https://www.theautisticgourmet.com/bioandwrittenwork daily 0.75 2023-07-10 https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/c492f9c5-7687-4bb2-aa4b-5d3721c0c591/IMG_4410.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1614215011893-59E2GEP69XS3DTSK4MWJ/15094335_374523086226863_1756846763471728878_n.jpg Bio and Written Work Demetrio Zavala, Chopped Titan https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1597958126701-VCUJVQFYGGF9NGRKVF2F/IMG_2851.jpeg Bio and Written Work https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/2e8966fd-0cf8-41da-aae8-a2175751febe/IMG_4360.JPG Bio and Written Work Here's what you'll be tasting at the feast https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/9202fd37-1984-4cce-94c0-7469ec4458c5/IMG_4391.JPG Bio and Written Work Course 1: Spring Blossom https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/0df6d84e-8ebf-4615-8953-b0dc501c72fb/IMG_4392.JPG Bio and Written Work Course 2: Charred Garden Salad https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/ee0e4c9b-c31a-4e6a-9027-4c9b3530f461/IMG_4394.JPG Bio and Written Work Course 3: Ocean Trout Carpaccio https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/440d93c0-276e-492f-8d77-cbcce937bc37/IMG_4403.JPG Bio and Written Work Course 4: Chef Wendy's Secret Course https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/58f9781a-e91c-43a1-9afd-06258c8036cf/IMG_4397.JPG Bio and Written Work Here's a look at that smoked lemonade https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/5e7877f3-98ee-44f0-9b1b-e3b58f28cea7/IMG_4405.JPG Bio and Written Work Course 6: Scallop https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/59bfd473-89cf-4283-87de-8d78fcf4030f/IMG_4406.JPG Bio and Written Work Course 7: Smoked Ribeye https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1688951320769-MQPGINBG4DU7PIUCYE4A/IMG_4407.jpg Bio and Written Work Final Course: Bananas Foster Eggroll https://www.theautisticgourmet.com/recipes-and-images daily 0.75 2024-09-11 https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/18928df2-4414-493f-ae4e-f8aa97ddbb1e/IMG_5033.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/f387ece7-f77b-4427-9a58-cfc9f3b98f22/IMG_5032.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/c9f12659-7c4c-43e9-8d88-1e86b2d6dfd0/IMG_4993.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/b24da01d-1f5e-47e1-a9d3-9d3db0bb3136/IMG_4993.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/56d4fb9d-8652-4e3c-9ec3-ba0047791bad/IMG_5013.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/45aba958-4bf2-4137-bda9-03cb9893064e/IMG_5013.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/12b98ea9-1db6-4fe5-b9d9-503b8c93ef13/IMG_4510.jpg https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/26f36158-7430-4796-b076-8c0156a04e38/IMG_4508.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/49354f8b-1f61-4a52-995b-6d2816460397/IMG_4508.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/3ba113ac-72b1-413d-a005-c63edfe56c42/IMG_4504.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/b81f0d00-7a41-4ca7-a7f2-4a92722b1a9f/IMG_4501.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/95ccb20b-3337-4172-8b6f-632ee9adcd27/IMG_4416.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/a1404a89-e112-45fd-a761-6f1a727e7b60/IMG_4201.jpg https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/d809c508-ce67-4e72-8812-db0b3ede0c06/IMG_4232.jpg https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/cf663793-c3e2-4783-a013-294243280c8d/IMG_4192+%281%29.jpg https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/e04aca21-ad8b-4c21-9424-6fe8f5bf644b/IMG_4190+%281%29.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/44fc0a57-d43e-4122-bee4-d7de20997036/IMG_4158.