Sunday Family Dinner

An Endless Fam Din Feast for the Tauruses

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It was one of my favorite times of the year — my BIRTH MONTH!!!

Birth “month” you ask? Oh yes, I celebrate the entire month.

Actually our family is full of May babies….Mom, Dad, SIL and cousie –all Tauruses, which makes a lot of sense. We’re all a tad–how would you put it? Oh right–stubborn.

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But when it came time for L and my Fam Din— I WAS PUMPED!

What to have on the menu?

Lobster? Prime Rib? King Crab? French Fry Fest?

YES PLEASE!

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Sooooo many options. Maybe TOO many good ones to choose from.

In fact, the week before dinner, we still hadn’t had a full menu planned other than knowing who would be in charge of which portions of the meal.

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Then mid-week, it hit me-it was soft shell crab season! And I do love me some soft shell crab sammies! With new found inspiration, I volunteered to take on the main dish and its fixings!

But as for the other dishes–everything was still up in the air.

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We all convened with our mystery ingredients to T and R’s casa and got down to prep.

But first–some cocktails!

I whipped up a few pitchers of Sparkling Rosé Sangria and let me tell ya, it’s like summer in a glass.

Fresh fruit, ginger, mint, cognac, light rosé, bubbly….now that’s a party!

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Quick pic with the sibbies!!

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And a little photobomber in the shape of Leonidas.

That little rascal….

I love that mischievous face.

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And then it was time to get back in the kitchen for some more prep.

May 2017 Fam Din
Thank goodness for R and Nini–our shuckers for the night.

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Because without those two, we’d just be staring at these beauties saying “Alohomora” over and over again.

Why yes–that was a little shot out to my fellow Potterheads.

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Now let the feasting begin!

V and L had been visiting our friends in Ventura that morning and picked up some Fresh Oysters for us to nosh on.

L made a classic mignonette for us to enjoy the oysters with and there was also lots of fresh lemon and tabasco on hand too.

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HELLLOOOOOO Gorgeous!!!!

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As you can tell, Nina didn’t like them at all.

May 2017 Fam Din
They also picked up some fresh uni and L got to work cracking them open.

Seriously, my mouth is watering just looking at the picture of it.

May 2017 Fam Din
And what did we do with them? Nini and L made adorable little bites of Uni Gunkan Maki.

Perfect morsels that just screamed of the sea.

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I could have easily polished off a dozen of them.

ps. Gunkan Maki are “warship sushi” or “battleship sushi” and are named such because of its shape. See? I can drop some random knowledge from time to time.

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N demolishes battleships on the reg.

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Since we were going the distance, V & L also picked up some local Yellowtail while in Ventura and there’s no better way to enjoy it than as straight up Yellowtail Sashimi.

It’s how we roll.

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Now most folks would just make 1 or 2 appetizers for dinner. But with my o’hana, why just have 1 when we could have 5?

Seriously, five. We had FIVE appetizers for Fam Din.

We’re uncontrollable.

To wrap up our apps course, T made clams two ways. (Are you sensing that gluttony theme?)

May 2017 Fam Din

The first version featured clams stuffed with miso butter, cheese, aromatics and panko bread crumbs. Quite addicting and hopefully will be at our football parties this fall.

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The second preparation were roasted clams with miso butter, rice wine, ginger, beech mushrooms, scallions and some other magical goodies.

And OH. MY. GOD.

These were so freaking good!! So savory, so rich in flavor—FULL of umami (I feel like such an idiot every time I use that word)! The clams were wonderful on its own but would also be perfect as a main dish with soba noodles or even with just crusty baguette.

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Look at my fam…..they’re cute.

I guess I’ll keep them.

I should probably admit that they look so happy because we had just spent an hour gorging on apps and cocktails (for the 21+ over).

But hey, whatever it takes.

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After polishing off all the apps, we were pretty stuffed. And we still had our main course left, too!

In order to make it to the finish line, we needed a breather.

Maya took a T.O. on Lamby.

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Leonidas got a massage.

Life is rough for the munchkins, isn’t it?

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And we snapped pics.

Because apparently, we don’t take enough pictures.

NOT!

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After a quick pause, I turned my attention to these little guys–the soft shell crabs. Since the crabs have molted their exoskeletons, the entire crustacean can be eaten after a bit of light cleaning.

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Sometimes you jut have to infuse your food with love……you feel me?

It makes everything that much tastier.

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After they were cleaned and drained, we lightly dredged them in a mixture of flour and corn meal.

And not to sound twisted, but doesn’t it look like they’re just chilling in the sand?

No? Too much?

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After they were dredged, Nini helped me pan fry them in butter and olive oil until they were golden brown and crispy.

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Once out of the pan, they all got a sprinkle Old Bay and sea salt.

