Jalapeno Cheddar roll ハロペニョチェダーロール

When I saw this recipe, I thought ‘This is something my wife would be delighted to make’. Not that she is into Jalapeno pepper or anything hot but the idea of rolling bread dough with cheese and pepper inside would appeal to her. The original recipe calls for pickled Jalapeno peppers but we used fresh ones after deveining and deseeding (i.e. not hot at all).



Even as the bread was baking the kitchen was filled with the wonderful smell of cheddar and Jalapeno. The cheddar cheese all melted and made a nice brown crust on the top  and bottom.



The below is our variation of the original recipe ).

Ingredients:

1/2 cup milk
2 tablespoons sugar,
 2 teaspoons dry yeast, 285 grams bread flour divided into two parts; 95 grams for the yeast sponge and 190 grams for the bread. As is usually the case with bread dough additional flour in reserve in case the dough was too wet.
4 tablespoons butter
1/2 teaspoon salt
2 large eggs
240 grams Cheddar cheese shredded (about 2 cups) (We used smoked Cheddar)
2 fresh jalapeno peppers, deseeded and deveined and finely chopped

Instructions:

1. Stir the sugar and salt into the milk and scald the milk stirring to dissolve the sugar and salt. Cool to about 105 degrees F (40 C), add the yeast to the mixture to proof it. Once the yeast becomes bubbly add the 95 grams flour. Cover and let this mixture rest in a warm place until it's doubled in size. This forms the sponge.
2) Add the remaining 190 grams of flour to the bowl of an electric mixer. Add the sponge and start mixing at a low speed. Add the eggs, one at a time until fully incorporated. Add the butter in pieces until fully incorporated. Add additional flour as needed until the dough is soft but not sticky. Kneed the dough for 7 to 10 minutes. Turn the dough out onto a well floured surface, let it rest for 5 to 10 minutes then roll it out into an 18 x 18 inch square (45 cm x 45 cm).
3) Sprinkle evenly with the cheese, putting a little extra cheese towards the edge closest to you and then scatter the jalapenos evenly over the top. (#1 in the picture below)
4) Roll the dough up and then slice the roll into thirds and then slice each third into 3 wheels. (#2 and 3 in the picture below. We sliced the pieces a bit thinner, after we divided the roll into thirds we sliced each third into 4 equal rolls).
5) We arranged  them in a 8" x 8" greased pan lined with parchment paper. We covered the pan with saran wrap and let it rise in a warm place (we had a bit irregular diameters, #4 in the picture below). We  preheated the oven to 350 degrees F.
6)When the dough had risen to fill the pan, we placed it in the preheated oven and baked until golden brown (25-30 minutes).

Even though we deviated a bit from the original recipe we love this roll . The cheese we used gave it a very nice smoky cheddar flavor. The fresh jalapeno pepper taste was also very nice without heat. Interestingly the cheese melted into the bread adding moisture and out the top and bottom making a crunchy crust. This is a perfect roll for a snack.

Another otoshi threesome 又々お通し三種類

These are, again, an otoshi threesome I served one evening.

One of the times I made  cold simmered vegetables which we like to have on hand in the summer, I  included renkon  レンコン or lotus root and kon-nyaku コンニャク or devil's tongue. Both were too much to use in the vegetable dish so I made a small dish of kinpira of renkon and konnyaku.  The konnyaku was par boiled and I cut it into small long strips. The renkon was just sliced thinly. I put a small amount of vegetable oil with a splash of dark toasted sesame oil in a frying pan on medium heat and added flakes of dried red pepper. Then I added the renkon and konyaku and sautéed them until the oil coated the surface. I then braised by adding mirin and soy sauce. I braised it until only a small amount of liquid remained in the pan. I added white roasted sesame seeds and cut the fire. This is a variation of kinpira but the contrast of texture between renkon (firm and crunchy) and the konnyaku (soft but elastic) was perfect.

Since I had pork loin barbecued in my Weber grill (trussed, seasoned with salt, black pepper and finely chopped fresh rosemary and hot smoked/barbecued to the internal temperature of 145F) and also my potato salad, I made rolls. This combination cannot go wrong.

