Category

I’ve been wanting to try a yellow watermelon for a long time. I saw it at Mitsuwa for $0.59 a pound and decided that I had to get it no matter what! People describe the yellow version as having a more “sweeter and honey” taste to it. Mine was pretty good and taste best when refrigerated, especially in the hot weather that we have been having lately… 107 degrees where I am currently staying.

Mix together 1 envelope unflavored gelatin and 3/4 cup sugar.

Add 1 cup boiling water and stir until dissolved.

Add 1 cup whipping cream (not whipped cream - comes in a carton in the refrigerated section - also not heavy whipping cream) and refrigerate until slightly cooled.

Add 1 1/2 teaspoons vanilla and 1 cup sour cream.

Beat 2-3 minutes until frothy.

Pour in a bowl or into individual cups and refrigerate.

Serve with berries of your choice.

Warning: Makes about 4 servings.

DELICIOUS!!! OH SO YUMMY!!! =)

I recently went to the San Diego Fair and watched Chef Brian Malarkey (Executive Chef of The Oceanaire Seafood Room in the Gaslamp) make this seafood dish. He is currently competing on Bravo’s TV show “Top Chef.”

New Zealand Green Lip Mussels with Andouille Sausage, Corn, and Karl Strauss Amber Lager

Ingredients:

1 lb Green Lip Mussels - cleaned

1/2 lb Andouille Sausage - 1/2 inch slices

1 Summer Corn - 1 inch sliced

2 cups Karl Strauss Amber Lager

1/2 Red Onion - sliced

1/2 Stick of Butter

1 tbsp Lime Juice

1 Roma Tomato - diced

1 Chili Pepper - Fresno, Jalapeno, or Serrano (optional - sliced)

Fried Tortilla Strips

Cilantro

Salt and Pepper

Directions:

In a medium sized pot, combine all ingredients, cover and cook until the mussels open. Season with salt and pepper and garnish with tortilla strips and cilantro.

My friends and I decided to have a hot pot day because we were craving for a yummy self cooked meal. there really wasn’t any recipe for it and we completely winged it when we went grocery shopping. Our soup base was really simple, we just boiled chicken broth and added some black pepper to it. In our hot pot we had a combination of shrimp, scallops, tilapia, chicken, beef, mushrooms, tomatoes, green beans, napa cabbage, bean sprouts, vermicelli noodles, and tofu. All the items were dipped in a special secret peanut sauce that I still haven’t been able to get my hands on bah! Our hot pot also had a nice little grill on the side for us to grill our meat with butter yum! I hope this inspire you guys to go out and have a hot pot day of your own and basically add ingredient you would like to eat!

Chef Evans of Roy’s Restaurant demonstrates to the crowd on how to make Japanese Misoyaki Butterfish at the Del Mar fairgrounds. His crew even prepared copies of the recipe for everybody who wants to try it out! Hooray!
Ingredients:

• 4-7 oz pieces of black cod (substitute with salmon if not available)
• 1 qt misoyaki marinade
• 16 oz sizzling soy vinaigrette

Misoyaki Marinage:

• 3 cups sake
• 3 cups mirin (sweet rice wine)
• 8 oz saikyo miso
• 8 oz brown or white sugar

Sizzling Soy Vinaigrette:

• 1 red bell pepper, brunoise (very small dice)
• 1 yellow bell pepper, brunoise
• 1 green bell pepper, brunoise
• 1 bunch green onion, fine chopped
• 1 bunch cilantro, fine chopped
• 2 oz daikon root, grated
• 2 oz maui onion, grated
• 1 oz ginger, minced
• 1/2 cup peanut oil
• 1 cup soy sauce
• 2 oz rice wine vinegar
• 2 lemons, juice
• salt & pepper, to taste

(Sizzling Soy Vinaigrette)

Procedure:

To make the misoyaki marinage, bring sake and mirin to a boil for 5 minutes. Reduce to a simmer for 10 minutes. Whisk in remaining ingredients until well incorporated. Simmer on low heat for 1 hour, stirring occasionally. Allow to cool. Generously marinade black cod in misoyaki marinade for 24 hours. (12 hours for salmon).

To make the sizzling soy vinaigrette, heat the peanut oil in a pan until it reaches smoke point. Place the bell peppers, onions, daikon, and ginger in a mixing bowl. Ladle hot oil over the vegetable mixture in 2 oz increments. Whisk in rice wine vinegar, soy sauce, and lemon juice. Set aside.

In a cast iron pan, sear fish over medium heat until golden brown (about 3 minutes per side). Transfer cooked fish to served plates. Ladle sizzling soy vinaigrette over fish.

(Misoyaki Butterfish with Sizzling Soy Vinaigrette served on Bokchoy)