• Nat Steakhouse Month - 4

    From Dave Drum@1:18/200 to All on Monday, June 13, 2022 17:46:10
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Osaka Sushi Roll
    Categories: Rice, Vegetables, Herbs, Appetisers
    Yield: 48 Servings

    5 c Sushi or short grain rice
    1 1/2 c Rice vinegar
    2 tb White sugar
    3 lg (to 4) eggs; beaten
    12 oz Fresh spinach; washed
    8 oz Jar pickled red ginger
    - slivers
    6 lg Dried Shiitake mushrooms
    1 oz Pkg Kampyo (dried gourd
    - strips)
    1/4 c Soy sauce
    10 Sheets nori

    SPECIAL EQUIPMENT: Bamboo sushi mat

    KAMPYO/SHIITAKE; Wash Kampyo; soak in enough water to
    cover 40 minutes, or until soft. Drain.

    Combine Shiitake and 2 1/2 cups water in medium-size
    saucepan. Let stand 20 minutes. Add softened Kampyo
    to Shiitake and liquid in saucepan. Bring to boil;
    simmer, cover 5 minutes. Stir in 1/4 cup soy sauce;
    simmer 15 minutes longer, or until Kampyo is lightly
    colored. Stir occasionally. Drain and cool; squeeze
    out liquid from Shiitake (using paper towels). Divide
    Kampyo into 10 portions, each portion being about 8-9
    inches long (the length of a Nori sheet). Remove and
    discard Shiitake stems; cut Shiitake into 1/4" thick
    slices.

    RICE: Wash rice until water runs clear; drain well.
    Combine rice and 5 cups water in large sauce pan.
    Bring to boil; reduce heat and simmer on lowest
    possible heat, cover 20-25 minutes, or until water is
    absorbed. Don't Stir!!! (stick a fork into rice to
    bottom of pan and if no water remains, it's ready).
    Remove from heat and let stand covered for at least 10
    minutes. Rice should be on the firm side, not mushy.
    Remove 1/2 rice to large non-metal mixing bowl and let
    cool some. Pour 1/2 cup sushi rice vinegar evenly over
    top of rice and toss gently to combine. Add remaining
    rice (cooled some) and another 1/2 cup vinegar. Toss
    gently to mix. Cool.

    SPINACH: Bring washed spinach to boil in a little
    water, then lower heat and cook for several minutes.
    Drain well and let cool (it is important that as much
    water as possible is drained from the spinach - one
    way is to allow spinach to cool in a mesh strainer).
    Divide into 10 portions of strips (you may not need
    all the spinach you have cooked).

    PUTTING IT ALL TOGETHER: Unroll the bamboo sushi mat
    away from you. Place 1 sheet Nori on mat, lining it up
    with the bottom of mat. Moisten hands with a little of
    the remaining sushi rice vinegar to prevent rice from
    sticking. Place enough rice on Nori to cover 3/4 of
    the sheet and a little more than 1/2 inch thick.
    Press down with fingers (not too firmly). Over center
    of the rice, from left to right, place 1 spinach strip
    along with a Kampyo portion, 2 egg strips, and several
    Shiitake strips. Each strip should extend the length
    of the rice. Finally, add a modest amount of drained
    pickled red ginger slivers along the top of the other
    strips.

    Hold line of ingredients across rice firmly in place
    with finger tips. Using thumbs, push up and turn
    bamboo sushi mat edge nearest you up and over filling,
    pressing firmly to enclose filling, and lifting the
    bamboo mat while rolling to keep it free from being
    enclosed in the sushi roll. The idea is to get
    everything rolled before reaching the far edge of the
    Nori sheet. When sushi is rolled, gently but firmly,
    press bamboo mat around roll again, but this time to
    shape. (The art of making sushi is to get filling
    ingredients lined up in the center of the roll).
    Unroll mat and wrap sushi in plastic or aluminum wrap;
    repeat with remaining ingredients to make 10 rolls.

    TO SERVE: place rolls, seam-side down, on cutting
    surface and cut crosswise into about 8 equal slices.
    (Refrigeration will cause sushi to dry out, so eat).

    RECIPE FROM: Osaka Japanese Steakhouse - 1655 Wabash
    Ave. Springfield, IL 62704 (217) 726-8037

    Published in Ala Carte Recipes; State Journal-Register
    (https://www.sj-r.com)

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  • From Dave Drum@1:3634/12 to All on Tuesday, June 13, 2023 16:09:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Steak Diane (London Steakhouse)
    Categories: Beef, Citrus, Mushrooms, Wine, Dairy
    Yield: 4 servings

    2 Boneless top loin strip
    - steaks; 3/4" thick
    1/4 ts Black pepper
    1 ts Grated lemon peel
    1 tb Vegetable oil
    1/2 lb Sliced mushrooms
    2 ts Dijon-style mustard
    2 ts Worcestershire sauce
    1 tb Red wine or brandy
    1/4 c Heavy cream
    1 Scallion; thin sliced
    1 tb Fresh lemon juice

    Press black pepper and lemon peel into both sides of
    steaks.

    In a large skillet, heat oil over medium-high heat and
    cook steaks 8 to 10 minutes for medium doneness, or to
    desired doneness, turning occasionally.

    Remove steaks to a platter; set aside and cover to keep
    warm. Add mushrooms to skillet, and saute 2 to 3
    minutes.

    Add remaining ingredients to skillet; mix well, and cook
    1 to 2 minutes.

    Return steaks to skillet, and cook 3 to 4 more minutes,
    or until heated through.

    RECIPE FROM: https://www.mrfood.com

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    ... "Be an encourager. Scatter sunshine." -- Debbie MacComber
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