Derby
Crew Member
Looks forward to itSounds like something we will plan..... remember, I still have a big box here for you!
What's for dinner tonight ?
- Thread starter scott craven
- Start date
sasqman
Crew Member
Looks delish. Whats in the mixture?Avocado Mermaids with Cheesy Garlic Toast:
IronNoggin
Well-Known Member
Fresh crab (from the day before), shrimp, little green onions, cubed avo and real mayo.
Wonderful!
IronNoggin
Well-Known Member
CIVANO
Well-Known Member
recipe please
Doug
Well-Known Member
sly_karma
Crew Member
Greens: fresh whole leaf basil and mint. Romaine if you're light on for the two herbs. Cilantro if you have it.
Dressing: juice of one lemon, add fish sauce, a bit of sugar, ultra-finely chopped Thai red pepper or jalapeno, blend in gradually to get your preferred preferred balance of salt-sweet-sour-spice. Then stir in pureed garlic, lemon grass, ginger to taste. A dribble of olive oil helps it to coat the greens. Pro tip: mash up the cilantro stems with mortar and pestle and add to dressing.
Add-ins: whatcha got in the fridge? We'll use any or all of halved cherry tomatoes; sliced cucumber; steamed asparagus, beans, snap peas; julienned red pepper or red onion.
Toppings (optional): cilantro, crushed peanuts, toasted rice
Steak: half the normal steak portion per person is plenty. Trim carefully to remove anything chewy before cooking, season with S&P. Cook the steak/s close to serving time, one grade less cooked than your usual. Let it rest 50-100% of cook time before slicing. Pro tips: somewhat thin cuts (~3/4" thick) translate to easier/quicker cutting of a warm steak into bite size pieces. Pan frying retains more juices, do a quick deglaze after cooking to extract another ounce or two of beefy flavour for the dressing.
Prep all the greens, add-ins, and toppings ahead of time, keep the dressing separate. When the steak goes in the pan, toss everything together with the dressing. Slice the rested steak into ~1/4" strips while still warm, toss everything over the other salad ingredients, especially the meat juices so they add to the flavour of the dressing. One more toss and serve. Add whatever toppings you like.
Wine: Spicy Asian foods need acid and sugar to reflect these characters in the food. The spice will clash badly with tannins, so avoid oak-aged chardonnay and pinot gris. The wine should be at least off-dry, some residual sugar and high natural acidity is the key. The riesling and muscat families of grapes, especially when grown in cool climates, possess these characteristics. Happily, BC has an abundance of these vines planted, and the long hot days and cool nights produce wines high in sugar and acidity. Riesling is the king, but you'll also get good results with gewurztraminer and the array of German cross varietals such as Sylvaner, Muller Thurgau, Schonburger, Ehrenfelser, Muscat Ottonel, Optima, Bacchus. For this food pairing, get a young wine, the acids are still fresh and racy. My personal favourites for this meal are Riesling from either Synchromesh or La Frenz, both in the Okanagan. Honourable mentions to Tightrope, Four Shadows, Chain Reaction, Orofino, 8th Generation.
IronNoggin
Well-Known Member
Those shortribs look good. Did you marinade or sauce them?
Rain City
Crew Member
I've actually just been enjoying them straight out of the pack with salt and pepper lately. At most a brush of bbq sauce to finish. I think I overdid the whole asian marinade thing for the past 20 years. The charcoal really helps the flavour. The pile of wings is also just salt and pepper.
scott craven
Well-Known Member
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