Ah yes! Life in the kitchen in one of the hottest July’s on record at The Captain’s Shack (The Shack). But so much fun to make and serve. Some of these dishes are “eye candy”, too. Some have recipes; Some don’t. (If you want a recipe, just let me know. I’ll see what I can do.) As with most photos on this blog, Left Click them and see them enlarged. Enjoy these photos and if you make any of the recipes, let us know how you liked them. Thanks and Cheers!
Really not hard to do. A spice mill will really help in this. Buy an inexpensive coffee grinder and dedicate it to grinding spices. Here is the recipe from Amazing Ribs, of all places. There are many sources for this recipe, but they all seem to be about the same. Some of these spices you should be able to buy local. Enjoy!
By Meathead Goldwyn
If you want to add an Asian accent to a dish, there are three ingredients, any one of which will do the job: Hoisin sauce, sesame oil, and five spice powder. Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice. Adjust the recipe to suit your needs. If you don’t want to bother making your own, it is available in the spice or Asian section of better super markets. As background for this recipe, please read my article on the Science of Rubs.
Ingredients – Basic Recipe:
1 T Cinnamon Powder
1 T Clove Powder
1 T Fennel Seed Powder
1 T Szechwan Peppercorn Powder
1 T Star Anise Powder
Optional. Some commercial blends can’t count and add black pepper, ginger, nutmeg, and licorice. I usually add 1 teaspoon each of ginger and nutmeg.
If you have only whole cloves, fennel seed, Szechwan peppercorns, or star anise, you can grind them in a spice grinder or a mortar and pestle. I use a coffee grinder. Whole seeds grind down to much less volume, so use about 1½ times the quantity before grinding. In other words, if you don’t have fennel seed powder, start with 1½ tablespoons of fennel seeds, and grind them to powder. You might need 2 tablespoons of star anise seeds to make 1 tablespoon of powder. You don’t have to be precise in making this blend.
Our recent visit – we have been there before – was OK. Nothing more. Just OK. 3-Stars out of 5-Stars. Twin Dragon, Boise, 2200 W Fairview Ave, Boise, ID 83702, (208) 344-2141 for take-out or reservations. One reviewer has stated that, “Twin Dragon is a local staple in Boise for classic Americanized Chinese food.” and I completely agree. The food has been Americanized. Another reviewer, from TripAdvisor, says that, “Like the sort of place you see in movies & TV from the 1950’s Old world classic American Chinese Nothing special, yet still nothing wrong in Boise….” Yup! That pretty much says it. But there are reviews that rave about Twin Dragon. Try it yourself and make up your mind. Here are some photos from our visit. Enjoy!
We still believe that Sushi Joy and Yen Ching far out shine the Twin Dragon Restaurant. The Chinese Buffet on Fairview at Five Mile is better, too.
I have yet to have anything bad here at Sushi Joy. It is still the finest Chinese/Japanese restaurant in Boise. Bar none! I by far prefer the Japanese cuisine over the Chinese and that is not because one is better than the other. It is just a preference. The Samurai Yellowtail, as listed on the first photo below, was awesome. A great ying-yang of sweet and biting flavors. The Yellowtail is somewhat sweet. The House Sauce was pleasingly biting. If I could give them a rating of more than 5-Stars, I certainly would. But just be assured, this restaurant is a solid, very solid, 5-Stars. Left-Click any of these photos to see them enlarged. Cheers!
Robin and I keep asking Maggie what we can make for her to eat. Yesterday, she said she wanted to go to Sushi Joy, a really good Asian restaurant featuring Chinese, Japanese and American dishes, 3 blocks from our house. So today, for a late lunch, Maggie, Robin and I all went to Sushi Joy. Enjoy these photos of our entrees.
The last Thursday of each month will be WHIP Night at the Buzz here in Boise. There is more information on the previous post here on the Foodie Blog. Attendance was low so maybe there will be more folks next month. Mark Your Calendars – Thursday June 27 from 5:00pm – 8:00pm. Different topics each month. Fun time. Good food and great wines.
This month – and repeated in June also – we talked about digital photography. The photo to the left is a self portrait. People say I don’t take enough photos of people. Left-Click any of these photos to see enlarged and please VOTE above. Thanks. Here is some food that we had. Enjoy!
And then Friday night, Robin and I made a wonderful Lobster and Potato Salad. Click the link to get a recipe in PDF format.
Actually a great end to a weird week. The holiday Monday, got everything all messed up. Timing was weird.
