#unitray

[pizzaconepreneur]

The #perfect #gift is a #UniTray worth R250 and 24 #Pizza #cones worth R192 all #selling for a #market #special of R300 https://www.instagram.com/p/BoBxEy9Apu8/?utm_source=ig_tumblr_share&igshid=1fqodhhhj46rp

[urchinsurchin]

New Year’s Rockin’ Uni Eve & Day

We don’t typically go out on New Year’s Eve but since this was a special one - the first with our new babe, we wanted to go all out with a multi-course uni tasting. The carefully crafted menu took inspiration from traditional Japanese uni, mixed raw fish bowls and comfort foods with a twist. Uni trays were sourced from the Lobster Place in Chelsea Market and we bought not one, but two trays of California uni.

Here is the before pic with all the ingredients:

New Year’s Eve Dinner Menu

Course 1 - Not your average blini

Course 2 - New age surf ‘n turf

Course 3 - Mega uni, sake, maguro don

New Year’s Day Brunch Menu

Course 1 - Uni breakfast taters

Course 2 - Sunny side uni

Course 3 - Triple egg scramble

                                    Dinner Menu

My take on caviar blinis consists of your standard Russian pancake, creme fraiche, shallots and caviar... but we amped up the flavor of the sea with ponzu-soaked uni. 

Ingredients:

sea urchin blinis creme fraiche shallots ponzu drops sturgeon caviar

Roasted bone marrow fans are down with sopping spoonfuls of greasy lard. For me, it’s a hard to eat too much of it so we cut that fat by adding an earthy citrus sauce - instantly creating a more palatable version.

Ingredients:

sea urchin bone marrow parsley capers shallots extra virgin olive oil juice of half a lemon sea salt

I’ve been waiting to have a New Year’s uni don celebration ever since I first laid eyes on this post and blogged about it here. With the addition of salmon, tuna and some fried seaweed, I present, the Mega Don!!!

Ingredients:

sea urchin sushi grade tuna sushi grade salmon salmon roe seaweed wasabi rice rice wine vinegar

                                                        Brunch Menu

This is a take on the classic eggs benedict, with a couple of swaps. A bed of tater tots replaces the traditional english muffin base and, instead of hollandaise, we drenched the poached egg in soy sauce. For fun, we threw in a slice of burrata and also added radishes for a bright veggie crunch.

Ingredients:

sea urchin tater tots poached egg burrata radishes soy sauce chives

Very simple egg dish - fried sunny side up quail egg, roe and a chive garnish, over a couple pieces of uni.

Ingredients:

sea urchin sunny side up quail egg salmon roe chives sea salt

I like to use the last pieces of uni in the tray for a good ol’ scramble. By now the uni tongues are not as fresh, and don't look as pretty, so they’re better off in sauces or mixed with other ingredients. This is also a great way to get rid of any extra salmon roe left in your fridge.

Ingredients:

sea urchin scrambled eggs salmon roe

[thedjstore]

Raxxess RAX Unitray Universal Rack Tray UNS1

Raxxess RAX Unitray Universal Rack Tray UNS1

1U universal shelf is designed to accommodate both non-rack mount equipment and half-rack width equipment. Punched shelf bottom can be used to attach components and promotes good ventilation. 14 gauge steel. 10″ deep. 20 lb capacity. Product Features Model: UNS-1 Depth: 10″ Height: 1.75″ Capacity: 20 lbs.

View On WordPress

[urchinsurchin]

Homemade uni fun time

One night in December, my hubs surprised me with my very own uni tray(!)

Santa Barbara Uni Tray from The Lobster Place ~$65

Getting my very own tray of uni was something I've been dreaming of. The fact that one just showed up one night in my home was all the inspiration I needed to create some of my own uni dishes. 

First up, my uni appetizer of toasted white bread amply shmeared with salted butter and topped with a nice hunk of sea urchin, finished with a sliver of jalapeño. 

Some of my favorite uni experiences have paired the richness of uni with some crunch and heat. This toast was my attempt at creating something with those elements.

Moving away from my fusion toast, I went with a more classic Japanese main course for the night.

I prepared the soba by the directions on the package and thoroughly coated the noodles in a soy and sesame sauce mix. Next, I tossed in sheets of wakame to add additional silky textures. Then, I wipped out my uni tray(!) and layered in a whole urchin full of uni (5 tongues). Atop all of that, came a spoonful of red lumpfish roe. Next time around, I would grate some horseradish over the top for extra heat and maybe add some panko breadcrumbs.

For my breakfast uni, there was no question that these 'nads were going to find themselves in a big ol bowl of scrambled eggs! 

There is no egg dish on this planet that is richer or more satisfying than heaps of sea urchin roe folded into scrambled eggs and served with an avalanche of salmon roe. This combination of ingredients might be the one exception I have to needing crunchy/hot additions to an uni course. All those soft and sexy tastes and textures need no help in my book.