These recipes are for Grandpa and his family. This category includes recipes from magazines, TV shows, newspapers, and other sources where I don’t have permission to republish the recipes, but still feels they are recipes that he may want to cook for himself at a later time.
These are tips and snippets pretty much just for me, so that I don’t forget some of the settings that work for me:
Whole artichokes – not halved – 12 minutes
Fagor stovetop unit
1 tbl evoo
3 lb misc chicken parts
Pieced
Sear in three batches in hot oil
Pour off most of hot grease
Add 1 C chopped onion till browned
Then bay, garlic and salt
Add 1 C water to deglaze
Add 1 gallon water
Add back chicken
Cover and put on medium high till pressurized
Turn to medium low and cook 1 hour
Quick release the strain into a bowl
Cool then skim off fat
Get recipes at www.FagorAmerica.com
For repair send to
Fagor America, Inc
Attn: Service Department
745 Gotham Parkway
Carlstadt NJ 07022 or 07072
I never make these the same way. The basics are the same, but feel free to shake it up. This page is a compilation of many different CAKES that you can use quite a variety of seafood to make. Feel free to browse, and take inspiration from each. Don’t feel compelled to follow any single recipe.
Basic Recipe
INGREDIENTS
1-2 CU Panko bread crumbs
2 large eggs (lightly beaten)
1 can Tuna in oil or water (drained)
Optional: long leg crab, lump crab and/or jumbo shrimp
1 TBL olive oil – ONLY IF using tuna in water
1 TBL fresh cilantro or parsley (coarsely chopped)
1 TBL Miracle Whip
1 TBL fresh lime or lemon juice plus the zest
shavings from the peel of the same lemon
1 tsp some sort of “heat” like chili powder or yellow mustard
1 tsp Old Bay Seasoning
2 tsp Worcestershire
Optional ingredients: garlic, jalapeño, shallot, Worchestershire, Dijon mustard, etc.
STEP BY STEP
Mix together all ingredients
Divide into six portions
Using emptied can with bottom removed (or other ring) press each portion into shape using a fork
Heat 1/4 inch hot oil in fry pan to 375º
Cook about 2-4 minutes each side
If cooking in the oven, use 350º and cook for 35 minutes or until internal temperature is 140º
Serve with some sort of dipping sauce
Salmon Cakes
Pull some of these tips into my crab cake recipe.
Spinach Salmon Cakes
Spinach Salmon Cakes
BASIC SALMON CAKE BELOW THIS RECIPE
1 bunch spinach (rinsed)
1/2 lb cooked fish (flaked)
2 eggs
2 stalks green onion or purple garlic
1 TBL horseradish sauce
3-4 pieces day-old bread
1 tsp chili powder
2 TBL Olive Oil
2 TBL Balsamic vinegar
one onion
OPT: 1 tsp TAJIN or one lime
salt and pepper to taste
Equipment: 3-4 inch biscuit ring or a tuna-fish can with
the top and bottom removed (careful edges will be sharp)
Another plating option:
1. Steam spinach for 10 minutes
2. Flake fish in a large bowl
3. Add two eggs (beaten)
4. Four pieces day-old bread (chopped) and add
5. Add 1 TBL horseradish and chili pepper to taste
6. Mince one whole onion
7. Add salt and pepper to taste
8. Add Tajin or zest and juice from one lime
9. Add 2 TBL EVOO and 2 TBL balsamic vinegar
10. Add chopped chives or purple garlic
11. Chop and squeeze liquid from cooked spinach
12. Mix into other ingredients
13. Press TIGHTLY into rings
14. Eject salmon disks onto greased sheet of foil
14. Cook at 350 degrees for 20 minutes
15. Serve with lemon, tartar sauce, or cocktail sauce
See a video summary of the entire process at www.TinyURL.com/irc2012a
Published in Grandpa’s Corner – IRC Volume 1, Issue 8
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Basic Salmon Cake
Ingredients
1 can pink salmon
1 med onion (minced)
2 eggs
1 TBL dried mustard
1 TBL mayonnaise
1 tsp Worcestershire sauce
black pepper and salt
onion powder
garlic powder
paprika
flavored bread crumbs
Instructions
1. Flake salmon apart
2. Combine all ingredients except salmon
3. Gently combine everything with salmon
4. Form into patties
5. Bake 350 degrees for 45 minutes
This page has been repeated three times, for each of the above recipes.
