Thursday, November 5, 2009

Festive in the Fall



I always look forward to the fall each year. There’s a crispness to the air here in North Carolina and after a summer of humidity, it’s a welcome break!

There’s also so many different festivities going on in the fall. My daughter’s elementary school has its fall festival, complete with a dunk-the-principal dunking booth, a cake walk, and lots of candy to keep the kids revved up.

Halloween is one excuse for a party after another. Lately I’ve wondered if the adults are having more fun than the kids are!

A few weeks ago I enjoyed a wonderful dinner party with friends. My good friend Shelly had a fabulous supper of amazing foods. She’s got a great eye for presentation and she capitalized perfectly on the season by serving a delicious Tuna Tartare—in fall-colored peppers.


Shelly’s Tuna Tartare

  • 2 pounds sushi grade tuna, finely diced
  • 2 cucumbers
  • 1/4 cup and 2 tablespoons olive oil
  • 1/2 teaspoon wasabi powder
  • 2 tablespoons sesame seeds
  • 1/4 teaspoon cracked black pepper
  • sliced French bread

In a bowl, stir together olive oil, wasabi powder, sesame seeds, and cracked black pepper. Toss tuna into mixture until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. 035

Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (May 2010)—Riley Adams

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Win a $25 Gift Card to Williams-Sonoma gourmet food and kitchenware store! In early November, we're going to have an Iron Chef Week. Each of our mystery writing cooks will post a recipe with the same secret ingredient. To enter our drawing for the gift card, all you have to do is send an e-mail, suggesting a future Secret Ingredient to:

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Good luck!


  1. What an elegant dish to serve. And it sounds very easy to prepare!

    ~ Krista

  2. Very easy! And perfect for company.


  3. Elizabeth/Riley - I would have flipped over this dish at the party, too. What a great recipe to share. Also reminds me that we need to eat more fish at chez Coyle. (I always feel better when I eat fish!)

    I look forward to fall each year, too... and I just love the idea of reflecting the changing leaves in those pepper colors. Thanks to you and Shelly for the great recipe.

    "Where coffee and crime are always brewing..."
    Cleo Coyle on Twitter

  4. This looks beautiful, but I just can't stand the texture of raw fish. I'm glad you enjoyed it!

  5. Cleo--Thanks! Yes that table was SO pretty.

    Janel--It's definitely not for everyone! :)

  6. I'll eat anything with wasabi, E! This looks fabulous. Thanks for the inspiring recipe.

  7. Jenn--Wasabi is great, isn't it? Such an amazing flavor...

  8. Very cool, Elizabeth. Elegant and exotic. Thanks!