I previously mentioned how the two of us were putting together the dinner. It was fun and not one cross word in the kitchen. True!
We started out with two (2) appetizers. Don made garlic and butter fried shrimp with hot sauce and crackers. Let me tell you, NO ONE can cook shrimp as good as that was; only Don.
I made a shrimp and avocado creme brulee. I’ll bet no one has had this before. It is so darn yummy I will definitely be making that one again. The Havarti cheese sauce really makes it and the sugar topping pulls it all together.
We took a small break and then had a New York Sirloin Steak with a Lobster Mornay sauce. Along side that was rainbow carrots with a mushroom stuffed baked potato.
It is a good thing we took our time over this meal. So far it is two hours and counting. A glass or two of Sangiovese red wine went perfectly.
That done and the dishwasher working, we decided to have a slice of my blood orange pound cake with a blood orange sauce. You will see by the two pictures just how that went.
Now, that was fabulous, made with love and a lot of care but…..it is back to the diet today.
Shrimp/Vegetable Pad Thai
This looks like a lot of ingredients (it is) but it is so worth it, even a novice can tackle it. Just take the extra five minutes to sit and read this through and slowly put it together. Some of this stuff I hadn’t heard of, so I asked a lady shopping in the aisle who looked like she might know and she showed us what brand to buy as it was the best and not “that” one. Lesson 1 – ASK someone.
- 7 ounces medium rice stick noodles
- 1/4 cup fish sauce
- 1/8 cup rice wine vinegar
- 3 tbsp. dark brown sugar
- 1/2 tsp. crushed red pepper
- 1/4 cup coconut milk
- 2 tbsp. fresh lime juice
- 1 tsp. tamarind concentrate*
- 1 tbsp. toasted sesame oil
- 3 tbsp. peanut oil
- 12 ounces medium shrimp, peeled and deveined
- 1 cup firm tofu, diced
- 1 cup sliced shitake mushroom caps
- 2 bunches baby bok choy
- 2 large carrots, cut into matchstick-sized pieces
- 1/2 cup matchstick-sized red bell pepper strips
- 2 tbsp. minced fresh garlic
- 1/2 cup roasted, unsalted peanuts, roughly chopped
- 1/2 cup diagonally sliced green onions**
- 1/4 cup chopped cilantro leaves
Bring 4 cups of water to the boil. Place noodles in a large bowl and cover with boiling water. Allow noodles to soak for 5 minutes, drain and rinse with cold running water for 30 seconds. Drain well and set aside.
In a small bowl, combine fish sauce, vinegar, sugar, red pepper, coconut milk , lime juice and the tamarind concentrate. Stir until sugar is dissolved.
Heat the seame and peanut oils in a wok or large saucepan over medium-high heat. Just before the oil is smoking, add the shrimp and cook until pink, stirring constantly. Add the tofu, mushrooms, bok choy, carrots, red bell pepper, garlic and reserved noodles and cook until heated through (about 2 minutes).
Pour the sauce mixture into the wok and toss until combined. Cook until the mixture is steaming and most of the liquid has evaporated. Add the peanuts and green onions** and cilantro and cook another 30 seconds.
Note: *Soak 1/8 cup tamarind concentrate in 1/2 cup water. Soak for 10 minutes and strain through a cloth. Save the “mash” for the recipe, using 1/4 tsp. only.
** We doubled this recipe for 16 people and put the green onions only in one bowl and none in the second bowl (mine) and anyone else who doesn’t eat green onions. Always give an option if possible. Buying all this isn’t a waste. You will make this over and over again.
Taste Rating: 9