I actually dubbed it mother's day edition because the recipe I came up with that used the five ingredients I considered to be "
girly" and even though my husband would of probably eaten it..... it was more fun to have a girls luncheon.
Ok - down to business....
Platinum Chef was started by Cara @ Cara's Cravings. It is a spin off from the Food Network show "Iron Chef" where the chefs are given one secret ingredient and have to come up with multiple dishes all featuring that one ingredient.... and they only have one hour. You try making dessert out of shrimp!!! Or whatever the secret ingredient is that day. Cara made it a little easier for us
bloggers. She set out 5 ingredients and gave a couple of weeks for everyone who wanted to play, perfect their dish(es) and submit it (them). The most recent winner is
Danielle @ Make No Little Meals. That means that she gets a turn to host the event which entails picking the ingredients, having the dishes submitted to her and then the most important part, selecting the winner.
Her five ingredients were -
Bok ChoyPankoMint
Yogurt
Mango
Side note - I had a bad shopping experience that thankfully didn't affect my meal too much. My mint was a little
wilty, I wanted really small shrimp and all they had was 21/30 count (which ended up being perfect), the mango wasn't fully ripe on one side and the bean sprouts had turned into a wormy mush. I could salvage the mint and mango but the bean sprouts were trash.
My first thought when reading the ingredients was "lamb" because mint and lamb go together so well. But I had never cooked lamb and it is rather expensive to buy around here. So I went back to the drawing board. Since the
bok choy is a popular Chinese vegetable and
panko is a Japanese bread flake, I chose an Asian theme. But.... that just helped me with the theme. I needed an actual dish. After much thought, I decided to go the summery route and make a salad.
I present to you, my Platinum Chef submission:
Bok Choy Salad with Mango Mint Dressing and Shrimp "Croutons" Let's start with the dressing. Which by the way I think would be excellent to dip chicken fingers in. It was so summery and light and sweet but with a tiny kick of spice. I honestly was not expecting it to be as great as it was.
the ingredients are -
1 cup plain yogurt
juice and flesh of one mango
1 oz of mint leaves (about half a cup)
2 tbsp rice vinegar
1 tbsp lemon juice
2 tbsp honey
1 tbsp sweet hot mustard
Dump everything into a blender and use the "liquefy" button to turn it into a dressing. I did this the night before and let all the flavors party in the fridge.
See how delicious this dressing looks!!!
For the shrimp, I used a store bought Sesame Ginger marinade and let them soak overnight (peels and tails removed). I must say that I am not too fond of
Asian marinades that contain mandarin orange, and actually did not know this one even contained it until I got home. I was a little apprehensive to use it, but after I tasted it, I must say this is my new favorite marinade for shrimp. It really compliments the taste of shrimp!
To turn the shrimp into croutons, I toasted one teaspoon of sesame seeds.
I combined the toasted sesame seeds with 1/2 cup
panko, 1/4 teaspoon onion powder and 1/4 teaspoon ground red pepper.
From there, take the shrimp straight out of the marinade and dredge them in the
panko mixture. Really press it into the shrimp.
Drop them one by one into hot vegetable oil and fry for about 30 seconds each. It really does not take long at all to fry shrimp! You don't want them to be overcooked and chewy.
Now the fun part - putting it all together!!! I plated up one head of chopped bok choy leaves, which perfectly served two people.
Topped that with fun
asian inspired ingredients such as - chopped water chestnuts, diced red, green and yellow bell peppers, chopped carrots,
enoki mushrooms, and crunchy rice noodles.
And for the finishing touch on my Platinum Chef submission, I spooned the dressing onto the salad and topped with the shrimp croutons. It looked amazing and the taste was equally amazing!
