BrokeAss Gourmet

BrokeAss Gourmet

Wasabi Tuna Tartare with Hoisin Won Ton Crisps

  • Prep Time 0:25
  • Cook Time 0:05
  • Estimated Cost $14.50
  • 2 Comments

Tuna tartare is one of those treats that always impresses yet is ridiculously simple to make. Really fresh tuna should be accented in kind with fresh, bright flavors—but be careful not to overwhelm it. The fresh lemon, spicy wasabi and sweet hoisin meld perfectly, showcasing the tuna in its starring role.

Ingredients

  • 1/2 lb very fresh (sashimi grade) yellowfin tuna $5.50
  • 1 small handful fresh cilantro leaves, chopped very finely $1 for a bunch
  • 1/4 red onion, chopped very finely (about 3 tbsp) $0.50
  • 1 tbsp mayonnaise Pantry
  • juice of 1 lemon, a few slices reserved for garnish $0.50
  • 1 tsp prepared wasabi paste (plus more to taste) $2 for 2 oz.
  • salt and pepper to taste Pantry
  • 1 avocado, diced $1.50
  • 8 small square won ton wrappers, cut diagonally to make 16 triangles $1.50 for 12 oz.
  • vegetable or canola oil for frying Pantry
  • hoisin sauce $2 for 12 oz.

Recipe Serves 2-3

Directions

  1. Chop the tuna very finely using a sharp knife and transfer to a mixing bowl. Stir in cilantro, onions, mayonnaise, lemon juice, wasabi paste, salt and pepper. Stir well to combine and immediately refrigerate.
  2. Heat about 1 inch of oil in a frying pan over medium-high heat. Once oil is hot, cook won ton triangles a few at a time, turning gently using tongs, until golden-brown. Remove from oil and drain on paper towels.
  3. To assemble plate, arrange won ton crisps in a circle. Scoop the tartare into the center of the crisps. Top tartare with diced avocado and 1 or 2 lemon slices. Dot each crisp with a dab of hoisin sauce. Serve immediately.

Category: Meals

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Lemon-Leek Chicken Legs

  • Prep Time 0:15
  • Cook Time 0:30
  • Estimated Cost $5.00
  • 0 Comments

Tonight is a perfect, beautiful night in San Francisco. It’s nearly 10 PM right now, yet still warm in my kitchen. In honor of this (rare) occasion, Michael came over tonight to make a picnic dinner with me to take Dolores Park while our ice cream churned (more on that tomorrow). These juicy, fragrant chicken legs were so easy to make, it hardly felt like cooking, which was good because I was way more interested in catching up with my awesome friend than fussing with anything complicated.

Ingredients

  • 2 large chicken legs, skin intact $4
  • 1 tbsp extra virgin olive oil Pantry
  • 1 leek (ends removed), sliced into thin rings $0.50
  • 1 lemon $0.50
  • salt and pepper Pantry

Recipe Serves 2

Directions

  1. Preheat oven to 400 degrees F.
  2. Place chicken in a baking dish (a pie plate is fine). Rub chicken all over with olive oil. Tuck leek slices between the flesh and the skin of the chicken. Sprinkle any remaining leeks over the top of the chicken.
  3. Slice the lemon in half, setting one of the halves aside. Slice the other half into thin rings.
  4. Squeeze the reserved lemon half over the chicken.
  5. Sprinkle salt and pepper liberally over the chicken.
  6. Top the chicken legs with the sliced lemons and cover the baking dish tightly with aluminum foil.
  7. Bake for 25-30 minutes, or until the chicken is fully-cooked.
  8. If desired, place chicken under the broiler (turned to high) for 1-2 minutes to brown the skin and the lemons.
  9. Serve immediately.

Category: Meals

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Chilled Watermelon-Yogurt Soup

I bought a brand new camera today and was so excited to cook up a storm, but it’s an absolutely gorgeous (and hot) day here in San Francisco, and I can’t seem to get myself to turn my stove on. Rather, I think I’ll have some chilled soup and head to Dolores Park.

Note: be sure to use plenty of pepper. It perks up the mellow watermelon.

Ingredients

  • 1 small or 1/2 large seedless watermelon, removed from rind and cut into chunks $4
  • 1 cup plain yogurt (whole, low-fat or nonfat) $2.50 for a pint
  • juice of 1 lemon $0.50
  • 1 handful fresh mint leaves $1 for a bunch
  • salt and pepper to taste Pantry

Recipe Serves 4

Directions

  1. Puree all ingredients together in a blender or food processor. Chill until needed or serve immediately in glasses or bowls.

