Sunday Family Dinner

May the Fam Din Be with You!

May 2019 Fam Din

HOLY COW!

It’s been a HOT MINUTE since I’ve last posted and boy–do I have a lot to catch you up on!

Since my last post, we’ve had four family dinners, a TON of kitchen experiments and foodventures, a little bit of travel and now we just bid a “see ya’ later” to my brother and his fam as they embark on a world wide adventure for the next year.

May 2019 Fam Din
So let’s pick up where I left off – our May Family Dinner which covered three birthdays: Dad, L and yours truly!

Yes…May — I know.

May 2019 Fam Din
For an appetizer, I chose to make dumplings because you know how much we love them!

I had been scrolling through Instagram one day and saw a picture of these cute dumplings with whole shrimp in them. I HAD to make my own version of them!

May 2019 Fam Din
So I mixed up an easy filling of chopped shrimp, crumbled fresh tofu (for extra juiciness), scallions, fish sauce, sesame oil, pepper and a bit of cornstarch. I then laid a butterflied shrimp (with tail on) down on a dumpling skin and put a bit of filling on top. A few pinches to seal and voila – Whole Shrimp and Tofu Dumplings.

May 2019 Fam Din
I ended up pan frying them although steaming them would also be delicious and they turned out great! Super plump and succulent.

And not only did the shrimp tails add a little something to the presentation, they became quite functional as a means to pick up the whole dumpling with. Cute and useful!

May 2019 Fam Din
That day also happened to be the series finale of Game of Thrones and if you read this post, you know my Fam LOVES us some GoT!

I had been saving this particular 2014 Game of Thrones Cabernet Sauvignon for some time…and that night seemed like the perfect time to crack it open.

May 2019 Fam Din
And I just so happened to score this Game of Thrones themed Monopoly board from a dear friend — so obvi…. GAME ON!

May 2019 Fam Din

The fur babies were very vested in the Iron Throne.

May 2019 Fam Din
Back to the food….

At the 11th hour, I asked brother to make some oven roasted Crispy Pork Belly.

Because, really….it’s always a good time for pork belly.

May 2019 Fam Din
I had seen this recipe from Kirbie’s Cravings and had wanted to give it a roll for a long time.

May 2019 Fam Din
The process was really easy and the salt crust pulled out all of the moisture to give a SUPER crispy skin.

May 2019 Fam Din
We’ll definitely be making this again.

May 2019 Fam Din
And I can’t wait to play around with the marinade a bit too!

May 2019 Fam Din
All of the Iron Throne excitement, left the fur babies tuckered out…..

May 2019 Fam Din

Grandpa had to give Bella some love….

May 2019 Fam Din

Speaking of Dad, his request for the night was Haemul Sundubu Jigae {Korea Seafood Soft Tofu Stew}. It’s something P first introduced Mom and Dad to YEARS ago when they visited her in SF. And when Mom got into her Korean cooking phase, she started making it, too!

I started mine by making a seafood stock with lots of aromatics and shrimp shells.

May 2019 Fam Din
I then made an intense seafood stock out of dried kelp, dried anchovies, radish and then added the seafood stock to it. Then all of the aromatics were added including LOTS of Korean chili flakes before I threw in the seafood. Nina then helped cut soft tofu into the boiling stew.

May 2019 Fam Din
We then cracked whole eggs into the boiling pots and topped with scallions.

DEE-LISH!

May 2019 Fam Din
I also had another request (HEY, BIRTH MONTH PEOPLE!) – Crab Fried Rice!

I asked T to make this dish and asked her to keep it simple. Just rice, eggs, lots of crab, garlic and fish sauce. It was bomb!

May 2019 Fam Din

Before we knew it, it was dessert time! And you betcha’ N spearheaded THREE desserts!

L had requested Sweet Sticky Rice with Mango.

May 2019 Fam Din
Dad is a chocoholic so the birthday boy got an Icebox Chocolate Cake.

May 2019 Fam Din
As for me, I got a Passionfruit-Mango Cake – loved it!

May 2019 Fam Din

N baked the cake….

Nini decorated it….

and Luna added the extra sparkles!

