3 PART SUSHI

Sushi Mazi located on division was one of the best sushi experiences that I have had. Making all the stops of regular sushi places but adding a lot of unique items that will fit any persons budget.

First dish was a purple Peruvian potato tempura with a sweet chili sauce. Very simple dish but great way to start getting your tastebuds attention. Only 4$

 

 

Second dish was a Philly roll and is definitely American inspired not only by the name but the ingredients aswell. Its a spicy tuna with cream cheese and avocado with spicy chili sauce and only 6$.

 

 

 

 

 

This dish was this amaxing tempura red snapper with mango, avocado, asparagus and fired onion with sweet mango and soy sauces only 8$.

FROM THE WILD

A friend from culinary school gave me a bunch of different fresh deer meats. I used some of the steaks already in a stew for my family, they seemed to enjoy it so I decided to up my game the second time I was going to cook some deer for them. Since I used my steaks I just had backscrap and ground deer left. So first I decided on an easy way to make deer familiar by making meatballs out of them with almond flour and garlic. For the soup base I blended the scrap with the rest of the ground deer and some parsley, onion, garlic and 12 egg whites. Put the mixture in a pot with cold chicken stock and made a deer consume. For the veggies I had some broccoli and califlower calling my name and just did a quick blanch in some salted water. With this whole dish it was hard to decide on a starch that would hold up in this dish without being overpowering or take away from the natural deer flavors I was trying to achieve. My brother suggested a dumpling and to me that made perfect sense. While I started to make my dumpling batter I decided to boil and blend some garbonzo beans in the mixture. Garnish is green onion.

BURRITO COVERINGS

 The fusion burrito, what a huge discovery of mixing pretty much anything into a tortilla and making something new and unique. Well I believe this idea of just putting almost anything in a tortilla and calling it a burrito fusion isnt that unique and exciting anymore. Yes the idea still works with alot of different kinds of flavors and ingredients and it’s a great thing to grab on the run. I think the burrito is definatly the new sandwich, but the whole idea is just run of the mill now and something I just come to expect at different venues. I beleive putting anything into a burrito now is more american then any fusion because we are the melting pot anyway, I think we all melt in a pot to be put into a burrito.

PONZU YAKISOBA

This is a dish I cooked up as an alternative to a weekly spaghetti. Started with noodle and always an easy pick I went with an asian start of yakisoba noodles. With a sauce I wanted a light flavor so I made a ponzu sauce which has a great lemon taste to it. Since the sauce is light I decided on a thin shaved pork shoulder for the protien. Braised bok choy in sesame oil and soy sauce until just slightly crisp. Started some onions in the wok, sweated them down then added some chanterelle mushrooms. Add the pork shoulder and cooked through. Then add chopped thai basil and added the noodles and steamed with ponzu sauce, then add the bok choy, plate and garnish with some fresh bean sprouts to keep the palet clean and add an sweet taste to the dish.

Best Grilled Cheese

 This is such a simple dish, very easy to put together. But this is the best grilled cheese I have ever had. The reason why this is the best is because they hit all the elements of a great grilled cheese and take it just a few steps further. In house potato bread sliced, layered with butter and grilled until the jack cheese put on top melts. Simple but perfect and highlighted with this smoked tomato soup. The richness of the smoke and the dash of sour cream to meld the flavors together in your mouth makes this soup almost to savory and to add this perfect grilled cheese to dip makes it out of this world. Then you have a red wine vin. dressing on good local hardy greens lightens the dish in between bites to keep your palet open and ready for more. You can find this dish at Country Cat restaurant.

BREAKFAST ISNT FOR DINNER

Can breakfast actually be dinner. For a lot of people I think the answer is a big yes. Whats better than some sweet pancakes or waffles, some fatty bacon, maybe a hash thrown in with eggs.  I cant argue about the heartyness of this meal but its just not dinner. First off if I have breakfast for dinner than what do I have in the morning? More breakfast? Can I have dinner for breakfast? I dont understand why people feel that they want to take a meal that they can have every morning, thats why they call it breakfast, and repeat it for dinner. Maybe its because nobody has the time to really cook a full breakfast in the morning and just grab a bowl of cereal instead and just still have that urge to get their complete breakfast. Overall breakfast is a way to start your day with nutrients to give you energy, help brain function. Dinner is a meal to recieve other vital nutrients we need and can digest better while we sleep as apposed to this rich, hearty, fatty mistake we sometimes call dinner.