Crab & Avocado Sushi

Crab & Avocado Sushi

I love sushi!  Rolls, sashimi, maki, nigiri, just about any kind.  And while we decided long ago that it was the one dish we would always eat out, I couldn't resist giving it a try at home. While I don't have all of the traditional tools (a bamboo mat), I improvised and the results were outstanding!  This is a very basic recipe; after trying it you may very well decide that you want to do more exploring. This is much simpler than the lengthy recipe implies, so don't hesitate to give it a try!

Rice Ingredients:

1 cup sushi (short-grained) rice, rinsed in a colander until the water runs clear

2 Tablespoons rice vinegar

1 teaspoon sugar

1 teaspoon Sake or Dry Sherry

1/2 teaspoon salt

1 1/4 cups water

Filling:

1/2 large avocado

Lime juice for drizzling the avocado, about 1 tablespoon

3 pieces of Nori (available in the Asian section of the market), about 8 X 7-inches each

1/2 English cucumber cut lengthwise into 8 X 1/4-inch strips, seeds trimmed off

1/4 pound cooked crab meat, picked over, best quality

Hot Wasabi Paste (available in the Asian section of the market)

Soy sauce, for accompaniment

Pickled Ginger, for accompaniment, if desired

Make the rice:

In a large heavy saucepan combine the rice with 1 1/4 cups water, bring to a boil, reduce heat to a simmer cover tightly with a lid, and cook for 15 minutes, or until the water is absorbed and the rice is tender.  Remove from the heat and let stand, covered tightly for 10 minutes, then transfer it to a baking sheet, spreading it out in an even layer.  Keep it warm and covered.

While the rice cooks, combine the vinegar sugar, sake or sherry, and the salt and simmer until the sugar is dissolved, the let it cool.

Sprinkle as much of the vinegar mixture as necessary to moisten it lightly tossing it carefully, then cover it wiht a dampened towel. (The rice may sit at room temperature for up to 3 hours before shaping the sushi rolls.  Do not chill it!)

Peel and pit the avocado, cut it into 1/4-inch (fine) strips and sprinkle with a little lime juice.

Heat the nori in a preheated 350-degree oven for 10 minutes until it softens a bit, and keep warm.

Shape the rolls:

Working with one sheet of nori at a time, place it on a bamboo mat or Silpat and with the long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides.  Arrange 1/3 of the avocado strips horizontally across the middle of the rice and arrance some of the cucumber strips and crab meat on top of the avocado.  Dab the crab with a bit of the wasabi paste.  Beginin with a long side roll p the nori tightly, using the bamboo mat or Silpat to roll it and firm it.

Using a very sharp knife, cut the roll into 3/4-inch thick slices.  Serve with the soy sauce, wasabi paste, and pickled ginger on the side.

Makes 30 pieces

Chef Lisa's Favorite Deviled Eggs

I have quite honestly never been a big fan of deviled eggs.  They appear at nearly every potluck and party, and as a serious egg-lover, it is surprising that until now I always passed them by.  Recently, I started thinking about the reasons for my lack of excitement for them, and realized that most deviled eggs I've eaten are pretty sweet, of which I am not a fan.  Having pinpointed the turn-off, I set about to make some I would enjoy.  Now, I've eaten deviled eggs that tasted like mustard and vinegar, too, and did not want to go that direction, either.  The goal was to find a way to prepare a savory egg that hit all the right notes, neither sweet or sour, but with sufficient flavor.  After seeing Chef April Bloomfield's recipe (of the Spotted Pig in NYC, famous for her deviled eggs), and studying the recipes in my cooking school textbooks, I created my own version.  I really like these, and so does my hubby, who was lukewarm to the dish, as well.  So enjoy your favorite style of deviled egg, but definitely give this recipe a try!  Makes one dozen

6 large eggs, boiled and peeled according to the directions in Chef Notes

3 Tablespoons real mayonnaise (not sandwich spread, like Miracle Whip)

1 Tablespoon champagne vinegar

2 teaspoons sour cream

1 teaspoon heavy cream

1 teaspoon Dijon mustard

Kosher or flaky sea salt

1 Tablespoon very-finely sliced chives (use slender, smaller chives, or just the fine ends)

1 Tablespoon very-finely chopped, very crisp bacon

Paprika or Cayenne

Cut the eggs in half length-wise and gently remove the yolk without tearing the white.  Place the yolks in the bowl of a small food chopper or processor.  (Set the whites aside.)  Add the mayonnaise, vinegar, sour cream, heavy cream, and mustard and process until very smooth and light.  Season with a little salt, to your personal taste.

Place the whites on a serving platter.  Fill a small pastry bag fitted with a large, plain pastry tip with the yolk mixture. (Alternately, if you haven't a pastry tip & bag, place the yolk mixture in the lower corner of a quart freezer bag, squeeze out the air, and cut about 1/2" off the corner of the bag.)  Squeeze the yolk mixture into the egg whites neatly.  Sprinkle with the paprika or cayenne (if you like a little heat), then sprinkle half with chives and half with the bacon. (Of course you can do all bacon or all chive eggs!)

Serve immediately, or refrigerate, covered, until ready to serve.  Allow the eggs to warm up a bit, 20-30 minutes, after removing from the refrigerator before serving.

Pineapple-Rum (or Orange) Slush

I started making this grown-up slush years ago when we lived in California.  It was the perfect drink to sip while sitting out on the deck enjoying the evening with our neighbors.  Make it in the morning, or even the night before, freeze, and it's ready when you are.  The rum keeps it from freezing solid, and if you prefer a virgin drink, substitute freshly-squeezed orange juice.  If you decide to make it at the last minute, or you haven't freezer space, this can certainly be chilled and served over ice.  Enjoy!  6 one-cup servings

3 cups pineapple juice

1 cup fresh lemon juice (about 5 lemons)

3/4 cup golden or dark rum (if you don't care for rum, you may substitute vodka or tequila, or orange juice to make this non-alcoholic)

3/4 cup water

1/2 cup sugar of choice

Place the water and sugar in a small pan and bring to a boil, stirring until the sugar is melted.  Set aside to cool.

In a plastic pitcher combine all of the ingredients and stir well.  Cover and freeze for at least 4 hours, or until slushy.

If the mixture freezes too much, just let it set on the counter and thaw until it softens a bit.

Note: If you substitute orange juice, it will freeze solid, so plan accordingly.

Blueberry Pomegranate Iced Tea

Blueberry-Pomegranate Iced Tea

During the summer months at the cafe, this "Blue Tea" was a customer favorite, and with good reason.  Sweet tea, lemon juice, and naturally-sweetened blueberry-pomegranate concentrate combine for a perfectly balanced thirst quencher.  It's quick and easy, and may become your "go-to" beverage for the dog days of summer.

1 gallon-sized tea bag or equivalent number of smaller tea bags

3/4 to 1 cup sugar, to taste

1/4 cup freshly-squeezed lemon juice

1 12-ounce can of frozen Blueberry-Pomegranate juice concentrate, thawed (I use a no added-sugar, naturally sweetened brand, and you may substitute Cherry-Pomegranate concentrate, too.)

Pour 3 cups of boiling water into a one-quart measure with pouring spout.  Add the tea bag and steep for 10 minutes.  Remove the tea bag,  add the sugar, stirring until it dissolves.  Pour the tea mixture, lemon juice, and thawed juice concentrate into a one-gallon pitcher and stir well.  Add cold water to make one gallon of tea.  Refrigerate.  Serve over ice.