During the time we lived in Japan, we enjoyed many types of Japanese cuisine, including comfort foods at mom & pop restaurants and at festival food stands. Some of those delicious dishes are hard to find at Japanese restaurants in the U.S.. However, I've discovered Yo! Sushi (http://www.yosushiusa.com/find-a-yo/sarasota), a British-origin chain restaurant that sells both sushi and many Japanese comfort dishes.
I've recently dined at the one in Sarasota's University Town Center mall twice - once with my wife for dinner and once with a friend for lunch. The three of us enjoyed the food. It's not the same as having these dishes in Japan, but it's the next best thing.
They offer about 80 different dishes, including 18 vegan and 26 vegetarian dishes. They also have seven desserts and Japanese drinks. The dishes range in price from $3.00 to $7.00. Some of the more expensive ones are on sale for $3.50 until January 27.
They also sell the popular Japanese ramune soft drink in a variety of flavors. This bottled drink is also known as "marble soda" because you press down on a marble in the cap to open the bottle.
Examples of the dishes they offer in addition to sushi are: spring rolls, gyoza (pot stickers), chicken katsu, chicken katsu curry, shrimp tempura ramen, chicken yakisoba, shrimp yakisoba, spicy seafood udon, miso soup unlimited, and spring rolls.
There are two ways to get the dishes you want - either the traditional way from a server or off of a constantly moving conveyor belt. You can also do a combination of the two.
So if you have a craving for Japanese comfort food or want to try it, I suggest you give Yo! Sushi a shot.
Friday, January 20, 2017
Thursday, January 12, 2017
Limited Life Time Warranties for Home Repairs
When items in your home need repair, it can be worth your while to determine if they are covered by limited lifetime warranties. It can save you money and/or make it easier to find replacement parts. I have had good experiences with five different companies - Schlage (door locks), Blum (cabinet door hinges), Paramount (pool circulation systems), Moen (faucets), and Delta (faucets). In most cases, the parts and shipping were free. In one case, I paid a small amount for shipping.
In order to be covered, you have to be the original owner. You may have to provide proof.
Schlage has provided me with two door and lock sets, Blum with a number of hinges, Paramount with a pool pop-up, Moen with faucet cartridges, and Delta with an aerator. In all cases, the service people at these companies were very knowledgeable and helpful.
In order to be covered, you have to be the original owner. You may have to provide proof.
Schlage has provided me with two door and lock sets, Blum with a number of hinges, Paramount with a pool pop-up, Moen with faucet cartridges, and Delta with an aerator. In all cases, the service people at these companies were very knowledgeable and helpful.
Thursday, January 5, 2017
Easy-to-Peel Hard-Boiled Eggs
I used to get very frustrated with hard-boiled eggs that were hard to peel. Then I found this solution in an AOL article on suggestions for using salt. I've used it many times, and it works beautifully. I normally cook three or four eggs when we have them for breakfast.
Directions
Put eggs in a saucepan.
Fill saucepan with enough water to cover eggs.
Place one teaspoon of salt in water.
Put cover on saucepan.
Bring water to a boil.
As soon as water is boiling, remove pan from heat, but keep cover on pan.
Let covered pan sit for 12 minutes.
Remove cover and eggs, and serve. (Eggs will still be very hot, so you may have to wait a couple of minutes before peeling.)
Directions
Put eggs in a saucepan.
Fill saucepan with enough water to cover eggs.
Place one teaspoon of salt in water.
Put cover on saucepan.
Bring water to a boil.
As soon as water is boiling, remove pan from heat, but keep cover on pan.
Let covered pan sit for 12 minutes.
Remove cover and eggs, and serve. (Eggs will still be very hot, so you may have to wait a couple of minutes before peeling.)
Easy Baked Potatoes
My wife taught me how to make baked potatoes. I've tried it several times, and the potatoes turn out just the way we like them. It works fine for two potatoes, but cooking time might have to be adjusted for more potatoes.
Ingredients
Two baking potatoes, like Russet potatoes
Toppings, like sour cream, butter, green onions
Directions
1. Using a dinner fork, puncture potatoes:
- once at each end (one puncure with a 4-tined fork = 4 holes.)