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/cbf23f78-355e-47e3-b5ad-2703b9848c97/IMG_4005.JPG https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/945cc141-82da-4446-b9f3-6e142ea8fcb9/IMG_3752.jpg Recipes and Images - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/af01840f-3ee0-41fb-9fab-41fd4ae92d04/IMG_3446.JPG Recipes and Images - Time for the pate Most banh mi shops make their own pate. I chose to make my own. You can use a store bought pate, but check the ingredients first. Avoid using fancy pate’s because they usually contain alcohol, which can overwhelm the other flavors. Keep the seasoning simple on the livers. Ingredients: 1 pack of chicken livers 1/8 tsp salt and pepper Squeeze of lemon to deglaze the pot Directions: Cook the livers in a medium saucepan with the salt and pepper for about 4 minutes (liver should be medium rare). Take off the heat and puree using either a food processor or a blender (I used an immersion blender). Once at smooth and creamy (should take about 1 minute), put in a plastic container and chill until time to plate. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/afe6ef50-8f62-4bd0-a7d9-2a897e1c25a2/IMG_3445.JPG Recipes and Images - Meanwhile make the pickled veggies You need: 2 carrots, peeled and thinly cut, I used rainbow carrots 1 Persian cucumber, thinly sliced 1/4 of a daikon radish, peeled and cut into matchsticks 1/4 tsp salt 3/4 cups hot water 3/4 seasoned rice vinegar 1/2 cup granulated sugar 1/4 tsp sesame oil Dash of fish sauce Directions: Put veggies and salt in a bowl and let sit for 30-60 minutes to draw out the moisture. Dissolve sugar in water Mix in vinegar, fish sauce, and sesame oil. Add veggies to a jar, then pour the pickling liquid over them. Seal the jar and let stand at room temperature for 1 hour, or you can keep them in the fridge up to 2 weeks ahead. (If you don’t have a jar, just pickle the veggies in the bowl, covering the bowl with plastic wrap while they sit in the pickling liquid) https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/58d0b06a-1dba-4392-b396-9735b2b4f08a/IMG_3415.jpg Recipes and Images - Finally, fold the meringue into the chocolate mixture 1 large scoop at a time. Add to pie crust, smooting it over with a rubber spatula. Top with chilled whipped cream however way you like, I piped out a Christmas tree design using a piping bag to keep it jolly and festive. Cover and refrigerate overnight, and enjoy. If you want, you can fold some of the cream into the Chiffon filling for creaminess. I also topped with some crushed peppermints, which I crushed by doing a round of punches on my gym’s punching bag (don’t worry, I double bagged the candies to prevent crushed peppermints from making a mess in my gym, and it worked). You can also crush them with a rolling pin or small pot, a great way to let off some steam if you had a rough day. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/2aa4bcb4-3841-4611-a16e-4f6936b1cd6c/IMG_3373.jpg Recipes and Images - Make it stand out Mix the ingredients for the marinade in a bowl. Set some aside for the sauce and use the rest to marinate the meat. Coat meat in marinade, let it sit for about an hour While this happens, chop your vegetables Cook grain according to package, rule of thumb is 2-3 cups liquid for every cup of grain (farro usually takes about 25 minutes to cook) Cook meat using any cooking method until cooked through (I did the steak on the grill. If using steak, cook to desired doneness, I like rare to medium rare, so I cooked it to that temeperature) Saute the veggies in a wok until tender, but still al dente for texture, about 5-7 minutes Just before serving, cook the egg. The egg must be sunny side up, and you want the whites to be cooked while the yolk is still nice and runny Finally, assemble, grain or rice first, then the meat on one side, then the veggies on the other, and finally the egg in the open space in the middle, as shown in the picture above, then top with the sauce. Enjoy Final thoughts, I like that this is a dish that stretches the imagination. The sauce/marinade is also great with noodles. You can even transform this dish in so many ways, like a noodle bap, bap tacos, even a Bibimbap pizza. Try it out for yourself and don’t be afraid to get creative. Contact info is at the bottom of the page. Follow me @theautisticgourmet on social media. As I say, keep your appetites big and imaginations hungry https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/670225bc-f7fa-4524-8fc0-f3e1fa6023d7/IMG_3371.jpg Recipes and Images - Make it stand out Ingredients: 1 cup of your choice or rice or grain, I used farro 2 1/2 cups liquid, I