This is a 45 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.
Fish Cake Crowns
Meat Cakes
6 OZ cooked Halibut, Salmon or Crab
1/4 C Cream Cheese
1/4 C Sour Cream or Mayonnaise
1/4 C Parmesan Cheese
1/2 C Panko bread crumbs
1 TBL sugar
1 TBL white vinegar
1 Egg
1 Orange
1 Lemon
2 Chives (chopped)
Salt and Pepper to taste
1-4 dashes Cayenne Pepper
Crown
1/2 C Panko Bread Crumbs (or Crushed Doritos)
1/4 C Parmesan Cheese (shredded)
2 TBL butter (melted)
2 Chives (chopped)
Mix together all CAKE ingredients except Fish or Crab
In a separate bowl, mix together all CROWN ingredients
In an small third bowl, flake Fish/Crab Meat apart
GENTLY fold MEAT into the CAKE ingredients
Grease a cupcake pan with the miniature cupcake cups
Don’t use a full size cupcake pan, or they will not cook properly
If you don’t have a miniature cupcake pan, go to “ALT DIRECTIONS” below RIGHT NOW
Put a small amount of CROWN on the bottom of each cup
Put a small amount of MEAT on top of the first layer
Top with enough CROWN to stick out of the cup
Go to BAKING INSTRUCTIONS
ALT DIRECTIONS
These directions are in case you don’t have a miniature cupcake pan
Make “golf-ball-sized” rounds, and then flatten slightly on a greased cookie sheet
Top each “cookie” with as much CROWN crumbs as you can get on them
BAKING INSTRUCTIONS
Bake at 350 degrees for 25 minutes
Remove and let cool 5 minutes before trying to serve them
Promotes healthy bones, teeth and gums, blood regeneration, tissue respiration, healing of wounds and resistance to infection.
Vitamin D
Sunshine and fish
Promotes healthy growth, strong bones and teeth, and facilitates the bodies use of calcium and phosphorous.
Vitamin E
It is found in many foods including vegetable oils, cereals, meat, poultry, eggs, fruits, vegetables, and wheat germ oil.
In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. Free radicals are compounds formed when our bodies convert the food we eat into energy.
Vitamin K
Greens, carrots, kale, cabbage, tomatoes.
Needed for normal clotting of the blood and to prevent hemorage.
This is an authentic, hearty and flavorful stew. Serve it over rice, quinoa (which is incredibly nutritious), or couscous (which is a traditional North African accompaniment).
INGREDIENTS
3 tablespoons water for sautéing
3 sweet potatoes, peeled and cut into 1/2-inch cubes (see below)
2 medium yellow onions, chopped
3 garlic cloves, pressed or minced
One 15-ounce can red kidney beans, drained and rinsed
2 red bell peppers, seeded and cut into 1/2-inch squares
One 15-ounce can diced tomatoes or 2 fresh tomatoes, diced
1/2-3/4 cup smooth natural peanut butter (crunchy works great, too)
1/2 teaspoon salt, or to taste
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
3 teaspoons light brown sugar
4 cups vegetable stock
1 teaspoon grated fresh ginger
Chopped fresh cilantro, for garnish (optional)
STEP BY STEP
Heat the water in a soup pot over medium heat.
Add the onions and garlic and cook until softened, about 5 minutes.
Add the bell peppers, cover, and cook until softened, about 5 minutes.
Stir in the brown sugar, ginger, cumin, cinnamon, and cayenne pepper, and cook, stirring, for 30 seconds.
Stir in the peanut butter, and distribute it evenly throughout.
– You may want to thin out the peanut butter first by mixing it with some water in a small bowl before adding it to the pot. It will make it easier to incorporate it into the stew.
