There is no justice

May 30, 2009

….because I have cooked a kick-ass dinnerand I have a queasy stomach and don’t want to eat. I’ve tasted. That’s enough.

We are having grilled tuna in plum-chipotle glaze; steamed and chilled sugar snap peas in a dressing of sesame oil, olive oil and rice vinegar, with a tad of minced ginger; caprese salad with farmer’s market tomatos; and zucchini fritters.

Damn, I wish I didn’t feel queasy. But not only am I too damn old to get pregnant, I haven’t been exposed recently, so I know on two counts that ain’t it.

The tuna is with the plum-chipotle glaze from the 1217 cookbook; maybe a half-cup of plum jam, a tablespoon of chopped chipotle in adobo. Stir it, nuke it, stir it again. Grill the tuna steaks (these were about an inch thick) on one side, maybe two-three minutes; flip it, glaze the cooked side with the glaze, give it a minute or two; glaze it again. 

The peas — string the snow peas, steam them until crisp tender. Dump them in a bowl, sprinkle with sesame oil, olive oil and rice vinegar, and sprinkle with minced ginger. I would have sprinkled ’em with sesame seeds for the looks, had I had any. Stir and chill.

The caprese salads — well, it’s a caprese salad, and pretty much self-explanatory.

The fritters — one of the kids’ favorites —

  • 2 medium zucchini
  • 2 eggs
  • a shot of half-and-half
  • 2 tbsp grated sweet onion
  • 1/2 to 1 sleeve Ritz crackers
  • Vegetable oil for frying

Grate zucchini; mix with eggs and half and half and let stand for 20 minutes on countertop. Add 1/2 sleeve crushed Ritz crackers. If needed, add more. Combine and dip out by spoonfulls into hot oil. Fry over medium high heat until golden brown.

Tasted good, anyway, if I didn’t manage anything but a sample of everything.

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