Archive for the ‘Side Dish’ Category

Somehow, I speak before I think. You probably aren’t surprised. So, when I offered myself up to host a baby shower, I spoke with no filter. Truth is, I was excited to host the shower because I haven’t had a party at my house since Christmas Eve. My girlfriend was born in Korea and raised in Southern Illinois. She is pregnant with twin girls…and I cannot wait to hold these babies! Except for the fact that I sent out the invite with the wrong baby names, the baby shower went off without a hitch. Listen, the invites were adorable and the name corrections I sent out were just as cute…

When I decided on the afternoon lunch menu, I told her I would prepare Asian cuisine but I couldn’t commit to just Korean food because I have only ever cooked one Korean dish which was Bulgogi beef. I considering the Korean Tacos I had made months ago but I wanted to do an afternoon room temperature menu because the day needed to be about the mommy-to-be and not my cooking. How very modest of me! Here is what I ended up serving:

• Lump Crab and Mango Cocktail with Lime Vinaigrette
• Peanut Noodles with Veggies
• Tea Smoked Sandwiches with Napa Teriyaki Slaw
• Glazed Carrots
• Wok Fried Green Bean Salad

I had used the recipe of the Tea Smoked Chicken and turned it into mini “tea” sandwiches (clever, I know). It worked out well because I smoked the chicken the day before so all I needed to do was assemble the sandwiches right before the party. When the chicken cooled, my aupair and I pulled it off the bone and packed it away in the fridge. She then proceeded to lick the bones clean of any leftover meat. I think that was her dinner…

I made the same citrus teriyaki sauce but before the party, I whisked mayo into it and tossed that with shredded napa cabbage to top off the sandwiches. Easy recipe and perfect for a small ladies lunch. 

The crab cocktail I started with was also nice and fun to serve. I borrowed my moms mini martini glasses and passed them as the ladies arrived. I hate to admit this, but it’s one of the easiest appetizers to make and looks fancy-schmancy. How do you not love something in a little glass! 

Crab & Mango Cocktail

1 lb lump crab

1 mango, peeled and chopped

Cilantro, small handful of chopped finely

1 serrano chili, half chopped finely, half sliced thin

2 shallots, chopped finely

4 oz coconut milk

1/4 lime juice

1/4 fish sauce

2 tbs sugar

Whisk together the lime juice, fish sauce and sugar. Taste and adjust if it needs a little more sugar. Hand toss crab, mango cilantro, serrano, shallots, coconut milk while pouring half of lime mixture in crab. Taste and add lime mixture to taste. Fill martini glass and serve with a slice of serrano chili on top and a sesame cracker or fried wonton. 

I was surprised that my favorite dishes for the day were the two veggies: carrots and green beans. I found the carrots on my last minute run through Fresh Market and knew they would be beautiful. I tossed them with olive oil, honey and lime juice, roasted them for 30 minutes and let them cool. I’m thinking family is getting glazed carrots for Easter since I’m in charge of sides…

This is a quick and easy recipe I came up with while cooking it. I was running around knocking kids over and grabbing ingredients as I cooked. It gets a little crazy in my kitchen. Strangely, my kids love lima beans and I have always loved the succotash my mom made when I was a kid. I decided to test a recipe for Roasted Salmon with Cilantro Pesto and I needed something on the side. It was so creamy and delicious, I  had to share it.

Edamame Succotash
1 bag of frozen, shelled edamame
4 ears of corn, shucked
7 oz or half a can of coconut milk
1 small red onion, finely chopped
4 cloves of garlic, chopped
1 lime
salt & pepper
2 tbs butter
 

Heat skillet on med/hi and melt butter. Add onion and saute until translucent. Add garlic and saute for just a minute. Add edamame and saute for several minutes. I like to try and get the edamame to brown a little. Once the edamame has cooked for a bit, add the corn. Stir and then add the coconut milk and lime juice. Turn to a med/low heat and stir. Do not let liquid boil or it will cook down too quickly. I cooked for roughly 10 minutes so the edamame is soft on the inside. Season with salt & pepper. And serve. 

This easy side dish is great with fish or chicken. And it's just as beautiful on the plate.  And the cilantro pesto was good too!