Sam Thamutok Recipe: Hmok Pla

22 Apr

sam

“Hmok” in Thai means to stuff something in a banana leaf, roll/wrap it tight and throw it in the fire until the outer wrap is burnt (that’s about the time it takes for the food inside to be cooked). The following recipe is for a banana leaf-wrapped fish custard that you can wrap up the night before an outdoor barbecue and then just toss on the grill when guests arrive. Sam paired this dish with Diamond Bear Southern Blonde at the Oxford Beer Fest.

Hmok Pla from Sam Thamutok at Rice & Spice

  • 3 oz. red curry paste (less or more for spice level)
  • 1 oz. fish sauce
  • 2 oz. palm sugar
  • 4 oz. coconut milk
  • 1 egg
  • 2 kaffir lime leaves, chopped
  • 1 lb. fresh fish fillet, cut into bite-size pieces (use catfish, grouper or red snapper; chicken can also be substituted)
  • Your choice of vegetable (Thai basil, Napa cabbage or turnip greens are recommended)
  • Enough banana leaves to wrap ingredient mixture together
  • Toothpicks to secure leaves during cooking

Mix together red curry paste, fish sauce, egg, kaffir lime leaves, palm sugar and coconut milk. Add fish and stir for 2 to 3 minutes. Set aside while preparing banana leaves and vegetables. Cut banana leaf to appropriate size (recommend using three layers); immerse vegetables in boiling water for 20 seconds, remove and let drain. Place vegetables on banana leaf, top with mixed ingredients. Wrap banana leaf, “staple” with toothpick on both ends, place on grilling pan or grill, over medium-high heat, flip when banana leaf is burnt. Enjoy with steamed jasmine rice and a light body beer.

Yield: 4 servings

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

Erika Lipe Recipe: Chicken Skewers with Lemon Cucumber Salsa

22 Apr

erika

A great recipe for backyard grilling this summer, Erika Lipe from Lenora’s made Chicken Skewers with Lemon Cucumber Salsa on Saturday at this weekend’s Oxford Craft Beer Festival and paired them with Velvet Rooster, a Belgian-style tripel, from Tall Grass Brewing Co.
erika skewers

Chicken Skewers with Lemon Cucumber Salsa from Erika Lipe at Lenora’s

  • 4 lemons
  • 2 Cuties oranges
  • 1 English cucumber, finely diced
  • 5 green onions, chopped
  • 1 fresh cayenne pepper, seeded and minced (may substitute garlic chili sambal)
  • 1 tsp. Kosher salt
  • 1 tsp. sugar
  • ¼ c. chopped fresh cilantro, divided
  • 1.5 lbs chicken thighs, cut into 1” cubes
  • ¼ c. plain Greek yogurt
  • Cracked black pepper, to taste
  • 1 tbsp. vegetable oil
  • 2 garlic cloves
  • 1 tbsp. cracked coriander seeds

Salsa:
Cut away all peel and white pith from lemons. Slice segments between membranes with a sharp knife, releasing them into a mixing bowl. Peel Cuties and chop, adding them to the bowl with lemon segments. Combine cucumber, green onions, cayenne pepper, and season with salt and sugar. Add a tablespoon of your chopped cilantro.

Chicken:
Place cubed chicken in a large mixing bowl. In a blender, add cilantro, yogurt, black pepper, vegetable oil, garlic and coriander. Process until smooth and pour over chicken, tossing to coat. Allow to sit for at least 20 minutes, or as much as 24 hours (refrigerated) ahead of time. To cook chicken, thread 4 pieces onto a skewer and lay on lined baking sheet. Broil, turning halfway through, until chicken is cooked through and browned on all sides. Alternatively, you can grill the skewers. Serve topped with lemon cucumber salsa.

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

Sean Adams Recipe: Beer Cheese Soup

22 Apr

sean

As promised, I’ll be sharing all of the recipes from our chefs who participated in the Oxford Craft Beer Fest this weekend. Kicking things off is a Beer Cheese Soup from Sean Adams from Honey Bee Bakery.

There will be more recipes to come throughout the day. Enjoy, and be sure to visit all of the chefs at their restaurants. Send in your photos if you make any of the recipes at home.

Beer Cheese Soup from Chef Sean Adams at Honey Bee Bakery

  • 3 yellow onions medium dice
  • 4 carrots peeled, medium dice
  • 4 stalks celery, peeled, medium dice
  • 1 tablespoon garlic purée
  • 1/2 lb. cubed butter
  • 1c. all purpose flour
  • 6 cups milk
  • 5 c. shredded sharp cheddar cheese
  • 3 12-oz. beers at room temp (Sean used Back Forty Beer Co. Kudzu porter here)
  • Salt to taste
  • Pepper to taste
  • 1/2 tablespoon paprika

Sauté vegetables and garlic on medium heat for 5 minutes. Add butter, melt, mix, add flour and mix well. Slowly whisk in milk, 1 cup at a time, whisking the whole time until thick. Whisk in cheese a little bit at a time until mixed well. Add beer slowly, whisking, being careful not to make too frothy, until all is added. Simmer for 90 minutes, purée, and add salt, pepper and paprika. Refrigerate uncovered overnight to set up. Serve the next day.

Yield: 1 gallon

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

Official Food Preview for Oxford Craft Beer Festival

19 Apr

beerlogoeating_oxford_logo_final_smallbeer fest chefs

Hot off the press! The official food lineup for this weekend’s Oxford Craft Beer Festival is here!

