Scallion pancakes.

If there ever was such a thing as Asian tortillas, then scallion pancakes would be it. I love tortillas, especially as a burrito wrapper, however, tortillas eaten by itself tastes so bland and boring. To me, it's basically like a squished slice of bread.

Scallion pancakes are a whole different story. They, on the otherhand, are MEANT to be eaten alone. And who wouldn't want to eat it that way? Scallion pancakes are tender and flaky (weird, I know), pan fried till golden, rip-able, salty, mildly oniony, finger food. No knife or fork please!

But now I am getting ahead of myself. You are probably thinking, What is this crazy person talking about scallion pancakes? Do you put scallions in Bisquick mix? Don't fret. Scallion pancakes (as well as many other so called Asian "pancakes" apparently) are nothing like regular old breakfast pancakes. While the breakfast pancakes you are probably use to are fluffy and spongy, scallion pancakes are crusty and have many thin layers when you pull it apart.

I simply love scallion pancakes. My grandpa would make it all the time when I was a kid, and even now I still have fun ripping one apart and seeing the green flecks of scallion pieces spread throughout.

I really could talk about scallion pancakes FOREVER, but that would get boring. Why not try one for yourself and taste/smell/experience what I am talkin about.

Here's a link to Ming Tsai's recipe for scallion pancakes with a ginger dipping sauce:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8,00.html

It's a perfect side dish (or main entree for me) that can be eaten anytime of the day!

Vietnamese roll.

I use to get mixed up about the "rolls." Whenever I heard the word spring roll, vegetable roll, or egg roll the same image would always come into my mind - that oily fried log you get in Asian take out boxes (I never really liked any of those rolls). So then, when my friend told me that he would bring in Vietnamese rolls to class one day, I thought, Ugh. Not another oily fried log!

Let me tell you, I was pleasantly surprised. What my friend brought in the next day was no oily fried lump/log/whatever, it was a roll of tranclucent rice paper wrapper with a seafood and veggie filling. And it was delicious!

Thin chewy ricy wrapper filled with crunchy fresh bean sprouts, bright mint, straight from the sea baby shrimps, and strips of carrots. When I took my first bite into it - I nearly jumped back! It was so simple, yet so unexpected and flavorful. I was blown away.

My friend so happened to be Vietnamese (so I knew the roll I tasted in class was straight from the best). However, if you don't know someone who is Vietnamese that doesn't mean you have to miss out on the fun! Instead of ordering Asian take out that comes with oily "logs," try ordering a Vietnamese roll. You'll be glad you did - healthwise and tastewise!

Here's a great recipe Rachel Ray found for Vietnamese rolls - its called a "Vietnamese Burrito!":
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23136,00.html

Eel sushi.

Have you ever tried eel? Hey, don't give me that look. You heard me right - have you ever tried eel? Well, if you haven't, then you've been missing out my friend.

Ok, so you are probably thinking, People eat eel? That electrifying long snake thing? Don't worry. Eel isn't as bad as it sounds. Beyond the electrifying and snake like appearance, eel meat is pretty much like a thin strip of fish. And when it is roasted - WHEN IT IS ROASTED! - words can not describe its taste (hey but I could try right?).

Sweet, savory, melt-in-your-mouth, rich eel meat.

It tastes way better than any fish fillet I've ever eaten. It is so rich and buttery that I almost feel guilty if I eat another bite of it. "Almost," I said, almost. In actuality, I could probably eat a whole plate of roasted eel by itself breakfast, lunch, and dinner, and still not be sick of it. To me, it's like candy.

Then, if eel couldn't get any better - it did. It was put in sushi. Eel sushi is like eating grownup candy. It is sweet, satisfying, and good for you! Eel has A, B1, D, and E vitamins. Eel also has good unsaturated fatty acids that lower blood pressure, promote healthy brain function, and promote good eyesight. Good for you and tastes like candy? You would be crazy not to give eel a try!

Personally, I could eat roasted eel right by itself, but that's kind of weird. So, here are some suggestions for recipes with eel. The Japanese were right on the money when they made eel sushi. So, definitly give that a try. Simple wrap a block of rice and a piece of roasted eel meat with a thin strip of seaweed. Or incorporate eel, avacado, and cucumber (in any mix) into a sushi roll.

Here's Rachel Ray's recipe for a fantastic Unagi roll (Japanese word for freshwater eel):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23139,00.html