Pour 2¼ oz. gin and ¾ oz. vermouth into a mixing glass filled halfway with ice; stir for 25 seconds or until the exterior of the glass becomes chilly and cloudy. Usually, I roll a silver dollar over the knuckles of my left hand while I stir with my right, but feel free to do whatever you like here.
I first had curry style mussels while traveling outside of Birmingham Alabama with my daughters nearly 10 years ago; we stopped in at a restaurant called the Red Pearl and enjoyed the most intriguing meal of our trip through the deep south, and one of the standout dishes was yellow curry mussels that I’ve been trying to replicate ever since.
All great chefs and home cooks have special secrets when it comes to making great dishes when time is short. This TOM YAM SOUP WITH SHRIMP is a brilliant example of how I make an impressive, dinner party worthy meal in just minutes. The whole shrimp steeped in the spicy broth appears to take center stage, but the real star of this recipe comes from the ultra intense Blue Elephant TOM YAM SOUP soup paste, chock full of all the flavor and ingredients of this iconic Thai soup.
Sometimes I’m most turned on by the subtly and nuance of cuisine; that whisper of flavor that takes a moment to decipher or translate. When hosting a dinner party for friends or clients, I love when my guests seem to find a far off place with furrowed brow, trying their best to decode something quietly and carefully placed in the sensory experience before finally conceding…”what is that flavor at the back of every bite of this bite.?”
I love the edible culture of both Mexico and Thailand; and their connection, albeit seemingly different, creates something quite brilliant in this recipe.
