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Coffee Crusted Ahi with Sweet Onion and Tomato Relish

National gourmet coffee day was last month. It made me start thinking about my coffee crusted ahi and decided to play around with the idea. Crusted with lemon pepper and coffee grounds, seared and topped with a fresh relish. It came out really good.

coffee

Give it a try – I think you’ll like it!

Prepping the Ahi

This will be the very first thing you do. It’s going to have to chill.

Whisk the lemon pepper, coffee grounds and 1/2 teaspoon sea salt.

coffee

Roll the ahi [1] steaks in the mixture and coat on all sides.

Place in a single layer, cover and refrigerate at least 30 min.

Making the relish

Place the onion, tomatoes and capers in a large bowl. Gently stir.

In another small bowl, whisk the lemon juice, 1/8 teaspoon salt with 4 turns of fresh cracked pepper.

Pour the mixture over the vegetables and gently stir. Set aside and let rest at least 30 minutes. Letting it sit for a bit allows the flavors to meld and compliment each other.

Cooking the steaks and serving

Heat a heavy grill pan on medium high to high heat. Brush on the oil. This is why grapeseed oil is used. It can tolerate high heats before it starts to smoke.

When the oil is hot, gently lay the steaks on the grill.

coffee

Cook for about 2 to 3 minutes on each side. To make it rare, the internal temperature should be 90 to 100; medium rare, 130 degrees.

Remove the steaks from the heat to a warm plate. Allow to rest for about 5 minutes.

[2]

click here to order from Amazon

Top each steak with 1/4 of the relish, then drizzle it all with white truffle oil. Truffle oil is pretty expensive at the grocery store. I ordered mine from Amazon

Serve with orzo or rice.

5 from 5 votes
Print [3]
Coffee Crusted Ahi with Sweet Onion and Tomato Relish

Crusted with lemon pepper and coffee, then seared to desired doneness. A fresh onion and tomato relish tops it off.

Course: dinner, Main Course, supper
Cuisine: American, seafood
Keyword: ahi, capers, coffee, lemon, lemon pepper, sweet onion, tomato, tuna, white truffle oil
Servings: 4 servings
Author: HelenFern
Ingredients
  • 4 1" thick ahi steaks
  • 2 Tablespoons used coffee grounds
  • 2 teaspoon lemon pepper
  • 1/2 teaspoon kosher salt
Relish
  • 1/2 cup sweet onion, chopped (Like walla walla or vidalia)
  • 1/2 cup tomatoes, chopped
  • 1 Tablespoon capers
  • 1 Tablespoon fresh lemon juice
  • 4 turns fresh cracked pepper - medium grind
  • 1/8 teaspoon sea salt
  • drizzle white truffle oil
Instructions
Preparing the Steaks
  1. This will be the very first thing you do. It's going to have to chill.

    Whisk the lemon pepper, coffee grounds and 1/2 teaspoon sea salt.

  2. Roll the steaks in the mixture and coat on all sides.

  3. Place in a single layer, cover and refrigerate at least 30 min. 

Making the Relish
  1. Place the onion, tomatoes and capers in a large bowl. 

  2. In another small bowl, whisk the lemon juice, 1/8 teaspoon salt with 4 turns of fresh cracked pepper.

  3. Pour the mixture over the vegetables and gently stir. Set aside and let rest at least 30 minutes. 

Cooking and Serving the Steaks
  1. Heat a heavy grill pan on medium high to high heat. Brush on the oil. This is why grapeseed oil is used. It can tolerate high heats before it starts to smoke.

  2. When the oil is hot, gently lay the steaks on the grill.

  3. Cook for about 2 to 3 minutes on each side. To make it rare, the internal temperature should be 90 to 100; medium rare, 130 degrees.

  4. Remove the steaks from the heat to a warm plate. Allow to rest for about 5 minutes.

  5. Top each steak with 1/4 of the relish, then drizzle it all with white truffle oil.

Recipe Notes

 

This dish goes great with rice or orzo!

