Have you ever experienced one of those times when your whole life drastically changes with a single decision or day? Times like these don’t happen very often. Sometimes you are expecting the changes and working towards them for year. Other times a single, seemingly unimportant decision may change your life overnight.
I’m going through one of those moments–my whole family is. I can’t go into detail (maybe after the smoke clears), but I’m sharing this moment with you because, while I love blogging, it sure is difficult to keep up with it all right now.
To fulfill goal #1, we are eating lots of healthy salads; emphasizing fresh, local and seasonal fruits and veggies with every meal. Since I am VERY short on time; this works out well. I can throw together a meal in minutes and usually don’t have to cook. This saves me a lot of time cleaning up the kitchen because all I use is a knife and cutting board.
One of my favorite simple salads is this Japanese cucumber salad, also known as Sunomono. It takes minutes to prepare and has so much flavor. This cucumber salad is crunchy, tangy and slightly sweet—all good things when its summer time and you want to eat something yummy that won’t slow you down. You can add all sorts of extras to make this salad into more of a meal like rice noodles, Mandarin oranges, crab and shrimp.
I hope you enjoy this easy cucumber salad as much as we do. Stay tuned for a Vietnamese version that’s just as good but a bit spicier.
If you are using small cucumbers, slice them crosswise. For larger cucumbers, they need to be peeled, seeded and cut in half lengthwise, and them crosswise into half moon shapes.
Add the cucumbers to a large bowl. In a smaller bowl, combine salt, sugar, soy sauce, vinegar and sesame oil. Mix well.
Pour the vinegar mixture over the cucumbers and stir. Sprinkle with sesame seeds. Chill for 20 minutes before serving.
Recipe adapted from Food Network's Cucumber Salad
I am continuing my quest to explore the limits of the deviled egg and this one is the most fun so far! Sushi deviled eggs hit all the right notes for a show-stopping appetizer: delicious, fun-to-eat, elegant and beautiful.
They are easy to make, too. The hardest part about making these sushi deviled eggs is getting those little tobiko eggs (flying fish roe) in the seaweed. You can avoid the hassle altogether by making an indentation in the wasabi-yolk and scooping a mound of tobiko on top. Stick a little piece of seaweed on top and you have an elegant appetizer any expensive restaurant would be happy to serve.
I get my tobiko (also known as tobikko) from a Russian market near downtown Miami called Marky’s Caviar. If you are a serious foodie in Miami searching for an experience; I highly recommend a stop in Marky’s. It’s like going to Disney World. Without rides…and lots of fish eggs.
So maybe it isn’t like Disney World. But if I had a choice of one or the other (money aside), I would probably choose Marky’s.
Marky’s sells tobiko in little glass jars for around $5.00. It’s not expensive, and it comes in all sorts of pretty colors: red, green, black and orange. It’s the same stuff you see on top of sushi. Tobiko is sweet and salty and pops in your mouth. I could seriously eat it by the spoonful.
I suggest serving these with some pickled ginger on the side. They don’t need soy sauce, but you could offer it (or maybe some ponzu) at your next dinner party. I don’t actually have many dinner parties myself nowadays with a toddler underfoot, but if I did, these sushi deviled eggs would be at the top of my must-have appetizer list.
Adapted from Martha Stewart’s Wasabi Deviled Eggs
Yield: Makes 16 eggs
Note: I made these green with a sprinkle of matcha tea powder. If you add enough wasabi to make the yolks green, you just may choke from how spicy they are.
Note: If making ahead, boil and peel the eggs. Store them submerged in water in a food container until you are ready to assemble (1-2 days).
Place eggs in a medium saucepan in a single layer. Add 1 teaspoon of baking soda and enough water to cover eggs completely (the baking soda helps them to peel). Bring to a boil. Simmer for 5 minutes. Cover and remove from heat. Allow to sit for 10 minutes. Drain and run cold water over the eggs or place into an ice bath to cool.
Carefully peel the eggs. Cut them in half lengthwise or crosswise. If you are cutting them crosswise, slice off a tiny slice at the rounded bottom of each egg half so they sit upright.
Scoop or pop out the yolks into a bowl. Mash with a fork until very smooth. Add the mayonnaise, wasabi and vinegar. Season with salt and matcha tea powder (optional). Pipe or spoon the wasabi egg yolk into the egg whites.
With scissors, cut the seaweed sheets into 1/2 inch strips about 2 ½ inches long. Dip your finger in water and wet one end of the strip. Roll into a circle or oval shape and insert into the center of each egg yolk.
Using a very small spoon or chopsticks, fill the seaweed with tobiko caviar. Serve with pickled ginger (optional).
Do you want even more elegant deviled egg recipes? Check out these: