Everyone has been subjected to pictures of ugly puppies, art work gone awry, crappy cars, vacation faux pas, and who knows what else. Even when the owner of a photo(s) knows the visual appeal is lacking, they show no hesitation in displaying affection and/or admiration for the subject matter captured in an otherwise pitiful image. Why should cooking be an exception to this scenario…?
“My Pye Foo-Young” started with a base of leftover shrimp fried-rice – sans shrimp. I minced and suatéed: ½ ripe Thai chili, 1 small shallot, 3 fresh garlic cloves, 1 black garlic clove, 4 pickled garlic cloves, s&p, and dried cilantro, in an avo/evoo blend. Soy sauce was added and the mixture was reduced. The leftover rice was stirred in followed by a half dozen beaten eggs. Once done, two more beaten eggs were poured in and allowed to set as a binder.
The plate was topped with a pork/beef demi-glace – upscale egg foo young. A rich, savory, complex twist on a traditional favorite. The sake, a gift from my eldest who recently returned from a month long jaunt to Japan and Thailand, was an outstanding partner. Oh moi…
The Flavor Democracy 