Who's That Girl

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WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!

Saturday, March 9, 2013

2013 Food Challenge: Avocados

Avocados. The misunderstood fleshy, green, egg-shaped drupe.

Is it a fruit? Is it a vegetable? How do you peel it? How do you use it? How can you really tell when it is ripe?

To date, I have often had avocados in two forms: as an accompaniment or in the form of guacamole.
But what to do for a challenge item?

I didn't want to make guacamole. I didn't want to make ice cream. I didn't want to batter it in panko and deep fry it. How else can you use avocado?

Turns out that in thinking about what I could do with the avocado I began thinking more about the food concept and food design.

I opted to make a deconstructed sushi roll, topped with avocado slices.

I baked the salmon with salt, butter and a splash of lemon juice, then cooked the shrimp in mirin. Cooking shrimp in mirin is actually one of my favorite preparations of the shellfish. I find that the mirin, as the sugar begins to burn off, gives this nice, semi-thick, semi-sweet richness that allows the shrimp to remain soft and slightly firm at the same time, and with a nice, full flavor.

I also made a sauce for topping: Chinese mustard, soy sauce, rice wine vinegar and a bit of wasabi powder. I added a few capers and sauteed scallions (in soy sauce) in the end. What a treat! That turned out to be so, sooo yummy.

The always-fickle sushi rice came out a tiny bit too gummy but the rest of the meal was super delicious. 


  1. I'd be interested in more details about the technique of cooking shrimp in mirin.

  2. Me too, StephenC! Lovely, lovely presentation, though. The scallions were a perfect touch!

  3. Oh wow, so what is mirin?? I much needs get some I think! I adore shrimp like this.


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