Tipsy Tarts Deli

How to make your own basic Poke Bowl 1. Choose a base: Brown rice, coconut jasmine rice, white sushi rice, soba noodles, or leafy greens 2. Choose a protein: The foundation of poke is best-quality fresh raw fish. Cut the fillet lengthwise, working against the grain, into ½" strips. Then cut the strips crosswise into ½" pieces. If you can’t get stellar fish, tofu or cooked shrimp are good alts. We like ahi tuna, fluke, hamachi, salmon, tofu, or shrimp. 3. Choose a dressing: The fattier and firmer the fish, the more aggressive the dressing can be. Delicately flavored fish, like fluke, should be dressed simply. Ponzu, shoyu, gochujang, and spicy black bean paste are great bases to work with. 4. Add the fun stuff: Hit at least three of these categories to achieve textural contrast, depth, and balance. Fresh Fruits & Veg: Sliced avocado, bean sprouts, shelled edamame, or shaved radish Nuts, Seeds & Spices: Macadamia nuts, skin-on roasted peanuts, toasted sesame s

BLACKENED PRAWN STROGANOFF 455 g fresh prawns, peeled and deveined 15 ml olive oil 10 g Cajun seasoning 170 g fettuccini pasta 15 g butter 290 g fresh mushrooms, sliced 10 g chopped shallots 160 ml chicken broth 115 g sour cream 10 g cornstarch 235 ml chicken broth 195 g roasted red bell peppers 10 g drained capers Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes). In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the fryi