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.
There are countless virtues for when it comes to cooking pork tenderloin; super lean, quick to prepare, and one of the most delicious meats as a canvas when serving bold, bright flavors. I love it seared, especially in cast iron, caramelized with whatever recipe I’ve devised as a marinade.
