I like ponzu. OK, there, I said it. I not only like it served with tuna tataki and Asian dumplings, but I also like to dip my sushi rolls in it. This month, let’s take ponzu one step further.
All of the ingredients were found in a local supermarket; the garlic cooking cream in the cream cheese section and the basil paste in the refrigerated vegetable department. In case you cannot find bottled ponzu, I have included my simple recipe. Enjoy.
1 cup olive oil mayonnaise
1/4 cup ponzu sauce
1 tbsp hot pepper sauce
1 1/2 pounds rib eye or strip steak
1/2 tsp sea salt
3/4 tsp black pepper
1 gallon zip-top bag
1 cup orzo pasta
2 tbsp basil herb paste
1 cup bell pepper, tomato and onion, diced
1/4 cup Parmesan cheese, grated
1/3 cup garlic cooking cream
Combine mayonnaise, ponzu sauce and pepper sauce. Season the steak with salt and pepper. Place 1/3 cup sauce mixture into the zip-top bag. Kneed the bag to coat the steak evenly.
Cook steak on a preheated grill for 2-3 minutes on each side for medium rare, or until interior temperature is 145 degrees. Serve steak with remaining sauce.
Bring 2 cups water to a boil. Add orzo and cook for 4-5 minutes until tender and most of the water is absorbed. Make sure to stir so it won’t stick.
Stir in the basil paste, pepper-tomato-onion medley, Parmesan cheese, garlic cooking cream and 1/4 tsp of black pepper.
My Ponzu Sauce
1/2 cup fresh lime juice
2 tbsp rice vinegar
1/3 cup soy sauce
2 tbsp mirin (sweet rice wine found in the oriental section of the store)
2 tbsp light brown sugar
1 pinch red pepper
Whisk together all ingredients. Let sit at least 1 hour to marry flavors. Store covered and refrigerated for up to three days.
Capt. John Wampler has worked on yachts big and small for more than 25 years. He’s created a repertoire of quick, tasty meals for crew to prepare for themselves to give the chef a break. Contact him through www.yachtaide.com. Comments on this column are welcome at firstname.lastname@example.org.