Mixed Plate: Being Thankful (for Shameless Self-Promotion)

Tis the season... for another moment of Shameless Wasabi Prime Self Promotion! Because, really, that's what the holidays are all about, right? Actually, it's more like The Holidays Make Me Feel So Freakin' Thankful for Everything in this Wacky Life, mainly the opportunity to be able to do the work I enjoy doing, have it pay the bills, and have kind folks like you take a minute out of your hectic day to take a peek. It means a lot to me, and don't think I don't appreciate it as we near Thanksgiving!

My biggest announcement that's worth getting put up on the refrigerator door is having a photo I shot of the roasted tomato flatbread at Black Bottle Postern getting the OMG-I-Can't-Believe-It Cover spot on the latest issue of 425 Magazine. I contribute regularly to their Flavor column, but getting the cover was such an honor and thrill. To wander in a grocery store or past a newsstand and see a photo you shot on a magazine cover is unbelievable. It's weird and awesome, all at the same time! I love having the regular column, as it has me exploring different dishes every month, revisiting old favorites and discovering new places -- it's like Food Exercise, it makes you step outside of your comfort zone and try new restaurants. It sounds simple enough, but you realize how so few people make it a point to try different eating places; we are creatures of habit, rarely wandering outside our comfort zones. I have to say, having it be part of your job makes the exploration a priority I wish more people would consider.

I remain continually thankful for being able to explore with my appetite, and for that, I'm appreciative for 425 Magazine, for giving me the regular kick in the behind to get out there and satisfy a hunger for discovery. If you happen to see the issue on the newsstands, pick up a copy -- there's great pieces about local restaurants as well as soundbites of favorite bites from local food folks. You'll see a familiar face or two, I guarantee it!

Another big item on my Thankful List is being able to integrate my graphic design/illustration work with the food and beverage industry. For the most part, a lot of my design work tends to stay within the realm of small business/tech -- a lot of work you'll never see, as it was never intended for the masses. But every now and then, I get a really fun project, one that lets me get my Creative Boogie on. I was very fortunate to be able to design the event logo and illustrations for the upcoming Saint Nick's Winter in Woodinville event coming up on November 30th through December 2nd. This was a really fantastic project -- fun wine-themed logos and illustrations, working with an enthusiastic team, and the joy of being able to show Mom and Dad: look, your daughter's making artsy booze! They love this stuff.

If you're in the area and able to attend, St. Nick's is a weekend-long wine-themed holiday celebration with tons of local wineries participating in tastings and open-house events. It will kick off with a tree lighting event Friday night on the 30th at Chateau Ste. Michelle, and then a big evening wine tasting at the Chateau -- I'm looking forward to attending that one, so I hope to see you crazy kids there! Head to the event page for ticket information -- some things might be sold out, but the weekend-long open house at the wineries looks like a fun way to kick off December. It's getting to be that time of year for parties and dinners, and bringing a bottle of wine is always a perfect and easy host gift.

And cheers yet again to Drink Me Magazine, for letting me create boozy-themed recipes for their magazine. I just saw the latest South of the Border issue come out, and I'm craving a tequila cocktail this very second! Loved developing the latest recipe, a mole sauce using a smoky Scotch ale, which is tasty stuff for the chilly days ahead. Head over to their website, as they keep a digital copy of the magazine for those who don't live in the Bay Area, where the magazine is distributed.

Cheers to being thankful for gainful employment! - Photos by Wasabi Prime

And so the Thankful Train continues along its way, my honest-to-blog appreciation for being able to do creative projects and consider it another day at the office. It's rare to be able to do this, I realize this more than anyone else. I've done my hard-time in Maximum Security Corporate America, locked in the Cell Block D of cubicle-land, bouncing a rubber ball against the walls of my brainpan, a la Steve McQueen in The Great Escape, imagining a cinematic escape involving a motorcycle jump over several other vehicles. It's not all easy-going and magical fun food days, it's still a long, hard road of doing a lot of other work to be able to afford the time to do the fun projects. But I wouldn't change any of it, and all those people doing the same thing as me are nodding their heads in agreement, I'm sure of it. I'm incredibly lucky to be able to do any and all of this, and a lot of the thanks go out to all of you who are reading this right now. Writing a food blog is a healthy regiment to keep inspiration and all things edible fresh in my mindgrape, and the encouragement to keep going comes from readers, folks on Twitter and all the wonderful people I've met along the way. So I send a hearty Wasabi Thanks to everyone out there -- none of this would be possible without you and your kind words of encouragement. Thank You.

