Mulled Wine Stuffing with Sausage and Chestnuts

Here's another special holiday family recipe from my mother that I had to make sure I learned how to make. This stuffing is possibly my favorite culinary aspect of the holiday season!

I love how the wine gives this stuffing acidity and a little bit of bitterness to cut through the richness of butter, sausage and bread. Most stuffings can be be a little stodgy and bland, and the use of the mulled wine brightens it up.

I've written about this stuffing on my slow cooker mulled wine recipe, as that is the ingredient that really makes this stuffing.You can add in dried fruit or nuts, or remove the meat entirely. It will still be acceptable to me. However, if you omit the mulled wine, it just won't taste right in my book. This is the only stuffing for me!

Now, the big trend for food photography for stuffing is giant pieces of bread that toast up nicely in the oven and make for a glorious picture, however I don't think that tastes as nice because everything doesn't have a chance to incorporate. If you prefer a drier stuffing, reduce the liquid to 1 cup each of broth and mulled wine. I like mine nice and mushy and don't really care if that's not as attractive to photograph. 

Mizuna, Apple and Jicama Salad with Yuzu Kosho Vinaigrette

I don't post a lot of salad recipes. They generally aren't my favorite thing, especially when the lettuce leaves are huge and they end up slapping me in the chin and I get salad dressing everywhere and look like an idiot. I never claimed to be graceful, in fact I'm pretty much a walking disaster when it comes to food and a lot of other things now that I ponder it.

I've written about the chaos that ensues while making dishes, but I'm also a natural disaster whilst dining as well. Spaghetti and salads made with lettuce are a sure-fire way to ruin a blouse in my book. I rarely disappoint when it comes to this splattering, despite being a slow and careful eater. This trait seems to be genetic, as my father tends to involuntarily decorate his button-downs as well.

However, here's a salad that I'd be willing to wear white silk around because mizuna isn't nearly as ungainly on a fork as romaine or butter lettuce, especially when you chop it down to size. I mean, don't get me wrong, if anyone can make a mess of things it's me, but I'd at least take that challenge. My only other beef about salads: their names are often unwieldy as hell!

Fries with Mentaiko Mayo Dipping Sauce

Karashi Mentaiko (or usually just called mentaiko) is spicy marinated fermented fish roe (normally cod or pollock) that is a specialty of Kyushu that I introduced as part of my chronicle on my 2014 visit to Japan. Now you may be thinking that there's no way in hell I can marry American tastes with a Japanese product that is as funky, spicy, and fishy as mentaiko. Let me introduce you to my secret weapon: mentaiko mayo.

Mentaiko mayo takes the assertive fish roe and turns it into something creamy and delicious while still maintaining that zing and pop.

photo cred: Creamy Steaks

Mentaiko mayo is so popular there's even a mentaiko mayo Cheetos flavor in Japan, and I'm absurdly disappointed I have not seen or tried it (see here for a review) I love mentaiko mayo's versatility and I believe you will too. It's super easy to whip up, and once you do I think you'll find yourself spreading it on everything.

Some easy ways to enjoy it: spread it on top of baked salmon and broil to finish, mix it in with canned tuna instead of plain mayo for more of a pop, even smear it in a sandwich. But my favorite has to be as a dipping sauce for fries.

Taberu Rayu Cucumbers (きゅうりの食べるラー油)

It's hot here in Southern California, and the drought is so bad I'm almost afraid to do dishes. Rather than relying on fast food, chips and dip while it's too hot to cook, I'm brainstorming healthier, faster, and cooler options for a busy cook.

Like with my Togarashi Zucchini, this is a dish that is a snap to make, and is a great busy weeknight side to serve with something else prepared just as fast or pre-made. Even better, this recipe is a chilled side, which for late summer is a great treat!

This almost isn't a recipe it's that easy, but that also makes it easy to double or triple. It is also a great example of how easy and versatile taberu rayu is: making a super-tasty and healthy veggie side dish in minutes. You can turn cucumbers into a savory spicy powerhouse side with very little effort.

If you want to prep this ahead, chop the cucumber ahead of time and dress right before serving, that way if any water leeches off the cucumber in the fridge, you can drain it before adding the taberu rayu.

Togarashi Zucchini

I like creating simple recipes that take little time or effort to make. Sure, sometimes I mix things up with a more-involved recipe, but most of the time my ideas are ludicrously simple.

Like most of you, I'm willing to wager, I've got a Pinterest full of very ambitious ideas I really just don't have time for. But they are inspiring, and I love browsing through and finding these bloggers who invest some serious time into creating amazing things.



This blog isn't one of the ambitious ones. But I'd like to think it's one of the real ones.

I work full-time in a very physically and emotionally draining career. When you've had to wrestle an aggressive 130lbs dog and euthanize someone's childhood friend within 20 minutes of clocking in to your shift, it's hard at the end of the day to want to prepare anything for dinner.

Most workdays, I have to have dinner done in less than 10 minutes (including clean-up) or it just won't happen. Especially when I get off work at 9:30pm and have to be back at 7:30am.

Therefore I rely a lot on easy-to-make entrees, pre-made sides, and fresh veggies that require no preparation in order to get things on the table fast. Here's one of my go-to sides that requires
little-to-no clean up and is healthy to boot!