Ay-Ziggy-Zoomba.com

It was a weekend of fresh ingredients making fantastic food!

First up was the grilled tuna with a honey-chili-peach-lime glaze. I had NO clue what I was doing on this one, but oh MY did it turn out to be tasty! The lime was a little bright, so maybe OJ next time instead. I marinated the fish in the stuff for a couple hours, grilled the tuna, then, when it was done, added the remnants of the marinade to the pan, got all the tasty charred bits dissolved, reduced it and spooned it over the tuna. Mmmmmmm!!



On the side was my FAVORITE summertime snack/side. Tomato-Fresh mozzerella salad. Picked the tomatoes, picked the basil, cut up some cheese and drizzled balsamic vinegar with a little salt & pepper. NOTHING better than tomatoes fresh from the garden in August!! (and, yes, the green tomatoes were ripe, it's a green-striped heirloom variety)



They, yesterday, I made a veggie lasagna with some of the freshies from the garden!!

Some of the ingredients:


And the final result:



And here's the required link per Flickr's TOS...
http://flickr.com/photos/pepperguy/

Anything for those of us that like, say, MEAT? Looks really good! I'd enjoy Tilapia or Cod better than Tuna though.

Why, oh WHY can I not get any of my tomatoes to ripen...GRRR...I've got tons and tons of green ones, but they're just not ripening!

Fresh tomatoes are the greatest food of the late summer and I've picked exactly 3 tomatoes (2 roma & 1 beefsteak). I just want to make some BLTs, dammit!

Food looks good, man. Unlike the tomatoes I've got peppers & cukes coming out of my ears. Yesterday made some cucumber salad & atomic buffalo turds to barely put a dent in either supply. I think sometime this week it will be stuffed pepper time as well.

VDub26Falcon wrote:Anything for those of us that like, say, MEAT? Looks really good! I'd enjoy Tilapia or Cod better than Tuna though.

Uh, dude- tuna IS meat. Otherwise they'd just be large skeletons.

Grant- I fired up some salsa with the green heirlooms and some weird purple ones as well. Came out pretty good. Well, OK, came out FABULOUSLY. OK, modesty forbids me from saying how ell it really came out. The tuna looks pretty good although I use lime like crazy on mine and am not sure there's any such thing as too much lime.

I know tune is meat...I guess I should've clarified as red meat...my bad...man, I am getting hit all over with grammar and such today!

I know a lot of people who don't call fish flesh meat- I'm just a jerk, as you must know by now!

h2oville rocket wrote:I know a lot of people who don't call fish flesh meat- I'm just a jerk, as you must know by now!

And a spineless pussy too - don't forget that part


Veggie lasagna looks fantastic. I love red meat as much as the next guy, but sometimes nothing but veggies in something like lasagna or pizza just tastes sooooo good. Makes me feel like I eat right, too.

Jacobs4Heisman wrote:

h2oville rocket wrote:I know a lot of people who don't call fish flesh meat- I'm just a jerk, as you must know by now!

And a spineless pussy too - don't forget that part


Veggie lasagna looks fantastic. I love red meat as much as the next guy, but sometimes nothing but veggies in something like lasagna or pizza just tastes sooooo good. Makes me feel like I eat right, too.

LINGUINI spined, LINGUINI-spined!

Bravo, Grant. Nicely done on everything.

The tuna with the peach/pepper glaze looks to die for.

I prefer layering the cheese and tomatoe slices then drizzling olive oil and balsamic over top. Then sprinkle with sea salt, a very light twist of pepper, and basil. This way, I got easy on the vin and oil so that there isn't too much acid in the dish (but this is personal preference.)

Awesome lazagna as well. I really should get a big garden going next year. Here's hoping.

ZiggyZoomba wrote:It was a weekend of fresh ingredients making fantastic food!

First up was the grilled tuna with a honey-chili-peach-lime glaze. I had NO clue what I was doing on this one, but oh MY did it turn out to be tasty! The lime was a little bright, so maybe OJ next time instead. I marinated the fish in the stuff for a couple hours, grilled the tuna, then, when it was done, added the remnants of the marinade to the pan, got all the tasty charred bits dissolved, reduced it and spooned it over the tuna. Mmmmmmm!!

Have you tried that dish grilled yet? Me thinks that would be awesome on the grill.

Falconboy wrote:

ZiggyZoomba wrote:It was a weekend of fresh ingredients making fantastic food!

First up was the grilled tuna with a honey-chili-peach-lime glaze. I had NO clue what I was doing on this one, but oh MY did it turn out to be tasty! The lime was a little bright, so maybe OJ next time instead. I marinated the fish in the stuff for a couple hours, grilled the tuna, then, when it was done, added the remnants of the marinade to the pan, got all the tasty charred bits dissolved, reduced it and spooned it over the tuna. Mmmmmmm!!

Have you tried that dish grilled yet? Me thinks that would be awesome on the grill.

Grilled tuna on the grill? That's crazy talk.

Falconboy wrote:

ZiggyZoomba wrote:It was a weekend of fresh ingredients making fantastic food!

First up was the grilled tuna with a honey-chili-peach-lime glaze. I had NO clue what I was doing on this one, but oh MY did it turn out to be tasty! The lime was a little bright, so maybe OJ next time instead. I marinated the fish in the stuff for a couple hours, grilled the tuna, then, when it was done, added the remnants of the marinade to the pan, got all the tasty charred bits dissolved, reduced it and spooned it over the tuna. Mmmmmmm!!

Have you tried that dish grilled yet? Me thinks that would be awesome on the grill.

I HAVE grilled tuna on the grill, yes, but in this case, I kind of needed the pan in order to reduce the glaze/sauce. Could have done them separately, but then I wouldn't have gotten the charred bits into the reduction (they'd be pretty hard to dissolve off the grill grate). In this case, I think it almost had to be in a pan.

Jacobs4Heisman wrote:Grilled tuna on the grill? That's crazy talk.

I believe the correct quote is, "that's kooky talk."