How to : Hibachi at Home

日系アメリカ人夕食

Would it be too much if I said this was "easy shmeasy Japanesey"? (bashful face). Back when my mom's office was next to an authentic Asian market, one day she came home with a rice cooker, a lifetime supply of rice, and a complete setting of Asian-style dishes so I could make hibachi at home. I've probably made it 100+ times since.

 

Miso soup > Asian salad > Stir fried veg > Fried rice

The hibachi dinner is to Japan as Taco Bell is to Mexico. We hosted some Japanese exchange students when I was in elementary school (sister city exchange: Lawrence, Kansas and Hiratsuka, Japan) and I asked them if they did hibachi like this and they we're puzzled. To be fair, they had just seen a garage door open for the first time. They didn't realize they were staying with magicians. Hibachi, meaning "fire bowl" in Japanese, is a traditional open-topped heating device.

The ingredients for this hibachi dinner are easy to find, but you could step it up with some real deal items from an authentic market that would make it taste more like the restaurants. I make the soup first, then cut and prep everything down to scrambling the eggs so it's all ready to go, otherwise I'm eating it cold or solo.

Hibachi at Home

Serves: 4

Everything you'll need

• 4 T. miso paste (I use Miso & Easy from World Market)
• 1 bunch green onions, sliced thin
• 1 pint white mushrooms: 1/3 of the container sliced thin (for soup), quarter the other 2/3 (for veg)
• 1 bag Romaine lettuce
• Asian style- ginger, sesame, miso, etc.- dressing (I use miso-scallion vinaigrette from Williams-Sonoma or go to an Asian restaurant and ask to buy some of theirs. Most will let you.)
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 medium onion; slice half of the onion (for veg), dice the other half (for rice)
• 3 T. sesame seeds
• 1 T. dark sesame oil
• 4 cups cooked rice
• .5-1 lb. chicken, diced and stir fried in a stir fry or teriyaki sauce
• 3 eggs, scrambled
• 1 cup frozen mixed vegetables, cooked
• 3+ T. butter
• Soy sauce
• Salt and pepper
• A wok or large, wide pan and a sauce pan
• Glass of wine

Directions

Miso Soup and Salad

Add sliced mushrooms and 1/3 of the sliced green onions to 3 cups of boiling water. Stir in miso paste once mushrooms become soft. Serve with salad.

Vegetables

Heat sesame oil in wok over med-high, then stir fry zucchini, squash, sliced onion and quartered mushrooms until done (about 6-7 minutes). Everything should cook in the same amount of time. Toss in 1 T. of the sesame seeds and salt and pepper to taste.

Chicken Fried Rice

1. Cook rice as directed.
2. Stir fry chicken until done, then set aside.
3. Melt a pat of butter over med-high and cook the diced onion until soft, then set aside.
4. Melt a pat of butter over med-high and cook scrambled eggs until done.
5. Mix in rice, chicken, diced onion, the remaining green onion, the remaining sesame seeds, and mixed vegetables.
6. Add soy sauce, salt, pepper and butter to taste.

*This can all be vegetarian by losing the egg and chicken (or substituting stir fried tofu). 

Japan has been on my bucket list for as long as I can remember. I've always wanted to go to a country where they use symbols, not letters. You could say I like to be a little uncomfortable when I travel. I suppose that means I'm learning.

The above Japanese symbols say, "The American Japanese Dinner."

[photo sources: Decor Arts, Mrs. WRCIV]

The incredible, edible artichoke

Anyone else get a little twinkle in their eye when they see an artichoke? Just me? That's cool. And I'm going to write about the artichoke now.

Growing up, our family vacationed in Vail, Colorado, every summer and every year my first stop had to be the Ore House to get a steamed artichoke. Much as Vail has changed dramatically through the years, apparently so has their menu. I went to their website to confirm they hadn't let this delicacy die, and while the artichoke is still on their menu, it is now a "gluten free grilled artichoke with toasted bread crumbs." They've still got the roasted garlic mayo going on though.

