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Greetings!
Would you like to explore wine pairing with Asian Foods?
I'm teaming up with my favorite wine expert, Nancy Croiser of deVine Table, to meet each of you online on your twitter account to share our thoughts on wine parings with Thai food. We're calling it Feast and Tweet and it's taking place online on Wednesday, September 29th at 6:30 pm Pacific time.
You do not need to be a cooking or a wine expert to take part. Our goal is to make the world of pairing wines with food a fun and easy adventure. From your own home, you'll be feasting on great food and wine, while tweeting about what you're tasting and drinking. Join us this Wednesday, Sept. 29th, to taste, drink, tweet, eat, tweet, drink etc, get the picture? Learn about pairing food with wine the way you like it. Keep it simple, invite a couple of friends, assign wine or take out dishes for them to bring and then sit down around the table for some fun. Here is how it works:
- Register now at the Feast and Tweet website (it's free)
- Invite your friends to join you either physically or virtually on their twitter account. Don't have a twitter account? Signup, it is free.
- On Wednesday, cook or get take-out Thai food
- Line up your wines
- Taste and tweet your thoughts.
For this Feast and Tweet, our theme is a Taste of Thai. If you want to cook, see our recipes below. Don't be concerned if you haven't done this before, Nancy has a grading system that has everyone talking the same language with regard to wine and the pairings. And if you plan to do your own cooking, I'll be available at 5:30 pm to lend back-up on the cooking portion as you go. Just tweet your questions to me at wasabisister.
We also provide:
So, why not join the fun and share your pairings on-line with other food and wine lovers? Remember, this is a free event! Register now to take part September 29th. When chatting up the event on Twitter use the hashtag #Feasts.
Naomi "Building Community Through Cuisine" If you have friends who would enjoy our ezine news, recipes and offers, please feel free to forward it to them here. |
Recipes for Feast and Tweet
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Here are a couple of suggested recipes. Feel free to use another recipe if it's your favorite!
Pad Thai
8 ounce  s dried rice noodles, ¼ inch thick
For sauce: ¼ cup fish
sauce 3 tablespoons
palm sugar or light brown sugar 3 tablespoons
tamarind juice 2 teaspoons
sriracha sauce 1/4 cup low
sodium chicken broth or water
2
tablespoons vegetable oil 2 large
cloves garlic, minced 1 shallot,
chopped ½ pound 16-25 count fresh shrimp, peeled and deveined ½ pound firm tofu, diced 2 eggs lightly beaten 2 cups fresh bean sprouts 3 stalks green onion, sliced 3 tablespoons chopped roasted peanuts Lime wedges - Soak rice
noodles in water for about 15 minutes to soften. When ready to use, drain well
in a colander before frying.
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Mix together sauce ingredients and set aside.
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In a large skillet, heat oil and stir fry
garlic, tofu (if using), shrimp for about 1 minute. Remove from pan and set
aside. Put in 2 tablespoons oil and add rice noodles and cook, pressing them
against the pan for a good sear.
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When noodles begin to get soft, add sauce.
Reduce heat to medium and let cook for 2-3 minutes. Add eggs and toss into mixture
until cooked. Add back shrimp and tofu mixture; ½ the peanuts, green onion and bean sprouts,
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Serve on a large platter and garnish with lime
wedges and remaining green onion and bean sprouts. Serve 4 in a multicourse
meal.
Chicken
Rama with Spinach and Spicy Peanut Sauce
2 tablespoons vegetable oil 1 shallot minced 1 can (13.5 oz) coconut milk 1 pound boneless skinless chicken
2 tablespoons palm sugar or light brown
sugar ¼ cup tamarind juice* 4 teaspoons red curry paste 2 tablespoons fish sauce ½ cup creamy peanut butter
1 bunch spinach leaves, washed and
spun dry
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Heat a large skillet over medium
high heat. Add shallot and sauté to soften, less than a minute. Add coconut milk and bring it to a boil. Add
the chicken pieces to the saucepan. Reduce the heat and let it simmer 5-7
minutes or until the chicken is cooked through.
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With a slotted spoon, remove the
chicken and transfer to a bowl; cover and set aside.
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In the skillet, add to the coconut
milk; the sugar, tamarind juice, red curry paste, and fish sauce. Continue
cooking over medium heat, stirring constantly, for 10 minutes or until the
sauce is creamy and not grainy in appearance. Add peanut butter and melt in
over medium heat. Peanut butter will separate if mixture gets too hot.
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Add the chicken back to the pan, just
to warm. Arrange the spinach on a platter and spoon the chicken peanut mixture
over the spinach leaves, Makes 4 servings as part of a multi-course meal.
*Tamarind concentrate is available in your Asian
aisle. Dilute concentrate 1:3 to make tamarind juice.
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Wait, what's Twitter?
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| | Are you interested in the Feast and Tweet, but feel lost because you've never used Twitter, or you're not sure what Twitter is? Don't be afraid! Feast and Tweet is a friendly, fun way to try out this new technology. Check out this Twitter basics page to get started!
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