Sunday night supper club: Japan

Speake:  Japanese beef and scallion rolls:  (from Gourmet)  Blanch 12 small scallion, then put in ice bath.  Take 1 pound flank steak.  Cut on a 30 degree angle into 12 piece.  Pound until very thin.  Salt.  Roll the scallions in the flank steak.  Tie with kitchen twine.  Set aside.  Meanwhile mix 1/4 cup saki, 1/4 cup mirin, 3 tbsp soy sauce, 1 tbsp sugar.  Pour over meat rolls and let marinate x 15 minutes, turning to coat.  Dry them and cook in 1 tbsp vegetable oil until browned on all sides.  Set aside.  Pour marinade into hot pan.  Reduce until syrupy.  Cut strings off of rolls and pour over rolls.

Mary Beth and Pete:  Tuna Poke. 

1.5 (+/-) lbs. sashimi grade tuna
2-2.5 avocados
Juice of 1.5-2 lemons
1.5 tablespoons sesame oil
1 tablespoon chili pepper flakes
3/4 cup chopped scallions
 
Combine in a bowl and refrigerate. Then put it on a

 pretty plate that someone left at your house, 

and let everyone stand around and "poke" your tuna. Delish!

Kingsleys salad, again recipe pending.

Sammy's marinated pork.  Again, no recipe.  There was a magical outcome when this pork and the Kingsley salad, along with some plain white were all mixed together.

The lovely Mary Beth.

Our gracious host, Pam

Sanford and Andy

Computer and Japanese food.

Miss Emma Kingsley

Mr. Finn Kinglsey

Beautiful Olive.

To finish, Pam made some wonderful tempura, including green bean, sweet potato, zucchini, and shrimp!