Crusty Stuffed Crust Pan Pizza with Ricotta, Gouda, & Manchego Cheese

As per request of my darling boyfriend Tom, I decided to try my hand at making homemade pizza- dough and all! The results were absolutely divine.

I adapted a basic recipe for the dough that produces focaccia-esque results, that is very simple and requires minimal kneading. I chose to pair this dough with a neat trick I had seen on The Food Network: using string cheese to make stuffed crust!

The speciality
cheese section in the grocery store is definitely one of my weaknesses and with all the local farms producing fresh, limited and seasonal cheeses, I've gone a bit wild. I used a Noorda Cow's Milk Gouda, which has a very sharp, nutty flavor and is neatly paired with the mellow taste of the Ricotta. With kudos to my Mother for sharing the first bite, I recently discovered my new favorite cheese: Manchego. This delectable bite of heaven is Spain's Most Famous Cheese and while on the pricier end, the intensely creamy after taste is well worth the extra change. Plus, if you shell out to make this pizza you can also put the Manchego to good use making my Sliced Tomato Summer Salad- that is assuming you haven't already devoured it all!

Crusty Stuffed Crust Pan Pizzas

To Make the Dough:

• 3 1/2 Cups White Unbleached Flour
• 1 1/3 Cups Warm Water
• 1 Packet of Yeast
• 1 Tbsp Sugar
• 1/4 tsp salt
• 2 Tbsp Extra-Virgin Olive Oil 

*In a large bowl mix the flour and the salt. Using your hands, hollow out the center of the flour, forming a well, with the mixture as walls. Pour the warm water into the middle, add the yeast and allow to foam. After a few moments mix all ingredients in the bowl together, adding the sugar, and kneading the dough into a ball until it is sticky and well mixed. Coat the outside of the ball with the Olive Oil and cover with a moist cloth. Let sit for 1 to 1.5 hours to let rise. The dough should double in size during this time. Preheat your oven to 500 degrees about 30 minutes before the dough is set to finish rising. 

Making the Sauce:

• 1 can Diced Tomatoes, 14.5 oz
• 1 tsp Oregano
• 1/2 tsp Marjoram
• 1/2 tsp Thyme
• 1 tsp Basil (Or save time using an Italian Seasoning that combines all 4 of these spices but does not have added salt!)
• 1/4 tsp Pepper
• 1 Tbsp Garlic Powder
• 2 Cloves Garlic, Pressed
• 1/2 Tbsp. Unsalted Butter
• 1 tsp. Corn Starch, to thicken
• Salt, to taste
• Crushed Red Pepper

*When the dough has about 10 minutes of rising time left begin the sauce. Add the tomatoes to a medium sized saucepan and bring to a boil, mashing the tomatoes with a fork and stirring frequently. Add all spices and the garlic. After 2 minutes reduce heat to medium and cook an additional 1-2 minutes. Add the butter and the corn starch stirring rapidly. Reduce to a simmer. 

*Once the dough has doubled remove it from the bowl, gently roll it out with your hands into a thick log and separate in to two appx. 9inch parts. Roll into balls. 

Depending on how many people you are feeding you can chose to freeze one of these balls of dough or use it to make two pizzas. Tom and I enjoy different toppings so I made two personal pan pizzas and then we swapped slices. I also made his with Stuffed Crust and mine without. It is always nice to have leftovers for lunch the next day! 

Making the Pizza

• 2- 9x5" Pie Dishes, sprayed with Canola Oil
• Dried Basil, Oregano, Thyme, Marjoram (Italian Seasoning!)
• Extra Virgin Olive Oil
• Garlic Powder
• Seasoned Salt
• 3 sticks of String Cheese, halved vertically
• I used Trader Joe's Fresh Mozzarella String Cheese, it is very mild and unsalted.

*Stretch the ball of dough, pulling on all edges in a circular motion. Press it into the sprayed pie dish, pinching up the edges. If you are going to make the Stuffed Crust, press the dough up higher on the edges, place the halved piece of string cheese along the edge of the pie dish and curl the dough down around it, pinching it closed with the dough at the base of the dish. Repeat this with all six halves, making your way around the pie dish. 

