Nobu. Black. Cod. Miso. Worthy of all of the hype, and more. When my dad would visit me in NYC during college, this was our place. Without my mom’s watchful eye, and more reasonable approach to eating, my dad and I were free to exercise all of our gluttonous tendencies. Sashimi salad. Hamachi sashimi with jalapeno. Waiter: Did you like? Me: Loved. My dad: We’ll take another. Me: Make it two! Rock shrimp tempura. Sushi. Sushi. That insane bento box with warm chocolate cake and green tea ice cream. And in the middle, the main event: black cod miso. Replicated at home, this is one of Greg’s favorite things I make, but I deserve no credit; it is Nobu’s foolproof recipe. I nostalgically prepared this recipe with wild alaskan halibut for my parents’ recent dinner party. No surprise, huge hit. Sweet, salty, umami. People freak out for it, and it literally couldn’t be simpler. (So enticing it was hard to pause for a good photo, oops). Soba noodles with red peppers, edamame, maitake and shitake mushrooms in a ginger miso broth were delicious, colorful compliments. Even if cooking fish makes you nervous, this will wow. Guaranteed successful entertaining, or your money back!
herbaceous salad rolls with vietnamese dipping sauce and peanut dipping sauce
sweet and sour cucumber and walla walla onion salad with oregon bay shrimp
wild alaskan halibut miso
edamame, red peppers, shitake and maitake mushrooms
I love making parties. That’s why I created Annie Campbell: a full-service boutique catering and party-making business. Our goal is to create beautiful one-of-a-kind parties. We hope that we can help you with yours. Read More…