Welcome to the Pangea Catering & Events wedding blog. Our intent is to provide readers with a resource for helpful and informative wedding information for the San Jose area and Silicon Valley. We will provide insight into local venues, resources, and wedding professionals to make your San Jose wedding unforgettable.
- 1 (2 lb.) Tuna loin
- 2 tablespoon(s) chopped fresh thyme leaves
- 1 tablespoon(s) chopped fresh rosemary leaves
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) ground white pepper
- 2 teaspoon(s) pecan or peanut oil
- 1 tablespoon(s) olive oil
- Heat oven to 400 degrees F. Combine thyme, rosemary, salt, and white pepper.
- Coat entire tuna loin with the pecan oil. Rub herb mixture over tuna loin, coating evenly.
- Warm a large ovenproof skillet over high heat. Add olive oil and heat until hot but not smoking. Place tuna in hot skillet; sear 1 to 2 minutes on both sides. Carefully transfer hot skillet containing tuna to oven. Pan roast 3 to 5 minutes for medium rare.
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10–12 medium jalapeños
1 tbsp. canola oil, plus more for frying
1/4 lb. lump crab meat, picked through
3 tbsp. cream cheese, at room temperature
1 tbsp. finely chopped cilantro leaves 1 tbsp. finely chopped parsley leaves
1 shallot, finely chopped 1 1/2 tbsp
3/4 cup dried bread crumbs
2 tsp. fresh lime juice
1 egg yolk
1/2 cup all-purpose flour
1/2 cup milk
2 eggs, beaten
1 1/4 tsp. kosher salt, plus more to taste
1. Heat oven to broil; arrange a rack 6″ from heating element. In a small bowl, toss jalapeños with 1 tbsp. oil. Transfer jalapeños to a foil-lined baking sheet; broil, turning several times, until blackened, about 12 minutes. Transfer jalapeños to a bowl, cover with plastic wrap, and set aside to let steam for 15 minutes. Peel the jalapeños. Working with 1 jalapeño at a time, cut a slit down the length of the pepper. Scoop out the seeds with a small spoon (handle carefully so that they stay intact). Set jalapeños aside.
2. With a fork, vigorously mix together crab, cream cheese, cilantro, parsley, shallots, 1 1/2 tbsp. bread crumbs, lime juice, and yolk in a bowl. Stuff each jalapeño with 1 heaping tbsp. of filling; transfer to a plate and repeat with remaining jalapeños. Refrigerate for 30 minutes.
3. Put remaining bread crumbs into a shallow dish. Put flour into another small dish. Whisk together milk and eggs in a bowl. Working with 1 jalapeño at a time, dredge jalapeño in flour, shaking off excess. Dip jalapeño in egg mixture, roll in bread crumbs, and transfer to a plate; set aside.
4. Pour oil to a depth of 2″ into a 4-qt. saucepan over medium-high heat until a deep-fry thermometer reads 325˚. Working in batches, add jalapeños and cook, turning occasionally, until golden brown, about 3 minutes. Drain jalapeños on paper towels; sprinkle with salt.
Reposted from: http://www.saveur.com/article/Recipes/Crab-Stuffed-Jalapeos