Happy Father's Day : Sashimi Salad

12 oz sashimi grade tuna, diced; 1/3 cup pickled cucumber(sweet & sour); 1/4 cooked shelled edamame; 1 tsp toasted sesame seeds; 1/2 tsp salt; 1 avocado, sliced; some  mixed baby green;1/3 cup miso vinaigrette.

Toss tuna, cucumber, edamame ,sesame seeds and salt in a bowl, arrange the tuna mixture, avocado slices and mixed green on a plate, then pass the vinaigrette on the side.

Blueberry French Toast

12 slices day-old Italian break, cut into 1-inch cubes;
2(8 oz) packages cream cheese, cut into small cubes; ( I only use 1 pkg)
1 cup of fresh blueberries;
12 eggs, beaten; ( I used all egg white, 1/3 egg while = 2 large whole eggs)
2 cups of milk; 
1/3 cup maple syrup;

1 cup white sugar;
2 tbls cornstarch;
1 cup water;
1 cup fresh blueberries;
1 tbls butter ( I skipped the butter)

1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Rotisserie Chicken Salad

1 Costco rotisserie chicken, picked & shredded; 1/2 medium red onion, chopped; 2 celery stalks, chopped (other options : chopped apple,grape,green onion,raisin,walnut...) 1 tbs light mayo; 1/2 cup Greek yogurt; salt&pepper

Combine all the ingredients in a mixing bowl. Season taste with salt & pepper.

Memorial weekend dinner :steak, black bean rice and grilled corn salsa

Black bean rice :http://www.the350degreeoven.com/2011/02/mexican/costa-rican-fried-rice-gallo-pinto/
Grilled corn salsa : http://www.eatingwell.com/recipes/roasted_corn_salsa.html

Golden Beets Salad

Cooked golden beets with endive, baby arugula, pistachios, sliced strawberry, feta cheese and vinaigrettes salad dressing



Golden Beets from California Famer's Market

Tres Leches

1 1/2 cups all-purpose flour,1 teaspoon baking powder,1/2 cup unsalted butter,1 cup white sugar,5 eggs,1/2 teaspoon vanilla extract,2 cups whole milk,1 (14 ounce) can sweetened condensed milk,1 (12 fluid ounce) can evaporated milk,1 1/2 cups heavy whipping cream,1 cup white sugar,1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
   
   

Seared Scallops with Herb Sauce

Heat a skillet over medium-high heat for 1-2  minuute, add cooking oil, put 8 large trader joe's japanese wild scallops in the pan and let sear until one side is browned, 1-2 minutes. Season with salt and pepper. Turn the scallops and sear until the second side is well browned, then transfer scallops to a plate.

Return the pan to medium heat. Add cooking oil and shallots and saute until the shallots begin to soften, then add cooking wine, herb(parsley, chive, or green onion, lemon zest). Gentlely roll the scallops in the sauce to wam them through. Taste for salt and pepper. Serve with arugula & baby spinach salad.