Add the sweet potatoes, kidney beans, and tomatoes, and stir to coat.
Add the vegetable stock, bring to a boil, then reduce the heat to low and simmer until the sweet potatoes are soft, about 30 minutes.
Taste and add salt, if necessary.
Serve in individual bowls, and top with chopped nuts and cilantro, if desired.
YouTube Videos
The IRC Farm Tour last weekend was an astounding success. There were several dozen people working and helping to prepare the soil for the next crop.Grandpa (me… from Grandpa’s Corner) was there with his video camera rather than his shovel. I recorded a 20 minute tour of the farm led by Tim Olorunfemi. That video is now on for those of you who could not attend the work day and tour.The video can be viewed at http://tinyurl.com/irc2012b or by using the links on this page
The IRC Gila Farms project gives us more greens than we can use in a week, so here is a way to extend the season. This is also good when greens are in season at the grocery and very inexpensive.
Store in refrigerator for up to a month or freeze in cubes for a year.
Possible Applications
Mix with:
… Sour Cream for Dip
… Yougurt and Cuke
… EVOO for Salad dressing
… maranara for spagetti
… deviled egg filling / topping
… add as a pizza topping
… under chicken skin to bake
… hamburger for meatloaf
… scrambled egg … mix with cream cheese for crackers
Bay leaf, dried leaves of the Laurel tree, is also known as sweet bay, laurel leaf, sweet laurel or bay laurel. While bay is a popular spice found in almost every kitchen across America, it may come as a surprise that one of your favorite spices is also a traditional medicine with many healing benefits.
Benefit from bay leaf in your everyday cooking, as just a few leaves contain an amazing quantity of vitamins and minerals. Bay leaves are rich in vitamin A, vitamin C, iron, manganese, calcium, potassium and magnesium.
Boil water and remove from heat, adding two or three bay leaves per cup of water. Cover the infusion and allow to steep for 15 minutes. Pour yourself a cup of bay leaf tea to promote sweating and help reduce a fever.
Soak a cloth in the bay leaf tea/water and place it on your chest to help relieve respiratory infections, cough, cold and flu.
Drink an infusion of bay leaf or add it to heavy meals to help calm an upset stomach and reduce the symptoms of digestive disorders. Bay leaf also contains enzymes which help to break down proteins, making it a great spice for meat dishes. Other digestive benefits of bay leave include improved digestion and reduced gas.
Massage a few drops of bay leaf essential oil to help reduce swelling and pain caused by strains, sprains, arthritis and general aches and pains. Bay leaf essential oil can also be massaged into the temples to relieve headaches and migraines.
Make an infusion of bay leaf or add 10 to 15 drops of bay leaf essential oil into 16 oz. of your favorite shampoo to help treat dandruff.
Enjoy bay leaf tea before meals to help maintain blood sugar levels, as studies have shown that bay leaf helps the body to process insulin more quickly to prevent spikes in blood sugar.
Use bay leaf infusions for warm compresses, gargles or even body washes, as bay leaf contains eugenol, a compound with anti-inflammatory, anti-oxidant, anti-bacterial and anti-fungal properties.
Although bay is a very attractive shrub or small tree, it is grown as a seasoning.
The dark green leaves are very fragrant, especially when dried. Dried leaves are broken or crumbled into cooking foods and allowed to permeate the dish. The leaves don’t soften much in cooking and are removed before eating.
Bay can be grown simply as an ornamental. It has attractive foliage and can easily be pruned and sheared into topiary shapes. The leaves are often used to make wreaths and garlands. Since bay is a very slow grower, it’s ideal for container growing.
Bay has also been a traditional medicinal plant, with uses as varied as earaches, rheumatism and insect repellent. CAUTION: some people find bay to be a skin irritant.
It’s very important that you only grow plants labeled Laurus nobilis, if you plan to use it for cooking and eating. There are other plants that go by the common names of bay and sweet bay and these are not necessarily edible. However, there are a few ornamental cultivars or Laurus nobilis. Whether they season as well as traditional cooking bay leaves.
