Recipes from Chef Steve Cain @ Aqua by El Gaucho

Once again, some friends in the area have shared incredible recipes with us to share with you. Chef Steve Cain from Aqua by El Gaucho has a wonderful appetizer and dessert recipe.

We are so spoiled in the Pacific Northwest with fabulous seafood at our fingertips. Here his is Thai Mussel Recipe.


Shopping List:

Canola oil

1 Bunch Cilantro

Granulated Sugar

1 Small Bottle of Fish Sauce

1 Head of Garlic

1 Bottle of White Wine

(1) 14oz can of Coconut Milk

1 Small Tub of Thai Red Curry Paste

1 Bottle Mae Ploy Sweet Chile Sauce

3 Limes

1lb debeared Mussels **to debeared mussels pull the hair towards the base of the mussel and snap it off

Sauce Recipe:

In a bowl, combine the following: coconut milk, 1/8 cup of white wine, the juice of 2 limes, 1/8 cup of Mae ploy sweet chile sauce, 2 tsp Thai red curry paste, 2 tsp minced garlic, 1 Tbls fish sauce, 2 tsp granulated sugar, 1/4 bunch minced cilantro

Cooking Method:

In a large sauté pan, add 1 oz canola oil and turn the heat on high. When the oil starts to barely smoke gently, add your mussels to the pan. Chef recommends that you don’t stand over the pan because you may spatter yourself with hot oil. Also note, the pan may flame up when you do this.

Let the mussels cook until they open. Deglaze the pan with the coconut mixture and reduce the liquid by one third.

Plate the mussels in a large bowl. Pair with a nice dry Reisling and enjoy!

And of course, no dinner is complete without a scrumptious dessert. So how about another one of Chef Cain’s favorites, Bailey’s Chocolate Caramel Bread Pudding



makes (4) 5oz servings

Shopping List:

1 Egg

4 Egg Yolks

1/2 Cup Sugar

1/4 tsp. Vanilla

1/4 tsp. Salt

1/2 Cup Bailey’s Irish Cream

1 1/2 Cup Heavy Cream

1 Butterhorn (day old is best)

Shaved Chocolate

Cooking Method:

Preheat the oven to 350 degrees.

Whisk together egg, egg yolks, salt, sugar and vanilla. Add cream and Bailey’s.

Strain through a fine chinoise. Spray ramekins with vegetable spray.

Dice butterhorns and mix with shaved chocolate. Divide between ramekins and top with custard mixture.

Fit ramekins into a large oven-proof dish and fill dish partially with water to create a water bath. Bake for 45 minutes in an oven with no fan. Bread puddings should be light brown and slightly raised. YUM!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s