Tuesday, July 13, 2010
This incredible recipe comes from my buddy Corinne. It's her Uncle Hiro's recipe that was published in their family cookbook, "Black Beans", which Corinne and her sister compiled in 1981 (hand-typed pages!). It is one of my favorite cookbooks. We've tried it with black cod and salmon and it is equally delicious. It takes several days to marinate, but is well worth the effort....a true delicacy.
4 pieces of salmon or cod (fillet or steaks)
1 cup red miso
1/2 cup kasu
2 T mirin
2 T soy sauce
Generously salt 4 pieces of fish, and refrigerate for approximately 2 days. After 2 days, rinse the salmon to remove some of the salt, and pat dry with paper towels. Blend remaining ingredients to make a paste. Cover the fish with the paste mixture. Marinate for an additional 3 days in the refrigerator. When ready to cook, scrape off most of the kasu miso with a butter knife, and broil for 8-10 minutes (depending on thickness of the fish). Can also be steamed or fried in a lightly oiled frying pan. Absolutely delicious!
You can find the ingredients at a Japanese market. Kasu or sake kasu is a residual yeast product left over from producing sake. It is light brown or white in color and has the texture of mashed potatoes. It looks like this:
Monday, July 12, 2010
Here's a tasty pasta salad from cousin Sharon Brooks in Irvine. She made this salad for her annual 4th of July brunch, and it was a bit hit. She added olives to the original recipe which gave it additional color and saltiness. This salad tastes even better the second day as the flavors blend together. As a variation you can add pine nuts, cooked chicken, red onions or capers. It's a great dish for potlucks.
1 box (16 oz) orzo pasta
2 cups grape tomatoes
1 pkg (4 oz) crumbled feta cheese
8 oz. spinach (or more depending on taste)
1 bottle (12 oz) Girard's Champagne Vinaigrette
Cook the orzo according to package directions, drain and rinse with cool water. Quarter the grape tomatoes and place in a large bowl. Add the feta. Remove stems from spinach and chop leaves into chiffonade ribbons. Toss everything together with the vinaigrette (you may want to use the entire bottle as the orzo absorbs the dressing). Add sliced Mediterranean olives as a colorful contrast and added salt (optional).