Since I prepared (boiled) harcoverts over the weekend, I just dressed it with sesame paste/mayo dressing (Mayonnaise, white sesame paste, and soy sauce) to complete my threesome.

These were good starters for the evening.

All Matsutake lunch 松茸尽くしの昼食

Since it was Matsutake 松茸 season, we ordered fresh matsutake from Oregon Mushroom as usual. They offer grade #1 and grade#2/#3 with grade#1 being the better matsutake with unopened caps. This year, they had some problem harvesting grade#1 matsutake and there was some delay before we received it. Around the same time, we received Northern American chestnuts from Gilolami farms. So, we have two major ingredients for our annual autumnal feast. I have posted all the chestnut and matsutake recipes I can think of previously.  In any case, on one weekend, we had this all matsutake lunch consisting of matsutake rice 松茸ご飯, chawanmushi 松茸茶碗蒸しand clear soup 松茸のお吸物.

I made the Matsutake rice the night before using the Kamado-san donabe rice cooker.


I heated the rice for lunch just microwaving it and topping it with thin slices of fresh matsutake. I garnished with green part of scallion. The fresh matsutake slices added a wonderful subtle aroma to this dish.



I also made matsutake chawanmushi and clear soup for this lunch. For both, I used a filet of sole which was first salted and sprinkled with sake, cut into bite sized pieces and gently poached (I turned off the heat after I added the sole) in dashi broth for few minutes (as usual, I made it with a dashi pack containing dried bonito flakes and kelp).

In the chawanmush, I only included thinly sliced matsutake and small pieces of poached dover sole filet. I garnished with snow peas (added to the chawanmush at the last 5 minutes of steaming) and garnished with yuzu skin (from frozen packed) and scallion.



I made clear soup from the same prepared broth seasoned with light colored soys sauce or usukuchi shouyu 薄口醤油, a splash of mirin and salt. I added silken tofu from Japan, matsutake slices. I also added yuzu skin and snow pea.



This was a rather luxurious lunch. The sole filet was very mild in flavor and had a melt-in-your-mouth consistency which was very nice.  The chawamushi was lava hot initially but the silky consistency and subtle matsutake aroma were sublime. We succumbed to having our house sake daiginjou "MU" 大吟醸　無--but just one glass.

Pork belly crisp 豚バラの唐揚げ

This is by far one of the most deadly dishes I’ve ever made. After using thinly sliced pork belly for grilled pork belly wrapped fig and asparagus, I made a quick stir-fried dish with pork belly, cabbage, zucchini slices  (I did not take any pictures). From the  remaining pork belly, I made this dish which is essentially pork belly kara-age 豚バラの唐揚げ.

Since the thinly sliced pork belly was not as thin as it would be in Japan as "bara-niku" バラ肉 , I first further thinned the meat using a meat pounder. I cut the pieces into 2-3 inch strips and marinated them in mirin, sake and soy sauce mixture (1:1:2 ratio) for at least several hours (I marinated it overnight). After removing the excess marinade by blotting with paper towel,  I dredged them in potato starch or "katakuriko" 片栗粉 (see below).

Since they are very thin pieces of meat, they fry up quickly. I deep fried them turning once in 350F vegetable oil for 1 minute on each side.

I drained the excess oil on a cooling rack.

I tasted a small piece to make sure it was done properly and it was. Very crispy. I served this on the bed of water cress (I removed all thick stems from the cress) and a wedge of lemon.

It is like crispy bacon but it is probably a bit deadlier and has a nice lightness despite high fat content. Excellent starter snack for red wine.

Pork belly wrapped fig and asparagus イチジクとアスパラのバラ肉巻き

It was another rather nice day in Washington DC and we decided to grill outside. I was sent by-she-who-must-be-obeyed to the near-by Whole food market to get fresh whole fish. I got fish (trout, nothing else looked great). While there I could not resist buying sliced pork belly or "Bara-niku" バラ肉 which is a very common cut in Japan but we can get it only at this store around here. It is essentially "raw" (as in not smoked or cured) bacon meat. Since we were grilling our trout on a charcoal fire, I decided to make skewers using the pork belly. I was not thinking of any specific recipe but, since I also got mission figs at the same store, I decided to wrap the figs with pork belly. I first cut the figs into quarters and then wrapped them and skewered them for grilling.

