Main Meals Recipes

1 1/2 lb filet mignon 2 tb soy sauce 1 tb mirin 1 tb lemon juice 2 ts ginger grated 1 clove garlic minced 1 green onion thinly sliced 1 fresh cracked black pepper 1 lettuce leaves for garnish 1 6 inch daikon grated

Sear meat in a heavy skillet. Plunge into very cold water until chilled. Pat dry and set aside. In a medium bowl, combine soy sauce, mirin, lemon juice, ginger, garlic, onion (reserve a few pieces for later), and pepper. Marinate meat in mixture for several hours (up to overnight), turning frequently. Cut meat into very thin slices, arrange on a chilled, lettuce-garnished serving plate, and drizzle with marinade. Peel daikon and grate to a fine pulp. Put daikon in a separate serving bowl near the beef, and add reserved onion pieces to garnish. Serve beef chilled, with daikon as a topping. Notes: Adapted from S. F. Slack, "Japanese Cooking for the American Table." Please understand that this dish may represent a health risk, as the beef is mostly raw on the inside. Please take responsibility to keep the dish cold, use the finest quality beef possible, and notify your guests of any potential health hazards.

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1 cooked octopus 1 cooked prawns 1 raw tuna 1 salmon 1 salmon caviar 1 japanese sticky rice 1 lava seaweed 1 wasabi 1 asparagus 1 shiitake mushrooms

one: Pour cooked rice into a tray. Finely slice the salmon and the tuna. Put the seaweed onto a sushi mat and press rice down onto it. Slice the mushrooms and asparagus pieces and lay along the rice. Add the wasabi. Roll the sushi and cut into slices. Serve with salmon caviar, wasabi and soy. Recipe two: Squeeze the rice into balls and press the prawns, tuna or salmon into the top.

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1/2 box ( 8 oz / 227g ) Notta Pasta, any type 3 Tbsp extra virgin olive oil 4 anchovies 1 small onion, finely chopped 6 large cloves garlic, minced (about 1 & 1/2 tablespoons) 1/4 teaspoon crushed red pepper flakes 1/2 cup pitted Kalamata olives, roughly chopped 2 tablespoons capers 2 cans (14.5 oz / 411 g) Italian seasoned diced tomatoes Salt & pepper 1/4 cup grated Parmesan

1 Put a large pot of salted water on to boil. 2 In your largest nonstick skillet heat oil and sauté; anchovies, onions, garlic and crushed red pepper until onions are soft, and anchovies dissolved. 3 Add olives and capers. Sauté for one minute. 4 Add tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. 5 Meanwhile, boil Notta Pasta according to box directions, stirring to separate pasta. Drain and rinse briefly. 6 Toss Pasta with sauce. Salt and pepper to taste. Serve with Parmesan cheese.

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