Sushi Etiquette

Hey guys,

Ever had sushi and realized that you managed to drop more rice on the table than you did in your mouth? Consume way too much soy sauce? Get wasabi overload? I stumbled upon this nifty little comic that should help set the record straight on how to eat sushi like a boss:

To Paradise and Back

There are few things more delicious than fresh fish and local fare, which is exactly what I feasted upon on my recent trip to St. Thomas, Virgin Islands. One can only dream up the colors there, where vibrancy and passion are a simply-stated requirement. The locals demonstrate a love for food and drink, creating traditional dishes with West-African inspirations and a little bit of American love. One of the first meals I indulged in was a Jerk chicken wrap, served with hand-cut fries. While the fries served as more of a filling element to the hearty snack, the wrap shined as a tasty and fun experience. Jerk seasoning, a Jamaican import, is a dry rub comprised of allspice (referred to as "pimento" in Jamaica) and Scotch bonnet peppers. Throw in a little cinnamon, clove, salt and a few other seasoning staples, and you've got a vibrant mixture that can tantalize any taste buds. Not to mention, it's got just the right amount of heat--not too spicy, but definitely not dull. It was the perfect addition to the chicken, fresh tomatoes and lettuce that were wrapped in a puffy flour tortilla.

My first bite of true island flavors.

What I really love about this rub, aside from the delicious flavors it has, is that it follows in line with the vibrance of the islands with a bright burnt-Sienna color. It also is incredibly adaptable, which allowed me to try it with chicken, fish, shrimp, and beef.

Though I was only in St. Thomas for 6 days, it seemed plenty of time to get acquainted with all of the  fineness-without-frills that seem to be the island standard. Of course, this traditional fare has to be sought-out because there are plenty of restaurants that solely cater to the tourists' tastes (AKA American crap). If you have the intention to immerse yourself in an island perspective though, the opportunity is there. You just have to have a sense of adventure! 

Jerk Chili

In just two days I will be in the Virgin Islands, soaking up the sun and stuffing my face with all the Caribbean food I can find. Until those two days are up though, I've been avidly researching some foods native to that area. I stumbled upon this video clip from Guy Fieri's show "Diners, Drive-Ins & Dives" in which he meets a chef who makes jerk chili. YUM. While I'm sure I'll be feasting on some legit jerk while I'm down there, finding this video definitely put my mouth in the island spirit. You can find it here:

A New Kind of Cobb

Salads have a wonderful way of adapting to literally every ingredient that you can think of. This flexible quality makes for one of the easiest meals, but also one of the more creative. For this meal, I put a twist on the traditional Cobb salad, minus the bacon and hard-boiled egg. I've been on a steak kick lately, so I went to my local Whole Foods market and picked up some grass-fed Flank steak. Any steak will do, but Flank steak is a great inexpensive option that is easy to portion for multiple salads. For this recipe you will need:

-1 lb. of grass-fed Flank steak
-1/2 cup of crumbled bleu cheese
-1 bag of baby spinach
-1 medium avocado
-2 Campari tomatoes (vine-ripened is better!)

Nothing better than fresh produce.

Now that's some nice meat.

As I do with all salads, I also made my own dressing to go with this recipe. For this dressing, you will need:

-1/2 cup of Champagne vinegar

-1 tsp apricot preserves

-1 clove garlic, mined

-2 tsp dijon mustard

-1 cup extra virgin olive oil

-Salt and pepper to taste

I've never really used Champagne vinegar before, but man is it tasty! The tartness of it goes really well with the sweet apricot preserves, which gives it a really nice balance. I liked the idea of using a different , non-traditional dressing for the salad as well, just to give it a nice twist. 

So, once you've got your ingredients chopped, all that's really left to do is cook the steak! The temp you decide on is entirely an individual preference, but I usually stick with medium rare to medium. I lightly seasoned my steak with salt and pepper before pan-searing it for 6 minutes on each side, then tossing it in the oven on 350 for another 5 minutes. This seals the juices of the meat really nicely, which is important if you're going to slice the meat when serving it. 

Once the steak is done cooking, let it rest for a few minutes before cutting. If you cut it immediately after cooking, all the blood and juices will drain from the meat, leaving you with dry nastiness. So be patient!

At last, it is time to compile all the ingredients and dressing with your baby spinach. The final product could look a little something like this:

Looks great, doesn't it?!

And there you have it! The great thing about this meal is that with prep and cook time, it took only about 20 minutes, and it can easily be adapted to suit individual needs. This recipe would also work great with grilled chicken breast or shrimp, if beef isn't really your thing. And always remember, with cooking, there's always room for improvisation! Get creative, take risks, and experiment with unfamiliar flavors. You might just find a new favorite :)

Until next time, this has been your daily dish. Enjoy!