Mussel Taco or Burrito

I had some leftover mussels and leftover wheat tortillas, and decided to make some mussel tacos or burritos. The main difference between a taco and burrito is the size: a taco is a snack, whereas a burrito is a full … Continue reading Mussel Taco or Burrito

Avocado and Shrimp Cocktail

This was probably the first appetizer I’ve ever prepared, more than 25 years ago. It is completely out of fashion now, but it is still very tasty and avocado is popular now because of the omega 3 fatty acids it contains. Another good reason to share this is that I explain how to make your own cocktail sauce, even from scratch if you like. Feel free to grow your own avocados and catch your own shrimp as well if this isn’t foody enough for you 😉 Continue reading “Avocado and Shrimp Cocktail”

My First Poke

We eat most fish on Fridays and Saturdays, since I prefer to eat fish on the day that I bought it. The well-known Albert Cuyp market in Amsterdam is just a few blocks from the office, and I should take more advantage of that to go there and get fish during my lunch break so we can have fish on other days of the week as well as we both love fish.

When I was on the Albert Cuyp market I saw some nice tuna and thought it was time I would give ‘poke’ a try. Poke is a Hawaiian dish that I had never heard of before, despite having been to Hawaii for a week two years ago. I had noticed it on Richard McGary’s blog before, but only when I saw the photo of the Baby Lady smugly enjoying poke I knew I really had to try this 🙂 I was not disappointed, as we both loved it and I will definitely make poke again.

Poke is a Hawaiian dish made with raw tuna (called ahi in Hawaii, either big eye tuna or yellowfin tuna) and a variety of other ingredients. I based my first attempt upon Richard’s post about Pesto Poke, but I added some avocado as well and replaced the cilantro with parsley.  Continue reading “My First Poke”

Grilled Avocado with Tuna Sous-Vide

Yet another meal and another post inspired by fellow bloggers, two in this case. The idea to try tuna sous-vide came from A Single Serving, who left a comment on my sous-vide page. He mentioned tuna confit, which is not what I tried this time around (but I will). Instead, I cooked the tuna medium rare at 42C/108F. The idea to grill avocado came from Richard of REMCooks, as well as the idea to combine avocado and tuna. I made this for lunch, but it could also be a nice appetizer for two. If you don’t have sous-vide equipment, you could use a ziploc bag and stock pot as a good substitute (that will however require some attention to monitor the temperature) or simply serve the tuna raw.

You may now be thinking that I lost it. Grilling avocado? I had never thought of this, but I trust Richard and he’s right: it’s nice and a great way to eat an avocado that is not yet fully ripe. I was worried the avocado would ‘melt’, but that is not the case at all. The sous-vide tuna turned out very nice, with more flavor than rare tuna. I really liked the combination of flavors and textures, and the chile flakes made a big difference in this dish. Here’s what I did… Continue reading “Grilled Avocado with Tuna Sous-Vide”