So to further share my love for the often under-estimated fruit, I wanted to provide you with two VERY TASTY recipes that feature tangerines.

Please enjoy! Let me know what you think of them in the comments.

Tangerine Teriyaki Tuna

4 fresh tuna steaks, about 6 ounces each

INGREDIENTS:

For the marinade:

1/4 cup low-sodium soy sauce
1/4 cup fresh tangerine juice
3 strips tangerine zest
3 tablespoons honey
1 1/2 tablespoons sesame oil
3 cloves garlic, crushed
3 slices (1/4″ thick) fresh ginger, crushed

For garnish:

1 tablespoon toasted sesame seeds (ideally a mixture of black and white sesame seeds), for garnish
1/4 cup chopped scallion greens

 DIRECTIONS

 1. Combine the ingredients for the marinade in a shallow mixing bowl and whisk together. Add the tuna steaks and marinate for 30 to 60 minutes, turning the steaks once or twice. Keep the bowl covered in the refrigerator.

2. Preheat the grill to high. With a slotted spatula, carefully lift the tuna steaks out of the marinade. Strain the marinade into a small saucepan and boil to a thick, syrupy glaze.

3. Lightly spray the fish steaks with non-stick cooking spray or sesame oil. Brush and oil the grill grate. Grill the fish until cooked to taste, about 4 to 6 minutes per side for medium. As each side is cooked, brush it with the glaze (the boiled marinade). Sprinkle the tuna with chopped scallion greens and sesame seeds and serve.

Serving Size: 1 tuna steak

Tangerine Cheesecake with Chocolate Crust

INGREDIENTS

For crust
about 30 chocolate wafers, ground fine in a blender or food processor (1 3/4 cups)
1/2 stick (1/4 cup) unsalted butter, melted

For filling
1 1/2 pounds cream cheese, softened
1 1/4 cups sugar
1 cup sour cream at room temperature
2 tablespoons freshly grated tangerine zest (from about 4 tangerines)
1/4 cup plus 2 tablespoons fresh tangerine juice
2 tablespoons Grand Marnier or other orange-flavored liqueur
1/2 teaspoon salt
1/4 cup all-purpose flour
4 large whole eggs
1 large egg yolk

For glaze:
3/4 cup tangerine marmalade (about 7 1/2 ounces)

DIRECTIONS:

For Crust:

In a small bowl stir together wafer crumbs and butter until combined well. Pat crumb mixture onto bottom and 1 inch up side of a 9-inch springform pan and chill crust 30 minutes.

Make Filling:

Preheat oven to 300°F.

In a bowl with an electric mixer beat cream cheese until light and fluffy. Beat in sugar gradually until mixture is combined well. Beat in sour cream, zest,  juice, liqueur, salt, and flour. Beat in whole eggs and yolk, 1 at a time, beating well after each addition.

Wrap bottom and side of springform pan with three 14- by 12-inch pieces of foil, 1 at a time, arranging each piece in a different position to make sure foil is at least 1 1/2 inches up side all around. Put pan in a large baking dish and pour filling into crust. Put dish in middle of oven and with a measuring cup slowly add enough water to it to reach 1/4 inch up side of springform pan, being careful not to let any water inside foil. (Cooling in water bath prevents cheesecake surface from cracking.)

Bake cheesecake 1 hour 15 minutes, or until edges are just set but middle still trembles slightly. Turn off oven and let cheesecake stand 1 hour (cheesecake will continue to set as it stands). Remove dish from oven carefully and transfer cheesecake in pan to a rack to cool completely. Remove foil and chill cheesecake, covered loosely, 6 hours or overnight.

Make glaze:

In a small saucepan melt marmalade over moderate heat, stirring, and cool to warm.

Remove side of springform pan and spread marmalade evenly on top of cheesecake. Chill cheesecake 2 hours (glaze will soften if served at room temperature). 

Ana sudah dua kali bikin beef teriyaki ini,alhamdulillah rasanya bisa diterima lidah zauji ^^   Masakan ini ana buat biar ngga usah jauh-jauh datang ke resto Jepang buat makan ini, ya istilahnya take the restaurant @home.

