Tag: mango

I would love to tell you all what I ate at Kobe, but I really have no idea. Now you may be thinking of course you have no idea it has been almost a month since you ate there. Well, that really has nothing to do with it. I didn't remember what I ate when I left there either.

Here is the problem. Once the fish is cut and put on to a piece of rolled up rice, it all looks the same to me; except for Tai which looks extremely different from the tuna.

So all I know is that I ate a lot of raw fish. Included in that line up was at least 4 pieces of Tai (Red Snapper), some Toro (Fatty Tuna), probably some Maguro (Tuna) and Albacore (White Fish), and one order of Hotategai (Scallops wrapped in Nori). I also had some Philadelphia and Cucumber Rolls and an order of Tomago (Egg Nigiri).

As you can see I ate a lot. I could have sat there longer and eaten more, but that would get mighty expensive.

After we left Kobe we went to the Orange Pearl Yogurt Store where I got a Strawberry Mango Smoothie. That helped to finish filling me up.

I have to say that Kobe is where I first fell in love with Tai. I had liked sushi before the Tai, but I did not yet have a love for it. Then I decided to order Tai. It came out looking different from the other fish. It is white with a slight red color to one side of it. And a slice of lemon tops it. Tai has a sweetness to it that is remarkable. If you aren't sure about sushi or have not yet fallen in love with it I must suggest trying Tai. It may convert you for life (I'm talking to you too Mrs. Savory!).

Kobe I love you and your Tai! I'll be back soon.

We have this big bag of chicken breasts in the freezer. Not the good, boneless, dinner-in-ten-minutes kind, but the genetically enhanced, buffalo-breast, bone-in stewing kind. Tonight, I figured I'd try the bake-and-broil method to cook it.

I started by sweating some onions and garlic over medium-low heat, then increasing the heat to medium and dumping in:

1. A glazing liquid. (I used half soy sauce and half molasses; you could use honey, or heck, even mango syrup). About 1/2 cup.

2. One green herb. I used a little mexican oregano; thyme and/or rosemary might have been better, but I didn't have any.

3. One egg yolk. Just to make it more glaze-y.

4. Some small additions. For me- pepper, a spritz of lime juice, one crushed dried red pepper, and a little salt (not much- soy sauce, remember?)

After all this, I had a thick brown liquid that smelled like pureed awesome. I folded a long piece of aluminum foil into thirds, dumped in one breast, made a pouch, and slathered it with sauce. (Two breasts total, so I split it among both).

Next, the bake-then-broil. While the pouches of aluminum foil are closed, bake on 350 degrees for about half an hour- then, open the tops and broil on full blast for three-five minutes until the onions start to caramelize.

It was wonderful. The foil kept the chicken from drying out, and the glaze, once broiled in, was enough to make this dish a repeat customer.