Sashimi Tuna - Ron - is this similar to what you had?

Sashimi Tuna

12 ounces ahi tuna steaks (sushi quality)
1 cup low sodium soy sauce
1 cup chopped chives
1/2 teaspoon chopped garlic
1/3 cup wasabi
1 tablespoon rice vinegar
2 bunches watercress
2 cups pickled ginger

Cut tuna in thin slices, divide, and arrange on four large plates.
Cover with plastic wrap and keep chilled until ready to assemble.
Combine chives and garlic with soy sauce. Reserve.
Mix wasabi and rice vinegar to a paste consistency. Reserve.
Wash watercress, trim stems and pat dry with paper towels.

Plating:
Place watercress on top of tuna.
Set pickled ginger and wasabi on each side of the watercress.
Pour sauce around tuna and serve.

Crab Bisque

12 live or frozen uncooked blue crabs (3 to 3 1/2 pound), rinsed well
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, crushed
1 Turkish or 1/2 California bay leaf
4 large thyme sprigs
1 whole clove
1/4 teaspoon black peppercorns
1/2 cup Cognac or other brandy
1 cup dry white wine
1 3/4 cups reduced-sodium chicken broth
6 cups water
1/3 cup long-grain white rice
1 teaspoon finely chopped tarragon
2 teaspoons fresh lemon juice
Large pinch of cayenne
1/2 pound lump crabmeat, at room temperature 30 minutes, picked over

Equipment: an 8- to 10-qt pot with tight-fitting lid; a meat pounder or a rolling pin without handles

If using live crabs, add to pot of boiling water using tongs. Cover pot and cook over high heat until crab shells are red, 5 to 6 minutes. Drain crabs in a colander.

Put crabs (cooked or frozen uncooked) into a large metal roasting pan. Cover with a clean kitchen towel and pound shells with meat pounder to crush (including claws).

Heat butter and oil in same pot over medium-high heat until foam subsides, then cook onion, carrot, celery, and garlic with bay leaf, thyme, clove, peppercorns, and 1/2 teaspoon salt, stirring occasionally, until softened, about 5 minutes. Add Cognac, wine, and crushed crabs and bring to a boil. Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour.

Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making). Transfer broth to a medium saucepan.

Ladle out 2 cups broth and transfer to a 1-quart saucepan. Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed).

Blend together rice with cooking liquid and 1 cup more crab broth in a blender until smooth (use caution when blending hot liquids), then add to remaining broth in medium saucepan.

Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper.

Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making).

Filet Mignon With Demi Glaze Sauce

4 filet mignon (you can use any other steak instead)
1 tablespoon vegetable oil
1 tablespoon butter (NOT margarine)
1 tablespoon demi-glace
1/4 cup white wine (preferably chardonnay)
spike seasoning (can be found in most grocery stores, other steak seasonings will do)

Evenly season steaks on all sides with Spike/Aromat.
Heat oil in large frying pan.
Add Steaks and fry until done (I recommend medium-rare).
Remove steaks from pan and place on a plate (do not empty pan).
Add wine and cook until most alcohol has boiled off.
Add Demi-Glace and stir until it has all dissolved.
Add Butter and stir until completely melted.
Add steak drippings, if there’s not enough, use tongs to squeeze more from steaks.
Cook sauce about 1 minute more, and pour over steaks.
Serve immediately.

Cheesecake with Strawberry Compote

Crust:
1 cup crushed graham crackers
1 tablespoon brown sugar
1 tablespoon pure maple syrup
1 1/2 teaspoons unsweetened apple sauce

Filling:
12 ounces low fat cream cheese
1/4 cup evaporated cane juice
1/4 cup egg whites (approximately 2 whites)
1/2 vanilla bean

Strawberry Compote:
1 cup diced fresh strawberries
1 tablespoon evaporated cane juice
1/8 vanilla bean
1/8 teaspoon fresh lemon juice
1/2 tablespoon corn starch
2 tablespoons water

  1. Preheat oven to 375°.

Crust:
2. In a food processor, combine graham crackers, brown sugar, maple syrup and apple sauce and pulse until well combined. Spray a medium sized 12-cup muffin pan with canola oil spray. Place 1 heaping tablespoon of crumb mixture in each muffin cup. Press crumbs firmly on bottom and a 1/3 of the way up side of each cup to form a crust. Set aside.

Filling:
3. In a medium bowl, using a hand held mixer on medium speed, blend cream cheese, evaporated cane juice, egg whites, and scraped vanilla bean until smooth. Spoon 3 tablespoons mixture into each of the 12 crust-lined cups.
4. Bake cheesecakes for 15-20 minutes or until the center of the cheesecake is almost set and a toothpick inserted into the center comes out clean. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by running a knife along the edge of the crust. Let cool completely on wire rack then chill until ready to serve.

Strawberry Compote:
5. In a small saucepan, combine all ingredients except cornstarch and water. Simmer for a few minutes. In a small bowl, combine cornstarch and water to form a thin paste. Add to strawberries and cook for 3 minutes on medium heat stirring constantly until sauce thickens slightly. Remove from heat and strain to remove seeds. Allow to cool slightly and puree until smooth.
6. Top each cheesecake with 1 tablespoon Strawberry Compote.

Yes, I suppose it is similar on paper, although I haven’t tasted those versions to compare. Thanks for posting though.

It sounded so good in the newsletter!!