Category: Meals

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Summer Capellini with Red Pepper Sauce

  • Prep Time 0:25
  • Cook Time 0:20
  • Estimated Cost $7.00
  • 6 Comments

Some people like to put fake sugar, butter substitutes and other weird stuff in their food to keep it light. I prefer to simply use a little creativity.

Red bell peppers become incredibly creamy and decadent after being roasted and pureed with garlic, onions and just a smidgen of half-and-half. I added shredded carrots, fresh corn and tomatoes because that’s what I had in my vegetable bin, but feel free to use spinach, broccoli, mushrooms, eggplant—whatever you have on hand. I like to leave the veggies raw, letting the heat of the pasta and sauce gently “cook” them. If you prefer softer veggies, feel free to blanch them before adding them to the pasta.

Ingredients

  • 1/2 lb capellini (angel hair) pasta, preferably whole wheat or Dreamfields $2.50 for 1 lb
  • 1 red bell pepper $1
  • 1 tbsp extra virgin olive oil Pantry
  • 1/2 onion, diced $0.50
  • 2 cloves garlic, minced Pantry
  • 1/8 cup half-and-half $1.50 for 1 oz.
  • 2 carrots, shredded $0.50
  • 1 ripe tomato, diced $0.50
  • 1 large handful fresh basil leaves, chopped $1 for a bunch
  • salt and pepper to taste Pantry

Recipe Serves 4

Directions

  1. Cook capellini in boiling water according to directions. Drain and set aside.
  2. While capellini cooks, roast the red pepper, either over a flame on a gas burner or under a broiler in the oven. Hold pepper (using tongs, or a baking pan if using a broiler), directly over (or under) the flame, rotating periodically, until its skin is completely blackened. Rinse pepper under cool water and peel away the blackened skin, revealing a very soft, silky pepper. Remove stem and seeds. Chop pepper into small pieces.
  3. Heat olive oil in a small pot over medium heat. Add onion and garlic and cook just until fragrant, 1-2 minutes. Add red pepper, half-and-half, and 3 tbsp water. Cook until liquid begins to bubble, 2-3 minutes. Remove from heat.
  4. Puree pepper mixture, using a blender, food processor or immersion blender until smooth.
  5. Toss pasta with red pepper sauce, vegetables, and basil. Season with salt and pepper.
  6. Serve hot.

Category: Meals

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Squash Blossom Quesadillas with Fresh Corn Pico de Gallo

  • Prep Time 0:25
  • Cook Time 0:14
  • Estimated Cost $10.75
  • 20 Comments

Today, Kristina and I headed to the Mission Community Market (hands-down my new favorite farmers market), to see what might catch our eyes. We found lots of delicious things and trekked home with bags full of fresh tomatoes, corn, onions and a new-to-me ingredient— squash blossoms. The man selling these beautiful, bright orange flowers told me to make quesadillas with them, so I took his advice and added my own fresh corn salsa. These would also be tasty with black beans or sauteed mushrooms.

Ingredients

  • 1 cob fresh corn, shucked and cleaned $0.50
  • 1 large or 2 small tomatoes, diced $1
  • 1/2 jalapeño, seeded and diced $0.25
  • 1 handful cilantro leaves, chopped $1 for a bunch
  • 1 clove garlic, minced Pantry
  • 1 onion, half sliced, half diced $0.50
  • salt and pepper to taste Pantry
  • olive oil Pantry
  • 10 squash blossoms, stems removed $3 for 1/2 lb.
  • 4 medium-size flour tortillas $1.50 for 12
  • 1/2 cup shredded cheddar cheese $3 for 12 oz.

Recipe Serves 2

Directions

  1. Use a sharp knife to carefully cut the corn kernels from the cob. Transfer to a bowl. Add diced tomatoes, jalapeño, cilantro, garlic, and diced onion. Season with salt and pepper, toss together and set aside.
  2. Heat 1 tbsp olive oil in a frying pan over medium-high heat. Add onions and cook until very fragrant--about 1 minute. Add squash and cook, stirring occasionally, for 2-3 minutes, until squash shrink down significantly. Remove from heat.
  3. To assemble the quesadillas, sprinkle 1 tortilla with 1/2 the cheese. Top cheese with 1/2 the squash blossom mixture and a second tortilla. Repeat with remaining ingredients.
  4. Heat 1 tbsp olive oil in a frying pan or grill pan over medium-high heat. Cook quesadillas, one and a time, until tortillas are golden-brown and crispy and cheese has melted.
  5. Cut into wedges and serve with the pico de gallo.

Category: Meals

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