dinner with destiny

Do you believe in destiny?  I do.

Here is destiny as defined by  the Free Dictionary by Farlex:

destiny [ˈdɛstɪnɪ]n pl -nies

1. the future destined for a person or thing; fate; fortune; lot

2. the predetermined or inevitable course of events

3. (Philosophy) the ultimate power or agency that predetermines the course of events

I believe that there were a series of unexplainable events that prompted me to make this particular dish.  You too will be a believer once you hear my account of the events as they occurred.

First of all, friends of mine traveled all the way to Japan to get me this cute, little soy sauce server. Wasn't that nice of them and why did they pick Japan? 

Really, it was just a coincidence that their son was living there at the time.

Then, recently, I attended a cooking class that was taught by the chef from one of my favourite restaurants. This restaurant was in Vancouver for over thirty years and recently closed due to leasing issues. I was very sad to see it go. One of the last times that I was there, I had a tuna appetizer that was to die for. At the cooking class, I discovered from this chef that the secret was in the togarashi spice.

Do you think the restaurant closed just so this chef could be free to teach a cooking class that I would attend?!  Freaky, huh?

Then my mother brought me some togareshi spice.... you see where I'm going with this, right?

Then about a month ago, I came upon this blog called Regional Recipes which is hosted by Joanne of Eats Well With Others.  The participants of this blog cook their way around the globe visiting a new country every month.  And you will never guess where we are going this month.  Actually, you probably will.  Yup, you guessed it.  JAPAN.  How weird is that?  Is that not destiny?

Okay, there is one more thing.  I know you really don't need anymore convincing but it is what it is.  When I searched the internet for a recipe using tuna with togarashi spice, this is the recipe that I came up with and I only, just now as I neared the end of this post,  noticed the significance in the name.  And that's the truth.  Too funny.

Karma's Togareshi-seared ahi tuna 

2 teaspoons shichimi togarashi (available at Asian markets)

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 pound fresh ahi tuna

1 teaspoon sesame oil 

Combine the seasonings well, then coat the tuna with them. In a large, hot saute pan, add the sesame oil, then sear the tuna evenly on all sides till desired doneness.

Remove from the pan, slice and keep warm until serving time. 2 servings.

 

Orange-ponzu cream sauce 

1 tablespoon soy sauce
1 tablespoon fresh lime juice
1/2 cup orange juice
1/2 cup lemon juice
2 tablespoons cooking sherry
1/4 cup evaporated milk
1/4 pound butter, at room temperature
1 tablespoon cornstarch
Kosher salt and ground pepper

Simmer the soy, citrus juices and sherry in a saucepan until reduced by half. Lower the heat, add in the evaporated milk and simmer for 2 minutes. In a ramekin, add about 1/4 cup of water to the cornstarch to create a paste.  Whisk into sauce until slightly thickened.  Take off stove top and whisk in the soft butter, a little at a time, until dissolved. Season with salt and pepper. Makes about 2/3 cup.

Both of these recipes were adapted from this site.

I loved this dish.  The meaty consistency of the tuna is unlike any other fish that I have eaten.  Even in the photo above it looks like sliced steak, doesn't it?

Photo credits go to my daughter, Kyla Macdonald.

GWH - gentleman who hunts

It is that time of year again:  hunting season.  My husband, GWH, goes hunting every year.  It is his passion.  And every year at the end of the hunt, he starts planning for next year’s hunt.  He lives, eats, breathes hunting and plans everything to the umpteenth degree. 

GWH stands for Great White Hunter, as a few friends and I jokingly call him, but it may as well stand for Gentleman Who Hunts.  When you think of a hunter, do you conjure an image of some trigger-happy, red neck in an Elmer Fudd hat whose main goal is to put a trophy head on his wall?

Think again.  When I think of a hunter, I think of someone who is passionate about nature and the outdoors, someone who cares about the future of the animals that he hunts as well as their ecological environment.  I think about someone who is honest about where his food comes from and only takes what he needs, someone who appreciates that the lives of these animals are used to sustain ours.  I think about someone who is dedicated to carrying on these traditions and passing them on to future generations, traditions that promote companionship, camaraderie, and respect for nature.

For me, to sit down to a table knowing that the meat that we are eating is completely organic, from an animal that lived in its natural environment, is very satisfying.  Yes, I used to be one of those who were squeamish at the mere mention of wild meat.  But seriously, people, our meat does not come from a conveyor belt in the meat factory.

So, alas, my Robin Hood will leave me once again.  I have learned to keep my whining to a minimum.  (You’re going for how long?!)  I know better than to try to stifle his passions just as he knows it would be futile to try to stop me from reading, writing or cooking but I will miss him, dearly, once again.  Be safe, GWH.

Chili-Lime Moose Meatballs

Glaze
¼ cup (50 mL) soy sauce
2 tbsp (30 mL) lime juice

2 tsp (1 mL) ginger root
2 tsp (10 mL) curry paste
2 garlic cloves, pressed

¼ cup (50 mL) honey

Meatballs
1 lb (450 g) ground moose

¼ cup (50 mL) plain dried bread crumbs
1 egg
2 tsp (10 mL) grated fresh ginger root

¾ tsp (4 mL) salt

1 garlic clove, pressed

¼ tsp (1 mL) ground cayenne pepper

2 tsp (10 mL) curry paste
2 green onions, sliced
Lime wedges (optional)

Whisk together soy sauce, lime juice, ginger root, curry paste, honey and garlic in small bowl. 

Combine moose meat, bread crumbs, egg, ginger root, salt, garlic cayenne pepper and curry paste in a medium bowl; mix well. 

Using level small scoop, form moose mixture into 40 meatballs. Place meatballs in (12-in./30-cm) skillet; cook over medium-high heat 8-10 minutes or until browned, turning frequently. 

Remove skillet from heat. Pour glaze into skillet; stir meatballs to coat. Place meatballs onto serving platter and top with green onions. Serve with lime wedges, if desired.

Yield: 20 servings
U.S. Nutrients per serving (2 meatballs and about 2 tsp/10 mL sauce): Calories 70, Total Fat 3.5 g,
Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 4 g, Protein 5 g, Sodium 200 mg, Fiber 0 g

Note: Meatballs can be cooked and frozen 3 days in advance. To reheat, place frozen meatballs in skillet with ¼ cup (50 mL) water. Cover; heat 7-8 minutes or until hot. Remove from heat; stir in glaze.

Curry Paste:  I used Patak's Vindaloo Curry Paste.  A red Thai curry paste would work as well.

© 2009 The Pampered Chef Recipe

This post is also shared through Hearth and Soul Blog Hop.