Monday, November 07, 2005

....And Costco for MEAT!

No, I won't be posting next about Costco for Plasma TVs (which I hear use a lot of electricity...who knew?)

But we bought a 5.5 lb beef boneless rib eye roast for a little over $36, cut it into 6 "slices" and we automagically now have 6 (nearly) 1lb Delmonico Steaks for $6 each. This is a little more than half what it costs at the grocery store. We usually split 1lb steaks between the two of us so by storing 5 of them in the freezer we're good for five more meals.

We had some awesome ahi tuna steaks from Costco tonight for dinner, but if I raved about them I'd just start sounding like a fanatic. Which I'm not. Really. (the tuna was really tasty.)


  1. Ok, when I buy a place that has a big freezer I'll get excited about this too! Do they sell sausages long enough to jump rope with?

  2. How did you know? Seriously, LaLa had to drag me away from the sausages (hot AND sweet to choose from) because we already had the beef and the tuna.

  3. please post the reciepe for the ahi tuna steaks.

    i didnt like them. i still have half a bag.

  4. Clutter2Cash's Furikake Crusted Tuna

    I was going for a sesame crusted style...then found out we didnt have any sesame seeds! Argh.

    Ingredients (for 3 steaks):
    Half a can of Furikake
    Toasted sesame oil
    ahi tuna steaks
    cucumber (I used english style)
    soy sauce, wasabi optional

    So what I did was I rubbed the tuna with toasted sesame oil and I coated them (all sides) with what I think is called Furikake -- which is a Japanese condiment for rice. The flavor I have is made from bonito (it has a slightly smoky flavor almost like lox), seaweed flakes and sesame seeds. Similar to this and available at asian groceries if you have them nearby or online at Amazon.

    I poured about a tablespoon of toasted sesame oil in a non-stick skillet and let it get fairly hot

    I seared each side for 1-2 mins (depends on your feelings toward sushi I suppose) and let them sit for another minute

    I served on a bed of thinly sliced cucumber and drizzled very thinned out wasabi over the top. Next time I'd also add some soy to the presentation to balance the wasabi

    Depending on where you live it may be hard to find some of the ingredients, but we really liked our impromptu recipe, but it may be a bit out there.


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