Sunday Family Dinner Celebrates the Emerald Isle!

March 2014 Sunday Family Dinner

We found ourselves transported to the rolling, lush green hills of Ireland for this month’s Sunday Family Dinner- it was the only right thing to do since St. Patty’s was the next day. But let me tell ya, we were stumped when coming up with the menu.

Off the cuff we had thought of Guinness braised short ribs but it seemed a bit too heavy to stew something on such a warm day. Plus, we often making variations of short ribs so it wasn’t something too new for us to try out. Then there was lamb stew, corn beef and cabbage, and other dishes of the sort. Still…nothing seemed to jump out at us.

 

March 2014 Sunday Family Dinner

 

So we made a concession….if the dishes we prepared weren’t traditionally Irish then they’d be a remake on an Irish dish—or at the very least, they’d be the color GREEN.

As always, there were lots of {adult} beverages to choose from … Guinness, Jameson, Green colored Chardonnay. And the kiddos had Mint Chocolate Shakes with shamrock sprinkles and Green colored Sprite.

 

March 2014 Sunday Family Dinner

The signature cocktail of the night was made by the seesterIrish Espresso-tinis.It had a ga-jillion different things in it like vodka, Kahlúa, espresso, Irish cream….and was served in a salted rimmed glass. Sláinte!

DSC_0091March 2014 Sunday Family Dinner

We munched on super green Baked Spicy Kale Chips……….

 

March 2014 Sunday Family Dinner

And these delectable skewers of Beef with Port Sauce and Cashel Blue Cheese

Now I agree, it didn’t sound too Irish to me at first but the seester sold us on it. She opted to skewer the tender beef cubes and the bro-in-law grilled it to perfection. The skewers were then drizzled with the rich port/raisin sauce before receiving a generous shower of blue cheese crumbles. SO GOOD!

 

March 2014 Sunday Family Dinner

There may have been a bit of shenanigans throughout the dinner, too.

 

March 2014 Sunday Family Dinner

As the main course, we fried up a TON of crispy Guinness Beer Battered Cod and Chips and doused them with malt vinegar. The batter was so crunchy even after it had been out of the fryer for awhile and the fish was tender and flaky. And you know, you just can’t go wrong with double-fried “chips”.

March 2014 Sunday Family Dinner

To help cut all that deep fried goodness, I made a super green Cabbage & Green Apple Slaw. I made a quick vinaigrette from malt vinegar, dijon mustard, agave, garlic, scallions, fresh dill, chili flakes and EVOO.

For something that was thrown together in the 11th hour, it was a nice addition to the meal. Although next time, I’d like to make the vinaigrette a tad more acidic.

March 2014 Sunday Family Dinner

Considering we were struggling a bit at first, it turned out to be a delicious meal! And I was kind of bummed that we didn’t make extra fish because leftovers would be great as fish tacos!

March 2014 Sunday Family Dinner

And to finish things off—dessert which was my Thin Mints Chocolate Cheesecake

I mean c’mon….there’s absolutely nothing wrong with all that goodness.

Thin Mints Chocolate Cheesecake

I’d like to think we did the Emerald Isle proud– being Vietnamese & Filipinos that have never been to Ireland :) Another DEE-LISH Fam-Din down in the books.

Poached Eggs over Lentils and Arugula + a RAD GIVEAWAY!

Poached Eggs over Lentils and Arugula

It’s true.

This carnivorous, bacon loving gal can enjoy a “sans-meat” meal from time to time. Which is why I was happy to join our friends over at Safest Choice® Eggs this month with their fun {and downright awesome} March Meatless Meals Party!

Poached Eggs over Lentils and Arugula

I went back and forth for some time as to what I would make and finally decided upon this hearty and heartwarming dish – tender, savory lentils with fresh arugula leaves topped with an unctuous poached egg.

Uh……YES, PLEASE!!!!

Poached Eggs over Lentils and Arugula

It all starts by sauteing various aromatics and then cooking the lentils of your choice {I opted for green lentils} until they become tender. Perch a perfectly poached egg on top and you’re ready to dig in!

Poached Eggs over Lentils and Arugula

Great for weekend brunch entertaining or an easy weeknight meal, this lentils dish can also easily be adapted for the meat-lovers out there. Rendering bacon or pancetta with the aromatics would be utterly spectacular or perfectly cooked prawns would be the raddest sidekick to the poached egg.

But as delish as these lentils are, I’ve got to let you in on this FABULOUS giveaway sponsored Safest Choice® Eggs.

