I have to admit, it took me a while to appreciate uni. I blame that on the fact that most of my early experiences with sea urchin were with product that today I wouldn’t touch, i.e. stinky and pissy. I remember eating a particularly disgusting uni sushi asking myself, “why would anyone prize this? It’s disgusting.” Of course, these days, I know better.
Earlier this week, I wrote about the seven course dinner I prepared for my brother and his wife. In that post, I shared the full menu as well as my recipe for the evening’s first course. Well, today I’m sharing another dish – another new recipe that was created especially for that meal.
Earlier this month, I had the pleasure of whipping up a real feast. The occasion was the birthdays and wedding anniversary of my brother and his wife, which all fall on the very same day in November. Because of our current work and child schedules, Su-Lyn and I don’t find the time to entertain as often or as dramatically as we used to. But for this dinner, I decided to go all out.