Wasabi Oil and Wasabi Ginger Marinade

Oh my goodness, what an amazing dance. We watched Dancing with the Stars tonight and the Jive that Joey and Kym performed was outstanding! I actually clapped spontaneously in my living room like they could actually hear me. What fun! I think I even picked up a couple of steps to add to our repertoire. We had sushi yesterday so, being the frugal gal that I am, I couldn't just toss the remaining pickled ginger, soy sauce packets and wasabi. Wasabi is a great element of flavor for many recipes. Here are two for you to try.
Wasabi Oil
Wasabi—that electric green pyramid that goes along for the ride with your sushi has the capability of detonating a small nuclear internal head rush if eaten too quickly. My friend Marita could bathe in it and not get enough- though I think a wasabi bath would make for too many overly tingly fingers and toes. This wasabi oil gives you the wasabi flavor while keeping your gray matter basically intact. Keep the extra wasabi from your sushi and use it to add that special spicy something to your next dish.
2 Tablespoon wasabi paste or more to your taste
1 Tablespoon mirin or sake
2 teaspoons sugar
4 Tablespoons extra virgin olive or grapeseed oil
In a medium stainless non-reactive (steel or glass bowl), combine the mirin and sugar. Stir well to dissolve the sugar. Add the wasabi and whisk well to blend. Whisk in the oil. Let the oil stand for 10 minutes before using. Be sure to whisk it up just before serving.

Wasabi Marinade
1 Tablespoon prepared wasabi paste
2 Tablespoons soy sauce
2 Tablespoons roughly chopped pickled ginger
2 cloves garlic
2 Tablespoons olive oil or wasabi oil
In a medium stainless non-reactive (steel or glass bowl), combine all of the ingredients and whisk to combine. Pour into a large ziploc baggie with the steak, chicken, tofu or other meat you are preparing for dinner. Seal the bag most of the way across and press out all of the air. Seal the bag completely and massage the marinade into the meat for a minute or so. Place the bag in a bowl in the refrigerator. Chill until ready to cook. You can even freeze the meat in the marinade and thaw when you need it. Grill or roast the meat to your satisfaction. It's sooo good.

Fresh Bread and Garlic Oil Post Blizzard

The snow stopped falling sometime before midnight after it's evoluton to freezing rain. When Ginger went out this morning she had to crunch through a good 2 inches of ice on the surface of about 8 inches of snow. I was in the mood for some fresh baked bread with garlic oil and pasta with sauce for dinner. I absolutely love the smell of baking bread. Sherwood made some fettucini and red sauce with mushrooms. We had some fresh broccoli and carrots as well. I popped a loaf of wholegrain bread in the oven and as it filled the house with aroma, Sherwood readied a bowl of garlic oil. The recipe for garlic oil is quite simple. for every 1/2 cup of extra virgin olive oil, mash up or mince or press 2 good sized cloves of fresh garlic. Pour the oil into a bowl, add the garlic and stir. If you are making this for friends and want them to be impressed and curious about how you got that much flavor into olive oil- heat it gently on the stove with a few peppercorns. This will infuse the oil with a peppery garlic flavor. Let it cool and remove the solids by pouring through a fine mesh strainer. Use the oil within a day or two. Another way to make it is just to stir the garlic and oil together. Let it sit for 15 minutes or so. Either way you make it- when you're ready to serve, pour a glistening puddle onto a bread plate or shallow bowl. Grind a few twists of black pepper on the top and sprinkle with coarse sea salt. Dip the edge of a crusty piece of bread into the oil and delight in its flavor. Delicious! I could eat only fresh (wholegrain) bread and garlic oil for an entire meal.
To top the meal off we all shared some dark chocolate m&m's. The little things in life sure make it great!