Sushi

Tuna Avocado Sushi & Shrimp Cucumber Sushi

Random sushi notes:

1C sushi rice = 3 rolls

Sushi Rice Recipe

1 1/2C- Sushi Rice
1 1/2C- Water
1T- Mirin

1. Wash Rice Thoroughly (I had a large bowl, then put the rice in a colander and then rinsed it with very cold water, it's easier to drain this way)
2. Set it aside for 30 minutes to rest
3. Put the rice, the water & mirin in the slow cooker- let it all sit there for 20 to 30 minutes THEN switch on the rice cooker.

Meanwhile put...

4T- Rice Vinegar
2T- Sugar
1tea- Salt

in a small saucepan on low heat until the sugar disolves and leave it to cool.

Once rice is "ready" pour the rice out into a wooden bowl and "cut" with a rice paddle and pour the disolved mixture over the rice... use a fan or do this in front of an open breezy window.
Cut and mix for 10 minute until the rice is cool. Avoid any burnt pieces from the rice cooker.

Cover your rice with a damp cloth.

Pork Chops with Garlic & Red Wine

Mine cookin'!  :)

http://thepioneerwoman.com/cooking/2012/02/pork-chops-with-garlic-and-wine/

Very yummers!

Coconut Blackberry Martini

 

• 1 oz Malibu Rum

• 1 oz Chambourd (or Blackberry Liqueur)

• 1 oz Coconut Milk

• 1 oz Pineapple Juice

Shake and chill in a martini glass.

Brazilian Cheese Puffs

1 egg

1/3C- veg oil

2/3C- milk

1 1/4C- tapioca flour

1/2C- cheese

1 tea- salt

In blender until smooth liquid consistency.

450 oven, greased mini muffin tins bake 15-20 min yields about 29

Eat right away... Won't really hold as leftovers

http://kirbiecravings.com/2011/04/brazilian-cheese-puffs.html

Follow the recipe- it's disgustingly addictive & VERY YUM!

Mongolian Beef

Beef Flank Steak- cut against the grain

Put in a ziplock with the following overnight:
2T- Soy Sauce
1/2 T- Oyster Sauce
1 tea- hoisin sauce
1 tea- chinese rice wine
1 tea- cornstarch
1/2 tea- sesame seed oil
1 tea- sugar
1/4 tea- salt
3 dashes of pepper



Then when it's ready:

Heat 2 1/2 T- sesame seed oil
and stir fry beef until beef is browned on the outside but still pink inside. Dish out and set aside.

Add 2 minced cloves of garlic & 1 inch of thinly sliced ginger... stir fry until aromatic.

Put the beef back in and cook until beef is totally cooked. Add 3 scallions that are cut in about 2 inches in length.

Serve over white rice

THANK YOU- Bee Yinn Low for this fab recipe in your Easy Chinese Recipe cookbook ;)

Sushi Cake

http://foodbeast.com/content/2012/11/01/sushi-layer-cake-from-france-proves-not-all-of-them-despise-american-gluttony/

This is going to be dinner, well the concept of it will be. Basically this is another lazy way of not having to roll sushi but still enjoy it.

Instead of doing this in the round, we'll do a rectangle (to mimic the shape that the nori is purchased in-- at least the brand I use). I'll layer nori, sushi rice, cucumber, carrots & seared ahi tuna.
For the second one I'll do the nori, sushi rice, avocado, cucumber, & seared ahi tuna...

I'm not totally sold on how I should layer it yet, but I'll let you know how it goes.


UPDATE: I can tell you that the way I did it, was an epic failure. I think I suck at making sushi. Sigh.

Spinach, Artichoke & Bacon Dip

http://www.foodnetwork.com/recipes/dan-smith-and-steve-mcdonagh/spinach-artichoke-and-bacon-dip-with-crispy-pitas-recipe/index.html

No, I haven't forgotten about the blog- I just haven't made anything new! I tried this recipe today. I think it was very yummy! I didn't want to add salt because of bacon but, IT DOES NEED SALT!
I served this with pre-made pita chips (plain ones) and this was great. :) No pictures, because IT'S GONE! LMAO!