Ini dia resep beef teriyaki ala ummu yusuf abdurrahman.. Insya Allah ladziiz *hihi.. muji sendiri

Resepnya adalah :

0,5 kg daging sapi (diiris agak tipis2)

1 butir bawang bombay

paprika (karena ngga ada, ana ganti cabe merah n ijo masing-masing 3 buah)

kecap manis

saus teriyaki

Cara membuat :

Tumis bawang bombay, setelah harum masukkan cabe ijo n merah/paprika

Masukkan daging sapi, masak sebentar, tuangkan kecap manis dan saus teriyaki.. taraa.. jadi deh

Nikmati bersama nasi hangat.

Mmmmmm~

Teriyaki sauce has been an obsession of mine as of late. No, not the ones they sell at the store in those Kikkoman bottles. I’m talking about authentic made from scratch Teriyaki sauce. It’s very simple to make and what’s great is how you can adjust it to your own taste, especially for you sweet tooths out there
It’s really simple to make, all you need is some cornstarch, soy sauce, sugar and water. Yeah, that’s all.

I like mine a bit on the sweeter side but people from Japan have different ways of making it. Some like theirs a bit more on the saltier side and some more on the sweeter side. You can pretty much add soy sauce/sugar to your own discretion.

Here’s the way I do it :

Start out by warming up 1 cup of water in a sauce pan in about medium-high heat. At this point you can add a little fish stock or “Dashi” (You can probably find em at your local Asian grocery store) but it’s fine without it too.
Then Here’s the part where you can do it how you like. I usually add about 4 Tbsp of sugar and 2 of soy sauce. Then let it boil until all the sugar dissolves.
Next is to make it into a nice and thick sauce.
Mix
1 Tbsp plus 2 tsp cornstarch
2 Tbsp of water (Cold)
In a small seperate container. Once the cornstarch is mixed into the water well enough, toss it in the boiling sauce. The reason it’s better to use cold water is because the cornstarch mixes better in colder water. If you put it directly in the sauce, it becomes clumpy and almost like a dumpling like texture which isn’t that great for a nice sauce.
Once you add in the cornstarch mixture, you want to make sure you mix it well.
After a few minutes or so, you should be able to notice the sauce getting thicker and bubbling a lot. At this point, put the heat down to the lowest number. When it’s not as hot, you can taste the sauce off the spoon and add more sugar or soy sauce to balance it off to the way you like it. If the flavor is too strong at this point, just add some more water to it. If the sauce becomes too watery then just make some more cornstarch mixture until you get it to the texture you want it to be.
You can also add some Sake or Mirin to change the flavor up to your liking.

That’s pretty much it! Might seem a bit complicated at first but once you do it right it’ll stick

What’s great about this Teriyaki sauce is not only the great taste but the versatility of it. You can use it as a marinade or put it on a simple burger to make it into a delicious Teriyaki Burger.

The picture on top is “Nikudango”. Pretty much Japanese meat balls. I can post a nice recipe for them sometime if any of you would like

The sauce goes great with any kind of BBQ as well. Get some chicken and put them on skewers, marinade it with the Teriyaki sauce and voila, you got yourself some nice “Yakitori”.

That’s about it, there are many more uses for this sauce that I haven’t mentioned but it’s up to you to explore your own taste!

As for today’s lesson…
Yaki = Grilled. 焼き　（やき）
It’s a commonly used word for many Japanese dishes.
Soosu = Sauce　（ソース）
Niku = Meat　肉　（にく）
Toriniku = Chicken (Literally “Bird meat”, haha)　鶏肉　（とりにく）
Soy sauce = Shooyu (Show you, show me)　醤油　（しょうゆ）

That about covers today’s lesson. Stay tuned for more!

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it’s nearly lunchtime when i entered this restaurant to find it empty o.O nevertheless, i went in cos i saw Student’s Promotion which was those typical less-than-$10 meals.

but it was only after i settled down and look at the menu properly that i realised the limited set meals on offer weren’t very tempting. R & i decided on ala carte instead.

so here’s our order:

starters – Mushroom Soup
$4.90++

sad to say, this is the best dish for the entire meal. you will read later on why. the soup has real mushroom bits which i love! but this is not the best i’ve had.

drink – Farmer Special
$3.00++ (this comes with the soup as a combo. usual price much higher)

wayyyy to sweet!

appetizer – Brus Platter
$8.90++

i was fooled by the pretty pics on the menu! i thought it was quite worth it. considering there are 2 of each flavour but they taste so bad ): from left, tomatoes, smoked salmon, mushroom cheese. the first was tasteless, and the next 2 were super salty! it’s as if they don’t know how to get it right, so just add lotsa salt. ugh.