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The crispy soft shell crabs were destined to rest inside these little Brioche Buns I had baked earlier. Nina lightly buttered and toasted the buns for that extra punch of goodness.

Aren’t they adorable? The girls said they reminded them of Krabby Patties from SpongeBob—which, now that I think of it, is kind of appropriate.

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To serve with sandwiches, I decided to make homemade Cracked Pepper & Sea Salt Chips. I know, it seems like a lot of work when you can just go out and buy a bag of chips.

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But honestly, homemade chips are SOOO much better! It does take a bit of time but they’re really easy to make. Just be sure to fry up some extra because if your family is anything like mine, they will be gone before it’s time to eat.

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Assembly time!

A light schmear of Old Bay aioli on the buns, add thin slices of ripe tomato, a leaf of butter lettuce and top it off with a beautiful soft shell crab.

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So nice I had to show it twice!

Seriously–as good as I had hoped for when they came to mind just a few days prior. I love it when that happens.

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And Food Coma starts in 5…4…3…2…..

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But wait! We still have dessert!!

And not just any dessert but B I R T H D A Y  cake!

N was in charge of our birthday dessert and all I said is that I wanted a dense chocolate cake that tasted like a Ferrero Rocher — one of my favorite candies.

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And HOLY CRAP!  SHE DELIVERED!!!

Just like a Ferrero Rocher!!!

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The cake was super dense and rich–like a flourless cake that had ground hazelnuts in the batter. She topped it with a chocolate mousse and a “crunch” made from melted chocolate and rice cereal. It was then finished with more hazelnuts and a generous drizzle of more chocolate.

From taste to texture it totally was a Ferrero Rocher!

I’m not kidding y’all–it’s one of the best cakes I’ve ever had. She’s going to have to make me this cake every year now.

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And as if we didn’t have enough sugar, R broke out the fire so the munchkins could roast some marshmallows.

Why not, right? If not for the added sugar than at least for the experience.

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I can’t help but hope that when they look back 20 years from now, they’ll think fondly of our monthly Fam Dins and the randomness that often occur.

For example, the fireworks that we set off shortly after I took this picture.

And no, I’m not kidding.

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And that’s a wrap on our decadent Fam Din for L and my bday!

Not bad considering we threw the menu together at the last minute. And yes, it was a delicious as it looks.

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This Month’s Family Dinner Menu

Cocktails: Sparkling Rosé Sangria, Various Wine
Appetizers: Fresh Oysters with Mignonette, Yellowtail Sashimi, Uni Gunkan Maki, Miso Roasted Clams with Beech Mushrooms, Panko-Miso Butter Clams
Entrees: Soft Shell Crab Sandwiches with Old Bay Aioli, on Brioche Rolls with Cracked Pepper & Sea Salt Chips
Dessert: Chocolate-Hazelnut “Ferrero Rocher” Cake

Sunday Family Dinner

All about that Bulaon-baisse, ’bout that baisse…

April 2017 Family Dinner
When it comes to Lucasauraus and C’s birthday, we always know that there will be some combination of seafood, matcha and mint chip ice cream on the menu for Fam Din. And no–not all mixed together, Silly!

And who can blame them–I love all of it too!

April 2017 Family Dinner

We gathered at T and R’s place in Fullerton on a sunny afternoon to get down on some cookin’ and grubbin’!

And there may have been a cocktail or two before we switched over to wine. This month we went back for the Hendrick’s Gin and Tonic with Cucumber and Lime. C’mon, it’s a classic–not to mention totally refreshing on a warm Southern Cali afternoon.

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And how So Cal is it that somehow succulents were involved?

Yea, I have no idea what N was doing with these.

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Now let’s get back to the food, shall we?

Since our entree was slated to be on the lighter side—well….”lighter” than our normal fare, we had three different appetizers to sate our tummies.

First up, Deviled Eggs with Smoked Salmon that brother fixed up using Eric Ripert’s recipe. I am a sucker for a good deviled egg and these were no exception. They featured the classic rich flavors and was topped with the smoky, salty salmon.

Awesome.

They’d be perfect for brunch too!

April 2017 Family Dinner

And since Lucas is a salmon-eating-monster (has been since he was barely 2) we needed MORE of the fatty fish–LOTS MORE! So we put the nieces to work and they got rolling on these beautiful Salmon Temaki.  They were filled with seasoned rice, avocados, luscious slices of salmon, daikon sprouts and of course, that magnificent “crack sauce” that Nini makes.

That sauce is seriously E V E R Y T H I N G! It’s a mixture of mayo, sambal, sriracha, soy sauce, sesame oil, chives, tobiko and I’d venture to say–a splash of her soul. It is THAT good.

