Asian Lychee Martini

Try out this slightly exotic, slightly sweet, slightly spicy, delicious Asian Lychee Martini – and be wowed with the results of this change of attitude martini.

Even though we are staying away from crowds & friends, we are still experimenting with recipes and looking for creativity among the our various food blog friends that we can send along to you.

One way that we beat the monotony is searching the Serious Foodie pantry for odds and ends that can inspire us for new recipes.  We found a can of lychee nuts, had a bunch of Thai bird chilies that needed to be used up, and some nice cilantro.  And it was nearing happy hour – so we came up with with wonderful cocktail that has a hint of sweetness and heat.  Have fun!   And let us know if you come up with some cool ideas – we’d be happy to post them.

Asian Lychee Martini

The key is finding the canned lychee nuts - try you local specialty grocery store, such as Whole Foods. 6 ounces 4 ounces lychee juice

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 2 people

Ingredients

  

• 8 ounces extra firm tofu It is important to use extra firm
• 2 tablespoons corn starch
• 2 tablespoons neutral vegetable oil We use grapeseed oil
• 2 scallion Sliced, on a bias
• 1/2 medium Sweet onion Julienne sliced
• 3 cups Vegetables We used snow peas, shredded carrots, and broccolini
• 1 bottle Serious Foodie Tamarillo Grill Sauce Go to shop.serious-foodie.devsquad.tech to order
• Salt and Pepper To taste

Instructions

 

• Pat dry both sides of the steak.  Liberally season the steak with the Serious Foodie Seattle Espresso Rub.  Wrap the seasoned flank steak tightly with plastic wrap, and refrigerate for at least 2 hours, or overnight. Sthe sauce over medium heat until it is reduced by one half. Add the mustard, rosemary, . Cook on low heat until the sauce is thick.
• Remove the steak from the refrigerator at least 30 minutes before cooking; pre-heat a gas or charcoal grill.
• To make the sauce: add the olive oil to a sauce pan, and heat over medium. Add the minced garlic, and saute until fragrant, about 60 to 90 seconds. Immediately add the wine and soy sauce, and reduce by 1/2 (about 5 minutes). Stir in the Dijon mustard, rosemary, brown sugar, and optional cayenne pepper. Simmer until desired thickness is achieved.
• Place the steak on the grill, and cook to desired doneness - about 6 minutes per side for rare. It's best not to over-cook flank steak.
• Transfer the steak to a plate, and let stand for 5 minutes before carving. Cut the steak across the grain, and serve with the sauce and the optional arugula fennel salad - see https://serious-foodie.devsquad.tech/versatile-vinaigrettes/

Notes

Some people have asked "what about the bright red color we see from tandoori chicken at our local restaurant?"  The red color comes from food coloring.  If you want red color, we suggest using annatto paste, which can be found in most Latin American grocery stores.  One teaspoon added to the yogurt marinade works just fine.

This same marinade works well with lamb, or a meaty fish such as swordfish.

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