My best friend (who was my college roommate TWELVE YEARS AGO, how time flies!) lives in the Tampa Bay area and one of her and her husband's favorite food-based activities is getting sushi grade fish from the market in Clearwater and making rolls! It was surprisingly easy to actually make the rolls. I messed up TERRIBLY on my first one and got cream cheese absolutely everywhere, but once I got the hang of it it was a breeze. They turned out amazing. We did a bunch of different rolls. We got pre-made tempura shrimp that they cooked up in their air fryer and tuna and salmon from the fish market. We also had cucumbers, avocadoes, mangoes (amazing!) and cream cheese (which again, I managed to get absolutely everywhere). Eel sauce and spicy mayo rounded out the spread.
We managed to make totally unique rolls except for one repeat. Such a feast, especially for 3 people. And their dog Maize got a feast of leftover fish with her dinner! This was 1.5 lbs of fish and we didn't even use all of it for these, had enough leftovers for a delicious fish dip the next day. Going to have to try this at home!
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One of our favorite easy meals for weeknights is Pasta Puttanesca. Mike usually wings the preparation and we like it more saucy than this recipe calls for, but the NYT recipe is pretty close to how we make it. Would highly recommend this for any pasta aficionados.
Pasta Purranesca originated in Napoli! The specific origin of the name is subject to some debate. It was either called this because it originated in the brothels of the Spanish quarter, or because it's a "bastardized" pasta made from "whatever the chef had to throw together". Either way, it's delicious!
We marinated this beef two days ago and cooked it yesterday and it was incredible! Mostly, we followed the Bulgogi recipe from Maangchi, the queen of Korean recipes. Full disclosure, we cooked this because we had absolutely nothing else in the fridge, so we made some substitutions. Instead of Asian pear, we used the flesh of a peeled green apple combined with some cherry preserves. We also are out of gochujang, so we just added a TON of Korean red pepper flakes.
It turned out pretty well for something we almost fully winged! Mike made a nice cucumber/carrot side salad for it as well. This page seemed sad with nothing on it, so here is a gorgeous pepperoni pizza Mike made at Professor Pizza. We eat pizza probably too much (is there such a thing as too much pizza?). I can't give y'all the recipe, trade secrets etc. etc. but if you're in Chicago you can order one and see how absolutely delicious these are for yourself!
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CookingIn collaboration with Mike Sundstrom, some posts about cooking delicious food! ArchivesCategories |