His Eats
vBy Randy Dockendorf
After a prolonged winter, Steve Huff is ready for spring — and the
food that goes with it.
“People have been eating heavier meals during the winter,” he said.
“It’s still cold and we’re having blizzards (in mid-April), but people are
thinking about warmer weather. They’re ready for lighter food and
something easy to make.”
In past His Voice visits, Steve and his wife, Tracy, made Super Bowl
food, such as pizza and chips, using flatiron steak and chicken. The
next go-round, they made Easter fare using lamb, ham and pork.
This time, winter had taken its toll in more ways than one. Steve, a
Yankton attorney, was working on a case coming up in court. In the
midst of it, he was hit hard with an illness that took him out for several
days. Then, the family hunkered down during the late blizzard that
dropped 8 inches of snowfall on Yankton and 20 inches in other parts
of the region.
Steve was getting caught up on work after the storm and his bout
with illness. But he welcomed a chance to get into the kitchen and on
the smoker in the backyard for an evening of food, fun, fellowship —
and a heaping helping of frivolity.
While the temperature and snowbanks said winter, the longer days
and sunny weather signaled the arrival of spring. And with it, the Huffs
thought of things that were quick and crisp, light yet filling.
Steve greeted the Press & Dakotan reporter/guest with something
already awaiting the palate. He showed off a bowl of tuna and a nearby
plate of triangle chips that served as a great duo (double dipping was
even allowed).
But this wasn’t the type of mayo-soaked tuna that often finds itself
stuffed between two big slices of bread or stacked on an oversized
croissant. In this case, the partially-filled bowl of tuna looked very
tender and chunky. The tuna spread was filled with ingredients that
added flavor without overwhelming the tuna.
The key lies in putting together quality ingredients, Steve said.
“You need two large cans of albacore tuna with a half-cup of
mayonnaise — good mayo,” he said. “I used four hardboiled eggs,
two with the yolk and two without it. I got the eggs to a boil and used
a slotted spoon to handle them. I usually boil my eggs for 10 to 12
minutes and then let them set. You can use a lot of good things for the
filling, like sweet pickle, signature spicy pickle chips, chopped up red
4vHISVOICEvMAY/JUNE 2018
peppers or sweet pimento.”
All of the ingredients work well with other fillings, such as chicken
salad, other meats, cheeses and vegetables, he said.
The suggestion brought Steve to one of his favorite subjects —
adding high-flavor, low-calorie herbs, spices and condiments. He
showed off capers and caper berries, both from the caper bush and
pickled. Capers are the unopened buds, while the berries are the fruit
and usually found with the stem.
When it comes to mixing flavors, Steve strongly believes in the
use of vinegar to provide tartness. He also likes bitters in his cooking.
Other favorites include green onions and olives. He also makes use of
liberal amounts of olive oil, as he’s a fan of the Mediterranean diet and
style.
And kale isn’t just something stuck next to the lettuce and cabbage
in the produce aisle. “I’m very pro-kale,” he said of the healthy
vegetable. “I also like collard greens. You take pre-cooked ham hocks
with the bone, add 10 or 12 collard greens and put it in a pot with
water. You boil it, and you just can’t beat it.”
While Steve rolled out the tuna as an appetizer, Tracy continued
with the prep work for the main event: spring rolls, which provided a
different twist on sushi and other Asian favorites.
“You can treat it as either an appetizer or as an entrée. It can make a
meal by itself,” Tracy said. “For these rolls, I’ve cut up rotisserie chicken
for the meat, and I’m slicing up a variety of fruits and vegetables. Over
here, I have thin apple slices. Next to it, I have slivered vegetables