I don't remember the first time I ever had a steamed artichoke, all I know is I don't know life without it. It has been, and always will be, my favorite food. As you can see in the anatomy above, the artichoke can be quite the complex vegetable, sometimes intimidating to those who don't know how to work one, but I consider it the "lobster" of the vegetable world... fitting since it's often dipped in melted butter. They're best in the spring through summer and should be free from scratches, bruises, and split leaves

Without further adieu, a step-by-step pocket guide if you will to the magnificent:

ARTICHOKE

Thorns: NO! Don't go! We're just getting started. They won't bite, but use a sharp knife to trim off the pointy tops of the leaves and move along.

Outer leaves: These are the appetizer to the heart. Once the artichoke has been cooked, slide the bottom half of the leaf between your teeth to scrape off the meat.

Inner leaves and choke: On a fresh artichoke, these need to be scooped out with a small spoon (if soft enough) or sliced out with a pairing knife and thrown in the trash, not the garbage disposal. These are edible on canned artichokes.

Heart: This is the artichoke's money-maker. Enjoy slowly.

Stem: Although I wish this could be cooked and enjoyed as an extension of the heart, it's just can't. The stem, if not sliced off near the base of the heart, gets stringy and bitter.

To cook an artichoke

• Wash and cut off stem about 1/2 inch from base
• Remove small bottom leaves and cut off thorny tips
• Stand artichoke upright in a deep saucepan with 2-3 inches of water
• Cover and boil gently 35-45 minutes or until base can be pierced easily with a fork
• Drain and serve with a dipping sauce (garlic butter is legit)
• Sit back, relax, and enjoy

Spinach Artichoke Dip
Serves 6-8

-10 oz. package frozen chopped spinach, thawed and drained
-2 cans artichoke hearts, drained and chopped
-1/2 c. mayo
-1/2 c. sour cream
-1/2 c. cream cheese (optional)
-1 c. freshly grated Parmesan cheese
-1 c. grated pepper jack cheese

1. Preheat oven to 350 and grease casserole dish with nonstick spray.
2. Combine all ingredients except pepper jack in a large bowl and stir well.
3. Transfer to the casserole dish and sprinkle pepper jack on top.
4. Bake for 30 minutes or until hot and bubbly.

Serve with bagel chips, crackers, or Italian bread. I kid you not, the Food Network wine suggestion for this recipe: chardonnay.

Heart-y Salad
Serves 2-3

-1 bag of romaine hearts, chopped
-1 can artichoke hearts, chopped
-1/2 can hearts of palm, chopped
-Dressing (a vinaigrette or balsamic and olive oil is best)

Evenly divide the artichoke hearts and hearts of palm on a bed of romaine and drizzle with dressing.

Artichokes can also be marinated, grilled, roasted, etc. etc. Saki Tumi Grill and Sushi Bar in Downtown Columbia's Vista District has the best fire roasted artichoke... although to be fair, every artichoke is the best artichoke. Theirs is marinated in olive oil, balsamic vinegar and garlic, then roasted and served with a garlic aioli sauce for dipping.

They say taste buds change every seven years or so and mine are guilty of this. I pray to the food Gods that really, really good tastes stand the test of time. So far, so good.

[image sources: Rookie Cookie, Taste of Home, Food Network]
[recipe sources: Food Network, Mrs. WRCIV]

The Crescent Olive : More recipes!

To follow up on my post about The Crescent Olive/Palmetto Olive Oil Co., below are a few more of my favorite ways to use their extra virgin olive oils (EVOOs) and aged balsamic vinegars. These are not glitzy and glamorous recipes since I like to cook off the top of my head, but then again, their stuff is so good on its own, they don't need much.

