Comic-Con 2012: What to Eat

Comic-Con 2012: What to Eat
Summer Watermelon Salad, with Brian Malarkey (inset)
Mike Pawlenty; Inset: Bravo

updated 07/12/2012 at 04:00 PM EDT

originally published 07/14/2012 11:45AM

If working on your costume for Comic-Con International 2012 has you working up an appetite, here are a few solutions straight from San Diego, where all of the action is happening.

Even if you can't make it to the renowned geek-fest, try out these recipes in the spirit of the ultimate pop culture convention that unites Twilight fans and superhero junkies alike.

'Get Your Freak On!' Summer Watermelon Salad and Honey-Sherry Vinaigrette

From Top Chef alum Brian Malarkey's Searsucker restaurant; serves four





For the balsamic reduction:
• ½ cup red wine
• ½ cup balsamic vinegar
• ¼ cup sugar


For the salad:
• 4 cups seedless watermelon, diced
• ½ medium red onion, sliced
• 2 tomatoes, diced
• 1 tsp. chives, cut small
• 5 basic leaves, sliced
• ¼ cup sherry vinegar
• 1 tbsp. honey
• 2 tbsp. extra virgin olive oil
• 1 handful arugula
• ¼ cup goat cheese, crumbled
• Salt and pepper, to taste


How to Do It:
• Make the balsamic reduction: In a small saucepot, reduce the ingredients until they have a syrup consistency. Let cool to room temperature.
• Make the salad: In a large bowl, combine the sherry, olive oil, and honey and whisk until blended. Add the watermelon, onion, and tomato, and gently toss. Let it sit for about 10 minutes.
• Finish the salad by tossing in the chives, basil, and arugula and mixing to combine.
• Top with goat cheese and balsamic reduction!

Seared Tuna with Japanese Salsa

From Katsuya restaurant

For the Japanese salsa:
• 3 tbsp. tomato, brunoise
• 3 tbsp. red onion, brunoise
• 1 tbsp. cilantro, chopped
• 2 tbsp. ponzu sauce
• 1 tsp. rayu sauce
• 3- to 4-ounce bigeye tuna
• 1 avocado
• 1 chive
• Salt and pepper, to taste

How to Do It:
Season bigeye tuna with salt and pepper to taste. Quickly sear in a sauté pan with clarified butter. Mark all sides.
• Slice tuna into eight slices and plate.
• Combine salsa ingredients, and top the tuna with the salsa. Garnish with six to seven slices of avocado, one whole chive and one flower.

Comic-Con 2012: What to Eat| San Diego, Top Chef, Celebrity Diners Club, Katsuya

Seared Tuna with Japanese Salsa

Mike Pawlenty

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