Monday, March 06, 2006

I can't stop thinking about sushi!

Last night we had trashy fun while watching the Oscar' s on a 42 inch plasma screen tv and rolling sushi.

The menu :
Tempura with onions, snow peas, mushrooms, carrots and zucchini.
Fried calamari with tomato horseradish sauce
Seaweed Salad (recipe here)
Edamame salad (from 101 Cookbooks)
Sushi rolls with tuna, avocado, cucumber, scallions, unagi, crab, spicy tuna, shiso, enoki mushrooms, etc.
Mango and lychee sorbet with mango caramel and kiwi

I loved the salads with the sushi. I used a mix of arame, wakame and hijiki for the seaweed salad. I left out the apple and cilantro. I've been looking for ways to eat more seaweed and this is a winner. The dessert was declared lick-the-plate worthy. Here's the caramel recipe.

Mango Caramel
1 c. sugar
1/4 water (enough to moisten all of the sugar)
1 c. mango puree (you could make your own but I like Swad canned mango puree)

Cook the sugar water on high heat. Once it starts boiling, do not stir. When it starts to brown, turn the heat down as it is very easy to overcook at this point. Cook until evenly brown. I recommend a lighter caramel for this sauce. Turn off the heat and add a little bit of mango. It will bubble madly at this point. When this subsides, add the rest of the mango. Stir until you have a smooth sauce. If some of the caramel has hardened, put the pot over low heat and stir until it melts. This sauce can be altered endlessly depending on what liquid you add- cream, white wine, other fruit purees. Have fun, go wild!


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