Cedar Plank Tuna Steak! ohh that kinda rhymes doesn't it? Well one of my recent discoveries is the tuna steak. I have had tuna I would say in the normal form smoothered on mayo, pickels and served on bread, or the frequently tuna sushi I love to eat. This is a new great find for me. I love steak, love it, but eating steak every other day is not to good. I find this as a great steak replacement. It doesn't take long to cook and whatever you season, base, sauce, or marinate it in will soak in the flavor. Using planks to cook gives off a amazing smoke flavor and acts as a steamer due to it being saturated with water. You can use untreated  alder, oak, maple, cherry or apple. You can also soak these in just plan water or use flavored liquids like wine or marinates. If you can't find wood on your own many stores carry these in their bar b cue areas. I used teriyaki sauce for this tuna steak but your free to try any number of sauces, seasonings, and methods.

Ingredients

• 1 untreated cedar plank
• 1 (6 to 7-ounce) tuna steak
• Salt and pepper
• teriyaki sauce store bought (http://www.foodnetwork.com/recipes/the-best-of/teriyaki-sauce-recipe/index.html if you want to make your own.)

Directions

Preheat oven to 375 degrees F. 375 gas grill or heat coals to white on grill

Soak cedar planks in water or liquids for at least 1-4 hours or overnight.
Once oven or grill is hot preheat the plank for 3 minutes prior to cooking.
Lightly season tuna with salt pepper then base with the teriyaki sauce.
Place the tuna on the cedar plank.
For oven place on a half sheet pan.
Cook tuna for about 10 minutes for medium rare 125F well 130-135F
Serve right on the plank or on a dish.
Enjoy!

Hummus Dip

One thing I love about Greek and Lebanese food is Hummus!! Its a amazing dip and goes well with many things, and on top of it is a very healthier alternative for dip replacements also. Very easy to make and to modify to any additional flavors and ingrediants you would like to add. Can be served by its self or used as a dip with flat bread, crackers, or other additional dip using snacks.

Ingredients

• 1 (15-ounce) cans chickpeas, drained and rinsed
• 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
• 1/2 lemon, juiced
• 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
• 2 cloves garlic, peeled
• 1 1/2 teaspoon salt
• 1 teaspoon of tahini paste.
• 1/2 to 1 teaspoon ground cumin
• 1 teaspoon of grind black pepper
• 1/4 cup water
• Paprika, for garnish

Makes 2 servings.

Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.

Introduction to the Chef ROYardee

I've loved food all my life. Eating different foods has become a hobby to me honestly, being around a cajun culture here in Louisiana we thrive on food, after all thats what the boot state is known for. I have always loved the cooking of my family. Mostly cajun cooking but it was always good. About 5 years ago I started venturing into other food cultures. I guess I was bored of the normal, and the old steak, hamburger, hot dogs we are so used to here in the south and most of the US. I have become a food culture junkie! I love trying other foods now. I never thought I would be eating Chinese, Japanese, Greek, or Indian. Variaty is good to me, seems like I have more to put on the plate now, lol corney I know! This blog will basicly be some of my own cooking, experiments, and personal touch on different foods.

Jared.