Mr. and Mrs. Hawthorne Have a Delicious Lunch.

I was hoping to find something bloggable when I was in Danville over the weekend, but unfortunately Danville doesn't lend itself particularly well to blog activity or any other type of activity for that matter.

I decided to cook seafood for my dear friend Maxine and my mother.
I had a plan in mind, but when I went to the local supermarkets, my plan, unfortunately, completely unraveled and substitutions abounded.
It was beginning to look like Dinner Impossible.
Danville has no Mahi Mahi.
But it does have Wahoo.
Danville has no mussels.
But it does have shrimp.
And it has frozen tuna medallions.
I am nothing if not flexible.
So, in the end, dinner was quite good.

And remind me to show you my recipe for the shrimp bisque
I made that was supposed to be Mussel Chowder.

I did however, come away with a new recipe from Maxine which I will share with you.

Ramen Noodle Slaw

First, I put Mr. Hawthorne

to work shredding cabbage.

Then, I had him chop a couple stalks of celery,

some green onion, and some red onion.

I started on the dressing.
1 cup oil
1/4 cup sugar
1/4 white vinegar

Mix oil, sugar, and vinegar, then add
one SEASONING PACKET
from

Ramen chicken flavored noodles.

I love it when I can Semi-Ho something.

Mr. Hawthorne tossed the
onions in with the slaw.

Next, I crushed up the
Ramen noodles.

And I added a handful or two each
of almonds and sunflower seeds.

Crumble wormy noodles over slaw.

Mr. Hawthorne adds the dressing and tosses.

And Wallah!
A new, tasty twist on slaw.
Thanks Maxine.

Now, on to the rest of today's lunch.

Mr. Hawthorne and I shucked a few oysters and I made a breading mixture out of corn starch, flour, a little corn meal, salt and pepper, and Adobo seasoning.

The oil temperature is hot enough when you can stick the end of a wooden spoon in it and air bubbles vigorously bubble up.

Drain on newspapers.

Next, on to the tuna.
Simply salt and pepper.

Heat up some olive oil and butter in a skillet and add the steaks.

After about 2 - 2 1/2 minutes,
flip over.

Heat up some butter, lemon juice and capers.

Plate the tuna and oysters and spoon some of the

butter/lemon/caper sauce over the tuna.

The tuna was nice and rare and the oysters were perfectly fried.
Add a bit of remoulade sauce and tartar sauce.

Oh, goodness me. This was really good.