May 2019 Fam Din
You can see where we get the whole food photography thing from!

May 2019 Fam Din
Needless to say, the May Babies were VERY happy with everything!

May 2019 Fam Din
Do we really have to wait until next year to have our own dinner again????

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This Month’s Family Dinner Menu

Cocktails: Various Wines
Appetizers: Pan-fried Whole Shrimp and Tofu Dumplings
Entree: Crispy Pork Belly, Thai Style Crab Fried Rice, Haemul Sundubu Jjigae (Korean Seafood Soft Tofu Stew)
Dessert: Thai Sweet Sticky Rice with Mango, Chocolate Icebox Cake, Passion fruit-Mango Cake

Sunday Family Dinner

Our February Birthday Girls

February 2019 Fam Din
This month we celebrated the birthdays of these two sweeties — Maya and Princess Leia. ❤

Maya turned 14 and Leia is now 11. Aren’t they just the most adorable pair?

February 2019 Fam Din
And since Tết – the Vietnamese Lunar New Year – was happening at that time, Seester P and her clan made their way down from SF to join in on all of the celebrations.

Our youngest munckin was SOOOO excited to be with her SoCal family!

Ms. Kaelani is growing up to be quite the character! She was a nonstop chatterbox during her visit and was constantly singing!

Mulan’s “Let’s Get Down to Business” is one of her current favs but of course, Moana and Frozen are never far away.

And if you were watching my IG stories that weekend, you likely caught her bellowing out a few lines of a Madonna classic. I won’t divulge which one but needless to say, she was hilarious.

Such a funny and rascally little gal.

February 2019 Fam Din

It’s ALWAYS a fun time when all of the Nguyễn sibbies are together!

Always loud, always chaotic….

Lots of teasing and laughing….

Especially when we’ve got some cocktails in us!

February 2019 Fam Din

For this month, I made Palomas again because I love how bright and citrusy they are. There’s something about them that makes me feel “healthy”…..maybe the grapefruit juice?

I know I’m just fooling myself since it’s accompanied with a heavy pour of blanco tequila!

February 2019 Fam Din

Also at that time, V and L had been puppy-sitting their neighbor’s new little furbaby – Ollie!

February 2019 Fam Din

He’s an adorable little fluffy pup — and all of the kiddos just adored him!

February 2019 Fam Din
Well…all the humanlings that is.

Don’t get me wrong…. Bella didn’t dislike him. I think she was just worried that it was another puppy that she would have to share all the treats with. Plus, she doesn’t like to have to fight for her humans’ attentions because as far as she’s concerned — she’s the queen.

February 2019 Fam Din
I did notice that she was spending EXTRA time with each of her humans to ensure that they still remembered who was in charge.

February 2019 Fam Din
As for Leia – she took to Ollie just fine.

She was just PUMPED that it was her birthday dinner because she knew her birthday “dessert” was going to be delish!

Don’t you just love how she sits? What a little lady…..

February 2019 Fam Din
Ollie is one of the rare beings outside of our immediate family that has attended one of our Fam Dins.

It’s like hitting the lottery!

February 2019 Fam Din
Time for food!

As for the menu that night, we all took inspiration from Maya’s favorite things.

Like her mama and papa, she’s a steak gal.

February 2019 Fam Din
So earlier that morning, I took 6 New York Strip Steaks and cubed them up. Yes….SIX! There were a lot of us!

I marinated the cubed beef in shallots, garlic, EVOO, parsley, cilantro, chili flakes, S & P and ….. um…..

I’m not going to lie…..I threw in some other stuff that I can’t remember.

February 2019 Fam Din

Oh wait! I think there was some lime zest and juice?

I know, I’m a terrible food blogger.

Anywhoooo……

After the beef did its thing in the fridge for about 8 hours, Nina skewered them for me.

February 2019 Fam Din
Tag R – you’re in!

Nina and I then handed the skewers over so that R could grill ’em up.

February 2019 Fam Din
While R finished up, I gathered the fixings I had prepped earlier to go with the skewers.

For the sauce, I turned to one of my most favorites – chimichurri! I adjusted my standard recipe (which is so tasty!) and added more EVOO while I blended it so that it turned into almost an aioli consistency. It was wonderfully creamy and luscious drizzled over the beef.

