Now here’s a good one! I remember having these at a friend’s house and was given the recipe quite some time ago. These recipes are ones written on scraps of paper in my recipe box. Some of them I used to remember. Some of them I was rather drunk and don’t remember, or, rather drunk [...]
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The other day, Costco had a Seafood Roadshow showcasing different shellfish at special prices. One of the dishes I tasted was this flavored cooked tiger shrimp. It was delicious and I couldn’t wait to get home to experiment to see if I can duplicate the flavor. Here is the result: In their new cookbook, Nobu Miami: The Party Cookbook (Kodansha), Matsuhisa and Buckley distill influences from Japanese and South American—particularly Peruvian—cuisine. For this cooked version of their ever-popular Nobu Sashimi With Dry Miso, the Japanese seaweed known as kombu is placed into a steamer along with a fillet of Chilean sea bass. “Make sure, of course, not to cook it too much,” they write, “just until it flakes when you insert a fork or [...] |
 
 
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