Saturday, May 18 2013 11:59 PM EDT2013-05-19 03:59:26 GMT
A man was shot in the leg Saturday night inside of BREC's Hooper Road Park, according to the East Baton Rouge Parish Sheriff's Office. The injury is not considered life-threatening. The victim told investigatorsMore >>
A man was shot in the leg Saturday night inside of BREC's Hooper Road Park, according to the East Baton Rouge Parish Sheriff's Office. The injury is not considered life-threatening. More >>
Friday, May 17 2013 7:41 PM EDT2013-05-17 23:41:51 GMT
The director of the East Baton Rouge Companion Animal Alliance admits her city-parish shelter messed up big time Friday."We take full responsibility," Beth Brewster, CAA director "CAA takes full responsibilityMore >>
The director of the East Baton Rouge Companion Animal Alliance admits her city-parish shelter messed up big time Friday.More >>
Friday, May 17 2013 11:37 AM EDT2013-05-17 15:37:38 GMT
MANOR, TX (KEYE/CBS) – A weapons company began this week rolling out a groundbreaking "smart" rifle that can target and track a moving object from long distance. Trackingpoint began shipping the guns toMore >>
The rifle is precision guided with "lock and launch" technology similar to a fighter jet.More >>
Saturday, May 18 2013 9:39 PM EDT2013-05-19 01:39:50 GMT
A 12-year-old boy accidentally shot his 8-year-old brother in the shoulder Saturday afternoon, according to the East Baton Rouge Parish Sheriff's Office. The injury is not life-threatening. The accidentMore >>
A 12-year-old boy accidentally shot his 8-year-old brother in the shoulder Saturday afternoon.More >>
At the corner of Plank Rd. and Scenic Highway sits a Chevron gas station. It's off I-110 near Memorial Stadium. Around 10 p.m.Sunday, a family stopped here to get gas. "Upon our arrival, we located threeMore >>
A man said he, his wife and his daughter were all punched because they were in the "wrong neighborhood" when they stopped to get gas at night. More >>
Seared Truffle-Marinated Tuna with Wilted Brussels Sprouts, Smoked Bacon, Soy Gelée, and Worcestershire Aioli
2 egg yolks
2 tablespoons Worcestershire sauce 2 tablespoons red wine vinegar
1 teaspoon lemon juice
2 1/2 cups vegetable oil
Kosher salt and black pepper, to taste
1 cup white miso
1/2 cup soy sauce
1 tablespoon lime zest
2 tablespoons truffle juice
1/2 cup truffle oil
10 limes, juiced
10 roasted garlic cloves (see below)
6 fillets #1 sushi-grade tuna, about
5 ounces each
2 tablespoons vegetable oil
3 pounds Brussels sprouts
4 ounces diced smoked bacon
2 minced shallots
1/4 cup red wine vinegar
CRISPED SWEET POTATOES
1 sweet potato
Vegetable oil, for frying
2 tablespoons soy gelée (see below)
FOR THE WORCESTERSHIRE AIOLI: In a blender, combine the first 4 ingredients, and mix until well incorporated. With the motor running, slowly stream in the oil until emulsified. Season with salt and pepper.
FOR THE TUNA MARINADE: Combine the first 7 ingredients in a blender and mix well. Refrigerate the tuna in the marinade for 3 hours.
FOR THE BRUSSELS SPROUTS: Cut the ends off the Brussels sprouts and separate the leaves.
Render the bacon in a large sauté pan until crispy. Add the shallots and Brussels sprout leaves and gently wilt, about 1 minute. Deglaze the pan with red wine vinegar, remove from heat, and reserve warm.
FOR THE SWEET POTATOES: Peel the sweet potato and cut it into thin slices using a rotating mandolin.* Pour vegetable oil into a large, heavy pot or a deep-fryer and heat to 300 degrees. Fry the potato slices in batches until crispy but not yet brown, about 1 minute for each batch.
TO COMPLETE: Remove the tuna from the marinade. In a hot sauté pan with 2 tablespoons of vegetable oil, sear the tuna on one side for 30 seconds. Flip the tuna and sear for 30 seconds more, or until the outside is caramelized. Remove from heat and reserve.
TO SERVE: Place 2 ounces of wilted Brussels sprouts in the center of each plate and top with a piece of seared tuna. Garnish with Worcestershire aioli, soy gelée, and fried sweet potatoes.
Makes 6 servings
*A rotating mandolin is similar to a standard Japanese mandolin, but is connected to a crank and produces curly-shaped strings of vegetables.
1/4 cup soy sauce
1 3/4 cups chicken stock (pg 166)
1/2 tablespoon black vinegar
1-inch piece minced ginger
1/4 minced jalapeño, seeds removed
1 minced scallion
2 teaspoons agar powder
3 sheets gelatin, soaked in cold water until soft
In a sauce pot, bring the soy sauce, chicken stock, vinegar, ginger, jalapeño, and scallions to a simmer. Remove from heat and allow the mixture to steep for 15 minutes. Strain into another pot and discard the solids. Add the agar and bring to a boil, then reduce to a simmer for 2 minutes. Whisk in the gelatin and mix until dissolved. Pour the liquid into a shallow container lined with plastic wrap. Refrigerate overnight, then dice into 1/4-inch pieces.
Soy gelée lasts for 1 week refrigerated in an airtight container.
Makes 2 cups
5 garlic heads
3 tablespoons extra virgin olive oil
1 tablespoon kosher salt
Preheat the oven to 350 degrees.
With a sharp knife, cut off the root ends of the heads of garlic, about a 1/2 inch from the bottom. Transfer to a baking dish and toss with the olive oil and salt. Cover the dish with foil, and bake for 45 minutes or until the garlic is tender. Using the back of your knife, squeeze the garlic out of its skin.
If not using immediately, cover the garlic with olive oil and store in the refrigerator for up to 1 week.