Salmon Tartar, Shortbread Cookies

DEAR SOS: I eat out quite a bit and would be eternally grateful if you could obtain the recipe for Matsuhisa’s salmon tartar, which is accompanied by a Wasabi Sauce.

--JULIE

DEAR JULIE: Here’s the recipe with Wasabi Sauce from Nobuyuki Matsuhisa. We pass it on because you’ve asked for it, but we would like to note that while the dish is delicious, the fish is served raw, and we do not advocate eating raw salmon.

MATSUHISA SALMON TARTAR

3 ounces salmon fillet, finely chopped

1 ounce caviar

1 small garlic, minced

1 tablespoon Maui onion, chopped

1 teaspoon minced green onion

Wasabi Sauce

Mix together salmon, caviar, garlic, onion and green onion until well combined.

Serve in mound with Wasabi Sauce on side. Makes 2 appetizer servings.

Each serving contains about:

115 calories; 1,405 mg sodium; 64 mg cholesterol; 4 grams fat; 6 grams carbohydrates; 14 grams protein; 0.38 gram fiber.

Wasabi Sauce

1 ounce wasabi

1/3 cup water

2 1/2 tablespoons soy sauce

Mix wasabi in water. Stir in soy sauce. Makes about 1/3 cup.

DEAR SOS: I’ve had a difficult time finding an easy but authentic recipe for shortbread cookies. Can you help?

--SUSAN

DEAR SUSAN: We have just the ticket. This traditional recipe is from the “Fannie Farmer Cookbook.”

SHORTBREAD COOKIES

1/2 pound butter, softened

1/2 cup confectioner’s sugar

2 cups flour

1/4 teaspoon salt

Cream butter in mixer until smooth. Add confectioner’s sugar and beat until light and fluffy. Mix flour and salt and add to first mixture, combining thoroughly.

Roll out dough with rolling pin until 1/4-inch thick, then cut into 1x2-inch rectangles. Place on ungreased baking sheet and prick each cookie with fork. Bake at 350 degrees 20 to 25 minutes or until lightly browned around edges. Cool on rack. Makes about 24 cookies.

Each cookie contains about:

115 calories; 103 mg sodium; 21 mg cholesterol; 8 grams fat; 10 grams carbohydrates; 1 gram protein; 0.03 gram fiber.

DEAR SOS: I had a recipe for Buffalo chicken wings that I had gotten in Arizona, but I lost it in a move.

--LORNA

DEAR LORNA: This one flew over Arizona and landed in our files. The food editor of the Buffalo Evening News shared this recipe with us some time ago.

JANICE OKUN’S BUFFALO CHICKEN WINGS

24 (about 4 pounds) chicken wings

Salt

Freshly ground pepper

4 cups peanut, vegetable or corn oil

1/4 cup butter or margarine

2 or 5 tablespoons hot pepper sauce

1 tablespoon white vinegar

Blue Cheese Dressing

Celery sticks

Cut off and discard small tip of each chicken wing. Cut main wing bone and second wing bone at joint. Season wings to taste with salt and pepper.

Heat oil in deep-fryer or deep heavy skillet to 375 degrees. Fry wings, batch at time, about 10 minutes, until golden brown and crisp, stirring occasionally. Remove wings and drain well.

Melt butter in saucepan and add hot sauce and vinegar. Place wings on warm serving platter and pour butter mixture over them. Serve with Blue Cheese Dressing and celery sticks. Makes 6 servings.

Each serving contains about:

759 calories; 611 mg sodium; 43 mg cholesterol; 59 grams fat; 12 grams carbohydrates; 45 grams protein; 0.16 gram fiber.

Blue Cheese Dressing

1 cup mayonnaise

2 tablespoons finely chopped onion

1 teaspoon minced garlic

1/4 cup finely chopped parsley

1/2 cup sour cream

1 tablespoon lemon juice

1 tablespoon white vinegar

1/4 cup crumbled blue cheese

Salt, optional

Freshly ground pepper

Cayenne pepper

Combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese in mixing bowl. Season to taste with salt, pepper and cayenne. Mix and chill 1 hour or longer. Makes about 1 cup.