CADS Dinner May 22, 2017
Jym Clendenin Host and Chef
Menu and Recipes
Wine
Selbach Oster 2015 Bömer (Mosel) (K&L)
Navarro Gewürtztraminer Anderson Valley 2015
Pierre-Marie Chermette, Moulin à Vent, Les Trois Roches 2015 (Boujolais) (K&L)
Jean-Paul Brun Moulin à Vent 2015 (Boujolais) (K&L)
Cheese
Triple Crem Brie (TJs)
Dutch Gouda (TJs)
Tropical Paradise Salad (for 6)
Salad:
2 large or 3 small ripe avacados
Juice of 1.5 lemons or limes
2 large or 3 medium vine-ripened tomatoes or 2 cups thinly sliced jicama or combination of both
2 large or 3 medium mangoes (and/or peaches, nectarines or papaya)
3 T unsalted roasted peanuts
Dressing:
3 T slivered basil leaves
4 T lime juice
3 T fish sauce
1 T honey
¾ t Chinese chili sauce
See, peel and thinly slice the avacados. If done ahead, squeeze a little lemon or lime juice over the avocado. Thinly slice tomatoes. Peel mangoes, then cut flesh from pit in large sections and slice thinly. Place peanuts in food processor and chop finely.
Combine the dressing ingredients. Stir well.
On each plate, fan section of avocado, tomato and mango. Spoon dressing over the salad, sprinkle on the peanuts and serve at once.
Thai Green Pork Curry (for 6)
1 T unsalted butter
1 T vegetable or peanut oil
1 onion, halved and thinly sliced
2 garlic cloves, minced
3 T Thai green curry paste
1 T minced fresh ginger
1 red bell pepper, slivered
1.5 cups chicken broth
1 (14-oz) can coconut milk
1 T fish or soy sauce
2 cups small cauliflower florets
4 cups cubed pork loin (about 2 lbs)
1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
3/4 cup slivered fresh basil leaves
1 T fresh lime juice
6 cups hot cooked white or jasmine rice to serve
Lime wedges to serve
In a large pot over medium high heat, melt the butter and the oil. Add the onion and garlic and sauté until tender, about 4 minutes. Add the curry paste and ginger and stir until you can smell the spices. Stir in the bell pepper, then add the broth and coconut milk and bring to a gentle simmer (do not let the mixture boil or it might separate or curdle). If curry is too thin, stir a couple t of cornstarch into 2 T of water and add with the coconut milk. Add the fish or soy sauce and cauliflower. Simmer for five minutes, until the cauliflower starts to become tender. Add the pork and the chickpeas and simmer, stirring occasionally, for seven to 10 minutes, until the pork is cooked and the cauliflower is tender. Stir in the basil and lime juice and serve over the hot rice, with the lime wedges on the side to squeeze over.
Option: present curry and separately rice in 2 large serving bowls.
Dessert
Berries over vanilla ice cream