Third Course at Chingi-i’s Frutti de Mare Dinner
Just steam it up!
Serve.
Shell.
Steamed Snow Crab
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Grilled Eggplant and Mustard, Sprouts, Anchovies and Greens Salad
Side at Chingi’s Frutti de Mare Dinner.
Soft grilled eggplant.
Begin with some Asian eggplants.
Set on a grill.
Turn over occassionally using heat-resistant Japanese hands. 😉
When cooked, cut open.
Add a bowl of dried anchovies.
A salad of sprouts, mustard leaves and lettuce drizzled with soy/onion/sesame dressing.
Grilled eggplant and salad.
A drizzle of soy on the eggplant.
Grilled Scallops in Dashi, Yuzu, Sesame
Second Course at Chingi’s Frutti de Mare Dinner.
Grilled Scallops in Dashi, Yuzu, Sesame
Start out with some sea scallops.
Separate the meat from the shell and wash thoroughly.
Remove the dark parts (innards).
Grill in sauce.
Side cabbage salad in a scallop shell.
Voila.
"Italian Sushi" – Uni-Stuffed Rigatoni
First of many courses at Ching-i’s Frutti de Mare Dinner
Uni-stuffed rigatoni, seaweed strips.
A mixture of sea urchin roe (uni), sake, scallions, seaweed.
Stuffing some rigatoni.
Careful hands.
Panko and soy sauce on top.
Perfection.
Inspired by the dish “Italian Sushi” Tuna-Stuffed Rigatoni
Favorite Things: Magnolia Bakery’s Banana Pudding
Now I’m hardly a fan of sweets but can never resist this whenever it’s around. Magnolia Bakery‘s Banana Pudding is fluffy and tasty and expertly combines Nilla wafers, bananas, condensed milk and vanilla pudding. This seriously has to be taken away from me or else I’ll finish it all.
A tub of goodness.
If it doesn’t look so attractive to you, just close your eyes.
Pleasure awaits.
