RECIPES "FIVE-STAR SUSHI"11-16-11The most important key to making great sushi rolls is properly cooked rice. You want to use a medium to short-grain rice like Calrose - I personally use a brand called Nishiki.You also need:1) Bamboo rolling mat2) Dried seaweed wrappers3) wasabi4) pickled ginger5) soy sauce6) avocados7) cucumbers8) crab meat, tuna, salmon, yellowtail, etc.9) vegetables: pineapple, eggplant, red/orange/yellow bell peppers, spinach, asparagus, zucchini, sprouts- get creative! Veggies taste best roasted or grilled before using in rolls.10) Vinegar (preferably rice wine)11) Chopsticks12) toasted sesame seeds (black or white)And last but not least - a very sharp knife!Perfect Sushi Rice1 1/2 cups calrose rise2 cups water1/3 cup vinegar1 Tbsp. sugar1 t. saltMeasure rice into a medium saucepan. Rinse rice in cold water, pour out water, and refill pot, repeating until water runs clear. Drain well, then add 2 cups of water. Bring to a boil over high heat, uncovered, Lower heat and summer, covered, for about 20-30 minutes until liquid is absorbed and rice is tender. Turn off heat and let rice sit for 10 minutes covered. Mix vinegar, salt and sugar in a small bowl and microwave for 30 seconds to dissolve. Pour over hot rice and stir to combine.For Japanese sushi ingredients:Indo-China Market (in K-Mart plaza)6831 Hollister Ave. Suite C, Goleta(805) 968-33539:30am - 6:30pm Mon-Sat11am - 5pm SunOriental Market5863 Hollister Ave., Goleta9:30am - 7:30pm everyday(805) 683-4417For sushi-grade fish:Kanaloa Seafood (pricier, carries tuna, salmon, rice, seaweed, tabiko/roe)618 E. Gutierrez St.Santa Barbara(805) 966-51599am - 5pm Mon-Fri9am-4pm Satkanaloaseafood.comHarbor Meat and Seafood215 Helena St.Santa Barbara(805) 965-6112Santa Barbara Fish Market117 Harbor Way, Ste 7Santa Barbara(805) 965-9564sbfish.comMake sure fish is sushi-grade, the flesh is firm and has no odor or smells of the sea. Buy the same day you will consume, and keep refrigerated.Lazy Acres and Tri-County Produce also carries some sushi essentials, and Gelson's offers fresh fish.Each recipe below makes about 4-6 rolls:MONSTER ROLLIngredients:1/2 lb. imitation crab meat (Oriental Market or Indo-China Market)mayonnaise (you can use non-fat, low-fat or vegan mayo)1 avocado, cut in half, then sliced1 cucumber, julienned3 cups cooked sushi rice2 packages seaweed wrappersToasted sesame seeds (optional)Using 2 sheets of seaweed (nori), spread a small line of rice on the top of one wrapper. 'Glue" the second sheet of seaweed onto the rice. Spread rice in a thin layer over both wrappers. Sprinkle with sesame seeds.Flip over, and lay a thin-even line of crab meat, then avocado and cucumber. Roll tightly using your hands or a bamboo mat. Fold bamboo mat over and shape the roll maki) into a square. Slice into 9 pieces - First slice off one end, then cut roll in half. Then cut each half into half, and then each of those pieces in half.DYNAMITE ROLLIngredients:1/2 lb. sushi-grade tuna3 cups sushi riceseaweed wrapperssesame seedssriracha1/2 cup spicy mayo (optional - recipe below)1 avocado, cut into slices1 cucumber, julienned2 jalapenos, sliced crosswise (in rounds) - garnishdaikon radish sprouts - garnishplastic wrapChop tuna into small cubes. Add sriracha and/or spicy mayo to taste to make spicy tuna. Spread rice on seaweed wrapper thinly and evenly; sprinkle with toasted sesame seeds. Flip over, and fill with a small row of tuna, then cucumber and avocado. Roll tightly, shape into a square with your bamboo mat. Using a handful or two of your spicy tuna mix, mound fish on top of the roll, down the entire length.Take a short piece of plastic wrap and cover the roll. Cut the roll in 9 pieces, cutting through the plastic wrap. The plastic wrap will help keep the tuna on top in place while you're cutting. Place bamboo mat over the roll and press/re-form the roll one more time, then remove plastic wrap. Garnish each piece with one jalapeno slice, a drop of sriracha, and two sprouts.SPICY MAYOIngredients:1 cup mayonnaise1 clove garlic, minced (I like to use frozen, pre-minced garlic in cubes - Dorot in Trader Joe's freezer)1 Tbsp. chili garlic saucefew squirts sriracha1 tsp. spoonful of honey (or sugar or agave nectar)Put all ingredients in a small bowl and stir to combine. Adjust spiciness level by adding more sriracha or chili garlic sauce!LUAU ROLLIngredients:3 cups cooked brown rice (with sushi seasoning)seaweed wrappers1/2 eggplant (or 2 small Japanese/Chinese eggplant1/4 pineapple1 red bell pepper1 cucumber1 avocadoSriracha or chili-garlic sauceSalt and pepperOlive oilFor vegetables, cut eggplant and pineapple into thick slices lengthwise (like planks). Toss in olive oil, sprinkle with salt and pepper on each side. Either grill on the barbecue, or broil in the oven. If you're using the oven, preheat to 500 degrees or broil setting. Line a flat or shallow baking pan with foil and lay eggplants and pineapple in a single layer. Broil for about 10 min, until tender and slightly browned. Let cool and slice into 1/4" strips.Turn stove burner on high. Place bell pepper directly on flame. Using tongs, rotate pepper over flame until skin is mostly blackened. Place