Peppered Tuna with Wasabi Mayonnaise

Photo by Katie Kay

This is definitely a splurge meal, given the price of good tuna steaks at the grocery store.  But I could eat this every other day and be a happy, satisfied person.  I also think this has to be fairly healthy.  I mean, where's the fat?  Tuna is good for  me, right?  Don't tell me otherwise because I don't want to hear it.
Another thing I don't want you to do is to be afraid of the pink.  As soon as you lose the pink, the tuna dries up.  You may as well open a can of tuna and mix it with mayo and relish on a cracker.  This is more tender and flavorful than a good cut of steak.  Just be generous with your pepper and easy on the cooking time.
Matt preferred this without the wasabi mayo because he thought the wasabi hid the flavor of the peppery fish.  High compliment.  Look at the picture above.  You can see the tender flakes, begging to be gently lifted to your lips.  You don't even have to cut it.  They jump on your fork.
Peppered Tuna with Wasabi Mayonnaise
2 tablespoons wasabi powder 1 1/2 tablespoons water 1/2 cup mayonnaise 1 pound fresh tuna steaks 2 1/2 tablespoons soy sauce 1 bunch watercress 1 teaspoon freshly ground black pepper 1 tablespoon vegetable oil
Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. Can be made 1 day ahead. Keep refrigerated.
Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature.
Line plate with watercress. Drain tuna; pat dry. Sprinkle generously with pepper; toss to coat. 
Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on both sides but still pink inside, about 3 minutes total.
Source:  Epicurious

Pork Chops with Garlic and Red Wine Pan Sauce

Photo by Katie Kay

This is another "moaner meal" for Matt.  I think the louder he is at the table, the more he likes it.  He doesn't even know I'm there.  He's such a lover of food.  It makes him so happy, which is why we love each other so much.  I cook--which is great--but we both eat, and we love doing it.  Love.
I tried to buy pork chops that weren't too thin but not too thick because I didn't want them drying out.  I shouldn't have worried.  There is absolutely no chance these puppies will dry out on you.  Not with a cup and a half of wine and a can of beef broth.  You could suck the juice from them like a sponge.  A really clean, wine-filled sponge.
I also bought 2 whole bulbs of garlic, thinking that was going to be way too much garlic (words I've never actually said out loud) and I was so wrong.  For 6 chops, I could have used 3 entire bulbs.  They cook and soften so much; they're milder than you might think.  BTW I got Matt to peel these for me while he watched the kids in the living room.  Never say no to kitchen help.
I also knew the pan sauce was going to be too good to leave on my plate.  I thought a loaf of bread or dinner rolls would have been good, but I opted for mashed red potatoes.  I should have made more because they were absolutely essential to this meal. The wine pan sauce is out of this world and pairs perfectly as a light gravy for the potatoes.
I can't wait to have leftovers for lunch tomorrow.
Pork Chops with Garlic and Red Wine Pan Sauce
6 pork chops 2 Tbsp olive oil 2 Tbsp Butter salt and pepper 1 1/2 cup red wine 1 10oz can beef broth 3 bay leaves 1 Tbsp balsamic vinegar 3 garlic bulbs, peeled 1 Tbsp butter
Heat oil and butter in large skillet.  Salt and pepper pork chops, then sear in skillet until nicely browned on both sides; about 2 minutes.  Don't worry about cooking them through at this point.
Remove chops and set aside.  While pan is still hot, add garlic cloves.  Stir frequently until golden on all sides.  Don't worry about softening them at this point.  After a few minutes, add red wine and bay leaves.  Prepare for excitement in the pan.  This is going to work up all the yummy bits from the bottom of your pan and into your sauce.  Stir for several minutes until reduced and thickened.
Stir in the beef broth and add pork chops to pan until they are swimming in the juices.  Once the liquid comes to a simmer, turn heat down to low.  Add balsamic vinegar.  Once chops are cooked through, add 1 Tbsp butter and stir gently until melted. Serve with mashed potatoes or bread for soaking up sauce.
Source:  The Pioneer Woman

Birthday Brownie Sundae

Photo by Katie Sechrist

Happy 5th Birthday to my sweet, lovable, kissable, soft little boy!  Soon he'll be skinny, stinky and squirmy and won't want anything to do with me.  For now, he still loves his morning hugs (I never let go first) and his zerberts.
He hates cupcakes--but he doesn't know it.  He licks the frosting off and throws away the cake part.  Still, I couldn't talk him out of cupcakes for his birthday party last Saturday.  So for his actual birthday today, I made him a Brownie Sundae.  He LOVED it!  He said it was better than cupcakes.  Son, this won't be the last time mommy knows best...

Crawfish Stuffed Avocado

Horrible photo by Katie Kay's phone because she made this at work for a friend's birthday

Paula Deen emailed this recipe to me.  We're tight like that.  Also, I might be on a mass distribution list.  Or maybe she reads my blog and wanted me to have it.  Either way, it looked fantastic and I sent it to all my co-workers to salivate over.  They were appropriately impressed, so I made it and brought it to work for my friend's birthday.  Hence the hideous camera phone picture above.

Muscato Sangria

Photo by Katie Kay

White wine sangria seemed like a perfect summertime addition to our Cinco de Mayo afternoon.  Being the huge red wine fan that I am, I have to say I prefer traditional sangria.  But this was definitely a fun, sweet, and tasty change from my usual!  The lychees were a unique addition.  In the picture above, it's the round pinkish-white fruit on the bottom left of the glass.  I found them in the International aisle of the grocery store next to the Asian foods.  They came in a can, but I read online you can get them fresh.  Definitely not in my grocery stores, though!