Tuna Burgers with Wasabi Mayonnaise

1 Tbsp Unseasoned Rice Wine Vinegar
Pinch of Sugar
1/4 Cup EVOO
Kosher Salt & Fresh Ground Pepper
1 # of Sushi Grade Tuna - finely chopped
2 Scallions - white and green finely chopped
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Lemon Zest
Canola Oil for Cooking
1/2 bu Arugula
Wasabi Mayonnaise


Wasabi Mayonnaise Recipe:


1 large Egg Room Temperature
2 tsps unseasoned rice wine vinegar
1 Tbsp Fresh Lemon Juice
1 tsp fresh lime juice
1 1" fresh ginger, peeled & grated
1/2 tsp soy sauce
3/4 cup canola oil
Kosher salt


In the bowl of a small food processor, combine egg, vinegar, lemon juice, lime juice, ginger, wasabi, and soy sauce; pulse to combine. With food processor running, slowly drizzle in canola oil until mixture is emulsified. Season with salt.


Directions:


Place vinegar and sugar in small bowl. Slowly whisk in 2 tablespoons olive oil to form an emulsion; season with salt and pepper; set aside.


Place tuna, scallions, soy, 2 tablespoons olive oil, sesame oil, and lemon zest in a large bowl; season with salt and pepper. Mix well, using your hands, to combine. Divide tuna mixture into six equal portions and form each portion into a 1/2-inch thick patty.


Place a large nonstick skillet over medium heat and add enough canola oil to coat bottom of skillet. Add patties, and cook until medium-rare, 2 to 3 minutes per side.


Place arugula in a large bowl, drizzle with reserved dressing, and toss to combine. Divide arugula evenly between 6 plates. Place one patty on each bed of arugula; serve immediately with wasabi mayonnaise.

Eggplant Fries

Enjoy a nice snack for one or many!

Depending upon who you are making for, depends how many eggplans to buy.

Cut egg plant into slices (like skinny pickle wedges) Sprinkle with salt and olive oil.

Bake in over for 10 minutes or until desired crispiness is achieved.

Another variation is to sprinke marinara sauce and cheese for an eggplant parm slice!

Don't throw those bananas away- MAKE banana bread

Yummy walnut banana bread to start your morning off right!

3 or 4 ripe bananas
3/4 cup butter(I use brumble and brown yogurt butter for everything butter related and it's delish. Amazing to bake with.
1/2 cup sugar
3/4 cup apple sauce
1 egg
1 teaspoon of vanilla extract
1 teaspoon of baking soda
pinch of salt
1 1/2 cup of flour
1/2 - 1 cups of walnuts and/or coconuts

Mush bananas together in a large mixing bowl

melt 3/4 cups butter and mix together with banannas

mix in 1/2 cup sugar and 1/4 cup of apple sauce combination

add 1 beaten egg, 1 teaspoon of vanilla, and 1 teaspoon of baking soda

toss in a pinch a salt

Now mix in 1 1/2 cup of flour

Now jazz it up a bit and throw in walnuts and/or coconut.


Cook on 350 for 1 hour...let cool...enjoy....

Asparagus Tips & Recipe

Now is the time to stalk up on these sensational spears! Make sure to look them over carefully, because you want asparagus to have the following:

• tightly closed tips - avoid the ones that look like budding flowers
• smooth stalks - wrinkles in asparagus are a sign of age
• moist bottoms - unless you're buying them in the farmers' market, it's best to buy asparagus from markets where they are stored upright in a tray with a little water

Storing Asparagus:

Put them in a tall glass or vase filled with an inch or so of water in the bottom, slip a plastic bag over them and store in the refrigerator or wrap the bottom of the bundle in a damp paper towel, put the bundle in a plastic bag and store in your veggie bin in the refrigerator. It's best to use your asparagus the day you purchase or the day after.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO

6 servings

1 lb medium-thick asparagus

1/2 lb prosciutto, thinly sliced

(you want to have an equal number of spears and slices of prosciutto

Heat the oven to 450 degrees. cut the bottom 1 to 1 1/2 inches of the asparagus spears. Wrap a slice of prosciutto around each spear spiraling upward. Line a pan with aluminum foil and smear it lightly with olive oil. Arrange the spears on the pan and place it in the oven. Roast for 5 minutes and shake. Continue roasting until the asparagus is very tender and prosciutto is a little crisp, about 15 minutes total. Serve and enjoy!

Unbelievable Chocolate Cake

Ingrediants

3/4 c. cocoa
1 c. boiling water
1/2 c. (1 stick) plus 2 tbsp. butter
2 c. sugar
3 eggs
1 tsp. vanilla
1-3/4 c. all purpose flour
1-1/2 tsp baking soda
1/4 tsp. salt
3/4 cup milk
1/4 cup sour cream

Directions

Heat oven to 350. Grease three 9 inch baking pans. Line the bottom with wax paper; grease and flour paper. Mix cocoa with water until smooth set aside to cool.

Beat butter and sugar in large bowl until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Gradually add cocoa mixture beating well.

Stir together flour, baking soda and salt; add alternatively with milk and sour cream to butter mixture, beating until blended. Pour batter into prepared pans.

Bake 30-35 min. or until tooth pick comes out clean. Cool 10 min. Remove from pan to wire racks; carefully peel off wax paper. Cool completly, frost.

Chicken in Lemon Cream Sauce

Ingrediants:

1/4 cup butter
4 skinless chicken breast split
2 tbsp. white wine
1/2 tsp. grated lemon peel
2 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1 c. heavy cream
1/3 c. grated parmesan cheese
1 c. sliced mushrooms

Directions:

Melt butter in a large pan over medium heat; add chicken. Cook turning about 10 minutes or until chicken is brown and tender. Remove chicken to oven proof serving dish. Discard butter from pan. Add wine grated lemon and lemon juice to pan cook for a minute. Add salt and pepper. Gradually add cream stirring constantly until hot. Do Not Boil! Pour cream sauce over chicken and sprinkle with cheese and mushrooms. Broil chicken about 6 inches from heat source until lightly browned.

Serves 8 or 2 if Ray is eating serve with orzo

Wolfgang Puck's Cucumber Salad

Once you try this recipe, you'll be hard pressed to try any other cucumber salad recipe. This salad has a wonderful crisp taste and a slight Asian flavor. It's great to use anytime of the year.

Ingredients:

2 cups thinly sliced english cucumbers

1 tsp salt

1 Tbsp sugar

1 Tbsp sugar

1 Tbsp soy sauce

1/4 cup rice wine vinegar

1 tsp sesame oil

2 tsp sesame seeds