For an extra bright bite, I topped them with my pickled red onions.

February 2019 Fam Din
Grilled Steak Skewers with Creamy Chimichurri and Pickled Red Onions – how many do you think you could throw down?

February 2019 Fam Din
Thanks for the awesome grill job R!

February 2019 Fam Din
Oh these two….

It makes my heart explode to see how close they are.

And it also makes me cringe to imagine what type of shenanigans they’ll get into together when they’re as old as T and I!

Eeek!

February 2019 Fam Din
Quick pause for a kitchen pic before L and V got started on the other app.

February 2019 Fam Din
Ms. Maya is a big fan of fried calamari so brother V took squid pieces, lightly tossed them into seasoned flour and then fried them up until they were nice and crispy.

February 2019 Fam Din
L made a classic marinara sauce for us to dunk the calamari in.

February 2019 Fam Din
Crispy Calamari with Fresh Marinara – irresistible!

February 2019 Fam Din
Look! I inadvertently made cocktails that matched P’s shirt.

February 2019 Fam Din

By then, it was getting close to someone’s bedtime. No, not me… Kaelani!

So P asked if we could move up lì xì time to ensure the youngest munchkin would still be awake.

Tết is all about welcoming the Lunar New Year with family and includes giving out lì xì for luck to the munchkins. Starting from oldest to youngest, they say Chúc Mừng Năm Mới (Happy New Year) and we give them our blessings and best wishes along with lì xì (little envelopes filled with some lucky moola).

February 2019 Fam Din
Someone was WIDE AWAKE now!

Lì xì does have that magical affect!

February 2019 Fam Din

With the well wishes and lucky money doled out, we put the finishing touches on dinner.

P was getting chilly and didn’t want to get her clothes splattered while she cooked, so she borrowed L’s onesie.

Extra funny since they were Christmas jammies and looked ginormous on her.

February 2019 Fam Din
P crusted up tuna steaks with sesame seeds and crushed coriander before searing.

February 2019 Fam Din
She then topped the Seared Tuna over Mixed Greens and added fresh oranges, crispy wonton chips, sliced almonds and a light sesame vinaigrette.

February 2019 Fam Din

I blame the below on the Christmas onesie.

Or the extra strong refill cocktail we made her.

Probably both.

February 2019 Fam Din
Seestrah T took charge of the entree — an homage to one of Maya’s favorite dishes from Corner Baker.

February 2019 Fam Din

Creamy Pesto Cavatappi with Grilled Chicken … super rich and comforting.

T did a spot on job with this copycat recipe — trust me, I had my fair share of it.

February 2019 Fam Din

How the heck is Lucas doing that with his tongue?!

February 2019 Fam Din

Dinner time! Everyone to the table please!

Bella….always the first one waiting.

February 2019 Fam Din

Some one was SUPER tired by this time and barely made it through dinner.

February 2019 Fam Din

But in her defense, after all that pasta, we ALL were feeling a bit sleepy.

February 2019 Fam Din
For fear of us passing out, we quickly got dessert ready for our two birthday girls.

February 2019 Fam Din
Maya loves strawberries and chocolate and sprinkles.

Big Seester N took the lead with her dessert and made a chocolate cheesecake that had strawberry slices inside. The crust, of course, was made of Oreos….because why not add more chocolate?

February 2019 Fam Din
Nini made chocolate covered strawberries to top the cheesecake with. Aren’t they perfect? As a college student, she could totally build a side hustle selling them–don’t you think?

Everyday we hustlin’…..

February 2019 Fam Din
Strawberry-Chocolate Decadence Cheesecake …. seester nailed it with this one.

February 2019 Fam Din
And don’t forget our 2nd birthday babe – Princess Leia!

When R was grilling the beef skewers earlier, I asked him to also throw on a 7th New York Strip Steak I had bought. Yes…I procured 6 steaks to cube up for our appetizer and left the 7th one whole for Leia’s birthday “cake-steak”.

Hey, a girl only turns 11 once! And that face…how could I not?

