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. 


3 comments:

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

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

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

    ReplyDelete

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