It has rained for most of the day and I LOVE IT!! I get so much done when stuck inside even if the dogs are all up in my business. I was able to sit on the porch with a glass of bubbles and see that the lake level has come up at least a foot (not as far to drag out the 75 pound kayak now). I cannot wait for my husband to get home so we can enjoy more of this together. Here are a couple of photos of the raindrops just because I felt like a dork. (couldn’t help myself-it was pretty).
My garden is coming long nicely, lots of fresh basil, the snow peas are starting to peek out, my radishes that took a pounding from the rain (should be ok) and my rosemary got a much needed drink of water and is looking perky again.
I always look forward to days when I can really concentrate on cooking. The smell of the smoked rice cannot even be described, it must simply be experienced to understand. For tonight’s meal I made seared tuna, which I have never made before but it was amazing and the rice with Hatch peppers-fabulous. We needed something fresh on the side so I made a lightly seasoned cucumber tomato salad. Bueno!!
- 2 tuna steaks
- 2 Tablespoons olive oil
- 1 Teaspoon rice wine vinegar
- 1/4 cup water
- 1/2 teaspoon Korean red pepper
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Kosher salt
- 1 slice bacon (reserve fat)
Cook bacon and reserve fat. Mix the vinegar, water and marinate tuna for an 1-2 hours. Sprinkle the tuna with spices. Before cooking add more spices if you think it is necessary. Heat oil and bacon fat in cast iron skillet and sear tuna for 3-4 minutes on each side. The middle should remain pink.
- 1 cup smoked basmati rice
- 1-1/2 cups chicken broth
- 1/3 cup roasted Hatch chili peppers, chopped
- 2 Tablespoons slivered almonds
- 1 Tablespoon butter
- 1 Tablespoon crumbled bacon (one slice)
- Kosher salt and freshly ground black pepper
Mix rice and broth in saucepan and soak for 10 minutes. Add 1 Tablespoon of chilies, almonds, salt and pepper. Bring to boil then reduce and cook for 15 minutes. Add remaining chilies and crumbled bacon and stir well.
- 1/2 cucumber, chopped (I used mandolin to spiral)
- 6 cherry tomatoes, sliced
- 1 teaspoon rice wine vinegar
- 1 teaspoon lime juice
- 1/2 teaspoon dill
- Salt and Pepper
Mix all ingredients together and refrigerate.
Enjoy the Evening!!