Jeff Corwin tears through Thailand exploring the unique foods indigenous to the land. He samples deadly wasp and bamboo larvae straight from the groves of Mae Hong Son, and then he and his guide use traditional bamboo materials to catch and cook catfish mixed with forest-grown greens and spices in the Pai River. Jeff veers off the beaten path in Bangkok for a feast of silk worms, grasshoppers, and live shrimp that literally “dance” into his mouth and helps prepare Moo Yaang Trang, roasted pig cooked in underground ovens, in the Trang Province. Then, in the Muslim fishing village of Palian, Jeff learns the extensive production process of fish sauce and trudges through coastline mud to harvest and eat fresh blood cockles. Loy Krathong (The Festival of Lights) and delicious street food wrap up Jeff’s culinary quest.
Hosting a surprise party shouldn't stress you out. We'll show you how to make an easy get together that your guest of honor will never see coming.
Gameplan
Day Before Party:
Assemble, mix and refrigerate Blue Cheese Caesar Dressing for salad.
Mix topping for Strawberry, Rhubarb and Banana Crostata, refrigerate.
2 Hours Before Party:
Blind bake tartlet shells for the Caprese Tartlets.
Mix, whisk and refrigerate Roasted Garlic Vinaigrette for Shrimp Spiedini.
Slice tomato and mozzarella for the Caprese Tartlets.
Assemble and then bake the Caprese Tartlets.
1 Hour Before Party:
Chop and mix filling for Strawberry, Rhubarb, and Banana Crostata, place in baking dish, sprinkle with topping. Set aside till ready to bake.
Wash then shred the salad greens, toss with Blue Cheese Caesar dressing and place in Romaine leaves for serving.
Wrap, skewer and grill shrimp for Shrimp Spiedini. Top with Roasted Garlic Vinaigrette.
At the party:
Place the Strawberry, Rhubarb and Banana Crostata in the oven to bake.
Eat and Enjoy!