OMG a Recipe: Bourbon Whisky for Dessert

There's nothing wrong with a little hair o' the dog after a day in the saltmines of cubicle-land. There's also nothing wrong with a touch of sweetness at day's end. So let's put our hands together for making it a little less socially awkward to say you're having whiskey for dessert.

Who says you can't have whisky for dessert? - Photo by Wasabi Prime

We always have a bottle of Maker's Mark around the house. No, not stashed in the sock drawer or places where the late night ads ask a bunch of questions to determine if you have a problem or not. We keep it around the kitchen because it's as handy for sipping as it is for cooking. I add a little to the cheap vodka that's steeping vanilla beans for vanilla extract -- you can also draw from this to mix cocktails. I deglaze pans with a splash of it and some chicken broth, making a nice little sauce to go with some seared chicken paillards. It's a good bourbon whisky, more expensive than other brands, but the flavor is nice, and you don't need much to add its caramel, lightly smoky taste to things.

So of course I wanted to incorporate some liquor when I made a bourbon-themed dessert of ice cream and pie. Duh, who wouldn't? The pie was a basic apple pie, which I added pears in, just because I had them -- thanks, CSA box. The pie crust is, as always, Wasabi Mom's vinegar pastry crust. The filling was a basic apple pie -- about 2 or 3 pounds' worth of cored apples (and pears, in my case) sliced thin and tossed with a couple of teaspoons of ground cinnamon, a teaspoon of fresh nutmeg, a quarter cup of sugar, a tablespoon of flour to help absorb any excess fruit juices, and I saw this on a food show -- a dash of Angosturra bitters. A pie shop in NYC was being profiled (sorry, I can't remember their name!!) and they mentioned their use of bitters in their pie filling, to balance out the sweetness and give it a nice balance. Brilliant! I had to try it. For this pie filling, I also folded a bourbon caramel sauce with the seasoned fruit -- it added more volume and liquid to the mix, which I wasn't in love with, so I'd skip the caramel sauce in the filling or maybe drizzle the top with it. That part needs re-working, so I'm not listing details until I get something that's worth sharing, and it was likely just gilding the dessert-lily anyways, since I made ice cream to go with the pie.

There's always time for pie - Photos by Wasabi Prime

Bourbon in ice cream = Winning. I used my standby basic ice cream recipe, and added about a tablespoon or two of good maple syrup. And I mean the real stuff, not in the squeeze bottle shaped like a bad racial stereotype. I put a little less than a shot of whisky, so about an ounce, while the milk/sugar/vanilla/maple mixture was simmering. I do this before the eggs, as I want some time for the liquor to burn off. I know -- what's the point?! I don't want the alcohol content too high to where the ice cream won't set properly. I doubt a shot of booze would keep the ice cream from doing its thing, but I also like to keep the ice cream available for 21 and under. You still get the little bite of whisky, but the flavor is heightened with the extra vanilla and the maple really compliments it. On its own, it's a great alternative to a typical vanilla, but on a pie of any kind, it's ridonkulously good. And yes, that's a real word. An awesome one.

Ice cream and pie, best looking couple ever - Photos by Wasabi Prime

One of the reasons I was playing around with bourbon in desserts was because I was working on a dessert for Drink Me Magazine. I liked the combo of maple and bourbon so much, I developed a maple bourbon cheesecake for the latest issue that's out now. There's a kick of spice to it, so it's not all sweet, which I prefer with desserts. Cheesecake isn't a quickie dessert, it needs a little love, but it's worth the time and I'm particularly pleased with the brulee top. Giving it a smoky, candied sugar crunch adds a pleasant texture against the creaminess of the cheesecake. And it's fun to shout out, "Let's kick the tires and light the fires!" as you hand torch the crap out of the top of a whole dessert.

Behind the scenes on a photo shoot day - Photos by Wasabi Prime

Head to Drink Me's site to check out the whole magazine online, or if you're in the San Francisco area, printed copies are available. You can also check out their new look, they've been doing some fun things with the magazine and I look forward to developing more recipes. It's always a challenge to try and incorporate wine, beer or liquor into things on a plate, versus a glass. Hope you like the recipe, or if nothing else, the notion of mixing your drinks with food!

Awww... Yeah -- You Know What Time it is....

