Chilli Mango

Select ripe mango. Peel and slice the mango. Sprinkle Chilli powder on top. Cover and refrigerate for a half hour. Eat and enjoy!

Hawaiian Cream BBQ Beef Sticky-Buns

 

From the Kitchen of: Jessica Brainard

Hawaiian Cream BBQ Beef Sticky-Buns 

1-loaf of King’s Hawaiian Bread

1-bag of King’s Hawaiian Rolls

5-oz Jack Daniel’s Shredded Beef

1/2 cup of milk

1-8 ox pkg. of cream cheese

3-stalks of chopped green onion

1-clove of minced garlic

1/2 cup of sour cream

1-Tablespoon of Dijon Mustard

2- Tablespoons of Worcestersire Sauce

Heat the oven to 375 degrees. Cut 1/2 inch slice off the top of the bread. Hollow out loaf leaving a 1-inch shell. Cut the bread removed from the loaf and the top slice into bite size pieces. Place the bread bowl and pieces on a baking sheet. Toast bread pieces for 8 minutes until golden brown. Cool.Saute the onion and garlic. Stir in cream cheese, milk, shredded beef and seasonings in a medium size heavy saucepan. Cook over medium-low heat stirring gently with a wire whisk until the cheese is melted an the mixture is smooth. Stir in remaining ingredients. Heat through, but do not boil. Place warm dip in bread bowl surrounded with toasted bread pieces for dipping.

 

Chinese Beef Marinade

1 teaspoon ground ginger or fresh if available

1 teaspoon of dry mustard

1 teaspoon of dijon mustard

1 tablespoon of sugar

1/2 cup of soy sauce 1/4 cup of olive oil

3 cloves of garlic, minced

Homemade Sushi Rolls

Sashimi means “raw” in Japanese and generally used to refer to the delicately arranged plates of raw seafood and other fresh fish that are served with soy and other dipping sauces. If you don’t want to eat raw fish you can substitute with smoked salmon or vegetables. Sushi refers to vinegar-flavored rice topped with sashimi, omelette and vegetables, or rolled with a variety of fillings in dark green nori seaweed. Sashimi is usually served as an entrée, and sushi as a main course. Miso soup may be served with sushi prior to dessert. Sushi making is easy enough to be done at home and avoid the high cost of eating out. Temaki-zushi is hand rolled cones of nori seaweed rolled like ice ream cones containing rice and various fillings. Sushi is a light and healthy food and the raw fish contains may vitamins and minerals and healthy omega-3 fatty acids. I like to mix the wasabi and ginger in the soy sauce and drown the sushi with the flavor of the wasabi mixture. typically after eating a piece of sushi you eat a slice of pickled ginger to clean your palate, have a sip of green tea or ocha then eat the next sushi. Green tea removes the oiliness after eating fish.Of course wash it down with a Kirin beer, wine, or sake.

From the Kitchen of: Jessica Brainard

Homemade Sushi Rolls

Sushi Rice

2 cups sushi rice

5 cups of short grain sushi rice

5 cups of water

1 inch square kombu

1/2 cup of sake

Sushi Vinegar (awasezu)

1/2 cup of sushi vinegar

1 teaspoon rock salt or sea salt

3 tablespoons of super fine powdered sugar

Bring ingredients to a boil simmer until sugar dissolves

Pour on the sushi rice to make it sticky

California Roll Style Temaki-Sushi

5 cups of Sushi rice short grain

20 Nori sheets halved

Wasabi paste

Sake

When to buy fish in season: United States

Winter: herring, littleneck clam, Maine sea urchin, sweet shrimp

Spring: ark shell, bonito, fluke, horse mackerel, porgy, Maine sea urchin, smelt, soft-shell crab, spear squid.

Summer: ark shell, blue abolone, blue-fin crab, boston tuna, mackerel, Meiji tuna, red abalone, porgy sea bass, California sea urchin, striped bass

Autumn: Boston tuna, makerel, sea bass California sea urchin

Filling of choice

Smoked or raw fish cut into 3/8×3 inches

Squid (touch tentacles and check that the suckers are still active. The skin around the eyes should be clear blue)

Tuna (clean smelling with distinct stripes around belly)

White fish (should look transparent)

Mackerel (drooping tail shows that it is not fresh)

salmon

Swordfish

Eel

Ikura

Sea urchins (yellow or orange firm not slimy)

shellfish (live are best)

Shrimp (with distinct stripes not blurred together)

Tofu

8 teaspoons of flying fish or ocean trout roe

Vegetables

eggplant

asparagus

carrot

snow peas (mange-touts)

snow pea sprouts

Cucumbers, cut into 3 inch lengths,

Avocado slices

White sesame seeds

Daikon radish

Scallions, spring onions, finely chopped

Enoki mushrooms

Kimchee

Kampyo

Kamaboko

Okra

Toppings/Garnish

Gari pickled ginger slices

Soy sauce

Wasabi paste (Olive green Japanese horseradish)

Aji-ponzu (yellow colored vinegar)

Aka oroshi (Japanese red chili paste mixed with daikon radish)

Chili seasoning

Chives

Lotus root (renkon)

Mayonnaise

Mirin

Soboro (pink ingredient made from white fish buy ready-made in jar)

Umeboshi (salty pickled plums in paste form)

Wakame (type of seaweed used in miso soup)

Equipment and Utensils

1. Bamboo rolling mat (makisu)
2. Bowl with lid
3. Chopping board
4. Chopsticks (saibashi)
5. Fan (uchiwa)
6. Fish scaler
7. Grater
8. Knives
9. Mixing bowls
10. Plates for sushi
11. Rice cooling tub (hangiri
12. Rice maker
13. Skewers
14. Stainless-steel colander
15. Square omelette pan
16. Tweezers (for deboning fish)
17. Wooden rice paddle (shamoji)

Add the vinegar to the cooked rice in a wooden rice tub or a non metallic flat-bottomed bowl, spread out evenly with a rice paddle or a wooden spoon.Mix the vinegar into rice and fan the rice as it cools. You may not need all of the vinegar dressing if you use too much the rice will be mushy. Continue fanning until it becomes body temperature. Cover rice with a damp cheesecloth or damp kitchen towel and put the lid on. Do not refrigerate it is now ready to be made into sushi.Clean the fish. Cut the fish in fine strips. Place the Nori on the bamboo mat spread the rice on top evenly. Add some filling and vegetable and your choice of sauce a little goes a long way. Use a bamboo mat to roll the sushi like a burrito only not folding in the sides. Roll the mat away from you and keep it firmly tight. Slice the roll in half and then cut both rolls twice to give 6 equal-sized pieces. Garnish with shredded carrots, cucumber, and sesame seeds. Pour the soy sauce into a serving dish and dip sushi in then enjoy. If this seems too complicated you can serve the sushi in a bowl and pair with fruit for dessert.