Someone asked me where they get their olives. They come from olive producing countries in both hemispheres which ensures that they have a fresh supply year-round (Italy, Greece, California, Tunisia, Spain, New Zealand, Australia, Chile, Argentina, and Portugal). Their balsamic vinegars hail from Italy and Spain.

In addition to replacing EVOO for oil in the brownie recipe below for flavor, substituting EVOO for butter or margarine on a regular basis may reduce blood pressure, inhibit the growth of certain cancers, benefit people with diabetes, lessen severity of asthma and arthritis, help maintain a lower body weight, and reduce gastrointestinal problems. Sort of makes you want to run home and throw away the butter... after swinging by to pick up another flavor. High-quality olive oil is perishable and should be used within 12 months of purchase.

Butter/Margarine	EVOO
1 teaspoon	¾ teaspoon
1 Tablespoon	2 ¼ teaspoons
¼ cup	3 Tablespoons
1/3 cup	¼ cup
½ cup	¼ cup + 2 Tablespoons
1 cup	¾ cup

               

I did 75% of my Christmas shopping here, but these would also make a great Valentine's Day gift for anyone. They now carry handcrafted dark chocolates enhanced with their oils and vinegars in french vanilla & salted almond, sweet basil & cherry blossom, black cherry lemonade, and blood orange & vanilla bean. Now through February 23, they are giving you your choice of a 60 ml. bottle of dark chocolate, espresso or strawberry dark balsamic with every $30 order. And don't forget to take your clean, empty bottles in for a refill and receive $1.00 off per bottle. End plug.

These recipes can be made with 4 ingredients or less...

Marinated Beef Tenderloin
Beef tenderloin, any size
1-2 T minced garlic
1/4 c EVOO, any savory flavor
1/4 c balsamic, any savory flavor

-Marinate tenderloin in a plastic bag overnight in EVOO and balsamic.
-Place tenderloin in a baking dish, sprinkle with fresh ground pepper and kosher/sea salt, rub garlic on top, and bake at 375* until preferred doneness.
-Slice and serve with spinach mashed potatoes.

Blood Orange Brownies

1 package Ghirardelli triple chocolate brownie mix

1/3 c EVOO with blood orange

1/3 c water

1 egg

-Follow brownie mix directions but substitute Blood Orange EVOO instead of oil.

Orzo Pasta Salad
1 box orzo pasta, cooked
1 pint cherry tomatoes, diced
6 oz. fresh mozzarella, diced
2-3 T EVOO, any savory flavor
2-3 T balsamic, any savory flavor
Salt and pepper to taste

-Mix everything together and refrigerate at least one hour.

Garbanzo Chopped Salad

16 oz. garbanzo beans, rinsed and drained

1/2 red onion, petite diced

1 bell pepper, petite diced

2 celery stalks, petite diced (optional)

2 T EVOO, any flavor

2 T balsamic, any flavor

Salt and pepper to taste

-Mix everything together and refrigerate at least one hour.

-Serve alone or on a bed of chopped romaine hearts.

Emmie's "Duh" Mixed Greens Salad w/ Italian Bread
Don't overlook the obvious.
Dump some on a bed of mixed greens and use Italian bread to sop up the bottom of the bowl
...they won't need anything else, except maybe a glass of chardonnay.

Here is their link to many more recipes- organized by appetizers, side dishes, condiments/sauces, main courses, desserts, and drinks. Have fun and tell 'em the blonde that came in every other day in December sent ya.

[photo sources: The Crescent Olive, Palmetto Olive Oil Co.]

The Crescent Olive

I am obsessed with these places! The Crescent Olive in Columbia, SC (and Palmetto Olive Oil Co. in Greenville, SC - sister companies) sell extra virgin olive oils and aged balsamic vinegar, as well as some fun accessories like cookbooks and olive oil hand cream. I was first introduced to them as a gift from my co-workers at my bridal shower in March and I use them for everything: salads, marinades, etc. etc. etc.

