Tag Archives: soy sauce

Beet and Goat Cheese Salad

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Ingredients:

8 medium beets (2 pounds);

4.5 ounces of goat cheese;

1 tablespoon of minced chives;

2 tablespoons of turbinado sugar (or brown sugar);

2 tablespoons of soy sauce, and;

2 tablespoons of rice vinegar (preferably seasoned)

Directions:

Boil or roast beets and slip the skins. Slice 1/4-inch-thick slices of beets. Mix goat cheese and chives. Combine sugar, soy sauce and vinegar. Spread goat cheese between two beets slices until used. (like an Oreo cookie!). Place a leaf of bibb lettuce on small plates or in small bowls. Place beet – cheese stacks on lettuce leaf (two to a plate/bowl). Spoon dressing over beet stacks. Drizzle with olive oil and garnish with a couple of chive sticks.

TUNA-PAN SEARED WITH GINGER SOY SAUCE

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  • Leaves from 1 bunch fresh cilantro, chopped (you can substitute parsley)
  • 2 jalapeno peppers sliced (I take out the seeds and actually chop the peppers)
  • 4 t. grated fresh ginger
  • 4 garlic cloves, grated
  • 4 limes, juiced
  • ½ cup soy sauce
  • 1/8 t. sugar
  • salt and fresh ground pepper
  • ¼ cup plus 2 T. EVO
  • 4 6 oz. Pieces of ahi tuna or 24 ounces of a tuna loin
  • 2 ripe avocadoes, halved, pitted, peeled and sliced.

Combine cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper and ¼ cup of EVO.  Mix well.  Place a large skillet over medium-high heat and coat with remaining 2 T. EVO.  Season the tuna piece(s) generously with salt and pepper.  Lay tuna in hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute.  Pour half of the cilantro mixture into the pan to coat the fish.  Transfer the seared tuna to plates and serve with the sliced avocado and remaining cilantro sauce drizzled over the whole plate.