RADISHES WITH CRèME FRAîCHE AND FURIKAKE
Furikake, the Japanese seasoning and condiment, comes in many store-bought styles. This streamlined homemade version has just five ingredients and is equally versatile on fish, steamed rice, or roasted vegetables.
Provided by Andy Baraghani
Categories Bon Appétit snack Appetizer Vegetable Radish Sesame Dip Vegetarian Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Quick & Easy Hors D'Oeuvre
Yield 8 servings
Number Of Ingredients 8
Steps:
- Finely grind nori in spice mill; transfer to a small bowl and mix in red pepper flakes, sesame seeds, and 1 tsp. sea salt. Using a Microplane, finely grate zest of lemon half into bowl and use your fingers to work it into nori mixture (this will keep the zest from clumping). Set lemon half aside.
- Cut radishes into a mix of ¼"-thick rounds and 1"-thick wedges, depending on their size (you just want pieces that are easy to pick up and eat).
- To serve, spoon crème fraîche onto one side of a platter or large plate and sprinkle furikake over. Pile up radishes on the other side of the platter. Squeeze juice from reserved lemon half over radishes and sprinkle with a bit of sea salt.
SHRIMP PO' BOY WITH HORSERADISH REMOULADE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Fill a Dutch oven halfway with oil and heat to 375 degrees F.
- Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
- Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
- Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.
- Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away!
- Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary.
HOMEMADE FURIKAKE RECIPE
This furikake recipe makes the ingredients into a delicious and aromatic seasoning. It will add flavor to your plain rice and can also transform any food into something fun and delicious. So, without further ado, let's jump right into it.
Provided by Joost Nusselder
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Take a dry frying pan and put it over high heat
- When the pan is properly heated, put the sesame seeds and toast until they produce a bit of smoke and a roasted aroma (say about 1 minute).
- Transfer the roasted sesame seeds into a bowl.
- Take the seaweed and crumble it into the bowl of roasted sesame seeds. If your seaweed isn't crusty and crisp, toast it for about 30 seconds over the frying pan. Make sure that you don't burn it.
- Now, into the bowl, sprinkle bonito flakes, dried shrimps, and dried salmon (or anchovies - whatever you have or like).
- Toss it well so the mixture forms well.
- Next, season the mixture with sugar and salt. You can reduce or increase the quantity of both sugar and salt according to your requirements. If you want, you can also add a few drops of soy sauce for an additional tangy flavor.
- Transfer the mixture into an airtight jar. This will keep the flavor intact for a month or two. I would recommend that you use it within a month of preparation to avoid any contamination.
RADISH BONITO SHRIMP FURIKAKE
Make and share this Radish Bonito Shrimp Furikake recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Wash and pick over the leaves carefully, discarding any discolored bits. Blanch the leaves in a pot of boiling water, until they are limp but still bright green.
- Drain the leaves and refresh them by running cold water over them. Squeeze out as much moisture as you can, and chop up very finely.
- Heat up a large non-stick frying pan. Put in the chopped leaves and stir around until the leaves have dried out a bit (this method of dry stir-frying so to speak is called kara iri).
- Add the bonito flakes and the shrimp. Add about 1-2 tablespoons of soy sauce, and stir until the mixture is a bit dry. Taste, and add more soy sauce if needed.
- This keeps well in the refrigerator for about a week, or you can freeze it. Sprinkle on top of rice, mix into rice and make onigiri, and whatever else strikes your fancy.
- Variations: add some sesame seeds, red pepper flakes, etc.
Nutrition Facts : Calories 140, Fat 1.4, SaturatedFat 0.4, Cholesterol 221, Sodium 321.7, Carbohydrate 5.9, Fiber 2.8, Sugar 3.7, Protein 24.9
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RADISHES WITH CRèME FRAîCHE AND FURIKAKE RECIPE | BON …
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5/5 (7)Author Andy BaraghaniServings 8Estimated Reading Time 2 mins
- Finely grind nori in spice mill; transfer to a small bowl and mix in red pepper flakes, sesame seeds, and 1 tsp. sea salt. Using a Microplane, finely grate zest of lemon half into bowl and use your fingers to work it into nori mixture (this will keep the zest from clumping). Set lemon half aside.
- Cut radishes into a mix of ¼"-thick rounds and 1"-thick wedges, depending on their size (you just want pieces that are easy to pick up and eat).
- To serve, spoon crème fraîche onto one side of a platter or large plate and sprinkle furikake over. Pile up radishes on the other side of the platter. Squeeze juice from reserved lemon half over radishes and sprinkle with a bit of sea salt.
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