R says we can DIY this at home anytime and i quite agree.

salad – Wild Sicily
$8.90++

omg, is this how this veg tastes like? there’s a strong bitter after taste that we both dislike. but the pine nuts inside were good though. i hate pine nuts but this is good (: the mango and chicken pieces were too few!!

main dish – Teriyaki Rice
$11.90++

i must say this is kinda new to me. it’s baked rice, Jap style. but tastes so-so only.

total bill with gst is $44.26. considered expensive for lousy food. i’m quite sure i won’t go back. lol.

Food ★☆☆☆☆
Ambience ★★★☆☆
Value ★★☆☆☆

I’ve written before (although indirectly) about the foul assemblage of half-rotting food that is Kuhn’s Market on Banksville Road.  You may recall my description of Kunh’s as relayed to Giant Eagle while requesting that they carry some La Choy Teriyaki Sauce.  If not, here it is again..

I actually make special trips to the Shop ‘N Save by WAL★MART in Heidelberg or I actually set foot in Kunh’s Market on Banksville Road to get the La Choy Teriyaki Sauce. Have you BEEN to the Kunh’s on Banksville Road? I’ve gotten moldy peppers from that place, as well as ‘turned’ sour cream, …and melted ice cream. I don’t want to go in there. But, I do. Why? To get the La Choy Teriyaki sauce, my friends. It’s THAT GOOD.

I know I’ve told countless others.  I know my mother-in-law looks at me in disbelief because apparently the Kuhn’s on McKnight Road is just awesome.

But, I finally have some validation…

URL: http://www.youtube.com/watch?v=lVmyF8xjtSQ

See?  You can read the full story on KDKA’s website.  Yes, I get that the point of the article is the union trying to organize there… but they wouldn’t be trying to organize if conditions were good.  If I had to guess, I’d say that store owners keep the coolers and freezers on lower settings to save a buck or two… but at what cost?  I really haven’t ever heard anyone say anything nice about the place.  We’ll buy canned or boxed stuff there occasionally in a pinch, but we’re always looking closely at the expiration dates.  As far as the meat & produce & even the dairy products…  I’ll go out of my way to another store, or just go without.

Edited – Discussion was happening in other forums, decided to re-post some of that here…

From: http://www.facebook.com/AiXeLsyD13?v=feed&story_fbid=276026441617

Eric Carroll
Nice: http://bit.ly/9MqDcy I KNEW they weren’t keeping stuff cold enough at Kuhn’s. That place is filthy too.
January 28 at 7:20pm via Selective Tweets

Dave Warren
I almost never buy anything remotely perishable there.
January 28 at 7:40pm ·

Nunzio Martin
Dude that place smells I never go there
January 28 at 8:00pm ·

Dave Warren
I will go out of my way to find a Giant Eagle just to avoid Kuhn’s.
January 28 at 8:06pm ·

Andrew Welsh
walmart* is cheaper
January 28 at 8:20pm ·

Dave Warren
Wal*Mart is cheaper, when they have the items that I require. They usually do not.
January 28 at 8:22pm ·

Andrew Welsh
dave i have to correct you, it is no longer “wal*mart” it is now “walmart*” the corporate logo moved the star to the end.

yeah luckily for me walmart* carries all that i need, and is always cheaper. but that’s just me.

Kuhns is great for running to the store quick since it’s 3 minutes from my house.
January 29 at 1:11pm ·

Eric Carroll
Didn’t it used to be a ★?

Wonder how much time and money they wasted coming to that decision?
Sun at 12:40pm ·

Eric Carroll
Ah: http://walmartstores.com/AboutUs/8412.aspx
Sun at 12:41pm ·

Eric Carroll
And… http://wp.me/pwqzc-5b
Sun at 12:45pm ·

From: http://www.facebook.com/AiXeLsyD13?v=feed&story_fbid=274668168996

Eric Carroll
Kuhn’s Market on Banksville Rd.
Favorited on www.youtube.com
I keep telling people that this place is filthy. No one believed me. Ha ha. I know they don’t keep the coolers cold enough… ever. I have brought home melted ice cream. From KDKA, full news story & video here: http://kdka.com/local/Banksv…
January 29 at 12:20am via YouTube ·

