Food and Thrift: Zemanta

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Monday, December 5, 2011

Alaska Surimi Seafood Lettuce Cups

Alaska Surimi Seafood Lettuce Cups, from Taste Pavilion, in San Francisco

With more holidays just around the corner, how does anyone find the time to do all the cooking, baking, Christmas shopping, taking photos, uploading them, and posting stories, and recipes? As for myself, not easy! I have not baked any cakes, cookies at all for awhile, but did make hearty soups, and seafood dishes, but just did not want to post about them, although they were delicious, and totally my creations...just off the "top of my head" recipes! Sometimes, I get into these moods where I think, "why should I even bother to take photo, try to remember the ingredients used"...why?...who really even cares, other than my family, or friends!?...well, obviously they do/did care, or I would have leftovers! Just not feeling up to "par"...must be the "holiday blues"...when it should be the most joyous occasion!

Alaska Surimi Seafood Lettuce Cups

12 oz. Alaska Surimi Seafood
1 1/2 cups cooked rice (preferably short grain)
1/2 cup cucumber, peeled, seeded and chopped
1/2 cup avocado, peeled, and chopped
1 cup Asian style salad dressing, bottled (preferably with ginger and wasabi)
1/4 cup pickled ginger chopped, for garnish
1/2 cup toasted seaweed (nori) for garnish, (optional)
3 Tablespoons toasted sesame seeds for garnish
1 head iceberg lettuce

Lettuce cups:
Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes-this will help separate the leaves, one at a time to make the cups. Using scissors, trim each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for chopped lettuce salad.

Salad:
Combine Alaska Surimi Seafood, cooked rice, cucumbers and avocado in a large bowl. Add salad dressing, toss to coat all ingredients. Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling. Garnish with pickled ginger (optional,) nori (optional) and sesame seeds to serve.
Makes 4 servings, ( 8 lettuce cups)

Can't believe it's been 1 month since we were at the 3rd. Annual Blogger Festival! So much fun, such fond memories, totally enjoyed all the blogger friends I met up in person, the sights were incredible, the food, the bakeries, especially the BOULANGERIE, that was about 2 blocks away in Japan town, where Jo and I stayed at the cute little Tomo Hotel, after the Foodbuzz Festival ended.

So sorry to show these photos without description...had an entire step-by-step instruction on them, and my link with Zemanta seemed to have "swallowed" the link up, when I clicked to change format, so it maybe out there on their link that I link to. I do love the Zemanta program, linking your posts, and you, finding links, but sometimes I wonder where my photos, and links end up!