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Cooking with Chef Singh
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Posted on Mar 05 2001
Green TOMATO GAZPACHO
Recipe for four portions.
Gazpacho
2 green tomatoes
2 green bell peppers, seeded, and diced
1 yellow bell pepper, seeded, and diced
2 medium cucumbers, peeled, seeded and chopped
2 cloves garlic, minced
2/3 cup olive oil
2/3 cup white vinegar
1 cup water
salt & pepper to taste
Sugar to taste
Garnish
1 focaccia bread or bread sticks
1 tablespoon olive oil
1 table spoon sour cream
To make tomato gazpacho:Place all ingredients in a blender or food processor and pulse until almost smooth, 30 to 45 seconds. Place in a nonaluminum bowl, cover with plastic wrap and chill at least 1 hour.
To serve: Heat the broiler to high. Cut the focaccia into 8 triangles and lightly brush with olive oil. Broil until toasted and crisped. Ladle gazpacho into chilled soup bowls. Top each with a sour cream, Serve with focaccia toast points.
ASIAN-FLAVORED SEARED TUNA WITH GREEN BEANS
Recipe for four portions:
1/4 cup soy sauce
1 teaspoon wasabi powder
1/4 teaspoon garlic powder
6 ounce tuna steaks (each about 3/4 inch thick)
1 pound green beans, trimmed
1 tablespoon sesame
1/4 cup (packed) golden brown sugar
1 lemon for lemon wedges
Mix soy sauce, wasabi powder and garlic powder in 8x8x2-inch glass dish. Add tuna; turn several times to coat with marinade. Let stand 15 minutes. Meanwhile, cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain well.
Heat sesame oil in heavy large skillet over medium-high heat. Remove tuna from marinade; reserve marinade. Sprinkle tuna on all sides with pepper. Add tuna to skillet and cook until just opaque in center, about 3 minutes per side. Transfer tuna to plates. Add green beans, sugar and reserved marinade to skillet. Cook until sauce is reduced enough to coat beans, stirring occasionally, about 4 minutes. Using tongs, place beans alongside tuna and serve.
For Starch: choose your liking.
Chef’s cooking trivia: Fish and soup explain half the motion of life.
