Salmon With Soy-Honey And Wasabi Sauces

  Serves 4

For Salmon

• ½ cup mirin (Japanese sweet rice wine)
• 2 tablespoons soy sauce
• ¼ cup rice vinegar (not seasoned)
• 1 tablespoon fresh ginger, peeled and finely grated
• 4 (6 oz) pieces salmon fillet

For Sauces

• 2 tablespoons soy sauce
• ¼ cup honey
• 1 tablespoon fresh lime juice
• 2 teaspoons wasabi powder
• 1 tablespoon water

Marinate salmon:

Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin side up. Marinate covered, at room temperature 10 minutes. Preheat broiler.

Make sauces:

Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.

Stir together wasabi powder and water in a small bowl. Sauces can be made 2 hours ahead and kept, covered at room temperature.

Broil fish, skin side down, on oiled rack of a broiler pan or cookie sheet until fish is just cooked through, about 6 minutes or bake at 400˚ F for 10 minutes.

Serve salmon drizzled with sauces.

Veggie Day - Asian Ratatouille

Every day should be a Veggie Day but considering today's the National Holiday I thought I'd share a recipe which makes vegetables the star! Ratatouille is a great dish which is so easy to make but can look so elegant. You can make it with ingredients you have on hand and can substitute in whichever veggies you prefer.

ASIAN RATATOUILLE

• 1 pound mixed grilled vegetables (cucumbers, peppers, onions, zucchini, and eggplant)
• 3 tablespoons Chinese marinade
• 1 clove garlic
• 1 tablespoon minced ginger
• 1 teaspoon sesame oil
• Salt and freshly ground pepper to taste
• 2 packages of Wasabi rice crackers or any other rice cracker

1. Mince all the vegetables fine or combine ingredients and pulse a few times in a food processor; do not over process.  You want to mince the vegetables and puree them.
2. Spoon a small teaspoon per rice cracker or serve in bite size portions on spoons.

*Variation:

Asian Ratatouille Dip:

Prepare as above adding a cup of sour cream or Mediterranean yogurt; taste and adjust seasoning, adding a little lemon juice if necessary.  Cover and refrigerate until ready to use.  (You may prepare this recipe in advance; refrigerate, well wrapped or in a covered container for up to a day before serving.)  Serve with vegetables or crackers.

LULU'S WATERMELON GAZPACHO

• 2 cups chopped watermelon
• 2 cups chopped peeled cucumber
• 1 cup mint leaves
• 1 cup chopped tomatoes
• 1 cup green grapes
• 1 cup lime juice
• 1 cup chicken broth
• 1 tablespoon rice wine vinegar
• 3 garlic cloves
• 1 splash tabasco
• salt & pepper to taste

Put all ingredients in a blender or food processor and blend to desired consistency.

Garnish with chopped ,watermelon.grapes and mint

Lulu's tips:

• For  an appetizers put in shot glasses
• For a sneeky pour over ice and add 1 oz. Vodka

Optional: use whatever you have extra of of the ingredients  in the gazpacho to make a nice garnish.  Even a little chopped onions,chives or scallions

Lulu's Winter Wonderland. Happy Holidays!

Lulu's Cauliflower Soup Cauliflower Soup

1 head cauliflower 2 tablespoons extra virgin olive oil 1 small onion, chopped 1 tablespoon honey 1/4 tsp allspice 1/2 tsp Tabasco 1/2 cup heavy cream (optional) 1 tablespoon truffle oil 2 cloves garlic minced 1 quart low-sodium chicken stock 1/2 cup finely grated Parmesan Salt and freshly ground white pepper to taste

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflowers and chicken stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart. About 15 to 18 minutes. Remove from heat, puree using a hand held immersion blender or puree the soup in small batches in a blender and return it to the pot. Stir in the cream, Parmesan, truffle oil, honey, allspice and Tabasco. Season to taste with salt and white pepper. Garnish with pomegranate seeds, Brussels sprout leaves brushed with olive oil and Stackhouse Bros. Cajun Spice Almonds (available at Santa Monica’s Farmers market)

Vanilla Bean Panna Cotta

1 cup whole milk 1 tablespoon unflavored powdered gelatin 3 cups heavy or whipping cream 1/2 cup honey 1 vanilla bean split length wise Pinch salt sliced strawberries julienned basil edible gold flakes (optional)

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 10 minutes to soften the gelatin. Pour milk mixture into a sauce pan and stir over medium heat just until the gelatin dissolves. Scrape out the vanilla bean with a knife into the milk mixture. Also add the vanilla pod About 5 to 7 minutes. Do not let it boil. Add the cream, honey and salt. Stir 5 minutes. Remove from the heat and discard pod. Cool slightly and divide among 8 glasses, ramekins or shot glasses. Refrigerate until set, at least 6 hours When serving garnish with the basil, strawberries and edible gold (optional)