Taste USA: Washington DC Recipes

Tuesday, December 23, 2014

Spam Musubi

How to make Spam Musubi Recipe - Hula Girl Truck Recipe From Mikala Brennan at Washington, D.C.

Makes 10 Musubi

SUSHI VINEGAR:
1 cup (237ml) rice wine vinegar
½ cup (96g) sugar
1 tbsp (15g) kosher salt

MUSUBI:
4 cups (842g) Calrose rice (sushi rice is a good substitute)
4 cups (946ml) water
1 tbsp (15g) furikake (found in Asian markets)
5 (7” × 8” [18 × 20cm]) sheets roasted nori (seaweed)
¼ cup (59ml) soy sauce
1 tsp sugar
1 (12-oz [340g]) can Spam

Method:
To make the sushi vinegar, heat the rice wine vinegar in a small saucepan over medium-low heat. Add the sugar and salt and stir until dissolved. Let cool and set aside. You can refrigerate for up to 2 weeks in an airtight container.

To make the musubi, steam the rice in the water according to package directions. Place in a bowl and let cool completely. Add 2 tablespoons (30ml) of the sushi vinegar and the furikake to the rice and mix thoroughly with your hands.

Cut the nori in half widthwise. This will give you 10 sheets.

Mix together the soy sauce and sugar and set aside.

Cut the Spam into 10 rectangular slices approximately ¼ inch (6mm) thick. In a large ungreased frying pan over medium heat (Spam has plenty of grease to keep it from sticking), fry the slices for 2 minutes, until brown and slightly crispy on both sides. Add the soy sauce and sugar mixture and let the Spam slightly braise for 1 to 2 minutes in the liquid. Set aside.

Using a Spam musubi press, place a piece of nori on a cutting board. Position the press on top of the nori so the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should fit exactly the length of a slice of Spam. If you don’t have a musubi press, you can open both sides of the empty Spam can, creating a musubi mold. On top of the nori, spread approximately ¼ cup (60g) of cooked rice across the bottom of the musubi press. Press the rice down with the flat part of the press to compact the rice. Place a slice of Spam on top of the rice (it should cover most of the length of the musubi press). Cover with an additional ¼ cup (60g) of rice. Remove the musubi from the press by pushing the whole stack down with the flat part of the press while lifting off the press. Fold one end of the nori over the musubi and press lightly onto the rice. Repeat with the other Spam slices.

Do not refrigerate musubi, as they will get dry and rubbery.

Spam Musubi

Spicy Ahi Poke

How to make Spicy Ahi Poke Recipe - Hula Girl Truck Recipe From Mikala Brennan at Washington, D.C.

Serves 2 To 4

Ingredients:
2 lb (907g) fresh ahi tuna, sashimi grade, diced into bite-size pieces
1 tsp grated ginger
1/2 cup (118ml) soy sauce
1 to 2 tbsp (15 to 30ml) sesame oil
2 tsp (10g) Hawaiian sea salt or kosher salt
1 tbsp (15ml) chile oil
1 tsp Japanese togarashi or red pepper flakes
1/2 cup (25g) finely chopped scallion
1 tbsp (15g) furikake or black and white sesame seeds

Method:
In a large bowl, combine the ahi tuna and all of the ingredients except the furikake. Mix gently, but well. Cover the bowl and refrigerate for 30 minutes

To serve, re-toss the poke; check the seasonings and adjust if needed. Sprinkle furikake on top before serving.

Serve by itself, with fried wonton chips, or in a lettuce wrap.

Spicy Ahi Poke

Monday, December 22, 2014

Ceviche Mixto

How to make Ceviche Mixto Recipe - El Fuego Dc Recipe From Manuel Alfaro And Omar Rodriguez Valladares At Washington, D.C

Serves 2

Ingredients:
4 oz (112g) medium (51–60 count) raw shrimp
2 stalks celery, diced
1/4 cup (59ml) water
2 habañero peppers, diced
1 tsp minced ginger
2 cloves garlic
2 tbsp (30ml) milk
2 (9-oz [255g]) fillets fresh tilapia, into ¼” (6mm) strips
1 small red onion, julienned, plus more for garnish
Juice of 3 large juicy limes
Pinch of fresh cilantro, plus more for garnish
Salt and white pepper to taste

Method:
Place the shrimp and 1 stalk of the celery in a small saucepan, add the water and cook over high heat for 3 to 4 minutes, until the shrimp turn pink. Remove from the heat, drain and reserve the liquid, and discard the celery. Rinse the shrimp in cold water to stop the cooking process and set aside. Place the shrimp and cooking liquid in the refrigerator until chilled.

Add 1 of the habañero peppers, ginger, garlic and remaining stalk of celery to a blender along with the cooking liquid from the shrimp and milk. Blend until smooth and strain.

In a 9 × 11-inch (23 × 28cm) plastic pan, place the fish, shrimp, remaining habañero, onion, the blended ingredients, lime juice and a pinch of cilantro. Add salt and pepper to taste and gently mix well. Place in the refrigerator for 10 minutes and then mix again. Keep in the refrigerator for another 10 minutes until ready to serve.

Mix before serving and garnish with the onion and cilantro.

Ceviche Mixto

Lomo Saltado

How to make Lomo Saltado Recipe - El Fuego Dc Recipe From Manuel Alfaro And Omar Rodriguez Valladares at Washington, D.C.

Serves 2

COOKING SAUCE:
1 cup (79ml) olive oil
1/4 cup (59ml) soy sauce (we prefer wheat-free, naturally brewed)
1/4 cup (59ml) rice vinegar
1/2 tsp sesame oil
2 cloves garlic, minced
1 tbsp (14g) minced ginger
Salt and pepper to taste
1/2 lb (227g) beef tenderloin, cut into 1/4” (6mm)-thick strips (always cut beef against the grain, which ensures tenderness)
1 medium red onion, cut into
1/2" (1.3cm)-thick strips
2 jalapeño peppers, seeded and deveined (this is a substitution; the dish is traditionally prepared with fresh Peruvian yellow peppers), cut into 1/4" (6mm)-thick strips.
2 plum tomatoes, quartered

Method:
Small bunch fresh cilantro, finely chopped

To make the cooking sauce, place the olive oil, soy sauce, rice vinegar, sesame oil, garlic and ginger in a blender. Add salt and pepper to taste. Blend until smooth and set aside.

Heat a skillet or wok over high heat until it starts smoking. Add about 1 tablespoon (14ml) of the cooking sauce, and when it starts smoking, add the beef.

Sear the meat by stir-frying for 1 to 2 minutes. When the meat is well seared, add the onion, jalapeño and another 1 tablespoon (14ml) of the cooking sauce.

Stir-fry for 30 seconds and add the tomatoes, a pinch or two of finely chopped fresh cilantro and 1 tablespoon (14ml) of the cooking sauce. Stir fry-for another 20 seconds, and sprinkle a pinch of cilantro on top.

Lomo Saltado