CO and I experimented with a few recipes this weekend, courtesy of Chef Ming Tsai. Overall, we scored an 8 out of 10 with our taster-judge, not bad considering we extinguished the flames too soon after dousing the beef dish with 1/2 cup of rum, leaving a stronger taste of alcohol in the gravy than expected. Our first real attempt at "flambé-ing" (a.k.a. setting food on fire) began with cries of excitement and muffled clapping, quickly followed by fears that the impressive foot-tall flames were getting out of control, which led to the premature stifling of the rum-fueled inferno with violent whacks of a spatula.
The Drunken Shrimp and Mango had also called for a generous portion of the liquor, but fortunately it wasn't overpowering. And the Kaffir Lime Crab appetizer -- which we modified into a tasty tortilla dip, sans lime leaves -- was a hit!
It's just as well that our menu didn't include wine pairings. Coincidentally, Chef Ming suggests following Szechuan meals with gold rum as a digestive! In any case, fun and happy tummies were enjoyed by all. Mission accomplished!
1 comment:
best meal i had all year :) -a
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