Sausage Stuffed Tomatoes with Fontina and Spinach

I am aware that this is the SECOND stuffed tomato recipe, but D likes them and they are so fun to play with. This is how this one came about:

Me: What do you want to do for dinner?
D: Up for anything, anything you have in mind?
Me: Well, I have fish, sausage, and veggies I need to use up - how are you doing on your leftovers?
D: I'm ready for new food!.....(me thinking wait for it)...Can we do baked tomatoes of some sort? Please. Pretty please?
Me: If you feel like going to get the tomatoes. What do you want me to put inside - sausage, garlic, shallots, cheese, and...?
D: So far so good.....and something crunchy for texture (me thinking man my love is getting to be more of a demanding foodie - has he been hanging out with me too long?)
Me: I can throw in some pork rinds ;)
D: No thank you, maybe just some bread crumbs on top.
Me: hmmmm....
Me (30 minutes later after thinking about it and not wanting to do bread crumbs because I have done it before) I could put a piece of toasted garlic bread over the top and it will be all crunchy-like and delicious.
D: Sounds amazing! Let's do it. 

This conversation leaves me thinking a) man this boy likes tomatoes and b) this will be a super easy dinner to prepare and I can make my nairagi tartar to avoid having to put the leftover fish in the freezer. Yay everyone will be happy! This was all before Senate Finance threw a giant wrench in my plans. It was 9:50 before I was finished working an could start cooking. On the bright side - the tomatoes came out amazing! I do not think that I will ever use bread crumbs again - the toasted garlic bread was so flavorful and so perfectly crunchy in a way that breadcrumbs just are not. I came up with the Spinach and cheese topping somewhere near the end of sauteing the sausage - highly recommended. Even though I did not get my fish, I was extremely satisfied for all of five minutes before I passed out after my 14 hour workday (not sure how but I managed to work out for almost two hours, work for 14 hours, clean the floors and pick up clothes, make dinner, and shower before I passed out but that is another story).

Sausage Stuffed Tomatoes

• 2 large cluster tomatoes, halved and seeded
• One shallot, minced
• 3-4 cloves garlic, minced (with about half reserved to make garlic bread)
• 1 -2 tablespoons basil pesto
• One Spicy Italian Chicken Sausage (or other sausage of choosing)
• 1/3 cup of shredded Mozzarella 
• 1/2 cup shredded Fontina 
• Dash of White Wine
• A couple good hanfduls of baby spinach
• Crushed red pepper (optional)
• Salt and Pepper
• Olive Oil

Garlic Bread

• One load of good quality Cibbatta or French Country Bread, sliced into half-inch thick slices (4-6)
• 1-2 tbsp butter (melted) or 2 tbsp oil (I used basil oil, you can use truffle, garlic, or olive) 
• 1-2 cloves garlic, minced 
• 2 tbsp fresh parsley or 1 tbsp dried parsley
• sprinkle of paprika 

Special Equipment 

• Small, individual ramekins for baking the tomatoes in
• Brush (to brush the oil or butter on the bread)

Preheat oven to 375 and use oil to grease four small Ramekins.  In a pan, heat oil and add shallots and garlic (seasoned properly - add crushed red pepper if using). Hit with a bit of white wine and let the alcohol just cook off. Cut the sausage casing and empty the filling into the pan and saute with the garlic and shallots. Once mostly cooked, stir in pesto and some pepper (salt if necessary) remove to a bowl and allow to cool for a minute or two before combining with Mozzarella. Throw the spinach with some salt and pepper into the pan and scrape the bottom to pick up sausage drippings. Whilst spinach is cooking, stuff the sausage mixture into the tomatoes (making sure to get the yumminess all the way down in the bottom cavity of the tomato) then sprinkle top with salt and pepper as desired and place each into a Ramekin (for easy removal place all Ramekins on a baking sheet). Ensure that the tomatoe is upright and stable in the ramekin, then top each with a handful of spinach and a handful of Fontina.  Bake for fifteen - twenty minutes on 375.

While tomatoes are initially baking, oil BOTH sides of the bread slices. Rub each side with a whole, raw garlic clove (skin removed), then top one side with minced garlic, parsley, and paprika. Place directly on the oven racks for about five minutes. Remove and place on top of the tomato. Enjoy!

 

Wasabi-Hoisin Marinated Flank Steak with Mango Salsa and Coconut Rice

I realize that there are two very similar posts back to back with the Wasabi crusted fish, but when I make fish I also make either chicken or beef for D. Ergo, you are getting beef and fish versions of this wonderful dish (you can also do this dish with spicy marinated shrimp but I will not confuse you that much today).


Beef

• 1/2 pound Flank Steak
• 3 tbsp Wasabi Paste
• Half Cup Soy Sauce
• Dash of Mirin
• Powered or minced Ginger
• Powdered or minced garlic
• 3 Tbsp Hoisin or Eel Sauce
• 2 Tbsp Sriracha
• Squeeze of lime
• 1.5 tbsp honey or sugar
• Crushed red pepper flakes - to taste (optional)

Combine all ingredients in a bowl and marinate overnight. Adjust flavors according to preference- add whatever you like! When ready to cook the beef, coat well with salt and pepper (and maybe a bit of wasabi powder), and heat oil in a pan. Place beef in pan and sear well on each side. Remove from heat, allow to sit for five minutes then cut meat into thick slices. If meat is cooked to desired doneness then begin assembly. To cook longer, return slices to pan and add a bit of the marinade and stir fry for a few additional minutes. Remove from pan and begin assembly of dish.

