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Tonight the Leckmans joined us for supper - it's been a while, but they're still our favorite guests. The menus was designed around an idea for an asian-styled crab soup i've been dreaming up for Beca & i (to use up the crab bodies i've stored in the freezer, so romantic!).
We started with a Dai Tartare. I substituted mirabelle peppers for the thai bird chiles in the two-chile-salt dip (on recommendation from the pepper-guy at the market this morning), and small-diced roasted red pepper for the beef in Tad's dish. I served this with gingered lemon drop cocktails (and a gingered mint lemonade non-alcoholic version).
The main course was an asian-inspired soup, with crab for Beca & i. and fried tofu cubes for the boys. I served it alongside a salad of mesclun and carrots, coated lightly in a ginger-mustard dressing. I served a 1999 estate-bottle Navarro Gewurtz, and Navarro Gewurtz grape juice to match.
I'll post a follow-up recipe for the soup method - i think it was overall quite successful for an asian glass-noodle soup. It was enhanced only by the company. (I am reminded how good asian-inspired food is for the lactose-intolerant, tonight!)
Posted by shock on June 21, 2003 | TrackBackI love that you use "crab bodies" and "romantic" in the same sentence...
Why is "Dai Tartare" called that? What does the "Dai" part mean?
Posted by: naomi on June 23, 2003 12:44 PMI descibed the Dai tartare in the Sunday Dai/Thai supper post: http://regency.estarcion.com/~mt/gastronome/archives/000984.html
Dai is the name of a group of people who live and have food similar to the Thai.
Essentialy, it's beef chopped as for a tartare, mixed with Szhehuan pepper-salt, and served with a spicy two-pepper dipping powder, wrapped in lettuce leaves.
Posted by: meriko on June 23, 2003 2:42 PMAha... I only knew "Dai" as a Welsh name. This makes more sense!
Posted by: naomi on June 23, 2003 4:51 PM