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Featured Recipe
Grilled Tuna With Teriyaki Fruit Sauce
Ingredients:
• 1 pound tuna fillets or steaks -- 3/4-1" thick
• olive or salad oil
• 1 papaya
• 2 teaspoons crystallized ginger -- finely chopped
1 green bell pepper -- julienne
Teriyaki Fruit Sauce
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1/3 cup saki or dry sherry
• 3 slices fresh ginger root or
• 1/4 teaspoon ground ginger
Instructions:Teriyaki Fruit Sauce: In a 2-quart saucepan, combine soy sauce, sugar, sake and fresh ginger slices. Bring to a boil, stirring until sugar is dissolved, then boil until reduced to 1/3 cup. Discard ginger slices and keep sauce warm. Fish: Rinse fish (which has been cut into 4 equal portions), pat dry and brush lightly with oil. Place fish on grill about 6 inches above a solid bed of hot coals. Grill over medium coals, turning once, just until browned on outside but still pale pink in center; cut to test (3-4 minutes). To serve: Place each piece of fish on a plate. Arrange 3 papaya slices each piece of fish; then top each serving equally with soy-ginger sauce and candied ginger. Garnish with julienne bell peppers.
View Previous Recipes >At Kingswood, we pride ourselves in providing tastefully prepared, beautifully presented and nutritious meals in our Bristol Dining Room. Whether chatting over a casual breakfast, sharing a presentation cooked luncheon by Chef Jeremy O’Neal with guests or enjoying a variety of nightly entrees and grilled to order ala' carte items at our dinner service, the Bristol lends itself to meeting all aspects of our resident's dining needs.
Additionally our Dining Services team is happy to create a tailor made menu for all occasions. Whether it’s a business meeting style continental breakfast or an intimate, gourmet dinner, the Kingswood Dining services staff can offer a variety of menus and settings, including our Oxford Room for fine dining, Sommerset Room for more casual gatherings or Westminster Hall for large events, to meet all catering needs.
Monthly Events
Executive Chef Jeremy O'Neal creates new culinary events each month. These range from a monthly Presentation Style luncheon where Chef Jeremy cooks a variety of styles of food to order, in the Bristol Dining Room right in front of residents and guests, to the Chef’s Table where Jeremy creates a gourmet menu that follows current culinary trends, pairs wine with the courses and is reservation only for an intimate crowd of twenty people maximum, allowing residents the experience of dining out while not having to leave the community. Additional culinary events include a Saturday Brunch Buffet, Holiday Menus, Weekly Health & Wellness promotions and a monthly Birthday Dinner.
culinary comments from the chef
Summer Grilling Techniques
Nothing epitomizes summer cooking more than grilling. However, grilling can be very confusing. The more recipes, cookbooks, and perspectives you encounter, the greater the diversity of opinion that arises. When do you apply the barbeque sauce? Gas or charcoal? Flip the food only once or frequently? High heat or low heat? Dry rubs or marinades? Cover closed or open? Let’s explore the different variables.
Barbeque sauce. It is generally recommended to add it toward the last end of cooking since it is high in sugar and can burn easily. Some question whether applying it near the end limits how much the sauce will infuse the food. You can marinate the food in the barbeque sauce beforehand but be sure to remove all the excess before cooking. Then add more near the end.
Gas or charcoal? That depends on how much you care for that smoky charcoal flavor in your food. Some hate it, some won’t live without it. Charcoal grills are cheaper but more troublesome to light and keep at a steady temperature. So do you want that charcoal taste or ease and better control? If you have large parties with extended periods of cooking, I’d go with the gas.
To flip or not to flip? Many people place their food on the grill and then immediately start moving it around and/or flip it frequently. They think this will prevent sticking but actually they are encouraging it. Just as in a sauté pan, high heat is what prevents sticking, (in addition to wiping the grill with oil beforehand). High heat sears the outside of the food and creates intense flavor. This is what grilling is all about. The seared exterior also prevents sticking. Frequent flipping lowers the temperature of the food and prevents a proper sear. To summarize, wipe the grill with oil, get it very hot, place the item on the grill, leave it alone, and flip it once half way through.
Hopefully these tips will make your summer grilling a bit easier for you. Enjoy.
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