Part way through this meal, we realized that it was magnificent enough that we should have taken a picture before we started eating; but it still seemed worth it to me, if only for documentary purposes.At the far end, obscured by the red candle, are the peanut noodles with shitake mushrooms and cilantro. In front of the candle are the wok-steamed clams in spicy fermented black bean sauce. Nearer still, orange, ginger and anise aromatic rice. Finally the cayenne spiced carmelized almonds and aromatic steamed baby bok choy.
Not pictured is a fabulous spice rubbed chicken, stuffed with orange. And Star-anise Dragon martinis which were flavored with lemon, orange, lime and two drops of some very hot pepper sauce, which blended into one delicious cocktail.
All of these dishes were taken from a cookbook by Seattle chef Tom Douglas's: Tom's Big Dinners.
We have decided that Douglas is the living embodiment of Dionysus and we have decided to worship at his alter every Sunday night.
This is the third consecutive Sunday dinner that we have cooked under his guidance, and each time it has been a truly "soul satisfying" experience. (I borrowed that phrase from one of his books since it fit so aptly).
3 comments :
Yumm Schmum!
Mom
What kinda time frame we talkin here? Including the time spent finding the specialty ingredients?
You could probably spend as much as 8 hours preparing for this meal.
If you play ahead you can pick up all your ingredients from Uwajimaya on your way home from work, which could save a couple hours.
Some of the dishes may need to be started the day before. Some can be made early to reduce the burden right before the meal.
I forgot to mention, we also had macaroons (the fluffiest ever) and mango sorbet for dessert.
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