Houston’s News Channel KHOU posted on their website locations where Tastykake samples will be available for the public to taste test. I wonder how many of the “taste testing public” will be transplants from the northeast who are just looking to score a fix for their Tastykake craving prior to actually making a purchase?
Apr 29
Sausage, Salad and a Piece of Crusty Bread, Simplicity Defined
Hot and Sweet Italian Sausage with a Salad
Man cannot live on salad alone, but add a couple of links of sausage and you now have a salad that is worthy to be called a meal. I admit I like a nice salad of mixed greens with a homemade vinaigrette with diced tomatoes, avocados and slice cucumber, but by itself and I will be searching through the kitchen pantry looking for something to snack on in a hour or two.
Preparation of this meal is very simple. While you are baking the sausage (my personal preference), prepare the salad of your choice. I find that a homemade vinaigrette goes best with sausage. By the time you have prepared the salad, the sausage will be cooked. Serve the sausage and salad together on a plate and serve with a piece of crusty bread. A simple, easy to make meal that requires minimal preparation and as an added bonus is easy to clean up. A glass of white wine goes well with this dish.
Apr 28
Grass, Weed or Garlic Scape?
Garlic Scapes - CC Image courtesy of nociveglia on Flickr
I live in a lovely area of New Jersey that is absolutely nothing like Newark or The Jersey Shore. We have horse farms, alpaca farms, bee farms & even an ostrich farm. We have everything from full-fledged fruit & vegetable farms: with huge produce stands, to little tables & honor-boxes at the end of the driveway: selling whatever bounty their garden has provided a surplus of that day. Occasionally, we find something strange or unique.
Last year I was perplexed to find weeds in my CSA box. I read through the four page newsletter and found they weren’t weeds, they were called Garlic Scape. They are the green tops of the garlic bulb that are removed from the garlic bulb; to encourage larger growth of the bulb before harvest.
Determined to love this newfound vegetable, as it is green so chances are I WILL love it, I began researching recipes. It seems the typical use for them is to use them as you would garlic. In breads, pastas & sauces. Apparently, you can also sauté them as you would green beans but I chose to go with a family favorite to get the true flavor: pesto.
I used my usual recipe but swapped the basil, for scapes:
Basil Scape Pesto
1 cup chopped fresh basil leaves garlic scapes
1 cup olive oil
3/4 cup grated Reggiano Parmesan
1/4 cup pine nuts
2 cloves garlic, chopped
1/4 teaspoon kosher salt
1 turn fresh black pepper
2 teaspoons lemon juice
Combine all the ingredients, except for the olive oil, in a blender or food processor. With the blender running, slowly drizzle in the olive oil. Toss with pasta or spread on fish, bread or veggies.
I wanted to love this recipe, I really did. Sadly though, for the scape, I found the taste….grassy. Almost like an onion-grass would taste in comparison to shallot. It just didn’t work for me.
Dont let that scare you off should you find an opportunity to try them yourself though. Try them & if you like them, please let me know how you prepared them!
Apr 27
Holy Galloping Scallops Batman
The word ‘scallop’ comes from the old French word ‘escalope’, meaning ‘shell’ and scallops are the worlds only only migratory bivalve. They are able to swim by ejecting water by clamping their shell using their adductor muscle (the part we eat). In the US, Sea scallops (Placopecten magellanicus) or the UK, King scallops (Pecten maximus) are the most popular larger sea scallops available in those markets and are best suited to pan searing whole. Smaller scallops such bay scallops (Argopecten irradians) in the US and Queenies or Queen scallops (Aequipecten opercularis) in the UK are well suited to oven cooking, a few at a time in the shell with other ingredients such as ‘Coquilles Saint Jacques au Gratin’.
When purchasing scallops, it is better to buy ‘diver’ caught scallops instead of ‘dredged’ as this is a more sustainable method of harvesting. Also try to buy fresh, rather than frozen because frozen scallops are usually injected with sodium tripolyphosphate to plump them up and help preserve them. The problem with scallops injected with sodium tripolyphosphate is that it will be near impossible to sear because of the high liquid content. Though not seen often in the US, you may find scallops still with the roe, or coral (the red part) attached to the white meaty adductor muscle. This is sometimes removed, as it is more perishable and deteriorates more quickly than the main muscle. If the coral is attached, it is best to remove it before cooking and add it to the pan for the last few seconds of cooking as they cook very quickly.