I also had pencil asparagus already blanched and ready to go, I wrapped them in pork belly as well (below picture). I seasoned it salt and pepper before grilling.

I am sure this is not good for you but grilled pork belly with crispy edges and sweet figs inside (grilling enhanced the sweetness of the fig) cannot go wrong. My wife asked me to grill the pieces more after fig/pork belly was removed from the skewers to make all the surfaces crispy even the ones between the pieces on the skewer.

The asparagus joined in later.

We enjoyed this delectable pork belly as a starter with a red wine.  We then started on our trout. This time, I simply salted them (after scaling).

We really enjoyed the simply prepared trout. We did not need any thing else with the fish. Salt and charcoal fire really make the fish taste good.

As an ending dish, I made our usual grilled rice balls but this time, I made sweet miso sauce (miso, sugar, mirin) and brushed it on towards the end of the cooking (below).

I happened to make beer pickles the prior weekend and served it (daikon, carrot, and cucumber) on the side.

The daikon was the same extremely "hot" one we tasted as grated daikon and was very spicy even as pickles. I sort of liked it but my wife thought her stomach could not take it.

Grilled corn and black bean salad 焼きとうもろこしとブラックビーンのサラダ

This is a variation on a previously (5 years ago) posted recipe corn and black bean salad. After tasting grilled corn in a salad my wife got from the grocery store recently, she was inspired to try grilling rather and the usual microwaving of the corn for this salad. The added grilled flavor made this salad much better.



Since we could not grill the corns outside (mosquitos!), we decided to roast the fresh corn on a cast iron griddle (see below).



We brushed a small amount of olive oil on the corn and grilled it until surface got brown (see below) turning frequently. It smoked a bit although our exhaust fan handled it well. Next time, we may grill it without the oil.



Using a chefs knife and standing up the cob on it's stem, I cut off the corn kernels.

Ingredients:
Grilled fresh corn: 6 ears, kernels removed.
Black beans: 16 oz can, drained.
Jalapeno pepper: 1 veined and seeds removed, finely chopped.
Fresh cilantro: Leaves finely chopped, 1/4 cup
Lemon juice freshly squeezed: 1 -2 lemon(s) or 3 tbs
Olive oil 3 tbs
Ground (roasted) cumin
Salt and ground black pepper

I mixed everything in a bowl and let it stand for several hours in the refrigerator.

The grilling process added a nice grilled flavor. This is a very refreshing summer salad.

Marinated Bonito bowl 鰹のたたきの漬け丼

We had a frozen bonito tataki on Saturday but we had other dishes with it and could not finish it. So I quickly marinated the leftovers in a mixture of mirin, sake and soy sauce (1:1:2 ratio) with all the condiments (grated ginger, slices of garlic and scallion, and perilla) and made a bonito-tataki-zuke donburi 鰹のたたきの漬け丼 for lunch on Sunday. I also topped it with a poached egg with runny yolk (I used pasteurized eggs).



When we had tataki, I also made fried garlic chips in addition to raw ones, which I also added as a garnish.



As usual,  I used frozen rice, mixed in a few teaspoons of sushi vinegar and microwaved to make sushi rice. I placed strips of nori, myoga, and perilla on top followed by slices of marinated tataki of bonito. I poached 2 eggs for 4-5 minutes and then soaked them in ice water to stop the cooking. After draining the eggs on a paper towel, I placed the poached eggs in the center of the bowel. I added more strips of nori, perilla leaves and garlic chips. I poured a small amount of the marinade over the rice as well.

I made miso soup with abura-age, wakame sea weed and tofu. I added thinly sliced myoga since I had it.



I also made cucumber and myoga salad (thinly sliced myoga and cucumber), salted, kneaded and let it stand  for 10 minutes. Moisture squeezed out and then dressed in sushi vinegar.



For leftover control, this was a rather luxurious lunch. The poached egg with runny yolk was also very nice mixed in with rice and bonito.

Tuna and egg plant with mizore dressing 鮪とナスのみぞれ和え

This is another installment in my continuing quest to find a way to enjoy low-quality frozen blocks of yellowfin tuna.  This is based on a recipe I saw on the web. But for a few reasons, this dish turned out to be not as good as it could have been. It is combination of cubes of tuna sashimi, steamed (microwaved) egg plant dressed in grated daikon.



