#instagrub : Spicy Nam Tok Beef Salad with Roasted Peanuts

Spicy Nam Tok Beef Salad with Roasted Peanuts

2014 is gonna start off with a bang y'all!! We're moving on up to bigger + better things over here at PLC and it all begins with this Spicy Nam Tok Beef Salad recipe... with roasted peanuts! We swoon over Thai food, I prefer it over any Asian-inspired cuisine, and this our go-to order. It starts off with a sweet, tangy, zesty, spicy, salty, well err everthing kinda vinaigrette/marinade. The mixture includes soy sauce, fish sauce, hoisin, rice wine vinegar, lime, sesame oil, sugar, honey, and seasonings. Then, a'whole'bunch of veggies are added in, like... red onions, shallots, baby cucumber, garlic, ginger, green onion, and spicy jalapenos. Finally it's the vinaigrette is finished off with some fresh herbs and a big pile of medium rare seared filet. You let this "salad"marinate for 4-6 hours until the meat has absorbed the flavors and soaked up a bunch of juice. It stays nice n' plump n' moist for like ever... probably because it's extra-tender filet mignon, who can't get on board with that?! I'm in love with the entire dish, especially the contrast of temperature between the sweet & the heat, as well as the warmth of the roasted peanuts against the cold, crisp salad. Traditionally, it is served with a big pile of cabbage leaves, some sticky rice, more roasted peanuts, and some peanut sauce for drizzling. We like to turn them into killer lettuce wraps and just nosh on them all night! What's great about this recipe is that it's extremely versatile in that it can be served as an appetizer or as a main dish. You could also toss the Nam Tok Beef with some coleslaw or even lo mein to make an Asian chopped salad-- um yum!! Enjoy y'all :)

beginning of the vinaigrette

perfectly seared filet mignon

time to marinate... 

plumped up, garnished with roasted peanuts, & ready to eat!!

For the Nam Tok Beef:

2 8oz Filet Mignons, Cooked Medium-Rare + Thinly Sliced

Half of a Small Red Onion, Shaved

Half of a Shallot, Shaved

5 Green Onions, Thinly Sliced

3 Large Garlic Cloves, Minced

1T Fresh Ginger, Minced

¼C Soy Sauce + Honey

2T Fish Sauce + Sesame Oil

¼C Dark Brown Sugar

2T Sambal Oelek + Rice Wine Vinegar

1T Asian Spice Mix, Red Pepper Flakes, & Crushed Szechuan Peppercorns

1t Peanut Butter Powder

1 Fresh Chili or Jalapeno, Thinly Shaved

1 Small Cucumber, Thinly Sliced

¼C Pickled Shallots

2 Limes, Zested & Juiced

½C Cabbage, Thinly Shaved

A Small Handful of Fresh Cilantro + Fresh Mint, Finely Minced

¼C Chopped Roasted Peanuts (plus extra for topping)

Cabbage Leaves, For Serving (like lettuce wraps)

Directions:

1. For the Steaks: Season your filets with fleur de sel and fresh cracked pepper and heat a pan over high heat. Cook the steaks to the temperature to medium-rare. Let them rest. Thinly slice the steak and let them cool completely on the cutting board. Meanwhile prepare your marinade.

2. For the Salad: In a large mixing bowl, whisk together the soy sauce, honey, fish sauce, sesame oil, sambal Oelek, rice wine vinegar, spices, peanut butter powder, and lime zest. Add in the shaved red onion and shallot, green onions, garlic, ginger, jalapeno, cucumber, and pickled shallots. Mix together all of the ingredients and toss to combine and coat. Next, add in the room temperature sliced steak. Marinate for at least 4-6 hours in order for the flavoring to permeate the meat.

3. For Serving: Right before serving, add in fresh squeezed lime juice of the two zested limes, shaved cabbage, minced cilantro and mint, and chopped roasted peanuts. Serve the Nam Tok Beef Salad with cabbage leaves to eat like lettuce wraps. 

