Linda’s posterous

Those of you who read my blog know that I did the photography for the award winning cookbook, Hip Asian Comfort Food. Chef Dennis Chan has a new website, www.bluebamboopublishing.com, to showcase the book. Check it out when you have a chance!

Since 1996 the "IPPY" Awards have recognized the best independent-published books of the year in 65 categories. Chef Dennis Chan's "Hip Asian Comfort Food" tied for Gold in the Cookbook category this year. Can I get a WOOHOOO? We're both very excited :-D

Here's the complete list of winners: http://www.independentpublisher.com/article.php?page=1298

                                         

What a fantastic evening! Dinner at Matthew's is always a treat, but Bryan Page being there to present his wines made it that much more special.

For the first course we had Scallop and Mushrooms En Croute and Truffle Ramps Nage paired with Page "Le Nu" Chardonnay
The second course was Spring Morels with Asparagus and a Sherry Wine Emulsion paired with Revolver "Purgatory" Merlot
The third course: Five Spice Squab with Sweet Potato and Vanilla Date Puree paired with Revolver "The Fury" Cabernet Franc
The third course was Organic Beef Rib with Fois Gras-Spring Onion and Fiddlehead Ferns paired with Page Proprietary Red
And for dessert: Mint Chocolate Tart with Peppered Strawberry Salad and a Coco Lollipop paired with Page Stash

Everything was delicious!

           

This is Chef Dennis' last wine dinner for the season. He won't be doing another one until around September. But what a way to end a season!

The first course was Soft-shell Crab in Creamy Lobster Bisque paired with Gainey Sauvignon Blanc. Normally I'd think a Sauv Blanc would be too citrusy and vibrant for such a dish. But due to the 25% Semillon added to the wine, it gave it a nice, creamy mouthfeel and paired very nicely with the dish!

The second course was Coconut-Lemongrass Chicken with Thai-Basil Rice paired with Roshambo Imago Chardonnay. Chef Dennis' father picked the snow peas that garnished the rice that very morning, so they were very fresh. The chicken was tender, the rice was great, and the chardonnay was the perfect match.

The third course was Kansas City Pork "Rib" with Tortilla Slaw paired with Babich Pinot Noir. Several things to note about this course. First off, I'm not a fan of barbeque sauce. But this sauce on the pork was fantastic! It wasn't slathered on, which I think is what made it perfect for me. It was merely an enhancement to the meat. Secondly, I don't care for cole slaw. Again, Chef Dennis opened my eyes to a new possibility. It was the addition of the tortilla strips to a fresh mix of ingredients that made it perfect. And thirdly...the wine by itself was just okay. When paired with the pork, however, the smokiness of the sauce melded with the similar flavors in the wine. Delicious!

The fourth course was Katsu Ribeye with Yoghurt Cheese Stick and Shitake-Berry Compote paired with Rombauer Merlot and Bleasdale Shiraz. Can I just say...WOW! Two thumbs up on that pairing.

And last, but certainly not least, the dessert. Be careful not to drool here...Orange-Cream Cheese "Bear Claw" paired with Royal Tokaji Five Putonyos. Just look at the photo. I think it speaks volumes. It was even better than it looks in the photo. Flaky pastry, delicious filling, wonderful wine. Exceptional!

Many thanks for an enjoyable evening to the wonderful Blue Bamboo crew: Executive Chef Dennis Chan and Sous Chefs Michael Kimpland, Benjamin Combs, Christopher Eng, Lauren O'Grady, Shelby Cochrane and Tabatha Boone.

We're looking forward to September!

                     

Chef Dennis Chan proved once again that he sets himself apart from the run-of-the-mill with another fantastic wine dinner. The wines were presented by Jay Godwin of Selected Brands. The menu:

Yam Cake with Savory Parmesan Creme paired with Star Tree Chardonnay - the spices (cinnamon, nutmeg?) in the yam cake were wonderful! The chardonnay was bright and vibrant, citrusy with a clean finish.

Grilled Pineapple and Crunchy Coconut Chicken Kebab paired with Springfield Estate wild Yeast Chardonnay - DElicious! And what a pairing! The pineapple in the kebab brought out the lovely tropical fruit flavors in the wine.

Jamaican Beef Patty paired with Star Tree Cabernet Sauvignon - this little thing packed a surprise punch. I tasted some spices, curry I think, but it didn't become apparent until almost after I'd finished it. Then my mouth sent out a 2 alarm call. No problem though, the Star Tree Cab quenched that fire. The cab had aromas of tar/asphalt and a little bit of a not-unpleasant zoo nose. Baked-fruit flavors and a full body. "Chewy" is a good word to describe it.

Flame-Charred Lamb Chop and Slow Simmered Stewed Carrots paired with Star Tree Syrah and Springfield Whole Berry Cabernet Sauvignon - there was a dipping sauce of Hickory smoked tomatoes, paprika, honey soy and dry BBQ that was just heaven. The lamb was cooked-to-perfection-rare and the carrots were simmered in a cabernet sauce. The syrah paired best with the lamb, and the cab with the carrots. It was the best. Words fail me. Really...you had to be there (and why weren't you???)

Pineapple Mango Dos Leches paired with Rudera Chenin Blanc Late Harvest - this is what my good friend JB calls a "moaner". 'Nuff said.

Thanks to Jay for showing some excellent wines, and to Executive Chef Dennis Chan and Sous Chefs Michael Kimpland, Max Vista, Christopher Eng, Lauren O'Grady, Alex Finley and Tabatha Boone for some spectacular cuisine!

ec·stat·ic: adj. 

...In the Florida Times-Union

Serves 2 

1 cup grits

3 cups chicken stock

1 tbsp red curry paste

1 tbsp canola oil

12 oz coconut milk

2 tbsp lime juice

1 tbsp fish sauce

1 onion, sliced

1 red pepper, sliced

1 lb shrimp, peeled and de-veined

Salt and pepper to taste

Sriracha to taste 

Heat red curry paste in pan with oil.  Add coconut milk, fish sauce, and lime juice.  Bring to a boil and simmer for 5 minutes. Reserve half of mixture for shrimp topping.  Bring remaining sauce to a boil with 2 cups of stock.  Whisk in grits.  Gradually add in remaining stock, as needed.  Cover pan.  Grits will splatter when cooking.  Cook to grit manufacturer's time recommendation. 

In a separate pan, sauté shrimp, onions, and red peppers until done.  Add reserved sauce, and pour over bowl of cooked grits.

The much anticipated (by me anyway) cookbook is here! "Hip Asian Comfort Food " by Chef Dennis Chan, photos by Linda Blakely.