Tag Archives: fresh

Sushi with Hay

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First toast your seasame seeds in a hot pan.  Just toasty not too toasty.

Rinse your uncooked sticky/sushi rice for a few minutes until the water runs clear.  This gets rid of all the starch that can burn.

2 cups of uncooked rice and 2 1/2 cups water in the rice cooker and when it’s done add about 2 tbsp of rice vinegar to season the rice.  Don’t forget this step or your sushi will taste like rice and not sushi.

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Avocados, cucumber and crab meat for the California rolls.  Don’t cut your avocado too early or it will brown on you.  Cut the cucumber into strips as wide as the roasted seaweed wraps.  Cut the crab sticks in half

20140113-231321.jpgI used the big jumbo prawns.  Raw, peeled and deveined with the tails on.  Make 2 or 3 small slices on the bottom side of the prawn to help keep them straight when frying and not curling up tight like they like to do.  See the pictures above. I made my tempura batter exactly as the instructions said on the package but what I got was so thick and doughy… so I added more water but I could have added even more…. mine were awful at first and my oil was way too hot….. by the end of it they turned out much better but nothing like the picture they had…. I’ll keep practicing… Practice makes perfect after all.  Hubby says… “why are you taking pictures of the burnt ones?”  well, because, that’s what happens when you are trying something new.  You fail and then you learn how not to fail…. IMPROVE.
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This is the Tempura I bought… Yup, Cock Brand Tempura…..20140113-231352.jpg

I made a spicy mayo for the Dynamite Rolls.  Very basic, Mayo and Srirracha sauce… mix it up.  Put it in a baggy for easy piping and snip the tip before using.

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Wrap your rice mat with saran wrap otherwise that rice will stick to everything.  Including your hands.  A tip…. rub your hands with a bit of mayo…. like lotion,  creates a barrier and nothing for the rice to stick to.

Next place your roasted seaweed on the mat.  Cover it with some rice, I use the back of a flat wooden spoon to help smooth it out.  Then sprinkle the rice with the toasted seasame seeds.

Now you can choose to flip it so that the rice will be on the outside of the sushi roll or you can leave it and the seaweed is on the outside.  I actually like them with the seaweed on the outside more.  Make a few of each to keep the presentation pretty!

Layer with cucumber, avocado and crab.  Roll em up and roll em up tight.  Practice makes perfect for this as well.  TIGHT!!!!

Rinse a sharp knife under water or a light spray of cooking oil and slice the ends of the roll first.  then cut the main section in half and then cut those halves into smaller pieces.  Depending on your preference.  Plate them!  Yum

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For the Dynamite rolls you do the same thing as before, rice on the mat, sprinkled with seasame seeds.  Now here’s where you at a squirt of that spicy mayo lengthwise to the rice, add cucumber, and avocado and I add 2 of the prawns tails out.  Roll it up, TIGHT and  cut the same way.  Ends off, then in half, then into smaller pieces.20140113-231912.jpg

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Grilled Bruschetta Chicken & Pasta

I was very excited to try tonight’s menu out.

(Tomorrow I promise I will post something other than food. My blog was not meant to just be about food but these days it seems to be. Sorry about that.)

Ok, so tonight I tried something new. Now I’ve never even had bruschetta let alone make it so this was interesting for me. First of all I wasn’t even sure I was going to like it. I am not opposed to balsamic vinegar, I just have never tried it. Remember it was only a couple of years ago that I started liking flavors of foods. Also, I have never cooked with basil or rather fresh basil. And do I like tomatoes. Cooked yes, but fresh…. I’m still not sure yet.

Basically… this ought to be interesting hey? But I wanted to try something new and more importantly, something fresh!!!

Here we go!!

Grilled Bruschetta Chicken & Pasta
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Ingredients:

    Chicken

4 boneless skinless chicken breasts, butterflied, see pictures below
salt & pepper
1/4 C. extra virgin olive oil or as Rachael Ray calls it, EVOO. *gaaa*
1/4 C. balsamic vinegar
mozzarella cheese in slices
fresh grated parmesan cheese
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    Topping

2 roma tomatoes, finely diced
handful of grape or cherry tomatoes, finely diced
4 or 5 cloves of minced garlic
1 T. balsamic vinegar
10 fresh basil leaves, rolled and sliced thin
fresh grated parmesan cheese
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Instructions:

    Chicken

Season chicken with S & P
Mix vinegar and oil and brush on both sides of chicken breast
BBQ the seasoned chicken breasts
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Once cooked, cover with mozza slices and a sprinkle of parm
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    Topping

Mix tomatoes, garlic & vinegar in a bowl
Top the cheesy chicken with the tomato mixture
Then sprinkle with fresh basil & parm
Place topped chicken back on the BBQ or in a hot oven for a few minutes
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I served this with pasta.
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I used Farfalle pasta, better known as bowtie pasta
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I made a mozza parm cheese sauce with chicken stock, tomatoes, basil & garlic for the pasta
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Thanks for visiting! I hope someone tries out this recipe and let’s me know what you think.
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Thanks again guys!

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