Week 20 - Mission Impossible PART II
- kcarl94
- May 15, 2018
- 2 min read
Updated: May 23, 2018
A gift was given at Christmas that seemed impossible. It was a brown paper bag with a note attached. The note stated that I was to use 7 of the items in the bag to create a full meal. (main entree and 2 sides)
The ingredients consisted of:
1) Pinot Grigio (could be drank or used to cook with) 2) Chickpea crackers
3) Soy Sauce 4) Green Curry paste
5) Chardonnay Raisins 6) Bourbon Honey
7) Creole Mustard 8) Katsup
9) Chai Tea 10) Garlic infused Olive Oil
11) Maple flavored Balsamic Vinegar 12) Mystery spice
PART I
I chose to use green curry paste, soy sauce, chickpea crackers, honey, mustard, tea, olive oil, and mystery seasoning mix.
One often thinks of curry as yellow and used in Indian dishes. But there are other types. Red and green curry pastes are amazing. They have an Asian flare to them compared to their yellow counter part. Boasting such ingredients as chili's (red or green), garlic, ginger, and lemongrass to name a few. It can be used in soups, stews, and meats of choice. They basically are like a seasoning salt. Try it on whatever you like. Flavor your boxed mac n cheese, or try in place of sriracha. The options are endless!
The mystery seasoning mix was a mixture of salt, paprika, parsley, rosemary, and who knows what else my friend threw in there. You could also use a store bought pork rub, or a basic seasoning salt. Again, you are the one in charge. Do whatever you want!
The pork tenderloin was rubbed with the secret spice, green curry paste, soy sauce, brown sugar, and Chinese 5 spice. It was cooked in tin foil. Absolutely amazing!
PART II
The rice was a new idea I had. Would tea flavor rice? If any tea could it would be chai tea. It has such a strong spicy flavor. I thought it would pair well with the spicy green curry paste. Then I decided to add canned coconut milk. It really married the rice with the tea. And the cilantro gave it that bit of freshness at the end. My family added sriracha at the dinner table to really add another layer of flavor. My friend stacy made the rice the following week and she sauteed onions, and steeped ginger in with the tea. She also added some of the green curry paste to help add flavor. The lesson is that when you try something new you may need to tweak it next time. We ate every last bit of that rice. In fact, my oldest son hid some so he could take it to work. It was gone the next day. He was very disappointed.
The salad was pretty basic. I used the garlic infused olive oil and the creole mustard for the vinegarette. I usually use Dijon mustard in my dressings but I wanted to use above and beyond the 7 ingredients that were supposed to be used. Mustard helps emulsify the olive oil and vinegar. This means it keeps them from separating. Cilantro helped give this dressing a nice fresh flavor.
I am not providing recipes for this episode. Please watch the video and play around with the ingredients. Learn to get inspiration from watching video, but don't follow them completely.
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