February 2019 Fam Din

HAPPY BIRTHDAY MAYA AND LEIA! You both are such sweet souls.

WE LOVE YOU! ❤

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This Month’s Family Dinner Menu

Cocktails: Palomas, Various Wines
Appetizers: Grilled Steak Skewers with Creamy Chimichurri and Pickled Onions, Crispy Calamari with Fresh Marinara
Entree: Creamy Pesto Cavatappi with Grilled Chicken
Sides: Seared Tuna over Mixed Greens
Dessert: Strawberry-Chocolate Decadence Cheesecake

 

ps. YAHOO! I DID IT! All caught up with our Fam Din recaps! 😉

Desserts/Pastries

Cooks Illustrated Triple-Chocolate Mousse Cake

October 2017 Fam Din
We’re Chocoholics.

Every single one of us.

October 2017 Fam Din
From Ôn and Mệ (our paternal grandparents) that would give us Andes chocolates as goodies….

To our Folks…(particularly Dad these days…)

To all five Sibbies

and especially all of our Munchkins.

Triple-Chocolate Mousse Cake
Mmmm….Chocolate.

Triple-Chocolate Mousse Cake
So when we discovered the Triple Chocolate Mousse Cake from Porto’s Bakery –it became a staple at our celebrations!

Triple-Chocolate Mousse Cake
A rich chocolate cake layer base….

Topped by a chocolatey mousse layer…

Then topped with another white chocolatey mousse layer.

Triple-Chocolate Mousse Cake
Perfection.

Triple-Chocolate Mousse Cake
A while back, seester asked me to make a version of our beloved cake. Which was perfect timing because I had just stumbled across a version by Cooks Illustrated that I really wanted to try out.

October 2017 Fam Din
Their recipes are very specific and detailed….but for this recipe, not difficult at all. Just takes some time. Trust the process, it’s so worth it.

Oh–and don’t skimp out on the quality chocolate peeps. Since it’s the star of the show, indulge a bit.

October 2017 Fam Din
The bottom layer is a flourless chocolate cake.

Decadent and delicious.

October 2017 Fam Din
The second layer, is a rich and scrumptious bittersweet chocolate mousse.

So velvety divine.

October 2017 Fam Din
Next is the fluffy white chocolate mousse layer — airy and dreamy.

And don’t forget the chocolate shavings to garnish!

October 2017 Fam Din
And now that I’m looking at these pictures — I’m wondering why the heckI haven’t made it recently again?! Must fix that soon!

Happy Chocolate Dreams!!! ❤

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Triple-Chocolate Mousse Cake
Serves 12-16

Ingredients:

BOTTOM LAYER
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate, chopped fine
¾ teaspoon instant espresso powder
1½ teaspoons vanilla extract
4 large eggs, separated
pinch table salt
⅓ cup packed (about 2 1/2 ounces) light brown sugar, crumbled with fingers to remove lumps

MIDDLE LAYER
2 tablespoons cocoa powder, preferably Dutch-processed
5 tablespoons hot water
7 ounces bittersweet chocolate, chopped fine
1½ cups cold heavy cream
1 tablespoon granulated sugar
⅛ teaspoon table salt

TOP LAYER
¾ teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips
1½ cups cold heavy cream

Shaved chocolate or cocoa powder for serving, optional

FOR THE BOTTOM LAYER:

Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.

In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.

Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.

FOR THE MIDDLE LAYER:

Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.

Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.

FOR THE TOP LAYER:

In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).

In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.

TO SERVE:

If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

NOTE:

This recipe requires a springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. We recommend Ghirardelli Bittersweet Chocolate Baking Bar for the base and middle layers; our other recommended brand of chocolate, Callebaut Intense Dark L-60-40NV, may be used, but it will produce drier, slightly less sweet results. Our preferred brand of white chocolate is Guittard Choc-Au-Lait White Chips. For best results, chill the mixer bowl before whipping the heavy cream. The entire cake can be made through step 8 and refrigerated up to a day in advance; leave it out at room temperature for up to 45 minutes before releasing it from the cake pan and serving. For neater slices, use a cheese wire or dip your knife in hot water before cutting each slice.

Recipe: Cooks Illustrated. Instructional Video available here.

