Sesame seeds

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Spicy Tuna Tartare with Mango-Chili Sauce
Appetizers Asian Seafood

Spicy Tuna Tartare with Mango-Chili Sauce

If you like seafood – and you like it a little spicy – this is one fun, quick and easy dish that you shouldn’t miss. Spicy Tuna Tartare with Mango-Chili Sauce is elegant enough for a sit-down dinner, but it’s just as appropriate at a casual sushi party – or simply scooped up with crispy rice crackers for an easy-does-it appetizer. This dish gets its fiery & flavorful kick compliments of Yuzu Kosho, a spicy Japanese condiment that leaves a distinctly sour/salty/spicy flavor lingering on the palate. A specialty of the cuisine of Kyushu, a region …

Wasabi Deviled Eggs with Tobikko
Appetizers Eggs Any Style Sauces & Condiments

DEVILISHLY DELICIOUS: Deviled Eggs, Three Ways

Deviled eggs are as familiar to most Americans as apple pie. Certainly, they have been a staple at picnics and family dinners for decades. During the week following Easter, the inevitable surplus of hard-boiled eggs makes deviled eggs practically a requirement in many households. But how did deviled eggs come about and where did they get their curious name? Eggs, of course, have been a source of food for thousands upon thousands of years. The mingling of spices with eggs …

All Recipes Rice Dishes Wild Foods

Wild and “Tame” Rice with Chestnuts

Here’s an interesting and tasty recipe that combines two of our fall favorites: wild rice and chestnuts.  This satisfying dish is especially appropriate for festive holiday dinners, but it’s just as pleasing at any other time of the year. It’s inspired by a traditional Japanese rice dish, Kuri Gohan (literally, rice with chestnuts), but with a twist.  North American wild rice adds a wonderfully chewy texture and nutty-woodsy flavor that harmonizes with the sweet chestnuts and toasted sesame seeds. While it makes a great side dish for any …

Asian Meat Rubs and Marinades

Grilled Flank Steak, Korean-style

Nearly everyone has heard of the famous Korean barbecue dish, bulgogi. While, in some respects, this recipe is not a faithful rendition of the Korean classic, it is definitely inspired by the traditional flavors of Asia.  We’ve used flank steak, a long, flat muscle from the abdominal area of the cow.  Flank steak is very flavorful, but has a tendency toward toughness.  But slice it thinly across the grain and marinate it for a few hours in a tasty mixture …