*Sprinkle the spices, the garlic powder, and the seasoned salt across the bottom of the dish. Rub the dough, the base and the edges with a small amount of olive oil, spreading the spices across the entire surface. 

*Spoon the sauce into the center and spread out to the edges of the pizza, also in a circular motion. Repeat for each pie dish if you are going to make both pizzas. 

Now for the toppings!!

For Tom's Pepperoni, Black Olives, & Bell Peppers Pizza

• 1/4 cup Cow's Milk Gouda
• 1/2 cup Manchego (Plus extra to grate over the top)
• 2 Tbsp. Ricotta
• 1/4 cup Black Olives, diced
• 1/2 of a large Green Bell Pepper, diced
• 10 Pepperoni Slices

*Grate the Gouda and then the Manchego freshly on top of the sauce. Spoon the Ricotta on to the pizza and crumble with you finger. Pinwheel the Pepperoni's into the center starting at the inner crust. Sprinkle with the Black Olives and Bell Peppers and finish with an additional grating of Manchego. 

For My Fresh Basil, Mushroom & Artichoke Heart Pizza

• 1/4 cup Cow's Milk Gouda
• 1/4 cup Manchego 
• 2 Tbsp. Freshly Grated Parmesan
• 2 Tbsp. Ricotta
• 2 large Cremini Mushrooms, thinly sliced
• 3 pieces of Fresh Basil
• 4-5 Artichoke hearts, halved

*Add the cheese in the same manner as above. Tear the basil into small pieces and sprinkle across the pizza. Lay the mushroom slices and the artichoke hearts generously on top. Top with the freshly grated parmesan. 

*Place both pizzas into your preheated oven and bake at 500 degrees for 15 minutes, or until the crust turns a rich golden brown. Serve with crushed red peppers, parmesan, and a nice cold drink. 

Of course you can always just use the dough and sauce recipe and then top your master creation with whatever tasty temptations please your palate best!

Enjoy :] 

<3 Marea

Pan-Seared Chicken & Sautéed Portabellas over a Parmesan Risotto

Most of the time I go to the grocery store with a list of ingredients and specific meals in mind, but I tend to be sidetracked by spontaneous menu additions that trigger my taste buds as I shop. This next recipe evolved out of just such a trip.

I find a great way to eat well while still saving money is to buy certain ingredients in bulk and then reinvent them by switching up the side and the protein. I had purchased a giant bag of mini bell peppers from Costco the week prior and I was determined to make use of every last one of them before their time was up; the majority of these colorful little peppers went into making salsa and tacos, and Philly Cheesesteaks (get excited, these recipes are coming up next!) but a few of them still remained. It was these mini morsels, the extra chicken filets in my freezer, and a pair of giant portabellas I nabbed while perusing the produce section of my neighborhood Lucky's, that inspired this next dish.

Grilled Chicken and Sautéed Portabellas

• 2  boneless skinless chicken breasts (Adjust to fit your serving size needs)
• rubbed down with garlic powder, sea salt, cracked pepper, oregano (ground and dried), and Herbes de Provence.  (You can substitute my favorite secret spice, Johnny’s Seasoning Salt, for the sea salt if you'd like!) 
• One large Portabella Mushroom, julienned (aka cut into long, thin strips)
• 2 sweet Mini Bell Peppers, one yellow, one red
• 1-2 Tbsp. Unsalted Butter
• 1/2 of one medium Sweet Onion, diced
• 2 cloves Garlic, minced

*Sauté the butter on medium-low with the chopped sweet onion and the garlic. Add the seasoned chicken breasts and increase the heat to high, searing approximately 6-8 minutes on each side, paying close attention to the scents so that it does not burn. Reduce heat to low and cover chicken with a lid allowing it to steam in its own juices and cook through. Check it to ensure it does not become dried out. As soon as the chicken is no longer pink in the thickest part, turn off the heat. If you pay close attention it should be tender, moist, and delicious!

*Move the chicken from the pan and cover to keep warm. In the same pan, sauté the sliced portabella strips in the juices from the chicken for approximately 2 minutes. Add the diced peppers and cook on high for an additional 1-2 minutes, until soft.

