Grilled Ginger Tuna Steaks & Pears

Yes, once again, you heard that correct, Tuna with Pears. It was awesome. What you need :

Ingredients:

2 - 2 " thick tuna steaks
1 Asian Pear Peeled & Sliced Thickly
1/2 cup of Trader Joes Mango-Mangosteen Juice
1 TBSP ginger paste
2 TBSP Terriaki Sauce

In a large bowl mix the juice with the ginger and terriaki sauce.
Wash & peel the pear and put the slices with the tuna steaks into the sauce. Either turn frequently to coat everything in the marinade or Shake lightly if you have a lid for the bowl. Allow to sit in the marinade for 30 minutes.

Heat your grill and put down foil to cook on. I like the Reynolds Non-Stick Foil. Especially when grilling.

When the grill is hot, add the Pears & Tuna Steaks and pour the marinade over them. Put the grill cover down and let cook for 5 minutes, then check to see if the Tuna is turning from red to white on the bottom and up the sides. At that point turn everything over and allow to cook about 5 more minutes. Depending on your grill & thickness of the Tuna Steaks this can take between 10 and 15 minutes to fully cook the tuna. Remove from the fire and plate to serve. The flavor is simple and lightly spicy sweet. And the pears are a wonderful counterpoint to the meaty flavor of the Tuna Steaks.

Enjoy...

Heavenly Brussel Sprouts

Yes I know, this seems like an oxymoron. You say, "How on earth can I say Brussel Sprouts are Heavenly?" Well, let me tell you a little secret, for years I couldn't stand them either. But I never had them fresh, always frozen. And no matter what anyone did they tasted bitter to me. But recently, I found fresh ones in the grocery and my husband said, "Why don't you ever make me brussel sprouts?" So I bought them, and thought long and hard about what to do to make them taste palatable.

I got out "The Joy of Cooking" and a few other cookbooks and looked to see what they had to say. I checked Food Network too. Then I had an idea, what if I made them into a casserole, so they were balanced with other flavors. First, I cleaned, cut the base and removed some outside leaves. Then I cut them in half and put them in boiling water that I salted with a nice smokey sea salt. I only let them cook for 5 minutes. Long enough to brighten them, but not over cook. Then I quickly drained them and rinced in cold water. I think this helps to rid them of bitterness.

In a large skillet I melted a tablespoon of goat butter. (remember, I'm allergic to cow milk) Meyenburg makes a delightful butter that is very sweet. To the melted butter I add 1 diced small sweet onion (or as I did tonight, One leek, white only) and let it saute until it starts to carmelize. I add 1 rough diced granny smith apple. When the Brussel Sprouts have been rinsed off I add those to the skillet. I stir and add a tablespoon of Balsalmic Vinegar and sea salt to taste. Cover and let simmer until the sprouts have softened up. If you want to add a bit of zing you can add dried cranberries or fresh ones in season. When using fresh I cut them in half and put them in when I add the apples.

If you want to make this a full meal in one skillet, you can add cut up sausage, I love a good beer brat. When I make this a full meal, I serve it with either rice or noodles depending on my mood. I use rice noodles, but my husband loves the wide egg noodles. I even served it over coucous one time. It's marvelous.

So there you go, it's so easy and ultra good. You will be amazed at how tasty those Brussel Sprouts really are.