daveb: recipes

too much wasabi · Feb 19, 08:20 pm

i love sushi.

i’m a fan of whatever form; maki, sushi, sashimi – and one way i enjoy it on a regular basis is making it at home. sushi is easy to make, and if you pick up a book you can learn everything you need to know.

there is something about making sushi that makes me feel grown up while also providing that comfort food feeling. as a youngster growing up in northern canada sushi seemed a very exotic dish. the first time i tried it i felt daring and cosmopolitan.

since that first encounter i’ve grown to love preparing and consuming sushi, and when i make it at home i enjoy the experience of chopping, fanning and rolling as much as eating.

however, i have one problem. as the title suggests, i always end up with too much wasabi in some of the rolls and my wife and i take turns contorting our faces as the tiny fist of the green japanese horseradish punch us between the eyes.

you’d think after a few times weeping and giggling over wasabi excess in my sushi i’d learn. last evening was proof i’m just not that clever.

check this book out if you’d like to try sushi yourself.

beware the little green radish though… start off small.

Easy Sushi

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recipe cards from 1974 · Apr 8, 12:07 pm

Polynesian Snack, Fish balls, Fluffy mackerel pudding, what selection!

if you’re looking for an unusual recipe to surprise your guests with tonight – look no further.

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pork vindaloo · Jan 1, 06:00 am

mix the following in a plastic bag: (the bag should be big enough for spices, and all your chopped meat, with enough room left over to shake it all about)

Coriander (a little)
Flour (several table spoons)
Cumin (a little)
Turmeric (enough to colour)
Cardamom (a good shake or two)
Cinnamon (just a touch)
Salt (a bit)
Pepper (plenty)
Clove (a good shake or two)

you want to have a healthy portion of spice in your bag. if you want your meal very spicy, outweight your spices with flour. i mix my spices equal to my flour to ensure a nice spicy meal.

add small chunks of pork (1 inch cubed) and shake yourself about. ensure all chunks of meat are covered with spicy mix. (you can substitute chicken for pork, but be sure to change the title of your dinner – folks will get confused)

add a little olive oil and sauté in a pan for a while, until meat is firm (poke with a spoon to ensure firmness), then remove to a bowl.

in same pan add:

Onion (one, finely chopped)
Chicken stock (one cube with about a half a cup of boiling water)
Vinegar (1/4 cup)
Mustard (a few good shakes, more for spicy)
Chili flakes (some good shakes, more for spicy)

once Onions become translucent, add meat and heat until mixed nicely.

Serve with Basmati or Jasmine rice, with a little yoghurt.

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Sausage and Cabbage Soup/Stew · Oct 1, 02:00 pm

SERVES 4 to 6

INGREDIENTS

1 pound sausage, sliced into 3/4-inch pieces
2 medium onions, coarsely chopped
4 small potatoes, cut into 3/4-inch pieces
1 large head cabbage, cut into 1-inch pieces
1 can tomatoes
1 teaspoon dried thyme leaves
salt and pepper to taste
1/2 tsp caraway seed, optional
4 cups water for soup, 1 cup water for stew.

take sausage and fry in a soup pot until it’s starting to brown. Add onions (no oil, sausage gives enough), wait until they start to go translucent. then add potatoes and cabbage. fry these until they start to go softish. then add tomatoes and spice. add as much water as you’d like for consistency, give it some time to meld together. at least an hour if you’re not too hungry.

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