Oh my, there's just so much to say about this recipe, let's get to the most important part first. This is a truly spectacularly delicious sashimi, as luscious and surprising as what you might find at a Nobu or Blue Ribbon.
Liberace, one of the earliest raw fish eaters — who'd have thought? (Insert your own joke here.) But back in 1970 — 1970! — the incomparable consummate showman shared his considerable culinary knowledge with Carol Truax in Liberace Cooks!
Let's pause and consider — without Liberace, would there have been an Elton John? A Lady Gaga?
But back to Vegas: With dazzling photos of his seven dining rooms (formal, informal, buffet, patio, TV-watching room, bar, kitchen and loggia) it's not surprising his entertaining repertoire included a treasure trove of elegant classics along the lines of Osso Buco, Ile Flottante, Beef Stroganoff, Caviar with Blini and Lobster Newburg.
Christened Wladziu Valentino Liberace (beloved the world over by his last-name-only soubriquet), Lee, as he was known to friends, also cherished Mama's Polish classics: Golabki (cabbage rolls), Chicken Pojarski and of course Pierogi. A rich lifestyle demands rich foods so Brains in Black Butter, Calves Liver en Brochette, Sweetbreads, Braised Oxtails and Tongue get their due as well. Don't get me started on the desserts.
Would we expect anything less from the man whose BBC documentary was titled "Too Much of Everything is Wonderful"?
I just remembered I saw Liberace prepare cheese soufflés on the Merv Griffin show. A diamond went missing from his ring in the process but he didn't miss a beat.
Anyway, here's what makes his Sashimi so special. The tuna gets two treatments — classic thin slices of tuna are topped with finely chopped tuna marinated in a ponzu-style sauce. American red radishes stand in admirably for wasabi, actually much better than the usual mustard mix that tries to approximate the true and highly perishable Japanese green horseradish.
The lemony, lightly soyed and slightly sweet tuna puree dresses the unblemished red slices, eliminating any need for additional dipping soy. And the tiny florettes of pink grated radish, well what could be lovelier?
As I was so fortunate to get my hands on the freshest Montauk tuna I snapped this celebratory picture at the keyboard:
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I daresay we've yet to learn any of the family favorites from the Germanotta home, and Reginald Kenneth Dwight (known to his friends as Phyllis or Sharon) hasn't offered up anything either. Not even a little Spotted Dick though I sure he's come across plenty.
So Lee, though the candelabra burns no longer, you'll always be remembered as a virtuoso on stage and in the kitchen. Click here for the recipe for Sashimi Liberace.
And to get you in the mood, check out his inspiring performance of his favorite song, The Impossible Dream, on the Ed Sullivan Show: http://www.youtube.com/watch?v=D1os5SJzH8w