Cilantro Lime Tuna

2 tuna filets
4 TBS chopped cilantro
Juice of one lime
Zest of ½ lime
Salt/pepper

Season filets heavily, just like chicken tuna takes a fair amount of seasoning. Heat oil in pan over high. Once good and hot, sear each side of tuna and reduce heat to medium low and cook to desired doneness. While cooking, chop cilantro and add the zest to it and mix. Once fish is done, top each filet with about half the cilantro and squeeze the juice of half a lime on each filet.

Wild Rice Salad

My Aunt, god bless her, goes with her husband on these remote camping trips in Alaska. While I imagine lovely, as I have stated before, not my cup of tea. Lucky for me she brings back this great wild rice and I don‘t have to suffer a life without bathrooms to have it. The type she normally gets takes quite some time to cook. The type she brought back this time cooked in much less time. So good. This really came out good and is totally guilt free. If you don’t have the bulgur, brown rice would work. If you don’t have the wild rice, try the wild rice packages, just leave off the seasoning.
1/3 c. bulgur
1/3 c. wild rice
1 celery stalk chopped
2 TBS onion chopped
¼ large cucumber chopped
1 carrot chopped
Juice of one lime
1 TBS olive oil
Salt Pepper
1 tsp dill
Cook bulgur and rice and let cool. Combine and add celery, onion, cucumber and carrot. Mix. In a bowl combine lime, dill and oil. Mix and poor over rice. Salt and Pepper to taste. This doesn’t make a ton, so if you are making this for more than four adults or trying to use it for more than just a side, make double.

Figs Galore

Here are two more use for figs the fist was something I tried, the second is something my dad did.

Stuffed Figs wrapped in Bacon
The amounts really depend on you. These are rich and filling so I would not plan on more that 3 per person.

Figs
Some tart cheese (I used cream cheese because it was on hand, goats cheese, feta of a good soft blue would be great)
Bacon

Wash figs and remove steam. Push a bit of cheese about the size of the fist joint on you little finger (how is THAT for precise!) into the fig. Wrap it in a slice of bacon (depending on the size of the figs you might be able to use half a piece of bacon). Place under broiler for 8-10 minutes or until bacon is done. Let cool a couple of minutes before serving.

Figs and Pepperoni

Again, the amounts vary on how much you want.

Pepperoni
Feta
Sliced Figs
Line the bottom of a cookie sheet with pepperoni, place a slice of fig and top with a small piece of feta. Place under broiler for about 3-5 minutes.
Dad said the sweet of the fig was just enough to offset the spice of the pepperoni. What I wasn’t sure about was how you serve it. I know they just at it as is, which while I am sure yummy, I am not sure if it would work for a party appetizer. I am going to have to do them to see how the pepperoni sets up. Otherwise, I am sure it would be great on a cracker or bread round.

Almost Heaven

I am not weighing myself for a week at least. The tomatoes were fresh and so were the pork biscuits! And a fresh tomato on the pork tenderloin biscuit…. Forgetaboutit! While I did not make it to Lowells for a hot dog, there was a new restaurant in Hinton that overlooked the New River and had great Barbeque that I thoroughly enjoyed!
I am not an outdoorsman. A cabin on the River is really as rustic as this chick wants to go, but in West Virginia I can see why someone could overcome their fear of all things icky just for the chance to sleep underneath the stars. I never realized how many stars were in the sky really. I often say, that West Virginia is like an America I have read about but never got to grow up in. Some of the sterotypes are a bit true. It is a rural area. However, it is lovely and the people lovely too. As I watch the kids along the river, out until dusk, fishing without a grown up in sight, I think of some Norman Rockwell painting that somehow missed being painted. West Virginia is often, I feel, the greatest gift I will give to my children, not only for the beauty they will get to experience but the contrast it provides to their life here in the city. So if you ever get a chance to visit anywhere in West Virginia, but specifically anywhere along the Greenbrier River in Summers County West Virginia, do not pass up the opportunity.
That said, I made a great, and I mean great pasta recipe while we were up there. I got the idea from Rachel Ray, she calls it California pasta. I don’t think I changed much if anything other than omitting what I didn’t have (orange rind). It is super easy and really summery and fresh.
1 bunch of leeks slices and cleaned
1-1.5 cups artichoke hearts (you can use, canned, marinated or frozen, I used marinated because I had it)
1 pound pasta
Pesto
1 cup flat leaf parsley
½ c Olive oil
½ c parmesan
1tsp lemon rind
1tsp lime rind
1tsp orange rind

To clean leeks slice the white part, separate and put in a bowl of water. Swish around a bit to give it a “bath.” Discard water. Sautee in a bit of oil leeks until wilted add artichoke and sauté to warm through. Meanwhile start pasta. Combine, parsley, parmesan, the zests of the lemon, lime and orange (I did not have orange so I used a bit more lemon. I didn’t measure how much zest either, I just zested one and a half lemon and one lime.) pulse. Add oil and process until smooth. Once pasta done, add leek dish and pesto to pasta and combine. Serve.
I am sure if you look at Rachel’s recipe on line I didn’t follow it to a “T” however, it was close and man it was good.

Until Tuesday

It is time to head to West Virginia again….. I wonder if I will manage to pack on three pounds like I did last time?? Maybe a pork tenderloin biscuit EVERY morning is a bit excessive. I have to tell you, they are soooo good though. The weather is going to be in the 70’s for the highs. Not very labor day, but I sure am looking forward to it. Until Tuesday, enjoy your cookouts!!!