I decided to pair the chicken with a parmesan risotto, a side I have replicated many times and typically serve with my Pan-Seared Scallops (another recipe I will soon share!). Risotto can be such a versatile rice dish and with a fabulous creamy texture it mixes well with the sharpness of the parmesan cheese. I also like to mix in fresh arugula leaves (have you noticed yet that this is my favorite type of greens? And I grow it fresh in my garden too!) for an extra bite and splash of color. 

Parmesan Risotto

• 1 lb box of Risotto or Arborio Rice
• 5 ½ cups of chicken stock
• ½ of a medium sweet onion, diced
• 2 cloves Garlic, minced
• 1 Tbsp Extra-Virgin Olive Oil
• 1 cup fresh arugula leaves
• 1-1 ½ cups parmesan, freshly grated or shaved.
• Salt and Pepper

*Sauté the onions in the olive oil until soft, add the garlic and sauté 1 additional minute. In a separate saucepan, heat the stock until barely boiling then reduce to a simmer. Add the risotto to the onions and the olive oil, and cook on medium-high until lightly browned, stirring frequently. Reduce heat to medium-low and stir in the stock, 2 cups at a time, allowing it to be fully absorbed before adding the next round. Once all the stock is fully absorbed and the rice is tender reduce the heat to low and stir in the arugula, tearing the leaves as you add them. Grate in the Parmesan and stir. Salt and pepper to taste. 

*This makes quite a large quantity of risotto, so plan to have plenty of leftovers or to feed several hungry mouths! 

To Serve: Spoon the risotto onto a plate, add the chicken and top with the portabellas and peppers. Drizzle the remaining sauce from the pan on top of the chicken. I like to garnish the risotto with a sprinkle of chopped scallions or extra parmesan cheese. 

I also like to tie in the arugula from the risotto with a light arugula salad topped with fresh cherry tomatoes, avocado slices, and crumbled feta.

Enjoy :]

<3 Marea

Sliced Tomato Summer Salad

I've decided that every Sunday I will dedicate the day to creating a dish using fresh, seasonal and local North Bay ingredients. I am absolutely in love with the Open Air Market's here, such as Andy's Produce Market, which provides a deliciously diverse selection of fresh homegrown goodness. I have become rather spoiled being surrounded by such fantastic local farms with premium produce, meats, and cheeses. I must indulge in their diligence!

Here's a simple summer dish that is full of fun colors and plenty of flavor. A fun twist on a classic Caprese, this dish requires minimal effort and can be made as an appetizer, side, or as a light lunch. The acidic quality of the red wine vinegar plays nicely with the sweet meat of the tomatoes, the sharp bite of the red onion, and the mild creamy texture of the mozzarella. The simplicity of this salad makes it a perfect pick for a hot summer day, and with a bit of presentation it can become a vibrant centerpiece to any entertainer's table.

Sliced Tomato Summer Salad

• 3 Large, Ripe, Hot House Tomatoes, Sliced
• 1 Medium Red Onion, Sliced into rounds
• 1 1/2 cups of Arugula or Mixed Greens
• 2 Ripe Avocados (Perfectly ripe avocados will be just slightly soft to the touch, but still firm. They will be dark in color, with little to no green left on the skin.), Sliced
• 1/2 cup Mozzarella Cheese, diced
• 1/2 cup Manchego Cheese, diced
• 1 tsp ground oregano
• 1 tsp dried, ground basil
• 1/2 tsp cracked black pepper
• 1/2 tsp sea salt

*After you are done slicing and dicing the tomatoes, onion, avocados, and cheese, congratulations you are 80% done! Now the effort comes in simply plating the salad. Lay the greens across the plate as the bed for the rest of the produce. Beginning at the edges, pinwheel the tomatoes and onions into the center, alternating between the two. Reserve one slice of tomato, which you will dice for garnishing. Now lay the avocados on top, fanning them out from the middle. Fill this center space with the diced cheese and finish with the diced tomato garnish. 

