Read the article about Chef Dennis Chan and his cookbook...

...In the Florida Times-Union

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Red Curry Shrimp and Grits

From the new cookbook "Hip Asian Comfort Food " by Chef Dennis Chan, posted with permission.

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.

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Valentine's Day Wine Dinner - Sweetheart Tasting Menu

On the menu tonight:

Shrimp "Satay" paired with Pighin Pinot Grigio and Dr Loosen "Dr L" Riesling

Duck Pot Pie paired with Sonoma Cutrer Pinot Noir

Oxtail "Osso Bucco" paired with Mollydooker Blue Eyed Boy Shiraz

Flourless Chocolate Cake paired with Fonseca Bin 27 Port

I hope everyone had a wonderful Valentine's Day!

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It's Here, It's Here, IT'S HERE!!!

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

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Tonight's Wines and Tasting Notes

Santa Rita Sauvignon Blanc from the Maipo Valley of Chile
Aroma: grass, herbs, lemon
Taste: vibrant, light, citrusy
Overall: pleasant
Pairing: I'd suggest a seafood dish - steamed snapper or grouper.

Fitz Ritter Spielberg Chardonnay from Germany
Aroma: honeydew melon, slight oakiness
Taste: rich, vibrant, citrusy, creamy
Overall: very nice
Pairing: Poultry or salad

Domaine des Cantarelles Syrah de Fayel from France
Aroma: smoke, anise, earth
Taste: cherry pie, forest floor, eucalyptus
Overall: pleasant
Pairing: Barbeque

Leasingham Magnus Shiraz from Clare Valley in Australia
Aroma: vanilla, spices
Taste: vanilla, plums, full-bodied
Overall: wonderful. My favorite from the tasting
Pairing: Steak, pasta with a red sauce
Note: this would be a wonderful wine for poached pears

Chinese New Year Wine Dinner - Jan 27 2009

Another fantastic wine dinner at Blue Bamboo. On the menu:

Watercress-Shrimp "Coin Purse" paired with Moet Imperial Champagne

Xin Nian Poached Chicken with Virginia Smoked Ham paired with Trimbach Riesling

Myer Lemon Ginger Steamed Grouper paired with Orogeny Chardonnay

Grill-Charred Ribeye with Klondike Rose Home Fries and Berry Shallot Creme Sauce paired with Jade Mountain Syrah and Newton Claret

Honey-Almond Financier with Grand Marnier Nectar "Nage" and Creme Chantilly paired with Domaine de Coyeux Muscat

Once again the pairings were spot on, and the company was excellent. There was a lot of wine and a lot more laughter. I'm looking forward to the next one on Valentine's Day :-D

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