Garden 2009

Week 1- Tomatoes, Jalapenos, Cilantro, Oregano, Parsley

Sea Urchin, Jalapeno and Yuzu

While shopping in a local Japanese Market, Marukai located in Gardena I came across a package of Uni(Sea Urchin roe/gonads) in their fresh seafood section. Visits to my favorite Sushi bar often results in me ordering something Uni and at a pretty good price. These at Marukai were $6.98 for a 2 ounce tray and I couldn't pass that up. Now, what could I do with it? I found the below recipe on the Martha Stewart web site and today, this was my lunch treat. I didn't have Yuzu, so the next best thing was some fresh lemon juice* as a substitute. I used sour dough bread. Yea, this meal packed lots of calories and fat, but who is counting (today)?

Sea Urchin, Jalapeno and Yuzu*

Ingredients
Serves 2.

8 (1 1/2-by-1-inch) pieces black, rye, or sourdough bread
Butter
2 tablespoons cornstarch
1 cup yuzu juice
8 to 16 pieces sea urchin
1 small jalapeno, thinly sliced crosswise
Maldon sea salt
Directions
1.Lightly toast bread pieces until crispy on the outside but still chewy inside; butter one side of each piece of toast and set aside.
2.In a small bowl, whisk together cornstarch with 2 tablespoons water. Place 1/2 cup yuzu juice in a small saucepan and whisk in cornstarch mixture. Bring mixture to a simmer over medium heat. Remove from heat and whisk in remaining 1/2 cup yuzu juice. Pour yuzu mixture immediately into a bowl set in an ice water-bath. Let cool completely.
3.Top each piece of buttered toast with 1 or 2 pieces of sea urchin and a piece of jalapeno. Spoon over cooled yuzu mixture; serve immediately.
First published February 2008

This recipe for sea urchin with jalapeno and yuzu is courtesy of chef Gregory Brainin as published on the Martha Stewart web site.

ABTs

Being the lady that I am, I hesitate to say what the abbreviation ABT stands for other than to say that when you take something hot like a jalapeno and stuff it, eat it and the next day the end result is like an "Atomic Bomb T---". ABTs are standard fare for treats or hor d'hoerves served at a many bbq events. The only limiting step to making a great ABT is your own creativity. Stuff a jalapeno and wrap it with any smokey pork like bacon and you have an ABT.

















In contrast to the usual way of doing ABTs which is to remove the stem and stuffing them from the top, I cut a slit down the length of the jalapeno (borrowed the idea from a Brethren). I used a very small melon baller to scrape out all the seeds and membranes. I purchased two dozen jalapenos. No measured recipe for the contents but just some grated sharp cheddar cheese mixed with cream cheese [used the whole 8 oz package] (more cheddar than cream cheese).

I also had some hard salame that I sliced into 1/8 to less than 1/4 inch wide slivers of about an inch and a half length.


















I stuffed the peppars with the salame sliver and then the cream cheese/cheddar to fill. The bacon was cut in half lenghtwise and then wrapped around the pepper starting at the top and pulled around to loop around the open slit. No toothpicks needed. I did have some leftover cheese mixture to be used for something else like stuffing a fattie.




When you smoke them make sure the side with the slit is facing upward to better prevent the cheese from oozing out. I cooked them on the WSM at about 275 til the bacon was browned.