Black Cod with Miso


One of my all time favorite places to eat would be Nobu. If you’re ever in the area of Malibu, CA or Las Vegas, NV take the time to eat there. Not everyone happens to be in the vicinity. This is a pretty close comparison.

Black Cod with Miso
 
Here are the Ingredients:
  • Six 6 oz skinless black cod fillets, about 1 1/2 inches thick
  • 3 tablespoons mirin
  • 3 tablespoons sake
  • 1/2 cup white miso paste
  • 1/3 cup sugar
  • Vegetable oil, for grilling
  • Pickled ginger, cleans palette
  • Radishes, shredded
  • Rice, see recipe
In a small saucepan, bring the sake and mirin to a boil. Add miso and whisk until blended. Add the sugar and cook over moderate heat, whisking, just until blended. Coat the fish well with your hands until completely covered. Place filets in a gallon bag. Refrigerate overnight for 24-48 hours.
Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish completely. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.

Pork and Vegetable Pot Stickers


These are great appetizers and can be made and eaten immediately or straight into the freezer for later. You can steam or pan fry them. Serve them with a ponzu sauce and enjoy.
 

Pork and Vegetable Pot Stickers
 
Here are the Ingredients:
  • 1/2 pound lean pork, ground
  • 1 tablespoons soy sauce
  • 1 tablespoons rice wine
  • 1 cups cabbage, finely chopped
  • 1/4 cup leeks, finely chopped
  • 1 teaspoons fresh ginger, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 tablespoon sesame oil
  • 1/2 teaspoon salt
  • 30 to 40 wonton wrappers
Take the salt and sprinkle over the chopped cabbage and let it stand for 5 minutes and then squeeze and remove liquid. In a large bowl mix the pork, soy, wine, cabbage, leek, sesame oil, ginger and garlic very well. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Place on a baking sheet and keep moist with a wet kitchen towel. Repeat with remaining wontons until filling is gone. In a double boiler steam 8 to 10 dumplings at a time for 6 to 7 minutes. Serve steamed with ponzu sauce or allow to cool and fry in vegetable oil. Freeze any remaining dumplings and fry or steam at a later date.

Green Tea Smoothie


I used to buy the frappuccino and decided why not make my own. If you want the benefits of green tea this is a tasty way to achieve it. Please try and enjoy.

Green Tea Smoothie
 
Here are the Ingredients:
  • 1/2 teaspoon green tea powder (matcha)
  • 1 teaspoon vanilla syrup
  • 3 teaspoons sugar
  • 4 ounces whole milk or for lighter version 2% milk
  • 6 ice cubes
  • whipped cream, optional
Take matcha and add it to 2 ounces of hot water. Whisk until dissolved. Add sugar, syrup, and milk and stir until mixed well.  Pour into blender with ice and blend until smooth. Pour into glass and top with whipped cream. Enjoy!

Sake and Pineapple Cocktail


I have this huge bottle of sake. I love cooking with it not to mention having it with sushi or beer. I decided to try something different. I always have fresh fruit in a bowl and pineapple is always one of them. Since sake is sweet I figured they would make a great pair. I was right. This soaks for at least 4 hours, so prepare to watch and wait.
 

Sake and Pineapple Cocktail
 
Here are the Ingredients:
  • cocktail glass, chilled
  • 1 cup sake
  • 1/2 cup fresh pineapple, diced
  • jar, with top
Take sake and pineapple and place in jar and seal with top. Allow to sit for at least 4 hours. Pour into a shaker filled with ice and shake vigorously for 30 seconds. Strain and pour into chilled cocktail glass and drop in soaked pineapple chunks. Enjoy!
 

Pork and Shrimp Wonton Soup


I just discovered the best Asian Market in the vicinity of my home and I could shop there for hours! These Wontons are a must try.
 

Pork and Shrimp Wonton Soup
 
Here are the Ingredients:
  • 24 wonton wrappers
  • 1/2 pound pork loin
  • 1/2 pound shrimp
  • 1 egg beaten
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon finely chopped celery
  • salt and pepper to taste
  • 4 cups chicken stock
  • 2 scallions, finely chopped
Place the pork and shrimp in a food processor until they are well ground. Place in a bowl and add wine, soy sauce, and celery and mix. Pour the beaten egg to the mixture of ground pork and shrimp and season with salt and pepper. Take a wonton wrapper and fill with one teaspoon of the seasoned mixture of pork and shrimp. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Do the same with the remainder of the wraps and mixture. Bring stock to a boil and add the wonton one at a time and let them cook until you see them floating. Serve in a bowl and sprinkle with the sliced scallion.

Peach and Banana Smoothie


Peach and banana. Excellent combo in this smooth smoothie.
 
 
Peachy, creamy, coconutty, a hint of vanilla, and that banana all great together!!
 
 
Peach and Banana Smoothie
 
Here are the Ingredients:
  • 1 medium banana, cut into slices
  • 1 cup peaches, frozen
  • 1/2 cup vanilla flavored coconut milk
  • 1 cup vanilla yogurt
Blend together all ingredients until smooth. If you prefer add some flax seed as well.

Piri Piri


A fiery sauce from Portugal. Perfect for shrimp, chicken, or beef.
 
 
Keep your empty olive oil bottles for when you make this sauce. It’s so delicious and will add a nice peppery taste to any dish.
 
 
Piri Piri
 
Here are the Ingredients:
  • 1 1/2 cups olive oil
  • 4 fresh whole jalapenos peppers, coarsely chopped stems and all
  • 2 fresh whole poblano peppers, coarsely chopped stems and all
  • 1 tablespoon crushed red pepper
  • 1 teaspoon salt
  • 1/2 teaspoon fresh pepper
  • 1 tablespoon garlic, minced
Combine everything except the garlic in a medium saucepan over high heat. Cook for 4 minutes while stirring constantly. Remove from heat and stir in garlic. Bring to room temperature. When cooled, pour into the food processor and pulse 15 times. Pour through a funnel into the empty olive oil bottle and close with lid. Let sit on counter for 7 days before using. No need to refrigerate. Keeps up to 2 months. 
 

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