I inhaled about 20 dozen of them. Screw that summer bikini diet.

April 2017 Family Dinner

A birthday Fam Din for Lucas and C without sashimi?? Not on our watch!

In fact, there may have been 1 or 2 plates of Hamachi Sashimi.

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It does this foodblogger’s heart proud when she sees the munchkins doing this…..

Shall we move on to main course?

When we asked C what he wanted for dinner, he replied “seafood stew—bouillabaisse”. Ok then, we’re on it!

Well actually, seestrah T was on it—and hence the “Bulaon-baisse“. What’s a “Bulaon-baisse” you may be asking? It’s when T is in charge of the bouillabaisse, has a few glasses of vino while making the stock and merges her married name (Bulaon) to the classic Provençal stew.

What a dork.

But a funny dork.

All joking aside, T put some serious time and love into creating the broth of the bouillabaisse. She simmered the excess fish trimmings with aromatics such as bay leaves, orange peels, and a bouquet garni to produce a rich seafood stock. In a separate pan, she sweated the fennel, onions, and garlic and then reduced it with wine before adding in the stock, tomatoes and saffron. After what seemed like a gajillion years, the stock was strained and we were left with a flavorful and clear broth.

That broth was brought to a boil, and the fish, shrimp, and mussels were cooked in it.

Speaking of fish, my B.I.L., aka Mr. Bulaon, caught the below red snapper and cod that we used in the bouillabaisse. Isn’t he handy?

So all in all, I guess it was a Bulaon-baisse!

H E L L O    G O R G E O U S!!!

April 2017 Family Dinner
And finally – DESSERT TIME!

C loves him some matcha. I can’t remember the last time we made him a birthday dessert that green tea wasn’t involved. And I tell ya–I’m quickly running out of ideas people!

As I scoured the internet for some inspiration, I stumbled upon a Coconut-Matcha Cream Pie and decided to give it a try.

My thoughts?

I was a bit disappointed by how much the crust “shrunk” after it was baked. I let it thoroughly rest before rolling it out and even froze it for an hour before baking. I blind baked the crust and the temp wasn’t too high either. Eh…that’s how it goes with baking sometimes.

As for the filling, it was rich and had the texture of a firm pudding. The coconut flavor was very subtle and it wasn’t too sweet. I’m glad I opted to add matcha to the whipped cream to amp up the flavor.

Overall, not bad but not great.

April 2017 Family Dinner
As for my mint-chip loving nephew, a Grasshopper Ice Cream Pie seemed perfect for Lucas. The base what made out of crushed Oreo cookies and crushed Thin Mint Cookies. I then added a layer of softened mint chip ice cream (it HAD to be the green kind too!), a drizzle of chocolate sauce, a layer of more crushed cookies and a final layer of ice cream. The whole thing was put in the freezer for a few hours before topping it with whipped cream and more cookies.

I am embarrassed to say that the below picture looks rather a hot mess. We had some melting issues on the drive from Tustin to Fullerton and we attempted to mask it over with more whipped cream. But all looks aside, it was delicious and the bday boy approved!

April 2017 Family Dinner
Another scrumptious Fam Din in the books!

H A P P Y     B I R T H D A Y    L U C A S    A N D     C!!!!

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This Month’s Family Dinner Menu

Cocktails:  Hendrick’s Gin and Tonic, Assorted Wines
Appetizers: Hamachi Sashimi, Salmon Temaki, Deviled Eggs with Smoked Salmon
Entrees: Bouillabaisse with Toasted Garlic Crostini
Dessert: Coconut Matcha-Cream Pie, Grasshopper Ice Cream Pie

Sunday Family Dinner

It Ain’t Easy Being A Green Fam Din

March 2017 Family Dinner
Alright, so I’ll be the first to admit that some of our Fam Din themes are a bit more successful than others. When we’re on point, we totally nail it like with our Hawaiian Lu’au, “One Night In Bangkok”, Korean Feast, or the N’awlins Seafood Boil.

But some themes are bit tougher than others. Case and point, a certain holiday a few months ago that inspired us to try and make dishes that were green.

That’s right, the color green.

March 2017 Family Dinner
First up–appetizers!

V+L were in charge of this portion and came up with wonderfully fresh and sweet Scallops Carpaccio.

Lovely, right?

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And before you ask for the green, might I direct your attention to the chopped cilantro and green platter???

Totally green.

March 2017 Family Dinner
A year or two ago, T got N a Pink Himalayan Sea Salt Block from Williams Sonoma. She hadn’t had the opportunity to use it yet and figured Fam Din was the perfect chance. So she pulled out the slab and seared some sweet scallops on them.

I think we had average results with it. Yes, it did impart a subtle flavor to the scallops and sure–the process looked impressive. But we didn’t get that lovely golden sear on them as if we had used a pan.

