GWSmith Posted March 9, 2014 Share Posted March 9, 2014 (edited) After a good washing in cool water, this is what it looks like... Edited March 9, 2014 by TIgerman Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 Now, beginning the marinade, a simple one starting with XVOO as always (0: Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 Adding some fresh ground Malabar black pepper.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 Add some fresh ground Himalayan pink sea salt..... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 Here, the head of fresh garlic is added to the mix..... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 And now, bring on the tuna, here it is nicely coated in the mixture and ready to sit in the fridge for about an hour.... 2 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 Ok, while we wait, it's time to set up the nosh.... Here is the selection including an exotic French cheese.... 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 Ok, a close up, note how rustic the rind is ! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 And now, the spuds come into play.... Here they sit in a Corning dish, and into the 1200 watt microwave for 12 minutes @ full power. They have been pierced and are ready to go in.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 (edited) This photo shows the ingredients that will top the different elements of the dish.... Organic chives, lemon and broad leaf Italian parsley, my ever present glass of vino makes it to the camera once again (0: Edited March 9, 2014 by TIgerman Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 Shown here, the bread for this dinner.... From Whole Food, a fine rosemary sourdough.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 Enter the grill... And they did....Side one, three minutes. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 They have been flipped, showing the lovely grill marks, how sweet that is ! (0: Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 Skipping the plating sequence and moving right onto the table setting.... GB has joined us tonight for a taste of that baked potato (((0; Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 This photo shows a close up of my plate..... I chose genuine 'FiestaWare' in Cobalt blue. Yes, made in USA and lead free... The dark color shows off the elements in the dish without over shadowing them... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 This is always a favorite photo op... That first bite! I am happy with the grilling results. Let's eat ! ((0; Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 9, 2014 Share Posted March 9, 2014 .....and for our vino selection, a nice cab from Argentina-2012. Very good with this dish and from our wine club delivery. I hope you enjoyed this extensive tour from tonight's tuna steak and baked potato dinner. Hope this gets you inspired, so get cooking and don't forget some photo details for us to enjoy with you. (0: Your fellow foodie and inspired cook... .....Gary Quote Link to comment Share on other sites More sharing options...
Boxx Posted March 9, 2014 Author Share Posted March 9, 2014 This shot of the freshly unwrapped tuna .... Talk about color !! Beautiful tuna steak Gary..... Quote Link to comment Share on other sites More sharing options...
Boxx Posted March 9, 2014 Author Share Posted March 9, 2014 And now, bring on the tuna, here it is nicely coated in the mixture and ready to sit in the fridge for about an hour.... I believe that I can smell the garlic on this side of the screen. Quote Link to comment Share on other sites More sharing options...
Boxx Posted March 9, 2014 Author Share Posted March 9, 2014 Skipping the plating sequence and moving right onto the table setting.... GB has joined us tonight for a taste of that baked potato (((0; Fantastic series of photo's Gary. I really enjoyed checking them out. Now.... what for dinner tonight??? Quote Link to comment Share on other sites More sharing options...
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