I have partaken in a generous share of sushi lunches and dinners.  I've even had it for breakfast- o.k. it was Frushi at Orange in Chicago, but it was delicious. Last Friday night the kiddos and I went for a dinner at the new Japanese restaurant in our neighborhood, The Hibachi House.   They have a vast menu which was difficult to choose from, because I was so hungry but the basically stuck to what they knew.  Isabella ordered her usual tuna sashimi and miso soup.  Logan had California rolls and miso. River went adventurous and ordered the tuna and avocado roll and miso.  seeing a pattern here?  Sure these kids love miso soup and know good miso.  This passed the test as River ordered a second bowl.  They also love the fact that I'll let them get away with slurping their soup as it is traditionally acceptable in Japanese culture as is seen as complimentary to the cook.  The same goes for noodles.  I had a spicy tuna and a corona roll -delish!  Our server, Allen, was nothing less than awesome.  Not to mention he is a friend from our church, but we are never biased when it comes to food and service.  Actually, I may have created a few little food snobs as they expect good service and food.  There have been an unfortunate recipient or two of their polite constructive criticism.  Kids, they say the darndest things. *smiling*  After our meal we left stuffed to the gills and very sated.  Once we arrived home I called my sister, "I have a place for you.  We're going there for your birthday next week!"

Tuesday arrived, one day before her birthday, but what can I say?  She's turning 24 and has much better things to do on her birthday than have dinner with her sister.  I was there once, and not that long ago I might add, so I get her.  We took the approximately 3 minute drive from our house-this really could become a problem, at least for my bank account-and arrived ready to commiserate in The Hibachi House's culinary goodness.  We got the house salad with the ginger, vinaigrette dressing.  They have a more creamy dressing that Savannah, my sister likes, but I prefer the lighter one.  Our server, Allen again, was great as were all of the other servers who work there.  There was always a smile, friendly aknowledgment or helpful suggestion as I eavesdropped on the other tables.  To say we over did it would be an understatement.  We ordered way too much food and received a happy accident of an extra Philly roll. 

Here was our order:  Shrimp Tempura, Spicy Tuna-extra spicy, Thai Chili Roll, Playboy Roll, and Poisiden Roll.  and don't forget the 4 pieces of White Tuna Sashimi.  Needless to say, we couldn't finish it all.  We took 6 slices home to gratefull children and husband. 

Our absolute favorite was the Playboy roll, which comes served to the table in flames.  That's right flames.  The heat seares the rice and makes a crunchy outer crust surrounding the cool asparagus and tuna and shrimp center.  The Thai Chili roll was an interesting use of tilapia with a sweet hot kick.  After this meal we could have rolled ourselves out the door and home.  It was a wonderfully delicious and pleasant experience that we will be revisiting soon.  The Hibachi House is an excellent and welcomed addition to the Zionsville dining scene.  5 out of 5 forks.

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For at least 3 out of the 5 nights during the work week I wonder, "What am I going to make for dinner?"  or better yet, "What do I have time to make for dinner?"  Last week however, I planned ahead at least one day and marinated a pork loin, which I had cut into chunks for a quick stir fry the following night.  I have to give kudos to a dear friend, Touch, who over the years has introduced me to the simplistic, but wonderful world of Asian cooking, specifically Cambodian.  We have shared ideas and recipes and she never fails to impress me with flavorful, delicious meals.  This recipe is in honor of her for teaching me how to create a healthy, quick and tasty dinner that the whole family loves.  This is my no fail version of stir fry I have composed and even the pickiest of eaters ask for seconds.  The vegetables can be changed to suit your taste as can the meat or tofu, whatever!


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A couple of years ago, when I was pregnant with River, I was obsessed with Thai food.  I learned to make deliciously spicy and creamy curries, tangy, simple soups with complex flavors and the perfect jasmine rice just to start.  Last week this craving crept back up (no, I am not pregnant) and I went on my adventure for the exotic lunch.  On the west side of West Lafayette, just off Sagamore Pkwy in a small stripmall is Thai Essence.  I had eaten here when they first opened, but fater moving out of town had not had the opportunity to return.  It is the sister restaurant to Basil Thai in Chauncy Village on Purdue's campus.  Quite different from it's older sister, Thai Essence is a quiet, serene and minimalist establishment adorned with indigenous artwork and a palet of cream and black.  The service was friendly and courteous.   I love dumplings so my meal began with steamed chicken potstickers.  These are delicious and you can basically find good ones just about anywhere, however I believe that the actual dumpling wrapper may have been homemade.  Always a plus in my book.
Along with my dumplings, I additionally had my favorite and probably the most common of Thai soups, Tom Yung Kung.  It is a warming, sour (from the lemongrass and lime) and brothy soup with chunks of tomato, delicately steamed shrimp, mushrooms and cilantro.  Beware, it is spicy, one of the reasons I love it especially when I have a little cold.
For my entree I ordered Yum Nuer, a chargrilled steak on crisp lettuce with shallots, scallions and cucumber dressed in a chili lime viniagrette.  The warm smoky steak pairs so well with the spicy tart dressing, while the cucumber and lettuce provide a nice crunch that provides just the texture to top off an gorgeous salad. 
There are many more enticing entrees with noodles or rice, dimsum and mouthwatering desserts.  Take time with the menu it contains excellent descriptions of each item.  Whether you like it spicy or not, let you server know and they are more than happy to modify the dish to your specifications.  They are open Mon-Sat lunch: 11am-2:30pm and dinner:  4:30pm-9pm.  They are closed on Sundays, cater special events and accept reservations 756.239.9380.  Thai Essence is a gastronomic homerun.  

 

In high school I had this GREAT algebra/geometry teacher, Mr. Ratliff.  He was that teacher you loved to hate.  He was hard and stern, but he wanted you to learn and really cared.  Actually my mom had him when she was at Salem High School as well and she assured me he was the same then in his youthful years right out of university.  Anyway, he had this saying about things that should just be easy and work out right.  "This should be duck soup!"  Now, for whatever reason, I have incorporated this saying into my repertoire.

A few weeks ago what we thought would be a beautiful spring day, turned into a sweltering August-like heatwave.  As River and I sat in the kitchen going over the various ideas we had for our lunch, we decided that using the oven in these conditions would not be the best idea.  His idea "Let's go have sushi and salad!" was welcomed, however we agreed that it would be best to make our own at home.  We had enough ingredients for California Rolls and salad.  The rolls were basic, but the salad turned out great and we have made it once a week since that day.  Our simple, yet delicious salad follows.  Have to have meat?  Add grilled chicken or even a lightly broiled white fish on the side.

Simple Asian Salad  By Molly Seal

Dressing Ingredients:


•½ tablespoon ginger
•1 tablespoon sesame oil
•1 tablespoon rice wine vinegar
•1 tablespoon soy sauce
•½ tablespoon Dijon mustard
•½ tablespoon garlic minced
•1 ½ tablespoon olive oil


Salad Ingredients:


•¼ C julienned English Cucumber
•1 tablespoon sliced almonds
•½ C shredded cabbage/carrots (bagged coleslaw mix)
•3 Cherry Tomatoes halved
• ½ teaspoon toasted sesame seeds

Combine dressing ingredients in salad bowl.  Add salad ingredients to bowl.  Toss with dressing. Enjoy.  Serves 1.  Recipe can be easily increased to serve a crowd.