Sushi

Sushi Rice:

5 cups prepared short-grain (japanese) rice
¼ cup of vinegar
1 tablespoon of sugar
1½ teaspoons of salt

Let rice cool slightly. Carefully mix ingredients to taste.

Nigiri-zushi (hand sushi)

Nigiri-zushi is made by forming a small morsel of rice into an oblong shape. Dip your fingers into vinegar water first, then shape the rice in the palm of your hand. Don't squeeze the rice together too hard, just enough to make them stick together. top with ingredients of your choice.

Futomaki (rolled sushi)

Futomaki is what many people think of when they think "sushi." First, put a sheet of nori on your bamboo mat, shiny side down. Cover about two-thirds of the nori with rice. Place your toppings across the rice.

Fold the bamboo mat over, rolling the nori onto the toppings. Be careful not to roll the mat into your sushi. When the mat touches the far edge of the rice, begin tightening the roll.

Hold the roll with the mat over it, and grab the far edge of the mat. Pull on it at each corner and in the middle to tighten the roll. When the roll is tight enough, finish rolling by pulling the mat forward. You can repeat the tightening process first if you need to.

My favorite sushi fillings:

• grilled salmon
  
• shrimp
• crab
• fried egg
• cucumber
• carrot
• bell pepper
• tuna (mixed with mayo and hot pepper sauce)
• avocado
• tinned eel
  
• left over curry

Serve with soy sauce and wasabi

Linguini with Garlic and Clam Sauce

• 1/2 c. chopped onion
• 1 green pepper, seeded
• 6-10 cloves of garlic (depending on your own tastes)
• 2 Tbs. olive oil
• 1/2-1 lb. mushrooms, thinly sliced
• 2-3 cans minced clams, liquid reserved
• 2 Tbs. chopped parsley
• 1 1/2 tsp. thyme, crumbled
• pinch of cayenne, salt & freshly ground pepper to taste

Saute’ mushrooms and set aside. Saute’ onion, green pepper, and garlic in oil until softened. Add mushrooms, clam liquid, parsley, thyme, cayenne, salt and pepper. Simmer until heated through. Add clams and continue heating for another minute or two. Serve over linguini and sprinkle with freshly grated Parmesan cheese.

Trout Almondine

• 8 to 12 trout fillets
• 1 beaten egg
• 1/4 cup milk
• 2 Tblsp. oil
  
• 6 Tblsp. butter
• 1/4 cup sliced or slivered almonds
• 1/2 cup flour
• 2 Tblsp. lemon juice

Rinse fillets. Combine egg and milk. Dip fish in flour, egg-milk mixture, then in flour again. In a large skillet heat together oil and 2 Tblsp. butter. Fry trout in hot oil mixture until golden brown and fish flakes easily with a fork. In a skillet, cook almonds in remaining butter until nuts are golden brown. Remove from heat; stir in lemon juice. Place trout on platter to serve; pour almond mixture over.

Clam Chowder

• 1 medium onion
  
• 3 stalks celery
• 3 Tblsp. melted butter
  
• 2 cans clams with liquid
• 3 cups water
  
• 3 tsp. chicken bouillion
• 1 cup clam juice
  
• 3 med. potatoes
• 5 Tblsp. melted butter
  
• 1/2 cup flour
• 1 cup milk
  
• 1 cup half & half
• dash thyme
  
• dash salt/dash pepper

Directions:

Saute onion and celery in 3 Tblsp. butter until transparent. Add liquid from clams, clam juice, chicken broth and potatoes. Simmer until potatoes are tender. Melt butter in pan, add flour. Mix in milk and half & half until smooth. Add to clam mixture and stir as it thickens. Add clams & seasonings.

(can substitute skimmilk for milk and half &half to lower fat content of recipe)