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2nd Dinner Club Meeting – Thai

06-Dec-2004

April 2003

V was the host for our second meeting and chose "Thai" as our theme.  We met at her place in the Queen Anne neighborhood and here was our menu:

The Steamed Mussels were a big hit and have been used at many parties since (by several of us).  It’s the type of dish that is so good that once the mussels are gone you want to soak up every bit of sauce with bread!  The Thai Basil and red pepper mixed with the coconut milk is the perfect combination of hot and fragrant.  Because the cocktail includes blue Curacao it has a refreshing blue tint and the club soda keeps it light.  Kathy Casey’s Homemade Sweet and Sour is really wonderful, but in a pinch you can use fresh lime juice and superfine sugar and I’ve included that recipe, below. 

Again, we had two main dishes!  Both were absolutely wonderful but we really stuffed ourselves trying to enjoy all the good tastes, textures and fragrances.  I’m not sure we could choose a "winner" between them.  I think the chicken, being a little less typical than "usual" Thai food, was a really great addition to our repertoire.  V and M have made this recipe several times since.  It’s very sweet and spicy – just what you want Thai food to be. 

The Pineapple Fried Rice was gorgeous in it’s presentation!  It’s served in a half pineapple and looks very festive – besides great taste it’s a nice addition to the table setting.   The salad was wonderful because of the mix of textures and tastes.  The crispy shallots and garlic really had a wonderful contrast with the seafood.  The dessert was interesting.  It was good, but I don’t think any of us rushed right out to make it again.  Sorry, M!  But as I keep reminding everyone – this is a learning experience!  We’re not supposed to get it right every time.  In fact, if we do, it probably means we are not being adventurous enough!  So I tip my hat to M, and say, Thanks for trying something unusual!" 

Mahali’s Sky – B’s version

  • 2 large sprigs mint
  • 1.5 tsp Blue Curacao
  • 2 oz Bacardi Limon Rum
  • 1 Tbsp Malibu Coconut Rum
  • 1 Tbsp fresh lime juice
  • 1.5 tsp superfine sugar
  • 2 oz club soda

Crush the mint and drop into a cocktail shaker.  Add ice.  Add all other ingredients.  Shake until chilled and pour (do not strain) into a tall glass.  Garnish with additional mint.

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