California Roll Salad

There is a hibachi restaurant that I used to frequent for every special occasion or just because I felt like going, darn it. That was also before marriage, kids, and a very tight budget. 


My salad choice this week channeled a little bit of of that restaurant, California Roll salad. I may have closed my eyes and temporarily left my super cluttered desk in my stinky room that smells like middle school and was sitting at a table eating delicious sushi. 


This salad is dressed simply with a mixture of soy sauce and vinegar - a perfect amount of bitterness to tie all of the components of the salad together. 


Today is the last chance to enter my giveaway here. Commenting closes at 2pm ET. 

Ingredients

1 package(s) (8.8-ounce) precooked white rice in microwavable cups

3 tablespoon(s) seasoned light rice vinegar

1 head(s) Boston lettuce

1 seedless cucumber, unpeeled and thinly sliced

1 ripe avocado, thinly sliced

1 pound(s) surimi (imitation crabmeat), broken into 1-inch chunks

3 tablespoon(s) reduced-sodium soy sauce

2 tablespoon(s) slivered pickled ginger

Directions

Prepare rice as label directs. Pour rice into medium bowl, and toss with 1 tablespoon vinegar; set aside.

Arrange lettuce leaves on large platter. Top leaves with seasoned rice, cucumber and avocado slices, and surimi.

In cup, mix together soy sauce and remaining 2 tablespoons seasoned vinegar.

To serve, drizzle soy dressing over salad; sprinkle ginger on top.

  

Source: Good Housekeeping

Drunken Alaskan Crab Legs

Whoa - hold the presses - move all of the blog posts back a day in the schedule. You HAVE to try these crab legs. I love Outback Steakhouse, but even with the specials that they run, it is still just a treat for special occasions. 

If I had my way, I'd have crab legs every night - but that's also if I had a maid, a chauffeur, and a butler. Unfortunately, I am not made of money and have none of those things. Thanks to a sale on crab legs at Aldi's and a delicious recipe from Emeril (BAM!), I was able to enjoy the most delicious crab legs I've had in quite some time. 

Ingredients

• 3 bottles premium ale
• 3 lemons, cut in 1/2
• 1 head garlic, split in 1/2
• 3 pounds Alaskan king crab legs, split
• Drawn butter, for serving

Directions

To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter.

Source: Emeril Lagasse, Foodnetwork.com