Over Thanksgiving, Rhett and I finally went in to Palmetto Olive Oil Co. and it changed my life. They have rows and rows of vats and vats full of liquid gold and syrupy heaven. One row has traditional EVOO in order from most mild to most robust. Another row has their flavored EVOOs (such as Tuscan herb or Persian lime). They'll give you a bowl of bread pieces and little sample cups to try as many as you want. The other section has rows of their balsamic vinegar (such as jalapeno or pomegranate) and they'll give you a little scoop of... wait for it, wait for it... ice cream. A few drops on a spoon full of vanilla ice cream adds a sweet and tangy burst of flavor. They'll also give you some other fun serving suggestions for the balsamic, such as flavoring a glass of water. Who knew?

Mike and Charlotte Easler, husband and wife owners of The Crescent Olive

(they are also co-owners of Palmetto Olive Oil Co.)

Each vat lists the flavor, the perfect pairings, and other information

Thanks to them, Santa was able to do a one stop shop. 

It was EVOO and balsamic vinegar for everyone this year. 

On Christmas Day, I replicated their concept and did a mini-tasting. 

Where the magic happens

After your tasting (free, no appointment needed), they'll bottle your favorites for you on the spot

One of my favorite ways to use them is in an orzo pasta salad. I mix cooked orzo, diced cherry tomatoes, diced fresh mozzarella, then dump a flavor of EVOO and a flavor of balsamic in and refrigerate. If you haven't tried their products out yet, there's no way you'll be disappointed.

I've learned that places like these are popping up all over the country, so keep your eyes peeled. If you don't have one near you, you can order their stuff via their website. 200 ml-sized bottles start at $10.95 and up or you can buy a gift set of six small bottle pairings of their best sellers (60 ml each) for $30. Join their email list and they'll send you recipes and such every month. I don't know the owners nor do I have any ties to these businesses. I'm simply obsessed.

[photo sources: The State, Mrs. WRCIV]

Genius, by Publix

Personally, I find Publix to be the "Target" of the South's grocery stores: it might not have everything you want, but it's worth going anyway because it's tidy and fresh, and they really make "shopping a pleasure."

They regularly have sample days when an employee cooks one of their Publix Aprons Meals. These recipes are incredibly crafty and incorporate what's on sale with easy, crowd-pleasing recipes. Of the dozens of samples I've tried and tested, so far I have found these two to be especially delicious... and mindbogglingly simple. Actually, the only thing I don't like about these two recipes is that it's almost like you're not cooking at all.

These two recipes make you say, "duh!," require no measuring and minimal dishes. A man, child, or caveman's child could make these. And if you happen to not think they're slammin', you've really lost no time or money trying!

Spinach Mashed Potatoes
Serves: 4-5

1 bag fresh spinach leaves, chopped
1 T. butter
1 package refrigerated garlic mashed potatoes
Salt and pepper to taste

1. Chop spinach and place in microwave-safe bowl with butter, salt and pepper; cover and microwave 2 minutes
2. Stir in mashed potatoes and microwave for about 4 more minutes or until hot, stirring occasionally if needed
That's it!

Caesar Salad with Tortellini
Serves: 2, with some leftover tortellini

1 bag salad mix with Caesar dressing
1 package tortellini (such as Buitoni)

1. Cook tortellini as directed, then drain, rinsing under cold water
2. Top salad with torellini and dressing
That's it!

Wash either down with a scoop of Publix's own Chocolate Cookie Quarry frozen yogurt. I really do like more complicated recipes and come from a bloodline of women who love to cook. I'll have a post of our family favorite staples after the holidays, but cannot disclose that post just yet. Now, if Publix would take the suggestion I submitted to mirror their sandwich ordering process like Which Wich's so customers could shop while their sandwich is made, we'd be set!

Come on, Publix! We don't like those long deli lines...

but forgive your smiling faces.





 

[photo sources: Yelp, Mrs. WRCIV]