Bow to Bao
Special to AmNews | , Kysha Harris | 10/12/2012, 4:29 p.m.
Everyone's food looked great and I tasted it all, but I loved my steak. It was beautifully presented and cooked to perfection, but the best part was the ritual of the perfect bite. You take a piece of the steak and eggplant, dip it into the sauce then the crispy rice and add a basil leaf. Meaty, juicy, smooth, crunchy, savory, sweet and fresh all in one bite. Everyone should strive for this.
Dessert? Could we eat more? Yes! And I'm glad I took the risk on the chocolate salt caramel Thai chili ice cream cones. Um...eee...yeah...at a loss for words on the subject. Bar Bao should have an ice cream cart on the street selling only that. It's really great chocolate ice cream gently spiced with chilis and mellowed by the salt caramel. Makes you want to slap somebody...hard!
Great meal. Great time. Great friends. Only a little over nine months until our next pre-Thanksgiving meal and I am already looking forward to it.
Cuttlefish is in the mollusk family and can be found cleaned and packaged or fresh in some supermarkets and specialty stores. You can substitute squid if you cannot find cuttlefish. Here is a quick recipe for your Asian menu.
VIETNAMESE SQUID WITH CUCUMBER
1/2 pound squid (calamari)
1/2 pound small cucumber
2 slices ginger
1/4 teaspoon chicken seasoning powder
1 tablespoon rice wine
1 teaspoon salt
Roll cut the small cucumber. Slice the chili. Rinse and remove the membrane of the squid, make criss-cross slits on the surface and slice, scald in boiling water, remove and rinse with cold water. Heat 1 tablespoon oil in a pan, stir-fry the chili and ginger slices. Add the small cucumber and stir until cooked. Lastly, add the squid, chicken seasoning powder, rice wine and salt. Stir evenly. Serve hot.
Enjoy, get cooking and thanks for reading!
Questions at dinnertime? Chat with me at AskSCHOP, Monday through Friday, 6-8 p.m.
Kysha Harris is owner of SCHOP! SCHOP! is available for weekly service or for home entertaining. Questions? Comments? Requests? Feedback? E-mail kysha@iSCHOP.com.