Red Wine Vinaigrette

• 1/2 cup Red Wine Vinegar
• 1/4 cup Extra-Virgin Olive Oil 
• 1 Clove Garlic, pressed
• 1 tsp Dry Mustard
• 2 Tbsp. Brown Sugar
• 1 tsp Garlic Powder
• 1/2 tsp Sea Salt
• 1/2 tsp Cayenne Pepper
• 1 tsp Black Pepper

*Combine all and shake or whisk until well blended.  

*Drizzle the salad with the dressing, sprinkle the oregano, basil, sea salt, and pepper across the plate, and there you have it! 

I serve this salad with a side of hearty sliced bread, such as a Seeded Sourdough, or a soft Crusty French Bread.

Enjoy :]

<3 Marea

Lemon Blueberry Pound Cake with a Fresh Strawberry Glaze

When Strawberry season rolled around my mother showed up at my doorstep with a box full of red juicy sweetness.

"Do something with these. Your dad went a bit overboard at the strawberry stand on the corner," my mother said, pressing the giant box into my open arms.

"Okay, but I am coming to raid your fridge," I replied.

One refrigerator scavenger hunt later, I set off back to my kitchen with an armful of ingredients and a mind set on making something sweet. Instantly Strawberry Shortcake sprung to mind, but with half a carton of blueberries, and 2 Meyer lemons, I had something more exciting on the brain.

What developed was a fun twist on the classic dessert.

Lemon Blueberry Pound Cake

• 3 large eggs
• 3 Tbsp Milk
• 1 1/2 tsp Pure Vanilla Extract
• 1 1/2 cups sifted Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 cup Granulated White Sugar
• 13 Tbsp Butter
• 1 cup fresh Blueberries
• Lemon zest from 2 Meyer Lemons
• 1- 9x5 inch loaf pan, lightly rubbed with butter or vegetable cooking spray. 

*Preheat your oven to 350 degrees. In a medium bowl combine all of the "wet" ingredients using an electric mixer. In a separate bowl combine all of the "dry" ingredients. Slowly blend the two bowls into one, mixing on medium speed. 

*Using a cake spatula (or a wooden spoon) scrape the half of the batter into the loaf pan. Scatter the blueberries across the top of the batter and then sprinkle the grated lemon zest on top. Reserve a small amount of zest for garnish and set aside. Finish with the remaining batter, rounding and smoothing the top of the cake as your pour. Bake for approximately 60-65 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool. 

*If you are not big on baking you can streamline this process by using a boxed pound cake mix, adding 1/4 cup of sugar, the blueberries, and the lemon zest. 

Fresh Strawberry Glaze and Whipped Cream

• 1 carton Fresh Strawberries, rinsed and sliced.
• 1/2 cup Cane Sugar

*Here's the easy part- Simply slice the strawberries into a bowl and sprinkle them with the cane sugar. Cover and store in the refrigerator while the Pound Cake is in the oven. The sugar combined with the cold will cause the strawberries to "sweat" and produce a divinely delicious glaze with minimal effort on your part! 

*You can now chose to use a can of pre-made whipped cream or mix up your own using:

• 1 cup Heavy Cream
• 1 tsp Vanilla Extract
• 1 Tbsp. Confectioner's Sugar

*Combine the ingredients and beat with an electric mixer or whisk until soft peaks form.

To Serve: Slice the Pound Cake and top with a large spoonful of the strawberry mixture, and a generous dollop of whipped cream. As a finishing touch sprinkle with the lemon zest and place in front of a salivating audience. 

<3 Marea

Chicken Tortilla Soup

When I was younger I remember going to a restaurant in downtown Tucson with my mother and having my first memorable bite of Chicken Tortilla Soup. There were thick juicy slices of fresh green avocados atop crunchy salty tortilla strips. The bowl was finished off with a generous blanket of deliciously gooey cheddar cheese. This was my inspiration when creating this recipe.

