I decided this year to make Valentine’s Day dinner for me and KP. Over the last few months, I have been taking cooking classes at Aubergine in Carmel. This month was Thai inspired cuisine and we made an awesome marinade for a flank steak and a curry base. So I used that for my inspiration.
Tonight’s menu was:
Thai BBQ Oysters
-juice of 1 lime
-1 tbsp fish sauce
– 2 tbsp sugar
-1 tbsp fresh cilantro (chopped)
-1 tsp red chilli paste
Combine all ingredients for sauce and let sit for 1 hour. Heat BBQ. Put oysters directly on BBQ. Let steam for about 4 minutes or until they open. Carefully, using a pot holder, knife and chopping board peel top of oyster shells off. Once all oysters are open faced put a spoonful of sauce on each. Place back on BBQ for 3 minutes to cook.
Shrimp & Curry Soup (curry starter was made at the Aubergine Thai cooking class)
-1 small ginger root
-2 small turmeric roots
-2 thumb sized pieces of lemon grass
-1 baked green granny apple
-1 Thai chili pepper
Cook until all ingredients are soft. Blend well in a food processor. Set aside.
-1 half onion
– 1 half yellow bell pepper
-1 garlic glove
-1 can coconut milk
-8oz vegetable broth
Dice all vegetables. In a large soup pot heat 1 tsp sesame oil. When oil is simmering add onions and garlic. Cook for 3 minutes or until onions are soft. Add bell peppers, broth, coconut milk and curry starter. Simmer for 20 minutes.
-4 large peeled and deveined shrimp.
-cook in 1 tsp butter until shrimp are pink on both sides.
Place soup in a small bowl and garnish with shrimp and fresh cilantro.
Flank Steak Veggie Bowls (flank steak marinade made at Aubergine Thai cooking class)
makes enough for two people
-1 flank steam
-juice of half lime
-1 small ginger root
-3 tbsp cilantro
-2 cloves garlic
-3 tbsp fish sauce
-1 tbsp thai red chilli paste
-1 shallot diced
Dice and combine all ingredients in a large bag. Add flank steak and let marinate overnight. (I let mine sit for 3 days!)
Grill steak and cut into slices against the grain.
-half of 1 onion
-1 clove garlic
-1 half bell pepper
Cut all veggies in small strips. Heat 1 tsp sesame oil in a large pan. When oil is simmering add onion and garlic. Add remaining veggies until soft.