I can’t help it, I do love Emeril. It’s been a couple years since I have seen him on a regular basis,emeril.jpeg however. We quit cable TV. Partly because I couldn’t keep myself away from the Food Network. And, though I want my kids to grow up with a love of food and cooking, I don’t want them to learn it from television. I want them to learn it from my and their experiences in the kitchen with me. So, we turned off Emeril and did what he would want. We got in the kitchen and started cooking ourselves.

I do find Emeril to be inspirational, though. He’s from the old hood. Grew up in Fall River, MA, where I went to school for a while. He’s down-to-earth and makes cooking fun. Sure, we all get tired of the whole “when we get back. . . another notch!” thing, but I think he’s helped folks get excited about food and about cooking. He showed us that it’s nothing to fear.

So, I have to include his recipe this week. It’s too good to pass up.


2 6-ounce tuna steaks
Salt and white pepper
1 small melon, small dice (about 1 cup)
1/4 cup (about 2-3 ounces) prosciutto, small dice
2 tablespoons chopped shallots
1 teaspoon chopped mint
1 teaspoon champagne vinegar
1 tablespoon olive oil
Chopped green bell pepper, for garnish
Parsley, for garnish

Preheat the grill to high. Season the tuna steaks. In a small bowl combine the melon, prosciutto, shallots, mint, vinegar, and olive oil, season with salt and pepper. Allow to sit and let the flavor develop for 15-20 minutes. Place the tuna steaks on the grill and cook for 2 to 3 minutes on each side for medium-rare. Place the tuna steaks on a big service plate and top with the salsa, making sure the juices from the salsa drizzle all over the tuna. Garnish with chopped peppers and parsley.

Yield: 2 entree portions

And hey, in case you are in need of an Emeril Screensaver: has got em! Happy happy!