This soup was the first dish I ever made in my Crockpot- in fact it was the motivating factor behind my purchase of said Crockpot. I just had the feeling that this soup would be a perfect Crockpot cook. The ingredients are easy to find and cheap to stockpile and the results are simply mouth-watering! Enjoy :]

Chicken Tortilla Soup

• 3 cups boneless skinless Chicken Breast, cubed
• 2 cups whole kernel corn, thawed if frozen.
• 2 medium yellow onions, chopped
• 3 cloves garlic, minced
• 3 Tbsp. fresh lime juice
• 2 cans of Low Sodium Chicken Broth (14.5oz ea.)
• 1 can Tomato Puree (10.5 oz)
• 1 can Diced Tomatoes with Green Chiles (10 oz)
• 1 tsp Kosher Salt
• 3 tsp. Ground Cumin
• 1-3 tsp Chili Powder (Adjust for your spice preference)
• 1 tsp freshly cracked Black Pepper
• 2 tsp Cayenne red pepper (or 1 to reduce the heat)
• 2 Bay Leaves

TOPPING

• 2+ cups Shredded Cheese (I use a Mexican or 3 Cheese Blend)
• 1 cup Fresh Chopped Cilantro
• 6 Soft Corn Tortillas
• 2 Avocados, Sliced
• Seasoning Salt 

* To prepare the soup combine all ingredients (minus those set aside for the topping) into your slow cooker. Cover and cook on low for 6 hours. I tend to check it after two and adjust the spice and salt to my liking. After 6 hours turn the pot to high and cook an additional 20-30 minutes. During this time preheat the oven to 375 degrees. Slice the corn tortillas into long thin strips. Place on tin-foil lined baking sheet and sprinkle with seasoned salt. Bake for 5 minutes and then turn and bake for an additional 3 minutes until crisp.

*Ladle the soup into bowls and top with the tortilla strips, avocado, and cheese. Add the cilantro as the final touch. 

I use these proportions in a 6 quart Crockpot and yield approximately 8 servings. Which makes this a perfect dish for a get together or one to ensure left-overs!

Happy Eating :]  

<3 Marea 

Spicy Tuna Roll, Ginger Crab Roll, & Seared Ahi

What better way to begin this blog than with my latest recipe for my *favorite* most requested feast! After years of being an avid sushi seeker and spending far too many paychecks on this particular cuisine, I decided it was time; time to test my hand at my most favorite food. The results were life-changing.

I'm not kidding. 

A decent sushi dinner for two will usually run you at least $30, assuming you don't indulge in any sake bombs or appetizers, and not including the tip-- With smart shopping and a little kitchen magic I've managed to make a sushi spread for eight at less than $10 a person. Come on sushi fans, tell me that isn't life-changing!? At least your bank account will agree. The initial gathering of ingredients is slightly on the more expensive side, but once you've stocked your kitchen with the staples, you will be able to serve up several sushi dinners in style and only dish out for the cost of fresh fish. 

If you haven't visited an Asian Speciality Store- find one! This is key to keeping your costs low. Supermarkets, like Safeway, do include an Asian aisle but they will mark up the price of Nori, Wasabi, Rice, etc. almost triple what you will pay if you go straight to the source. So make best friends with the owner of your local Asian Market and prepare to satisfy those sushi cravings!

Buying FRESH fish is absolutely key. Don't waste your money buying previously frozen fish for sushi, it will never be as delicious! For Ahi, if it is a dull or bright pink, it was probably previously frozen. Ahi should be a deep red and never smell fishy! Costco is amazing for buying fresh seafood, in bulk, at affordable prices. I purchase all my Ahi for the Spicy Tuna Roll and The Seared Ahi from there in 2-3lb packages ranging about $12-$16. 

When I moved away from my hometown, I searched New York and then California for the perfect Spicy Tuna or Salmon Roll; alas nothing ever came close to my all-time favorite Spicy Salmon Roll from David's Kampai in Tucson, Arizona. I have modeled my Spicy Tuna roll after his, allowing my taste buds to re-imagine his masterpiece. 

Spicy Tuna Roll

• 2 large Ahi Tuna Steaks 
• 1-3 Tbsp Sriracha (depending on your spice preference)
• 2 Tbsp Best Foods Mayonnaise (Any substitutes severely change the taste)
• 1/4 tsp sea salt, or seasoned salt if you like
• 1 cup Koshikari Sushi Rice ( I like the "Rice Select" brand)
• 1 Tbsp Seasoned Rice Wine Vinegar 
• 3 sheets of Roasted Nori (Seaweed) 
• 1/2 cucumber, skinned and julienned

*Begin by preparing your rice according to the specific directions for the brand. Be sure to wash the rice before. Typically, you will add the rice and 1 1/4 cup water directly to the pan and bring to a boil. Next, turn the burner to low and cover the rice, simmering for 20 minutes. Remove from stove and allow to sit, covered, for 10 minutes. Next, transfer the rice to a large bowl and stir in the rice wine vinegar. Let cool. (If you are making both the ahi and the crab rolls be sure to double the amount of rice you make!!)

