Salutations Follow Up

It didn't take long for me to figure out that there is much interest in some of the Salutations dinner details.  Really it isn't just that post, but the section I thought people cared the least about, In short, has been greatly missed.  As a result, I'm doing some updates on posts like Mac and Cheese, and a follow up here to appease the public (and curious cooks).

12 year balsamic vinegarFirst, the vinegar.  While I think a suitable replacement, and arguably more fusion-esque alternative, would have been Chinese black vinegar, balsamic is much easier to procure.  A quality aged balsamic will probably be difficult to find at the local super mart, but any specialty store, or even kitchen supply store should have it in stock.  I also think that balsamic has a greater appeal than Chinese black vinegar.

The maki proves that sometimes the most simple dish, is the most delicious and popular.

Easily enough, next door to where I got the aged balsamic is where I got the sake.  Ginjo sake is a top grade, premium sake.  There is a premium sake boom going on in the US so it is much easier to find quality product, and knowledgeable sellers.  Mine was a $30 bottle- also the first bottle I didn't have to pretend that I liked.

My greatest failure of the night was the mango and shrimp salad.  Very difficult to eat with chopsticks (especially when they aren't made of wood).  This past weekend I did an edited version of the meal for my dad's birthday, and put forth the most effort into making the salad more successful.

This time, I made the salad out of:

• 2 large red mangos, diced
• 1/4 honeydew, shredded
• 1 grapefruit, supremes
• 1 large lime, juiced, with salt dissolved in
• 1/3 cup cashews, crushed
• 12 [13-14 size] shrimp
• mint chiffonade (for garnish)

This turned out to be an excellent, summer salad in the middle of January.  The only slight drawback would be the size of the shrimp- they could have been cut in half, or been a smaller size to be more practical for the salad.  At the same time, it was noted that the salad would have been great without any shrimp at all. 

Dissolving salt in the lime juice is very important.  Even fruit salads need a little help.  The first time I used nam pla, but there was none on hand this time.  This substitution also allows the salad to be vegetarian, once the shrimp are also removed.

Mango Shrimp Salad [again]

The other big note is the peanut sauce.  Honestly, I kind of botched it.  It looks as thick as it does because I never took it off the heat.  It kept on reducing, and reducing, and reducing.  Needless to say, it's very powerful stuff.  I also promised the recipe for Vinnie so at this point I'll throw out there:

In short-

• 1 large shallot, diced
• 3 cloves of garlic, diced
• 2 TBL soy sauce
• 2 TBL ponzu (or do 4 TBL of just soy, or just ponzu)
• 2" ginger, diced
• 2 TBL sambal oelek (I doubled for Vinnie)
• 1 TBL agave nectar (sub honey)
• 1 Cup unsalted peanuts, crushed
• 1 Cup water

1. Throw everything into a blender.  Rough chops ahead of time will aid this process.
2. Bring to a boil, then simmer uncovered for an hour to reduce (by half).
3. Devour.

Don't forget I never measure anything- all numbers may not be accurate and will not hold in a court of law.

Comments

[Joie de vivre]

Gorgeous plating.

[Tatiana]

The bottle in the picture is probably my favorite Balsamic. It is delicious drizzled over vanilla ice cream, or with strawberries. Mmmmm, good. They also have one infused with cherries. Have you tried?