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Seafood & Sushi

Crispy Cornmeal Shrimp

¼ cup flour
¼ cup cornmeal
1 teaspoon Cajun seasoning
1 pound Shrimp
2 eggs, beaten
canola oil

In a bowl, whisk together flour, cornmeal and Cajun seasoning.
Dip 1 pound raw peeled and deveined medium or large shrimp in 2 beaten eggs, then coat in the cornmeal mixture.

In a skillet, cook the shrimp in ½ inch of canola oil until golden and crisp, 2 to 3 minutes. Serve with tartar sauce.

 

Spicy Tuna Roll 

Makes 4 rolls; about 30 pieces

Spicy Tuna Mixture:

1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 tablespoons canola oil
Salt and freshly ground black pepper
4 (8 1/4 by 7 1/4-inch) sheets roasted nori

Sushi rice

1 cup white sesame seeds
1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
1 1/4 pounds fresh tuna, finely diced
1/2 cup coarsely chopped cilantro leaves
3 scallions, thinly sliced

For the spicy tuna mixture:
Whisk together the mayonnaise, mustard, chipotle, honey and oil; season with salt and pepper.
Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press 1/4 of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you. Sprinkle with sesame seeds.
Flip the nori and rice over so that the nori is now the top layer. Make a thin line of cucumber along the nori 1 to 2 inches from the edge closest to you. Drizzle some of the spicy mayonnaise mixture over the cucumbers, then spoon on the tuna and sprinkle with cilantro and scallions. Roll tightly, using the sushi mat to guide you. Slice about 1/1/2 inches thick. Repeat with remaining ingredients to make a total of 4 rolls.