Time to get-it-on with the Absolutely Shameless Self Promotion Post! At the risk of being a total hubris-riddled doucher, here's some friendly, pretty-please-with-sugar-on-top suggestions over some reading material to consider for the summer. And hey, one of these is a charity cookbook, so consider it your good deed of the month if you decide to purchase it! Let the Wasabi Prime Me-Show.... commence!

I fell in-to a burning ring of fire... and it was delicious - Photo by Wasabi Prime

Cocktails are good. Cocktails in a giant bowl-sized glass set on fire is exponentially good. My latest assignment for 425 Magazine's summer July/August issue was to track down some favorite summery cocktails, and I had to include Chantanee's menu of Tiki drink options. Bar manager, Evan Martin, was kind enough to set up a great cocktailian pastoral en fuego, to show off a classic Mai Tai and one of his own signature, award-winning creations, the Death in the Pacific, with the Brock Samson super-sized Tiki drinks served in giant punchbowls which are also available to order. Quite honestly, this is one of the only places I'll go to get a tropical frosty beverage; most places make their drinks with sugary syrups and fake fruit flavored liquors, but Chantanee literally takes the South Pacific and squeezes it into a glass. They're not the only place I list as having some really outstanding, refreshing cocktails, there's plenty more, but I won't spoil it; you're just gonna have to pick up the magazine to see what else made the cut. I think you'll find something that will wet yer whistle during the on-again/off-again days of sun we're getting in this funky Pacific Northwest summer.

Have your boozecake and eat it, too! - Photo by Wasabi Prime

What's more American than apple pie? Well, bourbon, of course. The latest issue of Drink Me magazine is out, aptly celebrating Americana. Just because we already celebrated Independence Day and nary a fighter-piloting Will Smith trying to get jiggy with aliens can be seen in sight, we can still have our apple corn cake with a whiskey caramel sauce and eat it, too. This was probably one of my favorite recipes I've developed for Drink Me so far, but probably one of the most re-worked ones. I originally started this as a skillet cake, sort of a cornmeal-based apple tartine. It was all right, but the cornmeal definitely adds weight to a baked good and I wanted it lighter, more spongey. I changed up the dry ingredients, added more wheat flour and leavening ingredients, and made mini-cakes, with an apple caramel-whiskey sauce on top. They're similar to a tartine in that the fruit and sauce topping are on the bottom of the baking container, the batter poured over, and once it's baked, you invert it so the good stuff is now the topping. Give it a whirl and pick up the latest issue or go online to see a digital copy.

This is as naked as it gets for Wasabi - check out my ample monitors! - Photos by Wasabi Prime

I've of course been a promotion-storm over the newest blogger-contributed, independent-published cookbook, The Nudie Foodies, originally conceived by Seattle's own fabulous Salty Seattle. While I'm not in the book, I did have a hand in helping to bring the book to life as the designer of the book's overall look and layout. Proceeds from the book goes to AmeriCares, a charity providing humanitarian aid to those who needed it, most notably Japan, after the terrible disaster in March of this year. I realize the world is full of misfortune and bad things, and there's no shortage of need, which is exactly why even months after tragedy, the need for help is that much greater. While the news crews have moved on to other pressing issues, the people who are left in the aftermath of destruction still require aid. In the wake of sadness, The Nudie Foodies cookbook is the bright, shining, nude backside of a rainbow offering help with a cheeky smile. Tons of recipes, tons of artfully-covered famous bloggers -- what more could you ask for? And just think, for the culinary person in your life who has everything, why not give them a nude cookbook? It really is the gift that keeps on giving, so get yourself a copy or twelve on Blurb, the publisher of Nudie Foodies.

So, once again, many Wasabi Thanks for your gracious patience over yet another annoying edition of Why I'm so Freakin' Awesome. I of course don't really think I'm So Freakin' Awesome. Just grateful to be able to say I'm keeping busy and as Elvis Presley says: TKOB (Taking Care of Business).

Wasabi-nouncement: Shameless Self Promotion Time

'Twas the eve of a three day weekend and all through the 'burbs, not a creature was stirring... just a Wasabi trying to come up with catchy shameless self-promotional blurbs. Yeah, kind of rhymes... not really. Well, kids, you know what time it is... time for me to say how totally AWE-some I am, but in a please-dear-Lord-don't-take-me-serious kind of way. But I hope it inspires you to pick up some new reading material or potential gifts during your upcoming Memorial Day weekend.

