Challenge 4: Play with your Food

Our first challenge of 2011!  Pretty exciting...  And it's a challenge that I think we both were pretty excited to try.

The rules: Combine two food genres to make a new, unique recipe.

And that was the basic premise of our challenge...Other than that, no real stipulations.  So, here goes. 

Mexican Sushi

(Where the Japanese art of sushi meets Mexican flavors)

I love, love, love sushi.  It's a little expensive, though.  The last time I had sushi, I saw that they had a "Mexican Roll" , which was really a traditional type sushi with jalapenos.  But it led me to think about making sushi with other flavor profiles.  So, I decided on making sushi with a Mexican flavor profile.  I had never made sushi before...So this was quite the adventure.  My biggest concern was how to make it all stay together (seaweed seems to do that for traditional sushi...But I didn't want to use seaweed considering it contradicts the whole Mexican flavor profile...At first, I considered replacing it with something like romaine or something like that, but I decided to just skip it and hope that it would all stay together without seaweed or a seaweed substitute).


Begin by making your rice.  I used 1 c. rice and 1 1/4 c. water and my fantastic (and fairly inexpensive) rice maker.  When the rice is done cooking, I mixed it a drizzle of rice wine vinegar (this was on basically all sushi rice recipes), juice from half a lime, and about a tablespoon or two of chopped cilantro.

Then, I started on my chicken.  I seasoned it with my go-to Mexican spices (chili powder, oregano, cumin, onion powder, garlic).  Baked it at 375 F for 20 minutes, flipped them, then baked for 10 more minutes.  I considered buying the roasted chicken that Safeway sells (super convenient, good price) but I have lots of frozen chicken at home, so I decided to go that route.  When it was done, I let it cool, and thinly chopped it.

While the rice and chicken were cooking, I sliced my fillers (orange bell pepper, avocado and tomato).  I pretty much selected these ingredients based on what was on sale at the grocery store.  I imagine there are plenty of other tasty fillers (onions, jalapenos, cucumber, cheese, etc).

I also decided that the filler should have some sort of "sauce".  Honestly, this was my attempt at using some sort of glue to hold it all together.  So, in a small ziplock bag, I mixed a couple spoonfuls of low fat cream cheese with about half a can of green chilis.  Jalapenos would also work if you're looking for something a little spicier.

So, I began the assembly of my sushi roll.

After rolling everying together (I left the saran wrap on), I placed it in the fridge for about 10-15 minutes in hopes that this would help everything retain it's sushi like shape.  Then, I sliced the sushi rolls (with the saran wrap still on...I found it easier to take the saran wrap off the individual pieces).  Aaaand, the final product.

With a drizzle of Chalula...  Delicious. 

It was delicious, and it all stayed together better than I anticipated.  So I consider it a success.  

Ravioli Masala alla Mozzarella, Paneer e Spinaci 

(Or, Spinach and Mozzarella Ravioli in a Paneer Tikka Masala sauce)

I live in the land of the multicultural.

Vancouver is pretty much the best place to be if you're into fusion foods with strong ties to the U.S. and many other international profiles. Not to mention we hosted the 2010 Olympics, which showed everyone that no matter where you are from, you are welcome and you are in one of the best places in the entire world. (But lets not get political here)

At my school coffee shop, they sell samosas. You can find butter chicken pizza and Ukrainian food stalls at craft fairs. I've had durian-falvoured gelato. Japanese style hotdogs. Chinese apple pie tarts.

Being immersed in this area with these flavour profiles is always interesting and not always necessarily for the weak of stomach. But more often than not, if you are open to new things, you will find some amazing cuisine that you know you simply cannot find anywhere else. At all.

Though of Chinese descent, I decided to venture out and try two cuisines which were not all that familiar  to me. I chose Indian and Italian. Oh yes.

Now being a student of very little means and very little time, I didn't make anything from scratch, for which I apologize. But I promise you, the final product was delicious. And this is coming from someone who has a pretty weak palate for Indian cuisine. I hardly have it because I find it too overpowering and strong most of the time. But this was... delectable.

I blurred out the brand name here, but the masala came in a bag that you heat up in hot water (like poaching?) for a few minutes. Found at the supermarket in the 'Oriental Foods' aisle 

I opted for ravioli (the Italian component) and instead of a traditional sauce to accompany it, I used paneer tikka masala, a cheesy curry-type sauce. Both were ready made, store bought. But it saved a lot of time and was really, really tasty.

The masala had great consistency and you could probably throw in some cooked chicken if it tickles your fancy, but I kept mine vegetarian (the ravioli was a spinach and mozzarella breed). The dish turned out wonderfully and is strongly recommended if you want a completely new flavour profile to spice things up!

Of course, the components are so versatile and you could use any type of filled pasta and any type of curry to your tastes. It was definitely something different... and I think I'll have it tomorrow.

Ravioli Masala alla Mozzarella, Paneer e Spinaci 

(Or, Spinach and Mozzarella Ravioli in a Paneer Tikka Masala sauce)

I live in the land of the multicultural.

Vancouver is pretty much the best place to be if you're into fusion foods with strong ties to the U.S. and many other international profiles. Not to mention we hosted the 2010 Olympics, which showed everyone that no matter where you are from, you are welcome and you are in one of the best places in the entire world. (But lets not get political here)

At my school coffee shop, they sell samosas. You can find butter chicken pizza and Ukrainian food stalls at craft fairs. I've had durian-falvoured gelato. Japanese style hotdogs. Chinese apple pie tarts.

Being immersed in this area with these flavour profiles is always interesting and not always necessarily for the weak of stomach. But more often than not, if you are open to new things, you will find some amazing cuisine that you know you simply cannot find anywhere else. At all.

Though of Chinese descent, I decided to venture out and try two cuisines which were not all that familiar  to me. I chose Indian and Italian. Oh yes.

Now being a student of very little means and very little time, I didn't make anything from scratch, for which I apologize. But I promise you, the final product was delicious. And this is coming from someone who has a pretty weak palate for Indian cuisine. I hardly have it because I find it too overpowering and strong most of the time. But this was... delectable.

I blurred out the brand name here, but the masala came in a bag that you heat up in hot water (like poaching?) for a few minutes. Found at the supermarket in the 'Oriental Foods' aisle 

I opted for ravioli (the Italian component) and instead of a traditional sauce to accompany it, I used paneer tikka masala, a cheesy curry-type sauce. Both were ready made, store bought. But it saved a lot of time and was really, really tasty.

The masala had great consistency and you could probably throw in some cooked chicken if it tickles your fancy, but I kept mine vegetarian (the ravioli was a spinach and mozzarella breed). The dish turned out wonderfully and is strongly recommended if you want a completely new flavour profile to spice things up!

Of course, the components are so versatile and you could use any type of filled pasta and any type of curry to your tastes. It was definitely something different... and I think I'll have it tomorrow.