Supper Club

I can't believe half the year is over already. It's amazing how quickly time passes. We were talking about that at Supper Club last night. We started the Supper Club about 8 years ago. Four couples have been meeting every other month, sharing meals from around the world. Since we moved, we haven't been able to participate but this month, I was able to join in the fun. The theme was Asian fusion. My contribution was an Asian Tri-Tip Taco with Cucumber Relish and Cilantro. I used corn tortillas, which I heated by lightly grilling. You can also steam them in the microwave by wrapping them in a wet paper towel and heating (should take 30 seconds to 1 minute depending on how many you heat at once).

I came up with the combination but the tri-tip marinade was adapted from Emeril Lagasse's recipe. You can find the fermented black beans in any Asian grocery store. It's in the dry goods section. I wasn't sure the beans would be good in the dish but it actually was a nice addition to the flavor. The beef would be good served over rice as well.

Asian Tri-Tip

1 Tbs sesame oil

2 Tbs rice wine vinegar
1 Tbs chopped garlic
1 Tbs minced ginger
1 Tbs chopped fermented black beans
1/4 cup soy sauce
1/4 tsp cayenne pepper
Tri-tip, trimmed

Wash the tri-tip and dry with paper towel. Place in plastic bag. Combine the marinade ingredients and pour over tri-tip. Squeeze out the air and refrigerate overnight.

Remove the tri-tip from the marinade and grill to desired doneness. Allow to rest then slice against the grain.

Cucumber Relish 

1 English cucumber, sliced into slivers
1 tsp salt

2 Tbs sugar

4 cloves garlic

1 Tbs sesame oil

2 Tbs rice vinegar

Add salt to cucumber and let rest for 10 minutes. Rinse the cucumber with water and drain. Add remaining ingredients and marinate 30 minutes.



2010 06 30