used chicken stock Mixed veggies of your choice, I used: shallots, lacy cauliflower, brussels sprouts, snap peas, and rainbow peppers Your choice of protein, I used flap steak 1 egg, this is a vital part of Bibimbap For the marinade/sauce: 2 scallions, sliced Dash of dried lemongrass 1 tbsp Gochujang, depending on your spice tolerance Dash of chili flakes 4 mint leaves, chopped A little soy sauce and sesame oil (be careful, sesame oil is powerful like saffron and truffle oil) 1 yolk of a preserved duck egg AKA century egg (you can find these with the refrigerated Asian items at your grocery store, I found mine near the tofu) https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1629242746699-1RGDG88DMFN85C29UPUK/IMG_3293.jpg Recipes and Images - Ingredients For the fish: 1 Barramundi fillet Salt and pepper For the salsa: 1/2 cup diced watermelon Juice and flesh of 1 yellow dragonfruit (it has a more noticeable flavor than regular Dragonfruit, not bland and sweet like a pear) 1/4 small onion, chopped 1/4 teaspoon Epazote (it’s like a Mexican marjoram, I got mine at Penzey’s) 1/3 Pasilla chile, charred, seeded and chopped Pinch of salt Squeeze of lime juice A little chopped cilantro (leaves and tender stems) https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1629244288005-KXE5N5BOR02AEQIC1TDR/IMG_3311.JPG Recipes and Images - Plate and enjoy! I thought it was delicious. I should thank my cousin for inspiring me with his watermelon salsa. This was for one serving, but you can adjust the recipe for a larger crowd, or to your personal taste. Come to think of it, this would also make a great fish taco. I hope you all try this recipe and I hope to hear feedback from you. Contact info is on the bottom of the page if you want to reach out to me for feedback. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1629243908102-6Y22WEEFR2OF0GRB11PH/IMG_3308.JPG Recipes and Images - Now for the Barramundi Heat an oil with a high smoke point, like grapeseed oil, over medium-medium high heat. Then add the Barramundi fillet and sear until cooked through, flipping halfway. The fillets are of uneven thickness so some parts will cook unevenly. The rule of thumb for cooking fish fillets through is 5 minutes per side for each inch of thickness. The fillet I used was about .6 inches thick at it’s thickest part. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1619029261905-8DWFH9U052STWKZ0TK0B/177016435_10216617954955062_5201853090020922551_n.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1619029269325-KXVJ369ABUNJYPRIB9X1/176962963_10216617955115066_9046122919704782490_n.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1619029280515-90P4EAS25ZN77675WNRZ/175855991_10216617955035064_5903664971295995282_n.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1619029287293-VSJA88ZU79NHCSHJKR4J/176612402_10216617955075065_3646859026206337472_n.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1619029297361-K9O3ELOGFBLPUBNTVM5M/175704593_10216617965195318_3481599202823489349_n.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1619029803346-7SQY9N6WYLNZ56Y5POQ1/176640439_10216617954995063_7000436880597073898_n.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1619029807624-BM67TP6OG5XNYM2TNU7Y/176636973_10216617955155067_3214844371542887585_n.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1619030196947-D4R84SVG9FQ69ROLFP00/175669843_10216617965315321_6209688462188104352_n.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1619030202187-5G9NNXOZVPNHWTQAMDDH/174564450_10216617965275320_2861723607139880795_n.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1619030209564-87Q3QVOSOQJ3AMV7GUL0/176499687_10216617965115316_3968956177316350808_n.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1619030910154-02RD3ZN6SPONBAP6218Q/175520557_10216617965235319_6121929229263319033_n.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1619030915807-01O0B8XFEVOEZ4W662TH/176574791_10216617960555202_8552687978680463980_n.