Seafood Extravaganza – Mom’s Birthday
This year we had the honor of hosting my Mom’s birthday at our house. Since fresh seafood is a scarcity in Kansas compared to Texas, so we went for a Seafood Extravaganza menu with an Asian twist. Planning the menu is always the hardest because I am always wanting the meal to be an experience for everyone and that usually means trying out new recipes. As if that is not stressful enough, my Mom and Toan’s mom are incredible chefs….AND are brutally truthful, so if something doesn’t really go well, we’ll hear about it Great news is that everything turned out well except I over salted the scallops and I probably could have done without one appetizer as it was just too much food!
So lucky to have such an amazingly close family. I forget how quickly we’ve grown because hosting our immediate family alone is about 14 people when we include Toan’s parents!
Strategizing the recipes below will help make the meal less stressful. All the recipes in this meal can be prepared beforehand:
- Crab Rangoon Filling – make and set back in fridge; fill in the cups and bake when ready.
- Prep the mussels broth in a large pot and put the lid on until you are ready to cook.
- Prep Salad and slice tomatoes but store tomatoes separately so they don’t make your salad soggy. Plate salad before serving and then sear the scallops.
- Rinse the scallops, pat dry and lightly season with salt/pepper. Place in tupperware with layers of foil in between. Cover and store in fridge.
- Prep Foil pockets of the striped bass, place in fridge until ready to bake.
Click the links below for the recipes for each item!
Crab Rangoon Phyllo Cups
(I used the Crab Rangoon Cup recipe and instead of the baked wontons, I used the pre-made Athen’s Phyllo Cups found at Central Market) Add the filling and baked until the tops are a little brown ~15 min
Toan’s Mom made a delicious dessert but I don’t have the recipe for this yet
Happy Birthday Mom!! We love you!!