This is the most amazing bowl! Yes, I slurped!! Thanks, Chef!
5 lbs Button Mushrooms
1 lb Scallions
1 C. Whole peeled Garlic
Add all ingredients with 6 quarts of water and bring to a boil, reduce heat and simmer for 30 minutes. Strain the broth into a clean pot and add 2 cups bonito flakes, simmer for another 30 minutes. Strain and set aside, this is your Dashi.
2 lbs. Shrimp
1/4 C. Soybeans
1 Block of Firm Tofu
2 Cups Shaved white cabbage
1/4 C chopped snap peas
Low Sodium Soy Sauce
Cooked Udon Noodles
Let’s Cook It: In a medium stock pot add a small amount of cooking oil and let it warm up. Then add your shrimp. Seaons with some togarashi. Let cook for one minute and turn over. Now add tofu, soybeans, cabbage, mushrooms and peas. Cook one minute. Add 8 oz. of Dashi and hand full of noodles. Cover and cook on high for 4 minutes.
Bowl It Up: In a couple of large bowls, divide up the shrimp and all the other ingredients equally, broth and all! Spoon a dollop of Sambal on the top and serve!
Chef Brian Archibald Whet our Whistles at The Boulders with this really, refreshing cocktail! Beware the baby blueberries….they come shooting right up the straw!
1 oz. Absolute Vodka
3 oz. Fresh Lemonade
Dash of Simple Syrup
Prosecco Float or Sparkling Soda
Small handfull Fresh Blueberries
Mix first three ingredients in a shaker, add blueberries and shake a bit more. Pour over ice, add the float and a little mint sprig. Summer!!
We had such a good time! Favorite part of what I do….meeting people and the more favorite part is when we connect and create something special. With that being said, it was lovely to meet you!
In this touching tribute to Andrew Gooi’s Grandmother, she shares his favorite dish as a child growing up in Kuala Lumpur, Malayasia. Whole lotta’ love in this one, people!!
Click here to watch the video! https://vimeo.com/160646971
Pig Trotter Vinegar Soup:
½ lb pig trotter
½ Cup Black Vinegar
½ C. Brown Rock Sugar
1.5 C Water
1 Ginger, Sliced
6-8 Garlic Cloves
1 T. Sesame Oil
Simmer trotter for 2-3 minutes. Remove and brown in a pot over medium heat. Add sesame oil, ginger and smashed garlic. Stir with trotter for 4-5 minutes. Pour in black vinegar and water. Finally, add the rock sugar and simmer soup for 15-20 minutes.
Another great afternoon at Bootleggers! As we get closer to the surface of the sun here in the Valley of the sun, icy cold concoctions are just one way to beat the heat! Tito’s Vodka (from the Lonestar State) is the perfect partner for Ginger Beer and a little lime. Copper cups just make them look so much more inviting. Hold it to your forehead…but for the love of Pete, don’t steal them!!!!
1.5 oz Tito’s Vodka
4 oz. Ginger Beer
Dash of Lime Juice
Garnish with Lime Wedge
Fill a copper cup full of crushed ice, add liquid, garnish…enjoy!!
We got this yummy dish from one of our guests at Trillium 44! Grey Tie Events prepares snacks at this beautiful property on the last Wednesday of every month. We have quite the loyal crowd and we just love it! Jared Norwood is always in attendance and shared his creation with us. We adore our foodies!!!!
2 white onions
3 table spoons butter
1 table spoon flour
2 cups chicken broth
1 cup milk
1/2 whipping cream
havarti cheese slices
saute onions in butter until cooked, stir in flour, salt, chicken broth, garlic bay leaves allow to simmer. Stir in black pepper, salt, milk, cream, and eggs. Place soup into serving bowls with croutons, and place havarti cheese on top to melt before serving.