Laurus nobilis is a matter of taste.
Laurus nobilis‘Angustifolia’- Has narrow leaves. aka: willow-leaf laurel.
Laurus nobilis ‘Aurea’- New foliage is yellow.
Laurus nobilis ‘Undulata’ – Edges of the leaves are rippled or wavy.
This is perfect when you want about a quart of salsa.
Just buy the ingredients, process, and you are done!
The video above is Grandpa showing you just how easy this recipe is.
INGREDIENTS: Shopping List:
2 Tomatoes
1 Green chili pepper
1 Jalapano pepper(optional)
1 Serano chili pepper (optional)
1 Sweet onion
1 Orange bellpPepper
1 Bunch cilantro
2 Green onions
3 Garlic cloves
1 tsp salt
STEP BY STEP
Remove skin from tomatoes (Optional) See below
Pulse onion and garlic until chopped – about 5 x
Add bell pepper pulse 3 x
Add jalapeno and serrano peppers pulse 3 x
Cut tomato into large pieces and ** process until blended but chunky
Cut all other ingredients into pieces and *** pulse until chunky (not too small though)
Add salt to taste
Pour into mixing bowl, mix and store in refrigerator
NOTES
To remove skin from tomatoes, bring pot of water to boiling. Put a small X on the top of the tomato. Put tomatoes in boiling water for about 60 seconds. Remove and put into cold water for another 60 seconds. The skin should easily peel off.
Process – means blender or food processor. If you have neither chop the heck out of it with a knife. Goodwill though, has blenders for just a couple of dollars.
Pulse – means run your processor in short bursts until the ingredients are “chopped” into small pieces.
Pasole is a Mexican tradition. Making Pasole is kind of like saying you are making a Casserole. The recipe contains hominy, and all other ingredients are based on family tradition. Here is one recipe out of thousands. A video from Your Life A to Z follows.
I don’t like the thicker tortillas that you find in the grocery store. Here is a fairly simple way to make thin ones. These also work well for Mu Shu pancakes.
INGREDIENTS
1 cup sifted flour
1/2 cup very hot water
Scant salt
STEP BY STEP
Mix flour and salt, then add extremely hot water
What I do is put flour and salt in a food processor, and then drizzle in hot water until it starts to come together.
The hot water breaks down the gluten so that they roll easier and flatter
After adding the boiled water, drizzle in cold water until dough comes together.
Mix adjusting water until dough is like playdough
Wrap in plastic and let set for 30 minutes
Prepare a medium-hot skillet – Cast iron is my preference – NO OIL
Roll a log, and then cut in half, then in half again, then in thirds – You will have 12 pieces
Roll into balls, and then flatten into thick disks – hockey pucks
Brush sesame oil onto the top of HALF of them
Stack two disks (oil in between) and roll out until about 7 or 8 inches in diameter
Put a pair into a non-greased skillet on 350-400º for 30 seconds
When the edges start to become translucent (about 30 seconds) flip the pancakes as a pair
Cook the second side for about 30 more seconds
Flip the two together and cook the first side again for only 10-20 seconds more
Remove the pancakes to cool just a little bit, then separate
See tips below on keeping them from drying out
To keep Mu Shu Pancakes from Drying Out
Place finished pancakes in shallow covered bowl – like a glass pie pan
Put microwave-heated wet cloth at the bottom of the bowl
Put a plate on top of the cloth so the pancakes do not become soggy
Cooked side always goes up.
Put a pan lid on top of the bowl to keep the moisture in.
Mu Shu Pancakes – Video
Here is a video that shows how to roll the pancakes together. It is kind of hard to visualize above. They fold the pancakes into quarters. Although that is very common, I don’t like that because they tend to stick together that way.
