Isn’t it amazing how terrible 2016 was? There were so many things that just melted our brains from Brexit to Trump, police brutality to Aleppo, devastating natural disasters to Orlando & more. Congratulations on making it to 2017, but I regret to inform you that it’s not looking up all that much. Okay, forget the whole negative introduction because we can’t fight bollocks with hatred & pessimism. Let’s start this new year at Tiffany Bee on a more positive note: how I convince people to hang out with me i.e. if you feed them, they will come. Last year, I made poké for my friends & they loved it. This year, I’m finally sharing my recipe. For those of you out of the trendy food loop, poké is a Hawaiian dish consisting of seasoned raw fish that is complemented by a variety of accoutrements including rice or vegetables. It is an incredibly fresh & healthy dish, depending on its seasoning & accoutrements. If made in the comforts of your own home, it is easily more affordable & tastier than a restaurant. California’s been sprouting poké restaurants everywhere, you’d think they weren’t in a drought. Bad pun, I’m sorry Cali, forgive me. While it’s raining poké in Cali, Boston has only grown one poké restaurant & FFS it’s not even in Boston Proper, it’s in Somerville. That’s okay though, because where Boston is slacking, I GOT YOU COVERED WITH THIS RECIPE SO SCROLL DOWN, LOOK @ MAH PICS, & CLICK ON THE RECIPE LINK 2 FALLINLURVE.
It’s finally Spring, but New England kind of doesn’t care about seasons, so it’s already snowed a few times. But listen, I’m not here to talk about the drunk weather patterns of New England, I’m here to share a new recipe I’ve developed in partnership with Trident Seafoods, working with delicious surimi by Louis Kemp. Being a full-time student & working part-time is no easy feat, especially when you also need to find time to feed yourself & not break the bank. This is especially true for any working busybody or mom, so I came up with a recipe that y’all can bang out in 20 minutes or less!
If you’re new around these parts, hi, I’m Tiffany & I’m addicted to sushi. It’s always my default craving, however very expensive, especially when I want to blow my wallet on omakase. I admit that sometimes all I want is just a California roll–invented by Chef Ichiro Mashita who wanted to appease his LA customers who were turned off by the nori (seaweed) in sushi by flipping the rice inside out–because it’s an inexpensive & reasonable alternative to raw fish. This is especially appealing if you’re pregnant or scared of raw fish, so embrace this tasty alternative, y’all! Louis Kemp Crab Delights are made from Alaskan Pollock—a highly sustainable white fish also known as the world’s biggest source of palatable fish, which is commonly used in imitation crab products—and real snow crab. Let me just smash cut to the chase since I know you just HAVE TO KNOW WHAT IT IS I’VE MADE THAT ONLY TAKES 20 MINUTES TO MAKE, HURRY UP. It’s a deconstructed California roll in a bowl! Let me introduce you to my version of a quick & easy California roll fix for busy moms, millennials, people, everyone: the Spicy California Sushi Bowl. Spicy is always optional, but it’s essential in my household because the kick makes life more interesting.
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My first & only sushi recipe I’ve published was on the same day I held my first giveaway. The recipe was simple, vegan, & healthy, but I’ve finally made some sushi during the day & photographed it. It’s not vegan nor is it vegetarian, but it uses a sustainable fish, it’s baked, & it’s spicy. My regular prop table is covered with cold process soap things, so I apologize these photos aren’t as white & bright as my other ones. The real testament is whether or not FoodGawker gives this a thumbs up. This sushi roll has a small element of baking in it, but I promise it’s worth your time. Plus, any extra filling you have leftover can be used in a salad, atop noodles, or to make even more sushi. Hmm…now that I think of it, this would’ve been a better post if I also ran my much delayed giveaway. Next time…next time…while I can’t giveaway my food, I can giveaway some of my awesome soapy-Martha-Stewarty creations (room sprays, soap, bath bombs, etc) so…yeah. That’s worth a lot. Anyway, recipe link & some pictures after the jump!
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Today, I’d like to share with you my delicious new recipe of Blackened Cocoa Fish Tacos, which has a fantastic mix of coffee & cocoa powder. Coffee infused with cocoa is also a great alternative to coffee + cocoa powder. After my nearly month old post on South American inspired recipes, I’ve found myself on a bit of Latin kick. While I haven’t explored much of Boston’s offerings–honestly I’ve been told that there’s not much to explore anyway, I mean we don’t even have Valentina or Tajin, you guys; the struggle is real–I love making my own Latin dishes whether it’s tacos, nachos, enchiladas, or mole. Seeeee, I don’t only eat sushi & various Asian food, gosh.
Lacey, one of my best friends who’s currently studying abroad in Sydney, took note of my absence on TB the other day. She knows I loathe Facebook, so I don’t update it, which means she doesn’t get updated on what I’m doing with my life unless it’s on my Instagram or I text her. Well Lacey & other curious/noisy people, I’m updating, so I hope you can handle it. You ready?? I’m ready.
Last month, my former roommate Gaby visited me in Boston. She had never been before & wanted to eat ALL THE THINGS. Not only did Gaby & I share a bedroom back at our days at UCLA, we also share very similar backgrounds. Both our fathers are physicians, our parents are immigrants, our cultures value family & good food, & obviously, we both grew up in Southern California. Aside from all that, Gaby is a delight to dine & travel around the city with. She’s up for anything & eats it all, raw, cooked, fermented, whatever! She has a much stronger aversion to fennel than I do, which makes pho–a very popular Vietnamese noodle soup–on her list of, “I wish I could like it, but it has fennel [seeds].” So while she was here, we avoided Vietnamese food because no one (besides Vietnam) does Vietnamese food like SoCal anyway & went for New England’s finest: clam chowder, lobster rolls, & oysters. Gaby didn’t get to try my tacos, she did get a bowl of my Bun Rieu, a delicious Vietnamese tomato & crab noodle soup that happens to both be our favorites. It’s my specialty Vietnamese soup & her favorite thing I make. I hear she’s paying me in a surprise package of Valentina & Tajin, so I’m really excited. La vida es mejor picante!! Una vida sin picante es una vida muy triste. Muchas gracias, Gaby. 🙂
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If you’ve never heard of this delicious Sichuan dish before, now you have & you’ve seen a picture of it. Of course my rendition of it errs on the traditional meat & tofu dish, but this is still an amazing Chinese dish, which pretty much is a party in your mouth. Probably might even make you sweat a little if you can’t handle the heat. This would not be the greatest recipe to try if you’re in, oh I don’t know, California or Florida right now–the states that completely avoided the Polar Vortex because they defy the laws of Seasons–but if you’re in any of the other 48 states with the exception of parts of Texas, this dish is right up your alley. Autumn is happening & it’s slowly getting chillier with each passing week, so if you’re one of the strange individuals who doesn’t like soup–& apparently I know about at least 3 of you–mapo tofu is a nice solution. This dish is the perfect embodiment of Sichuan cuisine with its usage of their spicy peppercorns, reminiscent to the heatwave that is hammering a drought stricken California or the ever humid Florida. So, eat up this recipe & experience the heat before venturing out to the chilly autumn wind. Even if you’re not a fan of tofu, the sauce is so distinctive in flavor that the tofu won’t even bother you one bit. Not a fan of mushrooms? We’ve already talked about this.