 

Desserts/Pastries

World Peace Cookies…Happy Holidays!

World Peace Cookies
It’s been an incredibly busy holiday season so far and things definitely won’t slow down until after the new year. But I couldn’t let Christmas pass without sharing this old favorite….Dorie Greenspan’s World Peace Cookies.

World Peace Cookies
Seester P first made these for me years ago and I was immediately in love. They’re a sablé cookie, a French shortbread.

Buttery, chocolatey and just so darn good!

World Peace Cookies
These beauties come together relatively easy so they’ll be fantastic to leave out for the big guy. And trust me, if you do, you’ll definitely be on his rockstar list.

Happy Holidays!!! ❤

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World Peace Cookies
Makes about 3 dozen

Ingredients:

1 1/4 cups (170 grams) all-purpose flour
1/3 cup (28 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons; 5 1/2 ounces; 155 grams) unsalted butter, cut into chunks, at room temperature
2/3 cup (134 grams) packed light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces (142 grams) best-quality bittersweet chocolate, chopped into irregular sized bits

 

Sift the flour, cocoa and baking soda together.

Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy and homogenous, about 3 minutes. Beat in the salt and vanilla. Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. When the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. Toss in the chocolate pieces and mix to incorporate. This is an unpredictable dough (see above). Sometimes it’s crumbly and sometimes it comes together and cleans the sides of the bowl. Happily, no matter what, the cookies are always great.

Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. Divide the dough in half. Shape the dough into logs that are 11/2 inches in diameter. Don’t worry about the length — get the diameter right, and the length will follow. (If you get a hollow in the logs, just start over.) Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.

When you’re ready to bake: Center a rack in the oven and preheat it to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Working with one log at a time and using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (The rounds might crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 2 inches between them. (If you’ve cut both logs, keep one baking sheet in the fridge while you bake the other.)

Bake the cookies for 12 minutes — don’t open the oven, just let them bake. When the timer rings, they won’t look done, nor will they be firm, and that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can munch them, or let them reach room temperature (I think the texture’s more interesting at room temperature).

Bake the remaining dough.

From Dorie Greenspan

Sunday Family Dinner

And the Family Dinner Antics Continue….

July 2017 Family Dinner
How is it possibly Fall already with October just knocking on the door? Although, if you’re like SoCal these past few days, we’re still in a heat wave with the temps in mid-80s. The weather has been so strange lately that we actually got down to the low 60s last week (chilly for San Diego standards) and now we’re back in the thick of summer-like weather.

Speaking of summer, we had some brilliant Fam Dins over the past few months. The food is always great—even when it’s not dee best (flashbacks to my less than successful beef wellington or tarte tatin ). And there’s always more shenanigans than I can recount.

July 2017 Family Dinner
For this particular dinner, we were celebrating seester N and B.I.L. R’s birthmonth. But the day actually started early as we trekked down to Long Beach to cheer on Maya at her Hula/Tahitian performance at the Dragon Boat Races.

I mean, how freaking adorable is she?

After the festival and a quick bite of lunch, we headed back to Fullerton to get prepping on dinner. While we got to work in the kitchen, we sent the kiddos to the store to pick up a few extra items for us–just one of the perks of having munchkins that are of the driving age now.

July 2017 Family Dinner

For dinner, R wanted simply prepared dungeness crabs. But while at the store, seester ended up picking up some lobsters too.

I totally supported that decision.

July 2017 Family Dinner
The munchkins came back shortly after supplied with boba, slurpees (kids after my own heart) and a surprise they found at 7-11. More on that soon.

Nini saw the lobstahs and quickly picked them up and posed for a pic. I  have at least a dozen pictures of her mom doing the same thing over the past few years–same genes and all.

July 2017 Family Dinner
Oh our boys…..

July 2017 Family Dinner
While the sibs were bustling away with prep, I turned my efforts to something extremely important.

Cocktails.

Since it was so hot out and because the kiddos had picked up their own slurpees, I whipped up a batch of Tropical Fruit Wine Slushies. Adult slurpees in my opinion.