SATURDAY, APRIL 20

VIP Area (food included in VIP ticket price)

1:30 p.m.: Sean Adams from Honey Bee Bakery is demonstrating Beer Cheese Soup using Back Forty Kudzu porter

2:30 p.m.: Erika Lipe from Lenora’s is demonstrating Chicken Skewers with Lemon Cucumber Salsa and pairing it with Tall Grass Velvet Rooster

3:30 p.m.: Sam Thamutok from Rice & Spice is demonstrating Hmok Pla (fish wrapped in banana leaf) and pairing it with Diamond Bear Southern Blonde

4:30 p.m.: Rob Ray from McEwen’s is demonstrating BBQ Sliders and pairing them with Lucky Town Ballistic Blonde as well as Oatmeal Stout Cookies using Lucky Town Oatmeal Stout

General Admission Area Food Vendors (VIP ticket holders will receive a meal ticket)

Jambalaya from Louisiana

Gyros from Petra Cafe

Crawfish

Bratwurst, Nachos and Hot Dogs from K&B Catering

SUNDAY, APRIL 21

VIP Area (food included in VIP ticket price)

1:30 p.m.: Erika Lipe from Lenora’s is demonstrating Betta Chedda Dip with accompaniments and pairing with Abita Strawberry Harvest Lager

2:30 p.m.: Tim Woodard from Little Easy Express Lunches and Catering is demonstrating Smothered Chicken and Grits and pairing with Shipyard Monkey Fist IPA

3:30 p.m.: Jon Myrick from Proud Larry’s is demonstrating Steamed Mussels with leeks and tomatoes and pairing with Crooked Letter Stabello

General Admission Area

On Sunday, Colonel’s Quarters will offer the following menu items for purchase for general admission (VIP ticket holders will receive a meal ticket)

Caesar Salad (with or without chicken)

Pimento Cheese Fritters

Buffalo Chicken Tenders

Fried Green Beans

Oysters on the Half Shell

Castle Hill Burger with home fries or sweet potato fries

Buffalo Chicken Tender Po-Boy with home fries or sweet potato fries

Fried Catfish Po-Boy with home fries or sweet potato fries

Chicken & Waffle

Shrimp & Grits

Fried Catfish with home fries or sweet potato fries

 

Find more event information and tickets on the Beer Fest site here.

 

April 18: Feast on Art at Southside Gallery

16 Apr

wesley

artwork: Wesley H. Ortiz

This Thursday, April 18, from 6:00 p.m. to 9:00 p.m., Southside Gallery on the Oxford Square is hosting a free art reception in its upstairs gallery.

The exhibit will feature the MFA thesis exhibition of local artist Wesley H. Ortiz (wesleyhortiz.com) titled Muted Resistance, which includes 12 works created with gesso, acrylic, charcoal and graphite.

Accompanying the artwork will be a veritable feast provided by the artist’s mother, Alice Ortiz. Alice has been in foodservice for more than 40 years, operating Our Place Restaurant in Amory, Mississippi, for a decade. She will be cooking up several goodies, including ham-and-Swiss individual quiches, pork tenderloin, Mississippi Caviar, cream puffs with caramel sauce and more.

Arrive early to get first crack at the art–and food!

Attention Executive Chefs!

14 Apr

ms seafood

Attention Oxford executive chefs (or those who know any chefs and can pass along the word). Are you interested in competiting in the Mississippi Seafood Cook-Off happening May 31 in Biloxi? There is currently no one from Oxford signed up to compete, so you can bring home the prize for us!

Last day to register is April 15; forms can be found online here.

April 20-21: Oxford Beer Festival

10 Apr

beer fest flyer

We are mere days away from the Oxford Craft Beer Festival, which will take place from 1:00 p.m. to 6:00 p.m. Saturday, April 20, and Sunday, April 21, at Colonel’s Quarters at Castle Hill.

I have a special interest in the event since I’m organizing the VIP area, which involves six Oxford chefs being teamed up with craft brewers to create unique dishes that either integrate or pair with craft beers. All VIP ticket holders have access to the general admission area as well, and will have access to special brews, complimentary food and water/soda, and entrance into the festival one hour early (at noon).

Also happening in the VIP area will be a silent auction featuring beer-themed items as well as items donated from local Oxford businesses such as RockIT Computer Solutions, Sweet Cheeks, Deal’s Auto Repair, Lafayette Carpet Cleaning and more.

Some things to know before you go (for all ticket holders):

  • Online ticket sales are ending soon.
  • There are only 100 VIP tickets available per day.
  • Ticket prices increase by $10 at the door.
  • There should be enough free parking, but for those who would like a ride to the event, there will be a shuttle going to/from the JCPenney parking lot ($10 fee).
  • There will be some fun gifts/crafts for purchase at the event, so don’t forget to bring some extra pocket change with you.

Check out the Oxford Beer Festival site for event information and ticket comparison. General admission is $35/pp/day and VIP admission is $75/pp/day.

Find out more about the VIP chefs in the videos below.

Tim Woodard from Little Easy Express Lunches and Catering (Cooking Sunday, April 21)

Sam Thamutok from Rice & Spice (Cooking Saturday, April 20)

Sean Adams from Honey Bee Bakery (Cooking Saturday, April 20)

Erika Lipe from Lenora’s (Cooking Saturday and Sunday)

Jon Myrick from Proud Larry’s (Cooking Sunday, April 21)

Rob Ray from McEwen’s (Cooking Saturday, April 20)

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