shichimi-togarashi

Asian Spiced Sugar Snap Pea Salad with Lemon

Asian Spiced Sugar Snap Pea Salad with Lemon
By jgreghenry Published February 5, 2012
Prep time: 10
Yield:1 (Servings)

Ingredients:

  • 1 T rice vinegar
  • 2 t low sodium soy sauce
  • 1 t dark sesame oil
  • 1 t dark brown sugar
  • 1 t hot chile sauce (such as sriracha)
  • 8 oz sugar snap peas, strings removed, thinly sliced on the bias
  • 1 pn coarse sea salt, to taste
  • 1 pn shichimi-togarashi, or standard chile powder, to taste
  • 1 lemon, cut into 8 wedges

Directions

In a small jar mix the rice vinegar, soy sauce, dark sesame oil, brown sugar and hot chile sauce. Put on the lid and shake well. Place the sliced peas in a serving bowl, pour the dressing over them. Toss well. Season with salt and shichimi-togarashi, to taste. Serve with lemon wedges on the side for squeezing.

Geoduck Fritters with a Sweet & Sour Chili Dipping Sauce

19 Apr 2011
Geoduck Fritters with a Sweet Chili Dipping Sauce

Geoduck Fritter with Sweet Chili Sauce

Sure a geoduck is a clam, an ugly clam with (let’s face it) a very phallic looking trunk that it projects from its shell in search of food.

But did you know that a geoduck could also be a fritter? Of course just about anything can be a fritter. But a geoduck makes a particularly tasty fritter. Especially when that fritter is designed to compliment the geoduck’s best feature. Its very special texture.

But let me backtrack.

You may have seen some tweets and twitpics from a recent day in my kitchen. Three bloggers and I got together to help I Love Blue Sea get its message out about delicious sustainable seafood. We did this by making cooking videos featuring all sorts of the high-quality seafood I Love Blue Sea sells.

My cohorts were Show Food Chef, Sushi Day and La Fuji Mama– each one worthy of the title culinary star. The videos and the recipes we showcased will be available at I Love Blue Sea soon. So I can’t divulge too much information.

Sippity Sup Continues »
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Geoduck Fritters with Sweet Chili Sauce

Geoduck Fritters with Sweet Chili Sauce
By jgreghenry Published April 19, 2011
Prep time: 20
Yield:1 ()

Ingredients:

  • 6 T rice vinegar
  • 4 T water
  • 3 T sugar
  • 1 t garlic, peeled & minced
  • 0.5 t thai bird chile, seeded & minced (or more to taste)
  • 0.25 t salt
  • 3 c all-purpose flour
  • 4 t baking powder
  • 2 T orange mint, thai basil or regular mint
  • 1 T lemongrass, white tender parts only, minced
  • 1 T fresh ginger, minced
  • 0.5 t shichimi togarashi
  • 1 c clam juice
  • 3 large eggs
  • 1.5 c milk
  • 1 geoduck clam, cleaned, prepped and very thinly sliced
  • 0 oil as needed for frying
  • 0 kosher salt, to taste
  • 0 lemon wedges, to taste

Directions

Prepare the sweet chili sauce sauce: In a small saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, minced bird's eye chili, and salt; bring to a boil. Reduce heat to low, then simmer until liquid is reduced just slightly, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use. Prepare the fryer: Use a deep-fryer filled with oil according to manufacturer specifications. Heat the oil to 350 degrees F. Alternately, fill a large stockpot 1/3 full with oil and heat it to 350 degrees F. Prepare the batter: Stack the orange mint leaves, then roll them cigar-style and slice crosswise into thin strips. In a large bowl, whisk together flour, baking powder, orange mint strips (or substitute), lemongrass, ginger, shichimi togarashi, clam juice and eggs. Add the milk a few tablespoons at a time until thick cake batter consistency is achieved. Add the geoduck slices and stir to combine thoroughly. Gently drop tablespoons of fritter batter into oil and cook, turning over often until deep golden brown, about 3 minutes. Do not crowd the fryer. Work in batches. Remove with a wire strainer to a paper towel-lined plate. Season immediately with kosher salt and additional shichimi togarashi. Arrange fritters on a platter, garnish with a squeeze of lemon and more mint leaves. Serve with bowl of sweet chile sauce on the side for dipping.

Notes:

serves 8 or more

Sesame Salmon Rolls- Just what the Doctor Ordered

26 Sep 2009
prepping salmon rolls

If there is one thing that is universally true, it's this: Sons are always trying to be half the man their old man was. Sometimes that formula gets tragically warped and a son spends his life trying to be twice the man his father was.

But this is really two sides of the same coin.

In my case I will have to settle for half the man.

Because my father is a doctor, and not just a doctor, but a children's heart doctor. And as if that is not enough he also volunteers his time at his local Free Clinic caring for the many of us who have fallen between life's ever widening cracks. He has even traveled to 3rd world countries where he meets and diagnoses kids with heart defects. Heart defects that would have otherwise gone on undetected and untreated.

People like my father with outsized talents (and undersized egos) are a rare breed. Sometimes being the son of a man like this is a little like climbing a ladder with uneven rungs. It's hard to know how much progress you are making, and if it's even worth the effort. But I guess that is part of being a son; to always wonder.

Sippity Sup Continues »
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