Xiao Wan's Bumblebee Tuna Sushi

Sometimes, you just can't get sinfully fresh tuna from the local market. In this case, all is not lost. You can use canned tuna to make a really nice sushi treat.

Ingredients: Canned Solid White Albacore Tuna (mixed with Xiao Wan's Spicy Mayo, finely chopped shallots, chopped celery, and ground black & white pepper), sushi rice (mixed with sushi vinegar/rice vinegar, salt, and, for a twist, a dash of sesame oil), seaweed skin, steamed sweet potato, avocado, Xiao Wan's Spicy Mayo, cucumber, scallions, Seto Fumi Furikake, and sesame seeds.

Serve with pickled ginger, soy sauce, and wasabi.

Xiao Wan's Shrimp Tempura Sushi

Xiao Wan's Green Bean Salad

Ingredients: Steamed fresh green beans, fresh julienned carrots, sushi vinegar, soy sauce, freshly squeezed lemon juice, minced ginger, garlic, sesame oil, sesame seeds, bottled Garlic Chili and bottled Spicy Chili Crisp (found in Chinese market), sea salt, fresh ground black & white pepper, and raw brown sugar.

Toss well and serve cold.

Xiao Wan's Buffalo Wings

Ingredients: Sinfully fresh chicken wings (baked)

Xiao Wan's Wing Sauce: Worcestershire sauce, Red Devil Cayenne Pepper Sauce, salted butter, sweet potato starch, ground chili pepper, Cajun seasoning, ground cayenne pepper, raw brown sugar, sushi vinegar, fresh squeezed lime, honey, soy sauce, ketchup, finely chopped onion, finely chopped garlic, sea salt, and fresh ground black & white pepper.

Xiao Wan's Blue Cheese Dressing: Blue cheese, sour cream, Greek style plain yogurt, mayonnaise, fresh squeezed lime juice, sushi vinegar, finely chopped parsley, finely chopped garlic, finely chopped shallots (or sweet onion). Blend well and serve cold. Garnish with parsley sprig.

Mix baked wings with Xiao Wan's Wing Sauce, garnish with freshly chopped scallions, serve with fresh celery sticks and Xiao Wan's Blue Cheese Dressing.

Xiao Wan's Seared Tuna Sashimi

Ingredients: Criminally fresh tuna, olive oil, salted butter, sea salt, fresh ground black pepper, Xiao Wan's Spicy Mayo, and freshly squeezed lemon juice. Garnish with green scallion, daikon radish, a dash of paprika, and Seto Fumi Furikake. Serve with fresh sliced avocado, pickled ginger, soy sauce, and wasabi.

Xiao Wan's BBQ Chicken Drumsticks

Ingredients: Chicken Drumsticks, Soy Sauce, Honey, Salt, Black & White Pepper, Cajun Season, Celery Seed, Worcestershire Sauce, Ground Chili Pepper, Ground Chipotle Pepper, Rice Vinegar, Shao Xing Cooking Wine, Cholula Hot Sauce, Tomato Paste, or Ketchup, Fresh Squeezed Orange Juice, Sweet potato starch, or Potato starch, Chopped Sweet Onion, Garlic, and Thai Chili.

Xiao Wan's Shrimp Tacos

Ingredients: Fresh Cubanelle peppers, fresh shrimp, fresh jalapeno, fresh scallions, onion, shallots, fresh tomatoes, freshly squeezed lime juice, fresh ground white & black pepper, cajun seasoning, ground chipotle pepper, ground cumin, paprika, ground chili pepper, Cholula Hot Sauce, shao xing cooking wine, garlic, olive oil, raw brown sugar, corn or flour tortillas, sour cream, sliced red radish, lettuce, and fresh cilantro.

Xiao Wan's Steamed Mussels

Ingredients: Salted butter, olive oil, very fresh mussels, garlic, red bell pepper, cubanelle pepper, celery, parsley, white wine, salt, black & white pepper, heavy cream (or half & half), onion (or shallots), fresh tomatoes, and fresh basil.

Xiao Wan's Baked Pollock

Ingredients: Olive oil, salted butter, cajun seasoning, ground chili pepper, ground chipotle chili, ground cumin, paprika, fresh ground black & white pepper, shao xing cooking wine, sea salt, minced ginger, minced garlic, chopped cubanelle pepper, chopped scallions, and fresh lime juice.

Directions: On high heat, add slated butter, olive oil, garlic, ginger, cubanelle, and stir until fragrant. Place fish in skillet, add salt, black & white pepper. Lightly brown on both sides, add shao xing cooking wine, and sprinkle ground chipotle, paprika, cajun seasoning, ground chili, and cumin. Place in oven at 250F until fish is cooked through, about 10 minutes. Transfer to broiler and quickly blacken. Remove, and garnish with finely chopped scallion, and liberally squeeze fresh lime juice on top.
Serve over rice.

Xiao Wan's Pork Burrito