Tuesday, December 24, 2013
Tuesday, December 17, 2013
We simply order a few different platters of sushi and sashimi along with seaweed salad, dumplings and tempura.
The food isn't too filling and is just right.
Saturday, November 16, 2013
Shredded carrots, peas, spinach, and broccoli are some of my other favorites to make it a nice balanced meal.
Thursday, September 26, 2013
There are many varieties of salads and they are among the easiest things to make. They can be enjoyed as a snack, appetizer or even a meal.
I usually make Greek salad when I'm in the mood for an easy lunch to bring to work. I prepare the vegetables by washing them and cutting them the night before and dress it in the morning so the flavors can mix before it is lunch time.
To make Greek salad, simply chop a tomato, 1/2 of a cucumber, 1/2 an onion (red ones are preferable, but sometimes I use sweet onions), and a green pepper into bite sized pieces and mix together with 1 cup of crumbled feta cheese. Then add pepper and a little bit of salt to taste. (I usually don't add much salt as the feta is salty enough for the whole salad). Sprinkle with 2 tsp. of each dried, crushed oregano and basil, then drizzle olive oil on top to coat. Toss to mix thoroughly and enjoy!
Friday, August 16, 2013
I can normally eat only 2 maki rolls in one sitting as there are usually 8 pieces per roll. This time I only ordered 1 roll, because I wanted to try some of the other menu items. The roll I chose had fried softshell crab in it as well as avocado and cucumber.
I have also made my own at home before.
Feel free to check out the instructions here: Maki Rolls
Friday, July 5, 2013
For the squid, I usually buy the pre-cut and scored frozen variety, then thaw it. Once thawed, rinse it off and then coat with flour (usually 3/4 cup flour mixed with 2 tsp. of garlic powder is enough for a 500 gram bag of squid), and deep fry.
The vegetables can be prepared beforehand or after frying the squid.
You will need:
1/2 of an onion, diced
1 green pepper cut into chunks
1/2 of a red pepper, cut into chunks
5 button mushrooms, halved
Heat a tbsp. of vegetable oil in a large pan or wok. Next add the vegetables and squid and give it a good mix. Add 1 tsp. of soy sauce, 1 tbsp. of hoisin sauce and 2 tsp. oyster sauce. Stir fry to mix everything, then turn off the heat.
It can be served on a plate and garnished with lettuce if you'd like!
You can also sprinkle clean, chopped green onions and cilantro on top just before serving.
Monday, June 10, 2013
One of my favorite ways to enjoy prime rib is in a sandwich, sliced thinly and served with a well made ciabatta bun. Some caesar salad on the side makes it a complete lunch. It is so simple to make and easy to serve.
I usually just purchase a prime rib roast and roast it according to these instructions from the "The Kitchen Magpie".
I then slice the rib roast just under 1/4" thick. and pile them onto lightly toasted ciabatta buns. I usually spread on a thin layer or horseradish to the bread as well.
For the jus, I put the drippings from the prime rib roast into a saucepan, add salt, pepper and garlic powder to taste. I simmer it to reduce for about 10-15 minutes.
As for the Caesar salad, it is simply washed and chopped romaine lettuce tossed in store bought Caesar salad dressing, topped of with fresh grated parmesan cheese along with a thin, toasted slice of bread.
What is your favorite way to enjoy prime rib? Feel free to comment!