- twice lengthwise on each side
- three times laterally on the top and bottom
2. Microwave on high for 5 minutes.
3. Preheat oven or toaster oven to 450° and bake for 15 minutes.
4. Serve, slice open, and apply favorite toppings.
Ingredients
Two baking potatoes, like Russet potatoes
Toppings, like sour cream, butter, green onions
Directions
1. Using a dinner fork, puncture potatoes:
- once at each end (one puncure with a 4-tined fork = 4 holes.)
- twice lengthwise on each side
- three times laterally on the top and bottom
2. Microwave on high for 5 minutes.
3. Preheat oven or toaster oven to 450° and bake for 15 minutes.
4. Serve, slice open, and apply favorite toppings.
Wednesday, January 4, 2017
Easy Sauteed Chicken, Celery, and Onion
This easy chicken skillet dish is my own creation, influenced by the Giada de Laurentiis Chicken Piccata I previously posted. It serves two. I created it to use some leftover celery and chicken broth.
Ingredients
- 3/4 lb of boneless, skinless chicken breast cut into 1-inch cubes
- 1/2 cup chicken broth
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 sweet onion, diced
- 4 stalks celery, rinsed, trimmed and pealed, with leaves reserved
- chop celery leaves
- 2 tbsp capers
- salt and pepper to taste
Directions
1. Put butter and olive oil in a large skillet and heat on medium high.
2. When oil is sizzling, add chicken and onions. If you like soft celery, add celery now. Otherwise, wait 'til next step. Cook for 3 minutes until chicken is browned.
3. Turn chicken. If you did not add celery in previous step, add now. Season with salt and pepper. Cook for 3 minutes.
4. Add broth, juice, and capers. Simmer for 5 minutes.
5. Dish skilled contents into bowls and garnish with celery leaves.
Ingredients
- 3/4 lb of boneless, skinless chicken breast cut into 1-inch cubes
- 1/2 cup chicken broth
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 sweet onion, diced
- 4 stalks celery, rinsed, trimmed and pealed, with leaves reserved
- chop celery leaves
- 2 tbsp capers
- salt and pepper to taste
Directions
1. Put butter and olive oil in a large skillet and heat on medium high.
2. When oil is sizzling, add chicken and onions. If you like soft celery, add celery now. Otherwise, wait 'til next step. Cook for 3 minutes until chicken is browned.
3. Turn chicken. If you did not add celery in previous step, add now. Season with salt and pepper. Cook for 3 minutes.
4. Add broth, juice, and capers. Simmer for 5 minutes.
5. Dish skilled contents into bowls and garnish with celery leaves.
Easy Chicken Piccata
Piccata or Picatta dishes are of Italian origin. In Italy, the usually involve veal or seafood. In the U.S., chicken is popular.
This easy and delicious recipe is a Giada de Laurentiis recipe that I found on foodnetwork.com. The original recipe serves four. I made some adjustments to make two servings rather than four. Below is my adjusted version.
Ingredients
- Two thin boneless, skinless chicken breasts. (You can butterfly slice one thick breast if you don't have two thin ones.)
- sea salt and freshly-ground black pepper
- All-purpose flour for dredging. I put two tablespoons on a plate.
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1/3 cup lemon juice
- 1/2 cup chicken stock (I used broth.)
- 1/4 cup brined capers, rinsed
- 1/3 cup parsley, chopped
Directions
Combine the lemon juice, chicken stock, and capers in a small bowl.
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 of the 3 tablespoons butter with the olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip the chicken and cook for 3 more minutes.
Add the mixture of lemon juice, chicken stock, and capers to the pan. If there are any brown bits on the bottom of the pan, scrape them and stir them into the sauce. Simmer for 5 minutes.
Remove the chicken from the pan. Put the remaining tablespoon of butter into the pan and whisk it into the sauce. Pour the sauce over the chicken, and garnish with parsley.
This easy and delicious recipe is a Giada de Laurentiis recipe that I found on foodnetwork.com. The original recipe serves four. I made some adjustments to make two servings rather than four. Below is my adjusted version.
