🦀 Dungeness Crab Nigiri 🦀
Miso-Garlic Mayonnaise, Shiso Leaves, Chives
The sweet ocean-y taste of Dungeness crab is complemented by the fresh herbal notes of shiso leaves – reminiscent of mint, lemon, anise, and basil. The miso mayonnaise adds creamy, nutty, garlicky, and umami characteristics. This two-bite nigiri sushi is a morsel of delight with a complex sweet/savory/herby flavor.
Dungeness crabs get their name from the port of Dungeness, Washington. They are found along the West Coast of North America, typically from Alaska’s Aleutian Islands to Point Conception, near Santa Barbara, California.
Dungeness Crab Nigiri Recipe
Continue reading “Dungeness Crab Nigiri”
Miso Aioli, Shiso, Carrot Cucumber Slaw
The complex herbal flavors of shiso (reminiscent of mint, lemon, anise, basil and curiously cinnamon) complement the sweet buttery taste of wild-caught Atlantic sea scallops. Miso aioli adds creamy, garlicky, umami characteristics. A refreshing crisp carrot cucumber slaw balances all those rich notes.
At the last minute, place a spoonful of slaw on top of each scallop, then serve one scallop per person for a palate-pleasing amuse-bouche. Big flavors, bold colors, eclectic textures create a stunning small bite to launch your next elegant dinner party.
Pan-Seared Scallops with Miso Aioli Recipe
Continue reading “Scallop Amuse-Bouche, Miso Aioli, Shiso”
Sushi Rice with Rosé & Sautéed Shrimp
Flavored with Thai Basil, Shiso, and Yuzu
Chiffonade of Shiso Garnish
Continue reading “Asian Risotto: Sushi Rice, Shrimp, Thai Basil, Shiso, Yuzu”
white asparagus wrapped in japanese eggplant
with a chiffonade of shiso
served over mizuna
spicy lemon miso dressing
blistered shishito peppers and grape tomatoes
Natasha, the 5 Star Foodie & Lazaro of Lazaro Cooks! host the 5 Star Makeover Cooking Group, a fabulous monthly event for “sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.”
The 5 Star Makeover theme for April is a special seasonal ingredient, White Asparagus.
“For a brief two weeks at the end of April, the prized white asparagus is in season. In Germany, this mini-season is celebrated with a mania not to be missed, and every restaurant in on the tradition offers a special menu, called a Spargel Karte. These menus include anywhere from three to thirteen courses, all featuring the tender, sweet, white asparagus. Typical classic dishes include a white asparagus with Hollandaise sauce or a white asparagus soup. We invite you to think outside the box to create a unique gourmet dish featuring white asparagus.”
Continue reading “white asparagus wrapped in japanese eggplant”
Panko Crusted Wild Alaskan Halibut Steak (Previously Frozen)
Shiso Red Jalapeño Ponzu Sauce
Baby Bok Choy/ Sweet Savory Red Miso Broth
how to ROCK the halibut in your freezer
ROCK: (urban dictionary) to use. to make do with. usually to great effect.
Frozen fish has a new fan, me! We live in Southern California, we can walk to the docks where fresh fish arrives by the hour. Our local markets have fish that is flown in daily. Why in the world would I buy frozen fish? I don’t. I haven’t. Until now. The Alaska Fish Taco Recipe Contest inspired me to create a fish taco recipe using halibut & king crab. The problem: no fresh halibut available. The solution: wild Alaskan halibut steaks – wild, pure, all natural, and FROZEN.
Continue reading “FROZEN Halibut? You bet.”