Hosting dinner parties can always be stressful. It was great to have a conversation with Chef Sam Talbot about how to remain calm and get the food ready for guests at the Valspar Reserve launch event in New York City. In addition to his party tips, Chef Talbot offered up a recipe that tied perfectly back to the vibrant green walls and would be perfect for any “green” themed party. Below is his recipe (serves 4-6) for Fried Cucumbers with Poppy seed, grapefruit, and Tabasco Caviar. Quite tasty I may add!
Fried Cucumbers with Poppy seed, grapefruit, and Tabasco Caviar
3 tablespoons sesame oil
1 Vidalia or yellow onion, julienned
4 cloves garlic, brunoised
2 tablespoons chopped ginger
2 cup broccoli leaves, julienned
2 whole seedless hothouse cucumbers,sliced in half and then cut on the half inch bias
1 tablespoon poppy seeds
1/2 teaspoon honeycomb
1/2 teaspoon sambal
6 shiso leaves, julienned
1 tablespoon rice vinegar
1/2 teaspoon fish sauce
1 tablespoon low sodium soy sauce
fresh black pepper
1/2 grapefruit, juiced and zested
Tabasco caviar for garnish
In a wok, bring 3 tablespoons of sesame oil to medium heat, then add the onions, garlic,and ginger. Sauté until translucent, a good 3 to 4 minutes. Add in the cucumbers, broccoli leaves, honeycomb, sambal shiso leaves and poppy seed and sauté for an additional minute. Then add in soy sauce, rice vinegar, and fish sauce. Sauté for an additional minute before seasoning with salt and pepper. Transfer to a serving bowl or plate. Zest and juice the entire grapefruit over the dish before serving. Garnish with Tabasco caviar.
I dream of being a business leader in the fashion world. Whether that be creating and running my own luxury retail consulting firm, or heading a department for a renowned fashion house, I want to mix the intellectually stimulating side of business with the creativity that the fashion world offers. Make sure to subscribe to Skimbaco Fashion weekly feed.