Tonight, Rocco DiSpirito made us dinner. Okay, he didn’t, but he published the recipe we used. And that doesn’t stop me from wishing he did. And shirtless.
Anyone who’s ever watched Top Chef with me knows that Rocco DiSpirito is my favorite celebrity chef. He’s personable, he’s a great chef, and he’s OMFG GORGEOUS. Gay? Who knows? Who cares? In my head, yes.
So, he came out with a book called Rocco’s Real Life Recipes. We got it out of the library about a year ago, and looking through it, it just felt very much higher than my skillset in the kitchen. So we took it back. We got it again this week, and when we were looking through it, either my skillset has changed, or I’ve gained more confidence. So we tried a recipe: Grilled Tuna Steaks with Sweet & Sour Mangoes.
We didn’t read it closely enough, and made FAR too much of the sweet-and-sour mangoes, but it was a great recipe. We got a couple of beautiful yellowfin tuna steaks from (of all places) Kroger, and they grilled up very nicely to medium (the recipe calls for medium rare, but Leon’s not a fan of raw or nearly-raw tuna, so we grilled them a little longer). Toss them on a bed of the sweet-and-sour mango/onion/basil mixture, and voila! Lovely dinner for two.
Next time we make it, we’ll probably cut the mango mixture in half, cut back a little more on the white wine vinegar and possibly season the tuna a little more (we just used salt and pepper tonight, but maybe a little garlic would help).