The Wedding Banquet (Plus a Ceviche Recipe)

Some events really put you under fire and show you were you are in your craft. Others serve to show you how far you’ve come. This past weekend I helped cook for a wedding now, two days later, can really see that I’ve come a long way in my cooking. The team was amazing, consisting of a mastermind chef and his friends and family. All of them seemed to be experts at something but at the same time none of us really knew exactly what we were doing. What we produced was magical. Rubbed chickens that were roasted to perfection, these delectable dates that were stuffed with gorgonzola cheese and fried prosciutto, and my contribution a ceviche that fuses Mexican and Thai flavors, which is what I’m sharing with you today.

Fearless Leader: Leon Johnson of Salt & Cedar

Basting the Chicken

Straight out of the oven

 

Taking a break on he cool pavement 

The crew before the wedding party arrived

Us doing our creepy faces

15 hour days are nothin’ with this crew

 Alright, enough fluff… time to food.

Ceviche with Thai Curry Coconut Cream

When I came up with this recipe I was trying to compliment the bright sour notes of the ceviche with the creamy hot sweetness of thai green curry. The spices, fresh herbs worked very well with the richness of coconut and zing of lime. Freshness of the fish will make or break this dish and most likely your bowels as well. So be sure your catch is fresh. 

 

 

Thai Curry Paste

Ingredients

• 2 Stalks Lemongrass
• 30 g. chunk Galangal, peeled (about thumb sized)
• 1tsp Shrimp Paste
• 1 tsp Fish Sauce
• 3-8 Thai Green Chilies
• 3 Cups of Thai Basil 
• 2 Cups of Cilantro
• 1 to 2 larger Shallots, peeled
• 5 cloves of Garlic
• Coconut Milk 
• 3 tablespoons of Brown Sugar
• 1 cup Lime Juice
• 3 grams fresh Ground Coriander 
• 2 tablespoons White Pepper
• 3 ground cardamom seeds

Directions

Tip: Juice the Galangal and the lemongrass if possible, these things are very fibrous and a smoother paste will result in a more pleasant curry. If not, no big deal.

1. It’s really quite simple really, process all the ingredients starting with the tougher ones first (Lemongrass and Galangal) then pour in the coconut milk just enough to make a wet but firm paste. Your kitchen should smell like heaven. 
2. This paste will keep in the fridge for a week OR freeze for 6 months

To Make the Curry 

1. Mix in 1 parts paste for one parts coconut milk. More paste makes a thicker curry, less makes a lighter one. Heat it with a saucepan if desired.

Ceviche

Ingredients

• 1 lb Firm fleshed fish (we used atlantic cod with decent results) MUST be caught fresh. We’re talking less than a day old here. Do not use this recipe with thawed fish… just don’t.
• 3 thai chili peppers, finely chopped
• Juice of 6 limes and 3 large lemons
• 2 Tomatoes, quartered or 3 cups of tomato water 
• 1 Stalk of lemongrass 
• 1 ounce Galangal 
• 3 Shallots or one red onion, finely diced

Make the marinade 

1. Mix in the juice, lemongrass, galangal, tomatoes and shallots in a non reactive (ceramic or glass will work) bowl and allow to sit for 30-60 minutes. 
2. Remove the tomatoes (give them a nice squeeze as you do), galangal, lemongrass from the juice.

“Cook” The fish

1. Chop the fish into small cubes, making sure to mind the bones 
2. Mix in the fist and allow it to sit, covered in juice for 15 minutes (less will be more raw but take care not to ‘overcook’ the fish as it will become flakey and crumble). 
3. Strain out the juice, plate, top with curry to taste and serve. 

Enjoy. 

Food Pictures: Anatomy of Thai Green Curry

Making green curry paste for a special take on ceviche that I’m serving at a wedding tomorrow. I love how thai ingredients are so rich in everything from color to texture to smell. 

Just an FYI: The Recipe Portions Are Not Shown Because I Only Put What Was Enough To Look Good On Camera

Indian Curry

My friend Priya taught me how to make Indian curry a few weeks ago… possibly a month ago. I’m not sure, I have absolutely no concept of time (what is it, like season 50 of American Idol or something now?). Anyway, I went to her house and after no shortage of some fantastic wine I watched her work her magic. What seemed like 20 minutes, I was eating a simple delicious chicken thigh curry.

I didn’t write anything down. I pretty much did this from what I remembered her doing. It seemed rather simple in the sense as there really is no right or wrong way to make curry if you follow a basic recipe. You can use whatever spices you like. Here’s what I managed to come up with from memory and improvisation and the results were pretty fantastic.

It’s what’s for dinner…

Somen Noodles with Sautéed Leeks, Chili Oil, and Pea Shoots

I was asked for the recipe for this dish just now. To be honest, I didn’t think to post it because it was just something I threw together from leftover pantry items and random things in the fridge. I’ve provided links to Amazon so you can see what these things look like when you hit up your Asian grocery store just note that Lao Gan Ma chili oil comes in a few flavors and there are NO ENGLISH LABELS so get a good look at the stuff because each label is very slightly different. If you get this exact one, you did good. Or you can just buy it from amazon (I do).

The Recipe is pretty simple and super tasty,

I’m not Dead (Recipe: Thai Curry Fried Rice) (Strictly Photography: Wonton Soup from Scratch)

I guess I have some folks to answer to. I’m really sorry that it’s pretty much been a full month since I’ve last updated, there have been a lot of things going on since that NORA event with the macarons. First thing was on Valentines Day where I met the most amazing person in my life who whisked me away in a stretch limo and took me to his castle in…

wait… no… never mind, that was a hallucination induced by fatigue and house red wine.