I started some water boiling in a skillet for the carrots, and sliced and salted the zucchini. Once the water was boiling, a threw in the baby carrots and put on the lid. I put a little oil in two cast iron skillets, put the tuna steak in one and the zucchini in the other. I broiled them while the carrots were pan steaming. When the carrots were done, I put them in a glass bowl, added a spoonful of apricot fruit spread and some Ceylon Cinnamon. I put the lid on the bowl and shook it to coat the carrots. I put some lemon juice on the tuna and plated it with the zucchini. I transferred the carrots to a regular bowl and served it all with a Mendocino Castle Rock “Pinot Noir”. Pinot Noir is in quotes because I have doubts about whether it is actually Pinot Noir. I’m quite the Pinot fan, and this doesn’t taste like any other Pinot I’ve ever had (it reminds me of a Merlot).
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