Mu Shu Crepe Pancakes
INGREDIENTS
3 TBL melted butter
1 C whole milk
1/2 C flour
1/2 tsp salt
2 eggs
STEP BY STEP
Pulse together flour, salt, eggs and butter
Add milk, and pulse just to mix
Strain using a fairly coarse strainer
Let batter rest for 30 minutes to let the glutens relax
Cook in buttered crepe pan until cooked, but not browned
Stack on plate to store and serve
Finish on a floured surface. If you have a scale, 120 – 130 mg ball of dough is perfect for pancakes. Roll balls, then cover and set them aside for 30 minutes
1/4 cup diced bell pepper (green and yellow or red)
1/4 cup chopped cilantro (1/8 bunch)
1/4 cup sliced olives
salt and pepper to taste
1 TBL tomato paste to thicken if necessary – Should be kind of like meat loaf
STEP BY STEP
Brown the ground beef and pork
Add Onions and cook until start to brown
Add sofrito and peppers
Add the olives, capers, salt and pepper, and tomato sauce.
Add chopped cilantro
Cook another 5-10 minutes IF NECESSARY to cook down any extra liquids.
MORE INFO
Picadillo needs to be moist but not runny, so not a lot of tomato sauce is used. But if you are serving it as a side dish use more tomato sauce. Usually a dish like this uses more sofrito, but I like to see the chopped spices so I reduce the amount of sofrito and add chopped ingredients – more like a pico de gallo.
Here is a collection of information that you may find helpful.
VIDEO – Part 1 – – Collect olives The video does not give too much information. What we saw in Spain was people setting tarps below the trees, then shaking them or blowing them with a leaf blower. Once on a tarp, the olives can be easily gathered.
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VIDEO – Part 2 – – Score and brine 1 CU salt per gallon of water This video shows each olive being scored individually. Very labor intensive. A quicker way is to just rap them lightly with a hammer or mallet, then toss them into the brine.
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VIDEO – Part 3 – – Change brine weekly This is a surprisingly important step. If you don’t change the brine, your olives become stagnant and will take on a kind of musty and dirty taste.
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Another site that I found said to soak them in clear water for the first few weeks, changing the water every couple of days. What I did was change the water every 2-3 days for the first three weeks, then change to a weekly brine after that. I don’t know why, it just seems right, so that’s what I’m going to do.
I also found one recipe that put chopped up lemon pieces, a bit of oregano, garlic and cumin, and some vinegar into the brine. Add these if the mood strikes you. Also, adding some whole dried peppers would give your olives a bit of a bite. I personally like the lemon peel idea.
Here is one more video that offers an alternate method, and some good insights:
All things considered, here is what I plan to do:
Go through your olives and remove any that are shriveled or blemished
Clean the good olives using LOTS of water
Smack the olives to break the skin to allow the brining solution access to the meat of the olive.
Heat 1 gallon of water to near boiling, and add 2 CU ice cream maker salt
NOTE: This is NOT edible, but then again, neither is lye. It will be rinsed off by the time we are done.
Melt the salt in hot water, then pour through a coffee filter to remove the gravel, grit, etc.
Pour to cover the olives, using a plate to completely submerge them. See Video Parts 2 and 3 above.
One time per week (same time) drain the water and repeat step 4 – Do this for four weeks… mark your calendar
Step 5 is intended to remove much of the bitterness
After the first four weeks move to a phase that is intended more to preserve and clean the olives
NOTE: To be sure grit is gone, rinse them in a bowl of standing water. Remove by hand, not by dumping, into a colander. Discard grit in the bottom of the bowl, and put olives back into their brining container
Heat 1 gallon of water to near boiling, and add 1 CU food-quality course sea salt
Recover olives, completely submerging them
Do this for ten more weeks.
Rinse and taste an olive. If the olive still tastes bitter, repeat steps 9, 10 and 12 for two more weeks.
Once the olives are to your liking either can them or refrigerate them.
To refrigerate them, heat 1 gallon of water, and add 1/2 CU course sea salt (Proportionally adjust amounts if necessary)
Put olives in a canning jar and refrigerate.
They should keep refrigerated for up to two months.