Don’t worry, we’ll try again.

March 2017 Family Dinner
N placed the scallops over fresh and peppery arugula. She dressed it with grape tomatoes, fresh basil and a light vinaigrette. Light, lovely and would be a wonderful summer lunch with some crusty bread.

But being the chunky monkeys we are, we had them as an appetizer.

March 2017 Family Dinner
As for our entree, T chose to slow-braise pork in a rich and luscious chile verde sauce—key word, “verde“.

As in green, folks!

The pork was tender, savory and quite versatile! The chilies are not the least bit spicy but more so mild and brought a verdant, tangy flavor.

March 2017 Family Dinner
To serve alongside the pork, I whipped up some homemade Cilantro-Flour Tortillas. The recipe is from Rick Bayless and I wrote about them here. At the very end when I rolled out each tortilla de harina, I sprinkled on some chopped cilantro before throwing them on a cast iron skillet.

Tender, flaky and perfect with the pork.

March 2017 Family Dinner
In addition, I made a big batch of my Cilantro-Lime Rice because carbs are my friends.

March 2017 Family Dinner

Last but not least—DESSERT!

Now, when thinking of green desserts, my mind kept drifting towards matcha. But since BIL’s birthday was the following month, I was bound to have to make a green tea dessert in a few weeks. So I mulled around and decided to rely on the bright green hues of the kiwi to make this Kiwi Fruit Pie.

The shell was a shortbread crust and I filled it with Cook’s Illustrated pastry cream. Next came lots of slices of fresh kiwi fruit.

Easy peasy right?

March 2017 Family Dinner

Now let me share one thing before I close this post.

Silly things happen at our Family Dinners. In truth, it’s one of my favorite things about the whole tradition. And this month, was no exception.

After dessert, the kids started doing arts and crafts for Nini’s elections—and there was a bottle of glue on the table. T, V and I started reminiscing of when we were kids and made “glue skins” from our hands.

And then this happened.

March 2017 Family Dinner

Oh yes….as we laughed, drank wine (the 21+ and over of us–that is), and sang along to Erasure–we painted layers of glue on our hands. Then, once dried, we slowly peeled them off to make “glue skin”.

March 2017 Family Dinner

Silly, I know. But I wouldn’t change anything.

It’s what our Family Dinner is all about. ❤

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This Month’s Family Dinner Menu

Appetizers: Scallop Carpaccio, Scallops Seared on Pink Himalayan Sea Salt Block over Arugula
Entrees: Slow Braised Pork Chile Verde
Sides: Cilantro-Lime Rice, Cilantro Flour Tortillas
Dessert: Kiwi Fruit Pie

Sunday Family Dinner

These are a few of Maya’s Favorite Things – Fam Din Time!

February 2017 Family Dinner

Our little Maya was born with an old soul. At barely a few days her little eyes began to sparkle and have the ability to look right in and grab your heart.

And as the years have passed, she’s grown into a a wonderfully thoughtful, kind, sensitive, smart and silly young gal.

February 2017 Family Dinner

So when it came time for her birthday Fam Din, we definitely wanted to make sure we made dishes that our “little” girl (who is now taller than me!) would love.

February 2017 Family Dinner

But although it was Maya’s birthday, the adults needed a little fun too….in the form of Hendrick’s Gin and Tonics with cucumbers and limes.

COCKTAIL TIME!

I love a good gin and tonic and Hendrick’s is definitely one of my favs.

February 2017 Family Dinner

CHEERS Sibbies!!!

February 2017 Family Dinner

All of our kiddos have had impeccably refined palates at a young age—and Maya is no exception. So when it came time to develop her dinner menu, I knew it was going to be a good one.

First up–appetizers!

Bebe girl loves a good Antipasta platter, so seester T put together this beauty for us to nosh on while we prepped dinner. Marinated artichokes, olives, salami, stilton and burrata cheeses, peppers, wheat crackers and cheese straws.

You really can’t go wrong with Antipasti. There’s no cooking involved and it’s all about assembling items from the market–perfect, particularly when entertaining.

February 2017 Family Dinner

Maya’s second appetizer for the evening was Crispy Calamari with Homemade Marinara. These goodies were lightly coated and fried to a great crunchy texture. Super tender and addicting.

February 2017 Family Dinner

SPOTTED!

Food blogger caught in her natural environment!

February 2017 Family Dinner

Funny enough, Maya loves salad—has so since she was a little babe.

And she also loves bacon.

Told ya she was smart.

To kick up her usual Caesar Salad fav, I made Maya this Shrimp and Bacon Caesar Salad. After crisping up the bacon in a cast iron, I used the rendered bacon fat to toast up some bread cubes for some over-the-top croutons and to saute the shrimp in.

