This is about my Paper Chef entry. How do I explain Paper Chef? Maybe you've watched one of the varied Chef competitions where each contestant is given a surprise box of unrelated ingredients to turn into something that doesn't look like they were given a surprise box of unrelated ingredients? Well, the monthly food blogger challenge called Paper Chef is like that. For the month of January, the ingredients were: Tuna, Rosemary, Red Cabbage and the idea of "new".The winner of the previous month's challenge picks three ingredients from a compiled list, then adds another one of their choosing and...boom...we go off and create a dish. If you read my blog much, it's pretty clear; That's right up my food aisle.
Rosemary Tuna Sliders w/Pickled Red Cabbage on Homemade Butter Buns
This month's judging and choosing is Lucullian Delights, who has a wonderful blog and I always enjoy reading the tweets from @lucullian, too.
For my dish, I used my NEW Bread Machine to make sweet butter dough and turned that into mini home-made rolls w/ black sesame seeds.
I purchased the "NEWEST" piece of TUNA I could find. I chopped that into fine cubes and mixed it with a frothy beaten egg white, salt, pepper and finely chopped fresh ROSEMARY, then sauteed each little Tuna Slider in Rosemary infused Olive Oil.
I mandoline-sliced the RED CABBAGE and did a quick pickling of it with Rice Wine Vinegar, a dash of Balsamic Vinegar, a bit of minced Shallot, sugar, salt and pepper. I created a Stoneground Mustard & Rosemary condiment to balance the earthy, sweet and tangy tiny-burger, and topped each one with a Rosemary sprig garnish. I will not be shy about telling you that these were absolutely consumed so fast at my house I was lucky to get a photo of 3 of them on a plate. I have to thank this month's Paper Chef for helping me find a great new Appetizer and a probable addition to my catering menu.
QUOTE: My son said, "How did you get this stuff to be purple?"
ROSEMARY TUNA SLIDERS w/ Pickled Red Cabbage on a Homemade Mini-Roll
(makes about 12)
1/2 lb. Freshest Tuna - chopped very fine
1 egg white - beaten just til frothy
1 Tbls. minced fresh Rosemary
salt/pepper to taste
Mix all ingredients very well in a bowl (or pulse a few times in Processor)
Make small patties using a heaping Tbls. of Tuna mixture and Saute on Med/High heat in a pan coated with Rosemary infused Olive oil (or regular Olive oil).
Cook for only about 2 minutes on each side, be careful to not dry out the Tuna.
For Pickled Cabbage:
2 cups of thinly sliced Red Cabbage (using a mandoline or carefully with a knife)
1 Tbls. minced Shallot
3 Tbls. Rice Wine Vinegar
Splash of Balsamic Vinegar
1 Tbls. Sugar (or Agave)
salt/pepper to taste
In a small bowl, mix vinegars and sugar to dissolve the sugar. Stir in the shallot, salt and pepper. Add the Cabbage, toss to coat, and marinade for at least 1 hour.
For the Rosemary Mustard Condiment:
Whisk together 2 Tbls. of Stoneground mustard with 1Tbls. finely minced fresh Rosemary. Drizzle in, while whisking, 1/4 cup Olive Oil until emulsified. Spread liberally on the bottom of each bun.
The homemade buns were made in the Zojirushi Bread Machine which I highly recommend.
I hope you'll check out the other entries at Paper Chef, and maybe even join us for February?