Here are a few nice Fat burning foods I found:
Scallion & bacon polenta with goat cheese and caramelized onions on a bed of salt and vinegar arugula
Image by jplahm
Scallion & Bacon Polenta with Caramelized Onions and Goat Cheese over a bed of Salt and Vinegar Arugula
Ingredients // Amount
Scallion & Bacon Polenta
Polenta* // 2 cups
Water // 6 cups
Bacon* // 6 rashers
Scallions, sliced thinly* // 1 bunch
Salt // ½ teaspoon
Onion, julienne // 1 each
Goat Cheese* // 1 package
Salt and Vinegar Arugula
Arugula* // 1 lb
Salt // 1 teaspoon
White Vinegar // 3 tablespoons
Method of Preparation
1.Dice bacon and cook until just a bit crunchy
2.Drain fat and reserve bacon
3.Heat water in pot with salt
4.When water boils, add polenta, stirring constantly
5.When polenta comes back up to a boil, turn down to a simmer and cook for about 15-20 minutes
a.Be careful! Polenta will burp and spit while cooking and it is very easy to get a burn
6.Stir the polenta every now and then to prevent it from sticking and keep it fairly smooth
7.When the polenta is done, remove from heat and mix in bacon and scallions
8.Pour polenta into a plastic lined 8x8inch pan, cover, and put in fridge until cool to the touch
9.While the polenta is cooking, caramelize the onions and set aside to cool
10.Saute the arugula in a non-stick pan over medium high heat
11.When the arugula is almost wilted, splash in vinegar, remove from heat and plate
12.When the polenta is cooled, using a wet knife cut the polenta into triangles, squares, or whatever shape you fancy
13.In a pan over medium high heat with hot oil, crisp up the polenta triangles on all sides
a.If the polenta sticks, just have some patience and wait, it will release when it is properly browned
14.Serve over arugula and garnish with caramelized onions and crumbled goat cheese
1.Do not use the instant polenta it will not set up properly, also you can use grits
2.Bacon may be substituted by just about anything you want
3.Scallions may be substituted by just about any vegetable you want
4.Herbed goat cheese, gorgonzola, boursin, and kind of crumbly cheese may be used
5.Baby spinach or watercress can be used in place of arugula
Marbling – Wagyu Yakiniku Rolls – Shira Nui AUD24 for 6
Image by avlxyz
Another cold wet Wintry day, strolling around The Glen shopping centre, debating what to have for lunch. I realise it is Saturday, and Shira Nui is open for lunch! All it takes is a quick phone call to confirm and book.
Because this is a sushi restaurant, our choices are easy. A Sushi Lunch Special and a Sashimi Lunch Special, oh and send us a plate of wagyu beef yakiniku. Yum!
The chawan mushi arrived first, and it was the silkiest, smoothest savoury egg custard I have ever had, again 🙂 The chicken broth on top was rich and very tasty. So tasty, yet so hot, I burnt my tongue.
This was followed by 2 cold starters, a chewy crunchy konnyaku with a sesame sauce, and a peppery spaghetti salad with a light mayonnaise.
Then comes the beef! There is no better way to serve marbled wagyu beef that to sear it quickly, yakiniku style, to give it a nice burnt colour and melt some of the fat. Of course, the lesser cuts can be made into burgers, etc, but sometimes, we need a bit of luxury.
The fish is good as always, and today’s sashimi included hiramasa kingfish, wild barramundi, tuna and salmon. The kingfish with shisho was good, but surprisingly Suzuran’s kingfish sahimi seemed fresher with a distinct crunch to the flesh. The barammundi was good too, but the tuna, was soft, smooth and buttery. Very good! As always, the offcuts from the fish were tossed into the salad, dressed with sesame oil and vinegar.
On the sushi platter we had cod, according to Nishikura-san, salmon, tuna, wild barammundi, hiramasa kingfish, prawn, tamago (egg omelet). All very good.
Even on such a Wintry day, Shira Nui was full. For both sessions. Both the tables, and the counter were full. It is obvious that bookings, even on the day, are essential.
Shira Nui 不知火
247 Springvale Rd
Glen Waverley VIC 3150
Lunch Tue-Sat noon-2pm. Dinner Tue-Sun 6pm-10pm
– Shira Nui, by Dani Valent, Epicure, The Age May 22, 2007 Sit at the sushi counter. Order the omakase
– Shira Nui By Jane Faulkner, Epicure, The Age October 10, 2005 Shira Nui is worth crossing town for.
– Fusion without power By John Lethlean, The Age August 5 2003 At Shira Nui, only certain types of sushi will be delivered to the table, so fanatical is the chef. The full range is available only to a manageable group of sushi-bar diners. He makes; you eat immediately; then he makes again. This is the omakase menu, a sushi-only degustation that is the purest, most pleasurable dining experience I have had all year.
– Shira Nui … again – TummyRumbles by mellie on May 17th, 2009
– Shira Nui – Miettas
Age Good Food Guide 2010 Score: 14.5/20
Age Good Food Guide 2009 Score: 14.5/20
Gourmet Traveller 2009 Australian Restaurant Guide "A nondescript Glen Waverley shopping strip is not the obvious place to seek boundarypushing Japanese food, but Shira Nui’s camouflage partially explains its ‘hidden treasure’ status"
Age Good Food Guide 2008 Score: 15/20
Age Good Food Guide 2006 score 15/20
Age Good Food Guide 2005 score 14/20
AGFG 2004, score 14/20
– Shiranui – UrbanSpoon
– Shira Nui – Your Restaurants
25th annual Best in the West Nugget Rib Cook-off, Sparks Nevada
Image by ATOMIC Hot Links
Johnson’s Bar-B-Que rib sampler.
The BEST BBQ Rib competition west of the Mississippi at the John Ascuaga’s Nugget Csino Resort. Can’t grill it Till you Kill it, I love animals they taste good.
….and the winners are :
First place: Famous Dave’s BBQ from Plymouth, MN, ,500
Second place: Texas Outlaw BBQ, from Elizabethtown, KY, ,000
Third place: Kinder’s Custom Meats, from Concord, CA, ,000
Fourth Place: Porky ‘N’ Beans, from Port St. Lucie, FL, ,000
Fifth Place: Desperado BBQ & Rib Co, from Hinckley, OH, 0
People’s Choice Award: Chicago BBQ Company, from Burr Ridge, IL, the winner of last year’s Rib Cook-Off.
Best Sauce: Porky-N-Beans, 0
Rib eating contest:
Joey Chestnut won the 8th Annual Nugget World Rib-Eating Championship by eating 13.7 pounds of ribs in 12 minutes for a new world record.