Thursday, July 5, 2012

Smoked Yellow Fin Tuna Burgers

As some of you may know, every Wednesday in our home is Burger Night. We grill up a different burger every week. This week was no exception.

I had some smoked yellow fin tuna left over from a while back and decided to throw down some burgers with it. Here is how I prepped the tuna...

I put a few smoked tuna steaks in the food processor, along with two chopped green onions and black pepper, and ground everything up.

Next I mixed in one egg and one heaping tablespoon of mayonnaise for binders. I would have preferred to use plain low fat yogurt, in lieu of the mayonnaise, but unfortunately I didn't have any on hand.

I then fashioned two paddies and applied olive oil to one side of each burger.

I heated my gas grill, topped with a stainless steel grilling tray, to medium-high heat and grilled both paddies.

I basted the paddies with Kraft's Extra Virgin Olive Oil Italian Vinaigrette Dressing on each side.

And that is how it all went down.

Here are a few pictures of this process...

Tuna Paddies and Oroweat Sandwich Thins bread on the grill.

These paddies are almost ready!!

The condiments have been added.

Finalized with Swiss cheese, tomatoes, green butter lettuce and alfalfa sprouts. We really liked the Oroweat Sandwich Thins for a change of pace and a somewhat health conscious tuna burger.

Of course the theme of this weeks burger was health conscious to a certain extent. After all there are just some condiments that I will not forego. And to top it off this was all served with our veggie fries which were grilled and cut yardlong beans basted with the Kraft's dressing. If you have never tried grilled long beans, you got to give yourself a treat. I prefer this over my other grilling staple of Asparagus.

Well, we had some darn good eats and we are looking forward to next Wednesday when I am going to grill us up some Firehouse Burgers with specially battered onion rings.

Until next time....

Tuesday, July 3, 2012

Pecan Tassies (Tarts)...the perfect snack.

Sometimes your sweet tooth kicks in and sometimes you just got to have some type of pasty. Well, I have the perfect solution for both. Pecan Tassies as they are known on Guam. Also known as Pecan Tarts.

These little jems have that fabulous pecan, butter, vanilla, and brown sugar filling in a fantastic, flaky pastry cup. Talk about tasty and the worst thing is that they are bite sized. A dozen is just not enough.....believe me!!

Well, here is the recipe and instructions....

Pecan Tassies (Tarts)

Recipe version by Lupe (Dydasco) Olivas 


For the dough: 

½ cup butter 
1 3-oz. pkg cream cheese 
1 cup all-purpose flour 

For the pecan filling: 

1 egg 
¾ cup brown sugar 
1 tsp vanilla 
Dash of salt 
1 tbsp butter 
½ cup coarsely chopped pecans 


For pastry, in mixer bowl, mix together the ½ cup butter and the cream cheese. 

Add flour and mix well. Set aside. 

Mix into bowl the egg, brown sugar, the 1 tablespoon butter, the vanilla and salt, until smooth and set aside. 

Roll pastry dough into 1 inch round balls and place into an ungreased mini-muffin tray. 

Shape dough in each muffin cup to cover the bottom and sides. 

Spoon about 1 tsp of chopped pecans into each muffin cup. 

Fill each cup up with the egg/brown sugar mixture that you previously set aside. 

Pre-heat the oven to 325 F, and then bake for about 25 minutes or until filling has set somewhat firm. Individual ovens vary with their own specific temp and timing. You know how that goes. 

Remove and allow to cool. 

This should make about 24 tarts. 

You can adjust this recipe to your individual taste. 

Pecan Tassies

This was all that was left of 4 dozen. You know I had to flex my quality control wings...

Do yourself a favor and try these out. And don't forget that ice cold glass of milk.

Until next time....