undercooked

Old Fashioned Hoisin Glazed Grilled Tuna Steak

Old Fashioned Hoisin Glazed Grilled Tuna Steak

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If  you wonder why I call this dish “old fashioned”, the answer is simple: “It is fully cooked but still juicy”, which is undoubtedly one of the most difficult things to master in good cooking and unfortunately a part of our craft lost to the majority of today’s cooks/ chefs.
In order to cook any food item, especially seafood and poultry, the cook/chef has to take into consideration the carry-over heat of the food item, which will depend on the thickness, cooking temperature, texture, and the time it takes the food from the time it is removed from cooking equipment in the kitchen to being served on a plate and starting to be eaten by the customer. Get this wrong and your dish is ruined! 😦
Old fashioned, because once this was an absolute necessity for any cook to master in order to be rightfully employed in a professional kitchen, while nowadays, sadly, cooks who perfectly have mastered this most important skill are the exception. (Hence, all the undercooked or overcooked meat, seafood, and even vegetables). It is so much easier to rather just “pan sear” a piece of fish than to perfectly cook it. While there certainly is a place and time for sashimi, and one has to admire the chefs who serve it perfectly, the majority of the fish quality served in most restaurants, homes, supermarkets, etc, make this way of serving fish a ridiculous way of trying to cover-up the cooks/chefs inability to cook the fish and other food perfectly.
NO raw fish has the beautiful texture and is as juicy as a perfectly cooked fish! NONE !
And don’t even get me going on half cooked pork or chicken breast 😦
But enough of this, let’s get back to the dish at hand. Instead of the more common teriyaki glaze, I glazed the tuna with hoisin sauce, which was even better, at least for my personal taste.
If you look at the pictures, you will notice that I have not removed the “blood line” from the fillet. When preparing tuna for myself, I always cook the filet with this dark flesh attached. When I was still preparing food in restaurants, I removed this part because the flavor is very strong and some folks don’t like it. (Bella does, so no questions asked at our house 🙂  (Also see note below)
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Bon Appétit !   Life is Good !
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Click here for  Steamed Rice Recipe (Fan)  on  ChefsOpinion
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P.S.
“That dark, nearly black area on the side of your tuna or swordfish steak is nothing bad or unhealthy, although you may not like it’s strong flavor. It is a muscle that is rich in myoglobin, a blood pigment. But lest that sound creepy to you, bear in mind that myoglobin is the same iron-containing pigment that makes red meat red.You can leave it in when you cook the fish: the stronger flavor of that small area will not affect the taste of the rest of the fish.”
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Old Fashioned Hoisin Glazed Grilled Tuna Steak

Old Fashioned Hoisin Glazed Grilled Tuna Steak

Old Fashioned Hoisin Glazed Grilled Tuna Steak

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Grilled Pork Chop, Caramelized Lemon, Baked Potato And Mast-O Klar

JUICY ! grilled pork chop, cooked all the way 🙂

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To  all the wannabe “Chefs” out there who insist that pork, poultry and fish has to be undercooked to be juicy – look at this piece of well-cooked pork, then please go back to school/apprenticeship and let a REAL chef teach you how to cook !!!
As Chef Susser used to say:
Cooking is easy – IF you know how to do it 🙂
(However, if you just happen to like the awful texture of undercooked pork – pls go ahead and enjoy) 😦
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Bon Appétit !   Life is Good !
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Click here for more  Pork  on  ChefsOpinion
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Grilled Pork Chop, Caramelized Lemon, Baked Potato And Mast-O Klar

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Grilled Pork Chop, Caramelized Lemon, Baked Potato And Mast-O Klar

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Salmon & Grits In Garlic/Lime Butter

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I prepare  grits quite often, usually buttery cheese grits, which are so rich, so good and so bad for you-if you eat large portions (which I tend to do) 😦 .
Lately I use mostly instant grits and I am happy with the results, as long as I add enough butter (and enough grated cheese when preparing cheese grits). For me, the extra cooking time to use non-instant just does not justify the small difference in texture and taste. But today I made plain grits without cheese, just seasoned with kosher salt and cayenne pepper and a sinful amount of unsalted butter. I also made the grits a bit more dry than usual, since there was added fat and moisture from the garlic/lime butter which I spooned over the sauteed salmon and grits at plating time. The salad dressed in yogurt gave a pleasant tang and additional texture to the dish.
While sauteing the salmon I was looking forward to the crispy skin, but Bella loves the skin even more than I do so I let her have it (along with half the salmon) 🙂
All around, a very delicious lunch, easy to prepare and full of flavor and different textures.
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Bon Appetit !   Live is Good !
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All about Grits
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More Grits on ChefsOpinion
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Watch my friend  Mark Dowling  prepare “Instant Cheese Grits”
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P.S.
Notice in the pictures of the broken up salmon below how very juicy the fish is, even when cooked well done. Well done fish is never dry when properly cooked to the right temperature. Unfortunately, this is not taught anymore to our young “Chefs”, most of whom think that all fish has to be served raw in order to not be dry (Don’t even get me started on parasites…..)
But if you insist on eating raw and/or under-cooked fish, you might want to read this : About fish diseases and parasites

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Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter

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Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter

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Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter

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