Tuna Steak?


I have never had Tuna Steak before and I am defrosting one right now.

my dad said olive oil to protect the meat from being burnt then some garlic and onion powder.


any of you got any recipies

tuna steak? how nasty.

I do not like fish but i hear it is good.

that and in a 4 ounce piece it has 22 grams of protein

thats unbeatable!

1/3 Jagermeister
1/3 Goldschlager
1/3 151 proof rum


Just mix the 3 together. There is no wrong way to it.

Thats all you need

not booze

tuna steak

How are you cooking it? Your dad gave good advice.

have your dad chew it, and spit it in your mouth like the old days Ben

:lol2:

I'm thinking tuna and some sort of heat source will be needed

construct a bowl out of foil and put the albacore in there along with 1/4 cup of butter, fresh squeezed lemon, lemon pepper, fresh crushed garlic, rosemary, and a lil splash of tapatio or tabassco sauce.
put that ****er on the bbq set at low heat. now make a lil "lid" out of foil and put that on top of the bowl, allowing the marinade to create a steaming effect. slice through the fish occassionally to check how well it's getting cooked and flip when needed. if it starts getting too dry then pour beer on it.

i bet knowing how to cook is awesome

Originally posted by Purity
if it starts getting too dry then pour beer on it.

I knew that was comming :lol3:

After you put it on the GRILL, dont touch it for at least 3 minutes or so, or it will fall apart. Just flip it once. Tuna is flakey and falls apart easily.

If you arent a great cook, you may want to try putting it in the broiler instead.

how do i get my eggs to stop sticking to the pan

my mom won't let me cook them anymore because i always leave a layer of yellow and brown **** stuck to it in the bottom and on the sides.

I smell tuna

wanna add another lil kick to it?

once it's cooked then dump it over some pasta along with some richotta sauce and parmessian cheese :)

its my cologne

you could spray pam or another nonstick brand in first, add a little milk to the eggs ( it also makes them fluffy), and make sure you stir constantly, or they will stick regardless.

i didn't know about stirring it constantly

they usually just sit there until i scrape them in another direction

Tony, you got a recipe for Cajun style fish? I got a hacked together one btu I could use a solid better tested one.

i love my avatar. kazushi sakuraba just rules.

time to go get my ****ing hair cut

Originally posted by Purity
wanna add another lil kick to it?

once it's cooked then dump it over some pasta along with some richotta sauce and parmessian cheese :)

You ****ed up.


Twice.

Cesaro, use pam or butter/margarine

when the pan is heating throw that on there and let it melt swish it around so that the pan is covered then put your eggs in


I was using a george foreman grill. (its the best invention ever) I do not think i used enough olive oil but ti turned out well and i enjoyed it.

4 ounces tuna steak = 22 grams protein 0 carbs
Broccoli about 1/2 cup = 4 grams carbs

tune + broccoli = lunch

I need a foreman grill for sure.

foreman grill RULES!

I like mine raw. Sashimi baby.

Originally posted by Aaron Bizarre
Tony, you got a recipe for Cajun style fish? I got a hacked together one btu I could use a solid better tested one.

i have cajun spicing but i doubt it's really authentic. it just says "Cajun Spice" on the bottle. so i would probably just dump a lot of that on there and use a lil less garlic. also would be best to add some red peppers for an extra punch.

Originally posted by Green Iguana Queen
You ****ed up.


Twice.

how you figure ****o?

Originally posted by Purity
richotta sauce and parmessian cheese :)


No and No.

thanks for the cajun dude. although I have never seen a cajun spice mix while in the supermarket.

Originally posted by VulgarTheClown
Tuna Steak?


I have never had Tuna Steak before and I am defrosting one right now.

my dad said olive oil to protect the meat from being burnt then some garlic and onion powder.


any of you got any recipies

Olive oil, grind garlic and parsley...That's all, simple and good taste...

give me a Spanish recipe Spainiard. anyone just something from Spain.

How about paella? Is that Spanish?