*Brunoise the Ahi, aka dice it into approximately 1/8 square pieces. Of course, it does not have to be exact but for the mental image aim small! Toss the Ahi in a medium bowl with the mayonnaise and the salt. Add the Sriracha, being sure to check the heat to your taste preferences. I don't like to mess around, when I mean spicy, I mean spicy! I will typically add 3+ Tbsp to mine. At this point you can cover and set the Ahi aside (keep cold!) if you plan to make the Ginger Crab Roll as well. 

The Ginger Crab Roll was inspired by a Top Chef episode I'd seen a few years back; I recalled seeing an episode where one of the contestants combined ginger and scallions to make a sushi roll and my mouth instantly watered. Here's my attempt at something similar. 

Ginger Crab Roll

• 1 cup Super Lump White Real Crabmeat (Again, I love Costco for this: 16oz Chicken of the Sea Brand for $13.99, you'll get several meals out of this!)
• 1 1/2 Tbsp Best Foods Mayonnaise 
• 1 tsp Garlic powder
• 3 Tbsp peeled grated Ginger
• 1 tsp Ginger Powder
• 1/4 tsp Sea Salt
• 1/2 tsp Cracked Black Pepper
• 1 bunch of diced fresh Scallions (3 Tbsp divided out for the crab roll)
• 1 cup Koshikari Sushi Rice
• 3 sheets of Roasted Nori 
• 1/2 avocado, peeled and julienned
• Sesame Seeds

*Combine the crab, mayonnaise, garlic powder, fresh and powdered ginger, salt, and pepper, in a medium sized bowl. Stir in 3 Tbsp of the diced scallions. Sprinkle in a generous amount of sesame seeds and Wah-lah! We are now ready to roll them up! 

Making the Rolls

*When everything is prepped and your rice has cooled you are now ready to make the rolls. Be sure to give yourself a large, flat, clean surface in which to work your magic. Fill a glass or small bowl with warm water to seal the sushi and set a clean towel within arms reach for your fingers. Most Sushi Chefs use a sushi mat but since I didn't have one when I first began this venture I became quite accustomed to "free rolling". 

• Lay your Nori out flat, crease side down. Take a spoonful of rice and pat it into the Nori, repeating until you have made a thin flat layer of rice, leaving about an inch of Nori free on all sides. Sprinkle the rice with the Sesame Seeds. 

• At the edge of the rice closest to you, lay a thin layer of the filling (tuna mix or crab mix), in a horizontal line to yourself. I use about 2-3 Tbsp of filling per roll, less for the Spicy Tuna as I reserve the majority of it for the topping. 
• Add the avocado or cucumber slices, laying them in a thin line parallel to the filling. The cucumber and the avocado slices will extend past the edge of the nori on both the right and left sides. 
• Now the fun part!! Gently pick up the edges of the nori, and roll them in and away from you, slowly tucking the edge closest to you under, as you would a sleeping bag. As you roll and tuck, moisten the nori by dipping your fingers in the water and running them along each edge. As you near the end, make the final seal with water across the end crease. Roll your hands over the roll, back and forth as you would a rolling pin. You can do this several times to secure the roll. This will become easier with practice but if you've ever seen sushi made before you'll pick it up quickly.
• To cut the sushi you will need an extra sharp knife. Run the blade under hot water before cutting. I find it helps to clean it after several cuts, as the rice will begin to stick and disrupt your slices. I cut all my rolls at once as I am ready to plate them. I also like to top off the "end rolls" with extra filling.

*Each recipe makes three rolls, six in total. 

