David's Tuna Steaks

David’s Tuna Steaks

-Medeira-Style Portuguese Cuisine

Serves 4

Ingredients

4 cloves of Garlic, peeled
1 Tablspoon Salt
1 Tablespoon Dried Oregano Leaves
1 Tablespoon Basil Leaves
1 Teaspoon Pepper
1/2 Cup Extra-Virgin Olive Oil
8 Bay Leaves

1. Combine the garlic, salt, eregano, basil, and pepper and crush them with the back of a wooden spoon together in a bowl and gradually add 1-2 tbsps of oil to achieve a spreading consistency.

2. Rinse the steaks under cold water and blot dry with a paper towel.  Using your fingers or a spatula, spread the spice paste over both sides of the steaks, then place them in a baking dish.  Pour another 1/4 cup of oil over the steaks and turn once or twice to coat both sides. Place a bay leaf under each steak and one on top, then cover and let them marinate in the refrigerator 3-4 hours.  

3.  Preheat grill to high.  Be sure to clean the grate with a wire brush.  It is best to do this when the grill is hot so the chars come off easier.  

4. When ready to cook, take a paper towel soaked witha  little oil and oil the grate.  This keeps the fish from sticking and causes the meat to cross hatch easier.  Remove the steaks from the marinade, rinse and blot dry with a paper towel then brush another 1-2 tbsps of oil on steaks

5.  The recipe calls to cook for 4-6 minutes.  This should get them to about medium or me/well.  To achieve a nice crosshatch turn the steaks 60 degrees after 2 min of cooking.  

Wing Zzzingers

Wing Zzzingers

Ingredients

Sauce:
2 cups Red Hot hot sauce
2 cups brown sugar
2 tablespoons vinegar (Steve uses white vinegar with jalepeno peppers, onions, etc.)
Stick of butter
Combine ingredients and warm on st ove or in microwave, then put in spray bottle and set aside. 

Seasonings:
1/4 cup black pepper
1/4 cup garlic, minced
1/2 cup Italian seasoning
1/4 cup chili powder
1/4 cup paprika
2 tablespoons of red pepper (more or less to taste)

The above should be enough for 7 or 8 pounds of wings. Rinse and drain 7 to 8 pounds wings. Pour some of the Red Hot hot sauce over them, and toss. Add seasoning mixture (above) until generously coated. You will lose some in the cooking, so don’t skimp! Place the wings on a gas grill (or smoker) and slow cook them at a low temperature. After 20 minutes baste/mist with sprayer at least every 10 minutes. Flip them after you mist them. Total cooking time should be around 1 1/2 to 3 hours, depending on the heat of the grill. They’re done when they break at the joint or you can break the wing tip off.


Lambert Tip
The recipe can be modified so that the wings can be baked in the oven instead