We love you, Wisconsin!
30.329777-97.703656
Solidarity Forever
We love you, Wisconsin!
Month: February 2011
Tuna Tartare with a Texas Twist
Fresh jalapeños, scallions, sea salt and a touch of sesame oil is sandwiched between layers of pole-caught ahi tuna (1/4-inch dice) combined with olive oil, fresh grapefruit juice, sea salt, black pepper and freshly-ground coriander.
The dish is plated with fresh Texas grapefruit pieces tossed with raw coconut aminos (think soy-free soy sauce), mirin and cilantro. Toasted hemp seeds top the raw tuna..
Tuna Tartare with a Texas Twist
When eating raw tuna, take care to ensure that it is exceedingly fresh and that you keep it well chilled at all times. I cut the tuna into steaks and place them in the freezer just until they begin to firm up, then dice, season and serve as quickly as possible.
Please don’t use any threatened species of tuna or those caught in an environmentally destructive manner!
Help Bring Austin’s Fair Foodistas to Tampa!
If you have eaten a tomato this winter, chances are very good that it was picked by a person who lives in virtual slavery..
“Hey out there to all our allies and supporters,
We at Fair Food Austin are writing today to ask you, our supporters, to think about donating $25 to help students, young people, and low-wage workers from the Austin area attend an upcoming march being called for by the Coalition of Immokalee Workers (CIW), a migrant farmworker organization based in southern Florida.
We’re sure you all recall the Boot the Bell Campaign that the CIW won in 2005, where tomato pickers from Florida and their allies, including folks in Austin, boycotted Taco Bell for four years until the company agreed to stop human rights abuses, low wages, and ensure the end of slavery in their tomato supply chain. Since then, the CIW and their allies the Student/Farmworker Alliance have together secured agreements with ten major global corporations (including McDonalds, Aramark and Whole Foods), many of which Austin played a crucial role in bringing to the table. All these agreements work towards ending the poverty wages and abuses endemic to agriculture, and securing more dignity and power for working immigrant families, and have recently been joined and strengthened by agreements with some of the largest tomato growers in Florida! Needless to say, their struggle has had ripple effects, and serves as an influence and model for other organizations, including Workers Defense Project here in Austin.”
Words like ‘freedom’, ‘justice’ and ‘democracy’ are not common concepts; on the contrary, they are rare. People are not born knowing what these are. It takes enormous, and above all, individual effort to arrive at the respect for other people that these words imply. — James Baldwin
Related Articles
- Slavery in Tomato Fields? “Not Our Business,” Says Publix Supermarkets (food.change.org)
- Will Publix Start 2011 Without Slave-Picked Tomatoes? (humantrafficking.change.org)
Pan-Roasted Sirloin with Mushrooms, Pearl Onions, Fresh Thyme and Cognac Demi-Glace
CLA-rich, grass-fed sirloin steaks are rubbed with kosher salt, then loosely wrapped and refrigerated overnight. The steaks are wiped clean and seared in an iron skillet over high heat until nicely browned, then finished to medium-rare in a 550 degree oven. Meanwhile, fingerling potatoes, brown mushrooms, pearl onions and elephant garlic are sauteed stove-top.
While the steaks rest, the roasting pan is deglazed with cognac and the brown bits scraped loose with a wooden spoon. The finished vegetables are added to the pan with demi-glace, fresh thyme and smoked black pepper and heated through. A knob of cold, pasture butter is whisked in just before serving..
Pan-Roasted Sirloin w/ Mushrooms, Pearl Onions, Fresh Thyme & Cognac Demi-Glace
One of the most flavorful cuts of beef, the sirloin is a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
The sirloin is actually divided into several types of steak, with the top sirloin generally being the most prized. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin.
P.E.I. Mussels with Roasted Tomatoes, Green Garlic and Preserved Lemon
Sustainably rope-grown in the cold waters surrounding Prince Edward Island, these plump, tender mussels are steamed over a reduction of white wine, saffron and preserved lemon, with green garlic, roasted tomatoes and shaved fennel. Served over gluten-free, non-GMO corn pasta with fennel fronds and crunchy sea salt..
P.E.I. Mussels with Roasted Tomatoes, Green Garlic and Preserved Lemon
Consumed by humans for thousands of years, mussels are an excellent source of protein, vitamin B12, iron and selenium.
“Mussels must be thoroughly cleaned and rinsed several times before cooking; wild mussels will need to be scrubbed with a stiff brush to remove any barnacles, sand or grit and their beard must also be removed. This can be done by giving the beard a forceful tug with your fingers and pulling it away or by cutting it off with a small and sharp knife.
Rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them.
Farmed mussels will have already been prepared for cooking and it will suffice to just give them a quick rinse under a running tap of cold water.” –helpwithcooking.com
Trivia: the pale white meat indicates a male mussel, while the females are a yellowish rust color.
