My Thanksgiving Tablescape
Tempura Ahi Tuna Sushi w/ Wasabi-Avocado Cream & Pickled Cucumbers
I love these!!
Blended oil for deep frying
Fresh ahi tuna, cubed
Prepared sushi rice
Japanese tempura beer batter
Black sesame seeds, optional
Spoon 1 1/2 tablespoons of the prepared sushi rice on a work surface, place 1 cube of ahi tuna in the center then top another 1 tablespoon of rice. Press into a square or ball. Dip into Japanese tempura beer batter and fry until lightly golden brown. Drain on a paper towel, cool slightly then slice in half. Top each half with wasabi-avocado cream
and pickled cucumbers. Sprinkle with a few black sesame seeds.
2 cups sushi rice, rinsed in cold water until clear
2 1/8 cups water
1/3 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon kosher salt
Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander then place in a rice cooker and add water. Let the rice soak in the water 10 minutes then start the rice cooker. Once rice is cooked, let it steam for 10 minutes.
Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the sushi vinegar mixture.
-Or- You can use store bought prepared sushi vinegar.
Spread the hot steamed rice onto a baking pan to cool. Once cooled transfer the rice to a bowl and sprinkle (a little at a time) of the vinegar mixture over the rice (you will only need 1 to 2 tablespoons) and fold the rice with a rice spatula, you may not need all of the vinegar just enough to keep sticky. Be careful not to smash the rice.
Japanese Tempura Beer Batter
1 cup all-purpose flour
2 tablespoons cornstarch
2 egg whites
1 cup Japanese beer
In a medium bowl, whisk together all the ingredients.
Wasabi Avocado Cream
1 tablespoon wasabi powder
1/2 tablespoon cold water
1 avocado, peeled, seed removed and cut in half
1/4 cup heavy Cream
1 tablespoon fresh lime juice
1 teaspoon minced Jalapeno pepper
Pinch of kosher salt
In a small dish, mix together the wasabi powder and cold water to make into a thick paste. Set aside.
Next, place the prepared avocado and remaining ingredients into a blender or food processor and the wasabi paste and blend until smooth. Note: add extra wasabi paste or Jalapeno peppers for desired spice.
Pickled Cucumber Relish
1/2 cucumber, peeled, seeded and diced small
1/8 cup rice vinegar
1/2 tablespoon sugar
1 tablespoon fresh cilantro leaves, chopped
In a small bowl, stir all of the ingredients together. Let marinate for 5-10 minutes.
|Flower arrangement preparation|
|Start with your fruit then begin adding flowers one at a time|
|Flowers with sliced pears|
|Flowers with sliced oranges|
|Flowers with lemons|
|Flowers with limes|
|When flower arrangements are dying off, save the flowers still alive and place in smaller bud vases|
|Flowers with sliced pears and oranges|
Try these succulent, lean steak kabobs marinated in a fresh herb paste.
With this recipe it doesn’t have to be exact. If you have 2 or 3 of the herbs on hand, great but if don’t simply substitute with what you have or like. You may prefer basil vs. parsley or lime vs. lemon which is also wonderful on steak, etc. Want spicy kabobs; add a dash of Sriracha (hot chili sauce) to the herb paste.
Be creative, if you want to use chicken instead of steak… try using orange juice instead of lemon. Add a little honey or soy sauce to change it up.
Steak Kabobs with Fresh Herbs
1 pound Beef Sirloin Steak or Filet Mignon
1/3 cup fresh Italian parsley
1 tablespoon fresh rosemary
2 teaspoons fresh oregano
2 teaspoons fresh thyme leaves
6-7 fresh chives
2 garlic cloves, peeled
1 tablespoon extra-virgin olive oil
½ lemon, juiced and zested
8 wooden skewers
8 small mushrooms, cleaned
8 cherry tomatoes
½ red onion, sliced
1 yellow bell pepper, cubed
Cut the beef into 1-inch cubes, set aside.
In a food processor add the fresh herbs, garlic, olive oil, lemon juice and zest. Blend then season with salt and pepper to taste.
In a bowl add the beef and herb mixture, coat well and refrigerate for 1-2 hours.
Soak the skewers in water for 20 minutes (this will prevent them burner while grilling).
Place a piece of the bell pepper on the skewer followed by beef, tomato, onion, beef, mushroom, onion, beef and end with another piece of bell pepper.
On a hot grill cook the prepared beef skewers for 2-3 minutes on each side.
I LOVE curry dishes… red curry, green curry, yellow curry… all of them! When we lived in Cary, NC we would dine often at a Thai place and I almost always ordered this dish. I asked a few questions from the chef and here’s my version – tastes just like theirs! Enjoy.
Chicken Panang Curry with Rice
3 skinless, boneless chicken breasts, trimmed and sliced into 1-inch strips
1 cup string beans
1 red bell pepper, seeded and sliced
4 ½ tablespoons Panang curry paste
2 cans lite or regular coconut milk, divided (use 1 cup for soaking the chicken)
2-3 teaspoons sugar
Juice form ½ fresh lime
1 teaspoon fish sauce (optional)
2 cups white or brown rice
In a medium bowl soak the chicken strips in ½ cup of the coconut milk for 1 hour.
