Foodie bliss

Every now and again I find myself enjoying what I describe as a gastronomical religious experience. I’m a food snob, I admit it. I love good food, the rest isn’t worth the calories. I recently had one of those meals in Austin, Texas.

Do you know who Tyson Cole is? Only the latest recipient of the James Beard Award for Best Chef in the Southwest, an honor that celebrates how he expresses his genius on plate after plate at Uchi and its little sister dining room, Uchiko.

On the recommendation of a local, I had a meal at Uchiko my last night in town. You can read all about it over at Eating Our Words. I thumbed through their cookbook while I ate my Fried Milk dessert, immediately knew I had to own a copy. Armed with the cookbook featuring fantastic cooking techniques and my lingering Uchiko-buzz, I attempted a new dish inspired by Cole and his cookbook (by the way, you really should a copy of it). You can click on this link to see more of the Uchiko food porn shots.

I came across a recipe for tuna steak coupled with compressed watermelon and other fancy accoutrements I chose to skip. I don’t really have a recipe for this, I’ll simply walk you through the method. This was very easy and quick to put together. I decided to allow the tuna steaks to marinate for about an hour and at the same time this allowed me time to dehydrate the watermelon slices.

Tuna Steaks with Dehydrated Watermelon
serves 2

For the steaks:
2 tuna steaks, marinated
Marinade:
2 tbsps extra virgin olive oil
Crushed black pepper
Sea salt

Dehydrated Watermelon
4 watermelon slices (about 1/2-in thick)
Fish sauce
Cooling rack
Remove any seeds and sprinkle each side of the watermelon slices with a couple drops of the fish sauce. Then place them on the cooling rack over a cookie sheet and allow some of the liquid to drain out of the watermelon.

Peach & Habanero Sauce
2-3 ripe peaches, peeled & diced
Water
Pinch of salt
Habanero sauce, to taste
Throw everything, except the water, into a small saucepan. Add enough water just to come to the tops of the peach cubes, bring it to a slow boil/heavy simmer and cook until the peaches have softened to mush. Keep warm.

Sear the steaks in a nonstick skillet, we like ours medium rare, but cook it to your preference. Lay 2 slices of watermelon, spread a bit of the peach sauce and top with the seared tuna steaks.

I know this combination of ingredients may sound odd, but it really works. The tuna steaks were simply flavored, so you can really appreciate their flavor. The watermelon, which is always just mildly sweet, is accented by the complex saltiness of the fish sauce and all of this balanced out by the fresh sweetness and spiciness of the peach sauce. It was a perfectly harmonized dish.

Enjoy!
Cookingly yours,
Anamaris

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