Monday, February 27, 2012

The Terimayo Japadog

I am usually against all things hot dog when it comes to the winter months, but when I saw this monstrosity on TV I just had to try it. Okay, I also had to use up some nori that I had sitting in the cabinets too, but that is beside the point. I did call this a a monstrosity, but to be perfectly honest I could eat every hot dog like this from now on. (Although, I can't expect someone to have nori and Japanese mayo at their summer cookout.) I think this recipe originated in Toronto, but I might be wrong. Either way this is just a teriyaki hot dog with mayo and nori on top. It is nothing complicated and certainly not a traditional Japanese food, but I had three of them for dinner. So yea... they're good.

Saturday, February 25, 2012

Sweet Potato Sushi

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

Sushi Rice

After mulling through three sushi rice recipes, I can finally say that I have found the one that I like. The first two recipes I tried just seemed to be out of balance with what I think a good sushi rice should taste like, mainly because of too much vinegar or sugar. 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.

Dynamite Sauce

Dynamite sauce is rather explosive.......

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.

Kabayaki Sauce

Making your own sushi at home? This is one of those "must have" sauces on hand if you are doing so. (I'm pretty sure you can top just about any piece of sushi off with it.) Kababyaki sauce is also known as eel sauce since it traditionally used to finish off grilled eel dishes, but chicken and pork can always use a subtle addition of sweet and salty flavors to finish off your dish.

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

Pommes Anna

What were basically working with here is layered potato chips that are baked instead of fried. Do you like chips? Do you like mashed potatoes? Are you looking for something new to put on your plate with your steak? Look no further. Pommes Anna is you answer to all these questions. First introduced to me on No Reservations, this preparation has been calling on me for a while now. Sublimely simple and truly a dish for everyone, thinly sliced baked potatoes and butter can't be any easier or more pleasing than the French pommes anna.

Saturday, February 18, 2012

Seafood Ravioli with Saffron Cream

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

Late Night Study Eats: Arepas

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

Vegetable Lasagna

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

Breakfast for Dinner: Pasta with Eggs and Bacon

Okay, so I'll admit my posting has been lacking lately. I've been very busy with studying for my actuarial exam and other things, so writing has kind of fallen on the wayside. In light of this shortcoming I decided to do something simple just to keep myself active on here.

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.)
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