Fresh

Thanks to shareapic for this image

You just know Elisha is going to go to Katsu-ya after all, seafood is her favorite thing to eat. Hmmm…mmm… Katsu-ya. I wonder what she had to eat? And why couldn’t she have invited me along? They have some really delicious looking items on their menu. And I want some too.

I bet she started with Hot Seafood Soup. This might be it, sort of.:

Thanks to The Good Food Glossary for this image

Thanks to UK TV Food for this recipe

Spicy Udon Noodle Seafood Broth

2 Onions, chopped

2 courgettes, chopped

2 Carrots, chopped

2 leeks, chopped

2 red chillies

grated zest and juice of 1 lime

2 cloves garlic, peeled

6 lime leaves

1 yellow pepper, chopped

salt and fresh ground black pepper

8 raw king prawns, de-veined

1 tbsp sunflower oil

salt and pepper

115g fresh clams, or tinned clams, drained

2 Shallots, sliced

1 red pepper, sliced

50g Salmon, cut into chunks

200g Udon noodles, cooked

half Cucumber, deseeded and cut into short fine strips

1 carrot, peeled and sliced into thin rings

chopped coriander

Method

1. First make the broth. Place the onions, courgettes, carrots, leeks, chillies, lime zest and juice, garlic, lime leaves and yellow pepper in a large saucepan. Cover with 1.75 litre of water.

2. Bring to the boil. Reduce heat and simmer for 25 minutes. Strain the stock into a clean saucepan. Bring back to the boil, reduce heat and simmer for 15 more minutes. Season with salt and freshly ground pepper.

3. Heat a griddle pan until very hot. Toss the king prawns with the oil. Season with salt and freshly ground pepper. Cook the prawns on the griddle until they turn pink and opaque, a matter of minutes.

4. Meanwhile, place 400ml of the spicy broth in a saucepan. Bring to the boil. Add the fresh clams. Cook for 2 minutes. Add the shallots, red pepper, salmon and noodles. Cook for 2 more minutes.

5. Serve the noodle broth topped with the griddled prawns, cucumber strips, carrot slices and chopped coriander.

And maybe she had some of this: it looks sooooo good. I would definitely have ordered this Ms. Elisha. If you had asked me to come along.:

Thanks to Allrecipes for this recipe and image

Cucumber Sunomo Recipe

Ingredients

• 1/3 c rice vinegar
• 4 tsps white sugar
• 1 tsp salt
• 2 large cucumbers, peeled
• cucumbers inside of the bowl; stir so that cucumbers are coated with the mixture.
• Refrigerate the bowl of cucumbers for at least 1 hr before serving.
• Enjoy the Cucumber Sunomo recipe 1 1/2 tsps minced fresh ginger root

Directions

• Cut cucumbers in half lengthwise & scoop out any large seeds.
• Slice crosswise into very thin slices.
• In a small bowl mix vinegar, sugar, salt & ginger.
• Mix well.
• Place

And if she didn’t have plum wine she may have asked for Strawberry Kiwi Gator-Ade but ewwww… Not with a nice meal like this, so I found something a little different.

Thanks to carefirst for this recipe

Thanks to Smoothie Recipes for the image

Strawberry-Kiwi Spritzer

Ingredients:

1 kiwi fruit
1/2 cup strawberries
About 3/4 cup plain seltzer (club soda without sodium)
Ice cubesDirections:

Peel the kiwi and mash it in a strainer over a glass or small bowl. You should get about 2 tablespoons of tart juice. Wash and stem the strawberries and mash the juice through the strainer. Pour juice mixture over ice in a fancy glass. Top with seltzer and enjoy.

And for dessert. Why this of course or something like it anyways. This may not be one of Elisha’s faves but it sure could be one of mine:

Thanks to Everything and Nothing for this recipe and image

Grilled Banana Sundaes

Makes 4 servings

Prep: 20 minutes

Grill: 4 minutes

Ingredients

3 large firm bananas

1 tablespoon margarine or butter

2 teaspoons lime juice or orange juice

1/2 cup caramel ice-cream topping

1/4 teaspoon ground cinnamon

1 pint vanilla ice cream

Toasted coconut (optional)

Sliced almonds, toasted (optional)

Directions

Cut bananas in half lengthwise, then cut each piece in half crosswise. (You should have 12 pieces.) Stir together margarine or butter and 1 teaspoon of the lime or orange juice. Brush mixture on all sides of banana pieces.
Place bananas directly on the grill rack over medium-hot coals. Grill, uncovered, for 2 minutes; turn over and grill for 2 minutes more or until heated through.
Meanwhile, in a heavy, medium skillet or saucepan combine the caramel topping and the remaining 1 teaspoon lime or orange juice. Heat on the grill rack alongside bananas directly over the coals, or on a stovetop, until bubbly, stirring frequently. Stir in cinnamon. Add bananas and stir gently to coat.
To serve, scoop ice cream into 4 dessert dishes. Spoon sauce and bananas atop ice cream. Sprinkle with the coconut and/or almonds, if desired. Makes 4 servings.

I am stuffed….

Posted on May 2nd, 2008 by Ruth
Filed under: Beverages, Dairy, Seafood, Soups and Stews, Sweets