Sake Steamed Clams

Source Food and Wine

Sake-Steamed Clams

This recipe comes from Nobuo Fukuda of Sea Saw in Scottsdale, Arizona.  He suggests using a cooking sake, or ryori. One brand he likes is Shochikubai.

Ingredients

Salt
3 pounds Manila clams or cockles, scrubbed
1.5 cup sake
1.5 cup water
3 teaspoons unsalted butter, cut into 6 pieces
3 scallions, white and light green parts only, thinly sliced
Large pinch of togarashi spice blend, optional (Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets.)

Method   

Fill a medium bowl with cold water and add 1.5 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well.

In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.

Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.

Kale and Scallion Negimaki

Source: Food and Wine

Kale and Scallion Negimaki

Ingredients:

1/2 cup tamari
1/2 cup mirin
3 tablespoons red miso
2 tablespoon sugar
1 teaspoon toasted sesame oil
16 1/4-inch-thick slices of tenderloin steak (1 1/2 pounds), pounded 1/8 inch thick
1 pound kale, stems discarded
8 scallions, quartered lengthwise
Vegetable oil, for brushing
Toasted sesame seeds, for garnish

Method:    

In a small bowl, whisk together the tamari, mirin, red miso, sugar and sesame oil. Spread 1 teaspoon of the mixture on each side of the beef slices. Refrigerate for 1 hour. Reserve the remaining marinade.

In a saucepan of salted boiling water, cook the kale until bright green, 2 minutes. Drain and lightly squeeze out the excess water.

On a work surface, lay out a slice of beef with a long side facing you. Place 1 scallion slice across the lower edge. Top with one-eighth of the kale; some of the kale should extend beyond the short sides of the meat. Roll the meat up over the filling very tightly. Secure the roll with 2 toothpicks. Repeat with the remaining meat, scallions and kale.

Light a grill or preheat a grill pan. Brush the rolls with oil. Oil the grill grate. Grill the rolls over high heat until charred, 2 minutes. Brush the rolls with some marinade and grill for a few seconds more, until glazed.

Transfer the rolls to a work surface. Discard the toothpicks. Cut the negimaki into 1-inch lengths. Transfer to a platter, cut sides up, and drizzle with the remaining marinade. Sprinkle with sesame seeds and serve.

Hungarian Cheese Spread

Hungarian Cheese Spread

Ingredients

8 oz. cream cheese

4 oz butter (one stick)

1 garlic cloves - minced

2 Tbs. onion - chopped

1 Tbs. capers (I did add more)

1 1/2 tsp. Paprika (I added more)

1 tsp caraway seed

1 tsp prepared mustard

1/4 tsp. Salt

Method

Combine and Serve with toast and vegetables for dipping/spreading

Menu - Hungarian, August 31st - 2019

Hosted by Fred and Linda

Planned by J & K - partial menu below.

F&L - Cheese Spread
F&L - Hungarian Potato Soup

Z&K - Apple Strudel

Menu for Friday 5/24

Appetizer

Chips and Salsa (T&J)

Main Course

Cuban Rice (F&L)
Avocado and Cucumber Salad (C&C)
Cuban Pork Roast (J&K)

Dessert 

TBD (Z&K)

Cuban Rice

Serves 4-6 (Consider doubling for our dinner party)

Cuban Rice

Ingredients

2 cups water boiling
2 tbsp olive oil
1 medium onion diced
1/2 green bell pepper diced
1/2 red bell pepper diced
1 tomato diced (I prefer Romas)
1 GOYA Powdered Chicken Bullion packet
1 1/2 tsp GOYA Sazon Seasoning with Saffron (or the spice mix below)
1 cup long grain white rice

Method

Bring the water to a boil. Set aside. Heat oil in a medium saucepan over medium-low heat. Stir in diced onions, chicken bouillon and sazón seasoning until soft, 5 minutes. Stir in diced bell peppers, and tomatoes. Stir to mix and cook 5 minutes more.

Add rice to the pot, stirring to coat. Cook rice a minute or two. Pour in hot water, stir to combine. Bring to a boil, lower heat to medium-low and simmer 25 minutes, covered, or until rice is tender and water is absorbed completely.

Remove lid, fluff with fork and add frozen peas and pimentos. Toss to mix in and cover. Allow to rest 5 minutes. Fluff again, season to taste if needed and serve.

Sazon Seasoning Mix

Ingredients

1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp achiote powder (See Note Below)
1 tbsp oregano
1 tbsp dried cilantro
1 tbsp garlic powder
2 tsp kosher salt
2 tsp onion powder
1 tsp ground black pepper

Instructions

In a spice grinder or food processor add the ground coriander, cumin, achiote, oregano, cilantro, garlic and onion powders, kosher salt and pepper and pulse until a fine grind. Store in an airtight container.

Note

If Annatto seeds or achiote powder (Read more about it here) is not available, you can substitute with a good pinch of saffron threads or same amount of turmeric. If saffron is unavailable or not to your liking my next substitute would be 1 part turmeric to 2 parts paprika.

Black Bean Salsa and Salsa Fresca

The Marshall's own Pico de gallo

And

Black Bean Salsa

INGREDIENTS
2 15-ounce cans black beans, drained and well-rinsed
4 bell peppers, a mix of colors, chopped into a small dice
1/2 super-large or 1 medium white onion, chopped into a small dice
Juice of one lime
3 tablespoons olive oil
1 teaspoon ground cumin
3/4 teaspoon salt
1 fresh chile, very thinly sliced or finely chopped or hot sauce, to taste
Optional:Cilantro

METHOD
Mix beans, bell peppers and white onion in a large bowl. In a separate, smaller bowl, whisk remaining ingredients into a vinaigrette. Ideally, you’ll have a 1/2 cup of dressing. Pour it over the bean mixture, toss it well and adjust seasonings to taste.

Serve with Chips