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Cooking Tips & Recipes

As publishers of cookbooks and lovers of food,
Font & Center will be providing cooking tips and recipes
from our current catalog of cookbooks as well as from
upcoming cookbooks. We will be changing this feature on a regular basis and
hope that you will provide us with comments and suggestions

Korean Sesame Grilled Tuna

cup finely chopped scallions
2 large cloves garlic, minced
1 tablespoon dark brown sugar
cup soy sauce
teaspoon freshly ground black pepper
1 tablespoon Oriental sesame oil
1 tablespoon dry sherry
1 tablespoon sesame seeds, toasted
2 pounds tuna steaks, 1-inch thick

  1. Combine the scallions garlic, brown sugar, soy sauce, pepper, sesame oil, sherry, and sesame seeds.
  2. Pour the sauce over the tuna and let marinate at room temperature for 30 minutes.
  3. Grill over hot coals, 4 inches from the heat source, 3 minutes per side for medium-rare. The tuna is much more delicate and succulent when pink in the middle. Serve hot off the grill or let cool to room temperature and present.

4 portions

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Desert Pizzas

3 tablespoons vegetable oil for brushing the baking sheet and tortillas
8 8-inch flour tortillas
2 cups vegetarian refried beans (1 1-pound can)
1 4-ounce can chopped chilies, mild, medium or hot
3 cups (12 ounces) grated Monterey Jack cheese
2 tomatoes, diced and drained of excess juice
Pitted black olive slices

  1. Preheat the oven to 425F. Brush two large heavy baking sheets with oil.

  2. Arrange 4 tortillas on each sheet. Brush with oil.

  3. Divide the refried beans between the tortillas the spread evenly. Sprinkle the chopped chilies over the beans, cover with the cheese, and top with the tomatoes.

  4. Bake the pizzas in the middle of the oven for 10 minutes, or until the bottoms are lightly browned and the cheese is melted. Top with olives and serve immediately.

Serves 4 to 6

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More coming soon!


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Revised 3/7/02