America Culinary Federation President’s Dinner

What did WE do last Saturday night?  I’m so glad you asked…we veered away from our usual “Pick Two” and Coffee when Mark and Susie invited us to attend the America Culinary Federation President’s Dinner in Columbia.  It was an incredible evening and Mark was surprised with the New Purveyor’s Award for their Legacy Beef.

(When Mark, Susie, and their handsome sons work cattle, they ride the range atop beautiful quarter-horses. It looks like a scene right out of Bonanza.  Our spread is more like “Little House on the Prairie” only we’re known as Nana and Papa instead of Ma and Pa…that and I ride a blue Ranger. Our quarter-horse was an impulse purchase following a Sam Elliot Western.  Her only duty on this farm is to let the grandkids pet her while she munches her oats and molasses.)

Munch on this menu from the Culinary Dinner:

BUTLER PASSED APPETIZERS

Kubbocha Squash, Red Curry and Coconut Soup with Blue Crab (Very tasty)

Licorice and mint scented mussel marinated with sweet and spicy pickled chilis.Served on bitter green mango salad and sliced cucumber (ask Randy about this, I   do mussels)

Moroccan Meatballs of goat, dried figs and masala with Cilantro scented tahini (surprisingly good)

Southwestern spiced Duck Confit and Black Bean Tostada laced with Ancho Chili Emulsion and Cilantro (not your usual chip and dip)

ACTION STATIONS:

Indonesian Yellow Spiced Grilled Chicken Satay with Cashews and Serrano Chilies (not your usual spiced nuts, either!)

Roasted Chili Beef in Lettuce Cups with Thai Mango Salsa (naturally our favorite)

Seared scallops dusted with dried shitake mushroom and cardamom powder on chick pea, Labna, and Fenugreek sauce, Cilantro sorrel oil and micro basil sprouts (scallops bring back memories of warm beaches and fresh seafood)

AND THOSE WERE JUST THE APPETIZERS!!!

DINNER MENU

Curry infused Mulligatawny Soup with Club made Apple and Chicken Sausage  (Very good!)

Cajun BBQ Shrimp on Tasso grits with smoked tomato Creole broth (DELICIOUS!!!! And I don’t even like grits)(I didn’t like grits…NOW I like grits)

Braised Korean Beef short ribs* on Potato Kibbi topped with papaya salad paired with Malaysian spiced pork on Kim Chee style cucumber, grilled cauliflower and White bean puree (This was FANTASTIC! Don’t worry, I have the recipe…I never knew what to do with short ribs before…)

AND (DRUM ROLL, PLEASE!) DESSERT:

Duo of Five Spiced Vanilla Poached Winter Pear filled with White Chocolate Mousse and Baked Phyllo Purse filled with Caramelized Bananas and Candied Ginger Laced Tanzanian 75% dark chocolate (yum!)

*BRAISED BEEF SHORT RIBS

Recipe from Chef Eddie Adel

…you may need to reduce this to fit your family 🙂

• Beef short ribs rinsed and washed of all blood  35 lbs

• Marinade ribs for 2 hours in sake or rice wine, touch of soy sauce and light brown sugar

• Braising liquid

• 2 gallons beef stock

• 32 oz sake of rice wine

• 2 cups brown sugar

• 16 oz soy sauce

• ¼ cup minced ginger

• ¼ garlic paste

• 1 tbsp whole black pepper

• ¼ cup Korean fish sauce

• 10 spring onions

• 12 oz rough chopped carrots

• 20 oz rough chopped onions

Combine all ingredients for the braising liquid and bring back to a rapid boil, remove ribs from marinade and add to boiling iquid. Bring back to a simmer then cover and place in oven for 1 ½ to 2 hours at 325 degrees or until tender. Lecool in the braising liquid. Remove from liquid, trim and portion. Heat liquid and strain. Adjust seasonings and thicken slightly with corn starch. To reheat the ribs, place in shallow pan and cover with refined braising liquid, cover with foil and heat slowly in 300 degree oven for 45 minutes.

Thank you, Susie and Mark, for a wonderful evening!!!!