Sushi
Tina got me some sushi stuff for Christmas. I of course had to try it out! And as Tina says, I had to "go off the deep end" and do it in a big way. Spent Monday driving around getting ingredients (that I could get the day before) and looking for oriental stores. Found a couple off of Academy and Pike's Peak. Then went to Par Avion yesterday to get fresh salmon, beef and tuna. Spent a couple of hours cooking and preping stuff and then about 30 minutes to an hour making sushi. I of course had to try different kinds, so made Nigiri (just fish and rice), Hosomaki (small rolls), Uri Maki (inside out rolls - of which a California Roll is a type) and then just a normal maki or roll.

I found some Black Sesame Seeds (as well as normal ones), so had all kinds of different colors and textures... which after all is part of the point of sushi. All in all it turned out pretty good. Not the best sushi I've ever had, but considering it was the second time I've every made sushi, and the first time I've made most of these kinds - it was pretty successful.

My favorite, from a "wow - that's a cool new taste" was a Tuna & Chive Hosomaki. I used a small julienne of tuna and 3 chives. The chives gave it a very nice bite.

The overall favorite (and one I almost skipped) was a Nigiri beef! Yes, beef! I had seen a recipie for nigiri beef and thought about making it... but then decided it was a little too weird when about 1/2 the people coming weren't too thrilled with the idea of eating anything raw in the first place. Then when I was at Par Avion and looking at their meat - and figuring how easy it would be, I just couldn't resist - but figured I'd braise it, rather than servering it totally raw. I bought 1/2# of filet, trimmed off all the fat, marinated it in a mixture of olive oil, 3 cloves of garlic, kosher salt and fresh ground pepper for about 3 hours then braised it on the grill. Then refrigerated it and sliced it just before serving. As a number of people said, "wow, melts in your mouth." I braised it for maybe about a minute of each side. Just enough to brown it maybe paper thin.

I got the filet at Par Avion because their meat is local and free of hormones, etc. If you decide to use raw beef, I'd make sure and buy it somewhere similar!

Pastor Joe came over and Michael was going to be home alone, so he came too. Jaime and Michael helped serve and then cleaned up the mess (for a couple of HOURS - lots of sushi plates, etc.). They were awesome. I love this kind of thing so much (going and buying all the ingredients, prepping, making it all and then presenting it). And it was such a blessing to be able to finish it up, go eat with everyone and then by the time everyone left to have it all cleaned up! The "kids" did an awesome job. Thanks much again to both Jaime and Michael!

And speaking of "presentation" - Tina got me sushi plates and "dipping dishes" for Christmas. Hand glazed, very cool. And then she went and bought bamboo place mats and a cool boat yesterday and some other cool dishes. So it was all very beautiful.

It was a blast! I'll have to do it again!