NOTES FROM SPAIN
Start with 2 C oil dried black olives con hueso
Add eight cloves crushed garlic
Orange zest . Not the pith
Crushed red pepper flakes
Fennel seed powder
Liberal amount of EVOO
Toss together and marinate 48-72 hours
Remove garlic
Put into a jar
Store in fridge for up to 4 weeks\
This is a very easy ceviche recipe that you can do as a side dish, an appetizer, or even an entire meal. We made this with our friend Cinthia while living in Velez-Malaga, Spain. Ceviche is very flexible as long as your ingredients are extremely fresh. Below is a good video from AllRecipes about ceviche.
INGREDIENTS
This recipe must be made at least 2 hours ahead of time – 4 hours is better PROTEINS
1-2 LB FRESH Mahi (Tuna) or other delicate white fish
– cut into 1/4 – 1/2 inch pieces
– You can also use Rock Fish, Sea Bream, Grouper, Seabass, Halibut, Talapia, Cod or Red Snapper – cut thinly and blanched 30 seconds
– DO NOT use swordfish or tuna, as these are long-lived fish and are more likely to have parasites
Scallops – blanched* 20-30 seconds
Shrimp – blanched* 20-30 seconds
Crab – blanched* 20-30 seconds
Squid or Octopus – blanched* 20-30 seconds * Blanched means that you plunge it into boiling water for about 30 seconds, and then remove it to an ice bath to stop the cooking. REQUIRED VEGETABLES and LIQUIDS
One Lemon and one lime – zest and juice
1 C FRESH real lime juice (this is because the acidity is well-controlled)
1 TBL tomato juice or green tomato
Cucumber – Small cubes
Roma Tomato – Deseeded and chopped fairly small
1/2 red onion – Chopped fairly large – blanched 30 seconds
Blanche all raw seafood for no more than 30 seconds, then plunge into ice water to stop the cooking process
1/2 fresh squeezed lime juice – enough to cover
Sprinkle with a bit of salt and set aside for 10-20 minutes
Dry Pack Scallops are another good thing to use in your ceviche.
– – – To find out why Dry Pack are better than Wet Pack, CLICK HERE.
Optional: Plunge shrimp (deveined) and other seafood into boiling water for 30 seconds, then into ice water. I actually prefer this step.
In a second large mixing bowl, combine the following:
Cut 1 red onion into very thin julienne strips
2-3 large tomatoes – thinly slice tomato flesh, discarding seeds and juice
Finely chop 2-4 TBL EACH – Depending on taste
– Optionally: strips of pepper – mild or hot
– green olives – quartered
– parsley – chopped
– cilantro – some chopped, some fairly whole
– celery pieces (1 stalk, ribs removed before cutting)
2 TBL EACH
– ketchup
– EVOO (emulsified with whisk)
– Worcestershire sauce
– oregano and salt to taste
– minced garlic
Combine all of the above in the glass bowl and refrigerate for AT LEAST 2 hours, but for as long as five. Not longer though, they will become chewy.
Serve topped with slices of avocado, cubed papaya or mango, salt, pepper, and chopped cilantro
If you want to see a ceviche recipe in action, use the below video.
AKA Sushi Rice, Glutinous Rice or Pearl Rice
Very starchy and sticky OR if you can’t find any, add 1 TBL cornstarch to your rice
Rinse three times
2 C water
MIX BELOW – Use this after the rice has finished cooking
3 T rice vinegar or Sushi seasoning vinegar (heated in microwave)
1 TBL mirin
2 TBL sugar
2 tsp salt
STEP BY STEP
Measure your amount of rice while it is dry
Wash rice in a bowl of cold water
Strain
Repeat Steps 2 and 3 until water runs clear (total three times is usually OK)
Mix pre-measured amounts of rice and water and let set for 30 minutes
Cook rice according to directions
OR Put rice into boiling water, simmer 15 minutes
Remove from heat, cover and let rest 10 minutes
Meanwhile, mix vinegar, mirin, sugar and salt
Poke holes/wells into your rice with a spoon
Pour over a wooden paddle onto rice … drizzle
GENTLY fold cooked rice into vinegar mixture
Stir around, don’t beat (fan with paper plate to help it cool more quickly)
Keep your hands wetted
Cover with plastic and let cool about 30 minutes on the counter. Do not refrigerate
Rolling Tips and Tricks
Nori (海苔) is the Japanese name for edible seaweed and is frequently used for sushi across the world. It is usually just referred to as seaweed.
