Fruit Ninja dropped by earlier this week, Monday, I think. Although, this time, Fruit Ninja didn’t come bearing fruit.
This time, she brought something kinda rare, even though that is very much her game. Normally she is bringing special fruit or an abundance of seasonal fruit or on occasion, a Japanese dish she has made herself and wants to introduce to us.
But this time... she brings a hefty 2 lb hunk of beautiful, dark red tuna and the entire roe sack from the same fish, fresh caught that morning from the neighbor next door to her, two doors down the street.
The stack of empty organic egg cartons she leaves behind tells the story of what I can return for the bounty she just shared with me. My gorgeous free range eggs makes a perfect barter even though she shares with me so frequently, I could never repay her kindness with eggs alone. But I sure do like the fact that I can provide something in return that she will enjoy, too. I package up a dozen for Tsunami to take to her right away.
After tonight’s meal, I package up another dozen for good measure.
Now, I know you may not have access to this type of thing so I won’t act like you do. I mean, I don’t. This was a gift. And up until now, I honestly never gave a thought to tuna roe. I’ve had salmon roe on sushi, even a Russian or Bulgarian caviar, but tuna roe? Nope. This was one of those things that just falls into your... um, smoker?
Well, that is just what Tsu did with it, being the mastermind he is. He smoked that package of yum. But he brined it first.
Well, that is just what Tsu did with it, being the mastermind he is. He smoked that package of yum. But he brined it first.
Yep this star of this particular food-gasm had 3 preparations before being blended into the smoked silkiness that would become THE BEST ALFREDO I’VE EVER EATEN. Yes, I know... All caps! Hands down this is drop the mic out of this world something you must try. You must.
So pretense, be damned. You may not get your hands on it, but IF YOU DO, you may come back looking for this here recipe, y’all. Mark my aloha.
In case you are lucky enough to purvey such a delicacy and want to try or are just plain curious, here is what Tsu did:
Prep the roe for the Alfredo “base” sauce:
Prep the roe for the Alfredo “base” sauce:
- Brine the roe For 24 hours in 2 tbsp sugar, enough water to completely cover roe, dash of salt.
- Smoke the roe on low smoke hour and a half, mesquite chips.
- Remove the roe from the sack. You can scrape it out with a spoon or just remove it like a casing on a sausage.
- Sim simma the roe in garlic, butter, on low heat, whisking to break up roe so it doesn’t form lumps like you’d expect with ground beef.
- Gradually and gently whisk in half n half or heavy cream.
- Purée this in a blender when the sauce has cooled. Blending hot liquids can be a disaster so I caution you to let this sufficiently cool before you do so or it will end up all over you and your kitchen ceiling.
Prep your Alfredo fixings (optional):
Tsu and I both love mushrooms so our Alfredo sauce adds sautéed mushrooms in white wine and butter, probably garlic and fresh thyme. This is entirely up to you but it is how we eat or Alfredo normally and I think the richness of flavor is important.
Serve:
When ready to serve, Tsu warmed up the smoked roe “base”, added roughly a cup of store bought Alfredo sauce to loosen the sauce and then gently added the sautéed mushrooms.
We served it over penne pasta which was cooked al dente, then warmed and finished in the pan with the sauce. You could use virtually any pasta you desire but penne was a good choice because it can grab the sauce, which trust me, you will love.
Garnish with sliced scallions, fresh parsley and fresh black pepper. Oh, and copious amounts of fresh grated parmesan cheese, naturally.
Suggestions:
We served ours with local peeled, deveined shrimp that were dusted with Cajun seasonings then lightly seared for a minute on each side but not cooked through. The shrimp finish their cook in the sauce, along with the penne, just before serving so they warm through but don’t end up over-cooked.
The next night we served it with gorgeous seared scallops.
The last night, I made zoodles with my spiralizer and a summer zucchini which I served with the remaining sauce. I’m obsessed with zoodles because I love zucchini and summer squash. It’s keto-friendly, too if you are avoiding or watching carbs. And by night 3, if you are so lucky, zoodles might be the way to go!
Sadly, there was no night 4... ;)
Tsu and I both love mushrooms so our Alfredo sauce adds sautéed mushrooms in white wine and butter, probably garlic and fresh thyme. This is entirely up to you but it is how we eat or Alfredo normally and I think the richness of flavor is important.
Serve:
When ready to serve, Tsu warmed up the smoked roe “base”, added roughly a cup of store bought Alfredo sauce to loosen the sauce and then gently added the sautéed mushrooms.
We served it over penne pasta which was cooked al dente, then warmed and finished in the pan with the sauce. You could use virtually any pasta you desire but penne was a good choice because it can grab the sauce, which trust me, you will love.
Garnish with sliced scallions, fresh parsley and fresh black pepper. Oh, and copious amounts of fresh grated parmesan cheese, naturally.
Suggestions:
We served ours with local peeled, deveined shrimp that were dusted with Cajun seasonings then lightly seared for a minute on each side but not cooked through. The shrimp finish their cook in the sauce, along with the penne, just before serving so they warm through but don’t end up over-cooked.
The next night we served it with gorgeous seared scallops.
The last night, I made zoodles with my spiralizer and a summer zucchini which I served with the remaining sauce. I’m obsessed with zoodles because I love zucchini and summer squash. It’s keto-friendly, too if you are avoiding or watching carbs. And by night 3, if you are so lucky, zoodles might be the way to go!
Sadly, there was no night 4... ;)
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