Sun Sentinel Palm Beach Edition
Creole side dish satisfying
Q I am writing about my new obsession, the Creole rice and beans from Racks Fish House & Oyster Bar. It is awesome as a side. I also get an order to go and eat it the next day with eggs. I really hope you can get this recipe as I am desperate for it.
— Yvonne Scott, Deerfield Beach
A As far as obsessions go, I’d say this recipe is a pretty good choice. The Creole rice and beans side dish at Racks Fish House + Oyster Bar (5 SE Second Ave., Delray Beach, 561-450-6718, RacksDelray.com) is a delicious, healthy and economic start to the new year.
When owner Gary Rack and Matthew Danaher, executive chef and culinary director of operations for GR Restaurant Group, began developing the concept for Racks Fish House + Oyster Bar, they traveled together to New Orleans. That trip inspired Danaher to develop the Creole rice and beans recipe. Danaher explains, “We wanted to add a side with a Cajun flair to our menu. It complements many of our dishes, whether it’s seafood, steak or chicken. We offer many side options, but our Creole rice and beans is a favorite by our local guests and Northern visitors.”
If you’re new to Racks, you may want to check out its daily happy hour from 4 to 7 p.m., when food and drink specials, especially the $1 oysters, draw crowds. Mondays also offer 50 percent off wine and champagne.
Q I’m a widowed gentleman in my late 70s who loves to cook. Can you please help me prepare fresh tuna steak?
Rapaglia, Deerfield — Mario
A The recipe I’m sharing with Mario is an oldie but goodie. It comes by way of the New York Times and Pierre Franey. The French chef and cookbook author was best known for his televised cooking shows and his “60 Minute Gourmet” column. There are several things I like about Chef Franey’s recipe. Although it is more than 20 years old, it remains timeless. The recipe offers two cooking methods — broiling or grilling the tuna steaks — making it convenient for various skill levels and geographic locations. The ingredients complement each other nicely. Fennel and lemon add bright notes to the Provençal backbone created by olives, garlic and tomato. This delicious dish is light, healthy and packed with flavor. The only thing that I did tweak was the cooking time, which I reduced by half. These days, most people tend to eat tuna on the rare side. If that’s not your thing, add a minute to each side.