BrokeAss Gourmet

BrokeAss Gourmet

Smoked Tuna Salad

Evan told me about can-smoked tuna yesterday as we were discussing cool ways to apply fire to food. His friend David Ruderman, an Orthodox rabbi, showed him how to do it once, when he was visiting from Israel. David picked it up during his time in the military, where this trick originated. I have to admit, at first I was skeptical; the process involved packing a can of oil-packed tuna with a wad of toilet paper and setting it on fire. It sounded dangerous and kind of gross.

Still, I was intrigued. And now, having just done it, I can confirm that it’s actually quite easy, tasty and really, really fun to make. Though the fire actually stays quite small and is surprisingly non-smelly, there’s something just awesome and rustic-feeling about setting up a “smoker” on your back deck.

And the results are just incredible. The smoking process gets rid of that fishy, tinny flavor, replacing it with a complex, smoky one, making it perfect for this smoked-whitefish-style salad preparation.

I happened to have some fresh bialys, which I toasted and served it on top of. It’d be good plain too, or heaped on top of some dressed greens.

Note: I highly recommend using very basic toilet paper or tissue. Don’t use anything with fragrance or lotions in it.

  • ingredients
  • 1 can olive-oil-packed tuna $2
  • unscented toilet paper or tissue, preferably organic
  • 2 tbsp finely-minced onion $0.50 for a whole onion
  • 1 tbsp finely-chopped flat-leaf parsley $1 for a bunch
  • juice of half a lemon $0.50 for a whole lemon
  • 1 hard-boiled egg, cooled and chopped $1.50 for 6 eggs
  • 2 tbsp mayonnaise Pantry
  • salt and pepper to taste Pantry
Total Cost of Ingredients: $5.50

Directions

Carefully open up the can of tuna without removing any of the oil. Discard the lid.

Place the tuna can in a large pot and bring it, with some toilet paper or tissue outside. Keep a pitcher of water nearby, just in case.

Take about 4 squares of toilet paper (or the equivalent amount of tissue) and fold it up into a little stack. Press it into the tuna, allowing the edges to hang off the sides. The paper should soak up quite a bit of oil.

Carefully light a dry edge of the paper and watch it while it burns. The whole thing will catch on fire and continue burning (using the oil as fuel). Stay nearby, and keep an eye on it. It should keep burning for 10-15 minutes.

Eventually, the flame will go out, which means that the fish has finished smoking. Let the can sit for 5 minutes to cool down.

Use a fork to carefully remove the ashy paper (it should just peel off). Discard it and transfer the fish into a mixing bowl. Refrigerate for 5-10 minutes, to cool it down.

Stir the cooled fish together with onion, parsley, lemon juice, egg, mayonnaise, salt and pepper.

Serve immediately or chill for up to 24 hours.

Serves 2.

Category: Meals

Tags: , , , , ,

Share this Recipe: Share on Facebook • Tweet This! • Pin it on Pinterest

Apple-Onion Tartlets with Cheddar

  • Prep Time 0:15
  • Cook Time 0:45
  • Estimated Cost $8
  • 18 Comments

Ooh, these are so good.

Sweetness from the caramelized onions and apples is contrasted delightfully with salty cheddar and spicy black pepper. Make them for brunch, or a light supper, served with a green salad.

Ingredients

flour for baking and rolling Pantry
2 tbsp extra virgin olive oil Pantry
2 medium onions, sliced thinly $1
1/2 tsp each salt and black pepper Pantry
1 recipe pizza dough $1.50
2 Granny Smith apples, cored and sliced thinly $2
1/2 cup shredded sharp cheddar cheese $3.50 for 8 oz.