T.J. Freeman
BWahahahaha fuckin bird! …. alright well if thats a violation then you need to close the foodcourt starbucks and everything else dealing with open food in robinson mall cos i’ve seen many o bird flyin around that bitch. All that aside … that Kuhn’s is about the only place around there to get food unless you wanna travel to bridgeville or parkway center or south hills…. fuck the union … if yer worried about it then just dont buy produce or deli foods there.
January 29 at 12:28am ·

Cody Starr
man i don’t care how dirty kuhn’s is ……i would eat those deli pizzas they make with dust bunnies for toppings….they are the bomb
January 29 at 5:01am ·

Jeffrey Guerriero
eric, my aunts family owns those stores, I used to shop there when we lived in Dormont.
January 29 at 12:51pm ·

Bethany Pastorius Carroll
Kuhns on Mcknight Road is wonderful however this one on Dormont is a shithole. We will only buy canned goods or boxed stuff and that’s only if its an emergency. We have bought sour cream- molded. A green pepper- mold in the inside. Ice cream- melted by the time we got home. We will go completely out of our way than go there. Disgusting place.
Sun at 12:17am ·

Eric Carroll
Yeah, they put the “ew” in Kuhn’s down here on Banksville. http://wp.me/pwqzc-5b – There are two Giant Eagles very close by too… one in Parkway Center and one on Cochran Road.
Sun at 12:37pm ·

From: http://www.facebook.com/AiXeLsyD13?v=feed&story_fbid=296660212120

Eric Carroll
I’ve had a lot of people weigh-in on Kuhn’s on various forums. I urge you all to reiterate or expand here: http://bit.ly/cb9WJX Thanks!
Yesterday at 3:56pm via Selective Tweets ·

Andrew Welsh
i still fail to see the big deal, the health department said these “aren’t earth shattering and were corrected quickly”
Yesterday at 6:42pm ·

Michael Perdue
I’ve always remembered Ferris’ in M-ville to be particularly bad.
Yesterday at 7:15pm ·

Eric Carroll
Andy… The big deal is that I was right about them not keeping stuff at the right temperature. I like to be right. Ha ha ha.

Mike – you’re right… both old Ferris weren’t quite right.
4 hours ago ·

Eric Carroll
See: http://wp.me/pwqzc-5b
4 hours ago ·

From: http://www.facebook.com/AiXeLsyD13?v=feed&story_fbid=282997407055

Eric Carroll
“KDKA-TV’s Paul Martino did an independent review of Allegheny County’s inspection of seven Kuhn’s stores last year. There were some violations, including salad stored at unsafe temperatures, contamination from raw meat, and more temperature problems.”

I told you that Kuhn’s was disgusting. « World (and Lunar) Domination
aixelsyd13.wordpress.com
I’ve written before (although indirectly) about the foul assemblage of half-rotting food that is Kuhn’s Market on Banksville Road. You may recall my description of Kunh’s as relayed …
Sun at 12:43pm ·

Adam Rahuba
Foodland, Shop & Save, Kroger, IGA, Sparkle, Kuhns are all dirty. Can’t stand em.
Sun at 2:12pm ·

From: http://www.pittsburghbeat.com/mb/viewtopic.php?topic=17308&forum=21

AiXeLsyD13
I got a lot of comments on this on facebook… both in my status, and when I “favorited” the YouTube video… None when I posted the link to the blog though.
Post Posted: Mon Feb 01, 2010 10:22 am

Mike_Hype
I have to disagree with you entirely on this one. I love that Kuhn’s and I stop there almost every Sunday night on my way home from hockey to pick up produce alone. Their apples are awesome, their bananas are always the exact amount of ripe to take home and store for the week. I have not yet found a Giant Eagle that even comes close to the quality of produce that I get from Kuhn’s. I was just there last night as a matter of fact. Rotten apples from Kuhn’s: 0, from Giant Eagle: 5. What’s worse than finding a rotten apple? Finding half a rotten apple.
Post Posted: Mon Feb 01, 2010 12:44 pm

Dave NT
The Giant Eagle Market District pwns n00bs.
Post Posted: Tue Feb 02, 2010 8:04 am

Mike_Hype
Sitting here eating one of the best apples that I have ever eaten, it happens to be from Kuhn’s.
Post Posted: Tue Feb 02, 2010 12:55 pm

AiXeLsyD13
While finding half a rotten apple is indeed disgusting, I try too look at stuff before I bite into it… although I’m admittedly overly paranoid about food in general.