Originally posted by Green Iguana Queen
How about paella? Is that Spanish?

Not good...overrated dish....too much fish.....I think spaniards mix meat with it...I'm not sure though...I don't like what I've seen of it.

I had it once. This one had alot of mussels, and shrimp, not so much fish.

Originally posted by Green Iguana Queen
I had it once. This one had alot of mussels, and shrimp, not so much fish.

Sorry, my brain categorizes those as fish......still not my favorite dish though.

how bout a portugese one? I had some portuguese food along time ago.

God bless whoever likes Tuna.

Originally posted by Aaron Bizarre
give me a Spanish recipe Spainiard. anyone just something from Spain.
Paella...
http://www.expatica.com/www/upload_pix/paella.gif

Fabada...
http://wwwusers.imaginet.fr/~hmartin/nourriture/fabada.gif

Potatoes omelette...
http://www.um.es/comedor/tortilla.jpg

The portuguese one is the only one I know.....I'm biased in this matter cause I don't like fish much....Look for portuguese BBQ chicken places....good chicken mmmmm.....they should be some up there in Mass....I heard alot of portuguese people live up there.

I do not like fish either

My favorite soup....

Caldo Verde
(Portuguese Kale Soup)
by Chef John Villa
Pico, NYC
Recipe adapted by Irene Sax
Serves 6 to 8

Considered by many to be Portugal's national dish, caldo verde is found everywhere—in the dining rooms of Lisbon's most luxurious hotels to the humblest of country homes. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive character.


convert Ingredients
1/4 cup olive oil
1 large Spanish onion, diced
2 cloves garlic, thinly sliced
10 ounces chouriço, diced
6 medium potatoes, peeled and diced
8 cups cold water
1 pound kale or collard greens, cut into very fine julienne
Salt and pepper to taste


Method
1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.

2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.

For those interested....

Portuguese Paelha
by Mark Motta
Serves 6 to 8



Paella, a bountiful dish of rice, poultry, seafood and sausage, isn't only a Spanish specialty. Portugal's has its own version, called—appropriately enough—paelha. Mark Motta, a businessman from Arizona, was recently featured on TV Food Network's series, "Calling All Cooks," preparing this, his godmother's recipe. Warning: Mark takes no short cuts; he makes his own savory chicken and shrimp stock to lend even more flavor. But the extra work is worth it.


convert Ingredients
Chicken/Shrimp Stock
1 medium onion, cut into large pieces
carcass from 1 4-pound chicken (reserve pieces for paelha recipe, below)

shells from 1/2 pound medium shrimp (reserve shrimp for paelha recipe, below)
Salt and pepper

Paelha
Reserved chicken pieces
Salt and pepper
1/4 cup olive oil
2 cloves garlic, chopped
1 medium onion, chopped
2 cups long-grain rice
1/2 pound cod fish fillets
Reserved shrimp
1 pound clams
1 pound mussels
1 pound linguiça or chouriço, sliced into 2-inch pieces
1 red bell pepper sliced
2 cups shrimp/chicken stock
1/2 cup white wine
1/2 teaspoon saffron
1 cup frozen peas
Piri-piri sauce or hot-pepper sauce


The Food of Portugal
by Jean Anderson Method
1. In a large saucepan combine the onion, chicken carcass, shrimp shells and enough water to cover (at least 3 cups), and simmer gently for approximately 1 hour. Skim any foam that may rise to the surface. Season to taste with salt and pepper. Strain the mixture through a fine sieve (or a colander lined with several layers of cheesecloth). Set aside 2 cups for the paelha.
2. Rinse the reserved chicken pieces under cold running water and pat dry. Season with salt and pepper. Heat the olive oil in a large skillet, add the chicken pieces and and sauté until golden, about 8 minutes. Remove and set aside.