Recipe Serves 4

Directions

  1. Preheat the oven to 400 degrees F. Lightly flour a baking sheet and set aside.
  2. Heat the oil in a large frying pan over medium-low heat. Add the onions and stir a few times, to distribute the oil evenly. Add the salt and pepper and stir again. Cook for 18-20 minutes, allowing to caramelize, stirring once or twice throughout cooking.
  3. While the onions caramelize, divide the dough into 4 even balls on a lightly floured surface. Use your hands or a rolling pin to roll each ball out into a 6" circle. Set the circles on the prepared baking sheet (it's OK if they touch--they won't when you're done assembling the tartlets).
  4. Arrange about half-an-apple's worth of slices on a circle (as if you were making apple pie) in the center of one of the dough circles. Make sure to leave about 1 1/2 inches of dough at the border.
  5. Top the circle of apples with about 1/4 of the caramelized onions.
  6. Fold the border of dough in, to form a tartlet (it's supposed to look rustic, so don't worry about making it look perfect). Sprinkle the whole thing (crust included) with about 1/8 cup cheddar cheese.
  7. Repeat the tartlet-making process with the remaining ingredients.
  8. Bake for 18-22 minutes, or until the crust is golden-brown and the cheese is bubbly.
  9. Serve whole or cut into wedges.

Category: Meals

Tags: , , , ,

Share this Recipe: Share on Facebook • Tweet This! • Pin it on Pinterest

Sweet Potato Frittata with Caramelized Onions and Cheddar

  • Prep Time 0:15
  • Cook Time 0:30
  • Estimated Cost $8.50
  • 24 Comments

Easy to assemble and perfect for breakfast, lunch or dinner—or even tucked into a sandwich.

Ingredients

  • extra virgin olive oil Pantry
  • 1 medium onion, sliced $0.50
  • 1 medium garnet yam, cut into 1/4" thick slices (leave the skin on) $0.50
  • 2 green onions, chopped $1 for a bunch
  • 6 eggs, lightly beaten $1.50
  • 1/4 cup half-and-half or whole milk $1.50 for a pint
  • 1/2 tsp each salt and pepper Pantry
  • 1/2 cup shredded cheddar cheese $3.50 for 8 oz.

Recipe Serves 4-6

Directions

  1. Preheat the oven to 350 degrees F. Lightly oil an 8" pie pan and set aside.
  2. Heat 1 tbsp olive oil into a a medium frying pan over medium heat and add the onion. Cook, allowing to caramelize, for 7-8 minutes.
  3. Layer the sliced sweet potato in the oiled pie pan. Spread the caramelized onions in an even layer over the sweet potatoes, then sprinkle with the chopped green onions.
  4. Whisk the salt and pepper into the half-and-half or milk and eggs, then pour over the sweet potatoes, onions and green onions. Give the pie pan a gentle shake to distribute everything.
  5. Top with the cheddar cheese and bake for about 30 minutes, until the eggs are completely set and the top is browned and bubbly.
  6. Let cool slightly (or all the way to room temperature), then cut into wedges and serve.

 

Category: Meals

Tags: , , , , ,

Share this Recipe: Share on Facebook • Tweet This! • Pin it on Pinterest

Spicy Wonton Soup

  • Prep Time 0:25
  • Cook Time 0:15
  • Estimated Cost $10.50
  • 16 Comments

It's a cold, blustery day here in San Francisco. The wind is whips through the trees, smacking residents in the face. The rain (which, yes, we do need) shows no signs of stopping.

It's a perfect day for hot, spicy wonton soup. I made this with shrimp dumplings, but it would also be delicious with last week's gyoza (drop them into the soup instead of frying). 

Ingredients

* 2 tsp vegetable or coconut oil Pantry
* 4 cloves garlic, chopped, divided Pantry
* 1 small (1") piece ginger, peeled, minced, and divided $0.50
* 3 tbsp fish sauce $2.50 for a 12-oz bottle
* soy sauce Pantry
* 1/2 lb raw, peeled, deveined shrimp, chopped finely $4
* 1 green jalapeño, finely minced $0.25
* 1 medium shallot, minced $0.25
* 4 green onions, sliced (reserve a few pinches for garnish) $1 for a bunch
* about 20 small, round wonton wrappers $2 for a 12-oz. package