I’d have to say, I’m fairly confident that if we set up an independent study of the produce at several grocery stores surrounding the Dormont/Banksville area… Giant Eagle would come out on top.
Post Posted: Tue Feb 02, 2010 3:28 pm

AiXeLsyD13
I need to figure out how to get paid for random useless shit.
Post Posted: Tue Feb 02, 2010 3:37 pm

For all you salmon lovers out there…
For all you time savers…
For all you people who don’t eat the ends of your loaves of bread….

Keep reading!

1 salmon, preferably already beheaded and whatnot

2 pieces of whole wheat bread, particularly the ends! (who EATS those?)

Soyaki sauce (Trader Joe’s teriyaki sauce…or any kind of teriyaki sauce…we make a lot of TJoe’s plugs)

Salt + Pepper

Preheat oven to 400 degrees F. Place the fish on a piece of tinfoil, within a shallow metal/glass baking pan. Chop the slices of bread into small, crumbly pieces. Drizzle, by the tablespoon, soyaki onto the top of the salmon. Sprinkle bread crumbs and roll them around until they are made moist by the sauce. Keep patting, rolling, drizzling, and salt and peppering until the salmon is evenly coated (see photo).

Depending on size of fish, bake for at least a half hour, or until flaky. Serve with brown rice and veggies!

Enjoy!

(Recipe credited to my mom…all the good things I know come from her)

.m

A recent NYT article examined the ubiquitousness of teriyaki joints in Seattle…which is apparently the nation’s teriyaki capital.  The Washington State Restaurant Association has identified 83 Seattle restaurants with “teriyaki” in its name alone (not including places that just have it on their menu) — compared to a mere 40 McD’s, Burger Kings, and Wendy’s.

Photos by Michael Hansen for The NYT

Growing up in Seattle, I never noticed how common and accessible teriyaki was, until I moved away and felt something was amiss. In middle and high school, I went to the nearest Yasuko’s chain (godmother of Seattle teriyaki) to grab a big ol’ styrofoam carton of $1 rice (drizzled with the dregs of teriyaki mystery meat sauce) almost on the daily. In college I worked in a building landlady’d by the legendary Yasuko herself. Now mostly Korean-owned and operated — with a smattering of other Asian and Latin ethnicities —  teriyaki joints represent the entryway into the immigrant’s American entrepreneurial dream.

It would also be interesting to find out exactly how many pho, halal, and Thai spots there are in the 206 area, as at least one of these seems to be on every block, and growing (om nom nom). I’d bet that Seatown is rising quickly in conveyor belt sushi restaurants per capita as well. The only conveyor belt sushi place I know of in New York is in the Whole Foods. Boo. As for teriyaki? I don’t even try: Yelp lists only 3 places in NYC with “Teriyaki” in the name. Sigh. 

via Angry Asian Man

In our house, we’re often trying to find quick, easy, and delicious meals, especially for busy weeknights.  Rohrk could probably eat the same foods over and over again, but there is no way I could — I like variety!  On the weekends I cook up a lot of fresh chicken breast tenders (easier to prepare and cook than the full chicken breasts) and lean ground beef, which we then use in a variety of recipes.

(1) Panang Curry with Chicken & Bell Peppers

• Thai Kitchen Panang Curry 10-Minute Simmer Sauce
• Chicken tenders
• Bell peppers (sliced)

I loooooove panang curry; it’s my default dish at Thai restaurants.  When I have made my own panang curry in the past, I used panang paste (found in Asian grocery stores) with coconut milk, fish sauce, and red chili pepper.  However, I don’t currently have any panang paste, but I did find Thai Kitchen Panang Curry 10-Minute Simmer Sauce at Meijer.  There isn’t very much in one jar, nor is it as thick as I like my curry, but it makes a quick and flavorful alternative.  The directions are right on the jar — basically, cook chicken in the sauce and add some veggies.  I prefer curry with white rice (just like in restaurants), but we only eat brown rice at home.

(2) Teriyaki Chicken Stir-Fry

• TFM Truly Hawaiian Teriyaki Sauce & Marinade
• Chicken tenders
• TFM Stir Fry Kit
• Brown rice

On page 3 of The Fresh Market’s Inspirations (January edition) there is an advertisement for TFM Stir Fry Kit and TFM Truly Hawaiian Teriyaki Sauce & Marinade.  A very nice selection of veggies is already diced and prepackaged for convenience!  I cut the chicken tenders into bite-size pieces and threw them in the wok with some of the teriyaki sauce (next time, I’ll marinate the chicken beforehand) until they were white on the outside but not completely cooked through, then added the veggies and a little more teriyaki sauce.  Mixed with brown rice, this is a quick, easy, and delicious meal!  Rohrk and I agreed that paying the price for the prepared veggie mix is worth it, as weeknights can be really busy for us!  We’ll be stocking up on this teriyaki sauce, too!