Coconut Rice

• One cup Coconut Milk
• Two Tablespoons Ginger People Minced Ginger
• One tsp salt
• Half cup of Basmati Rice

Bring milk, ginger and salt to a boil in a small saucepan. Add rice, cover, reduce to simmer. Cook for ten minutes and fluff.

Mango Salsa

• Two Mangoes, diced
• One half a red onion or one large shallot, fine dice
• 2 garlic cloves, made into a loose paste
• 1/3 cup minced green onions
• 1/2 large avocado, diced
• 1/2 cup chopped cilantro
• Cayenne Pepper to taste
• Squeeze of lime juice, about half a lime
• Salt and Pepper to Taste
• One Jalapeno, seeded and finely diced
• A few tablespoons of fresh basil or mint (optional) 
• 2 tablespoons Ginger, minced

Combine all ingredients in a bowl and mix well (but gently) keep in fridge until ready to use.

Fried Shallots (had I had time I wanted to make this, you can also use pre-made ones that you can buy in Asian markets)

• One shallot, thinly sliced
• Canola Oil (can use olive oil but Canola or Safflower oil will be best for frying) 
• A small handful of flour 
• Salt

Dish Assembly
Place a small mound of rice in the center of a plate (can be done in free form, with a molding ring, or with an upside down measuring cup. Place the beef on top of the rice once it has finished searing. Drizzle steak with a bit of the reduced marinade (or eel sauce) then top with the Mango Salsa. Top the Salsa with Fried Shallots and serve.  

Wasabi Crusted Nairagi with Mango Salsa and Coconut Rice

Nairagi is a Hawaiian fish that is very similar in texture to Big Eye Tuna. Central Market (at least in Austin carries it) and it is cheaper than big eye and yellow fin tuna (more expensive than albacore). Lately the price has been about two dollars higher than normal, luckily my fish monger likes to talk to me about food and gives me a fantastic discount whenever I go! Gotta love fish mongers! This dish is one half of what I made last night. I needed a recipe that I could use for both fish and beef and I wanted a twist on my classic fish dish (I seriously eat Ahi poke with coconut rice WAY too much), so I sort of said hey this sounds good and this sounds good and this sounds good. In truth, in making the nightly menus for the week I decided to just take components from three different meals and put them together. Had I had more time I would have loved to do a couple more things, which I plan to just include in my recipe. Additionally, the mango that I bought was deceptively un-ripe and the salsa, though it tasted great was a bit off texturally and looks less like salsa than I would like. This will be remedied soon when mangoes come into full season so it will be great if you try it over summer. Also, word of caution - I HATE cutting mangoes. It is one of those fruits that I just cannot figure out regardless of how many times i do it, see it, read about it - you get the picture - so I will not be telling you how to cut a mango.

Serves One

Fish

• One four oz Nairagi steak (can sub tuna if you wish)
• One tsp Wasabi powder
• Half Cup of crushed Wasabi Peas
• One tablespoon Sesame Seeds
• Salt 
• Pepper
• Olive Oil for coating

Combine salt, pepper, Wasabi powder and crushed wasabi peas, and sesame seeds on a plate - mix well. Dip the fish in olive oil on both sides then coat each side with the wasabi mixture. Bring olive oil or canola oil to temperature over medium heat, place fish in pan and sear for about 45 seconds on each side. Remove and reserve.

Coconut Rice

• One cup Coconut Milk
• Two Tablespoons Ginger People Minced Ginger
• One tsp salt
• Half cup of Basmati Rice

Bring milk, ginger and salt to a boil in a small saucepan. Add rice, cover, reduce to simmer. Cook for ten minutes and fluff.

Mango Salsa

• One Mango, diced
• One half a red onion or one large shallot, fine dice
• 2 garlic cloves, made into a loose paste
• 1/3 cup minced green onions
• 1/2 large avocado, diced
• 1/2 cup chopped cilantro
• Cayenne Pepper to taste
• Squeeze of lime juice, about half a lime
• Salt and Pepper to Taste
• One Jalapeno, seeded and finely diced
• A few tablespoons of fresh basil or mint (optional) 
• 2 tablespoons Ginger, minced

Combine all ingredients in a bowl and mix well (but gently) keep in fridge until ready to use.

Fried Shallots (had I had time I wanted to make this, you can also use pre-made ones that you can buy in Asian markets)

• One shallot, thinly sliced
• Canola Oil (can use olive oil but Canola or Safflower oil will be best for frying) 
• A small handful of flour
• Salt

Heat oil in a skillet (about a cm worth of oil) to 325 degrees. Toss Shallots with flour then put into the hot oil. Fry until a LIGHT golden brown (anywhere from 2 minutes to 12 minutes depending on heat and depth of oil and amount of shallots being fried) and remove to a napkin lined drying rack or plate. Sprinkle with a bit of salt.

Dish Assembly
Place a small mound of rice in the center of a plate (can be done in free form, with a molding ring, or with an upside down measuring cup. Place the fish on top of the rice once it has finished searing. Drizzle fish with eel sauce then top with the Mango Salsa. Top the Salsa with Fried Shallots and serve (fish can also be sliced before serving if desired - this is recommended if you do not have sushi knives or smaller sharp knives).