Category: Meatless

Sweet Spicy Eggplant & Shishito

sweet spicy eggplant shishito
Japanese Eggplant & Shishito Peppers
Sweet Spicy Soy Glaze
Crispy Garlic & Chopped Peanut Topping
Chinese Chive Blossom Garnish

Back in August we had a most memorable meal at Wolfgang Puck’s Chinese Restaurant WP24. One of the many noteworthy side dishes was called “Hunan Spicy Eggplant, Roasted Shishito Peppers, Chili, Crisp Garlic.” Wanting to serve something similar at a recent dinner party but having no recipe, I decided to create my own interpretation of Wolfgang’s excellent side dish. It was a hit.

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Patriotic Potato Salad Trifle

patriotic potato salad
Patriotic Red, White & Blue Potato Salad Trifle

I woke before dawn to the sounds of police helicopters. Remembering it was 9/11, I jumped out of bed and ran to my deck overlooking the Port of Los Angeles and Los Angeles Harbor. All was calm. Thank God. The day before, my friend Rachel, an LAPD officer, told me about the heightened security all over LA, especially where I live, near the Port. Like many other officers, she was on-call should any problems arise. The helicopters continued to fly over the port all day and into the night, ever vigilant.

As we honor the memory, admire the bravery, and mourn the loss of so many fellow citizens from a decade ago, I wish to express my gratitude to Rachel, to all the men and women in uniform, the heroes of today who continue to inspire us with their courage and work diligently to keep evil at bay.

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Grilled Nopalitos, Caper Cumin Aioli

grilled nopalitos
Grilled Nopalitos, Olive Oil, Sea Salt
Mexican Lime, Cilantro
Caper Cumin Aioli

Tired of grilled artichokes? No, neither am I.

I wasn’t looking for a surrogate but I found grilled nopalitos do bring something muy diferente a la mesa. Some think the flavor is reminiscent of green beans. But they must be talking about boiled nopalitos because grilled cactus paddle tastes a lot like a lemony grilled artichoke. So in the interest of continued summer grilling and using more interesting ingredients, I’m serving grilled nopalitos.

caper cumin aioli

And since artichoke and mayonnaise are one heck of a duo, I serve these with a caper cumin aioli. Each guest helps themselves to a paddle, a half-lime, some cilantro leaves, and a little ramekin of aioli. The best way to eat these nopalitos is with a knife and fork. Squeeze lime juice over the paddle. Slice one of the “fingers” into a bite-sized piece, add a couple cilantro leaves, and dip in to the aioli. Muy Delicioso.

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exquisite side: miso yaki onigiri

miso yaki onigiri with asatsuki

miso yaki onigiri flavored with asatsuki
sprinkled with furikake of blended seaweeds & sesame seeds

miso yaki onigiri stuffed with tuna

miso yaki onigiri stuffed with wasabi tuna
sprinkled with furikake of red pepper flake, sesame seed,
shaved bonito, nori, powdered plum

I substituted this popular portable Japanese snack dating back over a thousand years for a rice side-dish at a recent dinner party. The vegan style is flavored with asatsuki, spicy garlicky Japanese chive. The other style is the stuffed with tuna mixed with wasabi mayonnaise. These onigiri, Japanese rice balls, have been crisped on the outside, dressed with caramelized red miso paste, and dusted with flavorful furikake, a dry mixed-flavor condiment. The interior rice remains soft, warm and almost creamy while the exterior has a delightful contrasting savory crust. Two per guest is the perfect portion size, serve either one of each style per person, or two of the mixed-rice asatsuki for vegetarian guests.

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