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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 Tbsp peanut oil 4 oz fresh tuna steak, cut into 1/4-inch slices 4 oz red snapper filets, cut into 1/4-inch slices Salt and pepper 2 Tbsp lemon juice 1/2 cup olive oil 2 Tbsp finely chopped green onion 2 seedless Hawaiian peppers or chili peppers, finely chopped 4 tsp finely chopped fresh ginger 4 whole Chinese parsley leaves (or substitute with curly-leaf parsley) 4 or more sprigs wild fennel 1 Japanese or English cucumber, peeled and finely sliced Instructions: In a hot skillet, heat the peanut oil and sear the tuna and the snapper until they are just pink inside. Season with salt and pepper. Place the fish in a decorative pattern on a platter. Pour the lemon juice over the fish, followed by the oil, green onion, pepper and ginger. Artfully arrange the Chinese parsley, wild fennel, and the cucumber on the plate. |
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