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1611623338043-4VQ1FDQHO2IBVCHP8TTU/IMG_3156.jpg Recipes and Images - I found that this radish top salsa verde was a great accompaniment to my steak because the acidity, herbs, and brininess, can stand up to the bold char of a steak, especially a rare one which is how I cooked my steak. This is also an example of putting undesirable parts of produce to good use because most people would just throw away the leafy tops of some vegetables like radishes. The bitterness of the leaves also enhanced the flavor of the salsa verde. The only downside is that this condiment will not last more than 24 hours, so use it as soon as possible if using. I hope you all try this out. let me know if you like it and if you put your own spin on it. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1611622951682-FZIF3LM77EIMYORRXCR3/IMG_3154.jpg Recipes and Images - Directions Put all ingredients, except olive oil, into food processor or blender. As the blender goes, add olive oil by pouring in a slow stream for better distribution, a step that I heavily emphasize. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1611623177385-FPHH28P3A0KFNOWOX1MJ/IMG_3155.jpg Recipes and Images - After mixed to your desired consistency, it took me about 3-4 minutes, add to a bowl. Give it one final stir with a spoon, and chill until ready to serve https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1611622298429-U1HXHJEXQ6OGG7PTVDDH/IMG_3153.jpg Recipes and Images - Ingredients A handful chopped radish tops (clean them thoroughly first) 2 good size cloves of garlic, smashed with back of knife 1 tsp Oregano (I only had dried on hand, triple amount if using fresh) Leaves of 2 sprigs of fresh thyme Juice and zest of 1 lemon (I used 2 small lemons, adjust amount of lemon juice to taste if you want) 2 leaves fresh basil, chopped 1 tsp rinsed capers 1/4 tsp dried parsley (again, I only had dried parsley on hand) A small squeeze of anchovy paste (I personally prefer whole anchovies) Pinch of salt A few grinds of pepper 1/2 tsp Dijon mustard (optional) Good quality extra virgin olive oil https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1606975954600-ZHF2C5C4TYVYC4G1VTZ2/IMG_3148.jpg Recipes and Images - When serving, you can top the polenta cakes with a small drizzle of maple syrup if you like sweet. As mentioned above, you can also go savory and top the cakes with things like: goat cheese, pomegranate seeds, you name it. Polenta cakes are a great blank canvas for flavor experimentation. If you have any leftover polenta scraps, Chef Lola suggests things like topping them with an egg. or doing polenta fries. I hope you try this out. Adjust it how you like it and notify me what you think. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1606975050635-E3AXO385ZT4O1GPEXZSU/IMG_3142.jpg Recipes and Images - Pour cooked polenta into greased baking pans, and set aside to set. This will set fairly quickly, 20-30 minutes minimum. If time is short, throw it in the fridge to speed up the setting. If the polenta does not adhere to the sides of the tray as it sets, then you have set it up correcty. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1606974060707-OE8RFMVMDRFYACOUQCS1/IMG_3138.jpg Recipes and Images Ingredients: Polenta Water (4 cups of water for every cup of polenta you make) A pinch of salt Pepitas (Spanish for pumpkin seeds) A dash of cumin and cayenne Optional other toppings (a light drizzle of maple syrup if you have a sweet tooth, pomegranate seeds, goat cheese, you name it) https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1606974757006-17NIKYK471SKHAL2RZBS/IMG_3140.jpg Recipes and Images - Cook polenta according to package. Keep whisking that polenta until you get a creamy consistency. Add more polenta to help thicken it if needed. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1606975334096-M3040KVL2NV20IX6BHNA/IMG_3146.jpg Recipes and Images Once the polenta fully sets, cut cakes out of it. It does not matter if it is square or circular, I did both. If you want circles, cut your rounds using a 3” round cookie cutter, I used a small shot glass. Fry the polenta cakes in a greased skillet until golden brown on each side, about 3-4 minutes per side. