Uno Uni

I just got back from dinner at Tee-jay Thai lovingly nicknamed the "lucky" sushi restaurant by my parentals. Long ago when the family Kellar would go out to eat it would be a miserable experience filled with tones of quibbling and verbal abuse between me and my sister. The first restaurant where the food was so good, and the service so speedy that my sister and I had no time at all to start a fight was Tee-jay, hence the nickname. Moving on, I rushed straight home after dinner because I had to blog about my new sushi adventure. Uni is actually the reproductive organs of the sea urchin, in its most desirable form is a golden yellow color, firm texture, and mildly sweet. The uni shipped worldwide is harvested off the west coast and Japan is the leading consumer worldwide. Each sea urchin contains five very delicate, edible lobes and the harvesting process is tedious. What sparked me in my quest to try uni were Papa K's recent fisherman's tales from Panama, where he has been going every few months to enjoy sea urchin, tuna, tile fish, and wahoo straight from the sea(I'm SO jealous!).  

They presented the uni in a carved out cucumber cup.. not gunna lie, it looked fun. It was shiny.. dare I say it... glistening and the texture (from what I could tell with my eyes and my wooden chopstick probe) was something like a human tongue with little capsules all over the surface. After watching my dad inhale his and murmur, "Fresh, but not as fresh as I can get it..." in his usual unsatisfied tone, I attempted to fit the entire cucumber cup in my mouth... it wasn't happening, uni was flying all over the place, soy fell all over the table- it was a hot mess! I considered the cucumber a lost cause and went straight for the uni, touch of wasabi... hint of soy, and a silent prayer. A party in the mouth is not how I would describe this, unless your kind of party is an awkward uncomfortable one. I was told it would taste a little like seawater, it most definitely did, the texture on the tongue? Mucusy to say the least.. I want to try this fresh out of the sea still. I wasn't completely put off, but I think this is an acquired taste.

Avocado cucumber salad with parm and balasmic

Avocado cucumber salad with parm and balasmic
Originally uploaded by isafetydance

1 Cucumber thinly sliced
1 California avocado thinly sliced
1/2c. Fresh grated parm
3T. Balsamic vinegar (a really good one)
3T. Fresh dill

Salt and pepper to taste
Mix it all together and consume the amazingness!
Perfect for two
About 315 calories per serving

Salmon fillet wrapped in zucchini with parmesan

image
Originally uploaded by isafetydance

This was an experimental salmon dish that I made for dinner last night and I just had to share it.

Ingredients:
1lb. Salmon fillet (skin removed and wash)
1T. minced garlic
1T. minced fresh dill
1t. minced fresh thyme
3T. mayo/soy mayo
1 zucchini, peeled into thin trips
1/4c. dry white wine
freshly grated Parmesan cheese, salt and pepper as desired

Preheat oven to 375
1. Combine garlic, herbs, mayo and seasonings and set aside
2. Layer zucchini strips in baking dish, salt and pepper
3. Place fillet, season, coat with dill sauce and Parmesan, fold zucchini over and season again
4. pour 1/4c. of dry white wine into baking dish, cover wit tinfoil and vent
5. Bake covered for 7 minutes, uncover and continue baking for another 7-15 minutes, depending on how rare you want it (I love mine sashimi style)

Serve with roasted veggies and the remainder of your dry white wine, chilled (its delicious!)

Who are you, and what do you hope to accomplish with this??

Well, I'm Kara (as the two people who are guaranteed to read this blog know).  My love of food/cooking began when my father, or Papa K, force-fed me new foods from various cultures at a very young age. I distinctly remember sitting in Nobi Japanese Restaurant for the first time, seeing the odd green "stuff" engulfed rice rolls and raw fish and wondering, "Who in the world would want to eat that?". Yes, raw fish. I wasn't allowed to start slow like the average sushi newbie, no California roll for me. Immediately after a massive protest on my part, I discovered my new favorite food. I am a born and raised South Floridian, I have made it my mission to find all things and all places wonderful(this requires a lot of trial and error). There might be a restaurant discovery or two on here. From Ethiopian to Asian and everything in between,  I have vowed to try anything once and will write about any of my culinary adventures here. 

-But, you mentioned culinary school.... What are you going to do with that? 

My favorite question since my graduation last year. I really don't plan to do anything spectacular with it in the immediate future 

except broaden my knowledge and try new things. The results of which, I look forward to sharing. 

Untill the ginger matcha shortbread cookies that I'm experimenting with later, best,

Kara