Perfect with brunch or afternoon tea, these little cookies offer lovely and surprising flavors. Because they are crisp (perfect for dunking), they will keep well in a sealed storage container on your counter or in the freezer. Let’s get started! Continue reading
A new dining adventure awaits you on the Northeast corner of South Kinnickinnic Avenue and East Oklahoma Avenue in Bay View… Sushi GO!
For all of the dining options in Bay View – and there’s stiff competition here, my friends – sushi restaurants are still uncommon. There’s room in the local dining scene for a casually trendy place to meet friends for sushi and wine, and the proprietors of Sushi GO! are working enthusiastically to fill that space.
You can, of course, find the usual suspects on the menu – ginger salad and miso soup, California rolls, veggie rolls, etc. If you’re an American sushi joint traditionalist, you’ll find these familiar comforts exceptionally well prepared. The ginger salad is lightly tossed with a flavorful dressing – no big glop of orangey-pink dressing here. The miso soup appears to be made with pressed tofu, and is quite enjoyable.
The real stars of the Sushi GO! menu are the sushi burritos. I’ll confess to being a former sushi burrito skeptic, because I was (wrongly) envisioning the football sized monstrosities at actual burrito chains. Well, get that out of your head. The sushi burritos at Sushi GO! are just the right size to be satisfying without being excessive, are made with well prepared rice and sheets of nori, and are filled with delectable combinations of ingredients.
Try the Bayview Bacon Sushi Burrito! As the menu says, this gem is filled with “Crab Salad, avocado, cucumber, bacon fat caramelized onions, [and] bacon.” The crab salad is excellent, and the bacon is a fabulous thick cut variety favored by connoisseurs. The Bayview Bacon Sushi Burrito is ah-mazing, and let me interrupt before anyone gets precious about “traditional” sushi ingredients. While exploring sushi offerings in every district of Tokyo, I saw Japanese diners relishing everything from fried eggs to miniature hamburger patties on their sushi. Anything goes. Anything. Bacon? Yes, please!
Amanda, one of the proprietors, was friendly and welcoming. She walked me through the menu, and even offered a generous sample of their Spicy Tuna Roll made with honey sriracha aioli (delish!). I visited at lunchtime with pint-sized diners, and she made them feel welcome.
I can’t wait to return soon during evening hours for sushi and sake.
“It was quite a feast!”
Planning a visit? Check out SushiGoMKE.com or stop by at 2110 E Oklahoma Ave, Milwaukee, WI 53207
Happy Holidays, Everyone!
King Crab Rolls just might be my very favorite special occasion food. While King Crab is expensive, it is spectacularly delicious. Alaskan King Crab is a wild caught (never farmed) product, and is sustainably harvested. I feel much better about splurging on a pricey ingredient if I know my purchase is not harming the environment.
Everything about this recipe, from the decadent seafood to the homemade rolls toasted with real butter, shouts “Special Day!” Whatever you happen to be celebrating, King Crab Rolls will make your mealtime grand!
1 1/2 pounds shell-on King Crab legs
1/2 pound bay scallops (optional)
1 teaspoon seafood seasoning blend
1/4 cup real mayonnaise
1 loaf of fresh Simple Bread
1/4 cup butter
Step 1) Drop crab legs into a large pot of boiling water seasoned with 1/2 teaspoon of seafood seasoning blend. Leave crab legs in boiling water for 3 minutes if they were fresh, or 10 minutes if they were frozen (typical).
Step 2) Drain crab legs and crack with a hand held nutcracker or clean pliers. Extract meat using a small fork (a fondue fork works well, if you have one). King Crab legs are spiny – hold them with a potholder to avoid hurting yourself! Be patient with this step. It may take 30 minutes or so to extract all of the meat. Your effort will be worthwhile!
Step 4) Gently combine crab meat, scallops, mayonnaise, celery, and remaining 1/2 teaspoon seafood seasoning blend. Try not to break up the crab meat. Refrigerate.
Step 5) Cut four generous, 2 inch thick slices from your loaf of Simple Bread. Then, cut through the middle of each slice from the top, stopping 1 inch from the bottom crust. Your slices should open in narrow “V” shapes, as shown above.
Step 6) Place 1/4 cup of butter on a baking pan with low sides, and melt by placing in a 350 degree oven for a few minutes. Watch carefully, and remove pan when butter is just melted!
Step 7) Place each of your four “V” shaped bread rolls down on the melted butter, then flip over so that each of the two outsides are buttered. Return pan to oven to toast your bread rolls for five minutes.
Step 8) Remove your toasted bread rolls, and carefully fill with equal quantities of your seafood mixture. Serve right away, while the rolls are warm and the seafood is cold.
Enjoy your special occasion!
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