You may notice some changes to the blog visuals – I’m excited to have our website, portfolio of kitchen projects, and blog all on one wordpress site. We updated Rick & Cindy Black Architects as well, and kickstarted our blog about architecture, travel, and our work together. As much as I love writing about food on this site, I’ve been feeling the need to expand my writing to try to answer some bigger questions about architecture. So, I hope you will visit the other site and see a bit where our minds have been over the past few months!
With this work behind us and summer nearing to an end, we have good reason to celebrate. Friday we decided to eat at home instead of bothering with a restaurant, and I’m so glad we did. I went to the market with absolutely no plan and came out with fresh tomatoes, mozzarella, green beans, fresh albacore tuna fillets, and pepperonata from the antipasto bar. My goal was to make something fast that wouldn’t create too much heat in the kitchen. Besides a quick searing of the tuna and blanching the green beans, this was super simple.
Also perfect for a summer evening is Rick’s watermelon margarita: 2 oz tequila silver, 1 oz cointreau, 1 oz lime juice, 1 oz. pureed, strained watermelon, a sprig of mint and / or jalepeno slice, and a splash of agave nectar if needed. Dip the glass in a mix of salt and Trechas (sweetened chili powder) to suit.
(2) 5-oz albacore tuna filets
1/2 lb. green beans
3 heirloom tomatoes, sliced
4 oz mozzarella bocconcini, sliced
jarred Pepperonata (marinated peppers), chopped
1 tsp capers
8 basil leaves, sliced thin
1 clove garlic, minced
kosher salt & pepper
juice of 1/2 lemon
1 tsp red wine vinegar
lots of olive oil
1. Bring a large pot of water to boil and blanch the green beans for 4 minutes. Drain the beans, and heat 1 tbsp olive oil in the same pan. Add the beans back to the pan, set over medium heat, and cover to let sizzle in oil. After 5 minutes add the pepperonata mix and let simmer until warmed through.
2. Make a dressing with the garlic, salt & pepper, lemon, red wine vinegar, and 1/4 cup olive oil.
3. Heat 3 tbsp oil in a skillet over high heat. Season the tuna filets with plenty of salt and pepper and add to the skillet; sear on high heat 4 minutes per side. Add capers and let sizzle in the oil until fried. The tuna should be nicely browned and cooked medium.
4. Arrange the tomatoes, bocconcini, basil, cooked green beans and pepperonata, tuna and capers on a platter. Dress with the vinaigrette, extra olive oil and salt to taste.
Serves two hungry architects at the end of a long week… enjoy!