Monday, February 27, 2012
Saturday, February 25, 2012
Sweet potato sushi happened to be the first dish that I actually liked when I started to try sushi years ago. If it weren't for this dish I don't know when I would have actually picked up the sushi habit. Maybe I never would have? Anyway, sweet potato sushi is really approachable as far as ingredients go and easy to find at any old sushi joint, so starting your sushi experience here is a good idea. When I want to sell someone on sushi for the first time I usually get them to try this before anything else. (It has never failed.) Since sweet potato sushi is approachable at a restaurant, I figure it is a good place to start making at home as well as most everyone will like it.
Friday, February 24, 2012
This one got it right though. The mix of sugar and vinegar added at the end is only slightly suggestive and the final product is exactly what I want to work with.
Because I've decided there are only two types of people when dynamite sauce hits a plate. There are those who love it and those who don't. Luckily we have to chance to bridge the gap between these two people with this post. For those who don't like the sauce, it is usually because of it's powerful spiciness. (Hence the name.) As with my chipotle mayo, I like to start ultra hot and then water down with more mayo. This is how we will "bridge the gap" between our two positions on dynamite sauce.
The best part of eel sauce is its simplicity. It uses a 1:1:1 proportion of each ingredient and you can reduce the sauce to whatever viscosity you like. I personally like it rather thick, but I have found the flavor wont waver much if you reduce it a lot or just a little.
Tuesday, February 21, 2012
Saturday, February 18, 2012
So I made a trip to Adventure in Food a couple of days ago and picked up some really good deals. There will be more posts to come about what I got, including the most ridiculously valuable olive oil I've ever bought. Along with all the other things I bought, we happened to pick up some Fior D'Italia ravioli. They have a bunch of different ravioli to buy, but since my sister is always craving seafood I just had to go with the pescatore ravioli. It is stuffed with shrimp, scallops, lobster and wild mushrooms. Since I had a little leftover saffron sitting in the pantry and I decided to pair this with the seafood pasta.
Saturday, February 11, 2012
Well, I have really been skimping on the posts lately. (Mainly because of my upcoming test in May.) I was studying tonight and got a little hungry so I decided to make an arepa to use up the last of the tacos al pastor stuffing. Arepas are insanely simple to make and they are the epitome of flexible. Fill them with pulled pork, bacon and eggs, fried fish, or just about anything that you would normally put on a bun. Here I'll give the recipe for making one arepa, but the concept can easily be expanded to make more. Use a 2:3 ratio of cornmeal to water and you'll be on the right track. Add a little more cornmeal to make the patties workable and then fry. It's really that simple.
Monday, February 6, 2012
Here's one for the vegetarian in your life. This lasagna is made with two types of squash, mozzarella and a simple tomato cream sauce. (Yes, there is no ricotta.) I use the cream to make up for the "no ricotta effect," and to keep things simple we just mix it into a prepared tomato sauce. Then again, you could always substitute a cup of ricotta cheese for the cup of cream. As for the mozzarella cheese, I personally don't like a lot of cheese in my veggie lasagna, but that's just me and it's certainly fine to add more to suit your tastes.
Friday, February 3, 2012
This kind of came together on the fly when I was once again trying to clean out the refrigerator. I find myself doing that a lot lately and I actually find a great pleasure in using up all the odds and ends we have leftover. There is nothing more aggravating to me than having leftovers, ingredients, or even condiments sitting in my refrigerator for long periods of time.
Anyway, this came together because I had a ton of eggs waiting to be consumed, as well a a good portion of bacon leftover from this weekend. Brinner anyone? (If you get the reference kudos to you.)