Here's a photo of him looking quite quizzical or maybe just confused about what is in front of him...
Yellow tail sushi with miso soup
- we got the yellow tail from Fresh Direct; not cheap at all but the first tuna they've had in a long time that's been well rated in terms of being ocean-friendly. Anyway, the rice I think is key to this along with the spicy sauce. Aside from that, making sushi is just a matter of careful prep making sure you slice everything thin enough to be both pretty and easy to eat. I flash cooked the tuna for 15-30 seconds a side since it smelled just a bit of fish and wasn't quite sashimi quality, but the inside was still raw and wonderful.
For sushi rice:
Make either with sushi rice or arborio rice (want a short rice that's stickier than jasmine etc) and make about 4 cups for 4 people worth of sushi (or Erin and Alex hungry). Make the rice just like you would normally.
- while the rice is cooking, add 4 teaspoons sugar, 2 teaspoons salt and 3 tablespoons of rice vinegar to a small pan and cook until salt and sugar dissolve but not boiling. Add this mixture to the rice after it is cooked and cooled in a bowl for a bit...
We assembled everything together and in the end had:
Spicy Tuna rolls
Tuna Sushi and Sashimi
Vegetable Roll with Carrot, Cucumber and Basil
I haven't done much with fish kabobs in the past, but I will from now on - I grilled the mixed fish (salmon, blue fish, swordfish and snapper) with peppers and onions on the grill first and then finished in the broiler... oh man that was good (good marinade of garlic, cilantro and lemon before hand too).
Sausage onion and pepper pizza with red leaf walnut salad
- had a good friend over who had made pizza for us at her house so I had to compete. I won. The crust was not quite as thin as I would have liked, but the pizza stone was hot enough to crisp it perfectly in any case. Ah the sweet taste of pizza and victory at the same time!
Fresh pesto penne
- Erin made a fabulous pesto out of some left-over fresh basil we had: used the original recipe from the Silver Spoon plus a bit of garlic... I could eat it by itself by the forkful!