© Copyright 2024 The Lazy Gastronome

© Copyright 2024 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Christmas in Greece – Avgolemono

Posted By HelenFern On In Breakfast,Chicken,Christmas,Greek,Holidays,Internationally Inspired,Main dish | 7 Comments

Christmas in Greece. The season is evident with all the lights and holiday markets, but the celebration truly begins on December 24 and goes until January 6th – the 12 days of the epiphany.

Kicking of the celebratory traditions is the the chicken soup eaten after returning from midnight mass. Many people have been fasting and this delicious soup is a gentle way to break that fast and begin the celebrations.

Greece

Christmas in Greece

Christmas in Greece is similar to other parts of the world, with a few exceptions.

Being surrounded by the sea, it is tradition to decorate a boat or ship, called a karavaki. Since the 19th century, trees have become more popular and many people do both.

greece

And there are no presents on Christmas day. St. Basil (Saint Agios Vasilis) comes on New Year’s day to bring gifts.

Christmas dinner includes chicken, lamb or pork and a lot of different sides, like yiaprakia (stuffed cabbage leaves), and Christopsomo (Christ’s bread).

And there is more on New Year’s Day, including the Vasilopita (St. Basil’s Cake) – a sponge cake with a gold coin baked in. Whoever gets the slice with the coin will be blessed with good luck for the year.

Making the Avgolemono Soup 

Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.

Start by seasoning the chicken on both sides with kosher salt and pepper.

Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.

Add the onion and cook for about 3 to 4 minutes.

Stir in the garlic and cook another minute or two.

Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.

While it’s cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.

Cut the chicken into chunks and return to the pot.

Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.

Greek

Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.

SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better.

Stir the eggs into the soup. Add salt and pepper to taste.

Serve with fresh parsley or dill and a drizzle of olive oil on top. We gobbled this one up!!

Copyright 2023 Lazy Gastronome

5 from 4 votes
Print [7]
Avgolemono - Lemony Chicken and Rice Soup

Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.

Course: Breakfast, dinner, Main Course, main dish, supper
Cuisine: Christmas, Greek
Keyword: chicken, Christmas, Christmas Eve, eggs, lemon juice, rice, soup
Servings: 6 bowls
Author: HelenFern
Ingredients
  • 3 large chicken thighs
  • 3 Tablespoons olive oil (plus more for garnish)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 64 oz chicken broth
  • 2 bay leaves, dried
  • 3/4 cup jasmine rice (raw)
  • 3 eggs separated
  • 1/2 cup fresh lemon juice
  • fresh parsley or dill for garnish
  • salt and pepper to taste
Instructions
  1. Start by seasoning the chicken on both sides with kosher salt and pepper.

    Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.

    Add the onion and cook for about 3 to 4 minutes.

    Stir in the garlic and cook another minute or two.

    Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.

    While it's cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.

    Cut the chicken into chunks and return to the pot.

    Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.

    Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.

    SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better. Stir the eggs into the soup. Add salt and pepper to taste.

    Serve with fresh parsley or dill and a drizzle of olive oil on top.

Recipe Notes

 

Copyright 2023 Lazy Gastronome

 

Καλά Χριστούγεννα – Merry Christmas

Leave me a comment – I’d love to hear your thoughts!

Lemon Basil Greek Yogurt Cream Cheese

Posted By HelenFern On In Appetizers | 1 Comment

I don’t know about you, but when it’s hot, I don’t like to cook – or eat hot foods! We like to do sandwiches, salad bar, or just a tray of snacks. This Greek yogurt cheese is so easy to make and really has a burst of flavor! Great on crackers, toast, even a dollop on scrambled eggs!

Greek Yogurt

What is Greek Yogurt Cream Cheese?

Yogurt is made by a process of fermenting milk with various bacteria, while cheese is made by curdling the milk. Cheese is higher in fat and cholesterol and doesn’t have some of nutritional benefits yogurt offers.

