We wanted to get some sushi rolling practice in before teaching a Sushi & Sake class at work. Here’s the plate we came up with: Spicy Salmon, Spicy Tuna and our very own Blowout Roll!
Birds were circling above as we took the photo for this one. At least this time I knew better than to turn my back on them before snapping the photo (see 5-4 scallops). Rappahannock, Royal Amethyst, Kumamoto Jewel and Blue Point oysters make up this tasty assortment of bivalve mollusks; each having a unique flavor profile that pairs nicely with the spicy aioli.
Here’s a recipe to try after your next payday. Why? Because crab is expensive! But don’t worry, these crab cakes should last you a few meals. With them being so rich, it’s tough to eat more than one or two in a sitting.
When it’s raining, whip the dill out. Fun recipe for a stormy day. Make the Garlic-Dill Aioli first. In a mixing bowl, combine the mayonnaise, olive oil, crushed garlic, dill weed and lemon. Add salt and pepper to taste. Chill in the refrigerator.
This dip is highly addictive and meant to be shared. But don’t worry, you’ll have plenty left over to last you for days. We found this cheesy crab dip recipe on Stephanie Izard’s website and swapped out a few ingredients to add a bit more heat.