Get one of the chicken fans on them!
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Duck breast with Chinese 5 Spice, sugar snaps with shiitakes, bell peppers, oyster sauce and sesame oil, quinoa/brown rice combo.
Served with a 2000 Dehlinger Old Vine Reserve Pinot Noir.
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Saturday
Chicken piccata at my daughter’s request.
Sunday
Roast chicken, succotash and roasted potatoes. There was also a salad of tomatoes, heart of palm, cucumber and French feta.
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Did some homemade Thai on Saturday. Historically, the only Thai dish I make at home on a repeating basis is Thai beef salad, as we sometimes have leftover steak, and this is my favorite way to use it; and that was the motivating force behind this dinner, too — using the leftover steak. But, this time around, I decided to try my hand at one of my top 5 Thai dishes: larb. Honestly, I’m very happy with how it turned out, and will do it again. More commentary below.
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Thai Beef Salad
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Chicken Larb
I was pleased at how easy it was to hit the right texture on the chicken. The recipe calls for “ground” but you’d need a fairly course grind if it were to be put through a meat grinder; I just chopped the hell out of it, and it worked perfectly. A couple key elements were made in-house: (1) dried and roasted chile pepper (I used some dehydrated red bird’s eye I already had on hand – gave 'em a quick roast, along with a makrut lime leaf, in a dry saute pan, then put all that into a spice grinder to yield a powder); and (2) toasted rice powder (again, toasted with a couple makrut lime leaves in a dry saute pan; once cooled, put it all into a mortar and pestle and ground it to the most common texture found for the type of corn meal used on pizza crusts, for example, so somewhat course). I was not shy with the chile powder, so this dish ended-up sitting around the 7-8/10 territory, heat-wise — it was not too hot to be enjoyable, but it was perhaps a notch spicier than I would have preferred. Learning for next time!
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A bottle of the always-excellent 2001 JJ Prum - WS Auslese paired perfectly. Once upon a time, when I put this bottle into storage, it did not look like this. While rummaging around recently I came upon it and knew it had to come home with me. Possibly the worst-developing leaker I’ve ever seen in my own inventory. Cork was completely soaked, but came out whole with careful Durand extraction. Great wine, and I’m so happy I spent a couple years back-filling when the opportunity presented itself, as doing so now is both more difficult and expensive. This continues to hold the spot as best Auslese I’ve ever had.
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Previous evening’s steak. Steak. Potatoes. Side salad (not pictured). Easy. Not fancy. I love!
Steak probably saw 2 or 3 minutes too long on the grill. Got medium. Oh well. Still tasty.
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Grilled some spicy wings for me and my daughter. (Slummed it with Ranch because the local grocery didn’t have a fresh blue cheese)
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I’m offended it’s hidden.
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Another round of gazpacho, this time with watermelon and crab.
Jumbo lump.
Tossed with shallots/lemon/coriander/mint/white pepper/olive oil.
With some smoked paprika croutons.
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Is that Dungeness crab?
Blue crab from Delaware.
The lumps look so large. Beautiful!
That is some crab; hot damn!
The whole container was huge chunks!
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pig piece | applesauce
The applesauce turned out delicious, and was stupidly easy. All it required was two Granny Smith apples, cored, peeled, and roughly chopped . Put it all in a microwavable dish with a tablespoon of water. Microwave for 4 to 5 minutes. Put in the food processor. Boom. Done. I categorically hate using microwaves, but it is really hard to argue with the results here. Highly recommend giving it a try.
