Seared Tuna and Bourbon Chicken with Snap Peas

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So I searched the internet for an Asian chicken recipe, because I found some sashimi grade tuna at the store. We decided to try the Bourbon Chicken, which I found to be a weird name because there was no bourbon in it. Its a very easy recipe and has a nice sweet flavor to it. Collin was in charge of the fish, and he just rubbed it with sesame, soy sauce and some salt and quickly seared both sides.

For desert, Collin was my amazing mad scientist and made us Glögg, Swedish mulled wine. Ok, well we took a lot of liberties with the recipe, but there are the ingredients:  Cran-grape juice, Riunite Lambrusco (I picked it because its a sweet wine – and one of the few wines Collin has said were “not bad”), Blackberry Brandy. So he just kept mixing them until he liked the taste best. It was about 2/3s the juice bottle, 1/2 the wine and a 1/4 of the brandy. The spices he added were 3 teaspoons of cardamom, 2.5 cinnamon sticks, 1/2 cup sugar, 9 cloves, 1/2 cup berry mix (the recipe said raisins, but i hate raisins..), 1/2 cup almonds, and 9 dried figs. We simmered the mixture for about 45 minutes and then drank the whole pot. Amazing. The wine is hot and warms you up, but the brandy runs through you twice over and makes to settle into the couch and feel happy.

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