Reheating time: 10-15 minutes
Boy, are y’all in for a treat tonight. I don’t even know where to begin. What a day. What an experience. What a time, to be alive. Some days just hit different, you know? Maybe you do, maybe you don’t. That’s okay. You’ll figure it out. Can I just take a second to talk about the WECO squad? Our. Freaking. Team. Kicks. Ass. It’s unbelievable. Every day, I find myself on the verge of tears (of joy and pride) thinking about all the amazing people that we have brought together under the WECO banner. I’m just glad that Rachel had the idea to do WECO in the first place. I think about what my life would be like if WECO hadn’t ever happened, and it’s definitely not as cool as this. I was looking for a document on my computer for tonight’s dinner, and I searched 4/20- and guess what popped up? A document from last year- an order sheet with like 18 names on it! Last year, Rachel and I were cooking WECO from our home kitchen in belmont. Now look what happened. Couldn’t do this without our team. So proud to be a part of it. I promise I won’t cry. Dinner is delicious, but I think you probably already knew that. Get in there!
For the shrimp!
Quite honestly, I’d go for the grill- I know, the only thing needing to be grilled is the shrimp- but I’d do it anyway. You can also just broil them, but I really think that grilling is the way to go. The trick is to heat the shrimp up very fast, with very hot, direct heat. A blowtorch would work too. For grilling, give them a quick 1-2 minute sear on each side- just to warm them up. For broiling, strange in an even layer on a sheet tray lined with aluminum foil, and broil for 2-3 minutes till heated through. Don’t forget the salsa! It’s the best part.
For the rice:
I’m really into this rice. Subtly sweet, fluffy, and studded with herbs and sesame. Best way to heat the rice is to microwave in a casserole dish or shallow, microwave safe tray. Empty the container of rice in to a dish, place a damp paper towel on top, and microwave for 2-3 minutes till it’s nice and steamy!
For the cauliflower:
This is the real deal. Roasted corn + sweet chili aioli rubbed cauliflower, then dipped in togarashi breadcrumbs, then baked… yummy. To reheat, bake the cauliflower at 400F until nice and toasty. You can also just microwave it, but waiting for it to get hot in the oven is a much better call.
For the snap pea salad:
Shake that lime vinaigrette! It separated cause I didn’t put any mustard in the recipe, but that’s okay. It tastes really good. Toss the charred snap peas/leaves in a bowl , and dress with the lime vinaigrette! Give a season with some salt and pepper, mix it all up, and enjoy!
That’s it! Shout out to the WECO team today. Couldn’t do it without all of you!
Dinner is served, and solved. #weareweco