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Monthly Archives: February 2011


Cuisine: Japanese
Category: Maki roll
Preparation time: 20 minutes
Rolling time: 5 minutes
Yield: 4 rolls
Difficulty: 1
Cost: $ 9.99

• 2 cups seasoned sushi rice
• 3 oz. julienne cucumber
• 4 shrimp tempura
• ½ cup Imitation Crab Mixture
• 2 pieces Nori seaweed paper

• 4 oz. avocado
• 6 oz. thinly sliced yellow fin tuna
• 6 oz. thinly sliced salmon
• 6 oz. ebi shrimp
• 6 oz. barbecue eel
• 2 cups Unagi sauce (Recipe below)
• 4 oz. Imitation crab mixture (recipe below)

Unagi Sauce:
• 4 oz. sake
• 4 oz. mirin
• 1 oz. sugar
• 1 oz. water
• ½ oz. soy sauce

1. Combine all ingredients in a sauté pan and boil then allow cooling.

Crab Mixture:
• 4 oz. shredded imitation crab
• ½ cup mayonnaise
• 2 tbsp. lemon juice
• 3 tbsp. powdered sugar

1. Mix all ingredients together in a mixing bowl and season to taste.

1. Place a sheet of nori on a bamboo sushi roller.
2. Spread half the rice mixture onto the nori seaweed sheet making one thin even layer all the way from one end to ¾ of the way up the other side leaving the last ¼ of the sheet bare.
3. Flip the roll over on the bamboo roller so the rice is now touching the roller and have the bare section facing your body.
4. Place half of the imitation crab mixture, avocado, cucumber and shrimp in the center of the nori sheet making sure that they stretch evenly from one end to the other in a line that is parallel to your body.
5. Maintain this grip and gently roll the rice away from yourself.

1. Once you have the rice in a roll press firmly along edges to seal the roll in place.
2. Place the slices of fish in an alternating pattern on top of the rice and cut the roll into 8 even pieces.
3. The easiest way to achieve this is to cut the roll first in half and then each half in half and so on until you have 8 pieces.


Cuisine: Japanese
Category: Maki roll
Preparation time: 15 minutes
Rolling time: 5 minutes
Yield: 8 rolls
Difficulty: 1
Cost: $ 6.99

• 2 oz. Salmon, smoked
• 1 Avocado, thick slices
• 4 Imitation Crab or Crab Mix (Kani)
• 4 cups sushi Rice
• 6 Nori (Toasted seaweed)

• ½ cup mayonnaise
• 2 tablespoons sriracha hot sauce
• 1 tablespoon crunch (Fried batter)
• ½ teaspoon masago smelt roe

1. Mix all the sauce ingredients together.
2. Peel an avocado and cut in half, remove the pit, then continue cutting the halves into quarters then into strips.
3. Prepare your imitation crab by breaking the flakes apart. If the imitation crab is in strips then rip one apart in half-length wise.

Rolling Directions
1. Put a full sheet of dried seaweed (nori) on top of the mat, shiny side up.
2. Softly grab a softball sized ball of prepared sushi rice. Lightly place the ball to the left side of the nori and carefully spread the rice evenly from end to end covering the entire sheet.
3. Leave a thin band of non-covered nori at the top. At the edge closest to you place a line of avocado, smoked salmon, and then crab lengthwise onto the seaweed with no more than ¼ of the nori covered. Place your thumbs under the bamboo mat with remaining fingers on top of the ingredients.
4. Lift your thumbs up with the mat and roll it forward with remaining fingers lightly holding the ingredients in place until the mat end touches the nori.
5. Top the roll with the sauce and press lightly then cut the sushi roll into 8 pieces.


Cuisine: Japanese
Category: Rice ingredient
Preparation time: 5 minutes
Cooking time: 30 minutes
Yield: 4 cups
Difficulty: 1
Cost: $ 2.99

• 6 sheets nori
• 4 cups cooked sushi rice
• ¾ Lb. medium shrimp, poached and halved
• 1 ½ medium avocados, sliced into thick slices
• 6 green onion tops, each about (7 inches Batonnets)
• 1 cucumber, peeled, halved (7 inches Batonnets)

1. Cut off top quarter of each nori sheet along short end.
2. Place one sheet of nori with the shiny side down on a sushi mat, horizontally.
3. Moisten your hands and mold ¾ cup rice in a tube like line over nori, leaving a 1-inch border on one long end of the sheet.
4. Place ¼ cup shrimp, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of the rice-covered nori sheet.
5. Lift the edge of the nori closest to you and fold it over the filling.
6. Lift the bottom edge of the sushi mat and begin to roll toward the top edge and press firmly.
7. Continue rolling to the top edge and press the mat at the top to seal the roll.
8. Slice each roll into 8 pieces and serve.


Category: Breakfast Dessert
Time: 5 min
Yield: 4
Difficulty: 1

• 3 containers (5.3 ounces each) plain nonfat Greek yogurt
• 5 tablespoons honey
• 1 1/2 teaspoons grated lemon zest, plus 1 tablespoon juice
• 1 piece fresh ginger (about 2 inches)
• 1 papaya (1 pound), peeled, halved lengthwise, seeds discarded, cut into 1/2-inch cubes
• 1 package (6 ounces) fresh blackberries
• 1 package (6 ounces) fresh raspberries
• 1/4 cup chopped fresh mint, plus sprigs for garnish
• 1/2 cup granola

1. In a small bowl combine yogurt, 3 tablespoons honey, and zest; set aside.
2. Using the large holes of a box grater, grate the ginger (no need to peel) into a small bowl.
3. Squeeze ginger through a fine-meshed sieve or strainer placed over a medium bowl to get a total of 1 tablespoon ginger juice.
4. Discard pulp. To the bowl with the juice, add remaining 2 tablespoons honey and lemon juice; whisk to combine. Add papaya, blackberries, and raspberries and toss gently to coat.
5. To serve: Spoon half the fruit and juices among six 8-ounce tall glasses.
6. Sprinkle chopped mint over the fruit. Top with half the yogurt mixture and half the granola.
7. Layer with the remaining fruit, yogurt, and granola. Garnish with mint sprigs.


