Are you hosting a special Mother’s Day meal this weekend? If so, turn to these three recipes that offer a little something different for that special day (think tofu steaks instead of chicken and a fun Mom-tini instead of her usual glass of pinot gri).
Mom-tini from NUVO Sparkling Liqueur
2 oz POM Wonderful Pomegranate Juice
2 oz Vodka
Splash of fresh lime juice
Top with one ounce of chilled NUVO Sparkling Liqueur. Garnish with an orange peel and serve in a martini glass.
Raspberry Gazpacho from J&G Steakhouse
¼ C Mixed red and orange bell peppers
5 T Young ginger peeled, rough chopped
1 C Market red raspberries
1 C Euro cucumber, peeled and rough chopped
¾ C Elderflower syrup
1 T Salt
2 T Red wine vinegar
1 tsp. Brunoise red pepper
1 tsp. Brunoise orange pepper
1 tsp. Brunoise cucumber
1 Mint sprig
Serve ice cold and drizzle with extra virgin olive oil.
Tofu Steak from Sushi Roku
5 oz Hinoichi Blue Tofu 19 Oz. (Pressed, drained and dried)
3/4 Cup Shiitake Mushrooms, thinly sliced
3/4 Cup Oyster Mushrooms, sliced
1/4 Cup Enoki Mushrooms
1 Tbsp Olive Oil
1/2 Cup Sake
1/2 Cup Mirin
2 Tbsp. Soy Sauce
1 Tbsp. potato starch
1 Tbsp. Oyster Sauc(see recipe)
1/4 Cup Green Onions, sliced
2 Each Shishito Peppers
Dust tofu with potato starch and sautee with oil in fry pan. Add oyster sauce on top of tofu and sautee until golden brown. Flip tofu and repeat. Add sake, mirin, and mushrooms to a separate sauce pan and bring to a boil. Reduce by half. Place tofu steak on sizzling toban plate. Add mushroom mix to the tofu steak and garnish with fried shishito peppers and green onions.