Monday, March 25, 2013

Making Sushi Rolls at Home!

 Making Sushi Rolls at home can be a lot of fun to roll.

5 cups of cooked sushi rice
1/4 cup of STAR Seasoned Rice Vinegar
1 tablespoon of sugar
1 teaspoon of sea salt
seaweed or soy sheets
For Fillings:
Vegetables like cucumbers, carrots,  or avocados cut in strips

Preparing the vinegar mixture

1. Combine the rice vinegar, sugar and salt in a small sauce pan. Dissolve over medium heat using a small whisk. Don’t allow the mixture to reach a boil.

2. Allow the vinegar solution to cool.

3. Sprinkle vinegar mixture evenly over the rice and fold it into the rice with the spatula. Don’t stir as this will break the grains.

4. As you fold the rice use one hand to cool the mixture with a fan. This might take about 10 minutes.

 Take a bamboo mat or piece of plastic wrap, then add the seaweed or soy sheets, spread the sushi rice, add your favorite ingredients and roll!
Friday, March 22, 2013

Steamed Cod with Cabbage, Potatoes & Olives

Looking for a nice, light fish dish? Try this steamed Cod.

Put potatoes and cabbage with water, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and bring to boil. Cover and simmer over medium heat until cabbage and potatoes are almost tender, about 10 to 15 minutes

While that is cooking, season cod fillets with salt and pepper. Heat a skillet with 5 tablespoons of STAR California Extra Virgin Olive Oil until is very hot, add cod, skin side up, and sear until a good brown crust develops, 2–3 minutes.

Lay cod on top of potato-cabbage mixture, cover and cook until fish is just cooked through, 6 to 8 minutes. Transfer to platter and garnish with STAR Spanish Manzanilla Pitted Olives Seasoned with Provencal Herbs and STAR Italian Kitchen White Wine Vinegar  Enjoy!
Sunday, March 10, 2013

Buffalo Chicken Meatballs

This recipe, developed by Bake Your Day, adds another Buffalo-wing flavored treat to our "addicted" list.

For the meatballs:
  • 2 lbs. ground white meat chicken
  • 2 green onions, sliced
  • 2 celery stalks, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup hot wing sauce
  • 1/2 cup blue cheese crumbles
  • 3 tsp. ranch dressing mix
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1 egg
  • 1 cup breadcrumbs
  • STAR Grapeseed Oil, for frying
For the meatball sauce:

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    1. Line a 10×15 rimmed baking sheet with parchment paper, set aside.
    2. Mix the ground chicken, green onions, celery, garlic, hot sauce, blue cheese, dressing mix, salt, cayenne pepper and egg in a large bowl. Add the breadcrumbs, 1/4 cup at a time until the mixture will hold together well.
    3. Roll the mixture into 1-inch balls and place in the prepared baking pan. Refrigerate for 30 minutes.
    4. While the meatballs chill, heat the hot sauce, butter, grapeseed oil, brown sugar, vinegar and salt in a small sauce pot over low heat and whisk to combine. Whisk occasionally until bubbles form around the edges. Allow the sauce to bubble for about 5 minutes and then remove from the heat. The sauce should thicken slightly.
    5. After chilling, remove the meatballs from the refrigerator. Heat a large non-stick skillet over medium heat. Add about 1/4 – 1/2 inch of grapeseed oil. Once hot, add a single layer of meatballs and cook for about 4 minutes, then flip them, and cook for an additional 4 minutes. The meatballs should be browned and cooked through; if not, allow them to cook for a couple more minutes, flipping often. Transfer to a paper towel-lined baking sheet and repeat with the rest of the meatballs.
    6. Transfer the cooked sauce to a large bowl. Add the meatballs about 10 at a time and toss to coat. Transfer the coated meatballs to a serving dish and repeat with the others.
    7. Serve warm.
Recipe developed by Cassie Laemmli of Bake Your Day
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