Cocktail and dessert, all in one - Photo by Wasabi Prime, magazine now online/newsstands

Nothing says bathing suit season like... rich creamy banana-rum-coconut bread pudding and crispy, salty French Fries! I had the very rough gig of coming up with some favorite Eastside French Fry spots for the latest issue of 425 Magazine and for the island theme of the current printed and online issue of Drink Me magazine, I did a rum-soaked banana bread pudding, using coconut milk instead of dairy. I'm clearly the queen of health food. But seriously, these were probably some of my most favorite assignments to date. I'm the sick puppy who after watching Morgan Spurlock's Supersize Me, about eating nothing but McDonalds food for a month, I still wanted fries afterwards. A fry-a-holic like me, tracking down favorite fries was like my Leaving Las Vegas moment. Viva! The rum-drunk bread pudding (don't worry, the alcohol burns off) was a real treat to make, and reminded me to always keep cans of coconut milk stocked in the pantry at all times, as it's such a great dairy swap-out for desserts. Do check out the recipe online, or better yet, subscribe to Drink Me and get a really well done cocktail magazine in your mailbox every two months.

Mmm... taters - Photo by Wasabi Prime

My other LOOK AT ME achievement is all a part of my calculated Machiavellian plan to overthrow the greeting card industry. OK, not so much. It's more like a side hobby that I do in the rare moments of spare time -- I make my own greeting cards. They're usually given as little presents, but sometimes I'm very lucky and they get sold as real gosh-darn products, like the kind souls at Lily, on Orcas Island.  Right now, there's a stack of these totes-adorbs Bento Notecards just waiting for someone like you to pick up and give to your Spam Musubi-loving friends. Because who doesn't want anthropomorphized Hawaiian comfort food smiling at you with kind sayings? They're pretty weird and cute, no? Who wants a generic warm n' fuzzy 'hello' when you can say it with a smiling wonton sitting on saimin? My thoughts exactly. So when you're on your three-day weekend jaunt to Orcas Isle, head over to Lily for ice cream, snacks and smiling food notecards. And head upstairs to book a reservation at Allium and help 'em celebrate their 1st year anniversary -- Happy Birthday, Allium!!

Write a note. Your mom will be happy - Photo by Wasabi Prime

I joke around a lot, but I really and truly am grateful for all these opportunities to do what I enjoy -- which is a little bit o' everything -- as a means to eke out a living. And while I'm not in love with the self-promotional aspect, I get that it's just part of being one's own boss, so I appreciate your patience with these periodic LOOK AT ME! posts and hope that if nothing else, it gives you some ideas over what to pick out on the newsstands or in stores. As always, much thanks to everyone -- to you, the Awesomesauce readers, the people who are letting me run rampant in the publishing world and the folks letting me take up space on their shelves. And a BIG THANKS to the men and women serving in our armed forces, as well as veterans -- we would not be able to enjoy this three day weekend without your honor and sacrifice. 

Thank You For Your Support: A Non-Election Message from The Prime

Admit it. You're glad election day is OVER. No more negative ad campaigns literally fighting it out across commercial breaks, no more mailboxes stuffed full of paper mailers from all the candidates, and best of all -- no more endless phone calls that were getting seriously disruptive, calling as late as 8:30 and 9:00 in the evening (for serious, it was that bad). Don't get me wrong, I voted and I encourage everyone to do the same for every election because after all, if you don't vote, you can't rightfully complain and berate the state of affairs later on like a proper curmudgeon. Rock the Vote! Despite having said all that, I, Wasabi Prime (aka, Denise Sakaki - yes, I'm a girl, not a dude), would like to ask for your support on the following issues: Dinner, Breakfast and Dessert. Let the political stumping begin.

It's here! It's here -- so buy twelve copies each!!  Foodista's Best of Food Blogs Cookbook in bookstores now!

If you haven't already put this lil' gem on Santa's Wishlist, get Foodista's Best of Food Blogs Cookbook on that list. Because it's way better than a pony or a BB gun. This cookbook will most certainly not shoot your eye out, and offer a ton of tasty recipes by fellow food bloggers. Win-win, right??

I was truly fortunate and grateful to have one of my own recipes chosen to be published in this book, and it couldn't be in better company. If anything, my Nice Girl's Chicken Puttanesca recipe is probably wondering when a bouncer is going to kick it to the curb after being allowed to mingle amongst such well known food bloggers. As the daunting holiday season of gift-giving arrives, do consider this cookbook as a gift, as there really is a bit of everything for everyone. The recipes have a range of flavors as well as skill levels, plus knowing each recipe was chosen from an individual food blog makes each item special and personal, knowing an individual is attached to each recipe and photo.

