Horseradish and Jack
Dog cruelty? Knowing this dog, he probably will now seek it from now on as soon as he catches a wiff. I also had a shredded cabbage salad, that disappeared too. I'll probably be sorry about that later tonight as Jack sleeps in my room.  |
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| Yum - I LOVE grilled ahi tuna!
Good job with the cabbage as well - you are in for a fun night!   |
Can you post your recipe? I just made seared Ahi the other night, first experience with it, never had it and everyone raves how good it is. I marinated in a mixture of soy sauce, lemon juice, pepper, and garlic........and it was just eeeehhhhh. I hate when something doesn't come out tasting great, even though hubby said it was okay, not to get upset, I should just try another recipe or tweak that one. I don't want to spend the money on the fish unless I think it is going to come out tasting great. This tasted about like tuna out of a can, lol. Very sad day for me.......  |
got sheep wrote: Yum - I LOVE grilled ahi tuna!
Good job with the cabbage as well - you are in for a fun night! That's what I wanted to say ........yummy!!! I don't blame him for trying despite the unexpected sauce!!! How did the night go? |
| Usually I don't marinade it. The secret is fresh stuff which I can't get. It always is a few days old and a little stinky, not much but enough to put me off. So I buy it frozen They come 2 portions cryopacked.....heavy plastic vacuum sealed. I'm cool with it, but I still rinse well before cooking it.
Originally I used Alton Brown recipe but I've made changes to suit me: Normally this is the recipe: 1/2 cup soy sauce 1/2 cup honey 1/4 cup dry wasabi powder Mix the above together, reserve a bit for dipping sauce for later. Marinate the tuna in that 1 hour. (Me, I don't like marinades for tuna so it's almost and dunk and go.....more like a few minutes at most Roll edges in sesame seeds, be prepared to use up to 1/2 cup. Yesterday all I had was horseradish. Mix 2 large Tbs. horseradish with an equal part soysauce and maybe 1/2 tsp honey.....ask the bear what came out of his head. Then I added maybe another 1/4 cup or more mayo to make a sauce. Maybe I added a dab of OJ to thin it a bit more.....I know I thought about it. I rolled the fish in the sauce and did something for a few minutes and came back.....I chopped the cabbage. (Oh yeah, pull out a Tablespoon of the marinade before adding the fish to flavor the sauce later. Roll the fish edges in sesame seeds. If you buy it in those small bottle, don't bother. The seeds are too expensive. I buy sesame by the pound in the Middle East stores. I didn't use the grill for two small tuna portions. Instead I pulled out the trusty heavy cast iron pan and sprayed it with Pam. I could have used peanut oil if I had it. I got the pan nice and hot and then cooked the tuna no more than 3 minutes per side. (Normally I like it around 45 seconds per side and still rawish in the middle, but DH doesn't. The longer you cook tuna the more it tastes like canned stuff) . Now, if you don't like rare fish, maybe you should not try this recipe. Remove from pan and let sit covered for another 2-4 minutes while you prepare the plates. I mixed the remaining marinade with some more horseradish...and a smidge more mayo to make it spreadable. If you can only find horseradish sauce, then you can omit the mayo. That went on the plate first and the tuna over the top. For salad I chopped cabbage and made an light olive oil (not EVOO)/ricewine vinegar and a smidge of ginger (fresh grate) dressing. Taste for salt and sugar, add if necessary. Canola oil would be fine for the oil. I've never seen a dog try to stand on his head, but apparently Jack thought that was a way to remove the horseradish from his sinuses. Can you imagine if it had been Wasabi? Poor dog. |
 Poor Jack.
Bally used to love eating frozen peas that had fallen out of the freezer, but after the day I accidentally spilled a packet of wasabi peas and the furry vacuum cleaner came running to help..... well you can guess the rest. |
Does jack have a cast Iron stomach? I hope you have a wind free night, no SBD's drifting in the breeze around the room 
I am amazed he liked Horeradish, next thing you know he will be asking for Chilli as a side treat.  |
| Wasabi peas!! That would be interesting
Yes, Jack has more of a cast iron stomach than I do. He will eat anything and I do mean just about anything.....I'll eat a lime, he won't (though lime ade, margarita or pie is fine with him)......he'll eat dog poop, I won't. Chile is part of his weekly faire. He likes all from mild to hot, red or green. He's a real New Mexican dog. Tabasco though is licked reluctantly . "I'm English sheepdog, not Cajun." It's OK Jack, I'm not wild about it either. When he meets something for the first time he'll swallow without chewing. Next time, if it was really good, he'll savor by chewing. NO problem with the cabbage......what a guy 
Simone, with her tender tummy, is more selective.....she avoids all hot things and vinegar. Glacier is more like Simone. All three are fork trained, though Jack sometimes wants to eat the fork too. The hardest to train is rice. Dogs would rather lick, not open mouth and let Mom insert food. When we do rice without spillage, then we are "civilized." Harry is just entering fork training. And yes, this is all at the end of the upright meals. |
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