Oh yes, I went there.

I then tossed romaine lettuce in a quick dressing I made with garlic, anchovy paste, lemon juice, Dijon mustard, egg yolk, grated Parmesan cheese and olive oil. Once the greens were lightly coated, I piled the shrimp, bacon, croutons on top and finished it off with large shavings of Parmesan.

Hey, I said I made a salad. I didn’t say it was low calorie.

February 2017 Family Dinner
Here’s Nina checking in on things.

And yes, she’s standing on a step stool because seester’s range was built for giants.

February 2017 Family Dinner

One thing that Maya specifically asked for to have at her dinner was clam chowder and she loves it served in a bread bowl. Brother volunteered to take charge of the chowder and since I love baking bread, I signed up to bake our bread bowls.

I ended up making my own sourdough starter several days prior to our dinner and I’ve got to admit, it was a rather fun process.

And the end result?

Beautifully golden boules that had the signature crispy crust and tender interior. The flavor was mildly sour–a little less so than my preference, but delish nonetheless.

It was the perfect vehicle for the rich and dreamy clam chowder my brother made. Oh-and I’ll be sharing a full post on the bread boules shortly.

February 2017 Family Dinner

Take a look at this beauty!!!

Brother knocked it out of the park with his chowda’!  The texture was perfect–not too thin and not too thick. And it was PACKED with clam flavor! He first took a ton of fresh clams and steamed them to release their liqueur. He then added the clam juice back into the base of the soup with tons of aromatics, white wine, potatoes, cream–and then topped it all off with whole clams, crispy bacon and fresh thyme.

Seriously, he did good.

February 2017 Family Dinner

And finally–Birthday Cake Time!!

Maya couldn’t decide on what type of dessert she wanted seestrah N to make her. So seester took flavor inspiration from one of the bday girl’s favorite sweet treats — the Strawberry and Pastry Cream filled Croissants from Cream Pan in Tustin, California. Which, PSA, if you haven’t been before and are within a 30 mile range, GOOOOO!

February 2017 Family Dinner

I have to say that I think my fam can whip up some fantastic desserts. However, N has been known to mash a billion different recipes together and come up with things off the fly that are freaking delicious. She’d be awesome at a Chopped dessert challenge!

What did she end up creating for Maya?

This gorgeous Strawberry Cream Cheese Mousse Cake. I mean c’mon—WOWZA! N started with making a graham cracker crust and then created a “wall” on the interior of a spring form pan with wafer cookies. Next, she created a rich cream cheese mousse and assembled the cake alternating between the mousse, crushed graham crackers and strawberry slices. It was all finished off with a lovely flower arrangement of strawberry slices.

The cake was somehow light and decadent all at the same time–with wonderfully contrasting textures between the mousse and wafers. Needless to say, the birthday girl LOVED it! And we all did too!

February 2017 Family Dinner

And that was it! Pretty successful–don’t you think?

HAPPY BIRTHDAY Bebe Girl! We hope you enjoyed your dinner and we LOVE you to pieces!! ❤

February 2017 Family Dinner

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This Month’s Family Dinner Menu

Cocktails:  Hendrick’s Gin and Tonic, Assorted Wines
Appetizers: Crispy Calamari with Homemade Marinara, Antipasta Platter
Entrees: New England Clam Chowder in Homemade Sourdough Bread Bowls
Sides: Shrimp and Bacon Caesar Salad
Dessert: Strawberry Cream Cheese Mousse Cake

Sunday Family Dinner

2 Birthdays Means 2 Desserts for Family Dinner

January 2017 Family Dinner
Somehow along the journey of our Family Dinners, I decided that even if there’s more than one birthday for the month, each bday babe gets their own dessert.

So when it was seester T and Nini’s bday, I found myself baking TWO cakes. Albeit, Nini’s was slightly larger and 15 pounds heavier.

I’m royally screwed in July since there are FOUR BIRTHDAYS!!

Oy vey.

Why do I do this…..

January 2017 Family Dinner
Actually, our birthday gals were very low maintenance. They didn’t request anything over the top which made things quite easy for the other dishes.

PHEW!

We opened up with fresh Salmon Shōyu Pokē and Chips — Nini’s choice.

I have to admit, salmon generally isn’t my fish of choice. It’s fine but I think I went through a period where I was eating it all of the time and then one day….BLEH! NO MORE!

Nowadays, I rarely order it when out and generally just prefer my salmon as lox over bagels. But when seestrah N whipped up this pokē, I was about it!! Fresh, slightly sweet and savory. She based it off my Ahi Shōyu Pokē that can be found here.

Onolicious!

January 2017 Family Dinner

As for the entrée, we went for the rich, stick to your ribs type of dish — as in short ribs!!!

