First the sauce. I sweated some shallots and garlic in canola oil with some pepper and minced ginger. I left out the salt, because after the shallots and garlic turned clear I added some teriyaki sauce. After about a minute of that, I added in red wine. I brought it to a boil and simmered a bit. Then I strained it through cheese cloth. I reduced the sauce about half way but it wouldn't thicken like I hoped.
I immediately went to Twitter to ask Chef Jacob what I could do to save it. He suggested simple syrup or reduce to almost dry and mount with butter. I decided to try the simple syrup route. It thickened some, but not as much as I wanted. I didn't want to make it super sweet, so I decided to try corn starch. It worked! It thickened to the consistancy I wanted, wasn't too sweet, and held on the plate. Not to mention it tasted great!
The next step was to make some Jasmati rice. I never used marjoram herbs before so I gave it a try and added to the rice. It was very perfume like, and tasted as such. It wasn't bad. It made it taste exotic, but I think it will take me some time to get used to it.
Lastly, I decided to sear some ahi tuna with salt, pepper, and poppy seeds. The last time I seared tuna was a disaster, but I did it right this time!
Here is what it looked like all plated...
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