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I’ve had a bit more time on my hands after the bar exam, so I checked out some books from the library and decided to go for a really hard recipe - croissants. They take 3 days total, with about 2 hours of actual work. They weren’t that difficult, just a lot of patience and precise little steps, but they are delicious. I’ll keep this one in my back pocket, it isn’t something you make too often (especially when you know how much butter is in them).
For several months I have been wanting to start a group that is dedicated to making and sharing really good meals. These should be special meals, with interesting, quality ingredients, new techniques, and a bit of gourmet flair. This is a club for people who love to cook. With the agreement and participation of two other foodie couples from our ward, last night the Finer Foods Club was born. We will be meeting about once a month. Last night was an incredible meal, due in no small part to our great friends who really went the extra mile and made incredible, delicious dishes. Each month we will rotate the host and the host picks a different theme. We chose a theme of “southeast asian” to start the club off.
My partially assembled and not-too appetizing looking marinade for the chicken satay (served with yellow curry sauce and peanut sauce).
Lonica is having fun learning to use our new camera.
After picking up ingredients at the asian store, we figured out we had more than enough banana leaves to wrap the sticky rice, which was served with Thai green papaya salad (Som Tam). Lonica used this huge banana leaf as a table runner. Along with an elephant we got in Thailand, limes, chilies, a plant(some kind of flowering succulent), and candles decorating the table, I had to tease her about making a Sandra Lee style “tablescape.” It was very southeast asian and made the meal feel a little more fancy.
Our friends the Dotsons brought pork wontons and Thai lettuce wraps, along with some great sauces. It was so good I almost missed getting to take a picture before being devoured.
The Beazers were not messing around. They brought a Vietnamese soup (Pho Ga) that was very fresh and had a good kick to it, as well as some delicious ginger-lime cupcakes with meringue.
The whole gang (minus me playing photographer) after a delicious, fun meal.
Hopefully we have many more nights like this to come.
We had a Superbowl party last night with 17 of our closest compadres in attendance. That was quite a crowd for our apartment, but it was a great time.�
The Cardinals, as usual, did not fail to disappoint. Some things will never change, but at least the 4th quarter was exciting, it kind of reminded me of the most recent Fiesta Bowl. In actuality though, the Superbowl is just an excuse to have lots of food.
We were not messing around when it came to the food either (thanks to our friends for bringing stuff in addition to what Lonica and I made). California rolls, buffalo “Cardinal” wings, pizza, chalupa, tomales, guacamole, tons of chips and different salsas, 7-layer bean dip, cookies, cupcakes, fruit pizza, chocolate torte, soda, juice. Needless to say our fridge is begging for a follow-up party.
This little guy had the best seat in the house!
Or at least that’s what I’m calling it. It might be winter, but this is what I was in the mood for today.
Ingredients:
Plantain (grilled or broiled)
Mango
Cilantro
Lettuce
Fresh Lime Juice
Olive oil (just a little)
Kosher salt
I’ve been mulling over how to cook the turkey for Thanksgiving. Last year, I followed Alton Brown’s brined and roasted version, which turned out well. This year, I’ve decided we’re going with a smoked turkey, partly because smoked turkey sandwich is one of my favorites at City Barbeque, and partly because it is a good excuse to buy a smoker. A quick look on craigslist revealed that a second-hand cheapo “bullet” smoker could be acquired for next to nothing. When I showed up to pick up the item, the sellers said “Oh just take it, you don’t have to pay us anything” and shoved my cash aside. Although a little battered, it was definitely in usable condition. Knowing I couldn’t risk untested equipment in a high-stakes meal like Thanksgiving, I did a trial run on some turkey legs. The 20 degree weather was just an added challenge for my new/old smoker. The turkey turned out delicious - moist, super tender, (almost like pulled pork) and smoky but not overpowering. Here are some pictures of the process.
Fire up the smoker, fueled by charcoal and large hickory chunks.
While the smoker comes up to temperature and the coals mellow, apply dry rub of freshly ground secret herbs and spices.
Meat goes in for about 4 hours in the 215-235 range, until internal temperature reaches 175 for dark meat.
Rest the meat and consume. The meat should have a distinct pinkish color from the smoke.
