Wednesday, March 6, 2013

Sushi and Sashimi Sauces

Recently, I heard that traditionalist sushi connaisseurs use only the lightest dip in plain soy sauce, and regard as deep adulteration even mixing wasabi into the soy sauce.  Needless to say, we are not writing for traditonalists.  Indeed, our discovery that you can make sushi pretty quickly and easily at home with just about whatever you have on hand is just about as opposite of traditional ideas about sushi as I think you can get.  But, link to our instructions here and do it yourself really quite easily.  The first few times, your rolls might be lopsided or fall apart a little, but when they taste so good and were so much fun to make, it doesn't matter.  And then, as long as we're throwing tradition to the wind, this easy and delicious array of dipping sauces is a great change of pace and meets our requirement that every new dinner be saucey!

Sweet Sashimi Sauce
this one is absolutely divine with scallops (sashimi scallops don't need to be cut at all--just get fresh sushi-grade scallops from your local fishmonger--we use New Deal Fish Market--and set them on a plate), great with any sashimi, and very good with rolls

1 T rice vinegar (mirin)
2 tsp. safflower oil
1 tsp. brown sugar
1 tsp. soy sauce (tamari)
1 star anise

Place all ingredients in a small saucepan.  Bring to a simmer and stir until sugar is disolved.  Pour into a small dipping bowl and serve warm or at room temperature.  If the oil separates, whisk briskly before serving

Srirachi Sushi Sauce
3 tsp. toasted sesame oil
2 tsp. rice vinegar (mirin)
3 tsp. soy sauce (tamari)
1 tsp. sriracha

Whisk all ingredients together and serve.

Truffle Sauce for Sushi and Sashimi
1 tsp. white truffle oil
2 tsp. rice vinegar (mirin)
2 tsp. soy sauce (tamari)
1 tsp. sriracha
1/4 tsp. truffle salt
1/4 tsp. mustard powder
1 tsp. apple cider vinegar

Sunday, March 3, 2013

It's Seasonal, I Swear!

While making dessert with leftover Phyllo dough from dinner (and peaches lovingly frozen from this summer), we ended up with peach juice. Not ones to waste food, we called in Cocktail Dave. He came up with a delicious concoction that reminds us of summer all the while staving off the last of the winter blues. He used a single barrel Cruzan rum and the peach juice from our favorite peaches from our favorite peach farmers. So, partly local, seasonal in that it takes advantage of our summer work and our chest freezer, and all delicious.

Tommy (Nicewicz) Croix

2 oz. dark rum
1 oz. peach juice
1/4 oz. cointreau
2 shakes lactart
1 strip grapefruit rind

Put rum, juice, cointreau, and lactart in a shaker with ice. Shake for 20 to 30 seconds until really cold. Strain into a cocktail glass. Garnish with the grapefruit rind.