To Pan Sear Scallops
To sear scallops first ensure that they are dry. Pat with a paper towel to remove any last moisture. Season them with a little salt and black pepper. Add a knob of butter and a splash of olive oil (to prevent the butter burning) to medium high skillet. Gently place the scallops into the pan starting at the 12 o’clock position and working around the pan clockwise, being careful not to crowd the pan. If you have too many scallops, consider doing a second batch. After a minute and a half, turn each scallop, starting at the 12 o’clock position and working clockwise. Apart from turning the scallops once, do not touch them while cooking, no mater how tempted you are. The secret is to get a seared crust on the outside, to being barely cooked on the inside. If you have the scallop corals, add them to the pan for the last 30 seconds of cooking. Remove the scallops to the serving plates. Add another small knob of butter to the pan, bring up to heat and then add a splash of dry Vermouth or Pernod to help de-glaze the pan. Cook for about 30 seconds and then drizzle over the scallops before serving.
Pan fried King Scallops
Apr 27
Tsuruya Sushi – San Diego, CA
Red Snapper Sushi (in foreground)
Halibut (Ohyou) Sushi
Red Snapper Sushi topped with Thin Slice Green Onions
Broiled Fresh Water Eel (Unagi) Sushi
Kirin Inch-Ban Beer with Empty Sushi Plate
Bing On-Line provided 200 results for the search request “sushi restaurants san diego, ca, us”. At this point, I think that the search engine just gave up. Aside from setting the stage that San Diego has it’s fair share of restaurants that serve sushi. It is safe to assume that competition among restaurants serving sushi in San Diego must be fierce and in turn creating an environment where it would be difficult to have a bad sushi experience in San Diego, CA.
Initially, the only reason why Tsuruya Sushi was selected was that it was located near the hotel at I-8 and Rosecrans Street. However, after the first meal, I knew I was hooked. Last year I would fly in and out of San Diego and every opportunity that I could find I would eat at Tsuruya Sushi. The prices were within the expected range for a sushi restaurant, the quality and the freshness of the fish is unparalleled, the serving size of the sushi is very generous and the service is friendly and professional.
When I heard that I was to be flying back into San Diego this month, I knew that I would have to coordinate my schedule to eat at the restaurant at least once. Last night was that opportunity and I was not disappointed by the experience.
Aside from being greeted quickly by the friendly hostess as expected, it less then 30 seconds before both Itamae who were there last year immediately recognized and fondly greeted me. You could see it in their eyes that they remembered this gaijin.I sat down at the sushi bar and made small talk with both Ken and Andy the sushi chefs.
Normally I would sit in front and Andy’s station, but this evening those seats were filled so I sat in front of Ken. Either Itamae is excellent and a consummate master of their profession. Aside from the normal selection of sushi that I selected; salmon / sake (the fattest, most succulent mouthwatering melt in your mouth salmon I have ever experienced), smoked salmon, seared tuna and fresh water eel / unagi, I asked Ken what he recommended. Without hesitation, Ken suggested the halibut / ohyou and the red snapper. Both are favorites of mine, but are not always available. I relaxed, drank my Kirin Ichiban and waited for Ken to prepare my first round of choices.
I first tried sushi (nigiri-zushi) back in 1992 in Singapore and have been a fan of this Japanese cuisine from the very beginning. I have even gone as far as to make sushi at home to satiate my craving for raw fish. I have eaten eaten sushi served at Chinese buffet restaurants (I know, so pathetic), takeout from grocery stores and many different sushi restaurants big and small around the United States. The sushi at Tsuyura Sushi is probably some of the best sushi that I have eaten. Are there establishments that are better, fancier and more authentic for what that is worth? The answer is yes, most likely. I know the importance between balancing quality, price and quantity and Tsuyura Sushi would be hard to beat. I do not go to sushi restaurants to snack on a couple pieces of sushi, a sushi roll and a bowl of edamane. I go to eat and when I leave I want to feel like I ate a meal.
In short, there are no complaints about Tsuyura Sushi and I cannot imagine why anyone would be disappointed with their meal.