I've been introduced to the wonderful world of SUSHI after resisting it for years. But at a recent outdoor party I tried my first California Roll and I was hooked!!! I don't know if I'll ever eat raw fish (it's a texture thing) but I sure love the beauty and taste of Sushi!
I'm trying my hand at making Sushi on Sunday... my kids are excited... my husband, not so much. He's such a meat and potato or pasta kinda guy. I hope he will at least try some!
I have all my sushi making equipment and most of the ingredients... and if all goes well I'll post about my adventure... this could be my new obsession!
Now here's what's ON THE MENU...
MONDAY
Rice
Garden Salad with
TUESDAY~SOUP DAY
Open Faced Grilled Cheese Toasts
WEDNESDAY~ FAMILY DINNER NIGHT
Fixins'
Chips and THE DIP
Strawberry Hand Pies (see Friday's post for recipe)
THURSDAY
FRIDAY
Wedge Salad with BLUE CHEESE DRESSING
SATURDAY
SUNDAY~ SUSHI DAY
Hot Smoked Salmon
Salmon Rolls
Here's other recipes I'm making this week...
ICE TEA
KICKED UP CHEX MIX
Remember to
Salmon Rolls
Here's other recipes I'm making this week...
ICE TEA
KICKED UP CHEX MIX
Remember to
Followed through to the recipe for California Rolls, not sure what Crabsticks are so will look up later. I love sushi. The best sushi I ever ate was what we fixed on our boat, caught the mackerel fresh, prepared there and then, and eaten within minutes. Food doesn't come any fresher or better ~~ eating our supper as the sun set, after a hard day working, bobbing about on the ocean. As to the texture, it really isn't any different than steak tartare, better really because there is no raw egg. Good luck and I look forward to reading how you get on with it.
ReplyDeleteSounds like a heavenly setting! Don't eat raw or rare meat either!
DeleteSashimi is raw fish, Sushi is vinegared rice - often with slices of raw fish, but just as often with vegetables.
DeleteHi Yvonne,
ReplyDeleteThank you for sharing your yummy menu each week, I always look forward to them. I'm hoping you don't mind helping me with a question about Nani's Sauteed Chicken. How much chicken stock and vegetable oil should I use (or start off with)? Thanks so very much! I hope you have a very enjoyable week.
As far as oil... 2 TBS. And use just enough stock to cover the chicken by 1/4. Check it and see if it needs more throughout the cooking process. This chicken is so so delicious!
DeleteThis comment has been removed by the author.
DeleteThis week's menu sounds yummy! We are down South, so fresh veggies are beginning to come in. The summer garden begins dictating my menus around the first to second week of June so we are having tomato sandwiches today. And tomorrow : squash fritters, cucumber, tomato & onion salad,corn on the cob. I love summer! Carol in GA
ReplyDeleteWe have been having lots of summer salads ... but your menu looks great, too.
ReplyDeleteFondly,
Glenda
I am hungry just looking at the pictures! Hugs and blessings, Cindy
ReplyDeleteYvonne,
ReplyDeleteYummy Yummy Love all your menus. Too bad I have 2 " fusspots " in my house. My hubby is meat, potato, and pasta guy as well, he even has salad without dressing..hates vinegar.
The photo of the ice tea....is that a small drink dispenser ? I would love a small one that would fit in the fridge.
Looking forward to next weeks menu , such a blessing for some decisions.
Warm Regards
Leona