The Wine Lover’s Cookbook by Goldstein Sid

Author:Goldstein, Sid
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2015-12-15T00:00:00+00:00

1

pound shelled fresh or frozen lima beans

¾

cup corn kernels

2

pounds ahi steaks (4 steaks)

1½

tablespoons olive oil

1½

tablespoons sesame seed

1½

tablespoons poppyseed

1½

tablespoons mustard seed

⅔

teaspoon kosher salt

½

teaspoon freshly ground black pepper

GARNISH: minced green onions

In a preheated 350°F oven, roast bell pepper for 30 minutes on a baking sheet. Remove from oven and place in a brown paper bag for 8 to 10 minutes. Remove pepper and peel off skin. Remove stems, seeds, and white ribs. Dice peppers and reserve for lima beans.

Chop pancetta into small pieces. In a medium, nonstick sauté pan or skillet, sauté pancetta in olive oil over medium heat for 8 to 10 minutes, stirring frequently, until lightly browned. Remove, pat dry, and reserve.

In a medium pot, bring stock and shallots to a boil, add lima beans and simmer uncovered for 15 to 17 minutes. Don’t overcook; beans should be cooked to just past al dente so that they are cooked through but not overcooked and mushy. Discard most of remaining stock. Stir in corn kernels, pancetta, and roasted pepper with beans and keep warm until ready to serve.

Using hands, coat ahi with olive oil on all sides. Mix seeds, salt, and pepper together in a small bowl and coat ahi evenly on all sides with the mixture.

Heat a large sauté pan or skillet over high heat until very hot. Add ahi to pan. It will sizzle a lot when you first add the ahi because the pan is so hot. Sear for 2 to 3 minutes per side, making sure that you don’t overcook the meat. It should be very rare inside; overcooking will completely change the texture of the meat and make it rubbery. Slice thinly.

To serve, spoon lima beans onto plates with a little of the remaining liquid. Top with thinly sliced ahi. Garnish with green onions.

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