Employment Update: Still waiting to hear from a couple opportunities…
This week’s mystery box contained a surf and turf theme in which contestants were asked to create a dish showcasing beef and seafood with the following ingredients as options to incorporate into their dish: live jumbo shrimp, alaskan king crab, live crawfish, buffalo ribeye, dry-aged porterhouse steak, and short ribs.
Adrien (Short Ribs and Crab Salad), Jennifer (Risotto with Short Ribs and Crab) and Suzy (Prawn Bisque and Bison) landed in the top 3 but it was Jennifer’s risotto dish that gave her the win and the advantage of getting to pick the dish for the next challenge.
For this challenge, I immediately decided that I wanted to do some sort of Thai recipe featuring beef and shrimp. After some intense Google-ing, I settled on this recipe as my jumping off point: The Best Thai Coconut Soup. I also enlisted my brother, the Grill-Master, and my mother, the maker of the best shrimp I’ve ever had, for assistance in this culinary venture.
The first thing we did was create a marinade for the porterhouse steak. In a small bowl, we combined 3 tablespoons of soy sauce, 3 tablespoons of rice wine vinegar, 3 tablespoons of peanut oil, 2 tablespoons of fish sauce, 3 cloves of smashed garlic, and some cracked pepper. We put the marinade and steak in a large Ziploc bag and put it in the fridge for almost two hours.
Then, I cooked the shrimp using my mother’s flawless instructions. I brought a pot of salted water to a boil with a bay leaf in it. I then added 1 pound of frozen shrimp to the water and brought it back up to a foaming boil. (The foaming is the important part and this will take a while). After 1 full minute at the foaming boil, I removed the pot from the stove and drained the shrimp into a colander. Then, I rinsed the shrimp with cold water until the shrimp were cooled down to room temperature, and I let the shrimp stand in the colander until they were completely dry.
Next, I started on the soup. In a large pot, I cooked 1 tablespoon of olive oil, 2 tablespoons of fresh grated ginger, 1 stalk of lemongrass (minced), and 2 teaspoons of red curry paste for 1-2 minutes, stirring constantly. Then, I added in 4 cups of chicken stock, 3 tablespoons of fish sauce and 1 tablespoon of light brown sugar and let that simmer together for 15-20 minutes.
Then, I stirred in 3 cans (13.5 ounces each) of coconut milk, 8 ounces of sliced Shitake mushrooms, and a small red bell pepper (thinly sliced) to the broth. I let this all cook together while the rest of the components were finished up.
My brother grilled the steak for 5 minutes per side, taking it off when it reached 140 degrees. We let it rest for 5 minutes, and then I sliced it into thin strips for serving.
While he was grilling, I made the jasmine rice. I brought 3 and 1/2 cups of water, 2 tablespoons of olive oil and 1 teaspoon of salt to a boil. Then, I added 2 cups of jasmine rice, stirred and covered, and let simmer for 15 minutes on low heat. When all of the water was absorbed, I removed the rice from the heat and let stand for 5 minutes while covered until we were ready to plate.
Finally, I took the soup off the heat and stirred in the fully cooked shrimp, 2 tablespoons of fresh lime juice, 1/4 cup of fresh cilantro (chopped), and several healthy pinches of salt (to taste).
I plated the dish with a spoonful of rice in the middle with the soup surrounding it in the bottom of the bowl. I put three strips of steak over the rice, and garnished with a lime wedge and a cilantro leaf. This dish is definitely the prettiest plate of food I have ever made. It was pretty darn delicious too. The flavors worked together wonderfully, and it was a very filling and unique meal. I definitely think that this dish would have been a contender in this challenge due to its creativity and great taste. And even though it requires some unique ingredients, this is a very simple recipe that I suggest you try for yourself.