Monday, January 08, 2007



Caesar Salad

Roasted Stuffed Tomatoes

- 1 pint baby bella mushrooms

- 1 pint white mushrooms

- 3 cloves garlic

- 3 small onions

- 4 sun-dried tomatoes

- 4 large beefsteak tomatoes

- 1/4 cup balsamic vinegar

- 3/4 cups water

- 2 tsp. olive oil

- 1 cup grated mozzarella

- 1/2 cup bread crumbs

Dry mushrooms in broiler. Chop mushrooms and sun-dried tomatoes into a bowl with the vinegar and water. Mush together by hand. Put some of the liquid from this into a small frying pan and add the garlic, onions, and olive oil. Sauté. Pour contents of pan into bowl, along with bread crumbs. Load contents of bowl into a food processor, usually in two batches: one will be chopped, the other puree. In the meantime, cut the tops off of the beefsteak tomatoes and empty them. Salt them, and them place on a grate over the kitchen sink to drain for 15 mins. After this, stuff the tomatoes, and place them in the oven at 450°F for 4-7 mins. When removed, they should not be wilting. Remove and top with mozzarella.

Tuna Steaks

- 3.5 lbs. Tuna loin

- 1 cup sesame seeds

- 1/2 bottle natural soy sauce

- 1 cup maple syrup

- 2 sun-dried tomatoes

Roast about 2 tablespoons of the sesame seeds in a frying pan. Chop the sun-dried In a large tupperware or other plastic sealable container, combine these with the maple syrup and soy sauce. Marinate tuna for 2-3 hours, and then broil for about 5 mins per side. Reduce marinade to a sauce for dipping.

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