(3) Sweet Baby Ray’s Honey Chipotle BBQ Sauce

I’m not a big fan of BBQ sauce, but Rohrk added this to the grocery list over the weekend.  He eats a lot of plain chicken and often adds BBQ sauce or mustard for some added flavor.  I tried this out tonight, and I was pleasantly surprised.  It’s BBQ sauce with a sweet and spicy kick — doesn’t really taste too much like BBQ sauce at all!  I made a chicken tender sandwich with Arnold Bread 100% Whole Wheat Sandwich Thins, a slice of cheddar cheese, and some of the honey chipotle BBQ sauce.  This will definitely be another regular in our fridge!

(4) One-Ingredient Ice Cream

We happened to have some overripe bananas in the freezer when I discovered this recipe.  It was pretty quick to do in the food processor; Grayson had his with cinnamon sugar, and Memphis and I had ours with peanut butter.  We’ll definitely do this again and try out different mix-ins; I think Nutella would be super-tasty!!!

City officials and the local community are holding their breath for next weeks opening of a ‘yet to be named’ mini strip mall on the city outskirts.

Yet To Be Named Strip Mall

With the recession bottoming out, they are hoping for a new jump in shopping and job creation. The mall will include a teriyaki take out, nail and tanning business, a non franchise pizza delivery store, an espresso stand, and a parking lot for 200 cars.

Leonard Freeman, long time resident and neighbor to the new mall is excited. “I love teriyaki and pizza,” says Freeman. “Having these shops close by will help my commute. This will save me an extra mile of gas.”

 
Davey Mayers, owner of the Teriyaki Take Out opening in the mall is optimistic too.

 “Our teriyaki chicken tastes just like teriyaki. People will see that our teriyaki tastes just like the stuff you get in Lynnwood.”

Not all residents are happy though. Sally Sands, vice secretary of the Snohomish Commerce Council sees a failure at hand.

“This will flop,” she says. “People want a fifth mexican restaruant or an Appleby’s restaurant. I can only wish the owners the best.”

Sands says Snohomish already has loads of nail salons and espresso stands.

“Why not add another fry and hamburger joint? If we add one more we’ll have eleven,” continues Sands. “That’s one more than Lake Stevens!”

A special preview will take place next Monday at midnight. Customers will be able to peek in the shop windows prior to them opening at 11am the next morning. Freeman can’t wait.

“I’ve always wanted to try a tan, now it will be across the street.”

on sunday evenings i like to cook some meats that i can use throughout the week for quick dinners, salads, etc. this week, i had 2 strip steaks and some pork chops. i have tried lots of different things with steak, but this time, i wanted to keep it simple – salt, pepper, garlic powder, italian herbs and a pinch of ground red pepper made a dry rub. i also prepared half of the pork chops this way.

with the other half of the pork chops, i was going to try something new. i butter-flied them first, this increases the surface area and makes marinating more effective. i then soaked them in a teriyaki marinade, and the juice and zest from 1 orange.

i started on a high heat for the grill, to get a good sear. then reduced the heat to medium to finish cooking. the corn was super simple – just trim the top of the husks and throw on the grill. butter and season once you remove them.

i would have to say, that it all came out very well! you have to be really careful when cooking pork as it dries out very easily. for this reason, i didnt leave it on the grill very long at all (10-15 minutes, but this is all depending on meat thickness and grill temps). when its just barely firm to the touch its ready to come off – this is purely subjective though, and as you get to know your grill, you will have a good idea of when its done. if you’re not too familiar with grilling yet, you can always brine pork first in salt water to help retain moisture. (you can only do this with pork and poultry)

the teriyaki/orange pork reminded me of asian dishes – the flavors came together so very well. this would be good in a chinese chop salad!

and the corn was so fresh and tender – the natural taste is just so sweet.