Summer Staples : Mexican Marinated Flank Steak with Candied Jalapeno Chimichurri

Mexican Marinated Flank Steak with Candied Jalapeno Chimichurri 

We love any kind of steak. It has to be cooked perfectly and seasoned perfectly. I love any kinda cut of red meat, but each one needs to be treated accordingly. For flank or skirt steak, it is crucial that they are marinated overnight in either a heavy spice rub or a flavorful wet mixture. My go-to marinade involves soy sauce, lime juice, chipotle pepper in adobo, worcestershire, fresh garlic, and lots of herbs + spices. It's awesome. And something we utilize often, like weekly, in our house. Nothing is better than a perfectly grilled or charred flank steak that is cooked to the perfect temperature. We like it medium rare with the prettiest hot pink center. It's mouth-watering honestly. But, I know how we all work, and we don't just want any 'ole steak (though amazing on its' own), it's gotta go over-the-top. And that's where my Candied Jalapeno Chimichurri comes into play. It's the bomb y'all. It's herby, spicy, sweet, & the perfect compliment to some steak. I love the candied jalapeno component, butofcourse. I adds an unbelievable sweetness, but balances perfectly against the spice + herbs. The chimichurri is a MUST. Don't get it twisted and make this STAT. Enjoy :)

Candied Jalapeno Chimichurri 

For the Mexican Marinated Flank Steak:

1/3C Soy Sauce

½C Olive Oil

1/3C Fresh Lime Juice

2 Limes, Zested

1 Chipotle Pepper in Adobo

¼C Worcestershire Sauce

4 Cloves of Garlic, Minced

1T Garlic Powder

3T Dried Oregano

1 ½T Fresh Cilantro, Minced

1t Pepper + Ground Cumin

¼t Red Pepper Flakes

1 Large Flank Steak

For the Chimichurri Sauce:

1C Fresh Parsley, Minced

1C Fresh Cilantro, Minced

1-2T Dried Oregano

½t Red Pepper Flakes

1 Shallot, Minced

¼-½C Candied Jalapenos, Finely Chopped  

4 Cloves of Garlic, Minced

2T Roasted Red Pepper, Minced

Salt & Pepper, To Taste

Directions:

1. For the Mexican Marinated Flank Steak: Place the soy sauce, olive oil, lime juice, lime zest, Worcestershire sauce, minced garlic, and all of the seasonings in a blender. Blend on high speed for 30 seconds or until thoroughly mixed. Pour the marinade over the flank steak. Cover and refrigerate for 8-12 hours. Before cooking, remove the meat from the marinade and let it come to room temperature for an hour. Once it has come to room temperature, dry the marinated meat completely by wiping it with paper towels. Sprinkle the steak with salt and pepper. Heat a large pan or griddle over high heat and grease it with a little oil. Cook the meat for roughly 3 minutes on each side for a medium rare steak. Once it has cooked, remove it to a cutting board and let it rest for 5-10 minutes. After resting, slice the meat against the grain into thin slices.

2. For the Chimichurri Sauce: Finely chop the parsley, fresh cilantro, garlic, shallot, and candied jalapenos (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, herbs, spices, vinegar, salt, pepper, minced red pepper, and red pepper flakes. Adjust seasonings. Serve immediately drizzled over the marinated steak.   

Date Night: Steakhouse Salad with Seared Filet Mignon on Mixed Heirloom Greens Tossed in a Maple-Mustard Vinaigrette with Candied Pecans, Dried Cherries, Sliced Apples, Apple Chips, Crumbled Bleu Cheese, & Crispy Shallots, Drizzled with a Red Wine-Balsamic Caramel

Steakhouse Salad with Seared Filet Mignon on Mixed Heirloom Greens Tossed in a Maple-Mustard Vinaigrette with Candied Pecans, Dried Cherries, Sliced Apples, Apple Chips, Crumbled Bleu Cheese, & Crispy Shallots, Drizzled with a Red Wine-Balsamic Caramel 

