Spicy Sake Pickles – the perfect party food whether you are hosting or attending! This tasty recipe is from the new Tommy Bahama cookbook – Flavors of Aloha. If you can’t dine at Tommy Bahama, bring the restaurant into your home.
This Flavors of Aloha: Cooking with Tommy Bahama cookbook is the first in a new series of culinary adventures featuring delicious and colorful dishes of each Hawaiian locale. Gorgeous full color photographs make this cookbook as equally inspiring as the more than 100 recipes created by best-selling author, Chef Rick Rodgers.
For an easy party dish, I chose a simple recipe of Spicy Sake Pickles. But, you’ll find an array of other tasty recipes from soups to salads, to meats and seafood, to rice, noodles, desserts and the beloved Tommy Bahama cocktails (and a lot of great cocktail tips). Recipes include: Citrus and Hearts of Palm Salad with Kumquat Viniagrette (a personal favorite), Salmon Filets with Ginger Glaze, Huli Huli Pork Tenderloin and Pineapple with Old-School Teriyaki Marinade. Kona Coffee Flan and Shave Ice with Fresh Fruit Syrups will also delight your tastebuds.
Here, unseasoned rice vinegar is whisked together with sake, soy sauce, honey and hot pepper sauce and tossed with ginger, sesame oil, and fresh raw vegetables of carrots, cucumber, cauliflower and celery. Add your own favorite vegetables, if desired. Other suggestions: daikon radish and red bell pepper.
Visit TommyBahama.com for restaurant locations and to buy your copy of this beautiful, well-done, more-than-a-coffee-table-cookbook 🙂
Serving size: 1/6 of the recipe
Saturated fat: 0.7g
This recipe is very high in Vitamin A. In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Spice Sake Pickles
Here, unseasoned rice vinegar is whisked together with sake, soy sauce, honey and hot pepper sauce and tossed with ginger, sesame oil, and fresh raw vegetables of carrots, cucumber, cauliflower and celery. Add your own favorite vegetables, if desired.
- 3 unpeeled Persian or Kirby cucumbers or 1/2 English (seedless) cucumber, scrubbed
- 2 carrots, peeled
- 1 1/2 cups cauliflower florets
- 3 tablespoons unseasoned rice vinegar
- 3 tablespoons good quality sake, such as Gekkeikan Traditional
- 1 tablespoon soy sauce
- 2 teaspoons organic, raw honey
- 1/2 teaspoon hot pepper sauce such as Sriracha
- 1 1-inch piece fresh ginger root, peeled and cut into thin strips
- Asian sesame oil, for serving (about 1 to 1 1/2 tablespoons)
- Sesame seeds for garnish
- Cut the cucumbers and carrots into lengthwise strips about 1/4 inch wide and 3 inches long.
- In a medium-size shallow glass or ceramic dish, whisk together the vinegar, sake, honey and hot pepper sauce.
- Add the ginger root and crush slightly with the back of a small spoon.
- Add the cucumber, carrots, and cauliflower and toss to coat.
- Refrigerate for 15 minutes or up to 2 hours.
- Transfer vegetable mixture with some of the pickling juices to a serving dish.
- Drizzle with sesame oil and sprinkle with sesame seeds.
- *Note: the "cooking" time listed here allows for 15 minutes of refrigeration time; you can take up to 2 hours.