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Posts Tagged ‘crepe’

This dish is actually from this past Sunday night. Since Yuki’s parents love seafood, like most Japanese, I wanted to grill some red snapper for Tamiko on Mother’s Day. Our friends that gave us the Rick Bayless cookbook were up at Tensuke Market so I had asked them to bring me some snapper. Unfortunately, they did not have whole snapper, just filets. They did, however, have Sanma. I remember Tamiko made Sanma for me once in Japan so I thought it’d be fun to grill some up and return the favor.

Sanma is a Pacific Saury, commonly called Mackerel Pike in English. About a foot long and slender it’s simply salted and grilled, complete with the guts. You can certainly eat the guts, as Yuki’s brother-in-law Jun does, but they’re very bitter. I don’t eat them, too bitter for me. After grilling you simply pull the skin and meat off the bones and chow down. The skin gets very crisp and tasty while the meat stay moist.

To prepare the Sanma I simply washed them down with cold water and patted them dry. Then I heavily salted both sides of the fish and let it rest for about 20 minutes. This allows the salt to stick to the fish and add the depth of flavor while keeping it a little less oily.

I had some fingerling potatoes that needed to be used up so I halved them, drizzled them with olive oil, and sprinkled some salt and shichimi togarashi on them.

I heated up the grill to med-high. The potatoes went on the top rack while the fish were on direct heat. I cooked one side of the fish for about 8 minutes then flipped it over and cooked the other side for about 6 minutes. Not sure why, but Tamiko said you should cook the first side a little longer. Since this was my first go at grilling Sanma I happily took her experienced advice. Glad I did because they cooked to perfection!

Sanma is typically eaten with grated daikon radish that has a little soy sauce poured on top of it. So, I grated some daikon and we poured a little soy.

Tamiko made Bara Sushi to accompany the Sanma. Bara loosely translates to spread out, so it’s basically just spread out sushi. She made two cups of rice and mixed some rice vinegar, sake, and mirin (maybe a little sugar too, not exactly sure what her blend of sushi rice consists of, but you can find multiple recipes for sushi rice online if you feel like trying your hand at it) into the rice. I fanned the rice down while she mixed the vinegar mix in to help rid some of the moisture. Then, she mixed in some smoked salmon, thinly sliced pea pods, thinly sliced lotus root, thinly sliced soy simmered shiitake, and carrot matchsticks. She then made some scrambled egg crepes, thinly sliced them and placed them on top. Finally, it gets garnished with thin strips of nori seaweed. It is absolutely delicious!

The soup was a simple clear dashi broth with wakame seaweed and eryngii mushrooms.

I wish more Americans would cook whole fish instead of the typical flavorless tilapia filets you see at every grocery store. Sanma is such a flavorful little fish that really would be a waste to add more than just salt. By keeping the guts inside you really get a full fish flavor, and you certainly don’t have to eat the guts. Full of omega-3’s and lower in mercury, it’s a great fish to grill up and enjoy with a cold beer or some cold sake.

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I thought we were done with Restaurant Week, well, I thought wrong! A couple friends of ours had invited us to join them for dinner Saturday night at Salpicon. I’ve been there once before with  my sister and brother-in-law, maybe 5 years ago. I remember walking away fully satisfied both in my belly as well as my taste buds. So, the opportunity to dine there again, at the discounted restaurant week price, was too good to pass up as we’re not ones to miss out on top-notch Mexican food at a discount. Hanging out with Tony and Sandra was also a nice proposition which certainly didn’t hurt the matter.

I must warn you that I did use my cell phone camera again. The pics do not do the food the justice they deserve, but what can you do? Also, since there were four of us I have a lot of pics to show. They offered 5 different appetizers as well as 5 different entrees. What we did was order the 4 most interesting of each and shared them all. I’ll try to keep this post short, but no guarantees.

Ceviche of Blue Marlin. Very typical with onions, tomatoes, chiles, and cilantro. Served with tortillas it always makes a great starter.

Gorditas Divorciadas. Thick tortillas stuffed with black beans and shredded beef (I think brisket, which completely satisfies the Jew in me). They each had a different salsa. One was a guajillo and the other was serrano-tomatillo, both had Mexican crema drizzled on top.

This was the Trio de Tamalitos. Three little tamales, one with queso fresco and serrano chiles that had a spicy molcajete salsa and crema, another with black beans, rajas (a saute of chilis and onions), and chihuahua cheese with a black been puree, the last had zucchini and chipotles.

The last appetizer was Sopa de Lentejas, lentil soup. It was garnished with grilled pineapple, smoked bacon (YUM!!!), chile pasilla, and queso anejo.

For the entrees we got the Camarones al Mojo de Ajo. Big, plump, juicy grilled shrimp in a sweet garlic and olive oil sauce with avocado chunks, guajillo chiles, and white rice. Not too garlicky at all.

Chiles Rellenos. Two battered poblanos deep-fried and swimming in a roasted tomato sauce. One was stuffed with minced pork picadillo, the other with chihuahua cheese. There was a side dish of frijoles borrachos, but I forgot to get a pic of that. Deal with it!

Pollo en Mole Poblano. Two chicken breasted smothered in a rich, spicy mole and served with Mexican rice. It really was kind of spicy. My first bite gave me a couple of little hiccups.

Tinga Poblana. Pork tenderloin on top of a roasted tomato-chipotle sauce with chorizo and potatoes, surrounded by an avocado-tomatillo sauce. This was hands down the best in show! Nice soft tenderloin and chorizo….how could that go wrong?

Alright, time for dessert. We got a flan that was covered in a sugar dome.

Tres Leches.

A crepe filled with berries and a caramel sauce.

My personal favorite was the mango and pear cobbler. Not sure what it’s actually called, but it sure was delicious with the cajeta ice cream on top!

All in all it was a delicious dinner. It’s every bit on par with Rick Bayless as far as creativity and quality. While I just found out that they offer a $29 pre fix every Monday and Tuesday this restaurant week deal might not have been the best offer. However, on a weekend night it was. I would recommend to everyone that they check Salpicon out for the pre fix deals. If you don’t want a limited menu, it’s also definitely worth paying full price for.

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