This edition's list of ingredients:
- Bok Choy
- Mandarin oranges
- Soy sauce
- Portobello mushrooms
Clearly this list is screaming for some Asian inspired dishes. The portobello mushrooms and the tequila were the big curve ball items in my mind. We made it work with the exception of one detail. Rhubarb season is mostly over and we weren't able to find any. So my cousin's fiancé, Steve, changed his ingredient to mango instead. This worked out well because we had planned on making a chutney with it anyway.
My aunt had seen a recipe for fruit tossed in tequila with sugar and lime juice. We decided to try that. To say the least, a few people weren't impressed with a simple fruit salad for dessert. After all, the whole point is to cook something impressive. So we made a vanilla custard tart with fresh raspberries as a surprise.
For the app we decided on Asian crab cakes and chutney. Oh man these were good! Fresh crab wasn't an available option but we did manage to get some decent crab meat at a supermarket. We mixed in some chopped scallions, red chili, garlic, fennel fronds, panko bread crumbs, two eggs, lime zest, cilantro, soy sauce and a touch of sesame oil. For the chutney we threw together some mandarin orange, mango, red chili, and scallion. Then we dressed them with some rice vinegar, lime juice, sesame oil and sugar. We cooked it down for about seven minutes until we had a jammy but still chunky consistency. We mixed in a little fresh cilantro before serving. The cakes and the chutney together were amazing. To be honest, this was my first time making crab cakes. We were very pleased with how they came out.
My aunt also whipped up some lime margaritas (further use of the tequila ingredient) and served them alongside our crab cakes and chutney.
We made two dishes as the main on platters served family style. The first was rib-eye steak marinated in Chinese flavours. I personally barbecued the steaks and then sprinkled some black and white sesame seeds over them. We sliced the steaks into strips and then served them with mildly spiced cashews and sautéed bok choy.
We bought two bone-in rib eye steaks. Cooking any meat on the bone brings out so much more flavour. For the marinade we used soy sauce, rice vinegar, water, sesame oil and sugar with minced garlic, chopped chili and grated ginger. After the steaks were removed from the marinade we boiled it down to thicken it up and served on the side as a sauce.
To accompany the steak dish and incorporate the portobello mushroom ingredient, we sautéed the mushrooms and cooked them down with onions for several minutes for a deep, meaty, charred flavour.