Let me just start by saying that life is C-R-A-Z-Y busy right now.
That’s my one and only reason for my lack of posting.
So I figured since I’ve been spending most of my time at work lately I thought I’d show you guys a few dishes we’ve done in the past few games.
For our opening home game we came up with a little plate with three different amuse bouches on it.
Each diner got a plate when they were seated.
The amuses were a smoked tomato gazpacho with a cucumber scented cream, citrus chicken salad with frisee, grapes and apples and a pretzel “napoleon” with gorgonzola cheese, candied walnuts and sliced poached pears.
I for one, love when I get the opportunity to create little small bites like this for the diners. You get to pack a lot of flavor into one to two bites.
For this past game, we turned one of our chef’s tables into an Asian theme.
We made a shrimp and lobster salad with bok choy and scallions. The shellfish were poached and tossed together with a ginger dressing that I made.
The dressing included, fresh ginger, garlic, soy sauce, toasted sesame oil, rice wine vinegar, olive oil, s + p.
Actually, I think I added some sriracha in there as well for a kick.
People ate this up! It was light and refreshing with a nice subtle ginger kick.
Another Asian salad we made, a beef and papaya salad.
We marinated some skirt steak in a ginger flavored marinade and grilled it.
Again we used some bok choy, tossed in the steak and some julienned papaya. We added some red chili flakes and tossed it lightly in more of that ginger dressing.
This was really nice. Slightly spicy and sweet thanks to the papaya. YUM.
Not on the Asian table…
I tried something new and made a festive lentil salad for one of the tables.
I cooked up some green lentils and tossed them with shaved radish, parsley, feta cheese and a pomegranate vinaigrette.
Topped it with some fresh pomegranate arils.
It was a nice change of pace.
Back to the Asian table.
We steamed up some vegetable potstickers and served them with fried ginger, fresh orange peel and a thai chili lime dipping sauce.
The sauce was pretty tasty.
Lots went into it though. I think I did soy sauce, sriracha, ginger, garlic, lime zest and juice, some rice wine vinegar, a little mustard, sesame oil, olive oil, s + p.
That’s all I can remember. I need to start writing this stuff down. For real.
One of the guys that works with us has a nice cucumber kimchi recipe that he made up for us.
I’m not sure of the actual recipe but I know there was salt, cucumbers, vinegar, red pepper strings, some chile something or other and scallions.
At any rate, it was pretty good.
I have an action packed weekend ahead at work. There’s a game tomorrow and Saturday and an afternoon game on Monday.
So if I’m away from blogging, that’s why.
I’ll take more pictures and will post as soon as I can! Promise!
Bare with me please as I find my balance between crazy life and blogging!