Leek Biscut Bake with Herb Butter Baked Tuna

Leek Biscut Bake with Herb Butter Baked Tuna

Leek Biscut Bake

Ingredients:

• 3 bunches of Leeks
• 1/2 cup butter
• 2 tsp salt
• 3 tsp pepper
• 1/2 tsp chilli powder
• Bisquick Biscuit dough (one batch with 1/3cup more water to the recipe)
• 1 1/2 cup milk
• 1 cup jack cheese
• 2 tsp garlic salt/pepper
  

Directions Leek Bake:

1. Pre-heat oven to 350 deg
   
2. Chop leeks into bight sized pieces and THROUGHLY CLEAN!!! Leeks are VERY dirty so dont get lazy!
3. Heat large skillet and melt 1/4 cup butter and season with 1 tsp salt and 1 tsp pepper
4. Saute leeks until they are all are a darker green then they started.
5. Heat sauce pan on medium and add remaining butter and flour (making a roux) add more butter if is too dry
   
6. When flour starts to golden slowly mix in milk
7. Once mix is creamy add cheese and remaining spices
8. Grease medium oven safe dish and layer leeks on the bottom
9. Roll biscuit dough on greased waxed paper to the size of your dish
10. Cover leeks with your cheese sauce and then cover with biscuit
11. Bake until biscuit top is golden brown

 

Herb Butter Bakes Tuna

Ingredients:

• 1 stick butter at room temp (soft butter)
• 1 bunch of chives
• 1 tsp garlic salt/pepper
• 1/2 tsp chili powder
  
• 1 lbs tuna (any kind)

Directions:

1. Finely chop chives
2. Mix ALL ingredients in a bowl
3. Place fish in foil in a baking dish with enough foil to seal fish inside
4. Cover fish with butter mixture and seal fish in foil and let sit until oven is heated
   
5. Heat over to 450 deg
6. Add fish and bake for 10 minutes
7. Unwrap fish and turn oven to broil and cook for 1-2 minutes (butter should be popping)
8. Remove and serve (fish should be a bit raw inside mmmm......)

Plate both and enjoy with a classic [dave] salad.

Commentary:
Gosh darn this post took forever to write! The leek bake is awesome. I have since made one filled with mussels and it was BANGIN!! Try it and let me know what you liked and didn't like.  Enjoy!

DIY salad dressing

So everything I know about salad dressing I learned from Abby. I think its worth stating that I never buy salad dressing unless I'm going to a BBQ or somewhere that there's absolutely no access to kitchen cabinets, because making the perfect salad dressing is so damn easy.

ingredients

• extra virgin olive oil
• balsamic vinegar
• garlic (ground or minced)
• lemon juice
• stoneground mustard
• horseradish (optional, but highly reccomended)
• salt & pepper

So you start with the olive oil, and then pour a good sized dollup of balsamic in there. Never be afraid of too much garlic. Even folks who don't like mustard won't say a word if they don't see you put it in there. The horseradish tastes great, but if you don't care to procure the stuff directly I often use a horseradish mustard to kill two birds with one stone. The only part to go slow on is with the salt. Put in too much salt and you'll have to start over.

All the parts will separate, so just keep stirring it as you add your elements and taste frequently. As soon as I get the mixture right I usually dump it right on my signature salad.

parnsip chips, pan-fried zuchinni & salad

This meal was kind of all over the place.  I had oil left over from making mushroom fritters, so I wanted to make parsnip chips, which are a nice alternative to the usual potato standard.  The rest of the dishes just arose from wanting to serve a salad and then needing to make a veggie dish that would look sizable.  Yeah, that was the idea.  "Sizable."  Vague, I know.

ingredients

• three biggish parsnips
• a few inches of oil
• seasoning
  

Basically you just cut the parsnips into strips and drop them in oil until they look yummy.  I seasoned mine with rosemary and oregano. 

 

ingredients

• two zucchini
• 1 small onion
• 1 tablespoon of crushed chili peppers
• 1 tablespoon of crushed garlic
• liberal amounts of bijola
  

For the zucchini, I carefully cut them into flat slices.  They'd have the same taste either way really, but there's something nice about digging in to a nice slab of zucchini.  They take about 8 minutes on high heat.  As usual, go oil then garlic then onion. 

 

signature salad variation #934  

(its more of a bean salad really) 

ingredients

• no spinach!  (shocking, i know)
• liberal sprinkling of organic pea shoots
• 1 can cannelini beans
• 1 can butter beans
• 4 spring onions
  
• feta cheese!
• vinaigrette

What'd I do?  Chop chop chop, dress and serve.

 

They went together okay.  I didn't time the whole thing very well and the parsnip chips weren't really hot by the time I served.  I loved the zucchini but JaBootaay was uninspired by it.  Ah well.  I ate his.

[dave]'s signature salad

core ingredients

• a significant amount of baby spinach
• 1 red onion
• 3 spring onions
• a block of feta
• 1 grated carrot
  
• simple vinaigrette (olive oil, balsamic vinegar, garlic, mustard, lemon & salt/pepper)

variant options

• raw sunflower seeds
• raw sesame seeds
• 1 red pepper, diced
• poppy seeds
• cucumbers (peeled and sliced)
• arugula (1/2 and 1/2 with spinach)
  
• steamed fresh green beans
• red kidney beans
• chick peas
  

Basically this salad is all about texture. The spinach, red onion and feta give it the core tastes (along with the dressing), while the variants supply the nutritional value and the crunch that give it so much character. I wouldn't go too overboard with the variants, and you can definitely include a good 4 or 5 without trying too hard, but the core ingredients will still make a good salad. I've put the step by step below, but the main thing is just to chop chop chop, toss and serve.

instruction

1. wash spinach, put in serving bowl
2. cut red onion in generous strips, put in bowl
   
3. dice spring onions finely, put in bowl
   
4. cut in feta into cubes of desired size
5. add variants and dressing
   
6. toss & serve