It's been a long, long, longgggggg time since I have last posted a Date Night recipe. And this meal will surely make up for the lost time! As many of you know, I am an avid lover of all salads, my Mountain Man, on the other hand, doesn't get that yearning for a big ole' pile of frilly greens like I do. But, his mind can quickly be changed when a hearty steak is added into the mix. Oh, and crispy fried shallots don't hurt it either. This bad boy of a salad is loaded with a bunch of yummy ingredients... sweet dried cherries, fresh apple slices, crunchy apple chips, crumbled bleu cheese, & candied pecans. The base of it all is a mix between heirloom greens, frisee lettuce, and baby arugula. Then, they are all tossed in my go-to Maple-Mustard Vinaigrette, which perfectly complements the other components of the dish. I like all of the balance of these different greens put together for a lot of variety and then the acidic-sweet dress that is dressed in. Now, here's where it all comes up to you... We love our filet mignons to be crusted in fancy fleur de sel and coarsely ground peppercorns. It is super hearty and extremely flavorful. But, most importantly, we prefer our steaks to be cooked to a bright red medium rare. It has such a deep, complex meatiness that way and it literally just melts into your mouth. But, I know that not everyone feels the same way we do, so please cook your meat according to your preferences. After every thing has been assembled, you have to garnish it off with a heapin' mouthful of crispy shallots. Life don't get much betta than this, y'all!! Enjoy :)

Beautifully Cooked Filet Mignon + Red Wine-Balsamic Caramel Drizzle

Crispy. Shallots. Are. My. Life.

Dried Cherries, Crumbled Bleu Cheese, Crispy Shallots, Apple Chips,  & Apple Slices

For the Red Wine-Balsamic Caramel:

½C Red Wine

1C Balsamic Vinegar

1T Dark Brown Sugar

For the Maple-Mustard Vinaigrette:

2T Olive Oil

2T Apple Cider Vinegar

4T Maple Syrup

2t Dijon Mustard

2T Grainy Mustard

2t Garlic, Minced

Salt & Pepper, To Taste

For the Candied Pecans:

1 ½C Pecans, Toasted

½C Sugar

Pinch of Salt, Cinnamon, & Cayenne (or to your taste, I did a large pinch)

For the Crispy Shallots:

4 Large Shallots, Thinly Sliced

½C Buttermilk + 2T Hot Sauce

AP Flour, For Coating

Vegetable Oil, For Frying

For the Steakhouse Salad:

Mixed Heirloom Greens, Frisee Lettuce, & Baby Arugula (or your favorite salad greens)

Prepared Maple-Mustard Vinaigrette, For Dressing the Salad

Prepared Candied Pecans, Roughly Chopped

1-2C Dried Cherries

1 Fuji Apple, Thinly Sliced

Apple Chips

Crumbled Bleu Cheese

½C Red Onion, Finely Minced

2T Freshly Parsley, Minced

Seared Filet Mignon, Cooked to your Preference & Sliced

Prepared Red Wine-Balsamic Caramel, For Drizzling

Crispy Shallots, For Garnishing

Directions:

1. For the Red Wine-Balsamic Caramel: Place red wine in a small saucepan and simmer over medium heat until reduced to about 1 tablespoon. Add the balsamic vinegar and boil until the vinegar has reduced to about ¼ cup and is very syrupy and big shiny bubbles are forming at the surface. Watch the mixture very closely at this point — it will burn very easily. If it appears too thin, be assured that it will thicken upon cooling. Remove from the heat and stir in the brown sugar until dissolved. Pour into a clean jar and let it thicken before drizzling over the salad.

2. For the Maple-Mustard Vinaigrette: In a mixing bowl, whisk together all of the ingredients until combined. Season it with salt & pepper to taste. Refrigerate the dressing until ready to toss the salad.

3. For the Candied Pecans: Preheat the oven to 350 degrees and spread the pecans on a baking sheet and bake for 5 minutes until just toasted. Remove from the oven and let it cool. Meanwhile, pour the sugar into a medium saucepan and cook on medium heat, stirring with a wooden spoon while the sugar melts. Keep stirring until the color turns a medium amber color. Once that color is reached, add in the pecans to the pan and quickly stir to coat. As soon as they are coated, spread them onto a baking sheet and sprinkle with the salt, cinnamon, and cayenne. Let them cool completely before adding them to the dish (after they have hardened, you can chose whether or not you want to chop them up or leave them whole).