3. To the skillet add the garlic, onion and rice, and sauté for several minutes. Add back the chicken pieces on top of rice, tuck in the cod, shrimp, clams, mussels and linguiça. Add the bell peppers, chicken/shrimp stock, wine and saffron. Cover and simmer 20 minutes. Sprinkle peas on top, cover again and continue to cook 10 additional minutes. Serve with hot pepper sauce.

http://www.mulberryjunction.com/emerilphoto.jpg

BAM!!

Paelha
Reserved chicken pieces
Salt and pepper
1/4 cup olive oil
2 cloves garlic, chopped
1 medium onion, chopped
2 cups long-grain rice
1/2 pound cod fish fillets
Reserved shrimp
1 pound clams
1 pound mussels
1 pound linguiça or chouriço, sliced into 2-inch pieces
1 red bell pepper sliced
2 cups shrimp/chicken stock
1/2 cup white wine
1/2 teaspoon saffron
1 cup frozen peas
Piri-piri sauce or hot-pepper sauce

this sounds so ****ing good.

Originally posted by Green Iguana Queen
No and No.

woman i'll kick you!

Originally posted by Purity
woman i'll kick you!

you can do that and get away with it!!!!?!

hell yea! :)

Originally posted by Purity
woman i'll kick you!

I'll let you.

Adam, get him a stool!!!

Originally posted by Green Iguana Queen
I'll let you.

Adam, get him a stool!!!

and a very big boot. that way i can cover at least the lower leftside half fraction of the mammoth ass. hopefully the impact can send those famous waves a' rollin up the rest of the planet :)

:cuss:

you're so cute when you get potty mouth with me :)

Originally posted by Purity
and a very big boot. that way i can cover at least the lower leftside half fraction of the mammoth ass. hopefully the impact can send those famous waves a' rollin up the rest of the planet :)


HAHAHAHAHAHAHAHAHAHAHAHLHKGLONKGVJgvkgjvblh.lnlnkb nlib

You're a dead man for laughing at that.

Originally posted by Green Iguana Queen
You're a dead man for laughing at that.


nothing but love. it was a good burn you have to admit.

i shouldn't use words like BIG or MAMMOTH.

let's keep it p/c with "well proportioned" "generously dispersed" or, my personal favorite...."not toooooo excessive"

ice cube take the motha****in stand

so how bout a recipee for chicken breast to be cooked on the george foreman

Marinate it in Italian dressing. Thats all you need. And dont poke holes in it when you're cooking, it will make it dry.

I just put lemon pepper seasoning on it, and fry it on a pan-Vulgar

how the **** do you people know how to cook

where do you learn this **** at?

my dad is a chef/baker owned a butcher shop, and a catering company

I taught myself.

it's not hard to cook man.

oh.

for 10 dollars and for 10 whoppers from burger king i'll tell ya the explicitlanguage who gotcha
gave him what he wanted plus the extra large fry
he said blue eyes, blonde hair, a white guy

I LIKE FOOD WHEN ITS NICE

Originally posted by Green Iguana Queen
I taught myself.

me too. after awhile you just learn the basics and then you can start free-stylin

Originally posted by Purity
me too. after awhile you just learn the basics and then you can start free-stylin

so who beat boxes when you cook?

my mom won't buy food so i can't experiment

crockpot

That's all I know how to use

Grilling Fish is the easiest. Little salt, real garlic, not that powder ****, black pepper and olive oil. rub the salt, pepper and pureed garlic on to both surfaces of the steak, grab olive oil and pour it in a small ceramic bowl and put some cilantro in it. let it sit a bit and then lightly brush it on the steak

steak or fish Kato? can you use it for both? any venezuelan recipes? I got a portugese and a spanish one.

Fish steak.

dont ever correct me.

actually you can use that same tech on both red and white meats. I will find you something good Aaron.

something spicy.

Give him a good recipe for red meat that he anmake when he's here.

microwave and scrambled eggs

so I can make it for Allison and watch her eat. dont worry abou tcertain ingredients, Ill add my own "special sauce" when she aint there.

Cesaro, take a shower and leave already. I bet you're cowering in the corner sobbing, arent you.

i'm not in the corner