OKONOMIYAKI - YOUR BEST STREET FOOD

✢ Ingredients :

▸ Sauce

• ½ cup mayonnaise
• 2 tablespoons soy sauce
• 2 teaspoons Sriracha, or to taste

▸ Pancakes

• 5 large eggs
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sea salt
• 1/3 cup all-purpose flour
• 2 cups finely shredded cabbage
• 1 bunch scallions, trimmed and chopped
• ¾ cup raw baby shrimp or chopped larger shrimp
• Canola oil for frying
• 1 to 2 tablespoons sesame seeds, toasted
• Bonito flakes (optional)

✢ Preparation Steps :

1. To make the sauce: Whisk the ingredients together and voilà, your sauce. Set aside.

2. To make the pancakes: Heat the oven to 200°F.

3. In a large bowl, whisk the eggs with the soy sauce, sesame oil, and sea salt. Gradually add the flour, whisking until incorporated. Fold in the cabbage, scallions, and shrimp.

4. Warm a couple of glugs of canola oil in a large skillet (you want a thin film of oil) over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes; I usually make them about the size of a saucer. Cook for about 3 minutes on each side, or until golden brown. Keep covered in the oven while you make the rest.

5. Scatter the sesame seeds and/or bonito flakes on top of the pancakes and serve with the dipping sauce and a cold pilsner.

❤ Don't Forget To Read :

HOW A HEALTHY SUMMER DIET CAN KEEP YOU COOLER ?

SHRIMP BURGERS WITH ROASTED GARLIC-ORANGE AIOLI

✦ Ingredients :

• 5 tablespoons extra virgin olive oil
• ¼ cup finely chopped fennel bulb, plus 2 tablespoons finely chopped fennel fronds
• ¼ cup finely chopped shallots
• ¼ cup finely chopped red bell pepper
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon grated orange zest
• 1½ pounds shrimp, peeled, deveined, and finely chopped (by hand)
• Kosher salt and freshly ground black pepper
• 1 to 2 tablespoons Roasted Garlic–Orange Aioli (recipe follows)
• 4 hamburger or other buns (brioche is nice), toasted

✦ Preparations Steps :

1. In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the chopped fennel bulb and shallots and cook until they start to caramelize, about 8 minutes. Add the red pepper and cook for about 3 minutes; you want the pepper to soften but retain some texture. Remove from the heat and mix in the fennel fronds, chives, and orange zest.

2. In a large bowl, combine the shrimp with the sautéed vegetable mixture and salt and pepper to taste. Fold in enough aioli, a teaspoon at a time, just to bind the burgers. Form into 4 patties and refrigerate until ready to cook.

3. Heat the remaining 3 tablespoons olive oil in a large frying pan (cast iron works well) over medium-high heat. Fry the patties until golden and cooked through, about 4 minutes on each side.

4. Spread aioli on both sides of the toasted buns, and assemble the burgers, using your favorite accompaniments, such as big leaves of buttercrunch lettuce.

✦ Roasted Garlic-Orange Aioli :

• 1 head of garlic
• ½ cup plus 1 tablespoon extra virgin olive oil
• 2 large egg yolks, at room temperature
• ½ cup grapeseed or vegetable oil
• Kosher salt
• 2 tablespoons fresh orange juice
• 1 teaspoon finely grated orange zest
• Freshly ground black pepper

✦ Preparation Steps (Roasted Garlic-Orange Aioli) :

1. Heat the oven to 400°F. Peel away the outer skin of the garlic head and cut off the top ¼ to ½ inch to expose the individual cloves. Drizzle 1 tablespoon of the olive oil over the garlic, wrap it in foil, and roast for 30 to 35 minutes, until the cloves are soft when pressed. Let cool.

2. Squeeze the garlic cloves from their skin. Mash 3 cloves and set aside, reserving the rest for another use.

3. In a medium bowl, whisk the egg yolks. Gradually whisk in the remaining ½ cup olive oil, then the grapeseed oil—begin with small drizzles, then whisk in a thin stream until the mayo is very thick. Whisk in a pinch of salt, then the orange juice a little at a time (you may not need the full amount). Whisk in the orange zest and the roasted garlic paste. Season with salt and pepper.

❤ Don't Forget To Read :

TIPS FOR HALTHY EATING IN SUMMER

Grilled Vegetable Sandwiches

✔ Summer is my favorite season. I love the warm weather, the beach, the long hours of daylight, and the abundance of fresh produce available at farmers’ markets. This is the ideal quickie weeknight summer dinner. 

What really makes a sandwich is the bread it’s made on good bread is worth seeking out. For this sandwich, I like to use a crusty, whole wheat or multigrain rustic-style loaf, which you can find in any good bakery or Trader Joe’s.

How To Make PESTO MAYONNAISE ↷ 

• 1 cup fresh basil leaves
• 1 garlic clove
• 2 tablespoons grated Parmesan cheese
• Freshly ground black pepper
• ¼ cup light mayonnaise (I prefer Hellmann’s Light)

Ingredients :

• 1 medium eggplant, cut lengthwise into ¼-inch-thick
• slabs
• 2 medium zucchini, sliced lengthwise ¼ inch thin
• Olive oil spray or mister
• 2 tablespoons balsamic vinegar
• ¼ teaspoon dried oregano
• ¼ teaspoon kosher salt
• Freshly ground black pepper
• 8 (1-ounce) slices bread from a multigrain round
• country loaf
• 1 large tomato, thinly sliced

➥ For the pesto mayonnaise : 

In a food processor, combine the basil, garlic, Parmesan, and black pepper to taste and pulse until smooth. Add the mayonnaise and pulse a few times. 

➥ For the sandwiches :

Preheat a grill to medium (or preheat a grill pan over medium heat). Spray the sliced vegetables generously with olive oil and drizzle on the balsamic vinegar. Season with the oregano, salt, and black pepper to taste. 

Grill the vegetables until lightly browned and tender, 5 to 6 minutes on each side.

Toast the bread on the grill for about 1 minute per side. Spread the pesto mayonnaise on the bread.

Divide the grilled vegetables among 4 of the bread slices, layer the sliced tomatoes on the vegetables, and then top with the remaining 4 slices of bread.

Nutritionals Informations  ↷

• CALORIES: 260
• FAT: 9 g
• SATURATED FAT: 2 g
• CHOLESTEROL: 9 mg
• CARBOHYDRATE: 39 g
• FIBER: 7 g
• PROTEIN: 8 g
• SUGARS: 9 g
• SODIUM: 424 mg