Aromatic Spice Paste
added 03/07/08
Serves 6
Unlike most marinades, which are wiped off foods before cooking,
Indian spice pastes can be left on during grilling so they form
a light, savory crust. This spice paste is delicious on any firm-fleshed
fish steak.
Six 1” to 1-1/2” thick (6-8 oz) tuna steaks
2 Thai or serrano chilies, seeded and chopped
2 garlic cloves, chopped
1 small onion, chopped
1 Tbsp. grated fresh ginger
1 tsp. ground turmeric
10 saffron threads, soaked in 2 tsp. water for 30 minutes
2 Tbsp. fresh lemon juice
1/4 cup unsweetened coconut milk
2 Tbsp. chopped fresh cilantro leaves
Salt
Trim any pieces of skin or bone from the fish. Refrigerate, covered
with plastic wrap, until needed.
Combine all the remaining ingredients except the salt in a blender
and purée the mixture to a smooth paste for about 2 minutes. Season
the mixture to taste with salt. Spread the mixture over both sides
of the tuna and marinate in the refrigerator for 30 minutes.
Gently transfer the tuna — so the paste doesn’t fall off — to a
preheated grill. Grill the tuna on both sides 1 to 2 inches about
a bed of very hot coals. Remember that tuna will require only about
3 minutes on each side because it should be left rare in the center,
while other fish steaks should be cooked all the way through, about
8 minutes per inch of thickness total cooking time. Serve immediately.
Substitutes: any full-flavored firm-fleshed steaks such as king
mackerel, salmon, shark, sturgeon, swordfish.
Meet Patrick Kearney
The Co-op is full of folks like Patrick. He’s smart, free-spirited, bounced around a lot in his day, and ended up liking the Co-op so much that it made him settle down a little.
Food Cooperatives: Organic Before Organic Was Cool
Organic. What a loaded word these days. Along with the word green, the word organic can sound like a marketing strategy more than anything. But cooperatives were organic long before organic was cool, and we’re big believers that organic production delivers delicious food and promotes sustainable agriculture—two things that are important to both food producers and consumers. The modern story of organic farming in America began in the 1960s, a time of social re-examination. In agriculture, the movement was led by “back to the land” types who set out to build their own houses, grow their own food, and live life at the pace of the seasons. Many of these people had grown up in urban settings and had little experience in these things. That lack of tradition, combined with the philosophy that “natural is better,” contributed to the development of organic farming methods. Try the difference for yourself! Check out our Wild About Organic promotion, where you can find special prices on organic products all over our stores.