Poached Eggs over Lentils and Arugula

Enter now until Monday, March 31st for a chance to win one of two Safest Choice™ prize packs. Each prize pack will include (1) $200 Amex gift card, one (1) Lodge Round Fry Pan 10”, one (1) Sur La Table® Red Mixing Bowls, one (1) Flexible Nylon Spatula, one (1) Eggs cookbook, and 52 coupons for a free dozen of Davidson’s Safest Choice® Eggs; Approximate Retail Value is $467.00

HAVE MERCY- that’s awesome!!!

Want to know how to enter? Easy peasy! Click HERE where you’ll be redirected to Safest Choice giveaway powered by Rafflecopter.

Poached Eggs over Lentils and Arugula

Best of Luck, Friends!

And remember, enter by March 31st so you can get in on all that goodness!!!!

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Poached Eggs over Lentils and Arugula
Serves 4

Ingredients:

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 cup diced celery
1 cup diced carrots
2 cups chopped leeks, thoroughly washed and dried
1 tablespoon minced garlic
¼ teaspoon red chili flakes
4-5 sprigs fresh thyme
1 cup lentils
½ cup white wine
3 cups unsalted vegetable stock
1 dried bay leaf
1 tablespoon white vinegar
4 Safest Choice™ pasteurized eggs
kosher salt
black pepper
2 cups fresh arugula leaves
4 ounces parmesan cheese shavings
quality extra virgin olive oil
In a heavy bottom pot, melt the butter with the olive oil over medium heat. Add the celery, carrots, leeks and garlic. Sauté until softened but not browned—about 5-7 minutes. Add the red chili flakes, thyme sprigs, and cook for 1-2 minutes, stirring frequently.
Stir in the lentils and then pour in the wine . Continue simmering until the wine has reduced and nearly evaporated. Add the vegetable stock, bay leave and bring the liquids to a boil. Partially cover the pot and reduce to a simmer. Cook the lentils for about 25-30 minutes or until tender.
While the lentils cook, begin poaching the eggs. Fill a separate pot 3/4 full of water and bring to a rolling boil. Pour in the vinegar and slightly lower the heat. Crack one egg into a small bowl. Take a spoon and swirl it around quickly in the pot to make a whirlpool in the water. Slowly pour the egg into the center of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along. After about 2 minutes, use a slotted spoon to remove the egg and set aside into a warm bowl of water. Cook the eggs just under of how you’d normally like your eggs. Repeat with the remaining eggs. Once done, cover the pot and turn the heat down to low to keep the water hot.
After the lentils have cooked until tender, pull out the stems of the thyme sprigs and bay leaf. Drain any excess stock that may remain. Season with kosher salt and black pepper as needed. Toss the lentils with the arugula leaves and use a slotted spoon to plate into 4 dishes.

Using the slotted spoon and dip each poached egg into the pot of hot water to rewarm it. Gently blot it dry with a paper towel and place on top of each lentil mound. Place parmesan cheese shards over plate and drizzle the tops with a bit of the olive oil. Garnish with additional thyme sprigs and serve immediately.

Meatless-Meals

Thin Mints Chocolate Cheesecake ….Happy St. Patrick’s Day!

Thin Mints Chocolate Cheesecake

Yeah….I went there.

I just had to do it.

Thin Mints Chocolate Cheesecake

It wouldn’t be a Girl Scouts Cookies season if I didn’t bake something with them. I typically make some type of cupcake with the various cookies like my Thin Mints Cupcakes, Samoa Cupcakes, and Tagalong Cupcakes.

Thin Mints Chocolate Cheesecake

But this year, I wanted to change it up a bit. And since my siblings and I decided to pay tribute to the Emerald Isle for our Sunday Family Dinner yesterday, I knew I had to take the opportunity to use one of my favorites in our dessert– Thin Mints.

This time, in cheesecake form.

Thin Mints Chocolate Cheesecake

It all started with the crust that was made purely from melted butter and ground Thin Mints. Then, I took my standard cheesecake filling recipe and mixed it with melted dark chocolate. I poured a layer of the chocolate cheesecake filling over the crust and then sprinkled in mint & dark chocolate chips (more mint chip flavor, the better!). Another layer of the chocolate cheesecake filling gets poured on top and then a heavy sprinkle of chopped Thin Mints gets topped on that. The remaining chocolate cheesecake filling gets poured in and then it gets baked for about 50 minutes.

