Innie or Outie

A little bit of the celebratory goods from a local bakery for our elder dog’s birthday:

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This is a scrumptous fish dinner hubby came up with, Papa’s Sautéed Inubaa with Bleu Cheese Sauce Dinner:

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For the meal hubby sautéed the inubaa fillet (a local fish usually reserved for sashimi) in olive oil and fresh rosemary. The asparugus was steamed and then quickly sautéed in olive oil. Both were plated with rice topped with cracked toasted sesame seeds; the fish fillet was topped with fresh basil and then covered with a milk-bleu cheese sauce. To accompany the meal, he added a simple salad of iceberg lettuce, cucumber, red bell pepper, bacon bits, and cherry tomatoes with a creamy cheese dressing.

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Sometimes springtime can get humid enough to make it a little uncomfortable in the kitchen. Here’s a simple solution that requires very little heat, Papa’s Spring Salad:

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Hubby used iceberg lettuce, arugula, bacon, shrimp, red onion, avocado, and cherry tomatoes topped with a creamy cheese dressing. To accompany the salad, he made garlic toast strips.

This is similar to Bento#13, except instead of mackerel it had fish that the locals call gurukun.

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Here are some of the various popcorn gadgets and gizmos found in my net window shopping:

(Last Updated 30 Sep 2009)

Home Kitchen

Mini Carts/Stands

Nostalgia Electrics Mini Movietime (red) and (black or white) or even NFL Teams

Nostalgia Electrics Kettle Corn Popper (red)

Animated Characters

Fantasia Mickey Mouse

Hello Kitty

Countertop

Westbend 82306

Rival

Presto Poplite

Microwave

Presto Powerpop

NordicWare

Non-Traditional

On-the-Go Poppers

Max Burton

Vintage/Retro

Mickey Mouse

Toaster Central (various designs)

International

England

Duck Design

China/Taiwan

Blue/White Rocket

Switzerland

Blue/White Rocket

Hubby decided to try his hand at a Tex-Mex flavor meal, Papa’s Salsa Sauce Dinner:

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This simple, but tasty, meal consisted of steak cubes sautéed in olive oil, boiled carrots and potaotes sautéed in olive oil, and blanched handama (Okinawan spinach). The items were plated and then smoothered in a salsa sauce recipe he found on this Japanese foodie site.

This is another of the more local oba-style bentos. It had tonkatsu with ketchup as a sauce, goya chanpuru, deep-fried prawn, spam, sunny-side-up fried egg, rice, umeboshi, and an unusual (almost SOS flavor) chunky mashed potato with hot dog salad.

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Here is a quickie dish I came-up with that makes use of hubby’s leftover sauce, Shrimp and Mushrooms in Tuna-Lemon Sauce Pasta:

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Bow-tie pasta
1 tablespoon olive oil
25 frozen shrimp (partially defrosted)
1/4 medium red onion (diced)
1 teaspoon minced garlic paste
1 teaspoon white pepper
1 teaspoon soy sauce
1/2 teaspoon minced ginger paste
1 samll can sliced button mushrooms (drained)
1 cup Tuna-Lemon sauce
1 tablespoon cornstarch
2 tablespoons chopped fresh parsley
Grated parmesan cheese
Fresh parsley sprigs

Prepare pasta according to directions on package.

Meanwhile, cook shrimp in olive oil in skillet on medium heat. Once slightly pink, stir in onion, garlic, pepper, soy sauce, ginger, and mushrooms to the shrimp and liquid from remaining from defrosting. Continue to cook until most of the liquid has boiled down. Add tuna-lemon sauce to the mixture and bring to a light boil. Stir in cornstarch to thicken.

Once cooked, strain pasta and return to pot. Add shrimp mixture and chopped parsley to the pasta and toss lightly. Place in serving dishes, sprinkle with parmesan, and garnish with parsley sprigs.

Since we were having a busy day, hubby threw together a quick salad – Papa’s Okinawan Spinach Salad:

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For this salad, he used iceberg lettuce, handama (Okinawan spinach), spring onions, cherry tomatoes, and bacon bits topping it all with a bottled Japanese creamy cheese dressing.

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This is a sweet that can be found at one of the local bakeries on island.

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This particular roll reminded me more of a sticky bun. Although tasty, the cinnamon flavor was almost nonexistent and there were no raisins in the bun.