Alton Brown's Cornbread

Ingredients

• 2 cups yellow cornmeal
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 eggs
• 1 cup creamed corn
• 2 tablespoons canola oil

Directions

Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven. (NOTE: I used a regular round baking dish and it worked just fine)

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Lamb Steaks with Artichoke, Mint, Feta, Olive Orzo

This is my recipes.

2 boneless lamb leg steaks
olive oil
Orzo
Mint
Black, mediterranean olives (pitted is easier)
Jar or two of artichokes in water
Salt and pepper
Pine nuts (optional)

1. Make the orzo per package directions. Put a good quality olive oil in after you rinse and drain the orzo.

2. Drain and rinse the artichokes and olives. I like to dry them afterwards to minimize the amount of water in the dish. Chop these into bite size pieces. Toss them into the bowl with the orzo and stir to combine. Let the orzo cool before adding the last two ingredients.

3. Crumble feta to taste and prepare to incorporate into the salad once it is cooled.

4. Chop mint  into strips and have it ready to incorporate once the orzo is cooled.

5. Salt and pepper both sides of the lamb steaks.

6. In a saucepan heat 1 T olive oil on medium high heat. Add the steaks to the pan. Cook to taste about 4 - 5 minutes on each side for medium rare. Once they are done, take them off the pan to rest while you assemble the salad.

7. Assemble the final ingredients to the salad. Taste it. Add salt or pepper to taste. I have also made this with red pepper flakes to give it a little heat.

Serve.

**Note: This orzo salad is very versatile. The original recipe, and how I usually make it, is with fresh basil instead of mint. The mint complimented the lamb well so it worked good for this application. You can also add roasted red pappers, red onion, etc. etc.

Andy's Sesame Seared Tuna

The recipe is presented without resizing, providing 6 servings

Ingredients:
For Tuna:
1 1" thick Sushi Grade Tuna Steak
1/2 cup Toasted Sesame Seeds
2 tablespoon Fresh Ginger Root chopped
1 tablespoon Fresh Garlic chopped
1/4 cup Soy sauce
1/2 teaspoon Black Pepper
2 tablespoon olive oil
For Sauce:
1 cup Mayo
1 teaspoon yellow mustard
2 tablespoon horseradish
1 dash Worcestershire sauce

Preparation:
Tuna:
Mix soy, garlic, ginger and pepper.
Marinate tuna in soy mixture in zip lock bag in refrigerator for 1-4 hours
Remove tuna from marinade and coat sides with sesame seeds
Sear in non-stick pan with olive oil until brown on each side.  DO NOT overcook.  Should remain very rare in center.

Slice thin (1/8-1/4" thick) at angle.

Sauce:
Mix sauce ingredients and chill

Serve with sauce on the side.  Can be served hot or cold.  Can prepare ahead and serve as a cold appetizer.  Excellent either way!



http://www.bigoven.com/recipe/167909/Andys-Sesame-Seared-Tuna

Stuffed Acorn Squash

From DoorToDoorOrganics.com
By Janet Majure


2 acorn squash halved and seeded
1/2 c. dried tart cherries
1/4 c. chopped pecans
1/4 c. melted butter
3 T brown sugar
1/2 tsp cinnamon


Preparation:
1. Place squash cut side down in baking pan with 1/4 inch of water in bottom. Bake at 350 degrees 45-50 minutes or until squash is tender. (Or place squash cut side down in a microwave-safe container. Add a little water. Microwave on high 5-7 minutes, or until squash is tender.)

2. In saucepan, combine butter, cherries, pecans, brown sugar and cinnamon and heat until butter melts. Mix well.

3. Spoon one-quarter of the cherry mixture into cavity of each squash half. Serve immediately.


I found this recipe on BigOven.com