I have a theme for this New Years; gluttony. Actually that may be the theme for this whole holiday. I have stuffed my face with everything I could get my hands on since November, so it seems fitting to continue the trend. My Fiesta of eating carries on today and continue until I drag my pudgy self to the gym on Monday. That will be a truly horrid experience.
Anyways, back to the matter at hand, New Years and food. I’m making a smorgasbord of seafood this year. I think a lot of people steer clear of it because seafood always sounds pricey. And it is, for normal people, but you are poor girls and you can make magic happen with a lobster and some mayo. Not a fan of fish? Well then, today isn’t your day. Stick around and well talk dessert later.
First up, Andi’s Tuna Tar-tare
1/2 lb Ahi Tuna
1 tsp Lime Zest
Juice from half a lime
For the sauce (note, you’ll need to do this based on taste and your preference, the measurements below are just a guide):
1/4 cup good quality mayo
2 tsp soy sauce
1 tsp peanut or sesame oil
1/2 tsp Srirach *spicy
1/2 Wasbi paste * spicy
Chop the tuna, cucumbers and avocado in small bite size pieces. Squeeze the lime juice on the tuna. Set aside. Mix up the sauce adding a little of the spices at a time. Once you get the sauce where you want it, add a few teaspoons of the sauce to the tuna and mix. To get the stacked appearance, place the tuna in a cup, add the cucumbers, then add the avocado. Flip the cup upside down on a plate and gently pull to remove the ingredients. Serve with good quality chips or fried won-tons. Devour.
Mama G’s Clam Chowder
1 lb of small white or red potatoes chopped, not peeled.
6 celery ribs chopped
6 carrots, peeled and chopped
1/2 a white onion chopped
1 clove of garlic finely chopped
3 strips of bacon
1 tbs Old Bay Seasoning
1 bottle of V8 Tomato Juice
1 can of beer
3 cups of clam juice
2 cups of clams ( I use the cheap canned ones at the grocery store, but you can go to the fish market and get the real deal, be fancy if you want.)
Tabasco sauce to taste
In a large stock pot cook the bacon. Once bacon is fully cooked, remove from the pan and remove half of the dripping. Keeping the other half of the drippings in the pan, add the onion, garlic, carrots, celery and cook until soften and slightly translucent. Add the potatoes and the clam juice and bring to a boil. Boil for 5 min and then lower heat to a simmer. Add Tomato juice, cooked bacon, Old Bay, salt and Pepper and cook until potatoes are soft, about 25 min. Add clams and cook for an additional 5 min.
A word of advice, this is ALWAYS better the next day. If you make it today, like I will, you can be lazy tomorrow and everyone will think you’re a genius.
2 lb Lobster – cooked and chopped
1 tbs good quality mayo
2 celery stalks finely chopped
1/2 tsp celery seeds
1 tsp lemon juice
New England Style Hot Dogs rolls (or the normal kind if you can’t get the good stuff)
Mix all the ingredients together and spoon into toasted hot dog buns. (note, if you hate mayo, you can substitute melted butter. It will be just as bad for you.)
photos: Tuna from google, here. Chowder here, Lobster rolls, here.