say, cheese!

Did you know that there's such a thing as Cheese Week? I did not and now feel as though I've been living under a can of processed Cheese-Whiz.

It seemed too good to be true but, alas, when Bon Appétit sent me an email earlier this week with the subject Cheese Week is Here and Here Are the 25 Most Important Cheeses in America, I asked no questions. I simply reveled in the fact that I live in a world that dedicates a full seven days to the glory that is stinky cheese.

When in the face with such conspicuously declared dairy greatness, it seems only natural to rebel against one' own lactose intolerance and proceed to ordering sixty-five dollars (as one does) worth of funky-as-fuck cheese from a store in Brooklyn to gorge yourself on while your husband is out of town next week. It's not that I'm opposed to sharing, though, let me be frank... there are certain things I refuse to share with anyone and an aged, stinky cheese is one of them. You can call me selfish if you want when, in fact, I'm actually being selflessly courteous of my husband because nobody-- and I do mean NOBODY-- needs to be sleeping next to me when the affects of my lactose intolerance and eating all said funky-as-fuck cheeses kicks in.

Just living my best gassy life over here, people.

Just. Living. My. Best. Life. 

food | ahi poke bowls

It's been a while since I've posted a recipe but I made this little no-cook miracle last night and got a few requests for details after I posted in on the 'gram. So, here's the ridiculously easy how to. Hope you enjoy it!

And if you happen to make it, please leave a comment and tell me how you liked it! I'm always curious if my recipes are a total fluke and Joe is just lying to me to protect my feelings or if they're actually any good. I'd very much appreciate it!

Poke Bowl

12 ounces sushi grade ahi tuna, diced into large bite-size pieces
poke marinade (see below)
2 cups sticky sushi rice (or rice of your choice*)
toppings of your choice (avocado, cabbage, shredded carrots, sliced cucumbers, scallions, sliced fresh jalapeño, etc.)

Poke Marinade

1/3 cup soy sauce or tamari
1/4 cup seasoned rice wine vinegar
1 tbsp toasted sesame oil
1 tbsp mirin
1 tsp minced ginger
1 scallions, white and light green parts only
1 tsp sambal olek or Sriracha
1 tsp sesame seeds

Marinade the cubed tuna in the refrigerator for 2-3 hours.

When you’re ready to serve, spoon about a cup of rice per person in the bottom of a bow and then layer on your desired toppings. Top the bowl with the poke and drizzle on any remaining marinade. (Trust me, it’s too good to waste.)

Garnish with some toasted sesame seeds, scallions, and maybe even some Nori Kame (seaweed and sesame seed rice seasoning) if you’re feeling fancy.

*The beauty of this recipe is that you can use anything you like for toppings. I picked the sushi rice up from our neighborhood sushi restaurant because sushi rice is a temperamental food to prepare and I didn’t feel like dealing with it. If you’ve got an hour to spare, you could certainly make your own rice or use brown or whatever tickles your fancy but I’m a dedicated proponent of convenience and efficiency so I stand in favor for paying five bucks if it means that I can take back possession of that extra hour of my life.