Two and a half hours and 50 ingredients later, we sat down to Ginger Grass Portobello Mushroom Caps (pg 94 &95). This is Bill's most complex recipe and also, probably, the most wonderful. Fortunately, my daughter-in-law helped me cook it and two of my four sons, Chris and Philip were here to help devour it. What a wonderful meal, not only delicious, but picturesque!
You start by making a cilantro pesto to drizzle on the plates, then you fan out 6 lightly cooked asparagus spears on top of the cilantro drizzle Next, you prepare coconut rice cakes and place on top of the asparagus. The rice cake is topped with a portobello that has been covered with a Asian baste that has 12 ingredients and Ginger lemon grass puree that has 7 ingredients. On top of that, you place a dollop of sweet and sour tomato jam that you make from 8 ingredients. The result is spectacular!
When I make it again, I will prepare some of the bastes and purees the day before. They are all delicious in their own right and could be used in other dinners. Hope you will try it. The family gave it a check ++ rating. Let me know what you think. I dare you to try it............
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So glad you enjoyed the recipe. I was holding my breath for the results knowing it was going to take a while to prepare it. I trust and know the Lord blessed your time with Katie, Chris and Philip. Makes we want to drive to Georgetown for leftovers!
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