Tre Wilcox joined the ladies in the kitchen for The Talk Food Festival. He made a meal of healthy Californian fare that will help shake up your dinner menu.
Spice Rubbed Tuna Sashimi with Red Pepper-Tomato Relish and Lemon Yogurt
For the Tuna:
4 pounds big eye tuna, skin removed, blood line removed
1 tablespoon coriander seeds, toasted and ground
1 tablespoon black pepper corn, toasted and ground
½ tablespoon fennel seed, toasted and ground
1 teaspoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon dill seed, toasted and ground
2 tablespoon kosher salt
½ cup grape seed oil
For the Lemon Yogurt:
½ cup greek yogurt
1 teaspoons lemon zest
2 teaspoons lemon juice
½ teaspoon kosher salt
For the Relish:
1 red tomato, ripe, peeled and diced small
1 yellow tomato, ripe, peeled and diced small
2 red bell peppers, roasted and peeled, diced small
2 garlic cloves, peeled and chopped finely
¼ cup red onion, peeled and diced small
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons tarragon leaves, chopped
2 tablespoons flat leaf parsley, chopped
Salt and pepper, to taste
For the Garnish:
½ cup toasted panko bread crumbs, seasoned to taste with salt and pepper
For the Tuna: Toast all of the seeds and grind them into a semi-coarse powder. Combine the powder with the other dry spices.
Coat the tuna on all sides with the spice mixture. In a very hot pan, heat the grapeseed oil, add the tuna and quickly sear it on all sides. Chill the tuna after searing and slice thinly before serving.
For the Lemon Yogurt: Whisk together all ingredients in a mixing bowl. Keep cold until time to serve.
For the relish: Mix together all ingredients in a mixing bowl. Cover and keep room temp until time to serve.
To Serve: Place 3 to 4 slices of tuna on a plate. Drizzle lemon yogurt around the tuna. Top the sliced tuna and yogurt with relish and sprinkle on some toasted panko breadcrumbs. Serve.
Baby Spinach Salad with Fuji Apples, Baby Beets and White Balsamic Dressing
For the Baby Beets
4 red baby beets, skin on and washed
4 gold baby beets, skin on and washed
2 cups sugar
6 cups water
¾ cup red wine vinegar
¾ cup champagne vinegar
2 bay leaves
4 thyme sprigs
For the White Balsamic Dressing
¼ cup dijon mustard
2/3 cup white balsamic vinegar
2 cups olive oil
1 lemon, juiced
1 dash tabasco sauce
Salt and pepper, to taste
For the Salad
1 pound baby spinach leaves
2 fuji apples, thinly sliced
1 carrot, peeled and thinly sliced
½ small red onion, peeled and thinly sliced
½ cup hazelnuts, toasted and broken up into large pieces
Salt and pepper, to taste
For the beets
Preheat oven to 350.
Using two small separate baking pans, place each color beet in its own pan.
Pour one cup of sugar and the red wine vinegar into the pan with the red beets and cover them with 3 cups of water. In the pan with the gold beets, pour the other cup of sugar, champagne vinegar and remaining water. Add one bay leaf and two sprigs of thyme in each pan.
Cover the pans with foil and put them in the oven for 1½ hours, or until the beets are fork tender.
When the beets are done, remove them from the cooking liquid and put them into the refrigerator until the beets are cold. Rub the skins off with a clean kitchen towel. Cut each beet into quarters and keep the different colors separate.
To serve, toss each color in a separate mixing bowl with olive oil, salt and pepper.
For the dressing
Whisk together mustard and vinegar in a mixing bowl. Slowly drizzle in olive oil whisk constantly to make an emulsification. Season with lemon juice, salt and pepper. Keep cold until time to serve.
In a large mixing bowl, combine spinach, apples, carrots, red onions and a couple tablespoons of white balsamic dressing. Season with salt and pepper. Toss and divide the salad between four plates. Garnish each salad with four pieces of each color beet and sprinkle the hazelnuts on top. Serve.
Lemon Tarragon Panna Cotta with Strawberries and Blueberries
For the Panna cotta
1¼ cups heavy cream
¾ cup milk
½ vanilla bean
1 tablespoon lemon zest
2 teaspoons unflavored gelatin powder
6 tablespoons lemon juice
½ cup sugar
¼ cup sour cream
3 tablespoons tarragon leaves, chopped
For the Strawberry Sauce
3 cups strawberries, stems removed, quartered
3 tablespoons sugar
1 pinch kosher or regular table salt
½ cup champagne
For the Garnish
¼ cup blueberries, washed and dried
¼ cup raspberries, washed and dried
For the Panna Cotta:
Lightly spray eight, ¾-cup ramekins with nonstick cooking spray and set aside.
In a heavy, medium-sized saucepan, combine the cream and milk. Scrape the seeds from the vanilla bean into the saucepan and add the scraped bean to the pan. Bring to a simmer over medium heat. Remove the saucepan from the heat, add the lemon zest and one tablespoon of the tarragon. Cover and let milk mixture steep for 30 minutes. Strain mixture through a fine sieve and discard solids. Return the mixture to the saucepan.
Combine the lemon juice and gelatin in a small bowl and let stand until the gelatin softens, about 10 minutes. Add the gelatin mixture and the sugar to the cream mixture in the saucepan. Heat over low heat, stirring, until the gelatin and sugar are dissolved, about 2 minutes. Remove from the heat and whisk in the sour cream and the rest of the tarragon.
Carefully divide the mixture evenly among the prepared ramekins. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until thoroughly set, at least 8 hours or overnight.
When you are ready to serve the panna cotta, run a small butter knife around the edge of each custard and place onto a serving plate.
For the Strawberry Sauce:
Place strawberries in a medium bowl. Sprinkle strawberries with salt and sugar; toss well. Place strawberry mixture in a blender and blend until smooth. Place mixture in plastic bowl and chill for two hours. Strain sauce through fine mesh strainer. Stir in the champagne right before you serve it. Place sauce into squirt bottle.
Place one panna cotta in the center of plate. Squirt strawberry sauce around panna cotta. Place blueberries on top of panna cotta. Garnish plate with raspberries.
Recipes courtesy Tre Wilcox.