Romantic Dinner At Home

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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