I was walking through Vons today and stumbled upon some Ahi (or “yellowtail“, for all you non-Hawaiians) tuna for 6 bucks per filet. I couldn’t resist. A ginger root and a green onion later, this is what I had for dinner.

Nutritional Info: 390 Calories, 19g Fat, 10g Carb, 34g Protein.

Cook Time:
15 min – You may want to allow an hour ahead of time to prep the marinade and allow the fish to sit in it in the refrigerator.

Ingredients:
2 5-7 oz ahi tuna steaks, about 3/4″ thick

For marinade:
2 tablespoons olive oil
1 tablespoon grated ginger root (you’ll only need a small to medium bulb) **
2 tablespoons minced garlic
2 tablespoons soy sauce
1 green onion, sliced
Roasted sesame seeds for garnish (optional)

** How to grind a ginger root:
First, peel a medium bulb. If you don’t own a special tool for grating/zesting a ginger root, just use the finer side of a cheese grater (smaller holes), it’ll work just as well for this. Grind it down with the grater till you have about a tablespoon-worth. You’re done! So much less intimidating than you thought, right?

What You’ll Need:
1 small mixing bowl
1 large pan

Reference Photos:

Directions:

1. Mix all the ingredients for the marinade.
2. Place the fish in a tupperware and cover in the marinadeand green onion slices. Seal and place in the refrigerator for about an hour (if you have the time).
3. Heat the large (non-stick) pan on medium high. Let it heat for a solid 2 minutes. Add fish to the pan.
4. Sear the fish for 1 minute on each side. Ahi will still be raw in the middle. If you like it a little less raw, increase sear time to 1.5-2 minutes per side.
5. Slice the fish into 1/4″ strips.
6. Serve it up! I served with rice, but you can also use fennel, lettuce, or even plain. Sprinkle with roasted sesame seeds(optional) and garnish with the green onion slices.

Damn, who knew this would be so painless? Oh – and if you have the option, always try to support sustainable fisheries. It’s a bit more effort, but well worth it to make sure this fish exists the next time we want to make it. Check this site out for more info: Seafood Watch. Enjoy, dudes!

Here is a recipe I had the pleasure of devouring 30 minutes after I started making it. I suggest using turkey bacon, but regular bacon works too.

Nutritional Info: Makes 2 servings: 420 Calories, 23g Fat, 7g Carb, 44g Protein – Calculated using turkey bacon.

Cook Time:
35 min

Ingredients:
12 scallops (about 1lb.)
12 slices of turkey bacon (recipe works with regular bacon as well)
Olive oil
Salt
Pepper

What You’ll Need:
1 oven-safe pan
Toothpicks

Reference Photos:

Directions:

1. Preheat the oven to 425 degrees.
2. Wrap the scallops with bacon. 1 slice per scallop. Immediately secure the bacon to the scallop with a toothpick.
3. Heat the pan on the stove to medium-high. Add a tablespoon of olive oil. Place the wrapped scallops onto the pan and let cook for 5 minutes.
4. Using a pair of tongs, flip the scallops and let them cook another 5 minutes.
5. Flip again and transfer to the oven. Cook for 15-20 minutes.
6. Take out of the oven and serve!

Oh, and don’t forget your monacle.

Enjoy, dudes!

Main Course
Goat Cheese and Chive Stuffed Chicken

Sides
Sauteed Garlic and Balsamic Vinegar Asparagus

Couscous – Just get a box from the store. It takes 5 minutes – I recommend the garlic and olive oil one.

It’ll take you an hour, MAX, to make everything – from the first ingredient till you’re sitting at the table. There’s still time to grab the ingredients! Maybe grab a decent Riesling – for the lady.

Enjoy, dudes!

Experienced bachelors, read on.

NOTE: Makes about 10 servings: 444 Calories, 19g Fat, 33g Carb, 36g Protein.

Cook Time:
About 1 hour

Ingredients:
2 packages turkey sausage (use “hot” for extra kick)
1/2 chopped white onion
15 oz. package part-skim ricotta cheese
1 1lb. (16 oz.) package frozen (but thawed) chopped spinach (about 6 cups)
2 jars of pasta sauce
1/2 tablespoon of garlic powder
9 lasagna noodles (1 package with some left over)
2 cups mozzarella cheese

What You’ll Need:
1 skillet
1 large pot
1 medium pot
1 mixing bowl
13″ x 9″ baking pan

Reference Photos:

Directions:

1. Preheat the oven to 375 degrees.
2. Dump the jars of sauce and 1/2 tablespoon of garlic powder into a large pot. Stir and let simmer on low heat.
3. Peel the skins off the sausages (see reference photo #2). Throw away the skins.
4. Chop the onion.
5. Begin to bring a medium pot (3/4 full of water) to a boil.
6. Bring a skillet to medium-high heat. Sauté chopped onions for about 2 minutes.
7. Add sausages (without skins) to the skillet and thoroughly cook the meat (about 7-10 minutes).
8. In the mixing bowl, stir the ricotta cheese and spinach together.
9. Put the pasta noodles into the pot of boiling water. (NOTE: They will stick out, slowly let them bend into the pot). Cook for 10 minutes.
10. Carefully drain the sausage juice into the sink, holding in the meat so it doesnt fall in. Add the meat to the sauce. Stir and bring the heat up to medium-high. Cover.
11. Grease the 13″ x 9″ pan with some non-stick spray.
12. Drain the noodles and rinse with cold water.
13. Place 3 noodles on the bottom of the pan. Scoop 1/3 of the cheese mixture evenly over the noodles. Scoop 1/3 of the sauce over the cheese mixture. Sprinkle 1/3 of the mozzarella cheese onto the top of the sauce (see reference photo). Repeat for 3 layers.
14. Bake for 30 minutes (or until cheese bubbles).

Bon appétit, dudes!

Bad joke? It’s true. Ladies love a dude who cooks. Read on…

This recipe is deceptively easy, yet as impressive as it gets. “You stuffed a chicken breast?!” Watch, she’ll say it.

NOTE: Makes 4 servings: 485 Calories, 20g Fat, 25g Carb, 51g Protein

What You’ll Need:
1 large skillet
2 large bowls
1 small bowl

Reference Photos:

Directions:

1. Preheat oven to 350 degrees.
2. In a small bowl, mash together the goat cheese, chives, and garlic. Season with a pinch of salt and pepper to taste. Separate into 4 parts.
3. Lay the chicken breast flat on a cutting board. With a sharp knife, about 1/3 of the way down the thick side, cut a pocket into the center of the meat, about 3/4 of the way down. Careful not to cut thru to the other side! (see picture for reference). Repeat for each breast.
4. Fill the pockets with the cheese mixture. Press the top lid closed, sealing in the mixture.
5. In a large bowl, combine the flour and Italian seasoning.
6. In another bowl, beat the egg with the water.
7. One at a time, dip each chicken breast into the egg/water mix, and transfer to the flour. Flip the breast and cover it with the flour mix. Transfer back to the egg mix and repeat. Repeat for each breast. Set aside.
8. In a large (big enough for all 4 breasts), oven-proof skillet, heat 1/4 cup olive oil.
9. Place breasts into skillet, browning each side for 2-3 minutes.
10. Place skillet into oven and let chicken cook through (7-10 minutes).
11. Take out and serve!

Add some salt and pepper to taste and serve it up! I recommend getting a 5-minute box of couscous as a side. Babes will dig. Enjoy, dudes!