Category: Traditional Breakfast Starter
Preparation time: 15 min
Cooking time: 10 min
Yield: 4
Difficulty: 1
Cost: $6.25

• ¼ cup finely chopped onions
• ¼ tsp. salt
• 3 medium potatoes (1 lb.) such as russet or yellow
• 3 tbsp. butter
• 1/8 tsp. black pepper
• ¼ tsp. salt
• ¼ cup finely chopped onions
• 3 tbsp. butter
• 1/8 tsp. black pepper
• 3 medium potatoes (1 lb.) such as russet or yellow

1. Peel potatoes and coarsely shred them. You should have about 3 cups.
2. Rinse the shredded potatoes and pat dry well with paper towels – or dry in a salad-spinner.
3. Combine the potatoes, onion, salt and pepper.
4. Melt butter in a large skillet over medium heat and pat the mixture into the skillet.
5. Reduce heat to medium-low, and cook about 10 minutes or until bottom is crisp.
6. Cook another 8 to 10 minutes or until golden and the potatoes are cooked.

How to bake bacon:
1. Preheat your oven to 400 degrees F. Lay the bacon on a baking sheet, no need to grease it at all. Make sure not to overlap the bacon on the sheet.
2. Bake the bacon for 10-15 minutes. For thicker slices of bacon or to make your bacon extra crispy cook it a little longer at 15-20 minutes.
3. Place the bacon on some paper towels to remove excess grease. Baking bacon is the best way to cook large amounts of bacon and to avoid a huge mess.

HAR GAO (虾饺)

Cuisine: Chinese Peruvian
Category: Chinese savory Dim sum
Preparation time: 25 minutes
Steaming time: 5 minutes
Yield: 32 balls
Difficulty: 2
Cost: $ 12.99

• 125 g Wheat starch
• ½ cup boiling water
• 1 tablespoon cornflour
• 1 teaspoon lard

• ½ egg white
• 300g Shelled shrimps
• 30g bamboo shoots

• ½teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon sesame oil
• ½ teaspoon sugar
• 1 teaspoon cornflour

1. Sift the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.
2. Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.
3. Roll into a long strip and cut into 32 equal portions

1. Dice the shrimps then shred the bamboo shoots finely and place filling ingredients into a bowl.
2. Add the egg white, salt, sugar and pepper and mix well then add the cornflour and pound the mixture until firm.
3. Keep in the refrigerator for 30 minutes.

1. Roll each portion of dough into a small round.
2. Place the filling on the round and wrap up with 6 pleats on each side, forming a dumpling.

1. Arrange the Har gao in a greased steamer then steam over medium heat for 5 minutes.
2. Remove and serve hot.


Category: Brunch
Time: 20 min
Yield: 8
Difficulty: 3

• 1 teaspoon salt
• ¼ cup white vinegar
• 4 English muffins, split
• 4 tablespoons butter, softened, divided
• 8 slices Canadian bacon
• 8 eggs
• Pinch cayenne pepper
• 8 Lemon wedges (optional)
• 2 Cups Hollandaise sauce

• 1/4 cup butter
• 1/4 cup cream
• 2 egg yolks, beaten
• 1 tablespoon freshly squeezed lemon juice
• salt to taste
• pinch of cayenne pepper
• pinch of paprika
• 1 teaspoon freshly minced parsley

1. Melt butter in the top of a double boiler. Stir in cream and beaten egg yolks.
2. Whisk together. Add salt and lemon juice. Cook over boiling water in a double boiler until mixture thickens, stirring constantly.
3. Remove from heat and beat with a whisk until light.
4. Stir in cayenne pepper, paprika and freshly chopped parsley, if desired.

1. Preheat oven to 170°F. Fill a 3-quart saucepan with about 2 quarts water; bring to a boil over high heat. Add salt and vinegar. Reduce heat to a simmer. While water is heating, toast English muffin halves; spread toasted muffin halves with 2 tablespoons of the butter. Place muffin halves on serving platter.
2. Place bacon on microwave-safe platter. Heat bacon in microwave oven on HIGH about 15 seconds, or just until warm. Place 1 slice on each toasted muffin half. Place on serving platter and place in oven to keep warm.
3. To poach eggs, crack 1 egg into a small bowl. Gently drop egg into simmering water. Repeat with another egg. Use a wooden spoon to budge eggs gently to keep from sticking to bottom of saucepan. Simmer 2 to 3 minutes or until white of egg is cooked through.
4. Remove poached eggs with slotted spoon; place in shallow pie pan or other dish. Trim any ragged edges to make circular shape. Repeat, cooking 2 eggs at a time, until all eggs are poached.
5. Remove bacon-topped muffin halves from oven. Place 2 halves on each serving plate. Place 1 egg on top of each.
6. In a small saucepan over low heat, or in a microwavable bowl in a microwave oven, heat hollandaise 1 to 2 minutes or just until warm, stirring frequently.
7. Do not boil. Stir in 2 tablespoons butter and cayenne pepper until butter is melted and well blended. Spoon warm hollandaise over each egg, distributing evenly among 4 plates.
8. Garnish with lemon wedges if desired.