4. For the Crispy Shallots: In a mixing bowl, whisk together the buttermilk and hot sauce until combined. Add in the thinly shaved shallots and toss them in the spicy milk mixture until they are thoroughly covered. Let these onions soak for roughly an hour. When you are ready to fry, heat some vegetable oil up to 350 degrees. While the oil is heating, drain the shallots from the milk, and then lightly coat them in some AP Flour, shaking well to remove any excess flour. Fry the shallots in the hot oil, in small batches, until they are crispy & golden brown, about 3-5 minutes. Once cooked, strain from the oil onto a paper towel-lined plate and sprinkle with some salt and pepper. Repeat with the remaining shallots. After they have all been fried, set them aside until you are ready to garnish the salad with them.

5. For the Steakhouse Salad: In a large mixing bowl, place the mixed greens and lettuce in a bowl, along with the candied pecans, dried cherries, apple slices, apple chips, crumbled bleu cheese, minced red onion, and parsley. Toss them together until all of the ingredients are incorporated throughout. Next, pour some of the Maple-Mustard Vinaigrette over the salad and gently toss until just combined (don’t overdress the salad or it will be soggy). Lay the slices of the filet mignon on top of the dressed salad, and then generously drizzle some of the Red Wine-Balsamic Caramel over the steak and the salad. Garnish the salad with a big pile of crispy shallots. Enjoy immediately with a big glass of red wine!

source: balsamic caramel.

Triple Crown Pad Thai with Satay-Marinated Steak, Chicken, & Shrimp

Triple Crown Pad Thai with Satay-Marinated Steak, Chicken, & Shrimp

Sorry,  I'm a little late again. Another day... another set of tests. I'm really starting to grow weary of the visits to the doctor. I don't know how much longer I can make it, it's just mentally exhausting. So, once again, I'm going to keep this short + sweet because it's bedtime for me, my friends. About the recipe, we're big Thai food lovers, more specifically Pad Thai. And who knew, it's really easy to make. I decided to make it extra manly and add steak, chicken, and shrimp that have all been marinated satay spiced paste mixture. I really love all the flavors that come together her. And always garnish with fresh minced cilantro, chopped roasted peanuts, and a drizzle of Sriracha!! Enjoy :)

Without the peanuts... it's oh-so-crucial.

For the Satay-Marinated Steak, Chicken, & Shrimp

½lb Steak, Chicken, & Shrimp Each (We used 1 Large Filet, 4 Chicken Thighs, & 12 Shrimp)

2T Ground Turmeric

½t Ground White Pepper

1 Garlic Clove, Minced

1t Sugar

1t Ground Coriander & Yellow Curry Powder

¼C Coconut Cream

For the Triple Crown Pad Thai:

16oz Wide, Flat Rice Noodles (I bought the noodles that were pre-cooked)

4T Brown Sugar

4T Fresh Lime Juice (I also zested 2 limes for extra flavor, this is optional)

5T Soy Sauce

1T Fish Sauce

1T Honey

¼t Sriracha

1 Bunch of Green onions, Roughly Chopped (we used about 6 green onions)

2 Garlic Cloves, Minced

1t Fresh Ginger, Minced

4 Large Eggs, Beaten

½-1C Fresh Cilantro, Finely Chopped

½C Roasted Peanuts, Finely Chopped

Prepared Satay-Marinated Steak, Chicken, & Shrimp (cooked)

Thai Peanut Sauce, For Drizzling

Directions:

1. For the Satay-Marinated Steak, Chicken, & Shrimp: Mix together the turmeric, white pepper, garlic, sugar, ground cumin, yellow curry powder, and coconut cream until thoroughly combined and mixed well. Separate the marinade evenly into three plastic bags and add one protein to each bag (you should have one steak bag, one chicken bag, and one shrimp bag). Toss the coat the proteins in the marinade. Let the proteins marinate for 30 minutes to an hour before grilling. Preheat a grill pan over medium-high heat and cook the meet according to the temperature that you like. The shrimp only requires a couple minutes, the chicken needs to be cooked until there is no pink color in the center, and we like our steak seared to medium-rare (but it is all up to you).

2. In a small bowl, whisk together brown sugar, limejuice and zest, soy sauce, fish sauce, honey and Sriracha.

3. In a large nonstick skillet, heat oil over medium-high heat.

4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with a spatula until eggs are almost set (about 30 seconds). Transfer the eggs to a plate. Add noodles, green onions, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.