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1606975691138-N0FBB6A6TUK9SSAUJEY7/IMG_3145.jpg Recipes and Images - For the pepitas, simply toast them in a small skillet on the stove over medium-high heat until fragrant, about a few minutes. Keep an eye on them to prevent burning. Then add to a bowl and toss with a dash of both cumin and cayenne pepper. If using plain unsalted pepitas, add a pinch of sea salt when tossing with the spices. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1601924406255-IZ39HK5T9C39JEPWP118/Pomegranate+Vinaigrette Recipes and Images Recipe: Juice of 1 pomegranate (Fresh juice recommended. The amount of juice you will get depends on the size of the pomegranate. I used a smaller one, which gave me about 1/4 cup of juice) Citrus juice (Fresh preferred, I used lemon. the amount of citrus juice needed will be half the amount of pomegranate juice) 3 good size garlic cloves, hand chopped. (Pre-chopped garlic in a jar will not give the right flavor, a tip I learned from Steven Raichlen’s book Planet Barbecue) 2 tbsp Honey (I used grapefruit honey) A little Dijon Mustard (Not too much. It is used as a flavor enhancer.) A couple tbsp Extra Virgin Olive Oil (A higher quality EVOO is a must for flavor) Directions: Add all ingredients, except olive oil, to a mixing bowl. Whisk while adding the olive oil to the bowl in a slow stream for better distribution. Keep whisking until it is desired consistency, I like a thin yet slightly viscous consistency for textural balance, which took me about 5 minutes. Add more oil if needed, but not too much or the vinaigrette will be too oily. Cover and refrigerate until ready to use. If using as a condiment, you want it to be chilled. You can also use this as a marinade. It is great with foods like grilled fish and fresh vegetables. It is really delicious with poultry, especially chicken. In fact, I recommend this vinaigrette as a marinade for boneless skinless chicken breasts to add flavor and moisture. Notes: Pomegranate juice is in the seeds. There are a couple ways to juice them. You can pulse them in a blender, not on a grind or puree setting, even though the seeds are edible and full of dietary fiber. Or, you can crush them by hand, which I did. I strongly recommend wearing gloves and an apron, and if possible, do this outside because the juice can stain surfaces. However you juice a pomegranate, always have a fine mesh strainer over a bowl to strain out any seed fragments. If using store bought pomegranate juice, use pure juice not from concentrate, and preferably without added sugar, like Lakewood or Pomegranaze brand. Some commercial brands, like POM Wonderful, are 100% from concentrate and contain very little, if any, of the fruits vital nutrients. This is particularly important with juices labelled as a juice drink, which has other juices and usually added sugar. You want a true pomegranate flavor, not an artificial and/or overshadowed flavor. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1600203966551-BUSCPZA1RSCJHNQL5HVU/IMG_3114.jpg Recipes and Images Salmoriglio is a condiment similar to a gremolata served with meat and fish, usually swordfish, in Sicily and Calabria. It can also be used as a marinade as well, and is very simple to make. The Calabrian version, which this recipe is for, adds additional herbs like parsley and mint. Ingredients for the Salmoriglio: Oregano (either kind works) Lemon juice (fresh lemon juice preferred) A few garlic cloves, roughly chopped or minced (the sizes of each clove varies so adjust accordingly) Extra Virgin Olive Oil (use good quality olive oil) A pinch of salt Optional: other chopped herbs of your choice (I used parsley, with the stems. If adding the optional chopped herbs, you must use fresh herbs) https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1600204687913-Z69SG3ZJOA1BBS8KCQ6R/IMG_3116.jpg Recipes and Images - Simply add everything to a bowl and mix. Add the olive oil in little streams as you are mixing for better distribution. You can make this ahead of time and refrigerate it as well. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1600204861875-IMW9X850NUGNR696G2CR/IMG_3117.jpg Recipes and Images - Now for the tuna: These were frozen Ahi tuna steaks. I simply brushed them with canola oil and sprinkled them with salt and pepper. