Romantic Dinner At Home

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Flank Steak Marinade with cilantro, lime, and thai spices

Flank Steak marinade with cilantro, onion, ginger, lime and thai spices

Thai Shrimp Curry soup

Thai Curry Chile soup

Thai Shrimp Curry soup


Thai Curry Shrimp Chicken Soup

Stir Fry Veggies
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I decided this year to make Valentine’s Day dinner for me and KP.  Over the last few months, I have been taking cooking classes at Aubergine in Carmel.  This month was Thai-inspired cuisine and we made an awesome marinade for a flank steak and a curry base.  So I used that for my inspiration.

 Tonight’s menu was:

Thai BBQ Oysters

-4 Oysters

-juice of 1 lime

-1 tbsp fish sauce

– 2 tbsp sugar

-1 tbsp fresh cilantro (chopped)

-1 tsp red chili paste

Combine all ingredients for the sauce and let sit for 1 hour.  Heat BBQ.  Put oysters directly on BBQ.  Let steam for about 4 minutes or until they open.  Carefully, using a pot holder, knife, and chopping board peel the top of oyster shells off.  Once all oysters are open-faced put a spoonful of sauce on each.  Place back on BBQ for 3 minutes to cook.

Shrimp & Curry Soup (curry starter was made at the Aubergine Thai cooking class)

-1 small ginger root

-2 small turmeric roots

-2 thumb-sized pieces of lemon grass

-1 baked green granny apple

-1 Thai chili pepper

Cook until all ingredients are soft.  Blend well in a food processor.  Set aside.

-1 half onion

– 1 half yellow bell pepper

-1 garlic glove

-1 can of coconut milk

-8oz vegetable broth

Dice all vegetables.  In a large soup pot heat 1 tsp sesame oil.  When oil is simmering add onions and garlic.  Cook for 3 minutes or until onions is soft.  Add bell peppers, broth, coconut milk, and curry starter.  Simmer for 20 minutes.

-4 large peeled and deveined shrimp.

-cook in a bit of butter until shrimp are pink on both sides.

Place soup in a small bowl and garnish with shrimp and fresh cilantro.

Flank Steak Veggie Bowls (flank steak marinade made at Aubergine Thai cooking class)

makes enough for two people

-1 flank steam

-juice of half lime

-1 small ginger root

-3 tbsp cilantro

-2 cloves garlic

-3 tbsp fish sauce

-1 tbsp Thai red chili paste

-1 shallot diced

Dice and combine all ingredients in a large bag.  Add flank steak and let marinate overnight.

Grill steak and cut it into slices.

-1 carrot

-half of 1 onion

-1 zucchini

-1 clove garlic

-1 half bell pepper

Cut all veggies in small strips. Heat 1 tsp sesame oil in a large pan.  When oil is simmering add onion and garlic.  Add remaining veggies until soft.

Chocolate Wafers with Strawberry Whips


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