5. Garnish the dish with the satay-marinated steak, chicken, and shrimp along with cilantro, roasted peanuts, and a drizzle of Sriracha.

source: easy pad thai.

Surf & Turf with Filet au Poivre and Brown Butter Seared Scallops

Surf & Turf with Filet au Poivre and Brown Butter Seared Scallops

You know, since I've started this blog, I have yet to cook a surf and turf dinner, which is surprising since it is one of my Mountain Man's favorites. I mean all guys like this concept for a meal... two proteins on one plate? Dream come true. I decided to do a Filet au Poivre and Brown Butter Seared Scallops. Though I am a huge fan of filet mignon, I have never liked scallops. I was so wrong, I love them now. Especially when served like this. I mean they are seared until a perfect golden brown and topped with a brown butter-white wine reduction. And then, you have a peppery, tender filet next to them. I made it even fancier by making a homemade compound butter because that's normally what is served with a steak at a nice restaurant. Isn't that butter purdy? Yep. I know that this will be a go-to recipe in the future,  especially for special occasions (like our anniversary). We served them with parmesan truffle fries, which I have made before, because what's better than a steak with fancy frites? Such a great combination. I'll post my Fried Brussel Sprouts Caesar Salad next!! Enjoy :)

For the Filet au Poivre:

2 Filet Mignon Cut 1 ½inches Thick

Kosher Salt & Coarsely Ground Black Pepper

2T Unsalted Butter

1T Olive Oil

Homemade Compound Butter, For Garnishing

For the Brown Butter Seared Scallops:

4-6 Large Dry Scallops

Salt & Pepper, To Taste

2T Olive Oil

3T Unsalted Butter

½C White Wine

Splash of Seafood Stock & Sherry Cooking Wine

Honey, To Taste

Fresh Parsley, For Garnishing

Directions:

1. For the Filet au Poivre: Place the filets on a board and pat them dry with paper towels. Sprinkle heavily the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 1 hour. Heat the butter and the oil in a large sauté pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Sauté the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil. If you feel that your filet is still too rare, finish them off in the oven until your desired temperature. Serve the cooked filets with a tab of homemade compound butter.

2. For the Brown Butter Seared Scallops: Pat the scallops dry with towel or paper towels. Sprinkle salt and pepper over the scallops (both sides). Heat olive oil in a frying pan (don’t use non-stick) over high heat. When oil is hot, place the scallops in the pan with at least one or two inches between them (so they don’t crowd and steam one another). After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned. Remove from heat and set onto a plate until serving. While still on high heat, drop 2T butter into the pan. Move the pat around the pan until melted completely and browned. Pour in the wine, seafood stock, and sherry cooking wine, and use a whisk or spoon to scrape the fond from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency. Add in honey to taste, just to balance the acidity of the other components. Season with salt & pepper to taste. Immediately remove from heat and drizzle over the seared scallops. Garnish with fresh parsley.

Date Night : Bibimbap with Asian Marinated Flank Steak, Kimchi Fried Rice, Sautéed Vegetables, & Sweet Gochujang Sauce

Wow, I'm just now realizing that I haven't posted a date night recipe in a while. That's sad. But hey, I'm posting one now, that counts for something. Do y'all love the whole Asian taco craze right now? We sure do. One of our favorite places to go that features this fusion is Hankook Taqueria in Atlanta. If y'all are ever in Atlanta for the weekend, I seriously recommend that you go there. Alton Brown actually featured it on "The Best Thing I Ever Ate" on the Food Network. The tacos are great, but I personally prefer their Bulgogi nachos, sesame french fries, and Bibimbap. And for a while now, I've been itchin' to recreate one of their dishes at home. Well, we finally got inspired to make Bibimbap, which is pretty much a bowl of rice, vegetables, some kind of meat, and an egg. It really is up to you on how you make it, and that's why I like it. The first thing that I knew I wanted to make was Asian Marinated Flank Steak because that's just the perfect component. We like our steak seared to medium or medium-rare, but you can cook yours anyway you like. At the bottom of the bowl, we scooped a heaping amount of bacon-kimchi fried rice to serve as the base. This rice is super delish people. So, don't leave it out. Now, the vegetables, that's solely up to you. We used carrots, zucchini, mushrooms, and spinach. But, other popular choices are squash, bean sprouts, or onions. Just pick your favorites and cook 'em up! We topped our Bibimbap with a fried egg and a drizzle of sweet Gochujang sauce. These are important components, so don't leave them out. And if you don't know what Gochujang is, it's a Korean condiment that is similar to Ketchup, but somewhat spicy like Sriracha. I know this may seem like a crazy dish, but it all totally works. It's like a really fancy fried rice, yummmm!! Enjoy :)

