Hasty-Bake Fiesta, Portable, Continental Tasty Satay Tuna, Scallops in Balsamic Vinegar, Paste

Fi s h

Tasty Satay Tuna

(Sublime Smoke)

4 tuna steaks, each approximately 1 inch thick

1⁄4 teaspoon coarse salt

PASTE

1⁄4 cup peanut oil

Juice and zest of 1 lemon

2 Tablespoons minced fresh cilantro

2 Tablespoons minced fresh mint

1 Tablespoon creamy peanut butter

1 Tablespoon soy sauce

1 Tablespoon minced fresh ginger

2 garlic cloves, minced

Lemon wedges for garnish (optional)

In a food processor, process the paste ingredients to a thick puree. Rub the paste over the tuna steaks. Wrap the tuna in plastic and let it sit at room temperature for 30 minutes.

Bring your Hasty-Bake to 225 to 250ºF. Warm a skillet over high heat and sprinkle in the salt. Add the steaks and sear them quickly on both sides. Transfer the steaks to the Hasty-Bake. Cook them until medium rare (still a pink tint to its warmed through interior), about 15 minutes. Avoid overcooking the tuna. Serve hot, garnished with lemons if you wish.

Scallops in Balsamic Vinegar

(Sublime Smoke)

MARINADE

1⁄2 cup inexpensive balsamic vinegar

1 Tablespoon extra-virgin olive oil

3 plump garlic cloves, minced

11⁄2 pounds sea scallops

1 Tablespoon extra-virgin olive oil

2 Tablespoons minced fresh basil Coarse salt to taste

Combine the marinade ingredients in a bowl. Place the scallops in a nonreactive dish or plastic bag and pour the marinade over them. Marinate the scallops at room temperature for 30 minutes.

Drain the marinade into a small saucepan. Arrange the scallops on a small grill rack, grill basket or piece of heavy-duty foil and transfer them to your Hasty-Bake. Smoke them until opaque and just barely cooked through, about 10 to 15 minutes at 225 to 250ºF.

While the scallops cook, boil the marinade over high heat for several minutes, reducing it until syrupy.

Toss the scallops in a bowl with the oil. Add the basil and salt and toss again. Drizzle some of the reduced marinade into the scallops, 1 or 2 teaspoons at a time, until it just complements but doesn’t mask the scallops’ sweetness. Spoon the scallops on individual plates and serve.

O w n e r ’ s G u i d e & I n s t r u c t i o n M a n u a l 23