I like my eggs runny and my comics funny - check out my breakfast article in newest 425 Magazine

As you balance that teetering stack of Foodista cookbooks in your hands at the check-out counter, don't forget to pass by the magazine rack and see the latest issue of 425 Magazine, if you live in the Pacific Northwest. I was very excited to share some favorite breakfast/brunch locations in the magazine's Flavor column, which was a really fun thing to write and photograph. I won't spoil the surprise of which ones made the cut, but I can say they are all unique locations with their own twist on savory and sweet ways to start the day.

Save room for dessert - a tasty alternate way to enjoy your alcohol in Drink Me Magazine

Speaking of sweet, don't forget to leave room for dessert -- take a peek at the recipe I developed for Drink Me Magazine, for a very rich and flavorful brownie and ice cream made with beer. Their latest issue, titled The Alchemy of Alcohol, is full of interesting articles and is available as a free download on their site. The magazine is available in print in the Bay Area. This was probably one of my most favorite recipes I've worked on so far, as I was really pleased with how the chocolate in the brownie went so well with the smoky coffee flavor of a porter beer, and the maltiness of an ale pairs nicely with the sweetness of a simple ice cream. Beer for dessert? Don't knock it till you try it!

To finish off this post in proper politico style, I send out rounds of kisses to little babies, a round of handshakes to all, a cheesy wink to the camera, and a sincere closing statement of: I thank you for your support!

Hey! Look Over Here! Only Child Syndrome and Drink Me Issue 9 is out!

You know what time it is!! I know, many are thinking, ... hm, lunch? Mid-afternoon Starbucks break...? Ohhh no, Friendos, it's Shameless Self Promotion Time! If that were a number on a clock, you know there would be a giant WP on it. With lights. And maybe some glitter. What can I say? I'm an only child. We draw disapproving stares like moths to a flame. But on to the business at hand -- check out the latest issue of Drink Me Magazine, now on e-stands (or actual newsstands if you live in California), because you can pair melted cheese with a lifetime of college regret by enjoying this Spicy Tequila Fondue Recipe crafted by Yours Truly.

Get it -- right now! Yeah, I'm talkin' to YOU! - Photo by Wasabi Prime

I know tequila has had a bad rep for a long time. Too many have fallen victim to poor judgement and a lack of impulse control, all resulting in a number of regrettable tattoos, quickie annulments and a psychologically damaged farm animal or three. Don't blame the messenger -- tequila's just trying to show someone a good time, not cause an uproar of social graces. It's not only delicious when paired with food like a good wine, it's not a bad thing to cook with. I've used it in marinades, as it adds a nice bit of sweetness to flank steak if you're grilling it up for fajitas. Simmering it a cheddar fondue, swapping out wine with the agave nectar of the gods, seemed a fitting experiment to try, to much tasty results.

So if you're wanting a little more kick to your melted cheese dip, give it a try. Get your free PDF copy of the latest issue of Drink Me here on their website. By the way, the liquor gets burned off, so if a 1970s-terrific fondue party results in any Key Parties, don't hold tequila to blame for that one!

OMG a Recipe: How to Eat your Veggies (with liquor) and Getting into Drink Me Magazine

So, along with celebrating America's independence from our British overlords and a massive global alien invasion (thanks to Will Smith), the Prime is happy to celebrate a recipe getting published in Drink Me magazine, a booze-a-riffic publication based out of Northern California that has a jazzy way of celebrating the culture of potent potables. In their recent Issue 8 "Colors" theme, you can check out the Bourbon Roasted Chicken recipe, along with a side of carrots, because we all should eat our veggies when we're eating our booze.

Look Ma, I'm published! Get thee to Drink Me's website to download a copy!

Calm down, the alcohol gets burned off from the crazy heat of the oven or grill, if you decide to adapt this recipe for outdoor cooking. The resulting flavor is an oaky sweet glaze that makes for tasty eating. You can find all the details in the magazine, which you can download a copy online, on Drink Me's website. If you're in the California area, I hope you're able to track down a printed copy.

I hope you dig the recipe, I hope you don't burn the house down from saving too much Maker's Mark for yourself while cooking up some boozy chicken, and I hope you all had a great Fourth of July weekend and blew stuff up real good. Kaboom!

Seasoning the chicken and seasoning one's liver - Photos by Wasabi Prime