| Recipes from Tracy Griffith (Cowboy Roll, Sesame Shrimp and Mango Roll and Peek-a-Boo Sushi) |
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Below are the three recipes from Tracy Griffith that were featured during DIY's one-hour special preview on HGTV, May 17, 2003 at 5 p.m. For more delicious recipes from Tracy Griffith (and Jamie Gwen) -- the hosts of DIY Cooking, click here .
Note: The following two copyrighted recipes come from Griffith's new book, Sushi American Style, which will be released in May or June of 2004 by Clarkson-Potter, a Random House company. The cookbook is an easy-to-follow guide to making sushi with American-style ingredients and using simple sushi techniques with modern flair.
Cowboy Roll Ingredients: 4 cups sushi rice
4 whole sheets nori
2 lbs. beef tenderloin
2 Tbs. coarsely cracked black pepper
1 Tbs. coarse sea or kosher salt
2 Tbs. vegetable oil
2 Tbs. coarsely cracked pink peppercorns
1/2 cup Maytag blue cheese, crumbled (or 4 slices provolone cut into strips -- optional)
1 bunch arugula stemmed, or baby spinach
1/2 red onion cut into 1/4" rings (rings cut in half)
1/2 cup wasabi mayonnaise
1/2 cup jalapeno soy dipping sauce Spread the pepper and salt onto a plate and press both sides of the fillet into the pepper to coat. Heat the oil in a skillet over high. Sear fillet about 8-10 minutes on each side for medium rare. Let tenderloin rest for 10 minutes. Slice tenderloin into 1/4" thick slices. Wrap rolling mat with plastic wrap. Place the nori on the rolling mat. Wet hands and spread about 1 cup of sushi rice evenly over nori. Sprinkle surface of rice with about 1 teaspoon of pink peppercorns. Flip the nori sheet over according to inside/out method. Place 4 to 6 slices of tenderloin in a line across the middle of the nori. Sprinkle about 2 tablespoons of blue cheese (or provolone) alongside the beef. Place several leaves of arugula (or baby spinach) in a line over the tenderloin. Break up 2 half-onion rings a line over the arugula. Roll according to the inside-out method, and serve with jalapeno soy dipping sauce. Makes 4 rolls.
Sesame Shrimp and Mango Roll Note: Tender shrimp and silky mango make the perfect combination for this "inside-out" roll. Ingredients: 2 cups sushi rice
4 half-sheets nori
8 large shrimp, shelled
2 tsp. canola or peanut oil
Juice of 1/2 lemon
6 Tbs. sesame-salt seasoning
1 large mango peeled, pitted and sliced 1/4" thick
2 scallions, split lengthwise
1 bunch cilantro
2 limes, quartered
1/2 cup ginger soy sauce Preheat the oven to 450B0F. Take each shrimp and thread a wooden skewer through the belly, from the head to the tail. This will prevent curling. Lightly coat the shrimp with oil. On a large plate, spread 4 tablespoons of the sesame-salt seasoning. Arrange the shrimp in a single layer in a shallow glass baking pan. Bake the shrimp for 3 minutes. Turn over and bake for 3 minutes more until they are just opaque. Remove shrimp from oven and let cool slightly before removing skewers. Cover the rolling mat with plastic wrap. Lay a sheet of nori on the plastic wrap. Spread about 1/2 cup of sushi rice evenly over the entire nori sheet. Sprinkle surface of the rice with a few pinches from remaining sesame-salt seasoning. Flip the nori over according to inside/out method. Place two pieces of shrimp, end-to-end, in a line across the center of the nori. Place two mango slices alongside each shrimp piece. Lay 2 pairs of cilantro sprigs, allowing leafy ends to overhang the sides of the nori. Roll according to inside/out method. Garnish plate with edible flowers and lime quarters. Serve with ginger soy dipping sauce. Makes 4 rolls.
