Super 5 Star Roll With Shut Up Sauce Recipes

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SUPER 5 STAR ROLL WITH SHUT UP SAUCE



Super 5 Star Roll with Shut Up Sauce image

Provided by Food Network

Time 20m

Yield 2 rolls

Number Of Ingredients 13

1 cup cilantro leaves
1/2 cup lemon juice
1/4 tablespoon salt
7 Thai chiles
6 habanero chiles
4 serrano chiles
2 small slices white onion
2 sheets spicy seaweed paper
1 cup cooked sushi rice
1/2 cucumber, peeled, seeded and cut into long thin slices
2 spicy salmon fillets (about 7 ounces each), uncooked
4 ounces seared spicy tuna
Special equipment: bamboo mat

Steps:

  • For the shut up sauce: Combine the cilantro, lemon juice, salt, chiles and onions in a blender and mix for 5 minutes until smooth.
  • For the super 5 star roll: Cover the bamboo mat with a piece of plastic wrap. Place one sheet of seaweed paper onto the bamboo mat. Spread half the sushi rice onto the seaweed paper and press firmly to create an even layer. Turn the bamboo mat over so the rice becomes the outside of the sushi roll. Place half the spicy salmon and cucumbers onto the seaweed paper. Roll the bamboo mat forward, pressing the ingredients together into a roll. Remove the sushi from the bamboo mat/plastic wrap. Place half the seared tuna on top of the roll. Slice the sushi roll into bite-size pieces and cover in the shut up sauce. Repeat with the remaining ingredients.

BUSS-UP-SHUT (BURST UP SHIRT)



Buss-Up-Shut (Burst Up Shirt) image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 7

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Water
1/4 cup ghee, recipe follows
1/4 cup vegetable oil
1 pound unsalted butter

Steps:

  • Sift dry ingredients into a bowl. Add water and mix to a stiff dough. Knead the dough thoroughly on a lightly floured surface. Combine melted ghee and oil into a bowl. Form dough into 4 balls and roll out into 10-inch circles. Brush all over with ghee and vegetable oil mixture and fold into a ball again. Cover and allow to stand for 20 minutes. Roll out again into 10-inch circles. Heat a cast iron griddle until a drop of water will sputter when dropped on it. Cook for about 1 minute, turn, spread with ghee mixture, keep turning until baked. Remove from griddle and clap with both hands until pliable or burst-up. Wrap in a towel to keep warm until all are cooked. Serve at once.
  • Put the butter in a heavy saucepan over medium heat. Melt the butter, stirring from time to time, then increase the heat to bring the butter to a boil for about 1 to 1 1/2 minutes. Reduce the heat to low. Cook the butter for about 45 minutes or until golden and the milk solids in the bottom of the pan are brown. Rinse a piece of cheesecloth in hot water and wring dry. Fold into 4 layers and line a sieve. Carefully pour the butter through the cheesecloth. The sieved butter (ghee) can be stored in the refrigerator indefinitely or at room temperature for 2 to 3 months.

THE SUPER SAUCE



The Super Sauce image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

3 ripe red tomatoes, diced
Juice of half a lemon
3 tablespoons sugar
3 ounces tomato paste
1/2 each red and green pepper
5 cloves garlic
1 medium onion, diced
1 1/2 tablespoons Worcestershire sauce

Steps:

  • Pour first four ingredients in a saucepan. Bring to boil; lower heat. Chop the peppers, garlic, and diced onion very fine or run through a food processor, then add to the saucepan. Add the Worcestershire sauce and cook on medium heat 30 to 45 minutes. Optional thickener: 1 teaspoon cornstarch.

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