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Once baked, the cheesecake sets and ages overnight. And finally it all gets topped with mint scented whipped cream, even MORE Thin Mints and shamrock sprinkles. It is St. Patrick’s Day, after all!

Thin Mints Chocolate Cheesecake

This beauty was the perfect, decadent end to our Irish inspired Family Dinner. And although it was in honor of St. Patrick’s Day, it would be spectacular for any occasion—birthdays, holidays,…..or just because you’re a Thin Mints monster.

May the luck o’ the Irish be with you today—HAPPY ST.PATRICK’S DAY!!!!!!

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Thin Mints Chocolate Cheesecake
Makes one 9-inch Cheesecake

Ingredients:

Crust:
11 ounces Thin Mints Cookies
3 tablespoons unsalted butter, melted
cooking spray

Filling:
8 ounces quality dark chocolate, roughly chopped
24 ounces cream cheese, at room temperature
¼ cup sour cream, at room temperature
1 cup sugar
3 large eggs
½ tablespoon vanilla extract
1 cup dark chocolate and mint chips (or other chocolate mint candies of your choice)
1 cup chopped Thin Mints Cookies

Mint Scented Whipped Cream:
1 cup heavy cream, chilled
2 tablespoons sugar
1 teaspoon mint extract.

Garnish:
Thin Mints Cookies
sprinkles
Preheat oven to 325 ˚F.

Prepare the crust. In a food processor, pulse the Thin Mints Cookies until they are well ground. Pour them into a bowl and mix them with the melted butter until moistened and resembles the texture of wet sand. Cover a 9-inch springform pan with cooking spray and press the crust mixture into the bottom of the pan and about one inch up the sides. Bake for 8-10 minutes until golden and cool to room temperature.

In a heatproof bowl, melt the chocolate in the microwave until smooth. Do this in 20 second intervals, stirring in between to ensure that you do not scorch the chocolate. Cool the chocolate mixture until room temperature.

Using a standing mixer fitted with the paddle attachment, whip the cream cheese and sour cream until its light and fluffy. Gradually mix in the sugar.  Mix in the eggs one at a time, beating well after each addition.  Add  the vanilla extract and melted chocolate. Mix until well combined.

Pour 1/3 of the filling over the cooled crust. Sprinkle the dark chocolate and mint chips over the filling before pouring another 1/3 on top. Sprinkle the chopped Thin Mints Cookies over the top and then cover with the remaining filling. Gentle rap the pan on the counter to release any air bubbles

Place the pan on the middle rack of the oven with a pan half full of hot water on the bottom rack of the oven. Bake for 50-60 minutes or until the center is set. Turn off the oven and allow the cake to sit in the oven with the door propped open for about 30 minutes. (To prop the oven door, I use a wooden handled spoon to keep it ajar a few inches). Remove from the oven and transfer to a wire rack.  Allow the cake to cool for an additional 30 minutes.  Wrap well with plastic film and foil. Refrigerate for at least 8 hours. Carefully remove the sides of the pan by running a hot knife around the outside of the cake.

When you are ready to serve, prepare the whipped cream. Using a standing mixer fitted with the whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar until you reach a thick consistency. Add in the mint extract and whip until combined.

Pipe the whipped cream on top of the cheesecake and garnish with additional cookies and sprinkles. Enjoy!

Shrimp Pot Pie for π (Pi) Day!

Shrimp Pot Pie

Excuse me while I geek out because today is π (Pi) Day!!!!!!!!!!!!!!

3.14 – you know it!

Shrimp Pot Pie

To be honest, I can’t say I love math……. but I can’t help but adore kitschy humor.

And I love pie.

Shrimp Pot Pie

So if given the opportunity to celebrate pie–I’ll take it!

Last year I celebrated the mathematical constant with these Mixed Berry Hand Pies that were not only scrumptious but just so darn cute and portable.

Shrimp Pot Pie

This year I opted for the savory route and made a batch of Shrimp Pot Pie. Luscious, decadent shrimp filling topped with a flaky puff pastry crust.

Shrimp Pot Pie

So good, so easy, so π-licous.

Happy π (Pi) Day!!!

