Mercury Soda Bubbles Blast & Chicken Katsu Study Sandwich

sailor-mercury-bubbles-chicken-katsu

Sailor Mercury is my favorite Sailor Scout; she’s smart, and sweet, good with computers, gets good grades, and is a loyal member of the team! She loves sandwiches, and in the 90s series fights with bubbles (bubbles!).

So I made a nice little meal for her so she can recharge, read some books and fight some more baddies.

Chicken Katsu Sandwich

Adapted from Food & Wine

  • 4 boneless, skinless chicken thighs
  • 1 1/2 cups flour
  • 2 large eggs, lightly beaten with 3 tablespoons of water
  • 1 1/2 cups panko bread crumbs
  • 1/2 inch oil for frying
  • 8 slices white bread (Japanese milk bread if you can get it), crusts sliced off
    lettuce or sliced cabbage
  • tonkatsu sauce (recipe follows)

Between two sheets of saran wrap, pound the chicken thighs flat (I use a rolling pin).

Heat oil over medium high heat until shimmering. Assemble flour, eggs, and panko bread crumbs on three plates. Dredge each chicken thigh into the flour, shaking off excess, then into the egg, letting the excess drip off, then cover with panko. Fry about 3 minutes per side, until outside is golden brown and chicken is cooked through. Drain on a paper towel.

Serve on the white bread with lettuce or cabbage and tonkatsu sauce.

Tonkatsu Sauce

Adapted from Saveur

  • 1 cup ketchup
  • 1⁄4 cup Worcestershire
  • 4 teaspoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon dry mustard powder

Thoroughly whisk together all ingredients

Mercury Soda Bubbles Blast

  • 1 cup sugar
  • 4 teabags white tea (I used Tazo White Tea Berryblossom)
  • 1 cup blueberries, mashed and strained
  • seltzer

Heat sugar with 1 cup water to a boil, then simmer until sugar is dissolved, swirling to combine. Cool slightly then add teabags to steep for 30 minutes.

Remove tea bags and allow syrup to cool completely. Stir in blueberries.

To serve, spoon about 3 tablespoons of the syrup into a tall glass, add ice and about 10 ounces of seltzer. Stir gently.

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Dark and Stormer

dark-and-stormer

Stormer was definitely my favorite Jem and the Holograms character as a kid – she’s a misfit (I’m a misfit), but she’s the nice misfit. She’s even better in the comic, the Kimber-Stormer storyline is the cutest, sweetest thing ever.

So of course I wanted to make a Stormer-inspired recipe. This is a super simple drink, a play on the Dark and Stormy, but with a blueberry-lime syrup, blue like her awesome glam hair and tropical like her Hungry like the Wolf look. It’s a lovely spicy mocktail, but feel free to spike it with a shot of rum.

Dark and Stormer

  • 1 cup blueberries
  • 1/2 cup demerara sugar (or sub brown sugar)
  • zest of 1 lime
  • juice of 1/2 lime
  • 1/2 cup water
  • ginger beer
  • lime slices to garnish

In a small sauce pan, heat blueberries, sugar, lime zest, lime juice and water. Heat, stirring, until blueberries are burst and pretty much disintegrated.

Strain through a fine mesh sieve and cool. Add 2-3 tablespoons to a glass with ice, top with ginger beer, stir gently and garnish with a slice of lime.

Listen to the episode! Fiction Kitchen Episode 25: Jem and the Holograms

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Violet Beauregarde’s Three Course Dinner

violet-beauregarde-dinner

Violet Beauregarde, the gum-smacking, slang-slinging, disobedient daughter of a car salesman, is the second child to meet her demise in Willy Wonka’s chocolate factory, but not before enjoying a lovely three course meal in the form of gum.

Before she’s rolled away to be juiced, she enjoys tomato soup, roast beef with a baked potato, and then the cause of her downfall: blueberry pie.

Without Willy Wonka’s assistance, I was unable to create this gum exactly as it was described (probably a good thing), but I did create the meal that inspired it! This tomato soup was completely simple, yet fabulous thanks to the slow roasted tomatoes – I’ve already made it again since. The roast beef was nicely cooked with a red wine gravy. And the blueberry pies were miniature with an almond crust, a sweet bite at the end of a lovely meal. Don’t feel bad for Violet, all in all it’s not a bad way to go.

Tomato Soup

  • 2 pounds roma tomatoes, cut into thick slices
  • 1 head garlic
  • 1/2 an onion, sliced
  • olive oil, salt & pepper
  • 5 cups chicken broth (homemade and flavorful if possible, I made mine from the bones of an Arabic style roast chicken)
  • cream to garnish

Heat oven to 350°. Toss tomatoes with a good amount of olive oil, salt and pepper, and spread in a single layer on a baking sheet (or two if you don’t have a very large one). In another baking dish, toss the onions with olive oil, salt and pepper. Cut the top off a head of garlic and wrap it in foil, drizzled with a little olive oil. Put everything in the oven.

Bake, flipping the tomatoes every half hour and stirring the onions once in awhile, until tomatoes are cooked and caramelizing and onion is golden (tomatoes will take about an hour and a half, onions probably only a half hour – check and make sure not to burn). Leave garlic in until roasted and soft, an hour to an hour and a half.

Puree tomatoes, onions, and garlic in a blender with a little chicken broth, then pour into a pot. Stir in the rest of the chicken broth, adjusting seasoning if necessary, and gently heat, slowly simmering for 15 minutes or so. Serve hot with a little cream for garnish.

Roast Beef

I shall direct you to Simply Recipes, whose detailed method I followed pretty much exactly, including making the red wine gravy.

(Mini) Blueberry Pie (with almond crust)

For the crust

  • 2 cups almond flour
  • 2 tablespoons butter
  • 1 egg
  • good pinch salt

Blitz together almond flour and butter in a food processor, then blitz in egg and salt. Press into a prepared mini muffin tin and bake (before filling) at 350° for 8 minutes.

For the filling
I made this lightly sweetened, still very tart. You can increase the amount of honey to 1/2 cup if you’d like.

  • 1 pint blueberries
  • 1/4 cup honey
  • pinch salt
  • 1 tablespoon cornstarch

In a small saucepan, heat half the blueberries with honey and salt. Mix cornstarch in 1/4 cup of water and add to the saucepan, stirring until blueberries are broken down and mixture is thick. Remove from heat, and stir remaining blueberries into the mixture.

Spoon into the crusts in the mini muffin tin and bake at 350° for 20 minutes. Cool in the muffin tin before removing.

Listen to the episode! Fiction Kitchen Episode 21: Charlie and the Chocolate Factory

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