Tag: pomegranate

Well, as Tele has previously posted, the other night we went to Kobe. I think its a fine little sushi bar, and I must say that while I was there I fell in love with Red Snapper. That's some awesome fish, I tell you what.

The problem, however, is as much as I love sushi, I can almost never eat enough of it. I can eat .. well.. quite a bit more than I logically should be able to eat, and I fear that it's my voracious appetite that will condemn me to a) not eat enough at a sushi bar, b) eat so much at a sushi bar that the itamae and I have to battle in hand to hand combat because they have nothing left in the restaurant to eat, or c) I've eaten so much sushi that the Pacific ocean is declared devoid of life. A good example, is what I had to eat today. I had the following to eat:

• 4 cups of coffee
• 1 cup of tea
• 5 bottles of water (16 oz)
• 4 sandwiches
• 1 cup cheese popcorn
• 2 truffles
• 1 pear
• 1 stuffed pork chop
• 1 baked potato
• 1 bowl of cinnamon apples
• 1 bowl of coffee icecream

At the sushi place, if I recall correctly, I had:

• 5 pc cucumber roll
• 5 pc philadelphia roll
• 4 hamachi (yellow tail)
• 2 red snapper
• 2 crab roll
• 3 cups green tea
• 1 16oz sake

and we went out for frozen yogurt afterwards, in which I had a 16oz plain with pomegranate seeds.

I think I have a tapeworm. He and I understand each other.

This isn't so much of a traditional Tapas recipe, as something I want to make but haven't had the time. Stolen from here, credit goes to them.

Vinaigrette: * 1/2 cup pomegranate juice * 1 teaspoon finely minced shallot * 1 tablespoon champagne vinegar or white wine vinegar * 2 teaspoons fresh lemon juice * 1/4 teaspoon sugar * 1 tablespoon extra virgin olive oil * 2 tablespoons walnut oil

Salad: * 4 ounces Earthbound Farm Organic Mixed Baby Greens * 1 Fuyu persimmon or ripe pear, thinly sliced * 1/4 cup toasted or candied walnuts * 1/3 cup pomegranate seeds

To make the vinaigrette, place the pomegranate juice in a small pan and reduce to 2 tablespoons over medium high heat. Combine the juice and the remaining vinaigrette ingredients in a small glass jar and shake vigorously to combine.

Place the mixed greens in a large bowl and add half of the vinaigrette, tossing to coat the leaves. Add more dressing as desired.

Divide the salad between 4 chilled plates and decoratively arrange slices of persimmons or pears atop the greens. Sprinkle each serving with walnuts and pomegranate seeds and serve immediately.

Thats the cut and paste version from the website. I'm probably going to mangle it a bit, because of time, money, and treasure hunting reasons. I'm going to omit the walnut oil, at least.