July 2017 Family Dinner
In a heavy duty blender, I filled the pitcher with frozen tropical fruits (mango, pineapple, papaya), a whole bottle of sauvignon blanc, lime juice, simple syrup, fresh mint leaves and a few splashes of vodka. Everything was quickly blended and that’s it!

Deliciously cold and refreshing. Another one of those summer-in-a-glass types of cocktails.

July 2017 Family Dinner
Remember that surprise I mentioned that the kiddos found at 7-11?

It was henna paste!

And the coincidence was that earlier that day, we were trying to get T’s friend over that night to do henna for us but things didn’t work out because she was out of the paste.

Why did we want her to come over and do henna for us?

Why not?

July 2017 Family Dinner
Henna is a temporary body art that is imprinted on the skin through a paste made from ground henna tree. The paste the munchkins found were premixed and sold in little conical tubes for ease of application. Kind of a random thing to find at a 7-11 in Orange County–but sometimes you just got to go with fate.

July 2017 Family Dinner
And with that–we went into full henna mode! The gals had a wonderful knack for it and did all of these beautiful designs by free hand.

July 2017 Family Dinner
Seestrah and I are thinking of hiring them out for parties.

Kidding–not kidding.

July 2017 Family Dinner
Check out this dragon Nini did for me–isn’t she so talented?

Apparently having an actual dragon tattoo wasn’t enough for me so I needed a henna one too.

Mother of Dragons and all….

Okay, I’m more like Mother of Puggle but Bella has the heart of a dragon.

Or more like an appetite of one.

July 2017 Family Dinner
And then we all started getting a rumbly in our tummy. Apps time!

I made one of my go-to bites that I love having all summer long — Burrata Bruschetta with a Balsamic Reduction. Nina lent a hand by pan frying (yup PAN FRYING) the sourdough in olive oil and rubbed it down with garlic cloves. It was topped with chopped heirloom tomatoes, more fresh garlic, EVOO, red chili flakes, basil, ooey-gooey burrata and a drizzle of reduced balsamic vinegar.

These are great as apps but there are so many times that I whip this up for a quick light lunch when it’s warm out. Perfect.

July 2017 Family Dinner
And then it was time to steam those crustaceans!

We love crabs, lobstahs, ‘shramps, crawdads….actually, we’re pretty much into all seafoods.

And riverfoods?

Lakefoods?

Are those even things?

July 2017 Family Dinner
T also picked up some ginormous giant clams (yes, I know that was redundant but they were HUGE!) so we threw those on the grill along with some romaine for a salad.

July 2017 Family Dinner
And after the wine slushies were gone, there was just wine. Well, lots of wine.

The chardonnay from Starmont is the fuel T and I guzzle down every Black Friday to muster the energy to keep up with our other sibs’ shopping marathons. Without it, we would be passed out by 9am.

July 2017 Family Dinner
Speaking of passing out…

She had a VERY action packed day and was down for the count. But she still wanted to be in the midst of the action and decided to take her naps underneath us.

July 2017 Family Dinner
Here are those giant clams again. Once out of the grill, T spooned a butter-soy-garlic sauce into them and topped it with fresh cilantro. Those buggers were super meaty!

July 2017 Family Dinner
N made this rad salad with grilled romaine lettuce, cukes, tomatoes, and avocados which was topped with pickled red onions and a grilled flank steak that had an Asian inspired marinade. The salad had a light soy-sesame dressing and was delectable!

July 2017 Family Dinner
Since we went for a simple steamed prep for the crabs and lobsters, N upped the gluttony ante and made a big ol’ bowl of Garlic-Butter Noodles. YES PLEASE!

July 2017 Family Dinner
The terrible pic does not do the food its justice.

I had some dang impatience to eat so I couldn’t be bothered to fiddle with adjusting the camera.

Nope…I don’t regret it.

July 2017 Family Dinner
Happy Fam! (Yes, I used flash…cringe.)

I spy a glowing-eye Bella.

July 2017 Family Dinner
After gorging ourselves on savory, we turned to sweet.

Yin to yang, right?

July 2017 Family Dinner
For the birthday buddies, Maya helped me to make this Peanut Butter-Oreo Chocolate Icebox Cake.

