Aside from instant miso-soup mixes, I do not really have any experience cooking seaweed. In turn, when a family friend dropped off this ingredient at my doorstep at about 1 pm for another cooking challenge, I was not quite sure what to do at first. Given that I have been abroad over the past 7 months, I figured it would be fun to incorporate an international theme into the evening's dishes. Inspiration for the plates below came from a fusion of traditional cultural foods, including Tex-Mex tacos, South America's yucca, Japanese dashi broth and even Greek baklava.
Seaweed Two-Bites:
Deviled Eggs: Hard-boiled egg, stuffed with fresh seaweed salad, seasoned with sesame oil and black and white sesame seeds, served on bed of shaved carrots
Yucca Fries: Boiled yucca slices, accompanied by a seaweed, ginger, and garlic soy sauce, atop fresh nori
Garnished with wasabi
Quinoa Wraps:
A play on Japanese sushi, Tex-Mex tacos, and Chinese mu-shu: round sheet of seaweed, stuffed with a filling of pan-fried quinoa, sautéed onions, shaved carrots, garlic, ginger, sesame oil, served with wasabi and soy sauce
Karen, you not only executed the exotic secret ingredient deliciously, but also presented beautifully! Thank you for the amazing dinner experience!
ReplyDeleteGo Iron Chef!
Kaoru and Ben