I am still looking for the Umami Paste No 5. I went to the Boise Coop today and they claim that this Umeboshi Paste is the same. They do not carry the Umami Paste and suggested the local Asian market. But in the mean time, here is some information and recipes for the Umeboshi Paste.
Ryujin Yuuki Umeboshi Paste
Boise Coop. $6.93 6oz jar
The Boise Coop claims that this is the same as the Umami Paste No 5, which they do not carry. Here is a description of Umeboshi:
“Mitoku Umeboshi Paste is a deliciously tart, versatile seasoning from Mitoku’s natural Umeboshi (salt pickled plums). Premium 3-year umeboshi plum flesh is gently ground to make this unique, zesty puree. Use it to add lively tartness to salad dressings, dips, spreads, sauces, and cooked vegetables, especially cabbage and broccoli. It is the ideal seasoning for sushi rolls or tucked in the center of rice balls. Spread on corn-on-the-cob for a delicious and low fat alternative to butter. Superb!
Ingredients: Japanese natural ume (umeboshi puree), red shiso (perilla) leaves, and sea salt.
Umeboshi Paste is a puree made from the flesh of pitted umeboshi plums. Mitoku Umeboshi Paste has a balanced, centering energy that neutralizes extreme foods and conditions. Ume paste aids in digestion, strengthens the blood, and neutralizes acidity. Umeboshi Paste has a salty, tangy flavor, combining a sour and salty taste, with a wide range of culinary and medicinal uses.
Uses: Umeboshi paste is ideal in making sauces, dressings, spreads, rolled in sushi or add to soups, tofu and natto. Delicious on corn on the cob and broccoli! Umeboshi paste is a healthy substitute seasoning in place of salt. “
A tangy and salty red-colored paste made from pickled umeboshi fruit, which are related to apricots but frequently referred to as “plums”. It is used as a condiment in Japanese cuisine. Promotes healthy appetite and digestion.
Flavors: Salty, tangy
Food Complements: Asian dishes
Wine Complements: Riesling, Pinot Gris
Beverage Complements: Sake
Substitutes: sea salt, miso, soy sauce
Umeboshi Paste is traditionally made from the wild, tart umeboshi plums grown deep in the Japanese Alps by small family growers. Umeboshi in hot water (sometimes with strong alcohol) is a typical winter drink in snowy parts of Japan. In Mexico, it is known as chamoy and is usually made with apricot or tamarind and a mix of salt and dry chili.
And from http://www.epicurious.com/ I found this recipe –
Yield: Makes 6 servings
Active Time: 30 min
Total Time: 30 min
That distinctive quality of ume-shiso—the tart-and-salty combination of umeboshi (pickled plums) and green shiso, an exuberantly undefinable… more ›
1 (10-ounce) piece daikon radish, peeled
3/4 pound medium shrimp, peeled
1 tablespoon vegetable oil
3 tablespoons mirin (Japanese sweet rice wine)
1 1/2 tablespoons rice vinegar (not seasoned)
2 1/4 teaspoons umeboshi plum vinegar
2 tablespoons umeboshi plum paste
1 1/2 teaspoons reduced-sodium soy sauce
3/4 teaspoon packed light brown sugar
4 1/2 tablespoons vegetable oil
3 tablespoons finely chopped green shiso leaves (about 9)
an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)
Prepare daikon and shrimp for Salad:
Using slicer, cut daikon lengthwise into very thin slices (see cooks’ note, below). Soak in a bowl of lightly salted cold water, chilled, 30 minutes. While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper. Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total. Transfer to a plate.
Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in shiso leaves.
Stir shrimp into dressing. Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with shrimp. Serve drizzled with some of remaining dressing.
Cooks’ Notes: • •Daikon comes in many shapes and sizes; you may have to cut or quarter your piece to get slices about 5 by 1 inch. It can be soaked up to 3 hours.
• Shrimp can be cooked 30 minutes ahead and kept at room temperature.
• Dressing, without shiso leaves, can be made 3 hours ahead and kept at room temperature. Stir in shiso leaves (and shrimp) just before serving.
And from http://www.food.com
Prep Time: 5 mins
Total Time: 5 mins
¼ c Rice Vinegar or ¼ c White Vinegar
½ c Vegetable Oil
1 T Sugar, to taste
1 t Sesame Oil
1 -2 T Umeboshi Plum Paste
salt and pepper
Place all ingredients in blender and puree.
So there you have some more information. If I ever find the Umami Taste No 5, I will be sure to let everyone know. For now, Cheers!