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Shrimp Pot Pie

Ingredients:

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1½ cup diced celery
1½ cup diced carrots
2 cups chopped leeks, thoroughly washed and dried
1 tablespoon minced garlic
¼ teaspoon red chili flakes
5 sprigs fresh thyme
2 cups diced red potatoes
½ cup white wine
1 pound shrimp, peeled and deveined
1/8 teaspoon cayenne pepper
¼ cup flour
2 cups seafood stock
½ cup heavy cream
kosher salt
black pepper
1 cup frozen peas
½ cup chopped fresh parsley
1 egg, beaten
1 package frozen puff pastry

In a pot, melt the butter with the olive oil over medium heat. Add the celery, carrots, leeks and garlic. Sauté until softened but not browned—about 5-7 minutes. Add the red chili flakes, thyme sprigs, potatoes and cook for 2-3 minutes, stirring frequently.

Pour in the wine . Continue simmering until the wine has reduced and nearly evaporated. While the wine cooks, sprinkle the cayenne pepper over the shrimp and toss until evenly coated. Next, whisk the flour and seafood stock together in a bowl.

When the wine has evaporated, pour in the flour/stock mixture and stir while the liquids come to a soft boil. Continue cooking and stirring over medium heat for 5 minutes. Pour in the cream and cook for an additional 2-3 minutes until the mixture has thickened to the desired consistency.

Pull the pot off the heat and remove the thyme sprigs. Stir in the shrimp, 1 teaspoon kosher salt (more to taste), ½ teaspoon black pepper (more to taste), frozen peas and fresh parsley.

Ladle the filling into a casserole dish or other types of individual ramekins/ovenproof dishes. Brush the outside edges of the dishes/ramekins with the beaten egg. Trim the puff pastry sheets about ½ inch larger than the tops of each of the dishes/ramekins. Cover each dish/ramekin with the puff pastry and press around the edges to seal.

Brush the tops of each of the pies with the beaten egg and use a sharp knife to make small slits on top. Place the pie/pies on a baking sheet lined with aluminum foil and transfer to an oven that has been preheated to 400 degrees F.

Bake the pie/pies for 30-40 minutes or until the crusts are golden brown.

Thai Fried Fish Cakes

Thai Fried Fish Cakes

Oh…Hey.

So, do you remember when my Fam Bam did a Thai themed Family Dinner? Because if you don’t, let me tell ya it was DEE-LICOUS!

Totes ONE NIGHT IN BANGKOK……

And as I said before, my MVP dish of the night goes to my seester’s fried fish cakes. Although humble at first glance, these scrumptious bites are out of this world. Definitive seafood flavor punched with kaffir and something subtly rich—coconut milk.

I wish I had them right now…..like a dozen of them! These beauties poof up when you them and settle down to an even “fritter like” consistency.  And trust me, double the batch because you’ll want more!

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Thai Fried Fish Cakes
From About.com

1 lb (.454 kg) white-fleshed fish fillets
6 kaffir lime leaves, snipped into thin strips
3 tablespoon coconut milk
2 tablespoon fish sauce
1/2 teaspoon shrimp paste or 1 extra tablespoon fish sauce
1/2 tablespoon chili powder
1/3 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon brown sugar
3 green onions, sliced
1 thumb-size piece galangal OR ginger, grated
3 cloves garlic
1 red chili, sliced or 1/2 teaspoon dried crushed chili
1/3 to 1/2 cucumber (to accompany cakes)
oil for high temp. frying
To SERVE: Thai sweet chili sauce, lime wedges, handful fresh coriander

Rinse fish and pat thoroughly dry (if using frozen, the fish will be more moist so be sure to dry it as well as you can). Cut into chunks and place in food processor or large food chopped.

In a cup, combine the coconut milk, fish sauce, shrimp paste, chili powder, cumin, ground coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.

Add remaining ingredients (kaffir lime leaf strips, green onion, galangal/ginger, garlic, and chili). Pulse to create a thick fish paste.

Picking up a small amount in your hand (about the size of a golf ball) pat the paste into a small cake and set on a clean plate. Note that traditional Thai fish cakes are small (about 2 inches in diameter and 3/4 to 1 inch thick) and not too thick. Tips: If your paste is too wet to easily form into cakes, add a little flour or breadcrumbs to the mix. As you continue making the cakes, it helps to rinse your hands every so often with cool water to prevent paste from sticking.

Set plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, prepare your pan for frying as well as your garnishes. Cut the cucumber length-wise, then dice up into small cubes and set aside. Pour oil into a small frying pan or wok (at least 1 inch deep).

Heat oil. When hot enough (a breadcrumb should sizzle and cook immediately when dropped in), gently place cakes in oil. Allow to fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan (they may stick a little). Fry until golden-brown and drain on paper towel.

