March 7, 2010
but Happy (belated) Birthday to Mom! Trips back to Texas usually mean an increase in hours of sleep. My trip at the end up January was meant no such thing, but seeing my family and catering mom's birthday was worth it. We ended up doing a filet mignon demonstration with individual plates of h'orderves and a homemade black sesame cake. Because family was also visiting from Taiwan, we had many sets of extra hands to help in the kitchen!
On the menu
Curried corn wontons, chives, coconut broth
Smoked salmon, shallot cream cheese, sunflower cracker
Lump crab toast, red pepper, chives, sesame, challah
Filet mignon, rosemary butter, rosemary crumbs
Black sesame cake, red bean paste, black sesame cream cheese
Curried Corn Wontons
1 bag frozen sweet corn
1/2 cup light mayo
1 tsp curry powder
1/3 cup panko crumbs
1 package thin wonton skins
4 fl oz coconut milk
3 fl oz water
1 tsp lime juice
2 T sugar
pinch of salt
canola oil for frying
Make sure corn is defrosted. In a big bowl, combine corn, mayo, curry powder, and panko for the filling. Prepare a small bowl with water. Place a small teaspoon size dollop of curried corn filling in the center of a wonton skin. Lightly wet the outer edge of the wonton skin. Delicately squeeze the wonton skin together forming a little pouch with filling. Place wontons on a flat sheet tray and cover with dampened towel to prevent over-drying. In a small sauce pan, heat coconut milk, water, lime juice until just boiling. Add sugar and a pinch of salt to taste. Remove from heat and keep lukewarm. Heat a deep pot with canola oil for frying. Place wontons into hot oil and let them fry until perfectly golden. Remove from oil and drain grease on paper towels. For presentation, tie long strands of chives around the wontons. Place some coconut broth in a shallow dish and top with one fried wonton.
Our snackable h'orderves.
Filet mignon demonstration, sliced, medium rare.
And for dessert...
Mom, pop, me. :]
Thanks to Angela, Vicky, Uncle and Auntie! Other recipes available upon request. Also, look who's in the New York Times!