Monday, September 29, 2008

New Japanese in MB

We walked downtown yesterday and had a late lunch at Sashi: Sushi + Sake. This place has been open for a few weeks but this was our first time trying it. Sashi is located in the Metlox Shopping area in downtown Manhattan Beach. On Sunday afternoons there is live music in the patio which contains the outdoor seating areas for Petro's, Shade Hotel, and Le Pain Quotidian. We had a great few of Incendio warming up and then playing their first set.

The boys order the kid's Bento Box and Tempura Udon Bowl. We start with an order of the Jalapeno Yellowtail. Bruce has the Angry Chicken and Sashimi combo and I try their Miso Black Cod and a stir fried beef dish.

The free concert sets a relaxing mood. It's a good thing too as the service keeps us waiting. The Yellowtail comes out in about 10 minutes. One of the kids meals quickly after that. But it's another 15 minutes before the remaining three entrees arrive at our table. In the meantime our waitress, or any waitstaff at all is non existent in the patio area. When she does appear, she drops something off and then runs away.

The food is tasty and well prepared. I find the stir-fried brown rice served on each dish to be a bit off the mark. Next time we'll have to ask about plain steamed white rice. Everyone enjoys their lunch.

We'll have to try again, perhaps when the live music isn't distracting the wait staff???

Sushi + Sake Lounge on Urbanspoon

Monday, September 22, 2008

Peach Salsa - last taste of Summer!

Peaches, grilled peaches. This was the inspiration for dinner. Bruce wanted chicken too and teriyaki. So I bought some boneless, skinless chicken thighs and cut them into big chunks. I marinated the chicken in a teriyaki marinade for a few hours.

But what to do with the peach idea. Salsa. I turned out fabulous!

Fresh Peach Salsa
1 clove of garlic
1" piece of ginger
1 Serrano chile
7 mint leaves
1 Tablespoon of honey
2 Tablespoons of lime juice
white pepper
1 large freestone Peach
4 green onions
Mince the garlic and ginger together until very fine. Mince the mint leaves into tiny pieces. Put the ginger, garlic and mint into a medium bowl.
Slice the top off the chile. Slice it in half lenghthwise. Scoop out most of the seed and membrane inside the chile. Finely mince the chile flesh and add to the bowl.
Add the lime juice and honey, a little salt and a little white pepper. Taste the mixture and adjust for sweet, sour and saltiness.
I was lucky enough to have a huge freestone peach to use. If you use just any peach, you may need to slice the flesh off of the stone before dicing it. Either way, dice up the peach flesh into 1/2 inch pieces. Add them to the bowl. Slice the green onions thinly and add them to the bowl. Fold the mixture together gently.
Voila! The spicy sweet taste of summer goodness! Excellent with teriyaki anything. Also good over grilled fish.