unagi don w/ a poached egg & cucumbers

This post that I have for you today isn’t so much a recipe as it is a how-to guide to plate the dish I have pictured for you below. All you need to make this happen is a ring mold!

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Ingredients:

  • white rice, cooked
  • cucumbers, coined
  • pre-grilled and vacuum-packed Japanese unagi in sauce, steamed to heat up
  • poached egg
  • salted seaweed sheets, sliced into strips
  • bubu arare rice cracker

Once you have all of the above ready, it’s a simple matter of layering! First put your ring mold down on the center of your plate and fill with white rice. Remove the ring mold and top the rice with the cucumbers, a slice of the unagi, and a poached egg. To the side, sprinkle a handful of the seaweed sheets followed by the rice crackers.

In the future, I would place the unagi and a spoonful of its sauce directly on top of the rice so that the rice can soak up the sauce. The cucumber ended up being an unwanted barrier that I picked out and ate first!

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endive taco w/ New York skirt steak

It was a Tuesday night after work, and I was strongly feeling the “Taco Tuesdays” vibe.

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Ingredients:

  • New York skirt steak
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon butter
  • 3 cloves garlic, peeled and smashed
  • 1/4 cup diced red onions
  • 1/4 cup diced mini heirloom tomatoes
  • 1/4 cup diced mini bell peppers
  • 1/4 cup diced cucumber
  • 1 tablespoon chopped cilantro
  • 1 small lime, zested and juiced
  • 1 tablespoon olive oil, the good stuff
  • 2 jalapenos, sliced, for serving
  • 1/2 cup goat cheese, for serving
  • 1/2 cup pomegranate seeds, for serving
  • 2 endives, leaves separated and washed, for serving

Season the New York skirt steak on both sides with salt and freshly ground black pepper. Heat a medium skillet over high heat and melt the butter. Place the skirt steak into the skillet and toss in the garlic cloves. Sear until desired doneness. 4 to 5 minutes on both sides will get you in the ballpark of medium-rare. When the meat is done, remove from the heat and let rest.

Meanwhile, begin dicing the vegetables and herbs for the salsa! When everything is diced, in a large bowl combine the red onions, mini heirloom tomatoes, mini bell peppers, cucumber, chopped cilantro, the lime zest and juice, olive oil, and salt to taste.

Slice the meat and serve with the salsa, jalapenos, goat cheese, pomegranate seeds, and endives. You can put the endive tacos together in advance to serve your guests, but I’m more about letting the guests serve themselves however they like.

We only had goat cheese in the house at the time, but you can use any type of cheese you prefer with your tacos. Same goes for any of the garnishes!