Since we had just harvested fresh myoga, I use it for garnish.



Since I could not get a Japanese eggplant, I used a small Italian eggplant. As per the recipe, I wrapped it in plastic wrap and placed it in a silicon microwave container and microwaved it for a few minutes then let it cool with the wrap still on. After it reached room temperature, I cooled it further in the refrigerator. I cut both the eggplant and tuna into similar sized block pieces. I gave it my usual "yubiki" treatment and then coated with sashimi soy sauce (below).



I grated the daikon and drained out the liquid using a fine mesh strainer. I added a small amount of rice vinegar and soy sauce and mixed the tuna and eggplant with the grated daikon.

We had two problems with this particular dish and they both had to do with the quality of the ingredients we used (not the tuna this time). One was that the grated daikon was ridiculously and atomically hot! This is a bit unusual but daikon is from the horseradish family and some, like this one, exhibit their heritage to greater or lesser degrees. We actually had to remove the daikon in order to be able to eat the rest of the dish. Another problem was the quality of the egg plant. It had good amount of seeds, which I mostly removed, but it did not have the wonderful texture and taste of a Japanese eggplant. I would like to try this dish again using a milder daikon and better quality egg plant.

Vinegard sanma sashimi 〆さんま

When I pontificated about sanma  さんまor pacific saury, I mentioned that "sashimi" of sanma is not unusual now.  (This is because of the improvements in distribution that get these perishable "blue" fish quickly to the market.  One aspect of this improvement is that this formerly lowely  fish has been “up-graded” in status and has become much more expensive in many sushi bars). I was surprised to see frozen and vinegared sanma or shime-sanma 〆さんま in the freezer case of our Japanese grocery store. Although vinegared mackerel or シメサバ is very common, I have never seen sanma sold this way and promptly bought it.

I served it with two kinds of cucumber salad (one with thinly sliced myoga and one with thinly sliced red onion, both salted, washed and then excess moisture wrung out and dressed in vinegar dressing). I also put both grated ginger and wasabi.



As you can see below, this is very well vinegared and the meat is all opaque (i.e. chemically cooked) which is the same in packaged frozen vinegared Mackerel.



The below was how it came. One package had three filets of sanma.



After thawing, I blotted excess moisture and sliced it slightly obliquely.



The shime sanma tasted very similar to shime saba or mackerel. The vinegar was a bit sweeter than I would like but my wife thought it was fine. As I mentioned, the meat was throughly vinegared and opaque. If the center was a bit closer to raw would have been better but I am asking too much.

The only drink  that goes with this is sake. This sake called "Tozai Living Jewel" is widely available in US and appears to be an export only brand from Kizakura brewery 黄桜酒造 in Kyoto, Japan. We have tasted turbid sake from them before called “snow maiden” “Tozai Yuki musume” 東西雪娘.

The current one is "junmai shu" 純米酒  and it is not too yeasty, Although it does not have depth or complex flavors or fruity note (which is more from ginjo and daiginjo flavors) and the taste disappears quickly in the palate (i.e. short finish),  it is quite a drinkable sake. This one went particularly well with a strong oily fish with vinegar and sweet taste of vinegared sanma we were having.

So, we enjoyed this dish and sake.

Pumpkin cheese spread パンプキンチーズスプレッド

This is another installment in the pumpkin puree recipe series. This was originally a cheese ball recipe but we did not make it to balls and just used it as a cheese spread. This is perfect with sipping wine.



Ingredients:
8 ounces goat cheese,
2 cups grated manchego,
3/4 cup pumpkin
1/2 teaspoon each smoked paprika and kosher salt.



The original recipe said "pulse" the goat cheese but that does not work--the goat cheese is too thick to "pulse" successfully. (sometimes you have to wonder if the folks who publish the recipes have actually made them.) After the food blender stalled out I removed the half blended ingredients and mixed them by hand with a spatula (you can see the white specks of unblended goat cheese in the picture). My suggestion is to cream the goat cheese in a mixer then add the other ingredients. It would probably also be useful to have all the ingredients at room temperature

In any case, the mixture of manchego and fresh goat cheese gives very nice texture and taste. The addition of smoked paprika and pumpkin puree adds an interesting and complex flavor with a slight sweetness. We like this as a cheese spread and as I said before it tastes great with red wine.

