Sometimes life takes over and you have to compromise. I’d planned a big meal to celebrate the birthdays of two of my favourite women friends. Inspired by a wine tasting featuring Cloudy Bay Sauvignon Blanc from New Zealand, I wanted to introduce my friends in Asia to . I thought the two would go together perfectly.
On a road trip from northern Virginia — where we lived at the time — down to Florida, my parents discovered She-Crab Soup sold in cans at a Piggly Wiggly in South Carolina. As is usual with Thais, they bought more than they needed. Three cases ended up getting carted down to Orlando and then home. Our family have been addicted every since. Needless to say, I’ve never found any canned She-Crab Soup in Asia but hoped to make it for my friends.
As I got to talking with others who’d be joining us, the menu became more and more elaborate. Shimaaji sushi would go really well with Veuve Clicquot, we thought. And, for a meat course, how about Osso Bucco braised in Guinness and finished off, as many Thai dishes are, with freshly-squeezed lime, julienned ginger and coriander? We’d serve a Cabernet Sauvignon with that.
Then, to accommodate the tastes of the birthday girls, I’d make cheesecake and angel food cake for dessert and serve them with ice wine.
But, as can so often happen, circumstances got in the way. I’d been taking a course to get further certification as a personal trainer and found out that my exam would take place on the same day as the party! On top of a full week of work, that gave me precious little time to cook on the day. Something had to give and it was the menu.
Good-bye She-Crab Soup. Hello, Chilled Spinach Soup that could be made two days ahead of time. Shimaaji was unavailable on the day so we had Salmon Tartar instead. The Osso Bucco could be made ahead of time so that part of the menu didn’t change. Neither did the cakes.
Now if only I could remember the various names of muscles and when they contracted concentrically and eccentrically, I was fine.
The day arrived and I found even further short cuts. Deviled Eggs made with Patak’s Lime Pickle became an amuse bouche. I took a bottle of World Foods Thai Sweet Green Chilli Dipping Sauce and poured it onto the raw salmon and, voila, salmon tartar. That ended up going surprisingly well with the Cloudy Bay Sauvignon Blanc.
By the time the 14 guests arrived, I was actually calm.
Salmon Tartar
(serves 16 as an appetizer or 4 as a main course)
64 pieces of pre-sliced salmon sashimi
1 bottle of
1. Stir together the fish and the sauce.
2. Refrigerate for four hours.
3. Arrange four pieces of salmon on a plate, if serving as an appetizer, or 16 pieces, if serving as a main course.
4. Serve.