roasted pepper in a large bowl and cover with a towel. The steam will loosen the skin and make it easier to remove.Wait 10 minutes or until the pepper is cool enough to handle, then peel skin. You can use the towel to help rub off any excess skin. Alternately, you can cut the bell pepper into large pieces and broil with the other vegetables.Cut all vegetables into long strips (about 1/4" thick).Take sushi wrapper and spread brown evenly and thinly over TWO-THIRDS of the roll. This is very important because this is a roll that will have rice on the inside - you do not want to over-fill your roll.After spreading the rice, sprinkle toasted sesame seeds and squirt/spread sriracha down the length of the roll. Place one strip of each vegetable: eggplant, pineapple, bell pepper, avocado and cucumber. Sprinkle the top of the roll with extra salt and pepper if you would like. Roll tightly and cut into nine pieces.Nice served with a teriyaki or eel sauce. You can get creative and place crushed macadamia nuts in the roll for a nice crunch and island flair."MASTERING THE HEAT OF THAI CUISINE" 7-15-11 In Thai cuisine, you always want to strike a balance between four taste sensations: sweet, salty, sour and spicy. Usually you will use sugar for sweet, fish sauce for salt, lime juice or vinegar for sour and chili peppers or hot sauce for the heat. Play with these four ingredients, adding more lime juice or fish sauce, until you achieve authentic, mouth-watering flavor.TOM KHA GAI (THAI COCONUT SOUP)SERVES 8INGREDIENTS1 quart chicken stockI piece galangal or ginger root1stalk fresh lemongrass5 Kaffir lime leaves2 Thai chiles1/4 cup fish sauce (to taste)Juice of 2 limesCoconut milk, I can1/2 lb. shrimp (or chicken)Straw mushrooms, I can (or substitute fresh whiite mushrooms)Bamboo shoots, I can (optional)Slice galangal in thick rounds (about 1/4"l-inch thick). Smash lemongrass with the back of your knife and slice in 2-inch long sticks.In a medium stockpot or saucepan combine chicken stock, galangal, lemongrass and kaffir lime leaves. Bring to a boil, turn heat to low and let simmer for about 15 minutes to let spices infuse.Add fish sauce, lime juice and coconut milk. Add shrimp or chicken. When meat is cooked through, add mushrooms and bamboo shoots. Garnish with cilantro and serve.THAI BASIL CHICKENSERVES 4INGREDIENTS2 chicken breasts, cut into bite-sized pieces1/4 cup soy sauce1/4 cup vinegar2 Tbsp. sesame oil1 Tbsp. fresh ginger, minced5 garlic cloves, minced2 Thai chiles or 1/2 jalepeno pepper1/4 cup cornstarch4 Tbsp. vegetable oil (neutral, like canola or grapeseed)1/2 onion, thinly sliced1 red bell pepper, sliced in 1/2 inch strips1 head broccoli1/4 cup white wine, rice cooking wine or water1/4 cup fresh basil leaves 2 Tbsp. fresh mint leaves (about 10 leaves)Chili garlic sauce or Sriracha hot sauce to tasteSalt and pepper to tasteIn a medium bowl, combine chicken, ginger, garlic, soy sauce, vinegar and cornstarch. While meat is marinating, slice onion and red pepper. Cut broccoli into bite-size-florets.Heat a large skillet on high heat, then add 3 Tbsp. of oil. When oil is shimmering and hot, add chicken to pan. Let brown for a few minutes, then flips. Cook chicken thoroughly and transfer to a clean bowl.Add one Tbsp. of oil to the same pot and add onions. Lower heat to medium, add 2 large pinches of salt, and sweat onions until soft and translucent (no color).Add broccoli, then 1/4 cup of white wine, rice cooking wine or water. When most of the liquid has evaporated, add bell pepper and saute until crisp-tender.Add chicken back to the pan, combine with vegetables and heat through. Season with hot sauce and salt and pepper. Tear basil and fresh mint leaves with your fingers and add to pan. Cook for 30 seconds until herbs are slightly wilted and serve with your favorite rice.SPICY PEANUT SLAWSERVES4-6Ingredients1/2 cup fish saucejuice of one 1 lime1 Tbsp. ginger, minced3 garlic cloves, minced1 cup shredded carrots1 cup shredded cabbage1 cup bean sprouts2 green onions/scallions, sliced thinlyChili garlic sauce or Sriracha hot sauce to taste Sugar to tasteCombine fish sauce, lime juice, ginger and garlic in a medium bowl. Add carrots cabbage and bean sprouts. Sprinkle green onions on top.Toss all ingredients together, then add hot sauce and sugar to your liking. Makes a great side dish for dinner or a BBQ. Serve with grilled chicken or shrimp for a carb-free, low-fat meal packed with flavor.Variation: Add 1 cup julienned zucchini or cucumber for something different! You can even add bell peppers or any of your favorite vegetables.SKILLET GNOCCHI, Chard, White BEansSERVES 6INGREDIENTS1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided1 16-ounce package shelf-stable gnocchi1 medium yellow onion, thinly sliced4 cloves garlic, minced1/2 cup water6 cups chopped chard leaves, (about 1 small bunch) or spinach1 15-ounce can diced tomatoes with Italian seasonings1 15-ounce can white beans, rinsed1/4 teaspoon freshly ground pepper1/2 cup shredded part-skim mozzarella cheese1/4 cup finely shredded Parmesan cheese Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
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