All yogurt is the same, except the Greek yogurt has strained some of the whey out, resulting in a thicker product.

Making Yogurt Cream Cheese – 

You can use either regular plain yogurt or Greek yogurt. The only thing to remember is full fat. The extra fat helps keep it creamy and, studies have shown, actually helps in weight loss!

Line a wire mesh strainer with a coffee filter. Mix the yogurt with the salt and nutritional yeast,

Greek Yogurt

then put it in the coffee filter. The nutritional yeast gives it a bit of a nutty flavor and calms the tanginess that yogurt naturally has.

Cover it and let it sit at room temperature until it’s thick and creamy.

Greek yogurt will not take as long as regular since it’s already been strained some. You’ll need to change the coffee filter a couple of times. It should just roll off the old one onto a new one. If not, scrape it gently.

Thickening could take anywhere from 8 to 24 hours. Keep checking it.

When it has reached the consistency of whipped cream cheese [11], put it in a clean bowl.

In a cup, mix the honey and lemon juice until the honey dissolves.

Stir the basil and honey mixture into the cream cheese,

mixing evenly.

Greek yogurt

Put it in a covered container and refrigerate for at least three hours. It will be soft and spreadable. It should keep up to a week in there!

Greek yogurt

Fancy up a cracker with some cream cheese and edible flowers. I used borage (really easy to grow!). The flowers have just a touch of cucumber flavor.

Greek yogurt

© Copyright 2023 The Lazy Gastronome

Greek yogurt

Greek yogurt
Print [12]
Lemon Basil Yogurt Cream Cheese

A tangy, creamy "cheese" that's as good for you as yogurt!1/2

Course: Appetizer, appetizers, condiment, snacks
Cuisine: American, Healthy
Keyword: basil, condiment, cream cheese, lemon, lemons, snack, spread, yogurt
Servings: 1 cup
Author: HelenFern
Ingredients
  • 1-1/3 cup Greek yogurt, plain and full fat (Use 2 cups if using regular yogurt)
  • 1/2 teaspoon sea salt
  • 1 teaspoon nutritional yeast flakes or powder
  • 1 Tablespoon finely chopped fresh basil
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon honey
Instructions
  1. Line a wire mesh strainer with a coffee filter. Mix the yogurt with the salt and nutritional yeast, then put it in the coffee filter.

  2. Cover it and let it sit at room temperature until it's thick and creamy. Greek yogurt will not take as long as regular since it's already been strained some. You'll need to change the coffee filter a couple of times.

  3. When it has reached the consistency of whipped cream cheese, put it in a clean bowl.

  4. In a cup, mix the honey and lemon juice until the honey dissolves.

  5. Stir the basil and honey mixture into the cream cheese, mixing evenly. 

  6. Put it in a covered container and refrigerate for at least three hours. It will be soft and spreadable. 

    It should last about a week in the refrigerator.

Recipe Notes

© Copyright 2023 The Lazy Gastronome

You can use either regular plain yogurt or Greek yogurt. The only thing to remember is full fat. 

Leave me a comment – I’d love to hear your thoughts!

Lemon Mint Vinaigrette

Posted By HelenFern On In Salads | 5 Comments

Mother’s day is this Sunday. Are you planning anything special? A mother’s day brunch? Or perhaps a mother’s day tea? In either case, a salad with crispy butter lettuce and this bright, lemony mint vinaigrette [16].

mint

Making the Lemon Mint Vinaigrette:

You can make the dressing up to a week ahead. I like to use mason jars for everything – and it’s the perfect vessel for a homemade salad dressing.

   

It’s pretty easy. Make sure the garlic and mint are minced as small as possible.

mint

Put all the ingredients in a half-pint jar and shake – shake – shake. This is not a thick dressing. The consistency is more like a simple oil and vinegar.

mint

Put the lid on tight and store in the refrigerator.

