Phish Announces Final ‘Dinner And A Movie’: 7/20/91 At Arrowhead Ranch w/ Giant Country Horns

Coconut Curry Corn Soup
Serves 4

Ingredients
5 ears fresh corn or 4 cups frozen
2 TB extra virgin olive oil
2 shallots, sliced
1 clove garlic, minced
1 inch knob ginger, chopped
1 jalapeno, chopped
3 cups vegetable stock
1 can coconut milk (15oz)
1 tsp. Thai red curry paste
1 TB fresh lime juice
1.5 tsp. Salt
Cilantro leaves for garnish

Instructions
Shuck corn and slice kernels from cob. Sautee shallot, garlic, ginger, and jalapeno until soft. Add curry paste, vegetable stock, and coconut milk, stir and simmer together for 12-15 minutes. Add soup and lime juice to blender and puree together. Garnish with cilantro leaves.

Spicy Tofu Larb Lettuce Wraps
with shaved radish, cucumber, grape tomatoes
Serves 4

Ingredients
1 lb. tofu, firm, crumbled
2 tsp. ginger, finely minced
2 cloves garlic, finely minced
2 shallots, finely minced
1 TB fish sauce
¼ cup cashews, crushed (you can use a mortar & pestle, or a baggie and rolling pin)
2 tsp. coconut sugar or brown sugar
2 TB tamari or soy sauce
3 TB avocado oil or grape seed oil
5-10 drops Green Tabasco
½ tsp. Sriracha
juice of ½ lime

Instructions
For the Larb:

Heat up the oil in a sauté pan over medium heat. Sauté the tofu for 3-4 minutes
stirring to prevent the tofu from sticking. (You can add more oil if it sticks)
Add the ginger, garlic, shallots and cashews. Sauté 1-2 minutes. Add the remaining
ingredients.

For Assembly of Lettuce wraps:
1 head Romaine or Bibb lettuce, whole leaves
¼ cup radish, thinly sliced
½ cup grape tomatoes, halved
¼ cup cucumber, thinly sliced
½ bunch cilantro
¾ cup mint leaves
¼ cup red pepper, julienned
1 avocado, sliced or diced
1 lime, cut into wedges

To Assemble:
Spoon the larb mixture into each lettuce leaf. Top each lettuce wrap with a little bit
of all the veggies and herbs. Serve with a lime wedge and an extra squeeze of
sriracha!

Blueberry Créme Fraiche Pound Cake
with blueberry-maple compote & vanilla ice cream
Makes 1 9×5 loaf

Ingredients
½ lb All purpose flour
1.5 tsp kosher salt
6 oz. unsalted butter, softened
¼ cup crème fraiche
1 cup sugar
1.5 tsp vanilla extract
4 large eggs (lightly beaten)
1 cup blueberries, tossed in 1 TBL of flour

Instructions
Cream butter and sugar in a mixer with the paddle attachment for 8 minutes (until
pale and fluffy)At a low speed add the vanilla and eggs

Slowly add the flour, don’t over mix

Fold in créme fraiche, then fold in blueberries

Pour the batter into a 9×5 loaf pan that has been greased and lined with parchment

Bake 350F for 40-50 minutes, until golden brown on top and a toothpick inserted in
the center comes out clean. Let cool for 10-15 minutes. Then remove to a cooling rack
until completely cool

Blueberry Compote

2 cups blueberries
½ vanilla bean, seeds scraped
1 cup maple syrup
juice of 1 lemon
4 Tbl. water
4 tsp cornstarch

Instructions
Simmer the blueberries, maple syrup and vanilla bean for 1 minute

Mix together the water and cornstarch, then add to the blueberry mixture and cook on low heat for
1-2 minutes or until thick.

Remove from heat and add lemon juice

Top cake with blueberry compote and serve with vanilla ice cream!