Due to space limitations, they could not publish the accompanying recipes.
Dinner for Boyfriend No. 2
Perhaps this dish should be a litmus test for future boyfriends. I don’t think any of the old boyfriends would eat this as it was served in the story… The original recipe, which was written for elk loin, is quite adaptable. I’ve substituted tuna, duck and beef with equal success.
Chamomile Scented Tuna with Blackberry Sage Chutney and Crispy Polenta
1 tsp. black peppercorns
1/8 teaspoon star anise
1 teaspoon salt
1/2 tsp. cumin seed, roasted
1 tbs. chamomile, whole
1 tsp. orange zest
1/2 teaspoon paprika
½ onion, diced
1 small shallot, diced
1 tbs. butter
3 cups liquid (any combination of chicken broth, milk or water)
3/4 cup polenta,
1 1/2 teaspoons salt
1/4 teaspoon black pepper
3/4 cup diced shallots
2 strips smoked bacon, finely chopped
4 tbs. black- or raspberry liqueur
3/4 cup blackberries, frozen
1 tbs. fresh sage, chopped
2 tbs. brown sugar
4 tablespoons red wine vinegar
To prepare the Tuna:
3 lbs. tuna loin
¼ cup pomegranate molasses
For the Spice rub: In food processor, grind peppercorns and star anise until completely powdered. Add cumin seed and chamomile; grind until smooth and then add remaining ingredients. Set aside.
For the Polenta: Melt butter in a sauce pan. Add onions and saute until soft. Add milk, and bring to a boil. Season with salt and pepper. When polenta is thick, pour onto a 9”x13” pan and bake for 15 minutes. Cool at least 2 hours (preferably overnight) then cut into fry shape. Heat plain oil in a large skillet. Cook polenta fries until crispy on all sides.
For the Blackberry Sage Chutney: Saute bacon in a skillet until lightly brown. Add shallots and cook until soft. Add liqueur and deglaze the pan. Add all remaining ingredients. Cook for 2-3 minutes, just to soften blackberries.
To prepare the tuna: Coat the tuna with the molasses. Dredge in spice mix and place in a very hot cast iron skillet. Sear tuna on both sides until dark in color, about 3 minutes per side. At this point it should be medium rare. If you like your fish more well done, continue cooking in a 400F oven. Slice and serve with polenta and chutney.
Up next: Dinner for Ken..................