My First Dragon Rolll...looks cute, but this sucker breaths some F-I-R-E!!!

Only had one hour to make this roll, prepare a "regular" dinner & pick up my daughter from volleyball...next one will be way cooler!!

Expanding on Dessert Sushi

Today I ventured out to make several different looking dessert sushi. I wanted to incorporate chocolate and I wanted more of a variety of "fish"  toppings....

Pretend sushi with "roe", "shrimp", "salmon", "ahi", "yellowtail" and "Eel".

Pretty Sweet Dessert Sushi

This week I'm having fun make sushi out of anything not sushi. I am using a combination of things to make a dessert sushi that looks like regular sushi...what do you think of if?

This one is more serious looking...

Two New Sushi Rolls

Filet Mignon, jalapeno, avacado and hot sauce.

I am working on two new sushi rolls for my next sushi party. The first is made with filet Mignon tataki-style (seared). I use avacado in the roll and although it is not a traditional sushi, I serve it hosomaki (the 6 slice tradition). I place the thinly sliced seared beef on top with a jalapeno on top of that - minus the seeds to keep it from being too hot - and then I squeeze one drop of siracha sauce in the middle of the pepper.  This is a nice offering for those that do not like raw fish. I plan to suggest a Beauloais to be served with this roll.

The second photo is made with Hamachi (yellowtail) on top of a uramaki (inside out roll) that includes mango and fresh spinach. This roll tasted really nice with the ponzu sauce!


Yellowtail with mango and fresh spinach.



Go Goddess Dinner



Gnocchi with Alfredo sauce



Shortbread tart, lemon curd, starwberries and blueberries.



Pretty Food in California: Unusual and pretty salads....easy to make too!

Pretty Food in California: Unusual and pretty salads....easy to make too!: "Vegetable salad with balsamic dressing Star Fruit salad"

Gnocchi

Friday I made homemade gnocchi andAlfredo sauce. The gnocchi turned out really good. I need a non-reactive pot however, because the dumplings turned a little gray. I began my dinner party with garlic cheese baguettes, broiled then topped with bruschetta made with chopped black and green olives, basil, Roma tomatoes, shredded Parmesan cheese, garlic, olive oil and balsamic vinegar. I served steamed artichokes, the gnocchi, peppered New York steaks and stir-fired vegetables. Dessert was a shortbread tart topped with lemon curd, strawberries and blue berries.