T made a GINORMOUS pot of Red Wine Braised Short Ribs that had tons of herbs, aromatics and ‘shrooms! I may or may not have stolen the below pic from her IG.

Alright…I totally did.

Once the ribs were utterly tender and at the melt-in your mouth consistency, she shredded them and topped them over the freshly made Ricotta Gnocchi by brother V and my SIL L.

And since the beef was so rich, we added a big dollop of gremolata (garlic, lemon zest, and parsley) that our niece prepared. The gremolata adds a much needed freshness and bite to cut through all of that unctuous goodness.

January 2017 Family Dinner
Then one of us (it sure wasn’t me!) thought it would be a good idea to add some greens to the meal and pulled together a Gorgonzola and Asian Pear Salad.

Don’t get me wrong, it was lovely but I would have been fine with just the greens from the gremolata!

January 2017 Family Dinner

And then….DESSERTS!!!

Nini requested a coconut cake. She asked and I delivered this three layered Toasted Coconut Cake.

January 2017 Family Dinner

I used Thomas Keller’s recipe that can be found here. It’s a pretty standard southern coconut cake recipe that uses a combination of coconut milk, buttermilk and mayonnaise for a dense but moist cake crumb. The cake is frosted in a thick Italian Meringue but instead of desiccated sweet coconut shreds, I covered it all in toasted coconut flakes so that it wouldn’t be too sweet. And I generally prefer the texture of the flakes over the shreds too.

Nini was a fan. Success.

What a cutie-patootie.

January 2017 Family Dinner
Seeestrah is slightly obsessed with the Butter Cake from Mastro’s so I did my best to try and replicate it. If you’ve never had the cake from Mastro’s, think of an incredibly rich and dense pound cake….but with more butter!!!

After scouring the internet, I went with this recipe here. Truthfully, I had mediocre success with it and it took nearly twice as long for the cakes to bake. Not to mention we had a heck of a time removing it from the pans. But the flavor was pretty good and there’s nothing that a ton of fresh whipped cream and berries can’t hide—am I right?

Sorry seester, I’ll definitely try again for ya…..

January 2017 Family Dinner

Needless to say, we all nearly knocked out after our heavy meal — but it was worth every calorie!

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This Month’s Family Dinner Menu

Cocktails:  Assorted Wines
Appetizers: Salmon Shōyu Pokē
Entrees: Red Wine Braised Short Ribs over Fresh Ricotta Gnocchi
Sides: Gorgonzola and Asian Pear Salad
Dessert: Toasted Coconut Cake, Butter Cake with Berries and Cream

Sunday Family Dinner

A Fam Din Fit for Leonidas

December 2016 Family Dinner
The fact of the matter is, our munchkins have an extremely well tuned palate.

So it’s no surprise that when it came to Leonidas’s 5th birthday, he knew exactly what he wanted for his Family Dinner menu.

I mean c’mon.…take a looksies below. On the left, you can see our little man on his very first birthday cradling a bottle of Dom. Four years later, nothing has changed except instead of a 2000 bottle of Dom Pérignon, he opted for a 2004.

Oh, he knows the difference in subtle notes.

December 2016 Family Dinner
When asked what he’d like for Family Dinner, Leo looked backed to one of his comforting favorite spots when they lived in NYC — Bobwhite Lunch and Supper Counter.

Our little man wanted their sweet tea brined fried chicken that he used to drizzle honey over. I’ve had their chicken—and it’s lovely! So for our birthday boy, a menu surrounding sweet tea brined fried chicken it is!

December 2016 Family Dinner
I adore all the fun we have with creating our meal but it’s seeing all the kids together that I love the most.

These two rascals—Lucas and Luna. They are only a few months apart in age so you can only imagine the mischief they get into together. Not to mention, one moment they are thick as thieves and the next, they are bickering and arguing about everything under the sun.

It keeps us on our toes.

December 2016 Family Dinner
And here’s Nina and Maya having some cousins cuddling time.

December 2016 Family Dinner
While the kiddos were amusing themselves, the grown “kids’ turned our attention to a sip or two of libations. These pretty in pink beauties were a Cranberry-Thyme Champagne Cocktail I whipped up.

December 2016 Family Dinner

Yeah, I’m not 100% sure what we’re doing here but I wouldn’t doubt if there was a selfie stick involved.

And yes, there’s still the Christmas tree up in the corner — I’m still catching up on these Fam Din posts!

December 2016 Family Dinner

Sibbies!!

Oh, and the lumberjack look was no coincidence. At the 11th hour, the older nieces decided that we all needed to wear flannel that night. No clue why….sometimes you just got to go with it.

