When I read that the third challenge was to hold a "luxurious dinner party where guests would discover new tastes and exotic flavors," I was immediately struck by the word "exotic." My favorite cuisine, one that is still pretty exotic in the greater Baltimore area, is Thai food. I can't begin to tell you how much I love the intense flavors of lemongrass, kaffir lime, and chiles commingled with creamy coconut milk, the scent of fragrant, nutty, jasmine rice perfuming the air along with garlic and galangal, and the aromatic wonder that is red curry.
:::closing eyes and taking a deep, imaginary sniff::: Ahhh!
My favorite Thai restaurant closed a few years ago, leaving me heartbroken. Where was I going to get my fix of tom yum goong and Thai iced tea? While there are still a couple of pretty decent Thai places around, sometimes I find it easier to concoct something at home. And while I love authentic food, the inauthentic certainly has a place in my heart, too. Definitely in my kitchen. I thought it would be fun to have a party featuring not only Thai food, but also Thai flavors in dishes of other ethnic origins, to make them more accessible to my inexperienced friends. The Thai food virgins.
I was happily surprised to find that eight of the fourteen friends and family members I invited were eager to experience the flavors of Thailand. Counting Mr Minx and I, that would make ten diners.
And six dining-room chairs.
Rather than a sit-down dinner party, I thought it could be more fun to have a finger food buffet, that way, I could accommodate everyone, while making food prep a bit easier on myself.
The first thing I do in a situation like this - well, in any party situation - is to go through my cookbooks to get ideas for dishes. What authentic Thai dishes did I want to include? What other party food could be transformed with the flavors of lemongrass and Kaffir lime? How much coconut milk and red curry paste could I get away with using without making everything taste similar? What could be enjoyed cold or at room temperature? What dishes best fit the various dietary requirements and allergies that would be in attendance? And what do *I* really want to prepare that both shows off the ethnic flavors I wish to showcase...and my cooking talents?
And then I had it - the menu:
Thai red curry and Thai basil deviled eggs
Laab chicken salad wraps
Smoked Tofu lettuce wraps
Thai coconut gazpacho
Roasted eggplant with tofu and basil
Trio of Thai dips with crudités
Thai pork sliders (Tod mun mu)
Jasmine rice salad
|The whole spread.|
|A tod mun mu slider topped with cucumber relish and cilantro.|
Because Mr Minx isn't a fan of deviled eggs, I seldom get to eat them. But with seven egg-loving party guests (and one hater), I thought it would be a good occasion to break out my fancy deviled egg plate. (No good Southern girl should be without one, so I've been told!) I flavored half of the filling with Thai chilli basil paste (one of my all-time favorite condiments) and half with red curry paste. All were incredibly good, and I had to stop myself from eating most of them.
|Yeah, they're not pretty. Almost every yolk was way off-center, which caused the|
whites to tear when I removed them. And I didn't have a piping bag.
Everyone seemed to enjoy the food, and I received several requests for the recipes, which I'll be posting here in the near future. Two of the three dips were completely decimated, with the third being too spicy for most people. And people who didn't like coconut milk were eating...coconut milk.
Personally, I was very happy with the way just about everything turned out. The sliders were probably my favorite, followed by the gazpacho and the eggs (which made for a killer breakfast on Sunday).
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