Seaweed . Smooth and shiny goes toward the outside. Rough side goes to the inside against the rice.
Use plastic wrap as a covering for your sushi mat
Press rice flat onto plastic
Dress with slices of cucumber, avocado, shredded imitation krab meat
Do not overfill
Tuck and roll
Dip knife and hands in water
Cut in half three times for 8 pieces or half, then thirds for six pieces.
Sushi Filling Options
Salmon
Shrimp
Tuna (mahi mahi)
Red snapper
Spanish mackerel
Scallop
Mushrooms
Avocado
Scallion
Sesame Seed
Caviar
Un
Fennel Leaves
… and actually whatever you want to wrap into it
Types of Sushi
Chirashizushi: “scattered sushi” – Sushi plus other things over rice
Oshizushi: “pressed sushi”. Also known as hako-sushi which means “box sushi”
Nigirizushi: “hand-pressed sushi” – Frequently like a salmon roll (See Nigiri below)
Makizushi – meaning “rolled sushi” – What most Americans visualize when they hear sushi
Generally wrapped in Nori (seaweed), but can occasionally be wrapped in a thin omelette, soy paper, cucumber, or shsiso (perilla) leaves.
Hosomaki: “thin roll” – rice on inside, nori on the outside
Chumaki: “medium roll” – rice on inside, nori on the outside
Futomaki: “thick roll” – rice on inside, nori on the outside
Uramaki: “inside-out roll” – rice on outside, nori on the inside
Temaki: “hand roll” – cone-shaped roll
Tekkamaki: Cut tuna into sticks, put nori on mat rough side up, put down rice then tuna
Nigiri
Shape sushi rice into a bite-sized football, but don’t compress
Schmear wasabi on fish, krab or shrimp
Put wasabi against rice and squeeze only to merge all ingredients. Do not over-compress
Westernized Sushi
Dragon Roll: Eel, crab, cucumber with avocado on the outside
Tiger Roll: Avocado, shrimp tempura, cucumber
California Roll: Rice down on plastic covered mat, then nori, avocado, crab, cucumber. Roll wrap in rice sprinkled with sesame seeds
Rainbow Roll: An assortment of fish and avocado on top of a California Roll
Spider Roll: Soft-shell crab, cucumber, sprouts (or lettuce, roe, or avocado) and sometimes spicy mayo
Spicy Tuna Roll: Rice, tuna, mayo, and chili sauce wrapped in nori
Philadelphia Roll: Salmon, avocado, asparagus, and cream cheese wrapped in rice
Jacques Pepin made a sushi platter by putting down a layer of rice, and then cubes of salmon, cubes of tuna, small bay scallops, chopped black mushrooms, pieces of avocado (tossed in lemon juice to prevent browning), diced scallion, sesame seeds, caviar, uni, and fennel leaves. He served wasabi and soy in a cup. It was WAY easier than formal pieces of sushi and looked just beautiful.
Common Types of Sashimi
Salmon (Sake)
Squid (Ika)
Shrimp (Ebi)
Tuna (Maguro)
Mackeral (Saba)
Horse Mackeral (Aji)
Octopus (Tako) – Usually blanched or cooked
Whale Meat (Gei-niku)
Sea Urchin (Uni)
Scallop (Hotate-gai)
Puffer Fish (Fugu)
Yellowtail (Hamachi)
Fatty Tuna (Otoro)
You may also view my page for Dungeness Crab Cakes which was filmed at a class aboard the MS Rotterdam.
The below video was taken at the Phoenix Eats Trade Show, so has very little verbal description, but offers some very good video for rolling sushi.
