Menu ideas and recipes for striped bass, yellowfin tuna, tuna salad, meatloaf, blueberries, brown rice and black beans
Striped bass and crunchy rice
Two words: crunchy rice. I’ve always heard people rave about the crunchy rice (tahdig) at the bottom of a pot of Persian rice and now I understand their obsession. I made this recipe for striped bass (instead of cod) with soy-caramelized onions and potatoes, but I used cooked white rice instead of the potatoes. Little did I know how good it would be. If the potatoes in the kitchen now are still hanging around later this week, I might make this again.
Yellowfin tuna and tuna encore
The following night I was crunched for time and my original recipe plan wasn’t a great choice for yellowfin tuna. I looked at the condiment shelves in the frig and decided to sear the tuna, flip it and baste it with a mix of hoisin sauce and Kashmiri coconut hot sauce from Tattoo. Very tasty.
The next day, I chopped the leftover tuna (with sauce) and added chopped hard-boiled eggs, sweet onion, celery, pickled kale stems, cilantro, turmeric, black pepper and mayo for a crazy delicious tuna/egg salad.
Bulgogi meatloaf
This bulgogi meatloaf from Bon Appetit is the gift that keeps on giving. We had it for dinner twice and then I enjoyed a few meatloaf sandwiches for lunch. The gochujang (Korean hot pepper paste) mayonnaise mixture I slathered all over my sandwiches took them to 11.
Blueberry muffins
It’s blueberry season here in North Carolina. Jim and I both brought home a few pints so I made Jordan Marsh blueberry muffins. Jordan Marsh was a department store chain in Massachusetts that was famous for its big blueberry muffins—mine aren’t as big but they’re just as good.
Instant Pot staples
Peering into one of the top shelves of our kitchen cabinets, I spied some opened bags of brown rice and black beans that had been there a while. I pulled out my Instant Pot and cooked the brown rice first, and then the black beans. Since I didn’t have any immediate plans for the black beans, I froze them, but I used some of the brown rice—more on that next week—and froze the surplus.
Until next week, stay safe, stay well, take care.
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