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1600205011983-DOTO1S62QFYBL8MSCNLS/IMG_3119.jpg Recipes and Images - Heat the grill on high and when ready, cook them on each side for around 2 minutes. Important notes: tuna steaks, fresh or frozen, must be cooked rare. You can go up to medium rare if you want. Even sashimi grade tuna is frozen as part of the process to kill off the parasites. The doneness temperatures for fish is 15 degrees Fahrenheit lower than it would be for meat and poultry. Rare fish is 105F, medium rare is 115F , medium 125F and so on. I looked at a tuna recipe from Ina Garten for reference since this was my first time doing tuna on a gas grill. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1600205428229-2604APXLF227R3EZ4K5Q/IMG_3125.jpg Recipes and Images - Finished product The Salmoriglio was an excellent pairing with the tuna. The sauce had the right balance or acidity and herbaciousness to compliment the fish. The tuna did come out just under medium rare, but still moist and flavorful. I may either adjust the temperatures on my grill or leave it on for less time. Overall, delicious meal. I would definitely do this again. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1600205255794-V2GVFUN6TBRTO5D27E80/IMG_3120.jpg Recipes and Images - This is why I brushed each tuna steak with oil beforehand. It not only helped it stick less to the grill, it can also help get those grill marks you want. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1599339600049-07AVNDFQPEFYW8P02JRU/IMG_3110.jpg Recipes and Images - Now for the beans We used white beans that had been boiled in water for a while. Then we added them to a separate pot and I smashed them with a potato masher to make something like frijoles fritas. We also added some of the reserved cooking liquid to help with the texture. The beans we used were possibly white pinto beans. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1599338275805-K10WIKIOHAO3VQUHUPO6/IMG_3100.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1599338657643-U9S8E9OD0G6UIG9ZFI1J/IMG_3101.jpg Recipes and Images - Next, she showed me how to make the Mexican rice. We rinsed the rice with water first to prevent it from getting gummy. Then we sauteed it in a pan with oil to coat the grains. Then we added whole garlic cloves, salt, and cilantro (with the stems) before adding water to let the rice cook further. Notes: When cooking rice, use a 1:2 ratio of rice to liquid (e.g, 2 cups liquid per 1 cup uncooked rice). The amount of rice you use will triple as it cooks (e.g, 1 cup uncooked rice will produce 3 cups cooked rice). Taste your rice to see if it’s cooked and/or if seasonings need adjustment. Herb stems are great for adding flavor, so do not overlook them when using fresh herbs. Some herb stems, like parsley and cilantro stems, are edible as well. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1599339309694-BPUKH96FF84DH6DU4H6B/IMG_3106.jpg Recipes and Images - Before adding the water, we also added some tomato sauce and sliced scallions for flavor and color. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1599338066580-72YEXGNHX9G8WFJWGELW/IMG_3096.jpg Recipes and Images - Starting off the mole We stewed the chicken with some: water, celery, carrots, whole garlic cloves, and whole cilantro. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1599339849284-IGH316QF9A8IQ6LQ5YG2/IMG_3113.jpg Recipes and Images - Finished Product and Review The food was delicious. I loved the depth of flavor and earthiness from the mole, and the back note of the spices. The rice was tender and seasoned nicely, especially from the cilantro stems, and the beans were cooked beautifully and had a good seasoning balance. Overall, I hope to expand my culinary knowledge and continue cooking good from scratch recipes that are from the heart. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1599339402117-ZVFC8U2IQT4TWJSTNRA6/IMG_3107.jpg Recipes and Images - Then we added some water to the rice, and covered it until it was cooked, stirring occasionally to keep it from sticking, this is not paella. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1599193004236-D754B35AS6NG269KY5NI/IMG_3094.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1598459607242-NJ8L2VJ0L4UMENU9SK2D/IMG_3079.