Ephemeron

Miso Soup

Red Dragon: Tempura shrimp and avocado inside, spicy tuna on top with eel sauce
Green Dragon: Tempura shrimp and eel inside, avocado on top with soy bbq sauce
White Dragon: Tempura shrimp and crab inside, seared super white tuna on top with wasabi sauce

Beef Yaki Soba

Tempura Ice Cream

Popularity: 32% [?]

Here are some pictures from a trip to Robata Grill and Sake Bar at The Barnyard in Carmel. It’s possibly the worst lit restaurant in history… at least for photographs, heh. These pictures are from way back in March, so I don’t remember most of the names of the dishes – and I’m too lazy to research it. I’d say it’s a good Japanese restaurant. I think the pricing is about average for this tourist area I live in (read expensive).

Paper Lantern

Sushi Bar

Robata Menu

Bacon-wrapped Chicken

Tempura Mushrooms

Sushi – Crunch Roll

Sushi Sushi Sushi

Sushi Sushi Sushi

They served water with a cucumber slice – very refreshing.

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Popularity: 3% [?]

We finally went to Sapporo at Fisherman’s Wharf in Monterey. We’d been meaning to try it for over ten years. The food is pretty good, but nothing spectacular. I’m pretty sure they use farmed salmon (gag). It’s always fun, especially for the kids, to have the chef put on a show while cooking at the table. Another perk is the amazing view from the huge picture windows. I don’t know if we’ll be going back anytime soon, but it was a fun experience.

Popularity: 2% [?]

My sister-in-law took me and Maddie out to lunch at The Prado at Balboa Park in San Diego. This is the appetizer we had, “with charred asparagus, wasabi cream, braised hijiki & a roasted garlic ponzu dipping sauce, tobiko aioli.”

Popularity: 7% [?]

Wasabi Leaf in Soy Sauce

Popularity: 2% [?]

When I’m cooking, I always go for quick and easy. Here’s a recipe I made up. It requires no added seasonings at all, unless you like things extra-salty.

1 T Olive Oil
Handful of Baby Carrots, halved
1/2 Yellow Bell Pepper, cut into 1-inch pieces
1/2 Red Bell Pepper, cut into 1-inch pieces
1 Crown of Broccoli, cut up into florets
1 Zucchini, quarted lengthwise, then cut into 1-inch pieces
2 Chicken Sausages (I used gourmet roasted chicken sausage with peppers and onions, but any kind of sausage will do.)
1/4-1/3 Jar Sun Dried Tomatoes in Olive Oil and Herbs (My very, very favorite brand is Bella Sun Luci.)
Chicken Stock (Make sure it’s either home-made or of really good quality. My very favorite kind is the Organic Free-range Chicken Broth from Trader Joe’s. It’s delicious, fat-free, and extremely inexpensive, too.)

In a wok (or very large frying pan with high sides), heat the olive oil on medium-high for a few seconds. Add the carrots and and and cook for a few minutes. Increase heat to high and continue cooking. Add chicken broth as needed and be liberal with it. Don’t let the pan dry out or your veggies will burn. Then add the peppers and broccoli and zuchini and cook for several minutes. Add the sundried tomatoes and sausage and cook until sausage is heated through. Serve as is or over rice or pasta.

Popularity: 3% [?]