The Japanese seasoning blend called togarashi is typically composed of dried chile peppers, dried orange peel, sesame seeds and more.It, the nori (dried seaweed) and the furikake (rice seasoning blend) are available on the Asian foods aisle of most large grocery stores.
He is the mastermind behind Super Zoom Bang Bang toy store, Scrumptious ice cream and sweet shop, School House Kitchen and Libations bar and restaurant, and Sock, a specialty sock store.There is not a chance I could do it without them,” Spears said.
Asparagus and halloumi rolls are a fresh take on the rolls traditionally served at parties.Buying new-season asparagus at the start of the season is a bit like buying the latest iPhone.
YieldServes 8Ingredients1 large jicama, peeled, cut into 1/2-inch-thick sticks4 Persian cucumbers, quartered lengthwise1 (14-ounce) can hearts of palm, drained, halved lengthwise if large1 lime, halved crosswise, seeds removed1 tablespoon Tajín Clásico seasoning or other spice mixFlaky sea saltPreparation Place jicama, cucumbers, and hearts of palm cut sides up on cutting board and squeeze lime halves over.Sprinkle with Tajín and season with salt.
Peel sweet potatoes, then cut each lengthwise into 6 spears.Cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until browned and crisp, 10 to 15 minutes.
Put the spears in a large bowl, and cover with the brine.Weight the cucumbers with a plate, cover the bowl with a kitchen towel, and set aside for 24 hours.
YieldServes 6Ingredients2 pounds broccoli, trimmed and cut into spears, the stems reserved for another use3 tablespoons unsalted butterfresh lemon juice to tastefreshly grated lemon zest for sprinkling the broccoliPreparation In a steamer set over boiling water steam the broccoli, covered, for 4 minutes, or until it is crisp-tender.In a skillet heat the butter over moderate heat until the foam subsides, in it toss the broccoli until it is coated well, and sprinkle the broccoli with the lemon juice, salt and pepper to taste, and zest.
YieldServes 6Ingredients4 cups water2 teaspoons olive oil1 1/2 teaspoons roasted garlic oil or olive oil1 1/2 pounds large asparagus, trimmed2 tablespoons chopped fresh Italian parsleyPreparation Prepare barbecue (medium-high heat).Combine water, olive oil and roasted garlic oil in large bowl.
YieldMakes about 1 cupIngredients1 tablespoon whole black peppercorns2 tablespoons finely chopped white onion1/2 cup mayonnaise1/3 cup sour cream2 tablespoons whipping cream1 teaspoon white wine vinegar2 pounds large asparagus spears, trimmedLemon wedgesPreparation Place peppercorns in heavy resealable plastic bag; crush coarsely with mallet.Cook until peppercorns are fragrant and toasted, stirring occasionally, about 4 minutes.
YieldMakes 6 servings
Active Time25 minutes
Total Time25 minutesIngredients1 1/2 lb broccoli (about 1 head)1 tablespoon canola oil4 garlic cloves, lightly smashed3 tablespoons Asian oyster sauce1/2 cup chicken stock or low-sodium broth1 teaspoon Asian sesame oilPreparation Peel off tough outer skin of broccoli stem, then halve broccoli crosswise (top half with florets should equal length of bottom half).Cut bottom half (stem) lengthwise into 1/2-inch-wide wedges, then cut top half (stem with florets) into long spears with 1/2-inch-wide wedges.
If potato spears are very long, halve them diagonally.Toss potatoes with oil and 3/4 teaspoon salt in a large bowl, then spread in 1 layer in a large shallow baking pan (1 inch deep).
YieldMakes 2 servingsIngredientsa 1/2-pound piece jícama1/2 English cucumber2 teaspoons fresh lime juice1/8 teaspoon chili powdera pinch cayennecoarse salt to tastePreparation Peel jícama and seed cucumber.Cut jícama and cucumber into about 2 1/2- by 1/4-inch spears and in a bowl toss with remaining ingredients.
Active Time3 min
Total Time10 minIngredients5 zucchini (each 4 inches long; 1 pound total), cut lengthwise into 1/4-inch wedges1/2 teaspoon coarse saltPreparation Cook zucchini in boiling salted water until crisp-tender, about 1 minute.Drain and sprinkle with salt.
YieldServes 2 generously as an hors d'oeuvre or a side dishIngredients3/4 cup all-purpose flour3/4 cup beer3/4 teaspoon salt2 medium zucchini (about 3/4 pound)12 fresh basil leavesabout 3 cups vegetable oil for deep-fryingFor fennel mayonnaise1 teaspoon fennel seeds1 large garlic clove1/2 teaspoon salt2 tablespoons mayonnaise1/4 cup sour cream1/2 tablespoon fresh lemon juicePreparation In a bowl whisk together flour, beer, and salt and season with pepper.Cut each half into 6 spears and put, skin side down, on a cutting board.