Pumpkin pancake パンプキンパンケーキ

Our favorite pancake is blueberry butter milk pancake. During blueberry season we make a batch of these pancakes almost every weekend and freeze the extras we make. They freeze very well. After making the “super secret” pumpkin bread we had canned pumpkin left over so, in keeping with the season, we decided to make pumpkin pancakes. I usually use 4 identical non-stick 8 inch frying pans to make a batch of pancakes. I could make the pancakes without oil or butter in the pan but my wife informed me that the oil is essential for the crispy "fried" edges she likes. My wife found this recipe on line.



Compared to our buttermilk pancakes, these really puffed up much higher. We enjoyed them with small amount of maple syrup and a side of espresso coffee.



The below is a direct quote from the original recipe (italicized) with our modification in parentheses.

Ingredients:

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 can (12 fl. oz.) Evaporated Milk (We made our own
1/2 cup Pumpkin puree
1/4 cup water
1 large egg
2 tablespoons vegetable oil
Chopped pecan (we first roasted and chopped) 

Instructions:

Toast about a cup of pecans, mix flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine evaporated milk, pumpkin, water (we actually just used regular milk), egg and 2 tablespoons oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy. (Stir in chopped pecans.)

HEAT griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes. Repeat with remaining batter. Serve with  Pumpkin maple syrup (We just used straight maple syrup). 

This made a total of 10 pancakes. Here is the picture of the 8 remaining pancakes (we ate two). In addition to the pumpkin pie spice called for in this recipe, we did not have evaporated milk either. We have not used or bought evaporated milk for ages. So in addition to making our own pumpkin pie spice, we also made our own evaporated milk. I know what you are thinking; that we have entirely too much time on our hand to do something as silly as that but there were extenuating circumstances. First, we really wanted to make these pancakes, second we had some excess milk that we were wondering what to do with before it went bad. We consulted the internet and found it was fairly easy to make evaporated milk--just simmer a quart of milk until it is reduced by half. (While the process of actually making the evaporated milk was easy, cleaning the pan was not. Trust me, it is worth it to buy it in a can). It took half a day to make and the end product had chunks of "scum" or "membrane" (I assume from the milk protein). We strained the liquid and the end result was fairly thick, deep cream color and tasted pretty good. The funny thing is that this recipe calls for evaporated milk and then adds water. Why not just use regular milk? After all that work we were not about to add water so we used enough regular milk to make the batter of pouring consistency. We have a feeling that just adding milk or a mixture of milk and cream may do just as well as evaporated milk and water.

We really like this pancake. It has a nice pumpkin and pumpkin spice flavor and is nicely moist and fluffy. The canned pumpkin adds some mild sweetness. The toasted pecans added a nice crunch. These pancakes, like the blueberry pancakes also freeze very well. We took these to work for breakfast and they revived nicely in the microwave oven.

Pacific saury "Sanma" Fry さんまのフライ

We have been enjoying sanma sashimi at Tako Grill in the past few weeks (seasonal sanma from Japan), when we get frozen sanma ourselves, we like it simply salted and grilled on a charcoal fire.  Since I got another frozen sanma from the Japanese grocery store, I decided to do something I have not done before—fry it, especially since I saw fried sanma in one of the food blogs I follow.



I served with my version of tartar sauce and a side of tomato and cucumber onion salad.



The preparation takes some effort since you need to filet and debone the sanma or "san-mai-ni-orosu  三枚におろす" in Japanese.  "San-mai" is what you end up with after filleting. It means three sheets ("mai" is the counter for sheets of paper or something  thin). There are 3 pieces; two filets and one back bone. (#1 in the picture below). To do this, I first washed and gutted the sanma. I then fileted sanma starting by inserting my filleting knife just beneath the front fin, and cutting perpendicular into the fish. When I hit the bone, I turned the blade 90 degrees, parallel to the back bone and cut through while applying some pressure on the skin side of the filet with the flat of my palm. I repeated this on the other side and viola I had two filets and back bone (#1).

