Joss' Island
 
Hunter's Hero's, Lettuce Cups, Ahi Tuna Tacos...(and in your FACE cole slaw)
Posted 3/9/2012 12:34:00 PM

I am ALWAYS burning my meatballs. Every. Time.

This is the second time I have made Guy Fieri's meat balls, the second time I made them for Splash and the second time I've burned them! Guy Fieri calls for pan fried meatballs...and EVERY time I pan fry them - they burn. BUT they always taste pretty good...I think it's all the ingredients you put in them (the red pepper, onion, fresh basil)

I was also trying to be frugal - so I used the sourdough bread that you put in to the meatballs for the bread for the sandwiches too (Hunter's Hero's). In my head, I came up with a nifty way to cut the bread so they would be like sandwich rolls when served...but then, when I got the loaf home, I could NOT remember how to do it! So the sandwiches turned out a little on the skinny side...but the flavor was pretty good (I used Guy Fieri's marinara sauce recipe...which I kicked up a bit with some red wine and garlic) AND the mozzerella cheese melted on top was LOVELY.

BTW the picture is taken of LEFTOVERS! I forgot to take a picture of the orignal meal...dur.

Then, came the cole slaw. I totally forgot to come up with a side dish for the meatball sandwiches. I realized I had some cabbage in the fridge (for future use in Waka Waka salads, one of my Guy Fieri staples) so I decided to make cole slaw. Well, you see, I've never made cole slaw before (outside of Guy's "Long Beach Cole Slaw") and I was in a HUGE hurry to get dinner on the table - so I threw the cabbage in a bowl and briefly read the cole slaw instructions on the back of the bag...yet I didn't take the quantities in to consideration...so the cole slaw was a bit on the ummm sour side...here's what Splash had to say about it:

"You know, when I was about to taste the cole slaw, I was expecting...well cole slaw. But this was SUPER WHAMO BAMO INDUSTRIAL COLE SLAW that took your attention and your taste buds, grabbed upon them and did not let go for the next thre hours. It is a cole slaw that whenever I have cole slaw for the remainder of my life...I will harken back to this day...deeelicious...."

I am not sure if I am buying the "delicious" part - but the "grabbing your taste buds and not letting go for the next three hours" (try three weeks) part sounds about right.

About a week later, I hit a home run with Guy Fieri's "Chicken Lettuce Cups." This was just a great chicken recipe (you could use the chicken for anything really) and wrapped up in crisp ice-burg lettuce - it was LOVELY. The same night I made the Ahi-Won-Tacos -one of my favorites at Johnny Garlic's and Tex Wasabi.

This was the first time I have ever dealt with sashimi (raw fish) and I decided to go for it fearlessly. I bought the ahi at Olivers - very specifically asking for "sashimi grade ahi tuna." I felt sort of sad when I brought it home though, because when I started to cut it - my knives were SO dull, I nearly mutilated this poor animal. A sad demise for a beautiful piece of fish.

All the same, I managed to make the "Mango Jicama Salsa," the "Wasabi Cream" and then "Sweet Soy Sauce." The Wasabi Cream was SO FUN to make. To put all the ingredients together, then stick them under the mixer and watch all the peaks form - SO FUN. I added a touch more wasabi powder for extra kick.

In this recipe you also have to make tiny taco shells out of pot-sticker skins. This takes PRACTICE because the sides want to stick together (and I don't think I was working with near enough oil, as I didn't have the 2 and a half cups the recipe called for) I suggest frying the middle of the "taco" first, then the sides, carefully keeping them separated with your tongs.

One thing that got left out was "eel sauce" I could NOT find this in any grocery store...then, I realized too late, you could make it yourself.

Here's the recipe:

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup white sugar
  • 1/2 cup mirin (Japanese sweet wine)
 

Directions

  1. Heat soy sauce, sugar, and mirin into a small saucepan over medium heat. Cook and stir until liquid is reduced to about 3/4 cup.

 

I post this, because I thought eel sauce perhaps came from...eels. Silly me.

Not sure what the next recipe will be - but I feel like meat and maybe some "Goody Girl Championship Potatoes"

Posted By: Joss  

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