What did jellyfish say to chayote?

2-16-2011 Wed. chilly, sunny.


BREAKFAST --- coffee
LUNCH --- rice with pork chop and cabbage
AFTERNOON-TEATIME --- apple | kumquats
DINNER --- salad of threaded jelly fish and chayote with yuzu ( Japanese citrus ) dressing | sauteed baby bok choy and shiitake | pan-fried baby potatoes | broiled chicken drumettes with Korean B.B.Q. sauce | wine

meet you in the salad bowl!


baby bok choy

• the combination of jelly fish and chayote works very well, delicate and refreshing
  

a Dinner party

3-20-2010 Fri. warm, sunny

BREAKFAST --- coffee
LUNCH --- steamed dumplings
AFTERNOON-TEATIME --- green tea
DINNER --- white wine | stuffed lotus root tempura | cilantro and smoked dried tofu salad | roasted red pepper and king mushroom | chayote and white fish pickled by rice vinegar and sake | noodle soup with mushroom, bamboo shoots, dried shrimp, and radish sprouts | red wine | kale sauteed with caramelized onion | baked Yukon potatoes with anise seed and sea salt | osso bucco braised in spiced wine | strawberry Bavarian cream | green tea | almond brittle

• The dinner is for the cooking group friends. the pace was good, cold dishes were prepared ahead, hot dishes were cooked just before serving.
  

Ceviche in endive leaf

• 2 pieces of tilapia fillet
• 4 limes

• 1 tbs mirin
• 1 tbs seasoned rice vinegar
• 2 chayote or seedless cucumber
• 2 tbs Japanese pickled ginger ( chopped fine)
• 1 tbs capers
• 4 green onion ( chopped fine)
• 6 small red radish ( chopped fine)
• 1 tsp fresh ginger ( minced )
• salt and white pepper

• 1 tbs nori flakes (Japanese dried seaweed bits )
• 4 Belgium endive, separated into individual leaves (optional)

1. cut the fish into small cubes about half an inch size
2. juice the limes
3. marinate the fish cubes in the lime juice, keep refrigerated for at least 4 hours or overnight till the fish turns opaque
4. pour off most of the lime juice, move the fish to a bowl
5. peel the chayote ( or cucumber) and cut into small cubes same size as the fish
6. add rest of the ingredients (except nori and Belgium endive) in the bowl, mix well with fish, let sit for 30 minutes at the room temperature.
7. before serving, sprinkle nori flakes onto the mixture.
8. serve on a plate, or in a small glass bowl, or spoon the ceviche mixture onto each endive leaf and serve as "ceviche boat"