Peek-a-Boo Sushi Note: These beautiful rolls are wrapped up in dried rice stick wrappers softened in tinted water to give them their tender pastel colors. The sweet rice recipe is a bit different--flavored with pineapple Jello and crushed pineapple instead of pudding. First, you'll need to make the sushi rice: Sushi Rice Materials and Ingredients: 4-6 cup rice cooker with "warmer" setting
3 cups short-grain white rice
3-1/4 cups water (more or less) Rinsing and Drying Pour measured rice into a free-standing wire-mesh sieve. Under cold tap water, swish rice around with your fingers until water runs almost clear. About a minute is enough. Don't over rinse as this may break the grains and lose too much starch. To dry, fan rice up and around sides of colander exposing maximum surface area. Let rice sit for about 30 minutes until completely dry. Cooking Place rice and water in the cooker and click to the "cook" setting. In about 20 minutes, it will click off. Don't open the lid; let rice rest untouched for about 15 minutes. This is the steaming time and essential to the rice's success. Stovetop Cooking For stovetop rice cooking, use a heavy-bottomed saucepan with a tight-fitting lid. The proper size is important. For 3 cups of raw rice use a 3 or 3-1/2 quart pot. Put washed and dried or soaked rice in pot with water. Over high heat bring to a boil and boil for 1 minute. Foam should bubble up around the lid but be careful not to let rice boil over. Reduce to medium heat and simmer for 3 more minutes. Reduce to low heat and boil for 12-15 minutes. Remove from heat and let stand uncovered and undisturbed for 15 minutes. This is the steaming portion of cooking. Rice is now ready to be dressed. Yield: 6 cups cooked rice Rice Dressing (sushi-zu) The sweet vinegar dressing used on sushi rice is called sushi-zu ("zu" means vinegar) and is the secret to glossy sushi rice with body and sticking power. This delicate dressing can be made ahead of time and kept in the refrigerator for weeks. The taste only improves with age. About 1 tablespoon of dressing to 1 cup of cooked rice is a good guideline. Equipment: Large shallow wooden bowl (make sure it doesn't have any salad dressing residue) or a large glass baking dish
Rice paddle Ingredients: 6 Tbs. of rice wine vinegar
2 Tbs. sugar
1 tsp. salt In a small saucepan, stir all ingredients over low heat until sugar and salt dissolve. Don't let mixture boil. Set aside. Or microwave for 60 seconds on high. Stir to dissolve. With rice paddle, scoop the rice from the cooker insert to a large wooden bowl or baking dish. Set cooking insert aside. You'll be putting the rice back into it after dressing. Spread out hot rice with the edge of the paddle evenly over the bottom of the bowl in an angled slashing motion. Holding the paddle perpendicularly over the rice, drizzle the dressing over the back and distribute evenly over rice surface. Continue to slice and fold dressing through rice until grains are coated and glossy. After a little practice, you'll find your own dressing rhythm. Place dressed sushi rice back into the cooker and cover with a clean, damp, kitchen towel to keep in moisture. Click cooker button onto the "warmer" setting. Sushi rice is easier to handle when it's warm and it tastes better, too. It doesn't have to be warm when you serve it, just when you are preparing it.
Peek-a-Boo Sushi Ingredients: 3 cups undressed sushi rice
1 small pkg. pineapple Jello
1/2 can crushed pineapple (with juice)
4 oz. marscapone or cream cheese softened at room temperature and cut into bits
1 tsp. vanilla extract
1-1/2 cups freshly whipped heavy cream (or Cool Whip)
3 Tbs. Sugar
1 pkg. rice wrappers (6" rounds or squares)
1/4 small cantaloupe melon (cut into 4" x 1/8" sticks)
1/4 small honeydew melon (cut into 4" x 1/8" sticks)
1/4 small pineapple (cut into 4" x 1/8" sticks)
3 Tbs. honey (liquefied in microwave for 10 seconds)
1 bunch mint Drain a 1/2 can of crushed pineapple, reserving all of the juice. Prepare one small package of Jello according to package directions using reserved pineapple juice as part of the 2 cups water. Remove the Jello from heat. Add 4 ounces of marscapone or cream cheese cut into bits. Mix until smooth. Whip cream with 3 tablespoons of sugar and add vanilla extract. Add Jello mixture to whipped cream. Fold in sushi rice to Jello mixture. Stir in crushed pineapple. Do NOT refrigerate. Have sweet rice standing by cutting board. Cover cutting board with sheet of wax or parchment paper. Cut fruits on paper to collect juices and reserve in a small bowl. Place fruit sticks in individual dishes. Mix honey with reserved fruit juices and set aside. In a dish bigger than the rice wrappers, pour in 1 cup of hot water. Choose a food coloring color such as green, blue, yellow or red. Add four or five drops of coloring and mix well. Take a sheet of rice wrapper and immerse in water for about 20 seconds or when edges begin to curl up. Carefully remove from water and (the rice wrappers are very delicate) place flat on a large cutting board. Spread about 1/2 cup sweet rice on each wrapper 1/4" thick leaving a 1" border on the bottom and sides -- and a 2" border at the top. Place end-to-end, two pairs each of fruit sticks across the lower quarter of rice. Place a sprig of mint on either end of roll. Carefully roll the wrapper up and around fruit sticks and rice. Set roll aside, laying on the seam to set. Continue this process with the remaining five rolls. (Rolls can be covered with barely damp paper towels and plastic wrap and refrigerated for up to 30 minutes.) Cut rolls -- like regular sushi rolls -- into six even pieces. Garnish the plate with mint leaves and serve with honey dipping sauce. Variations: Try other flavored Jello such as lemon, apricot, strawberry or raspberry. The pineapple accent in the rice works well with all of these.
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