ginger – Ink, Yarn & Beer

Epicurious.com is one of my favorite websites for food, but often their recipes are a bit bland for my tastes. I had some Ahi tuna at hand, searched for a recipe, and found this Ahi Tuna Kebab recipe which features a ginger-chile pepper marinade. Using this as a jumping off point, as well as reading some of the reviews, I came up with my own variant. This is absolutely delicious, and very easy to make!

1/4 c. seasoned rice vinegar (I used Trader Joe’s)
1/4 c. finely grated fresh ginger (I buy a lot, then freeze it – easy to grate, and it lasts!)
3 T. cooking oil
2 T. sesame oil
2 T. soy sauce
2 T. brown sugar
1/4 c. chopped fresh cilantro, with extra leaves for garnish
2-3 fresh serrano or jalapeno peppers, finely minced
1 lb. Ahi tuna, cubed into large cubes
2 bell peppers in different colors
2 Spanish onions

Create marinade using the vinegar, ginger, oils, soy, sugar, cilantro, and hot peppers. Whisk together in bowl, setting aside about 1/2 c. of the marinade. Pour the rest into a baggy, and add the cubed Ahi tuna. Marinate an hour or so.

Chop bell peppers and onions about the same size as the cubed tuna.

Preheat broiler. Prepare 3-4 metal skewers with alternating peppers, onion, and tuna. Spray with oil. Broil about 5 inches from broiler, turning about every 3-4 minutes until cooked as desired.

To serve, remove fish, onion, and peppers from skewers, and garnish with extra cilantro leaves. Spoon set-aside marinade over individual servings.

Suggested sides are edamame in the pods, white rice, and other fresh vegetables.

The first of the year – a day off! That is always something to enjoy. So, to celebrate, to feed the “Happy New Beer” beer makers, and to just try something that has been on the back of my mind for a bit, I decided to take the plunge and try my hand at making some scones. I’ve made plenty of scones – I’ve just been meaning to, but never have, created a recipe for ginger oatmeal scones.

Ginger Oatmeal Scones

Preheat oven to 400 F. Line cookie sheet with parchment paper.

1.5 sticks butter, at room temperature, cut into small pieces

1/3 c. sugar

2 c. flour

1 T. baking powder

pinch of salt

3/4 c. kefir, buttermilk, or thin yogurt

2 c. whole oats

1 c. chopped candied ginger

Mix together flour, powder, sugar, salt. Cut in butter with two knives, or with your fingers, until crumbly. Pour in kefir; stir with fork until just mixed. Dump in ginger and oatmeal. Blend together more. Shape into ball.

Turn out onto floured cutting board. Knead until smooth. Shape into ball, cut ball in half. Reshape each half into a ball, flatten ball with hand, twirl between palms to smooth edges and create a flat, circular disk. Cut into 6 scones. Repeat with second ball.

Bake at 400 F for 20 minutes, watching carefully to make sure they do not burn.

Yield: 12 scones.

Comments

Decent recipe – but needs some flavoring. I was hoping that the sourness of the kefir would be fine, but I don’t think so. Maybe plain buttermilk would be different. So, I think I would consider some lemon or orange zest, or perhaps even adding some juice. Hmmm.

Chopped Ginger