Sushi Tokyo Ten

(Shown above: Shrimp with Salmon Roe, Akami and Toro Tunas, and Rock Lobster) 

Just outside of the busiest train station in the world sits Sushi Tokyo Ten. Simply entering the restaurant is a sensory experience, as a single step over the curtained threshold removes a diner from the chaos of Shinjuku Station and offers a calm and quiet, warmly lit enclave.

Sushi Tokyo Ten is a culinary adventure, perhaps especially for folks who think they know sushi. The reigning principle here is omakase, which translates as “I will leave it to you.” Over the course of two hours, skilled chefs prepare 20 different small plates for each dinner guest. Each plate is prettier than the last! At the end of the experience, diners leave sated and relaxed.

If you find yourself in Tokyo, I recommend spending an evening at Sushi Tokyo Ten.

Vintage Post: King Crab Rolls

picture352

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!

picture337AIngredients (makes 4 large rolls)

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

picture3481/4 cup finely chopped celery, including leaves

1 loaf of fresh Simple Bread

1/4 cup butter

Directions

picture337Step 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 picture338Apliers.  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!

picture351Step 3) If using bay scallops, sauté them in a saucepan for 3 – 5 minutes until they are a milky white color.  Drain.

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!

Continue reading

Best Lobster Roll in Salem!

dotty-ray-s-lunchFirst things first. A few hours after arriving in Salem, we ventured into a cute little restaurant right off of the touristy Essex Street pedestrian mall. We were able to escape the bright sun while still enjoying the open air, grabbed a quick bite to eat (grilled cheese with fries) and listened to some really excellent live music.

However…

If we weren’t jet lagged, we might have realized before we asked for a table that restaurants in touristy areas also have touristy prices! We passed on the $25 lobster roll. Seriously – who charges $25 for a lobster roll when you can practically see the ocean from the restaurant kitchen? I digress.

Time to contact my good friends GOOGLE and UBER!

A quick web search for the best local lobster roll and where do Salem locals eat pointed us squarely in one direction – Dotty and Ray’s Restaurant. Located about a mile from The Hawthorne Hotel, Dotty and Ray’s is across the river from the touristy town center in residential Salem, where locals live and eat. Google says it’s a 16 minute walk. Uber says it’s a $4 ride. Take your pick, but GO!

For $12.95 you’ll get a lobster roll that’s so generously portioned and delicious, I dare you not to go back the very next day for more (we did!). Look! Look and imagine how delicious this is!
lobster

Casual, delicious, regional home cooking with great service and very reasonable prices -what more does a hungry tourist need? It was fun to watch the staff visiting with other diners in a familiar way; Dotty and Ray’s is clearly the place to catch up on local news over lunch. Even as outsiders, we were welcomed and enjoyed a bit of conversation with our server. It felt a bit clandestine to be the only tourists in a beloved local establishment, as if we’d discovered something too magical to share.

scallops

Scallop Roll

(Magical… Salem… see what I did there?)

Their scallop roll was amazingly sweet and also generously portioned. We substituted the fries for mashed potatoes, which were buttery and wonderful. If you’re in the Salem area, don’t miss out on lunch at the tucked away gem that is Dotty and Rays.

Salem Seafood Chowder

Soup1Chowder, or Chowda as the locals say, is popular in Salem. Many diners and pubs feature clam chowder high on their menu as either an appetizer or a complete meal with fresh bread. Two establishments, Tavern on the Green in the Hawthorne Hotel and also the wildly popular Red’s Sandwich Shop, offered amazingly delicious seafood chowder. Here at Crowded Earth Kitchen, we’ve done our best to recreate authentic seafood chowder, loosely based upon Continue reading

Chinese New Year: Poached Tuna with Noodles

WIN_20160116_133238Chinese New Year falls on Monday, February 8th this year. 2016 is the year of the Red Fire Monkey. You fall under the sign of the monkey if you were born in 1920, 1932, 1944, 1956, 1968, 1980, 1992, 2004, or 2016. Chinese astrology suggests that people born under the sign of the monkey should expect competition and challenge in 2016.

