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FATHER'S DAY RECIPES
Potato, Tomato, Corn and Basil Salad
Ingredients
-1 lb baby red potatoes, scrubbed
-5 medium ears of corn (about 3 lbs)
-1 pint grape tomatoes, halved lengthwise
- 1 small onion, peeled and sliced thinly (about 1/2 to 3/4/ cup)
-1 large bunch fresh basil, rinsed, dried, and leaves picked
- 1/4 cup extra-virgin olive oil
- 2 large lemons, juiced
- 1 tsp kosher salt
- about 15 grounds freshly ground pepper
Directions
Place potatoes in a large pot of salted water and bring to a boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice water to stop them from cooking.
Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse the corn in the same ice bath to cool. Cut each potatoe into quarters and place in a large bowl.
Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to the bowl. Add grape tomatoes, onion and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste with salt and pepper. Serve immediately.
Serves 6 to 8.
FoodNetwork.com
Sesame Tuna Burgers
Ingredients:
3/4 cup hulled sesame seeds (approx 2 oz)
1 lb well-chilled sushi-grade tuna steaks
1 TBL soy sauce plus additional for serving
2 TBL vegetable oil
Directions
Toast Sesame Seeds: Put oven rack in middle position and preheat oven to 350. Toast sesame seeds in a shallow baking pan in oven, stirring occasionally, until golden, 12 to 15 minutes. Cool completely. Transfer to wide shallow bowl.
Form Burgers: Finely chop tuna with a large we knife (about 3/4 inch pieces). Stir together soy sauce, 2 TBL oil, 1/4 teas salt and 1/4 teas pepper in a bowl, then stir in tuna. Divide tuna mixture into 4 portions. Pack 1 portion in a 1/2 cup measure, then invert onto seeds in shallow bowl. Gently press tuna to form a patty 3 and 1/2 inches in diameter, then coat completely with seeds and transfer to a wax-paperlined plate. Form, coat and transfer 3 more burgers in the same way. Chill, covered with plastic wrap, until ready to cook. Discard any sesame seeds remaining in the shallow bowl.
Cook Burgers: Heat 3 TBL oil in a 12-inch skillet over moderately high heat until hot but not smoking. Cook burgers, turning over once, about 2 minutes total for medium-rare tuna (seeds should be golden brown).
(Can be grilled, but they need to be super chilled)
Adapted from Epicurious.com8/2006
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