Recipe Serves 4

Directions

  1. Heat oil in a large soup pot over medium heat. 
  2. Add half of the garlic and half of the ginger and cook for 1 minute, stirring. 
  3. Add the fish sauce, 3 tbsp soy sauce and 6 cups of water. Stir well, and taste. Add a touch more soy sauce if it's not salty enough for you (or a touch more water, if it tastes too salty for you). 
  4. Cover, increase heat to high, and bring to a boil. Once it boils, reduce heat to medium, and let simmer while you prepare the wontons. 
  5. In a mixing bowl, combine the remaining garlic and ginger, the shrimp, the jalapeño, the shallot and the green onions. 
  6. Add 1 tbsp soy sauce and stir well to combine. 
  7. To roll the wontons, brush the edges of a won ton skin lightly with water (use a clean finger or a small pastry brush). 
  8. Place about 3/4 tsp of the shrimp mixture in the center of the wrapper. 
  9. Fold the wrapper in half and make 5-6 small pleats as you seal the wrapper together, pinching gently to ensure total closure. 
  10. Repeat with the remaining filling and wrappers, until all the wontons are made. Add the prepared wontons to the simmering broth. 
  11. Cook for 7-8 minutes, until the wrappers are no longer doughy. 
  12. Divide between bowls (make sure each bowl gets an even number of wontons) and garnish with the reserved green onions. Serve immediately.

Category: Meals

Tags: , , , , ,

Share this Recipe: Share on Facebook • Tweet This! • Pin it on Pinterest

Tamago-Tofu Sushi

  • Prep Time 0:30
  • Cook Time 0:20
  • Estimated Cost $11
  • 17 Comments

This easy and fun rendition of maki sushi happens to be vegetarian, but I bet it will appeal even to the most devoted raw fish lovers.

I like to make my tamago (a sweet Japanese omelet) in the microwave. since it makes it nice and fluffy in a very short amount of time, but feel free to cook yours in a small frying pan.

Ingredients

  • 1 1/2 cups sushi rice, cooked according to package directions and cooled to room temperature $2.50 for 24 oz.
  • 2 tbsp. seasoned rice vinegar $1.50 for 10 oz.
  • 2 eggs, beaten $1.50 for 6
  • dash soy sauce Pantry
  • 1 tsp sugar Pantry
  • vegetable or coconut oil, for frying Pantry
  • 1 14-oz container of extra-firm tofu, pressed in a clean dish towel to remove excess liquid and cut into strips $2
  • 6 sheets nori $2.50 for 12
  • 2 carrots, shredded or julienned $0.50
  • 3 scallions, split lengthwise, then cut into 6" strips $1 for a bunch
  • toasted sesame seeds for garnish optional

Recipe Serves 2-3

Directions

  1. Drizzle the rice vinegar over the cooked sushi rice and set aside.
  2. To make the tamago, combine the eggs, soy sauce and sugar in a small microwaveable bowl. Microwave on high for 1 minute-1 minute and 20 seconds, until just set. Set aside to cool.
  3. Heat about an inch of oil in a large, heavy-bottomed frying pan over medium heat. Add the pressed, sliced tofu and cook for 8-10 minutes on each side, until a thick, crisp crust develops. Remove from the pan and drain on paper towels.
  4. Once the egg tomago has cooled, slice it into long strips.
  5. To assemble the sushi rolls, place a sheet of nori, shiny-side-down on a clean cutting board or sushi mat. Wet your hands completely and scoop up a handful of rice. Press an even layer of rice from the bottom of the nori, up about 3/4 of the way.
  6. Arrange a few slices of tamago, tofu, scallions and carrot in an even line at the bottom of the nori sheet, on top of the rice layer. Roll the nori tightly, encasing the fillings. Use a little water to seal the end if necessary. If you have a sushi mat, you can use it to roll the sushi at this point. Repeat with remaining nori, rice and fillings.
  7. Slice the sushi into 1” or 1 1/2 “ pieces, sprinkled lightly with sesame seeds, if desired.
  8. Serve garnished with your favorite sushi accompaniments. I like lemon, soy sauce, wasabi and pickled ginger.

Category: Meals

Tags: , , , ,

Share this Recipe: Share on Facebook • Tweet This! • Pin it on Pinterest