry with the potatoes.

5 pounds small red creamer potatoes, cut into ¼-inch pieces

1 bunch (6 to 8) green onions, chopped (about ½ cup)

½ cup mayonnaise

¼ cup sour cream

2 tablespoons Dijon mustard

1 teaspoon paprika

4 to 6 drops hot pepper sauce

2 tablespoons chopped fresh cilantro

Salt and freshly ground pepper

Servings:   6 – 8

Time:  30 minutes, plus chilling

glazed lemon cake with berry sauce

Boil the potatoes in salted water until just tender, about 10 to 15 minutes.  Drain and place into a bowl.

Add the onions to the bowl. Stir together the mayonnaise, sour cream, mustard paprika and hot sauce.  Pour this mixture over the potatoes. Toss the potatoes with the dressing.

Season with salt and pepper and if you like with additional hot pepper sauce.

Chill the salad for 1 hour or overnight.  Sprinkle the salad with fresh cilantro.

Beer Basted Baby Back Ribs with Jack Daniels Barbecue Sauce

Ingredients

This is a foolproof way to prepare moist, tender, and never over-cooked ribs. By steaming the ribs in a slow oven, the meat cooks in advance of grilling; therefore, the time spent grilling is significantly reduced.

For ribs:

6 pounds baby back ribs

Salt and freshly ground pepper

Garlic powder

1 (12-ounce) can beer

For sauce:

1 (16-ounce) can diced tomatoes

1 cup cider vinegar

½ cup dark molasses

¼ cup canola oil

¼ cup Jack Daniels whiskey

2 tablespoons prepared mustard

1 tablespoon chili powder

1 teaspoon ground cinnamon

4 or more drops hot pepper sauce

Salt and freshly ground pepper

Servings:   4 – 6 

Time:  Several hours in the oven and about 20 minutes on the grill

Preheat oven to 300 degrees. Season the ribs with salt, pepper, and garlic powder.  Place them onto a rack in the bottom of a large roasting pan.  Pour the beer into the pan.  Cover the pan with aluminum foil.  Place the pan into the oven.  Cook until the ribs are quite tender, but not falling off the bone, about 2 to 3 hours.

For the sauce, bring the tomatoes, vinegar, molasses, canola oil, whiskey, mustard, chili powder, cinnamon, and as much hot pepper sauce as you like, to a boil in a saucepan over medium-high heat.  Reduce the heat and simmer for 20 minutes.  Season with salt and pepper.

Transfer the ribs to an outdoor grill over medium-high heat.  Cook, turning often until well browned, about 15 to 20 minutes.  Baste the ribs with sauce during the last 5 minutes of cooking. Transfer the ribs to a board and slice into individual servings.

Invite guests to bring their plates to you and serve with a drizzle of extra sauce on the side.