Using a Japanese bone tweezer, I removed all the small bones  (belly part and along the center line of filets). Since the belly portion does not have much meat and with the bones removed mostly skin remains I merely cut off the excess skin. I made four cleaned sanma filets (#2). I removed the moisture using paper towels and salted both sides. I placed it on a paper towel lined plate and left it in the refrigerator until I was ready too fry them up (for several hours).



I blotted the excess moisture which appeared on the surface of the filets. I cut the filets in half (for easier fit into my frying pan) and dredged in flour, coated in egg water and then rolled in panko crumbs in the same manner as any cutlets (#3). I fried in a 350F oil for 1-2 minutes each side turning once until done (#4).

I made a quick tartar sauce. I chopped up coins of "bread and butter" pickles. I also chopped up one slice of pickled jalapeno pepper since I had it for some heat. I added these to some store-bought mayonnaise, a bit of lemon juice and zest of the lemon (micrograted).

The sanma fry was crispy and good. The only thing is that once it is fried up, somehow it tasted like any blue skin fish. We still enjoyed this sanma. Call me traditional, but I still like salted and grilled sanma with grated daikon the best.

Pumpkin Quesadilla カボチャ入りケサディヤ

 After making the "super secret" pumpkin bread we were on a "pumpkin" roll. My wife came across this recipe and we tried it one day as a snack.



When we make any kind of quesadilla, instead of using the authentic one-tortilla-folded method, we usually use two tortillas mostly for efficiency. The recipe also calls for the "sauce".



Ingredients:

• 1 tsp canola oil (we used light olive oil)
• 2 Tbsp finely chopped red onion
• 1 Tbsp minced jalapeno pepper (we de-seeded and de-veined)
• 1 small garlic clove, minced
• 1/3 cup black beans, drained and rinsed
• 1/4 tsp ground cumin
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup pure pumpkin puree, canned or homemade (we used canned)
• 1/2 tsp chipotle hot sauce, (such as Tobasco) or more to taste (we used Sriracha)
• 1 Tbsp chopped fresh cilantro, optional
• 1 whole wheat tortilla (We used regular wheat tortilla)
• 1/2 cup freshly grated 50% reduced fat jalapeno cheddar cheese (We used combination of smoked cheddar, gruyere, and Manchego just because they were available, sliced)
• we added thinly sliced roast pork

For sauce or pumpkin crema

• 1/4 cup plain 2% Greek yogurt (we used home made from 1% milk)
• 1 Tbsp pure pumpkin puree, canned or homemade (We used canned)
• 1/2 tsp chipotle hot sauce, or more to taste (we used Sriracha).

Directions:

1. Heat oil in a medium non-stick skillet set over medium heat.
2. Add in the chopped onion and minced jalapeno, and cook, stirring often, until softened, about 3-5 minutes. Add in the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
3. Reduce heat to medium low. Add in the drained black beans, cumin, and salt & pepper to taste. Cook, stirring often, about 2 minutes. Add in the pumpkin puree, hot sauce, cilantro (if using) and stir until warmed through, about 2 additional minutes. Transfer mixture to a bowl and wipe out skillet.
4. Sprinkle half of the cheese evenly over 1/2 of the tortilla (we just covered with slices of cheeses). Spoon the pumpkin & black bean mixture evenly over the cheese. Top with remaining cheese and fold empty half of tortilla over filling like a book (we used two tortillas and also added thinly sliced roasted pork).
5. Place filled tortilla into the clean skillet and cook, turning halfway through, until the cheese has melted and the tortilla is crisp, about 4 minutes total.
6. Meanwhile, prepare the chipotle pumpkin crema: in a small bowl, whisk together the yogurt, pumpkin puree, and hot sauce until smooth and well combined.
7. Cut the quesadilla into wedges and serve with the crema.

This was mighty fine! The pumpkin went very well with the black beans making a very creamy flavorful mixture. The addition of the hot sauce in the pumpkin mixture and crema gave it a pleasant spicy buzz. BTW the crema is a must! It adds another textural element. We never would have imagined this recipe but once we found it we'll make it again.