Prepare rice according to directions.
Heat a large non-stick sauté pan over medium heat, and add the chicken and cook for 5-7 minutes. Next add the string beans and red bell pepper and continue cooking for another 5 minutes. Add the remaining ingredients.
This is such a simple centerpiece to create. I like to make this for a weekend dinner party then afterwards during the week I cook the artichokes for my family and serve with lemon wedges and melted butter.
Artichoke & Lemon Centerpiece
To make: In a large serving bowl, arrange the artichokes in a pyramid-style. Then fill in with lemons and springs of eucalyptus.
Blueberry Yogurt Muffins
2 cups all-purpose flour
¾ cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
6 ounces Greek blueberry yogurt
2 eggs, lightly beaten
1 ½ teaspoon vanilla extract
4 tablespoons melted butter
1 teaspoon honey
3 tablespoons low fat milk
½ teaspoon fresh lemon zest, minced
8-10 ounces fresh blueberries
Pre-heat oven to 375 degrees.
In a medium bowl mix together the flour, sugar, baking soda and baking powder. In a separate bowl mix together the yogurt, eggs, vanilla, butter, honey and milk. Add the flour mixture to the yogurt mixture and mix until well combined. Add the lemon zest, mix then fold in the blueberries.
Bake for 15-16 minutes.
Years ago, my husband I were vacationing in Napa Valley and stayed at this great little B&B, La Residence Inn and in the afternoons in their beautiful courtyard they would serve light appetizers paired with great wines.
On one of the afternoons they served tempura vegetables with a dipping sauce and the chef was kind enough to email the recipe.
Tempura Vegetables with Lemon Garlic Dipping Sauce
Oil for frying
1 package tempura batter mix
1 bottle good quality beer or sparkling water kept ice cold
½ head cauliflower or brocolli, cut into bite size pieces
1 red or yellow onion, quartered with sections separated
1 large hand full of green beans, stems removed
1 red bell pepper, sliced lengthwise into ¼ inch pieces
2 carrots, peeled and sliced
½ cup sour cream
½ cup mayonnaise
Juice of 1 lemon or lime
1 clove garlic, minced
2 tablespoons chili powder (divided)
1 ½ tablespoon ground cumin (divided)
Salt and pepper to taste
In a large pot heat the oil to 350 degrees (never fill pot more than ½ way when deep-frying). Oil is ready when a cube of bread takes about 30 seconds to brown.
For the Dipping Sauce:
In a small bowl, combine the sour cream, mayonnaise, garlic, and lemon juice. Add 1 tablespoon of the chili powder, ½ tablespoon cumin, and season with salt and pepper to taste. Cover and refrigerate until ready to serve.
For the Tempura
Have sheet trays ready with paper towels ready for draining.
Pour the beer into a large bowl and add the tempura batter mix. Season generously with salt and pepper. Add 1 tablespoon chili powder and 1 tablespoon ground cumin. Whisk together until just combined. The tempura should be nice and thick with some small lumps.
Piece by piece, coat the vegetables with the batter and carefully drop into the oil. Fry in batches gently turning the vegetables until they are golden brown. As you transfer the vegetables from the oil to the paper towels, immediately season with salt.
My family loves this pasta and I hope you do as well.
Fresh Basil Pesto (Nut free)
3 cups fresh basil leaves (packed)
1-2 garlic cloves, chopped
½ cup extra virgin olive oil
1/2 teaspoon kosher salt
1/3 cup Parmesan or pecorino cheese, grated
In a food processor blend all ingredients together until well combined. To store, add a little olive oil on top to keep green.
3 ½ cups sifted all-purpose flour
¼ teaspoon salt
4 eggs, room temperature
1 tablespoon water
In an electric mixer fitted with a dough hook, add the flour, salt, eggs one at a time and water. Continue to mix until it forms a ball. Lightly sprinkle some flour on a dry surface and divide the ball into thirds. Let rest for 20 minutes.
Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Fold in half each time before passing through the machine. Reduce the setting and run the dough through again, 2 or 3 times. Continue until your desired thickness. Continue with the remaining dough then lay the sheets of pasta out to dry for 15-20 minutes.
Run the pasta sheets through the pasta machine using the desired pasta cutter. Let dry another 10 minutes then cook in salted boiling water until done.
If you don’t have an electric mixer, combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Lightly beat the eggs and water and add to the center. Gradually fold in the flour from the wall of the well. Continue to incorporate all the flour until it forms a ball. Divide the ball into thirds. Let rest for 20 minutes.
Lightly sprinkle some flour on a dry surface. Using a rolling pin, roll out the pasta until thin and cut into desired strips. Let dry another 25 minutes then cook in salted boiling water until done.
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