Asparagus Sushi Rolls

When Sue suggested this as the starter I was so psyched and got ready to take my sushi mat out of retirement.  I even googled how to make sushi rolls...

Up to 4 Hours Before Your Celebration
The Morning of Your Celebration
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Sweet and Sour Pickled Cucumbers

  • 2 seedless cucumbers 
​Peel and cut in half (or thirds) crosswise.  You are going to cut the cucumber into strands.  Cut each half (or third) in half lengthwise and lay the flat side down.  Now cut lengthwise into slices.  Cut each slice into strands (the size of spaghetti).  You need 3 cups of strands.  Set aside.
  • 3 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 heaping tbsp granulated sugar
  • pinch of salt
In a bowl large enough to hold the cucumber strands, vigorously whisk ingredients together until the oil does not separate from the vinegar and the sugar is dissolved​.  Add the cucumber strands to the bowl and toss so the cucumbers are immersed in the oil and vinegar.  Cover with plastic wrap and refrigerate.  Periodically throughout the day toss the cucumbers.


You have got to be kidding me!  After the beef sushi episode of our Holiday Celebration?  I told Mimi if she even thought about making these from scratch I was hiding the sushi mat.  Many stores carry sushi made fresh daily.  Perhaps you have a favorite sushi restaurant in your neighborhood, you could order this to take out.  In any case, Mimi is not telling you how to make them.  

I'll trust Sue's judgement.  The morning of your celebration go buy the sushi rolls or figure out when you will order them to take out.  If neither option is available, make the crudite from our other menu.


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To spend less time cutting cucumbers, just peel the cucumber, cut it in half crosswise, then lengthwise and then cut 1/4 inch slices.  It will taste just as good and look perfectly fine.  

Asian - Style Salmon
The salmon will be roasted in aluminum foil pouches.
  • 2   16 inch lengths of aluminum foil
  • 2   6 oz pieces of salmon fillet
Center each piece of salmon on a piece of aluminum foil.  Lift each end of the aluminum foil and pinch shut so that you form a canoe shape and the liquids do not run out of the pouch.
  • 1 large clove of garlic
  • 1 piece of ginger (the size of a quarter and 1/2 inch thick)
Peel, finely chop and set aside.
  • 2 tsp reduced sodium soy sauce
  • 4 tbsp dry marsala wine
  • 1/4 tsp of sesame seed oil (Be very careful, sesame seed oil has a very strong flavor.  If you use too much it will ruin your dish.)
Pour these amounts around each salmon fillet.  Then sprinkle 1/2 of the garlic and ginger over each of the fillets.
  • 1 lime
Squeeze juice of 1/2 lime over each fillet.​
Zest the lime and sprinkle each fillet with half of the zest.

​Fold over 1/2 inch and pinch close the top of the aluminum pouch.  Leaving plenty of room between the sealed top and the salmon allows it to "steam".

Refrigerate the aluminum pouches.

Thai Sesame Noodles
  • 1/3 box spaghetti
Cook spaghetti according to the directions on the box.  Rinse under ice cold water when cooked.  Drain, place in a bowl, cover with plastic and set aside.​
  • 2 tbsp dry roasted peanuts
Coursely chop and set aside
  • cilantro
Rinse and spin dry to chop later.​
  • ​3 limes
Squeeze juice of limes and set aside. (You will need 1/4 of a cup.​)


Toast Sesame Seeds
  • 1 tbsp sesame seeds
​Place in a small dry saute pan over medium low heat.  Stir and flip the seeds occasionally. Watch the pan the entire time because the seeds can go from toasted to burned quickly.  When seeds reach a medium toasty brown remove them from the pan and set aside to garnish the salmon.


Asian-Style Salmon 
Remove the salmon pouches from the refrigerator.  Preheat your oven to 400 degrees.


If you are using an ice bucket for your champagne, one half hour before your celebration, fill it 1/3 with ice and then add water so that the bucket is 1/2 full.  Place the champagne bottle in the bucket and set out your glasses.

10 minutes before your guest is scheduled to arrive light your candles and make sure that your music is ready to go.

Open your red or white wine.  Recork the white wine and keep it chilled.


Giada makes a version of this with chilean sea bass.  We think salmon is a better choice for this recipe.  Also, I skip the sesame seed oil and just use extra virgin olive oil.  I don't cook with sesame seed oil frequently enough to bother buying it.


Mimi watches her pennies!!


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One Half Hour Before Your Celebration

Everyday Divas Celebrations
with Mimi and Sue
Do Valentine's Day