Spicy found this recipe on a rare trip to Belize. He thought the tuna steaks were more memorable than the women… yet somehow similar…
Ingredients
8 slices bacon, preferably peppered
2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling, divided
1 red onion, chopped
2 cloves garlic, chopped
Salt and pepper
1 cup loosely packed sundried tomatoes
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
Four 3/4-inch-thick tuna steaks (6-8 ounces each)
1 tablespoon grill seasoning
4 large slices whole grain or peasant bread, halved
8 red leaf lettuce leaves
Preparation
Pre-heat the oven to 375°F.
On a slotted broiler pan, bake the bacon until crisp, 15-20 minutes.
In a small saucepan, heat 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, 7 minutes; season with salt and pepper. Stir in 1/2 cup water, the sundried tomatoes, vinegar, brown sugar and Worcestershire sauce and bring to a boil. Lower the heat and simmer until thick, 7-8 minutes.
Season the tuna with the grill seasoning. In a large skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium heat. Add the tuna steaks and cook for about 2 minutes on each side for medium-rare.
Toast the bread and drizzle with EVOO. Top four slices with lettuce, one tuna steak, two bacon strips and a pile of tomato jam. Cover with the remaining toasts.
Spicy Sun creates the best dips, rubs and herb blends on earth! Infused with pepper and fruit, Spicy Sun’s blends have a unique Caribbean flavor with a tropical party twist. Contact Spicy Sun today for a one of a kind taste explosion for your parties, game day or just a cool summer night. Don’t just stand there…..get in on some of this now!
“I believe it’s time to party!” - Spicy 2008
Check out this great new video about the birth of Spicy Sun:
“This is one Grand-daddy of Spicy beef recipes that you have to try! I came across this dish while traveling the jungle waterways of Cambodia looking for my lost love, Cocoa. My guide there in Khmer Krom says that it is such a delicacy, the folks saved it for weddings and big celebrations. I almost died on that trip, so you better try it and tell me what you think!” – Spicy 2008
Ingredients:
*½ lb sirloin beef, sliced thin
*1 Tablespoon fish sauce, or soy sauce
*1 Tablespoon fresh or frozen minced lemon grass
*1 Clove garlic, minced
*1 Teaspoon sugar
*2 Chili pepper, minced (option)
*2 Tablespoons All purpose flour
*1 Cup vegetable oil for deep fried beef
*½ Cup orange juice
*½ Cup water
*½ Tablespoon fresh lime or lemon juice
*1 Tablespoon light brown sugar
*1 Teaspoon salt
*2 Tablespoons cornstarch
*1 Small yellow onion, sliced
*1 Red or green bell pepper, sliced
*½ Head of lettuce, chopped
*A handful of fresh mint leaves
Procedures:
In a large bowl, put beef with soy sauce, lemon grass, garlic, sugar, and chili pepper together, mix well, add flour, mix well and set it aside.
Pre-heat oil in a skillet or wok with high temperature.
When oil is hot, deep fry marinated beef till it crispy. Remove fried beef from skillet, put it on a paper towel covered plate to drain excessive oil.
Pour remaining oil still in skillet out, but keep approx 1-tablespoon oil in the skillet for making sauce.
In a small bowl, mix orange juice with water, limejuice, brown sugar and salt and cornstarch together, mix well and set aside.
Heat up same hot skillet on the stove, add onion and bell pepper, sauté till onion soft. Pour prepared orange juice over, stir till sauce thickens.
TO SERVE:
Put chopped lettuce on center of a plate, add fried beef on top and pour orange sauce over. Top with more lettuce and mint leaves and serve immediately.
Serve as appetizer *mahope-sar* or with rice.ENJOY!
We travel the world to bring you the best rub recipes ever! Rubs for chicken, pork and beef.
We even have one of Bobby Flay’s secret chili rubs that you have to see! Get all the lowdown on the best rubs on Earth and get easy ordering of Spicy Sun’s signature rubs, too.
Lots of great recipes and links to fantastic products that you can’t get anywhere else. Another great site and everything you expect from Spicy Sun!
Our “Caribbean Party Cookbook” will be done shortly and will be available in print or PDF download for you to get. You won’t want to miss this one……
P.S…………keep on the lookout for our newest blend: “Roasted Chicken Blend”…..this is a seasoning so packed with flavor that you won’t be able to have chicken the same old way again!
TIPS AND RECIPESOUR DIPS ARE NOT JUST FOR SERVING WITH CHIPS…YOU CAN COOK WITH THEM TOO!!Most can be used with your everyday cooking! Such as:Our Loaded Potato dip can also be used when roasting potatoes! Just add a few tablespoons before putting in the oven! Or, for an added flavor to your mashed potatoes, mix with your butter before mixing.Tuscan sun can be used with your favorite vegetables. Just add a tablespoon or more to your freshly cooked veggies. The juices from your vegetables will make a light herb sauce.. no need for butter!Add Lemon Breeze to yogurt as a complimentto your Salmon.Mix super ranch with yogurt and add to your salad.For an added flavor to any fish, mix some seafood Diablo or dock o’ bay intoyour cocktail or tartar sauce. You can also sprinkle it on your shrimp or crabs before steaming or grilling.add our lime-chipotle with your salsa for an added flavor, or mix with sour cream to give a kick to your Mexican flair.
For some sweet and spicy chicken, add orange sunset with orange marmalade and spread on your chicken before baking or grilling.
Well here they are, the first pictures of “Behind the Sun”..the video! What fun it was to make this…and start to tell the story of this spice merchant who loves to party!! We hope you enjoy the photos, and look for the video coming at a screen near you!!!!
Cmon over to our website and party..We have everything you need to make your party taste SPICY!!!!!!!!
Spicy investigates the claims of the world hottest foods by traveling the globe to find only the sauciest….the spiciest…..the hottest…….and the sexiest treats of all time.