NOTE: My niece tried this and said my recipe was good, but it needed something sweet. She add a bit of balsamic vinegar and she was right!! SO much better!!

mint

Assembling the salad:

Lay a couple whole leaves on the edge of the salad bowl. Slice the onions and cucumbers thin –

On top, place more lettuce that has been torn into bite size pieces. Be gentle when you tear – butter lettuce bruises easily.

Place some cherry tomatoes, cucumbers and sweet onion on the salad. A little fresh mint adds some zip too!

Add some dressing and toss. Goes great with tea sandwiches for the party!

© Copyright 2023 The Lazy Gastronome

5 from 4 votes
Print [17]
Lemon Mint Vinaigrette

Mother's day is this Sunday. Are you planning anything special? A mother's day brunch? Or perhaps a mother's day tea? In either case, a salad with crispy butter lettuce and this bright, lemony mint vinaigrette.

Course: Salad, Side Dish
Cuisine: American, summer
Keyword: dressing, garlic, lemon, mint, salad
Servings: 1 cup dressing
Author: HelenFern
Ingredients
Vinaigrette
  • 1/4 cup fresh squeezed lemon juice
  • 2/3 cup high quality olive oil
  • 1/4 teaspoon lemon zest
  • 1-1/2 teaspoon minced fresh mint
  • 1/8 teaspoon minced fresh garlic
  • 3/4 teaspoon lemon pepper
  • 1/2 teaspoon sea salt (or less if you prefer)
  • 1-2 Tablespoons balsamic vinegar (optional - see note below)
Build the salad
  • 2 heads butter lettuce
  • 1/2 to 1 cup grape or cherry tomatoes
  • 1/4 cup thinly sliced onions
  • 1/2 cup thinly sliced cucumbers
Instructions
The Vinaigrette
  1. You can make the dressing up to a week ahead. I like to use mason jars for everything - and it's the perfect vessel for a homemade salad dressing.

  2. It's pretty easy. Make sure the garlic and mint are minced as small as possible.

  3. Put all the ingredients in a half-pint jar and shake - shake - shake. This is not a thick dressing. The consistency is more like a simple oil and vinegar.

  4. Put the lid on tight and store in the refrigerator. 

Build the Salad
  1. Lay a couple whole leaves on the edge of the salad bowl.

  2. On top, place more lettuce that has been torn into bite size pieces. Be gentle when you tear - butter lettuce bruises easily.

  3. Place some cherry tomatoes, thin sliced cucumbers and sweet onion on the salad.

  4. Add some dressing and toss. Goes great with tea sandwiches for the party!

Recipe Notes

© Copyright 2023 The Lazy Gastronome

                                                                                                                                           NOTE: My niece tried this and said my recipe was good, but it needed something sweet. She add a bit of balsamic vinegar and she was right!! SO much better!!

mint

Preserved Lemons

Posted By HelenFern On In Condiments | 8 Comments

I really enjoy cooking foods from different cultures. As I’ve experimented with flavors, I’ve found many of the Moroccan and Middle Eastern dishes are versatile and delicious. And I discovered I love preserved lemons. You can use them on vegetables [21], in casseroles, rice, even some meat dishes. I even eat a piece from time to time as a snack.

You can purchase them at many middle eastern grocery stores, even Amazon,

or you can simply make them yourself. They are super easy!

You’ll need:

Scrub the lemon skins and set on a towel to dry.

Cut the stem off.

Cut the lemons into quarters length wise, but not all the way through.

Heavily sprinkle salt on the inside and outside of the lemon.

Put about 1/4 cup of salt in the bottom of the jar.

Pack the lemons tightly into the jar. Gently push them down to release some of the juice.

Pour some extra lemon juice over the top to make sure the lemons are completely covered. Add the bay leaf and pepper corns. Give it shake.

Label and date the jar. Always date the jar. I find myself forgetting I have things and when I pull them out, the date tells me how long they’ve been in the refrigerator.

lemons

Let them sit for at least a week. The longer you leave them, the softer they get.

And that’s it! They are ready for use!

lemons