HAMACHI KAMA -
Where has the time gone? Been on the birthday circuit! Thursday - dinner party serving a delicious Vodka Penne and Farmers Market Hydroponic Lettuce Salad! Friday - my grandfather's 97th birthday at Aki's - I made a beautiful cake, but forgot to take a picture...Chocolate cake with Meringue. Saturday - a friend's 40th...They are Columbian...The food was delish, but I gotta talk about the Aguardiente "NECTAR" (translation is "sizzling or fire water") - don't believe me? Google it! Sunday - Colin's (and his friend Madeline's) 6th birthday party at Ultrazone - laser tag is always a good call for kids (and even some parents!) - Domino's Pizza, Chinese Chicken Salad, PB Brownies, Chocolate Chip Cookies and a very large ice cream cake from Baskin Robbins (chocolate cake with chocolate chip ice cream)!
Okay...So now for tonight's dinner. I'm still WAY in to my Marukai run...I had bought and subsequently frozen HAMACHI KAMA - put it into the refrigerator to defrost overnight.
About an hour before I want to cook it, I SALT it on both sides and bring it to room temperature. I start the rice. Chopped up the leftover Napa Cabbage and blanched sugar snap peas. Preheat the oven to BROIL. When the broiler is nice and hot, I put the yellowtail collar skin side down on a sheet pan lined with foil and place it under the broiler. You'll hear it sizzle and smell it...You want it nice an toasty. Turn over and cook it skin side up. That is it...
I saute the Napa in a pan with peanut oil and sesame oil. I add in a little Siracha, salt & pepper. I slice the peas on an angle and add them to the cabbage. When it's cooked to my liking - I sprinkle Togarashi over the top.
Everything was delicious with Sauvignon Blanc - EII, of course!
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