December 2016 Family Dinner
Seestrah N made us two appetizers to nosh on while the chicken was being fried….we like options.

First up, these wonderfully savory, Crispy Stuffed Mushrooms. The caps were stuffed with the mushroom stems, aromatics, cheese and panko breadcrumbs.

December 2016 Family Dinner
She also made a big ol’ pot of Ina Garten’s Cheddar Corn Chowder. Chunks of potatoes, sweet corn, half and half, cheddar cheese and bacon–so comforting and delish.

December 2016 Family Dinner
Now let’s turn our attention to the star of the show–the fried chicken!

Here’s our big gal Luna helping her momma out with the breading of the chicken.

December 2016 Family Dinner
And when you’re frying enough chicken for 13 peeps, you need to employ two dutch ovens.

December 2016 Family Dinner
Nini did a good deal of the frying for us that night—isn’t she a trooper? I keep envisioning her a few years from now in her college dorm frying up chicken for her roommates at 2am.

December 2016 Family Dinner

Life skills folks, life skills!

December 2016 Family Dinner
And voila! Aren’t they GORGEOUS!!

The chicken was extremely moist and juicy with a fantastic crunchy crust. As for the flavor, it had a light herbal touch to it from the tea. Definitely a different spin from the Lemon-Brined Fried Chicken we made a few years but equally delicious!

December 2016 Family Dinner
Here’s seester T’s Whipped Garlic Mashed Potatoes……butter on butter on butter!

December 2016 Family Dinner
She also roasted these Parmesan Zucchini Spears that were tender on the inside and slightly crispy on the outside from the panko bread crumbs.

December 2016 Family Dinner
Brother also made some Buttermilk Biscuits……

December 2016 Family Dinner
And L made a colorful Coleslaw.

December 2016 Family Dinner
I seriously could have this plate all day, any day!

December 2016 Family Dinner
I had to sneak this pic in of the boys. Now usually at Fam Din, we all sit crammed in together at the table–no phones, no devices.

But there happened to be a big game on that night. So we let the boys set up an adjacent little table next to the dining room so that they were right in front of the TV.

And yes, they’re eating off of Star Wars paper plates — it still was Leo’s birthday dinner after all!

December 2016 Family Dinner
Speaking of the birthday boy, when I asked what he wanted for his birthday dessert, he promptly said CHOCOLATE CAKE! Which then he changed to chocolate cupcakes….then seconds later, he said ice cream cupcakes!

December 2016 Family Dinner
Who am I to say no to the little guy on his birthday? So I enlisted Nina to help bake the chocolate cuppies and then I hollowed out the centers. I filled them with softened vanilla bean ice cream and threw them back in the freezer to firm up before topping them with swirls of chocolate flavored whipped cream.

And let’s not forget the Darth Vader and Stormtrooper chocolate toppers!

December 2016 Family Dinner
A perfect TWO IN ONE! I’m not sure why I’ve never made these before but I will most DEFINITELY make them again!

Oh our munchkins….how I love them so…..

December 2016 Family Dinner

Happy, Happy Birthday Leonidas! We hope you enjoyed your dinner!

I love you to the moon and back—and back again!! ❤

December 2016 Family Dinner
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This Month’s Family Dinner Menu

Cocktails:  Cranberry-Thyme Champagne Cocktails, Assorted Wines
Appetizers: Crispy Stuffed Mushrooms, Cheddar Corn Chowder
Entrees: Sweet Tea Brined Fried Chicken
Sides: Whipped Garlic Mashed Potatoes, Cole Slaw, Buttermilk Biscuits, Parmesan Zucchini Spears, Pickles
Dessert: Star Wars themed Vanilla Bean Ice Cream filled Chocolate Cupcakes

Sunday Family Dinner

Our Smokin’ Family Dinner

November 2016 Family Dinner

As you may have noticed, I have a few Sunday Family Dinners I need to catch y’all up on. Three to be exact.

I know, totally tardy to my own party.

I was having one of those existential moments for a bit. You know…those “Who am I? What am I? Where am I?” moments where you begin questioning everything under the sun. And that included an evaluation of this blog.

I’ve been sharing on this space with you all for a little over seven years now and I wondered if it was all still relevant. But after a lot of musings, I’ve decided—what the hell? As long as I still have something to say, I’m gonna say it! And if I’m still having Foodventures, I’m still going to share them.

That’s not to say that I won’t be experimenting with a few things this year to give some new things a try. So stick with me gang—I’m still here and I hope you still will be too. ❤

Back to our Fam Dins!

Let me pick up where I left off–which is our Smokin’ Family Dinner! It happened to be our brother’s birth-month so birthday boy opted for beef… in the form of Smoked Brisket! And not only that, but he also volunteered to be in charge of the main dish for his dinner. What a trooper!