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1598217566954-NYR2TY4W5ADHVUDXBC67/Ingredients+for+marinade Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/936e10a0-9ae5-4616-87ff-1324ab9435f0/IMG_3295.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1631313028034-UL9EWVU2SGV29SIMLUDP/IMG_3328.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/948d2a12-70a2-43ed-ba56-39de2c84d9b4/IMG_3329+%281%29.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/577f42f9-bbdf-4108-a7b7-7d6d969d9e59/IMG_3330.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1792249a-7366-4acb-b213-99dfcb757ad1/IMG_3333+%281%29.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/3200a8d2-7d73-453c-904a-888bfe14f7c0/IMG_3382.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/ea983267-b7bc-41bb-a6c5-0ae6fc4a3a94/IMG_3393.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/5a54aa23-0d5b-450e-af1d-4e69ef755b70/IMG_3401.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/f5034034-5362-4a43-9064-5f5aaa666f58/IMG_3403.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/e78e5e2b-49fb-4ccc-b979-039fdf8f10df/IMG_3406.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1858b6a1-55bc-40aa-a37a-a3e344e8e467/IMG_3443.jpg Recipes and Images Let's start with the marinated boar tenderloin. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/6fc88531-32d3-4a01-a824-1cca3f9ce036/IMG_3449.JPG Recipes and Images Bread is nice and toasted https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/974bc33d-90b9-485d-89c4-004f2130547c/IMG_3451.JPG Recipes and Images Time to assemble https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1646337784928-RJ6UMPWXOAQN3XT8RMZ9/IMG_3474.jpg Recipes and Images Ingredients for the curry paste 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https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/aeb518a1-a47e-47b9-a7cd-08bfdb9c5ec3/IMG_3450.JPG Recipes and Images My other condiments are all set https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1644024635234-80PZZ5O6Q1MY60994PN4/IMG_3452.jpg Recipes and Images Let's eat! https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/526dd6db-4244-4ebd-bf21-c48ec4746e4d/IMG_3475.JPG Recipes and Images Curry paste is all mixed up https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/6d4d969a-e9ab-47e3-8107-bb61827c57ca/IMG_3476.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1652240988955-JYDEB72EQM1Y6YZ864V9/IMG_3771.jpg Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/c2271032-a338-48b3-ab8e-5caa28cc5d71/IMG_3790.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1658704681704-JV1EJ81180C0I14X2F7J/IMG_3800.jpg Recipes and Images The inside held its shape well https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/050c0652-f7e6-4607-93fd-d4abc09c7eb2/IMG_3339+%281%29.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/6e5c3f19-a820-45ee-bbd0-983832f8cfdc/IMG_3336+%281%29.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/52460f7c-9e1b-4e59-8acc-7d622e01628f/IMG_3340+%281%29.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/79b7a3c2-2e19-4578-82a4-aa6767c68a53/IMG_3385.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1638125011198-9LV267G3EEB5EKWHT7G7/IMG_3396%2B%25281%2529.jpg Recipes and Images 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There's that medium rare doneness you want. https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/accbc2af-bc98-4770-8cdb-8326621e8072/IMG_3296.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/7457bc10-0d81-4e7c-a6a6-6fdf24026a3d/IMG_3298.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/b04a5cdb-1fef-44b1-9324-7458159c6056/IMG_3297.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/f09cfa2c-7a51-4e62-811c-02e4095cc066/IMG_3300.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/30dcae49-57e0-4675-ad4a-0e9a4d3efc1e/IMG_3304.JPG Recipes and Images https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/2f7aa406-15e2-4f0f-bff8-74131658312a/IMG_3305.JPG Recipes and Images https://www.theautisticgourmet.com/home daily 1.0 2022-02-09 https://images.squarespace-cdn.com/content/v1/5f3e87380eeab016b118b886/1598461228052-7NXPZ78M7Z0BY2KL19XO/Site+Image Welcome to The Autistic Gourmet