Posts Tagged Matsuhisa
A couple of months ago I took an interest on trying Nobu Miami’s Branzino Tempura With Florida Amazu (p. 95, 96). From past experience, making the branzino tempura itself wasn’t a big deal. However, making the sauce was a surprise. Both my wife and I felt the sauce was way too sweet; we actually wondered […]
I’d been dreaming about making this dish for years since I’d gotten Nobu: The Cookbook (pgs 50, 51, 172). While I’ve regularly been making things like shrimp/lobster with spicy lemon dressing, it was only yesterday (20 Jan 2017), that I’d discovered that Eataly Boston’s Pescheria@Prudential Center had fresh live langoustines. Vinny at the Pescheria counter […]
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/02/25/nobu-hk-spiny-lobstershrimp-and-tamari-sichuan-soy/ * https://tastingmenu.wordpress.com/2014/01/20/rearranging-nobus-baked-monkfish/ So tonight (2 Nov), I found out my wife wanted me to cook monkfish for dinner. So the first thing I thought of was to make Matsuhisa-sama’s baked monkfish dish with tosazu. Unfortunately, I discovered that I didn’t have any rice vinegar and I didn’t have any […]
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/04/20/nobu-chilean-seabass-and-truffles-with-yuzu-soy-butter-sauce/ What to do for autumn meal? I was thinking about going to an old standby – chilean seabass with yuzu soy butter truffle; but I had to remind myself that my wife wasn’t found of heated butter, clarified or other wise. So I thought I might try Matsuhisa-sama’s Herb […]
* Hiyyako, Matsuhisa Dressing * Garden Salad, Morimoto Yuzu Vinaigrette * Roasted Chicken Wings, Matsuhisa Anticucho Kushiyaki Sauce * Rice My wife did a nice job roasting the chiclen wings at 450 degrees F for 30 minutes!
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/12/06/nobu-mackerel-and-vegetables-with-light-garlic-sauce/ When preparing the squid, use the front third of the knife (including the tip) in making incisions along the length of the squid body exterior (don’t cut through to the squid body interior!).
As I was growing up, I remember having Dunkin Donuts Chocolate (Butter)Creme Filled Donuts. Well over the last couple of years, I hadn’t been able to find them. I resigned myself to the fact that they weren’t ever coming back. Dunkin’s had ‘officially’ discontinued them ( http://www.birdchick.com/blog/2007/02/dunkin-donuts-broke-my-heart?rq=donuts ) around 2007. Last holiday season, I *was* […]