Serve fish cakes immediately with the chopped cucumber and Thai sweet chili sauce drizzled over. Top with fresh coriander and a squeeze of lime juice just before eating. Excellent like this, or served with rice for a main course dish. ENJOY!

Make Ahead Tip: You can make the fish paste up to 24 hours in advance. Cover and set in the refrigerator, then form into cakes and fry.

(Isaan) Pork Larb Gai – Thai Minced Pork Salad

Pork Larb Gai

Larb (also often spelled as laap or laab) has been one of my favorite Thai dishes for a long time. It essentially translates to “minced meat salad” and can be made from a variety of different proteins – pork, beef, chicken, fish, duck, etc.

The word larb means “to chop up” in Thai. That’s right folks–authentic larb aficionados use a cleaver to chop/mince their proteins until they reach the perfect consistency. But truthfully, I’m a tad lazy and use pre-ground pork/chicken/turkey.

Andy Ricker, chef and author of Pok Pok does a beautiful job narrating his adventures of Thai cuisine and does an infinitely superior job of explaining the nuances of larb than I ever could. In a nutshell, there are two different schools of larb — the Northern Thai version and Northeastern Thai (Isaan) version. I gravitate towards the Isaan style that is heavily laden with citrus and toasted rice powder. The Northern style also uses various proteins and herbs but often includes pork/beef blood.

Pork Larb

I’m obsessed with Isaan-style larb because it’s truly a flavor explosion (I’m so cheesy). It’s incredibly savory with the garlic, shallots, fish sauce……bright and aromatic from the tons of citrus & fresh herbs…..and rather “earthy” from the toasted rice powder. Whether you eat it with sticky rice or as lettuce wraps, larb has multiple layers of texture, especially when you take intermittent bites of fresh cucumber slices, cabbage or fresh chiles.

My version isn’t totally authentic but it definitely is my homage to the original and can be whipped up in about 20 minutes. Not bad at all when you need a quick bite and its lightness is perfect for a warm summer meal.

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(Isaan) Pork Larb Gai – Thai Minced Pork Salad

Ingredients:

1 tablespoon sugar
1 tablespoon warm water
4 tablespoons fresh lime juice, divided
3 tablespoons fish sauce, divided
1 tablespoon minced Thai chiles, divided
3 tablespoon vegetable oil
1/4 cup minced shallots
1 tablespoon minced garlic
1/2 teaspoon red chili flakes
1 pound ground pork
2 scallions, chopped
1 heaping tablespoon toasted rice powder*
1/2 small red onion, thinly sliced
1 cup fresh mint leaves, roughly torn
1 cup fresh cilantro leaves, roughly torn
1 cup fresh Thai basil leaves, roughly torn
accoutrements: extra fresh herbs, lime wedges, cabbage, lettuce leaves, cucumber slices, steamed rice

In a bowl, create the sauce by whisking together the sugar and warm water until dissolved. Add in 2 tablespoons lime juice, 2 tablespoons fish sauce and 1/2 teaspoon minced chiles (more to taste). Set the sauce aside.

Heat the vegetable oil in a wok or large skillet over medium-low heat. Add the shallots, garlic and cook for 1 minute. Add 1/4 teaspoon minced chiles (more to taste), red chili flakes and cook for an additional 30 seconds. Increase the heat to medium-high and add in the pork.

Using a wooden spoon, stir the pork around the wok/skillet while breaking it apart to a crumbled consistency. Cook the pork until it is no longer pink, approximately 3-4 minutes. Stir in the remaining fish sauce and scallions.

Remove the wok/skillet from the heat. Toss in the rice powder, remaining lime juice, red onions, mint, cilantro, and basil. Stir in a few spoonfuls of the sauce to taste. Plate the larb with extra fresh herbs, whole chiles, lime wedges, sliced cucumbers, lettuce and cabbage. Serve with either steamed rice or whole lettuce leaves for wraps. The remaining sauce can be served alongside as a dipping sauce.

*If you cannot find pre-ground toasted rice powder, you can easily make your own. Toast uncooked jasmine rice in a skillet over low heat until golden brown. Once cooled, transfer the toasted rice into a spice grinder and grind until you get a fine powder.

“One Night in Bangkok” – Thai themed Family Dinner

February 2014: Thai Fam Din

“One night in Bangkok makes a hard man humble
Not much between despair and ecstasy….”

Uh…not going to lie. That song rocks but I have no idea what any of the words are beside “one night in Bangkok“…But that didn’t stop my sibs and I from blaring that oldie but goodie when we had our last Sunday Family Dinner where we whipped up some of our favorite delish Thai inspired dishes…… it was the only right thing to do.