こじんまりしたカジュアル日本食レストラン・天使（Tenshi）が、エンジェルのアッパー・ストリートについ先日オープンした。店内は、ダークウッドの家具に和紙風のランプシェードで、シックにまとめられている。オーナーはイギリス人（に見える）だけれど、カウンターの中にいるのは日本人と韓国人たち。今回上には上がらなかったけれど、2階席もあるみたい。

テークアウトも店内でいただくこともできるメニューは、寿司やお弁当類（鶏唐揚げ、トンカツ、チキンカツ、鶏／鮭照り焼き等）。コンビニかスーパーで使われるような味気ないプラスチック・ケース入りで（パッケージは寿司チェーンのItsuの方がお洒落）、冷蔵庫にディスプレイされていてる。レストランというより、ファーストフード店のような感じ。私はトンカツ弁当（£6.50）、Mはちらし寿司（£8.50）＋みそ汁（£1.50）＋サーモンアボカド巻（6個入り£4.00？）を注文。トンカツは電子レンジでチンではなく、オーブンで温め直したのか、新しくあげてくれたのか分からないけれど、カリッと揚がって出てきたのが嬉しかった。

お味の方は、ファーストフード・ジャパニーズとしては上出来だと思う。イギリスに多い、なんちゃってジャパニーズ・チェーンのJapanese CanteenやWagamama、YO! Sushi、同じアッパーストリートにあるMisoや、最近増えている中国人経営の日本食（中華より日本食の方が儲かるから鞍替えしているのだそう）に比べたら、断然お薦め。不況のせいか寒さのせいか、ランチタイムでもあんまり人気がなかったけれど、日本食不毛の地・エンジェルで是非生き残ってほしい店だ。

Tenshi: 61 Upper Street, Islington, London, N1 0NY

A cosy casual Japanese restaurant Tenshi (‘Angel’ in Japanese) just opened on Upper Street, Angel. The interior is chicly decorated with dark wood furniture and paper lampshades. I didn’t go and see, but there is also seating area upstairs as well. The owner (?) looks British (but not sure), but workers are Japanese and Koreans.

Tenshi offers Sushi sets and Bento boxes such as Pork/Chicken Katsu, Chicken Karaage, Teriyaki dishes etc, and you can eat in or take out as well. The food is packed in a mundane plastic takeaway case and displayed in a fridge – it is more like a fast food restaurant (food packaging is more stylish at Sushi chain Itsu).  We ordered Tonkatsu (Pork cutlet £6.50), Chirashizushi (assorted fish over sushi rice £8.50), Miso soup（£1.50) and salmon avocado roll (£4.00). It was great that the Tonkatsu was fried very crispy and hot – I am not sure if they fried the pork from scratch or used oven to warm it up, but it was not cooked by microwave at least.

The taste is pretty good, as a fast food Japanese – its is much better than so-called ‘Japanese’ restaurant chains like Japanese Canteen, Wagamama, Yo! Sushi, and Miso (on the Upper street as well), or Chinese-owned Japanese restaurants; I read that now many Chinese open Japanese restaurants because they can earn more than Chinese restaurants. Tenshi was half empty when we went there even though it was at lunch time; maybe because it was cold or because of recession, but I hope Tenshi survives in Angel, where there is no good Japanese restaurant!

店内写真は、写真撮影に良いポジションに陣取ったMが愛用のi-phoneで撮ってくれると言ったので、信頼して任せたら、ひどい写真になってしまった。本当はもっと明るくてこぎれいな感じ。

M, who sat on the good position, told me that he would take a photo of the interior for me, with his precious i-phone, but it turned out terrible. The restaurant looks much better and more light than in the photo.

68 Days of Gourmet: Day 31

I hope everyone had a nice weekend. Mine was full of cooking, house hunting, cleaning and working out. Saturday morning started off with a bowl of oats full of apples, peanut butter, raisins and ground flax while I updated my blog with the seared scallops from Friday night’s dinner. Then I headed out for a quick 3 mile run with Sullie before meeting with our realtor to look at houses.

