your Tuna dish

WOW! That looks and sounds like a really delicious meal. Thank you for that one, Mary.  I love the blend of the colors in the picture. I have done chicken, beef, and pork with terriyaki, but have not tried it with seafood. I enjoy the flavor of the terriyaki so I will have to give this one a shot.

Have you tried any variations on the meat? Like = other seafood or even some other meat all together?
What about different veggies?

I have learned that so many dishes that you might find you like at restaurants can be duplicated and altered to individual tastes and moods so easily. You can prepare the same meal and just change one or two things to give it a whole new flavor. Food is really versatile.

I have to apologize for not posting anything for a while. I have been a bit overtaken with my daughter's pregnancy, having the baby, and then me going to visit. I am back home now and other than my normal routine, doing more with church, and possibly helping my mother in law I will only be searching for a job and should (hopefully) be more available to post more dishes and comments here.

until then....
Happy cooking and good eating!
Teresa <aka> Momma T

Teriyaki Glazed Tuna Steak

Pictured at right is my Teriyaki Glazed Tuna Steak, over Sauteed Fresh Spinach Leaves and Saffroned Rice.

5 oz. sashimi grade tuna steak per person
8oz. fresh spinach leaves per person
1 cup of cooked saffroned short grain rice
Teryaki Sauce
Extra Virgin Olive Oil
Coarse Himalayan Pink Salt (or Grey Sea Salt)
Coarse Cracked Black Pepper

This dish is SO simple to make that I only will give you the ingredients--I think you can all glean an idea of preparation, but there are some key techniques to having it turn out perfectly.
First is, fresh tuna and a HOT pan, and not too much oil. Put the Olive Oil in first, then sear the Tuna, then add the Teriyaki to the pan to finish the sear.
Next is, please don't overcook the tuna--rare is the word, here. Overcooking it is sacreligious (sp?).
Make sure you put enough spinach in the saute pan to actually give your diners a serving--it cooks down a LOT.
Don't go light on the saffron in the rice.  It takes a pretty good pinch to make it such a warm yellow, and for those of you that are not familiar with it, put the Saffron in the rice water as soon as you put it on the stove and it will steep as the water comes to a boil.  It gives the rice a subtle, unique flavor that plays on the tastes/textures of the spinach and Tuna.
Give this a try, using your own instincts, and let me know how it turns out. 

Not the Gub'mint's Mac-N-Cheese

I consider myself a foodie, and I like to think I have a relatively sophisticated palate.  Why is it, then, that my favorite dish in the whole world is Macaroni and Cheese?
Growing up, I never knew we were poor.  The reason that I never knew we were poor is that my mother made macaroni and cheese for us about once a week.  To me, it was the most decadent stuff on the planet, and I knew that we had to be rich to be able to afford such a rich, scrumptious dish. HAH!  It wasn't until I was sitting around with the family, telling stories of our youth  (in my thirties, no less), that I piped up and said how much I loved it, and my brother and sisters agreed and that we were so lucky to be able to have macaroni and cheese so much growing up....well, my mom started chuckling in the way only a mom who has a long-kept secret over her children can chuckle......and when we questioned her, she 'fessed up.
Seems that the US Government had a program for (poor) military families in which they GAVE AWAY cheese and milk.  She told us we were so poor that we had to depend on these offerings because the monthly salary that my dad made didn't last until the end of the pay period, so we couldn't afford meat from time to time. LOL
I never knew......
Anyway, the news didn't dampen my affinity for the Mac-n-Cheese.  No, not boxed mac-n-cheese that you buy in the store.  We couldn't afford that (thankfully).  My mom made it from scratch, and that is what I do.  However, I will say that I have strayed from the original recipe and this is not my mother's Mac-N-Cheese.
Take heart in the knowledge that you will not feel deprived with this version.  Sigh, the Gub'mint's subsidy cheese is not represented here. 

Ingredients:

2 tablespoons Butter
1 healthy tablespoon all-purpose flour
1 cup milk
1/2 cup heavy cream
4 ounces Gruyere Cheese, cubed
4 ounces mild Cheddar, cubed
4 ounces Muenster Cheese, cubed
4 ounces Gouda Cheese, cubed
3/4 lb. elbow macaroni (I like Muellers)
2 qts. water
1 generous tablespoon kosher salt
1/2 teaspoon fresh ground nutmeg
3/4 cup Panko Breadcrumbs
1 tablespoon Butter

Bring water to a boil in a 4 Quart saucepan.  Add salt and macaroni and cook according to directions on the box.  When finished cooking, drain immediately in a strainer or collander.  I cook it al dente and don't rinse my pasta.
In a separate 3 or 4 Quart saucepan, melt 2 tablespoons butter, add the flour to the melted butter, stir until velvety and cook on low heat until the mixture becomes blonde.  Add milk and cream, and cook on medium heat, stirring almost constantly, until the sauce thickens. Add the cheeses, a bit at a time and let it melt, stirring constantly to prevent scorching.  When the cheese is melted, add the nutmeg, stir to incorporate, and then add the macaroni.  Stir to coat and combine all ingredients fully.
Transfer mixture to a baking dish or baking tin, about 9"x12" inches.
Melt 1 tablespoon of butter in a small dish.  Add panko breadcrumbs and toss to coat evenly.  Sprinkle over the top of the macaroni and cheese mixture.  Bake in a preheated 400*F oven until the breadcrumbs are golden brown and the cheese is lightly bubbling on the sides of the dish--about 15-20 minutes.  You can use this as a side dish for almost any protein or as a stand-alone casserole, like I do.