Sunday, October 31, 2010

Friday, October 22, 2010

Matsutake in Kombu Bonito Dashi

Ok so we got some Kombu (seaweed) and Bonito (dried fish) Flakes.

heat water to simmer removing kombu just before it boils.

Turn off heat, add Bonito flakes and let sit until bonito sinks to the bottom.
strain with collander lined with cheesecloth. Return to heat. Add Matsutake and shrimp

To dress this one up I added Scallions and tiny amount of Cilantro.
light fresh and the smell is amazing.
I also made Matsutake Gohan.

Thursday, October 21, 2010

Pan seared Mahi-Mahi with Black Bean Salad and Jasmine Rice

O.k. let us start with the Jasmine rice bring 1 3/4 cup water to a boil and add 1 cup ricestir gently as it returns to boil. reduce heat cover and simmer for 15 minutes or until water is absorbed. I like to finish the rice by putting a paper towel under the lidfor about 5 minutes after I take it off the heat. While the rice is steaming lets try to make this black bean salad...

Rinse well and drain 2 cans of organic black beans. Throw them in a big bowl. Now we need 1 1/2 cups of corn. If it is frozen make sure it is thawed. fresh is also nice but a little more to deal with cob and everything. Thawed? O.k., throw it in the bowl. Now find some roasted red pepper, either from a jar or the barbque in the backyard. chop it into 1/2 inch or so pieces. Throw em in the bowl. Now grab a handful of bannana peppers. Chop em up and yes, throw them in the bowl.
Now see that beautiful bunch of cilantro sitting on the counter. Chop it up and throw it in. Now, Juice 2 medium limes over the top. Add salt and pepper to taste and mix together by hand while trying not to get it all over the counter. taste again and adjust your lime, salt or pepper.

find that nice piece of Mahi-Mahi you purchased tonight. Rinse and dry it. Make sure it is very dry. Season it generously with Salt and Pepper. Heat oil in a skillet until it starts to have shimmering ripples across its surface. Gently lay the fish into the pan away from you. (so if oil splashes, it splashes away) sear the fish on both sides. now remember when I told you to make sure it was dry? If the fish was dry and the pan was heated just right it kind of works like a none stick pan. when the fish is ready to turn you should be able to gently grab it with a pair of tongs and turn it to cook the other side. I will usually turn off the burner at this point. There should be enought heat in the pan to finish the fish. Now step back and admire the crisp crust on your finely seared fish. plate up everything and enjoy...

Tuesday, October 5, 2010

Dinner with Kady

A little blue cheese, sliced pear and crusty bread.

A salad of spring greens and tomatoes with White Balsamic dressing, steamed Mushrooms, Jasmine rice and pan seared Halibut.