Too many cooks…

… in this case, concocted a fabulous dinner at Deedee’s.

A & O made Lychee Caipirinias. Nice touch. The lychees added a sweetness to the lime skin’s bitterness. Deedeelicious! Naturally, that put everyone in the right mood for the ‘culinary jam session’ that was about to begin.

Tamatim rolled up these magical Summer Rolls. Simple and refreshing, they were the perfect starter for what we were about to consume (carrots, cucumbers, spring onions, coriander and bean sprouts all rolled up in a rice paper rolls). Served with Garlic Chili sauce and Sweet Mango Chili sauce… or any other sauce you feel like dippin’ in!

O made his famous Thai Beef Salad. Now I have to say, I’m not much of a beef salad person, but what really did it for me was O’s secret sauce which consisted of fish sauce, a touch of sesame oil, soy sauce, lime and maybe even oyster sauce, to name a few. The salad combo is straight forward: tomatoes, cucumbers, coriander, spring onions, red & green chilis, beef tenderloin cooked medium.

Deedee made her famous Fragrant Green Chicken Curry (recipe by Jamie Oliver –  see blog entry July 25th). She also made J’s Stir Fried Romaine Lettuce recipe but added shrimp – olive & sesame oil, spring onions, ginger, garlic, toss in the lettuce and turn off the heat. In a separate pan, sautée the shrimp with garlic and ginger , then throw into the lettuce mix. Add soy sauce, oyster sauce and sesame seeds… et voilá!).

Last minute we decided to add another dish, as the party kept getting bigger, so A made Beef with Soy Sauce & Ginger (another Jamie Oliver recipe). We didn’t have Bok Choy or Spinach (as the recipe says), so we substituted flat Asian peas instead – which are crisp and sweet – and were just purrfect!

Wine with dinner came from Vintage in Saifi, again. The newcomer to the party was Métis 2008, Sauvignon Blanc from Trinity Hill Winery in Hawkes Bay, New Zealand… with a French twist. Now, if you ignore the fact that it’s a screw top… I mean, to unscrew a bottle of wine is such a turn off for me… but, yeah, yeah, I know, you never get a corky bottle… still, somewhat anti-climactic!

Anyhooooo, it was just the right palate with our grub. A floral nose with hints of passionfruit, as are most sauvignons from the down under region, this SB (not Son-of-a-Bitch, I mean: Sauvignon Blanc) is yellow-green in color. The palate: fresh and crisp with citrus and passionfruit. Well rounded with a long finish… you just wana keep drinking it… which is exactly what we did!!

We also had a bottle of one of my faves: Marchesi di Barollo’s Gavi (which was the last bottle in the store!), then a PJ  Sauvignon by Paul Jaboulet, which unfortunately for PJ, was horribly expressionless after the Métis.

That ‘jam session’ was worth the dishes I had to do the next day! Always fun to cook with peeps who appreciate oral pleasures.


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