10 Pcs Fine Bone China Blue and White Bowl, with Free 10 Porcelain Spoons, Rice Bowl, Cereal Bowl, Soup Bowl, Fruit Bowl Set

Chinese New Year celebrations often span one week or longer, involving spectacular parties, fireworks, family reunions, and lots and lots of food! Today’s recipe for Poached Tuna with Noodles is just the dish to get you in the spirit of things, while still being kind to your body. Poached Tuna with Noodles is a heart-healthy dish complete with long vermicelli noodles for good luck! Noodles represent longevity, and according to superstition should never be cut.

WIN_20160116_131938Ingredients (Makes 4 side dish servings or 2 main dish servings)

4 inch piece of lemongrass, lightly crushed with the broad side of a knife

1 lime leaf

2 tablespoons tom yum paste

WIN_20160116_1307271/4 inch piece of fresh ginger, grated or finely minced

4 cups water

1 handful of vermicelli noodles (pinch your thumb and index finger together to make a circle, and fill the circle with noodles)

2 tablespoons dried shiitake mushrooms, broken into pieces

6 ounce tuna steak, cut into 1 inch pieces

1 cup snow pea pods, sliced into matchsticks

WIN_20160116_131525Directions

Step 1) Combine lemongrass, lime leaf, tom yum paste, ginger, and water in a wok or large pot. Bring to a boil.

Step 2) Add broken shiitake mushrooms and vermicelli noodles. Reduce heat and simmer for 3 minutes.

Step 3) Add tuna pieces and simmer for 5 minutes or until tuna is just barely pink in the center.

Step 4) Remove wok from heat. Stir in sliced snow pea pods. Serve immediately.

Seafood Enchiladas

WIN_20160123_132223This recipe begins with precooked seafood, and is surprisingly quick and easy to prepare. Grab a few ingredients on your lunch break, and you can have a fancy dinner tonight in less than 30 minutes!

WIN_20160123_130528Ingredients (Makes 16 enchiladas)

16 flour tortillas (10 inch diameter)

1 pound cooked shrimp (peeled, deveined, tails removed)

1 pound cooked, flaked fish or imitation crab

4 ounces cooked bay scallops

1 cup corn kernels

1/2 cup diced green and/or red bell pepper

1/4 cup finely diced onion

1 1/2 cups red enchilada sauce, divided

2 cups shredded Monterey Jack cheese, divided (use more if desired)

For the top sauce:

2 tablespoons butter

2 tablespoons flour

1 teaspoon mild chili powder (or use hot chili powder if desired)

1/2 teaspoon salt

1/2 cup milk

1 cup sour cream

WIN_20160123_125402Directions

Step 1) Combine cooked shrimp, fish, scallops, corn, bell pepper, and onion in a large mixing bowl. Add 1 cup of enchilada sauce and 1 cup of Monterey Jack cheese. Mix well. This is your seafood enchilada filling.

WIN_20160123_130506Step 2) Melt butter in a medium saucepan. Add flour and chili powder. Stir constantly over medium heat for three minutes, to form a roux-style base for your top sauce. Reduce heat to low; whisk in milk and salt. Stir in sour cream. Remove from heat. This is your top sauce.

Step 3) Add approximately 1/2 cup of seafood enchilada filling to the center of each tortilla. Fold tortilla in thirds, keeping the filling in the center, and place enchiladas folded sides down on a baking sheet.

Step 4) Using a pastry brush, lightly coat the tops of your seafood enchiladas with the remaining red enchilada sauce. Place a heaping teaspoon of top sauce on top of each enchilada. Spread top sauce over the length of each enchilada using the back of a spoon. Finally, sprinkle the remaining cup (or more) of Monterey Jack cheese over the tops of your enchiladas.

Step 5) Bake enchiladas in a preheated 375 degree oven for 10 – 15 minutes, or until the cheese on top of the enchiladas is melted and bubbly. Enjoy your seafood enchiladas!