Original recipe makes 24 pieces
- 2 cups uncooked glutinous white rice
- 2 1/2 cups water
- 1 tablespoon rice vinegar
- 1 (6 ounce) can solid white tuna in water, drained
- 1 tablespoon mayonnaise
- 1 teaspoon chili powder
- 1 teaspoon wasabi paste
- 4 sheets nori (dry seaweed)
- 1/2 cucumber, finely diced
- 1 carrot, finely diced
- 1 avocado - peeled, pitted and diced
- Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
- Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
- To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
- Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.
Wasabi Candy Canes - You know they’re Wasabi Candy Canes, but to everyone else they look like normal mint-flavored green-striped candy canes. Of course, when they grab one, instead of the minty goodness they’ll be expecting, they get a mouthful of horseradishy heat!
slow down Satan
Unfortunately, there’s no picture available, but here’s a Spiced Lava Cake recipe for fire spirits, dragons, and chocolate lovers! Contains alcohol, but I imagine you can leave it out.
Molten Spiced Chocolate Cabernet Lava Cakes
- 4 ounces semisweet chocolate
- 1/2 cup butter
- 1 tablespoon cabernet sauvignon wine
- 1 teaspoon vanilla
- 1 cup confectioners’ sugar
- 2 whole eggs
- 1 egg yolk
- 6 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 4 ounces fresh raspberries ( or other fruit)
- Preheat oven to 425 degrees.
- Butter 4 (6 oz) custard cups/souffle dishes. Place on baking sheet.
- Microwave chocolate & butter until butter is melted. Whisk until chocolate is completely melted and blended inches
- Stir in wine, vanilla & sugar untiled well blended.
- Whisk in eggs & egg yolk.
- Stir in cinnamon and ginger.
- Divide into dishes.
- bake for 15 to 20 minutes (I’ve noticed some ovens take the full 20 minutes so watch carefully after 15 minutes) or until sides are firm but centers are soft.
- Remove and let stand for one minute. Loosen edges with knife and invert onto plates.
- sprinkle with confectioners sugar and decorate each serving with raspberries.
For Fire spirits, Dragons, and any other fire lovers!
- 2/3 cup mango vodka
- 1/8 inch thick slice of fresh jalapeno pepper (with seeds)
- 2/3 cup mango juice blend (used Ceres)
- 2 envelopes plain gelatin
- 2/3 cup peach schnapps
Pour into loaf pan or molds. Refrigerate until fully set (several hours or overnight). To serve, cut into desired shapes (or unmold).
- 1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.
- ⅓ cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store.
- 3 Tbl white sugar
- 1 Tbl sesame oil
- 3 cloves of garlic, minced
- ¼ of a medium yellow onion, halved and sliced into medium moon shaped slivers
- 2 green onions including the white parts, finely sliced into small pieces
- 2 Tbl toasted sesame seeds
- ¼ tsp of red pepper flakes
- 2 pinches of black pepper
- optional ¼ tsp. of ginger, finely minced
- Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. Enjoy!
I’ll post a few bulgogi recipes in two shakes, thanks!
Original recipe makes 4 servings
- 1 (10.75 ounce) can tomato puree
- 1 tablespoon hot sauce
- 1 fresh jalapeno pepper, sliced
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon dried sage
- 1 tablespoon vegetable oil
- 4 thick cut boneless pork chops
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- In a bowl, mix the tomato puree, hot sauce, jalapeno pepper, red pepper, and sage.
- Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops from heat and set aside. Place the onion and green bell pepper in the skillet, and saute 2 to 3 minutes. Return pork to skillet, and cover with the tomato puree mixture. Cover skillet, and continue cooking 30 minutes, or to desired donenes
Hey, no worries. It’s hard to find just what you’re looking for (trust me, finding the right food is a huuuuuuge pain in the ass).
And I think that, for rarer meat in stew…
Y’know what, I’ll dig up some recipes for you right now, yeah? Just give me about 10 minutes, and if you don’t see anything/anything you like, come back and tell me to get off my lazy arse, okay?