Here are the three most valuable tips we learned about sushi making from chef Michael Schulson at Savor BorgataChef Michael Schulson of Izakaya at the Borgata gave us some expert sushi making instructions during a demonstration at Savor Borgata.The self-proclaimed “white guy making Asian food,” Michael Schulson, took us through a 45-minute tableside crash course in sushi making as we dined at his Borgata restaurant, Izakaya.
Pastrami and Potato Hash with Fried Eggs Recipe You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it’s fatty and shreddable, it will make a good hash.Ingredients4 tablespoons unsalted butter4 tablespoons olive oil, divided1½ pounds Yukon Gold potatoes (about 4 large), scrubbed, cut into 1-inch pieces½ pound winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1-inch piecesKosher salt, freshly ground pepper2 leeks, white and pale-green parts only, chopped1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces¾ cup sour cream (optional)Recipe PreparationHeat butter and 2 Tbsp.
While I was preparing this recipe for Creole Cabbage Salad, I discovered the perfect substitute for mayonnaise: mustard with yogurt, similar consistency and taste, but with much fewer calories. You probably saw Ainsley Harriott on TVR shows, recipe ii belongs, although I adapted it a little and comes from the book & 34; Fast foods with low fat & 34 ;.
RecipesIngredientsMeat and poultryOffalLiverLiver and baconA lovely winter warmer dish. Serve with mashed potatoes and seasonal veg, or a salad.Recipe by:Lancashire, England, UK124 people made thisIngredientsServes: 4 1 large onion, chopped8 mushrooms, chopped (optional)6 slices bacon (smoked or unsmoked)500g lambs& 39; liversalt and peppergravy granulesMethodPrep:10min ›Cook:1hr ›Ready in:1hr10minFry the onion, mushrooms and bacon over a medium heat until brown.
Wash the cherries and let them drain the excess water, then remove the seeds and mix them with 2 tablespoons of sugar. Grease a heat-resistant bowl with butter and put the cherries to cover the entire bottom of the bowl. Mix cold butter with flour and sugar until crumbly, but the butter must still be mixed.
Recipe Shrimp and artichoke risotto by del 09-05-2012 Updated on 12-02-2015 The shrimp and artichoke risotto has entered the list of my favorite risottos, a decidedly appropriate combination of flavors. You must know that for some time now my mom and I have been organizing culinary Thursdays, every Thursday afternoon I go to her house and we prepare dinner together with a dish and a dessert for the whole family, and & 39; an opportunity to get together and eat something new that without my blog we might never have tasted;) last week and & 39; touched to risotto with shrimps and artichokes that my sister and her boyfriend who don't like artichokes have tasted and appreciated and these are satisfactions too, aren't they?