Craig's Amazing Roasted Pumpkin Seeds

Ingredients:
As many pumpkin seeds as you can collect!
Worcestershire sauce (just enough to coat the seeds)

Directions:

1. Pick all the seeds you can out of the guts of the pumpkin(s).
2. Spread them out on cookie sheets so that they can dry.
3. Leave the seeds out to dry. When the membranes on the seeds begin to separate from the seeds, they are dry enough.
4. Take the tray outside and hand-rub the seeds until most/all the seeds are clean. Gently blow away the dried membranes as you rub the seeds.
5. Place the now-clean seeds in a microwave safe bowl and coat with Worcestershire sauce using a mixing spoon.
6. Microwave the bowl with the coated seeds on high for 1 minute to warm them up.
7. Mix the seeds again to coat them with the sauce. It sticks better when the seeds are warm.
8. Spread the seeds out on cookie sheets again and cook on 200F for 2 hours.
9. Enjoy!

Mentsuyu sauce for soba or tempura

Multipurpose sauce (for noodles and tempura)

Cook Time: 20 minutes

Yield: 1 cup

Ingredients

1/2 cup soy sauce
1/2 cup Mirin
1/4 cup sakehandful of Dried Bonito Flakes

Instructions

Put all the ingredients in a pot.
Let it boil and remove from heat.
Cool completely in the pot.
Strain bonito flakes.

Add water to taste.

Simply Delicious Tartar Sauce

Simple, but delicious tartar sauce. Great for fish!

1/2 cup low-fat Sour Cream
2 tbsp pickled sweet relish
2 tbsp mayonaise
2 tbsp finely chopped onions
2 tbsp lemon juice
1 tsp salt

Mix and serve.

Nobu's Miso-Marinated Black Cod Recipe

Adapted from Nobu: The Cookbook, Serves 4

1/4 cup sake 
1/4 cup mirin 
4 tablespoons white miso paste 
3 tablespoons sugar 
4 black cod fillets, about 1/2 pound each

Two to three days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in refrigerator for 2 to 3 days. 

To cook the fish: Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish skin-side-up on the grill, or in a broiler pan, and grill or broil until the surface of the fish browns and blackens in spots, about 3 minutes. Flip and grill or broil until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

BBQ Sweet Sauce

"Sweet Sauce"
by Aaron Franklin, world famous BBQ master in Austin, TX.

14 oz. ketchup
5 oz. water
2.5 oz. apple cider vinegar
2.5 oz. white vinegar
4.5 Tbsp. brown sugar
2.5 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
.5 Tbsp. Kosher salt
.5 Tbsp coarse-ground black pepper
1 tsp. cumin

Mix all ingredients in a pot and simmer until the flavors are well combined, about 20 minutes. Remove from heat. Once cool, store in an air-tight jar or bottle in the refrigerator. “It should stay good for months!” says Aaron. 

Roy's Misoyaki Butterfish Recipe

Found this great recipe over on the Home and Family section of the Hallmarkchannel.com website. Haven't tried it yet, but it looks about as authentic as it could be. Enjoy!

Tips:
Buy the freshest fish.
Fresh fish is vibrant in color.
Don't overcook! Cook on medium temperature.
Cook each side evenly.

Misoyaki Butterfish
Four 3-7 oz. boneless Black cod fillets or other oily fish.

For Marinade:
1 cup mirin
1 cup sake
1¼ lb shiro miso paste
1½ lb sugar


Method:
Bring all ingredients to a simmer and let cook until a medium caramel color is achieved. This will take 45 minutes to 1 hour. Cool.

Once cool, place fish in marinade and leave for 1-3 days.

When ready, sear fish on med-low heat on each side until nicely browned and cooked through in the middle. Finish under broiler.

For Sauce:
12 oz Red Bell pepper (finely minced)
12 oz Yellow Bell pepper (finely minced)
24 oz Onion (pulverized)
24 oz Daikon (pulverized)
9 cloves Garlic (fine minced)
3 oz Ginger (fine minced)
¼ bunch Cilantro (fine minced)
1 oz Scallion (fine minced)
4 oz Rice wine vinegar
8 oz WHEAT FREE Soy- Kikkoman
8 oz Vegetable stock
30 oz soy bean oil

Baby Bok Choy
½ lb Bok Choy
1 Tbsp Garlic (chopped)
1 Tbsp Ginger (chopped)
To taste Kosher Salt and Black Pepper
1 Tbsp Butter

Method:
Blanch in lightly salted water for thirty seconds, then sauté bok choy in a pan with garlic, ginger, butter, kosher salt, and pepper.

Serve Butterfish with rice and sautéed baby bok choy.

Best Guacamole Recipe Ever

2 ripe avocados
1 plum tomato, chopped
1/2 cup sour cream
2 tbsp chopped, pitted ripe olives (optional)
2 tbsp chopped onion
1 tbsp snipped fresh cilantro
1 tsp lime juice
3/4 tsp salt

Mash avocados in large bowl.  Add remaining ingredients and mix thoroughly.