12:21: Unfortunately, the recipe for this is going to have to come later; it's go-time here, which means we're going to be doing more running around than blogging. Bear with us; all will be demonstrated in time!
11:58: finis! All that remains is to chill, cool, and plate. Though time consuming, this is far less difficult than you'd think. Don't be afraid to try it!
11:44: Still rolling the sushi. I am covered in peanut goo. Delicious, delicious peanut goo.
10:48: Wonderful, delightful houseguests have gone to procure soy sauce. Loves.
10:45: Soy sauce. A regrettable oversight. Bollocks.
10:19: Roll on, peanut filling!
10:06: The rice has been rinsed and is soaking. It'll keep doing that for another 30 minutes or so, whereupon we'll boil it up until it's good and sticky.
We may not be traditionalists, but we have traditions here at the Thanksgiving of Shiv and Biscuit. These traditions include: two gratins (always!), the herb and shallot turkey, and...
Vegetarian maki, actually. Spicy peanut rolls and avocado scallion rolls, to be exact. I couldn't tell you exactly how this tradition got started, because I was probably drunk at the time. As I tend to be at Thanksgiving.
I know, it sounds weird. But it is delicious, and has managed to keep a delightfully incongruous toehold upon our menu, to the delight and confusion of all.
I'll show you how as soon as I finish this slice of quiche.
Thai peanut maki
1 1/2 c dry-roasted peanuts, chopped fine
1/2c smooth peanut butter
1/4c boiling water
1 tsp sesame oil
2 tbsp good soy sauce
1 tbsp seasoned rice vinegar
1 tsp brown sugar (or honey)
red chili flakes
star anise powder
- In a medium-sized bowl, pour the boiling water over the peanut butter, whisking until completely combined.
- Add the chopped peanuts, soy sauce, vinegar, sesame oil, and sugar/honey. Season to taste with the ginger, chili, and star anise. That's it!
1 package (10 sheets) nori seaweed (many grocery stores carry this now)
2c sushi rice
1/2c seasoned rice vinegar
- Fill a drinking glass with water; put a butter knife in the water (sounds weird, but trust me)
- Take a piece of nori. Place enough prepared rice on it to cover 1/2 of the sheet (once it's smoothed out), in a layer about 1/4" thick. Use the wet knife from the drinking glass to smooth and spread the rice--it's glutinous and sticky, so using a damp utensil is KEY.
- Take a small handful of your filling and lay it out in a stripe along the center of the rice--it should be parallel to the long side of the rice field, about 1/2"-3/4" wide.
- To roll, carefully take the bottom edge of the nori (the side that has the rice) and roll it carefully around itself, moving away from you. The part of the nori that doesn't have rice on it should wrap around the resulting tube once or twice; seal it down using water. The seaweed will be on the outside.