With nothing but reruns on the tube, whip up some thai curry, invite all your weirdest friends and you just might have the next "Seinfeld."
BY BOB BLUMER |
coach hung up his cleats. Roseanne took a powder. Ink was blotted out. Ellen came out to play and Jerry continued to rule. With the commotion of May's ratings sweeps behind us, there's nothing but a long hot Summer of Reruns to look forward to. Why not give the tube a well-deserved rest and invite your own real-life collection of neurotic co-workers, quirky friends and wacky neighbors to join you in the zanyness of a dinner party? In the absurd spirit of sitcoms, a bad fit is a good thing. Mix it up with a healthy cross-section of sexual and ethnic minorities, voyeurs, trust funders and artists. Add a doctor, a couple of homeboys and, just for fun, toss in a moral dilemma or a family crisis. Be sure to take script notes. Studio executives are already optioning next year's mid-season replacements.
The following deceptively simple one-act recipe (which, I might add, is one of the finest from my collection) can be prepared in advance -- with or without a live studio audience -- allowing you plenty of time to participate in the ensuing mayhem.
THAI COCONUT CURRY
(Serves 6)
Ingredients
2 tablespoons toasted sesame oil or peanut oil
3 garlic cloves, minced
1/2 medium onion, coarsely diced
1 1-inch piece fresh ginger, peeled and finely diced
2 large carrots, peeled and sliced into 1/2-inch rounds
1 (couch) potato, peeled and cut into 1/2-inch cubes
1/2 red bell pepper, seeds and membranes removed, cut into 1/8-by-2-inch strips
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon cayenne pepper
4 cups vegetable or chicken broth
1 14-ounce can coconut milk
3 tablespoons freshly squeezed lime juice
2 tablespoons Tom Ka or Tom Yum paste, available at most Asian groceries (Don't sweat it if you can't track this down -- simply omit.)
2 cups lightly packed spinach leaves, stems removed before measuring
1 cup stemmed fresh shiitake mushrooms
3 green onions, finely sliced
1 cup lightly packed fresh mint or cilantro leaves (remove stems before measuring)
Plus, any one of the following:
1 pound medium shrimp, shelled and deveined
1 pound boneless chicken thighs or skinless single breast(s), cut into 1/2-inch pieces
1 pound monkfish or any other firm white fish, cut into 1/2-inch pieces
1 pound sea scallops
1 14-ounce package firm tofu, cut into 1/2-inch cubes and sautéed in 1 tablespoon vegetable oil plus 1 tablespoon toasted sesame oil until brown on all sides
1. Heat the sesame oil in a stockpot over medium heat and stir in the garlic, onion and ginger. Stir for 3 minutes.
2. Add carrots, potato, bell pepper, coriander, cardamom and cayenne. Stir for 2 minutes.
3. Add the broth or stock, coconut milk, lime juice and Tom Ka or Tom Yum paste. Bring to a boil, reduce heat to medium-low and simmer, uncovered, for 20 minutes (adjust heat as required to simmer).
4. Add the spinach, mushrooms, green onions and most of the mint or cilantro leaves. (Reserve some for garnish before adding to curry.) Simmer for 5 more minutes.
5. Add the shrimp, chicken, fish, scallops or tofu and simmer for 5 more minutes, or until the food is cooked through.
6. Serve in warmed bowls.
The Adventure Club: Add fresh lemongrass. This can be purchased at the Thai grocery. (While there, pick up the required coconut milk.) Mince the lower half of 1 stalk and add it in step 2.
Suggested Accompaniment: Rice, preferably basmati or jasmine.
Alternatives: Add your own favorite veggies. Broccoli spears are a great addition.
Notes: This meal tastes as good, if not better, the next day.
Hints for Advance Prep: This dish may be made 1 day in advance without the shrimp, chicken or fish. To serve, bring the curry to a boil, add the fish or poultry and reduce to a hearty simmer for 5 minutes, or until the new ingredients are cooked through.
Music to Cook By: "The TV Theme Song Sing-Along Album," Rhino Records (just in case you're having withdrawal symptoms).
Wine: Alsatian Gewürztraminer
June 3, 1997
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