We started off with a few Thai Iced Teasthat the kiddos made using a quick recipe from White on Rice. This little number is full flavored—deep, deep black tea mixed up with a decadent douse of half and half. After a quick sip of this concoction I was convinced that there’s no need to order this out ever again. It’s so easy to make at home, plus, you can’t put a price tag on the entertainment you get when you pour the half and half into the tea to get a swirly -stormy mixture.

GORGEOUS!

Thai Iced Tea

And since the kiddos were set on their drinks, it was time for the 21+ to have a little drinky in our hands. I decided to mix up a little number that I appropriately called “One Night in Bangkok”.

Kaffir lime infused simple syrup, fresh lime juice, vodka, pineapple chunks, lime juice, mint and club soda.

Uh…YES, PLEASE!

One Night in Bangkok

We then moved on to some pre-dinner appetizers. Big seester made Thai Fish Cakes {Tod Mun Pla} with a Cucumber Salad that was my hands down, favorite dish of the night. They’re a common street food (LOVE street foods) in Thailand and she used the recipe found here.

Now, you may think fish cakes sound fairly mundane but do not underestimate these little buggers. They really knocked me off my feet by being incredibly moist and tender and were incredibly aromatic from the kaffir lime leaves. And you’ll never guess what’s in the fish paste……coconut milk!!!

I could’ve easily eaten a dozen of these fish cakes over rice and wish we would’ve doubled the batch! Oh wait– she did double the batch! :)

Thai Fish Cakes

Our second app for the night was my Pork Larb Gai Lettuce Wraps. It’s a dish that I make often but have tweaked several times over the years. Larb ( or laap, laab, etc.) can be made from a variety of proteins and is typically mixed with tons of fresh herbs, a fish sauce mixture, citrus, toasted ground rice, and depending on where in Thailand it’s made–pork/beef blood…..though I always it omit it.

Larb is DEE-LISH. If I was on a low carb diet, I’d eat it every day-all day. Since you can make it with anything, you can choose a really lean protein and the citrus & herbs makes it a very bright and satisfying dish.

Pork Larb

Big sis then made a Shrimp & Chicken Pad Thai using Alice’s recipe from Sweet Savory Life. It’s my go-to Pad Thai recipe whenever I want to make it at home and my overview of it can be found here.

Pad Thai

My other seester, T, made a big ol’ pot of Tom Yum Koong. Tons of seafood, aromatics and flavors that played with sour, sweet and a lots of spice!

Tom Yum Koong

She also made rich and hearty Beef Panang Curry.

Beef Penang Curry

And finally, dessert. As a nod to Thai flavors, I decided to pair one of my old recipes, Toasted Coconut Gelato with hot and crispy Fried Bananas. I mean, c’mon now. You CANNOT go  wrong with that!

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I’ve got to confess to y’all. Our Thai themed Sunday Family Dinner was awesome.

Sure, there were a lot of different dishes but they weren’t really heavy which allowed us to shovel it all in without feeling too bad. Definitely one of our more successful Family Dinners if I do say so myself. And since we started off with it, let me share with you how to make “One Night in Bangkok”.

One Night in Bangkok

ไชโย Folks and let’s see what next month has to offer!

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One Night in Bangkok
Serves 1

Ingredients:

1 cup sugar
½ cup water
12-15 whole kaffir lime leaves, divided
¼ cup fresh pineapple chunks
2 lime wedges
3-4 mint leaves
2 ounces vodka
ice
3-4 ounces tonic water

Prepare the Kaffir Lime infused Simple Syrup. In a small pot, add the sugar, water and kaffir lime leaves. Bring the liquids to a boil and stir to dissolve the sugar. Lower the heat to a simmer and continue cooking the syrup on low for 5-10 minutes until it’s thickened. Remove from heat and allow to cool to room temperature. Transfer the Kaffir Lime infused Simple Syrup to a resealable jar or container. It may be kept in the refrigerator for up to 4 weeks.

In a cocktail shaker, muddle the pineapple chunks, lime wedges, mint leaves, 1 kaffir lime leaf and 1 tablespoon of Kaffir Lime infused Simple Syrup. Add the vodka and fill the shaker halfway with ice. Vigorously shake for 15-20 seconds and strain the liquids into a glass filled with ice. Top off the glass with the tonic water and garnish with additional pineapple spears, mint leaves and kaffir lime leaves.  Enjoy!