In full disclosure, V (well actually, NONE of us) had ever smoked a brisket before. Heck–we didn’t even have a smoker! So brother, being my brother, decided to do a trial run the month before and bought a 14 pound brisket to experiment with.

V ended up rigging seester T’s grill into quite the MacGyver smoker! And it turned out beautifully! So when it came time to make it for Fam Din, he was prepared!

 

November 2016 Family Dinner

If any of you have smoked a brisket before, then you know it takes FOH-EVAH! Low, slow and even heat. So what do we do when we’re all sitting around for 14+ hours waiting for brisket?

We have a few cocktails!

I’ve no idea if he’s sipping on whiskey or Sculpin here….because truthfully, we consumed a lot of both throughout the entire cook time!

And YES, that is a Christmas tree you’re seeing in this pic.

Told ya’ I’m trying to catch up!

November 2016 Family Dinner

Oh! And because we just happened to have a spare turkey around (I mean, c’mon…don’t you have spare poultry laying around??), we decided to smoke it to. Why the heck not?

See the little wood chip chamber V made on the left of the turkey?

I’ve got to say, that’s pretty damn gorgeous–isn’t it?

November 2016 Family Dinner

And because even WE cannot live on smoked meat alone, we put the kiddos to work helping with the side dishes.

November 2016 Family Dinner
While the smoke was going and the veggies were being chopped, I whipped up this super easy and fun Armadillo Cheese Bread for us to nosh on. Warm and toasty sourdough boule stuffed with mozzarella, parmesan, tons of garlic herb butter and topped off with fresh parsley.

I mean, COME ON! EVERYTHING is beautiful about this situation!

November 2016 Family Dinner
Pssst! Caught brother watching a quick video by Aaron Franklin of Franklin Barbecue in Austin for some guru brisket tips!

November 2016 Family Dinner
After a total of 20 hours combined smoking time for the brisket and turkey—-it was finally done!!! We carved the turkey before bringing it to the table and here my niece Nini is prepping the bones for some good ol’ fashion stock.

Teaching them young!

And yes, Bella is trying to get some of that smoked turkey goodness! In case you were curious, she was successful.

November 2016 Family Dinner
We had quite the plethora of fixins’ to go along with the protein.

Seestrah N made my Cheddar Skillet Cornbread……..

November 2016 Family Dinner
….a pan full of Roasted Cauliflower and Broccoli .

November 2016 Family Dinner

……and of course, Baked Bacon Macaroni and Cheese. I mean, if you’re gonna do it, DO IT!

And we always do.

November 2016 Family Dinner
Seester T knocked it out of the park with this soulful Cheesy Shrimp and Grits. Now peeps, I like to think that I make a pretty mean bowl of Shrimp and Grits, but I think hers is better. The use of the shrimp heads in the sauce created this deep, rich, flavor that was glorious!

Hmmmm….maybe I can convince her to make it for me this weekend? #ImTheBabySister

November 2016 Family Dinner
And finally, the pièce de résistance — the Smoked Brisket! I mean look at this BEAUTY! Isn’t the color just splendid!! Tender, fatty (in a wondrous way) and smoky.

Completely worth the wait.

November 2016 Family Dinner

Bella totally thought so.

She was completely hypnotized by her uncle’s cutting skills.

November 2016 Family Dinner
After inhaling what I deemed to be an INSANE amount of food, I began prepping dessert. Because OF COURSE I would.

The kiddos colored….

November 2016 Family Dinner
And played ginormous JENGA.

As for the adults? Well, let’s just say we broke out into a solid karaoke and dance session of our favorite 70s-80s songs (A-Ha! Erasure, ABBA, New Order...) and maybe even the fog machine and strobe light came out. And by maybe…IT DID!

You think I’m exaggerating, but I’m really not.

For reals.

Unfortunately I was told that if any pictures or videos of us singing/dancing surfaced on this site, it would be the last y’all would ever hear from me. But trust me, it was quite epic.

November 2016 Family Dinner
And after all the dancing and shenanigans was done, it was time to dig into the Chocolate Molten Lava Cakes with Vanilla Bean Ice Cream!

November 2016 Family Dinner
Smoking brisket and turkey…another first for us but what a Foodventure!

Cheers Friends!

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This Month’s Family Dinner Menu

Cocktails:  Assorted Wines, Ballast Point Sculpin IPA, Suntory Hibiki Whiskey
Appetizers: Armadillo Cheese Bread
Entrees: Smoked Brisket, Smoked Turkey
Sides: Skillet Corn Bread, Baked Bacon Macaroni and Cheese, Roasted Cauliflower and Broccoli, Shrimp and Grits
Dessert: Chocolate Molten Lava Cake with Vanilla Bean Ice Cream