Ahi (for the Sushi Intolerant)

 

      I have enjoyed Ahi many times for my own dining in sushi, but Barb doesn't care for it.  It is the 'raw' thing.  For me it has always been for sushi or Poke' Bowls.  I set out to find a recipe she could enjoy.  Tuna has several very important health benefits, including lowering LDL cholesterol, eye health, a very lean meat, but high in protein.  

1 lb fresh ahi tuna

1/4 cup melted butter

Cajun Blackening Seasoning

1 tsp paprika

1/2 tsp salt

1/2 tsp cayenne pepper

1/4 tsp ground ginger

1/4 tsp black pepper

1/4 tsp oregano

1/4 tsp fennel seeds

1/8 tsp ground clove

      Rinse the fish and pat dry with paper towels. Slice into 1-inch steaks.  In a small bowl mix together the spices and set aside.

      Place a wok pan or cast-iron skillet over high heat until it starts to smoke.  Keep kitchen area well ventilated.

      Bathe the ahi tuna in melted butter and then coat with spice mixture on both sides.  Press spice mixture to adhere.  Immediately sear on high heat each side for 10 seconds for pink in the middle, or for no more than 30 seconds per side to cook through well.  130-140F done temps.  Serve immediately.  Goes well with simple sliced cucumbers, rice, root vegetables such as rutabaga, or a salad.  You can also serve garlic or an infused mayo with sesame seeds as a dressing over the fish.  I loved it......Barb is still a 'hard sell'. 

"Remember in the vast infinity of life, all is perfect, whole, and complete.....and so are you"

Louise L. Hay 

Rodizios Brazilian Steakhouse Oklahoma City

 

      Oklahoma City has many fine steak houses and having lived there once for 13 years I have visited more than a few.  This restaurant chain has been in existence for 30 years now with 25 locations throughout 13 states.   Rodizio Grill | Brazilian Steakhouse Restaurant | Best Restaurants | Rodiziogrill.com

      I have experimented with several Brazilian beef recipes with Picanah being my favorite.  This is mostly due to the easy availability of it in Texas during our winter sojourns.  

      They offer 6 excellent beef dishes as well as other chicken, pork, lamb, and seafood selections.  They do offer many hot side dishes such as hot rice, black bean stew, creamy whipped potatoes, Brazilian cheese bread and many others.   They also offer over 17 gourmet salads and a complete dessert menu.  

      We visited during an overnight on our mid-winter trip to check on our Texas property this winter.  Reservations are not required but recommended during peak times.  This place draws rave reviews.  

      When we arrived, we were seated promptly.  The parking lot was an adventure in QR Codes and online parking pay.  The menu was explained to us very well, but it was a surprise.  There are only two choices on the menu:  Full Rodizio's or Full Salad & Hot Bar. We of course went the Full Rodizio's. This includes EVERYTHING THEY HAVE...ALL THE MEATS.  You are first given your order 'chit' which when placed 'red up' means STOP.  'green up/ means keep it coming, and laid on it's side means 'we're done'.    

      The 'Gauchos' bring the meat on a spit to your table and carve what you wish.  They will provide you with whatever doneness or temp you like.  Barb likes well done, while I am a medium rare guy.  We tried several different types of beef, pork, chicken, sausage, and turkey (as well as some interesting salad choices).  You can take as much or as little as you want, including to pass on any as well.  

      After you're finally finished they bring the dessert selections...like I had any room left! 

      This place is an adventure.  We found the service to be outstanding (our server Allie was TOPS) the meats came continually and hot till you've had your fill.  The Picanah was easily our favorite.  Probably the most outstanding selection of beef I've ever had.  WE LOVED IT ALL.  It is not cheap as our total dinner came to $112, but every bite was worth it; we deserved a night out.  

"Panela velha e' que faz comida boa"  (an old pot makes good food)

An old Brazilian proverb

  

Cajun Chicken Sloppy Joes

 

           This is a delicious, simple meal that defines creativity ala Cajun style.  Time and prep simple.  Delicious.  

1 lb ground chicken

1 Tbsp extra virgin olive oil

½ onion finely diced

1 bell pepper finely diced

2 cloves minced garlic

1 Tbsp Tony Chachere's Cajun Seasoning

Salt n pepper

¼ cup chicken broth

¼ cup heavy cream

½ cup shredded cheddar

¼ cup shredded mozzarella

2-4 burger buns 

     Brown chicken in skillet with olive oil.  Add onion, bell pepper, and garlic, simmer till softened.  Add Tony’s and salt n pepper; mix.  Add chicken broth, cream, and cheeses.  Simmer till all melted and blended.  Keep it sloppy. 

      Meanwhile, toast insides of buns, then plate.  Ladle mix sloppily on buns and serve. You can eat it whole like a burger or like a hot sandwich with fork.   Don't forget plenty of napkins.  Delicious!

"Boux Yah!!!"

Rich Hilts