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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

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