July 2017 Family Dinner
Looking at it again, it kind of looks like an ice cream cake—doesn’t it?

Hmmm…there’s always next time.

July 2017 Family Dinner
And after dinner, the antics continued because random henna sessions weren’t enough.  T busted out some new clay mask she got so we had to give it a spin, right?

What you don’t see is that we actually coerced R into letting us schmear that stuff on him too. He was less than thrilled so since it was his birthday dinner, I let him off the hook and decided not to post the pic I took of him. Plus he looked like we were rather torturing him so who wants that kind of stuff on-the-line?

Hehehe…

July 2017 Family Dinner
And that was it! Dragon Boat races, Polynesian dance performances, henna, clay masks, cooking, eating, drinking and a passed out a puggle.

Just another average Fam Din down in the books. ❤

Happy Birthday N and R!

July 2017 Family Dinner

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This Month’s Family Dinner Menu

Cocktails: Tropical Fruits Wine Slushies, Various Wine
Appetizers: Burrata Bruschetta with Balsamic Reduction
Entrees: Steamed Dungeness Crabs & Lobsters, Grilled Giant Clams with Soy-Garlic Sauce
Sides: Garlic Butter Noodles, Asian Flank Steak over Grilled Romaine Salad
Dessert: Peanut Butter-Oreo Chocolate Icebox Cake

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!

Sparkling Rosé Sangria
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

Desserts/Pastries · Sponsored

Matcha Green Tea Cheesecake

Matcha Green Tea Cheesecake
If you’ve been with me for awhile then you’re probably familiar with my family’s obsession with ALL things matcha green tea flavored. So when it comes to our celebrations, I’m constantly trying to think of different ways to incorporate the finely ground matcha green tea powder in our desserts

Matcha Green Tea Cheesecake
We’ve done…..

You’d think we’d be sick of it all by now—but of course, we can’t seem to get enough of it!

There are even some health benefits to matcha — high in antioxidants, can assist with your concentration and help to detox. And if you use it in baked goods like I do, it finishes into a beautiful green hue –perfectly festive for the  holidays.

Matcha Green Tea Cheesecake
To close out my year as a Davidson’s Dozen, I thought I would take one of our favorite ingredients and combine it with their Safest Choice® pasteurized eggs. The end resulted in a rich and decadent Matcha Green Tea Cheesecake.

There are several different forms cheesecakes. Some are baked and some are unbaked like my Matcha Green Tea Icebox Cheesecake. There are fruit flavored, chocolate based and some are light and airy whereas others are rich and dense.

I generally prefer a denser texture –more along the lines of a New York style cheesecake –which is how this baked Matcha Green Tea Cheesecake was inspired by.

Matcha Green Tea Cheesecake

The crust of the cheesecake started off with chocolate sandwich cookies that I threw into the food processor — cream filling and all. Once the cookies were pulsed into the texture of sand, it’s then mixed with some melted butter and baked off in a springform pan for a few minutes to set.

The filling is a combination of cream cheese, sour cream (for that added bit of tang), sugar, Safest Choice®  Eggs, and a hefty dose of ground matcha green tea. Davidson’s Safest Choice® Pasteurized Eggs are all-natural, hormone and antibiotic free which all leads towards a delicious farm-fresh flavor. They give the cheesecake a smooth and creamy consistency that your loved ones will adore for the holidays.

The cheesecake is then baked in a water bath to provide moisture in the oven so that the top doesn’t crack. After chilling in the fridge overnight, it’s then topped with matcha flavored whipped cream. And I’ve got to admit–it tastes fantastic! Chocolate pairs especially well with matcha — the green tea is slightly bitter and balances the sweetness from the cake.

Matcha Green Tea Cheesecake

If you’d like the recipe for my Matcha Green Tea Cheesecake, click here. And if you need other delicious ideas for your holiday events, visit the recipe center at SafeEggs.com for cocktails, appetizers, entrees and desserts!

Happy Holidays!

Davidsons-Dozen-Blogger-Badge*DISCLOSURE: As a brand ambassador for the Safest Choice™ pasteurized eggs, I was compensated for the creation of this recipe and post. However, as always, all opinions are 100% my own.*