Sake to Me!

Sake shots at the Hibatchi.  How many counts can you last?
-photo by Shawtee Keller

If a picture's worth a thousand words then.....
This pretty much sums up our visit to Kobe's.   

But the story doesn't stop there.  In fact, there's way more to the story than this.  It all started with the infamous Cucumber Melon Mojito everyone is talking about (cue flashback sequence).  Although this obviously wasn't our first.  Here's the video on how they make them - http://www.youtube.com/watch?v=ubBtPase2Ck.  This is such an easy drink to make and would be easy to make as a pitcher.  Although I don't know what everyone else is going to drink:)  You will wow your guests with your sophistication and pulse on what's hot. 

Then we headed over to the sushi bar.  Where marvelous creations are served... including our fabulous group. Thanks for joining us Miles, Kristin, Kyle, Cheryl, Nicki, Shawtee and the uncomparable Mike Hehn.  The thing about Kobe's that makes it so special is one of these rolls is on the menu and the other was made especialyl for us.  I like to call it the Wok and Roll (part cooked, part raw... all yummy).  Not that WE are special, but they always want to make sure your visit is special.  Even if it means deviating from the menu a bit or letting the guest's creativity run wild with their own creation.

URL Radio "hearts Andy" as well.

Then we headed to the Hibatchi and that's when thing started to "heat up."  Sorry I couldn't resist.  The hibatchi is so much more than a meal.  It's an experience.  It's fire, fun, festive, fresh, and unforgetable.  Whether you're with a crazy group like we were or you go there with your family, everyone walks away with what they want and an awesome experience.  There sake for the adults, "baby sake" for the kids, steak, chicken, shrimp, scallops, just vegetables, rice or noodles.  And trust me, even the biggest eater will take home a box.  But I recommend you make a reservation at the grill because it does fill up fast.  But if you're looking for a party for your birthday, baby shower, bridal showers, anniversary, this is something everybody will love!  How can you not, look they even make you a heart:)

But here's a tip too.  Very few people I talk to have ever eaten dessert there.  Shame Shame.  Such a waste.  You have ot try the fried red bean ice cream, fried green tea ice cream, or Mochi ice cream.  I know they sound crazy.  But you have to trust me.  Refer your friends to these cool and crazy Japanese confections and once again.  You'll be the cool kid.  The "it" person.  Make sure you tell them URL Radio sent ya!

- Stacy Sturm, co-host of "The Dish" on URL Radio, www.urlradio.net

I'll tell you exactly what I think of Kobe's!

Cheryl and I enjoy a Cucumber Melon Mojito

"Kobe's Japanese Steak House and Sushi Bar can be described in just one word, wow!! To start we were swept off our feet with the infamous Cucumber Melon Mojito upon arriving. This is such a refreshing drink for those hot summer days. It comes highly recommended by the "Ma-ling" herself (Stacy)! Shortly thereafter we were whisked away to the sushi bar. Much to my surprise I learned that not all sushi is raw.

This girl doesn't do raw so I figured sushi was a bit out of my realm... Hallelujah I was wrong! The anticipation starts to build as I know that my all time favorite part is up next. Say it, "hibachi grill on deck"!  Before we knew it the infamous "Chef Andy" was ready to give us a show. Lions and tigers and bears oh my.... steak , shrimp , chicken and rice oh my! I can honestly say that if you are looking for a first class meal with side o' entertainment, then Kobe's it is. Kobe's, it's not just fantastic food. It is a good time just waiting to happen. Sake shot anyone?"

-Michelle Tait, co-host of "The Dish" on URL Radio

Recipes from "The Dish" Show on 6-19

Lemon Souffles are the perfect summer treat

Lemon Souffles

Use a melon baller or serrated grapefruit spoon to scoop out the rinds.

Ingredients

·         8 large lemons, preferably Meyer

·         3 large eggs, separated

·         1/2 cup granulated sugar

·         2 tablespoons all-purpose flour

·         Confectioners' sugar, for dusting

Directions

1.       Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.

2.       Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.

3.       Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.

4.       Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.

5.       Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.

6.       Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.

Sesame Crusted Tuna, Mixed Greens with Carrot Ginger Vinaigrette, Soba Noodles

4 Tuna Steaks 6oz. each

Soy Sauce

Wasabi

Sesame Seeds

Mix ½ cup soy sauce with 1-2 tsp wasabi depending on your taste.  Brush tuna with mixture.  Coat one side of tuna with sesame seeds, pressing seed firmly into the tuna. Sear coated side only in a pan with a little olive oil over medium high heat until seeds are lightly browned. Remove from pan, place on a towel to drain excess oil, and slice thinly.