Bibimbap with Asian Marinated Flank Steak 

Don't Forget the Fried Egg + Sweet Gochujang Sauce!

For the Asian Marinated Flank Steak:

½C Soy Sauce

½C Cooking Sherry

4T Honey

2T Sesame Oil

2T Fresh Ginger, Minced

3 Cloves Fresh Garlic, Minced

½t Crushed Red Pepper Flakes

1 Whole Flank Steak

Hoisin Sauce, For Glazing

For the Kimchi Fried Rice:

1t Sesame Oil

1T Vegetable Oil

1T Chili-Garlic Sriracha

3 Slices of Thick Cut Bacon, Cut into Small Pieces & Fried until Crispy

2 Cloves of Garlic, Minced

3 Green Onions, Thinly Sliced

2T Soy Sauce

¾C Kimchi, Chopped

3C Leftover White Rice

For the Sweet Gochujang Sauce:

1T Gochujang & Rice Wine Vinegar

1T Honey

1t Soy Sauce, Brown Sugar, Sesame Oil

1t Toasted Sesame Seeds

For the Bibimbap:

Prepared Kimchi Fried Rice

Asian Marinated Flank Steak, Thinly Sliced

Sautéed Carrots, Zucchini, Fried Spinach Bean Sprouts, & Mushrooms

Fried Eggs

Fresh Minced Chives or Green Onions, For Garnishing

Prepared Sweet Gochujang Sauce, For Drizzling

Directions:

1. To Marinate the Asian Flank Steak: Combine all of the ingredients in a mixing bowl and whisk until incorporated. Remove the flank steak from the package and rinse it off. Place the meat into a plastic big and pour the marinade over the meat. Refrigerate for at least 6 hours or overnight preferably. Remove the steak from the marinade and place on a plate, and let it come to room temperature, about 1 hour.
2. To Cook the Asian Flank Steak: Heat a grill pan on high heat. When the pan is extremely hot, place the steak on a slight angle. Cook without touching for about 2 minutes. Rotate the meat about 45 degrees, keeping it on the same side, and cook for another 1-2 minutes. Flip the meat over and cook it using the same method used previously, and for a total cook time of 5-8 minutes for medium-rare. Glaze the meat with the hoisin sauce while the meat is cooking. Remove the meat to a cutting board and let it rest for 10 minutes before slicing. Once it has rested, thinly slice the meat against the grain. Keep it warm until ready to serve.
3. To Make the Kimchi Fried Rice: In a medium bowl, combine the rice and chili-garlic sauce. Mix until the rice is evenly covered in the sauce, set aside. In a large fry pan or wok, heat the oil over medium-high heat. Add the garlic and green onions until fragrant, about 2 minutes. Add the rice and mix everything together well. Use a spatula to flatten the rice against the pan, and keep still for about 3 - 5 minutes to let the rice get crispy. Repeat until the rice is evenly crispy. Next, add the soy sauce and sesame oil, adding more to taste, stir well. Mix in the crumbled bacon and chopped Kimchi. Keep warm until ready to serve.
4. To Make the Gochujang Sauce: Mix all of the ingredients in a bowl until smooth and incorporated. Refrigerate until ready to use.
5. For the Bibimbap: Scoop some of the Kimchi fried rice into a large bowl. Top the rice with all of the sautéed vegetables & sliced flank steak around the bowl, leaving a spot in the middle. Place the crispy soft poached egg in the center. Garnish with a drizzle of the Gochujang sauce on top of all the components.  Serve warm.