A Dinner Party is a great way to recipe test on your friends and family! Lastnight, I invited my mother and 2 of my best friends, Mason & Paul over for a dinner. Little did they know they were going to experience some dishes I've never created before. Although exciting, it made me kind of nervous because these people will be honest and I was hoping they would really love it.
It was a beefy kind of evening. I created 2 courses, a soup and an entree. Paired with several bottles of wine, I went to town on creating something special for those that I love. The soup course was a Red Thai Curry & Coconut Braised Oxtail Soup with Dashi Brined Shitake Mushrooms and Baby Bok Choy. The entree course was a puddle of whipped scallion and ginger potatoes, surrounded by dashi braised brussel sprouts off the vine. Accompanying the veggies was a ginger, thai chilli and soy marinatd ribeye steak topped with an oyster & honey marinated veal shoulder cutlet.
The best part of creating something for the people in your life that love you is the (hopefully) positive reaction you receive when they take that first bite. Thank goodness the reactions were very positive!
I'm going to share the soup recipe with you today and will post the recipe for the entree, CHEERS!
That Red Curry & Coconut Oxtail Soup w/ Dashi Brined Shitake Mushrooms & Baby Bok Choy
Ingredients
3 tbsp Thai Red Curry Paste
2 cans of coconut milk
1 red onion
4 cloves of garlic
2 tbsp vegetable oil
2 tbsp brown sugar
1 tbsp fish sauce
1 lb dried shitake mushrooms
4 heads of baby bok choy
1 tsp freshly grated ginger root
3 thai chilis
1/2 cup chopped fresh cilantro
3 scallions
2 tsp dashi granule
4 cups of water
1 tbsp soy sauce
1/2 cup beef stock
1 lb oxtails
The Mushrooms
~ In a sauce pot heat 4 cups of water, dashi granule and soy sauce until simmering. Add the shitake mushrooms and simmer until completely reconstituted, about 25 minutes. Remove the mushrooms for plating and you are left with a rich dashi and shitake stock that you can use later (I highly suggest saving this liquid, it is absolutely delicious).
The Soup Base
1. In a large pan, sautee the red onion in oil until tender.
2. Add the curry paste and cook for 1 minute.
3. Add the coconut milk and wisk with the curry paste to create a smooth liquid mixture.
4. Add the brown sugar, fish sauce, thai chilis, chopped garlic, and grated ginger root, wisk together.
5. Gently place the oxtails in the soup mixture and braise for 2 hours.
6. Add the baby bok choy and simmer for 5 minutes.
Plating
1. Pour the soup base with oxtails in 4 equally size bowls.
2. Pile a few of the shitake mushrooms in the center of the soup.
3. Garnish with the fresh cilatnro and diagonally cut scallions.
4. ENJOY! and CHEERS!
The soup packs a punch of flavor and heat, if you don't like things that spicy, remove the thai chilis. This soup can also be turned into an entree by simply placing the soup over some steamed rice.
This will soon be added to the galler @ www.thesavorysavant.com
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