After my interview with the men of I Love Blue Sea, they sent us home with a gift of some beautiful black cod and scallops, which we cooked for my relatives that we were staying with that evening. With the black cod we made sashimi (very good!), faux-nagi, and miso black cod (recipe to come
<span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm5.static.flickr.com/4092/5148974127_a2d65459b3_b.jpg" alt=""/> </span> <p>Jalapeño jam.</p> <p>To the uninitiated, it sounds <em>weird</em>. "<em>Jalapeño</em> jam? Ew. Isn't that... gross?"</p> <p>I was one of the skeptical ones, before I tried it. Heck, I'm not a huge fan of spicy anyways, so I had a feeling I wasn't going to like it all that much.</p> <p>Wrong, wrong, wrong. I was so wrong. Jalapeño jam is sweet (I know it's hard to imagine if you've never
<span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm5.static.flickr.com/4056/5147830780_cec2c7fe56_b.jpg" alt=""/> </span> <p>Lately we've been trying to get a little more creative with the things we make here. After I mixed the honey-rice vinegar marinade (inspired by the ingredients list from a package of gari), I tasted it and thought it tasted just like lemon tea with honey.</p> <p>So what goes better with those flavors than... green tea! But once we tried it, the roll was good, but... missing something.
<span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm5.static.flickr.com/4010/5143831844_9977e735aa_b.jpg" alt=""/> </span> <p>I am not perfect.</p> <p>In case you were wondering. ;)</p> <p>I make mistakes, sometimes. Okay, lots of the time.</p> <p>I was at Mitsuwa the other day, looking for sustainable seafood. (I would have ordered something from <a href="http://www.ilovebluesea.com/">I Love Blue Sea</a>, except it was Saturday, and I wanted to make sushi the next day, so there's no way I would have gotten it in time.)</p> <p>So I pull up the <a href="http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_iPhone.aspx">Monterey Bay
<span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm2.static.flickr.com/1438/5141706201_0d4606f8b6_b.jpg" alt=""/> </span> <p>I'm no chef. Certainly not. But I wanted to raise the standards for my sushi, make it something that you look at and really <em>crave</em>.</p> <p>Oh, and Son complains I make too many rolls.</p> <p>So I was looking through my kitchen, trying to figure out what the heck we had that could possibly be used to make a really awesome dish with the halibut I got.</p> <p>Then I saw <a href="http://fridgg.com/blog/roasted-cherry-tomatoes-432.html">these tomatoes</a>
<span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm2.static.flickr.com/1098/5139208294_ddcee28e49_b.jpg" alt=""/> </span> <em>Happy birthday to you, happy birthday to you... happy birthday dear Sushi Day, happy birthday to you!</em> Don't worry, I won't <em>actually</em> subject you to my singing. Promise. That would be cruel and unusual punishment, and I'm fairly certain you haven't done anything to deserve such a fate. Anyways. Today's Sushi Day's fourth birthday! Can you believe it's been four years already? I'd tell you to go back and revisit
<span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm5.static.flickr.com/4149/5082890095_1fd25c693c_b.jpg" alt="Dolores Park"/> </span> I love cooking for other people. <span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm5.static.flickr.com/4111/5083477980_fb6651f66f_b.jpg" alt="Bringing food to a potluck"/> </span>
<span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm5.static.flickr.com/4145/5056671268_788ab91c55_b.jpg" alt=""/> </span> This heart is for my little brother. This heart is for my dad. This heart is for all of my friends and family who are or have ever had to suffer through cancer. I wish I could take all the hurt away. (These hearts are also for Barbara Harris' event, <a href="http://www.winosandfoodies.com/2010/08/livestrong-with-a-taste-of-yellow-2010-heart-series.html">LiveSTRONG with a Taste of Yellow 2010 - Heart Series</a>.) <span class="bigPic"> <img src="http://img.fridgg.com/540w_18640000_75___farm5.static.flickr.com/4147/5056055641_9a0775b461_b.jpg" alt=""/> </span> <div id="recipe-tabs" class="clrself"> <p class="hd-top"><!-- --></p> <ul class="anchors"> <li><a href="#recipe">Recipe</a></li> <li><a href="#nutrition-data">Nutrition Info</a></li> </ul> <p class="hd"><!-- --></p> <div id="recipe"
Three years. 200 posts. 2000+ comments. 500,000 visitors. 1.5 million pageviews. It’s been quite a ride, here on Sushi Day. There have been some great posts and some complete and total flops (that still get angry comments!), we’ve all learned a lot and there have been some amazing opportunities that have come from this blog.