Spicy Japanese Calamari

This is a super fun and tasty appetizer. I made it for a sushi night but you could make it to go along with any kind of Asian meal. 

What you'll need-

About 1 pound of raw squid- cleaned and sliced

2 Serrano peppers sliced

1/3 pound raw shiitake mushrooms- chopped

3 cloves garlic- finely chopped

6 heirloom cherry tomatoes- diced

1/3 cup of soy sauce or liquid aminos

Black pepper

Butter

1 small Lemon

Sriracha hot sauce

1/2 cup mayonnaise 

     Melt some butter in a pan on medium heat. Add in the Serrano peppers, tomatoes and shiitake mushrooms. If you don't want a lot of heat to the dish you can take the seeds out of the peppers. Sauté until the mushrooms start to become tender.  Add the garlic and the calamari. Squeeze half the lemon over the pan and season with black pepper to taste. Sauté for a few minutes and add the soy sauce. Sauté everything until the calamari looks cooked through. About 5 to 10 minutes. 

On the side take the mayonnaise add in a little squeeze of lemon and add sriricha to taste. Start with a little and add more for the spicier you want it. This will be the dipping sauce for the calamari. 

Serve and enjoy!

( I put the pictures of the hand rolled sushi I made. No recipes on those tonight. They were very labor intensive. Maybe I'll put them up one day)

Smoked salmon philly roll

Mirin and sesame marinated yellowfin tuna

Thai chili shrimp 

Koby's "Black" Ribeye

Now, some of you may say a steak is a steak. But I disagree. Now at home you may not have the tools of a professional kitchen so making the "perfect" steak  can be a challenge. This recipe will help. 

Here's what you'll need 

32 oz bone in ribeye (the higher grade the meat the better)

Extra coarse Black lava salt

Coarsely cracked black pepper

Butter

Electric probe food thermometer 

Baking sheet 

Cast iron skillet

Preheat oven to 350•

Mix the salt and pepper and coat ribeye. I make sure I put extra on the fat cap of the meat. The salty fatty bites are my favorite. Insert thermometer into center of steak. Place on baking sheet in the oven until the thermometer reads 120•. 120 degrees is very rare but we're not done with the steak yet. When you see the steak getting close heat the cast iron skillet on medium high. Butter the skillet and sear the steak on each side for about a minute and a half. Let the steak rest for a few minutes and it should be a perfect medium rare. 

  I top the steak with cipollini onions and mushrooms that are sautéed in garlic butter. But you can serve however you enjoy it. For me, it is best served with a nice glass of whiskey.