Serve with salad: 

1 medium carrot, diced

1 knob of fresh ginger, about thumb size, peeled

1 clove garlic

½ cup rice wine vinegar

1 ½ cups olive oil

Splash of soy sauce

Pepper, to taste

Combine first four ingredients in a blender at low speed.  Slowly drizzle olive oil in to blender until emulsified; you may not need all.  Add soy sauce and pepper to taste. Boil soba noodles according to directions on package.  Shock noodle in cold water. Toss with a little of the vinaigrette.  Toss mixed greens (or any salad blend of your choice) with as much of the dressing as you prefer.

 

Caipirinha (Brazillian Margaritas from The Harvest)

Ingredients

• 1/2 lime, quartered
• 1 teaspoon white sugar
• 2 1/2 fluid ounces cachaca
• 1 cup ice cubes

Directions

1. In a large rocks glass squeeze and drop in half a lime cut into chunks. Add sugar, crush and mix with a spoon. Pour in the cachaca and plenty of ice. Stir well.

Toasted Frog is Phenominal Fried Fun

Cheesy Pickles at The Toasted Frog

One of Bismarck’s highly acclaimed restaurants, The Toasted Frog is the home of the renown “Cheesy Pickle”. Our listeners steered us in the direction of The Toasted Frog by answering a survey that voted the “Cheesy Pickles” best appetizer. After our visit to The Toasted Frog, I have decided to add the cheesy Pickle to a prestigious list of fried items I have fallen in love with called “The Deep Fried Goodness” It was as some say, “Love at first bite.” The pickle is wrapped in a won top wrapper with Havarti cheese and fried to a golden crisp. Sinking your teeth into this ooey goodness leaves nothing to be desired. This popular menu item is a gem in a worthy setting.

- Michelle Tait

Co-host of "The Dish"

You wanna know how to make the area's most favorite appetizers? 

Watch the video we shot at the Toasted Frog http://www.youtube.com/watch?v=UqNi7EFOe8E&feature=g-all-u- 

The Harvest Brazillian Grill

Michelle Tait and I (Stacy Sturm) had the pleasure of eating at The Harvest Brazillian Grill recently for our inaugural episode of "The Dish."  Michelle has never eaten there and I only ate there once so we were pretty open minded and new to the experience.  Let me just say.... WOW!

Owner, Edgar Olivera was a warm and wonderful person who treated us like queens!  He gave us the full dining experience, but not the typical meat and potatoes meal.... even though that's their specialty.  First Edgar served us a cocktail, which may have swayed the review a bit (smart man).  Then he took us in the back to meet head chef Ryan who gave us a lesson on how to cook Moqueca.  Moqueca is a cod filet with a coconut, cream, lime, cilantro, hard to describe sauce.  Although I got the detailed lesson... there's no way I could possibly make that at home, at least not like that.  So the recipe, although now public, is safe. I LOVE seafood and have eaten a lot of seafood but have never had anything lile this before.  It was amazing.  In fact, I crave it!  Who craves fish?

Here is the link to the video so you can check out how it's made and really appreciate the heart that goes into cooking this and everything they serve - http://youtu.be/jPTDgNkti18.

But The Harvest is so much more than fish or even meat on a skewer. It is an experience.  It is creativity, it is plays on flavor, it is love, it is passion, it really is Brazil. The also have a Sunday morning brunch that is unbelievable.  It's not a meat brunch like you'd think it would be.  It's a traditional brunch eggs benedict, pastries, and all.

Speaking of pastries, The Harvest has one of the best pastry chefs in town!  We were able to try two special offerings - The Tuxedo (a chocolate and white mouse with a chocolate ganache) and The Raspberry Chocolate Mousse.  There are no words, no pictures, no audio recording that can describe the heaven that is these desserts.  I'm not even joking or exaggerating because Edgar gave us these for free....  But, when he brought them out it was unexpected and when we ate them, it was unexpected.  But I know why he brought them out for us to try.  Because people NEED to know about these and Carla's wonderful pastries in general.  Most people probably don't get dessert when they eat at The Harvest, because they're so full, but they should!  Split it, quarter it, eighth it, whatever you need to do, you have to try it no matter how full you are.  There's always room for dessert right?

We strongly urge you to go check out The Harvest on Mandan Street in Mandan. You can check out all their offerings, hours, etc. on their website, http://www.harvestbraziliangrill.com/.  They also host parties so if you have an event coming up, give them a call and see what they can do.  Tell them URL Radio sent ya and they'll treat you like royalty too!