I was bad today and forgot to take a picture of dinner which was a homemade turkey ranch burger w/low fat cheese and lite mayo and brown sugar carrots.  the buffet made today kind of hard, especially after last night, but the workout today made up for all of it and more (i hope!)

my workout today was to run 10 miles.  michelle and kat helped me out.  kat started the run with me and michelle met us after a mile or so and ran with me to the halfway point and back.  then kat and michelle walked for a bit while i ran ahead and then michelle dropped of kat so that i’d have someone to finish with.  poor michelle fell on the sidewalk, tripping over a crack as we neared the 5 mile marker and kat got blisters on both of her feet from her new shoes!  i felt terrible.  the run itself was okay. i went a little slower than i might have liked otherwise but the different terrain of running on woodchips and my new running buddies were definite factors.  i got super hungry in like the 8th mile and ate a little bit of power bar.  it was super hot out too – maybe 80 degrees – which may not seem like a lot except when theres no breeze and full sun.  ugh!  but i made it to the end and that’s all that matters!  maybe next week i’ll actually sign up for the marathon…

brunch at onami’s: beef teriyaki (5 slivers), chicken teriyako (3 chunks), california roll (3 pc)

inari (1/2 pc), green tea ice cream (1/2 c.), mini chocolate chip cookies (1)

ice cream cone, crab cake (1/2 pc), squash tempura (1/2 pc)

chocolate special k bar, milk

portions for the day: stated w/the foods since there were too many…

activities for the day: ran 10 miles, secret santa exchange at onami’s with the lomita library gang, hula

1/3 cup sugar

1/3 cup oil

1/3 cup teriyaki

Put all the ingredients in a bag. Then put the bag in the refrigerator for 24 hours. At game time, grill 10 minutes per side, turning often.  ENJOY!!!

Originally uploaded by dicentragirl

This took about 8 minutes, start to finish.

Rice with teriyaki furikake. This would have been a vegetarian bento, but there is fish in the furikake.

On the right: squash balls, quails eggs, carrots, heirloom cherry tomatoes, snow peas and quick daikon pickle.

If you couldn’t tell by the copious number of photos I post of him, I really like my boyfriend.

I usually don’t like when my photos come out really yellow, but I like the warmth of these ones I took at a teriyaki place in the U-District. Apparently teriyaki is Seattle’s “specialty.” Its something I hadn’t really thought about but I guess the New York Times article is right… there is a teriyaki place on practically every other block! What about your city – is there a dominant type of restaurant?

* taken with kodak ultra max 400 on my canon eos rebel k2

**click images for full view

Day 10 of 28

Monday February 8th, 2010

Breakfast: Breakfast taco

Lunch: Ham and Cheese sandwich

Dinner: Pineapple Teriyaki Chicken and Rice

Additional Description:Today started of with a quick breakfast taco made with scrambled eggs, ham and cheddar cheese with hot sauce. My case of the Monday’s continued with an average ham and cheese sandwich for lunch. Luckily I regained my culinary composure in time for dinner. I cooked up some chicken breast and added teriyaki along with sliced onion, red and yellow bell pepper, pineapple and fresh grated ginger. I completed the dish with white rice on the side and the whole dish topped with a little fresh green onion. And if that wasn’t enough, I really wanted to add a hawaiian style dessert so I went with pineapple coconut upside down banana cake. It turned out just how I wanted, moist cake, not too sweet with great tropical flavor that makes you wishing you were on the island where palm trees sway.

Starting the week off with pretty simple breakfast and lunch I wanted to elevate the flavor and variety by nodding in the direction of our Island breathren in the pacific. I know that its pretty safe, as we often have this type of meal pretty regularly in my household. Regardless, its one of my go to favorites. The cake was inspired by a recipe I read from a hawaiian local cookbook. I modified the recipe a little here and there and also went with the addition of coconut witch I thought worked out well. For some reason upside down cake reminds me of a 1950’s dessert. Kind of like bundt cake or jell-o molds with fruit cocktail….I don’t have anything against those things and I have to say I really enjoyed the cake. I would make it again. Day 10 went really well in the world of cooking for me. Now to nail down the rest of my menu for the week. Aloha everyone in internet land.

It’s been about 2 years since we last ate at Matsuda in Studio City. It used to be right around the neighborhood where we used to live and we would frequent this place so much. Not much anymore since it’s so out of the way all the time. This particular day I asked B where she wanted to go for dinner and she said to that place where we used to go before I had J. And being the forgetful me, I googled the place. Found it and called for a reservation. So, off we went. Got there early enough that there weren’t a lot of diners. This afforded me time to chat with Yoko.

So, we ordered with out usuals which came with miso soup and salad.

B ordered her Una Don (eel bowl)…

J ordered Salmon Teriyaki with a side of rice …

And I ordered the Super Star Roll…

J didn’t have any of his usual toys with him that night and I was surprised that he finished the salmon all by himself plus the rice. That was a lot for a teeny tiny stomach. He was so proud of his accomplishment. See…

visit Matsuda on yelp