In my house we love some tuna steaks. These fish are abundant here in South Florida and we often come home from fishing trips with pounds and pounds of fresh steaks. But how to prepare them? Here is a list of quick & easy tuna marinades that can be made with common ingredients. Simply add your tuna steaks and marinade to a large Ziplock bag and store in your refrigerator for several hours before grilling. I hope you enjoy!
Equal parts sesame oil and soy sauce with a pinch of celery seed
7 parts zesty Italian dressing to 1 part fresh lemon juice
3 parts teriyaki sauce to 1 part honey, mixed well
Equal parts orange juice and soy sauce, some chopped garlic, some chopped parsley, black pepper, a dash of lemon juice, a dash of olive oil
Combine the onion, green pepper, olive oil, sugar, garlic, and black pepper in a small pan and saute on medium heat five minutes or until tender.
Combine the egg, worcestershire, ketchup, salt, ground beef, and vegetable mixture in a large bowl and hand mix until all ingredients are evenly distributed. Form into two evenly sized bricks and brown in a skillet over medium heat for 3-4 minutes per side.
Transfer to a baking dish, cover with tinfoil, and bake at 425 for 30 minutes.
Serve over sauteed potatoes and carrots and enjoy!
It’s been a while since I published a recipe – to be honest, it’s been a while since I wrote a recipe and just as long since I did any serious cooking. I’ve just been so busy working and writing code that I haven’t had a chance to write anything else. Tina has also really stepped up and decided to enjoy cooking, so I rarely get a chance to get into the kitchen any more. After waking at 3AM with Rylan and seeing a similar recipe on a late-night cooking show, i decided to give this a shot this morning. They go great with Corona Light and Sunday football!
I hope you enjoy these tasty slow-cooked curry chicken thighs, they truly are delicious.
8 Chicken Thighs
4 Tbsp Yellow Curry Powder
1 Tbsp Chinese 5-spice Powder
2/3 Cup Orange Juice
1 Tbsp peanut oil
1 Tbsp sesame oil
1 Tbsp chili oil
Salt & Pepper
Brown the chicken thighs over medium-high heat in the peanut oil. Sprinkle salt and pepper over the chicken while it’s cooking. Cook for 3-4 minutes per side or until golden brown.
Combine all other ingredients into a slow-cooker / crock pot.
Add browned chicken thighs to crock pot and cook on High for 4-6 hours until the chicken falls off the bone.
Remove chicken from juice and serve warm with fried rice and vegetables.
When it comes to dinner, there is no fooling around in the Collier household. Last night, we prepared some delicious pork tacos, topped with our favorite Mexican fixings. Here’s how we did it. Makes 2-3 servings.
6 warm flour tortillas
3/4 cup pulled pork, seasoned to taste
1/2 cup shredded lettuce
1/3 cup mixed Mexican cheeses
1/3 cup diced jalapenos
Salsa to taste
It’s pretty straight-forward folks. Built your tacos how you like them. Here’s how I do it:
Mix the pork and jalapenos and spoon into a tortilla.
Drop in some spicy salsa and a pinch of cheese.
Top with shredded lettuce.
Pair with a Corona light and enjoy!
I cook the meat by combining a large pork butt with a 1-cup mixture of BBQ sauce, rice vinegar, and a few drops of liquid smoke. The pork is slow cooked in a crock pot for 6 hours on high heat. I then remove the bone and fat, shredded the meat, and cook on low for another 6-8 hours. It is then ready for sandwiches, tacos, or whatever you can think of.
I’ve got to give the credit of this drink to Tina and her Sister. They concocted this delicious treat a couple weeks ago and I played with the ratios for a few nights to come up with this. Make sure to serve cold and enjoy with friends!
2 oz Orange Juice
1 oz Cherry Pomegranate Juice
1 oz Sprite
2 oz Skyy Vodka
Splash Lime Juice
Combine all ingredients. Mix well. Serve over ice with a wedge of lime.
I was inspired to create this recipe by my love of smokey flavored slow-cooked pork. It’s easy, inexpensive, tender, juicy, and flavor-packed! If you have a local butcher, they can provide you with pre-cut steaks. It’s more likely, however, that you’ll have to cut your own from a Boston Butt.
Large Boston Butt Pork Roast
1/4 cup ketchup
18 ounces Light Beer
2 Tbsp Brown Suger
2 Tbsp Liquid Smoke
1 Tbsp Soy Sauce
1 Tsp Hot Sauce
Cut the pork (against the grain) into 3/4-inch thick steaks. One large roast should produce 6-8 medium steaks.
Coat both sides of each steak with olive oil and sprinkle with salt and pepper.
Sear the steaks 4-6 minutes per side over high heat on a grill or stovetop.
Mix the sauce ingredients and pour into a 9×12 baking dish. Add the steaks and coat well with sauce.
Cover with foil and bake at 375-degrees for 90-120 minutes.
Remove steaks from sauce and let the fat float to the top. Skim and add sauce to a saucepan. Baste steaks while finishing over high heat on the grill for 1-minute per side.
Plate the steaks, spoon a bit of sauce on top, and serve hot.
Note: You can cook the steaks in a disposable foil pan right on the grill. Just be sure to cover with aluminum foil. Try spicing up this recipe with more hot sauce or thinning the sauce with some white distilled vinegar. The steaks go great with garlic-sauteed egg noodles and greens.