Ingredients
- Two thin boneless, skinless chicken breasts. (You can butterfly slice one thick breast if you don't have two thin ones.)
- sea salt and freshly-ground black pepper
- All-purpose flour for dredging. I put two tablespoons on a plate.
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1/3 cup lemon juice
- 1/2 cup chicken stock (I used broth.)
- 1/4 cup brined capers, rinsed
- 1/3 cup parsley, chopped
Directions
Combine the lemon juice, chicken stock, and capers in a small bowl.
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 of the 3 tablespoons butter with the olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip the chicken and cook for 3 more minutes.
Add the mixture of lemon juice, chicken stock, and capers to the pan. If there are any brown bits on the bottom of the pan, scrape them and stir them into the sauce. Simmer for 5 minutes.
Remove the chicken from the pan. Put the remaining tablespoon of butter into the pan and whisk it into the sauce. Pour the sauce over the chicken, and garnish with parsley.
Super-Easy and Delicious Pork Loin
Pork loin and pork tenderloin are two very different cuts of pork from different parts of the animal. The tenderloin is very narrow in diameter, about 2 inches in diameter; and the loin is wide - about 4 - 5 inches in diameter. I have cooked pork tenderloin many times, but not pork loin. In searching the Internet, I found a tenderloin recipe that sounded really easy, and decided to try it on pork loin. The results were terrific - juicy, moist, and delicious.
I found the original rccipe on allrecipes.com (http://allrecipes.com/recipe/176359/easy-marinated-pork-tenderloin/) I made a couple of changes to the original recipe. I:
- used a shallow roasting pan rather than a baking dish,
- used a 24-ounce piece of meat rather than 2 pounds, and
- calculated the cooking time on a per-pound basis rather than giving a 2-pound time.
The recipe below is my version. It should make three to four servings, although the two of us managed to devour the whole piece.
(The way I ended up with a 24-oz piece of meat was that Publix had a sale and the pork loins on sale were very large. I bought a 6-pound loin and cut it into four equal lengths. I froze the three pieces I didn't use.)
Ingredients
1/4 cup olive oil
1/4 cup soy sauce
1 clove garlic, minced
3 tbsp Dijon honey mustard
salt & ground black pepper to taste
24 oz. piece of pork loin
Directions
1. Cut excess fat off the pork loin.
2. Whisk together the olive oil, soy sauce, garlic, mustard, salt and pepper in a bowl. Place the meat in a resealable plastic bag and pour in the marinade. Marinate in the refrigerator for at least an hour prior to cooking.
3. Preheat oven to 350°.
4. Place the meat in a shallow roasting pan and pour the marinade over the meat.
5. Cook in the oven for 20-30 minutes per pound, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145°. I cooked the 24-oz. loin for 45 minutes.
I found the original rccipe on allrecipes.com (http://allrecipes.com/recipe/176359/easy-marinated-pork-tenderloin/) I made a couple of changes to the original recipe. I:
- used a shallow roasting pan rather than a baking dish,
- used a 24-ounce piece of meat rather than 2 pounds, and
- calculated the cooking time on a per-pound basis rather than giving a 2-pound time.
The recipe below is my version. It should make three to four servings, although the two of us managed to devour the whole piece.
(The way I ended up with a 24-oz piece of meat was that Publix had a sale and the pork loins on sale were very large. I bought a 6-pound loin and cut it into four equal lengths. I froze the three pieces I didn't use.)
Ingredients
1/4 cup olive oil
1/4 cup soy sauce
1 clove garlic, minced
3 tbsp Dijon honey mustard
salt & ground black pepper to taste
24 oz. piece of pork loin
Directions
1. Cut excess fat off the pork loin.
2. Whisk together the olive oil, soy sauce, garlic, mustard, salt and pepper in a bowl. Place the meat in a resealable plastic bag and pour in the marinade. Marinate in the refrigerator for at least an hour prior to cooking.
3. Preheat oven to 350°.
4. Place the meat in a shallow roasting pan and pour the marinade over the meat.
5. Cook in the oven for 20-30 minutes per pound, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145°. I cooked the 24-oz. loin for 45 minutes.
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