July is another month with lots of birthdays in the fam. Seester N, Seester P, Bro-in-law R, Niece Luna and about a GAZILLION of cousins! Ok, maybe we’re just a tad shy of a gazillion but really, not by much.
So for this month, N and R got to pick the menu for Fam Din–and boy, did they choose a doozy!
Since it was so hot and humid, I was leaning towards some type of margarita. I gave N a few options and she gave the thumbs on passion fruit. So I broke out the citrus juicer and ended up with about a quart of lime juice. THANK GOODNESS for electric citrus juicers because without it, I’d still be sitting in my seestrah’s kitchen squeezing limes. Foh-evah.
Once done, I combined the lime juice with freshly made simple syrup, triple sec, passion fruit juice and of course, tequila. YASSSS!!! I really enjoyed the tartness from both the passion fruit and limes–definitely making them again.
These little buggers were seestrah’s choice for an appetizer and were swimming around the tank at the store when we picked them up earlier that day.
By the way, if you’re squeamish, just quickly scroll through to the next section.
We gobbled the Spot Prawns two ways…..
First—sashimi style. We dipped them in just a bit of soy and wasabi and they were incredible! Truly sweet and fresh.
Then we took the prawn heads and tossed them in a rice flour–you can also use cornstarch or tempura flour. My niece Nini deep fried them until they were golden and quickly sprinkled sea salt over them once they were out of the hot oil.
They were divine!! Perfectly crunchy and we still got a little bit of the prawn flesh in conjunction to the money bite. You know—the bite that’s filled with the tomalley-like goodness. Utterly rich, decadent and full of prawn flavor.
And seriously, if you’re freaked out by this, I kind of feel sorry for you but just pass yours right over to me because I will DEVOUR them!
We also picked up some Octopus to nosh on. N sliced the tentacle super thin so that it was tender and easier to eat. Nini then made the perfect dipping sauce which had things like ponzu, sesame oil, garlic, ginger, scallions, paprika and anything else she could find in the pantry.
When it was time for entrees, she had the boys grill them up and they nailed it.
Initially, they were a bit concerned about the char due to the flare ups they had since the lamb was a bit fatty. But once the meat was rested, we sliced in and found a perfect medium-rare to medium.
Yeah, I guess we’ll keep those boys around after all.
As for my side dish contribution, I made this Toasted Israeli Couscous with Roasted Wild Mushrooms. Super easy and low fuss to make—plus, it’s perfect at room temp. I’ll be sharing the recipe with y’all in a few days.
Since we had two birthday babies, they each got their own dessert. I know, it was something I started back in April for Lucas and bro in law C and now I can’t stop.
R said he wanted something chocolate and peanut butter. After mulling over it a bit, I decided to make a batch of NY Times Chocolate Chip Cookies (that he L-O-V-E-S) and sandwiched chocolate & peanut butter cup ice cream in between.
It was a total mess to eat but who cares when it’s a WINNER likes this!
For Seestrah, it was much harder to decide what to make. She doesn’t really have a favorite dessert and likes an array of things. Since we already had something chocolate for R, I gave her several fruit options and she chose this Roasted Peach Napoleon.
There are essentially 3 components to this dessert which I was able to make earlier in the day and enlisted Nina to help assemble it. First up, I made the pastry cream which came together quite quickly. While the cream chilled, I roasted up the peaches and then baked off the puff pastry sheets.
Nina then layered it all together and we dug in!
Ok, technically there were candles, singing, wishes, and some presents before we dug in—but you get the picture.
Definitely stick around because August’s Dinner will have all 5 Nguyen Siblings + kids and fam in attendance and we’ll be cooking up the spirit of Aloha with a Hawaiian Lu’au spread! ❤
This Month’s Family Dinner Menu
Cocktails: Passion Fruit Margaritas
Appetizers: Sashimi Style Spot Prawns, Crispy Fried Spot Prawns Head, Octopus Sashimi
Entrees: Grilled Lamb Chops with Mint Pesto
Sides: Charred Artichokes with Gremolata, Toasted Israeli Couscous with Roasted Wild Mushrooms
Dessert: Roasted Peach Napoleon, Peanut Butter & Chocolate Ice Cream Sandwiches