I was taught to perfectly sear ahi by Kristian, a very close family friend. I've since created my own version playing off of the ginger and the sriracha used to make my sushi rolls. It is the pairing of these flavors which makes this seared ahi recipe a staple companion to my sushi feasts. 

Seared Ahi with a Ginger Honey Ponzu Sauce

• 1 large Ahi Steak 
• 1 Tbsp Siriacha
• 2 Tbsp Peanut Oil (divided)
• 1/2 tsp Johnny's Garlic Seasoning 
• Salt and Pepper to sprinkle
• Sesame Seeds
• Arugula or Red Cabbage

Ginger Honey Ponzu Sauce

Combine:

• 2 Tbsp Sesame oil
• 2 Tbsp honey
• 4Tbsp Soy Sauce
• 1 1/2 Tbsp Rice Wine Vinegar
• 2 tsp ginger powder, or ginger juice
• 1 tsp Sesame Seeds

*In a Cast Iron pan heat 1 Tbsp of peanut oil on high until the oil smokes. Meanwhile, pat down one side of the ahi steak with 1 Tbsp of Sriracha, and then cover that surface with sesame seeds by patting them firmly into the tuna. Sprinkle with salt and pepper.

*Place the fish sesame-side down into the pan. Immediately cover the exposed side with the remaining Tbsp of Peanut Oil and the garlic seasoning. Again, cover the entire side with a thick layer of sesame seeds. 

*Cook the ahi about 30 seconds to 1 minute depending on the thickness. You will know to turn it when a very thin layer of the bottom has begun to turn white. Flip and cook for 30 more seconds on the other side. 

*Remove instantly from the pan. The key to seared ahi is that the center must stay uncooked. You will be surprised how quickly this fish will overcook so be sure that the side view boasts a nice pink center! Using a very sharp knife, slice the ahi into thin strips and serve over a bed of arugula or chopped red cabbage with the ponzu sauce. 

Serving the Sushi

• Wasabi
• Soy Sauce
• Pickled Ginger
• Sesame Seeds
• The remaining diced Scallions

*I serve my Spicy Tuna Roll with a generous topping of the Ahi filling. After the rolls are cut and plated, top the Spicy Tuna with approximately 1 Tbsp of the Ahi mixture. If you have extra Crab mixture you can top these rolls as well.

*Sprinkle the rolls with sesame seeds and the remaining diced scallions. Serve with the wasabi, soy sauce, and ginger. Perhaps pair with some miso or edamame tossed in sea salt! 

And there you have it, a homemade sushi extravaganza! Which will soon expand as I am experimenting with creating a new roll using mango and kiwis, and a Shrimp Tempura Roll is next on my list! So stay tuned and stay satisfied!

<3 Marea

Why Hello There!

Good Evening to all my fellow foodies!

Before I jump right in with a dangerously delicious dish I thought I'd take a moment to say hello and welcome! This blog has been a while in the making, mainly due to the extreme difficulty in finding the perfect title. I do hope The Foodie Fix will do it justice but I would always welcome any input or creative assistance- as my future plans do include a catering company of sorts, a cookbook... perhaps a cooking show?! Hey, a girl can dream right?

All of the recipes I will be sharing come from an arsenal of various sources; if they are not entirely original they will most definitely include an important personal creative tweek or twist! I am always in search of the next palate pleaser and will surely pay dues to the foodie, professional, or domestic goddess who inspires the creation. So please, share! Send your favorites my way and if I make it I will gladly give the credit where it is deserved :]

One last thing, when I cook I tend to make my own measurements. With the exception of baking, my additives are always slightly different, the amounts eye-balled, and the sweet or the spice done to taste. Moral of the story: I will provide you with the teaspoons, the cups, and everything nice, but please, use your own palates!! If it needs more salt- sprinkle it in! If your tongue wants more bite, by all means indulge your taste buds! And of course, the opposite is also true; I am a rowdy fan of flavor. Garlic and I are best friends. If the heat is too much, don't worry I won't tell you to get out of the kitchen, but I will advise that you spice with discretion. When the time comes I'll be sure to appropriately label the especially wicked. You know, for those of you who weren't raised with trickster father's who fed them serranos and habaneros just for fun.

Bon Appetit! And Happy Cooking <3