Of course our story starts at the downtown market at the Ocean Odyssey seafood vendor. After much deliberation we decide to buy a piece of fresh tuna and another piece of fresh salmon. Onto our lazy sunday of being not so lazy and way more creative. In all honesty Mike got creative and I did laundry. The joys of domestic adult life.
Back to much more exciting talk!
Please admire, drool over, crave and share with friends this picture of deliciousness.
This is the first of I believe a couple more dishes Mike decided to create today.
Random question time with Mike! Of course he doesn’t know I’m typing this up to make this post extra awesome and engaging. I’m always asking him questions anyways haha journalist in me never stops working.
Q: Do you find cooking calming?
A: I would say so, yes.
Q: Why do you like to cook at home so much?
A: I like to eat good food.
Q: Don’t you ever get tired of cooking?
A: *laughs at me* Sometimes its cereal and toast before bed. Sometimes its pasta and tomato sauce, but even then I chop up some shallots and fresh herbs.
“Nothing beats grilling a steak at two in the morning with beer in hand when everyone is sleeping.”
Q: What’s the one dish you couldn’t live without?
A: Pasta and bread. It warms ya up and fills ya up. It’s homey.
Q: Where’s the number one place you want to travel to experience food.
A: The French came up with a lot of cooking techniques and discoveries so that would be cool.
**Ironically Mike works at a steakhouse but has not cooked one steak dish at home yet! This will be rectified before summer has completely ended.**
Enough bugging the man when he’s making food! Back to the dish at hand…and in my tummy.
Pan-seared ahi tuna on beet greens with pickled beet strings and crispy fried fennel pieces with honey-drizzled multi-coloured carrots accented with basil oil and chili oil drops finished off with a healthy sprinkling of Black Cypress Flake sea salt.