Hummus and Pita
Take ordinary (high quality) store-bought hummus and pita to another level. Easily jazz it up for guests with a few items from the garden and the pantry. Edible flowers, lemon, herbs & spices, olive oil, nuts – with very little effort, anything colorful and tasty can take the ubiquitous dip over-the-top for entertaining.
Continue reading “Jazz Up Store-Bought Hummus, Three Ways”
Togarashi Furikake Crusted Ahi
Roasted Garlic Tahini Sauce
Garnished with Serrano, Kaffir Lime Shards, Wasabi, Borage
Choosing the right fish for your dish can have a positive impact on the marine environment and the Cabrillo Marine Aquarium would like to help educate local consumers on this important topic. Today, FRIENDS of Cabrillo Marine Aquarium hosted its first Sustainable Seafood Expo, a fun and delicious way to sample new seafood dishes, wines and craft beers while learning how to make the best selections when dining out or cooking at home.
Cabrillo Marine Aquarium is one of 200 partners in the Monterey Bay Aquarium’s Seafood Watch, which produces pocket guides and a smart phone app recommending which seafood items are “best choices,” “good alternatives” or “avoid.”
Seafood Watch recommendations consider the fishery, habitat, species, management, and a host of factors that affect each species. The goal is to help sustain wild, diverse and healthy ocean ecosystems that will exist long into the future. Consumers are encouraged to purchase seafood that is fished or farmed in ways that don’t harm the environment. (from Sustainable Seafood Expo press release)
My “contribution” to the event is a recipe for sustainable Yellowfin (Ahi) Tuna, Pole Caught right here off our Pacific Coast.
Yellowfin tuna is found throughout most of the world’s oceans. Many types of gear are used to catch tuna. Not all yellowfin fisheries use ocean-friendly methods and some populations are overfished. Look for troll- or pole-caught yellowfin as the most sustainable option. (from SeafoodWatch here)
Crusted Ahi Recipe
Continue reading “Crusted Ahi over Ponzu with Roasted Garlic Tahini”
Grilled Eggplant Topped with a Chickpea Mash
Tomato Cucumber Onion Relish, Tahini Sauce, Mint Garnish
It’s a side dish, it’s a salad, it’s a vegetarian entree. Throw some steaks on the grill and serve them with this fabulous vegetable-bean dish! That’s the whole menu, right there. Smoky grilled eggplant is the base, topped with a terrific warm chickpea mash, a lively colorful relish, and a creamy sauce. It’s one unfussy yet pretty vegetarian platter bursting with flavor, the perfect accompaniment to grilled meat, chicken, or fish…
Continue reading “It’s The One Dish To Serve With Those Grilled Steaks!”
Congratulations, you’re one step closer to becoming the next Food Blog Star!
Your entry has advanced to the next round of Project Food Blog 2010.
Your next challenge? “Recipe Remix.”
Challenge Prompt: One recipe, 72 variations! We’re challenging each of you to put your own spin on the same recipe. How you do it is up to you. Will you try out some molecular gastronomy techniques? Share a super-secret trick? Or re-envision the dish from a different perspective? You’ll be asked to put your own spin on Pizza. For the purpose of this contest and challenge, we are defining pizza as having a solid base, a sauce and at least one topping. Get super creative or just share your secrets for the very best results. (from foodbuzz here)
Thank you to the folks at foodbuzz for hosting such a unique and well-executed competition. It has been a blast! The serendipity of participating in this contest has been the introduction to so many creative bloggers! To my readers, thank you for your warm comments and enthusiasm, as well as taking the time to vote and support Taste With The Eyes. Voting for this round is now open through Thursday, October 21. Please come to the Pizza Party, and vote for your favorites!
Finally, another note of thanks to my dear friend Gina and and my favorite local restaurant, Gina Lee’s Bistro in Redondo Beach, for the inspiration to remake their terrific dish, Chicken Katsu with Soba Noodles, into a pizzette! I have been meaning to share my noodle cakes made with udon noodles and chow mein noodles – usually topping them with sautéed mushrooms or spinach. The buckwheat soba noodle cake makes an earthy base for the juicy chicken katsu cutlet, and the flavors from three vibrant sauces and colorful slaw work very well together in this Asian Pizzette. I think Gina would approve.
buckwheat soba noodle cake
macadamia nut chicken katsu, yuzu tahini sauce, sweet ginger soy
tri-color slaw, rice wine chile syrup, daikon sprouts
Continue reading “Asian Pizzette”
Fresh Spinach Tossed with Warm Tahini, Garlic, and Lemon
Garnished with Black & White Sesame Seeds
Packed with flavor as well as vitamins, minerals, and fiber. This is one delightful healthy satisfying side dish.
Tahini (Sesame Seed Paste)
Continue reading “Garlicky Tahini Wilted Spinach”