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.

April 2017 Family Dinner
And how So Cal is it that somehow succulents were involved?

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

April 2017 Family Dinner
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.

April 2017 Family Dinner
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!!!!

_____________________________________________________

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

Advertisements
Sunday Family Dinner

Family Dinner Channels the Mediterranean!

June 2016 Fam Din

A couple of things about this month’s Family Dinner that we had last weekend.

First off, it was HOT AS HECK!! 104 degrees in Orange County and it wasn’t even technically summer yet!

Which is why we were okay with having {Diet} Coke Floats right out of the gates.

Y.O.L.O.

June 2016 Fam Din
Second, Fam Din took place two days after my eldest niece, Nina, graduated from high school.

She is the eldest of my siblings’ kids and my parents’ first grandchild. In many ways, she was all of our baby. In fact, I was in the room when she came into the world and heard her very first cry.

And now, here she is–all grown up and starting college this fall. How did this happen? So I was a cheering lunatic at the ceremony and a little sad….ALL at the same time.

Needless to say, I was still a little emotional two days later. Which is why I took a ton of pics at dinner. So be warned—there are more photos of the fam than food in this post. I’ll make it up to you next time.

But isn’t she adorable?

Nina

As I mentioned, it was a scorcher out that day and coincidentally, we all were feeling a little silly.

So it was no surprise that this happened….

June 2016 Fam Din

And then Lucasaurus had to break out his stunnahs because, well…

He’s a playah….

June 2016 Fam Din
We had anticipated the heat and wanted to create a menu that wasn’t too heavy. We settled on dishes with a Mediterranean slant and were able to use ingredients like oregano, mint, dill, pine nuts, feta, olives, anchovies and lemons. Plus, it lent to a colorful menu and who doesn’t love to taste the rainbow?

Next up–Cocktail Time!!! To help us cool down, I made several batches of Boozy Watermelon Lemonade. Doesn’t it just scream summah?

Refreshing, light, lemony and went down incredibly smooth….a little too smooth. That could be a good and bad thing.

June 2016 Fam Din
I’m going with good.

Oh, and the kiddos got regular Watermelon Lemonade–sans vodka.

June 2016 Fam Din
After the first pitcher or so, we needed a little nosh in our tummies.

Appetizers time!

I do enjoy a deviled egg from time to time but my seestrah absolutely L-O-V-E-S them! Which is kind of confusing because she doesn’t really like eggs.

Say WHAT?!? Say WHAT?!?

I know, she’s weird.

But then she pulls out a winner like this and then we were sold.

June 2016 Fam Din
Her Kicked Up Mediterranean Inspired Deviled Eggs were flavored with white truffle oil, paprika and then topped with crispy applewood bacon, freshly made tapenade and fried kale.

I know, right?!?

Tons of flavor and I loved the great texture contrast from the bacon and kale.

I may or may not have eaten like 5 or 6 of them…. but might I remind you–this is a “No Food Judgement Zone”.

June 2016 Fam Din
On to more fam pics….

These three melt my heart. ❤

June 2016 Fam Din

And then I go back into the house and find the seesters being a little silly.

Was it the Boozy Watermelon Lemonade?

Nah….I blame it on the kicked up Deviled Eggs.

June 2016 Fam Din
But….

When you can’t beat them—join them!

Throwing up SHAKA!…ROCK AND ROLL!…ZOT-ZOT!

Don’t know what zot-zot is? Ask anyone with ties to UC Irvine.

June 2016 Fam Din
And before we knew it, we needed another snack.

Hey–we started early that day and we like options!

So then I made a big batch of Kolokithokeftedes with a Tzatziki Dipping Sauce.

June 2016 Fam Din
What are Kolokithokeftedes, you ask? They’re delicious Greek zucchini fritters. Can’t pronounce Kolokithokeftedes? Don’t worry–neither can I. But they’re fab, nonetheless.

I made these from shredded zucchini, beaten eggs, chopped fresh dill and mint, feta cheese, panko breadcrumbs and some dried herbs. Just be sure to squeeze out as much liquid from the zucchini as possible before you make the fritters. Or you can do what I did and lightly salt them, put them in a colander and allowed the natural liquids to be drawn out. You’d be surprised how much liquid you’ll extract–I got almost 1 1/2 cups from about 2 pounds of zucchini!

After a quick pan fry, I sprinkled them with a bit of sea salt flakes and served them with Tzatziki.

As for the Tzatziki, it’s a breeze.

I mixed together shallots, garlic, diced cucumbers, Greek yogurt, sour cream, red wine vinegar, dill, salt and pepper. Very versatile and for the record, fantastic over grilled salmon, too.

June 2016 Fam Din
We love hanging out in seestrah’s backyard.

Great patio furniture, bistro lights, built in BBQ, lots of space and very SoCal inspired landscaping.

June 2016 Fam Din
And their jacuzzi is fantastic too!

June 2016 Fam Din
After some shenanigans, lots of pictures and even more cocktails – it was time to focus in on dinner.

Keeping with the Mediterranean flavors, seestrah made up a big batch of Oregano Chicken to be grilled.

June 2016 Fam Din
She marinated lots of bone-in, skin-on chicken thighs overnight. The marinade consisted of garlic, anchovies, olives brine, lemons, onions and fresh oregano.

Seestrah then handed it over to her hubs to grill low and slow so that the meat was wonderfully juicy and skin was perfectly crispy.

June 2016 Fam Din
Once the chicken was grilled and rested, it was slathered with a flavorful mixture of anchovies, olive oil, chopped olives, garlic, lemon juice and parsley.

As someone who loves olives, I thought this was fantastic!

The “topping” added the right amount of brininess and acidity to the chicken. If you’re interested, the recipe can be found here.

June 2016 Fam Din

While the chicken rested, I snapped a couple pics of the kid sibbies.

First up–Lucas and Maya and then Nini and Nina.

They. Are. Adorable.

June 2016 Fam Din
Back to dinner….

Big seester made two sides to go along with the chicken.

First, a bright and fresh Cucumber Salad that had heirloom tomatoes, olives, Persian cucumbers, feta cheese and lots of fresh dill. She dressed the salad with an anchovy vinaigrette.

June 2016 Fam Din
Her second side dish was this beautiful Orzo Salad.

June 2016 Fam Din
It was made of cooked orzo, artichokes, tomatoes, olives, feta cheese, pine nuts, fresh basil, lemon and shrimp.

I adored it–LOVED what the pine nuts added to the dish.

June 2016 Fam Din
Now isn’t this plating a delicious sight?

I also added a dollup of tzatziki to the party because why the heck not?

June 2016 Fam Din
After dinner, we lounged about and enjoyed some more vino.

June 2016 Fam Din
We chatted about random stuff, laughed a lot, sang a bunch of 80’s hits, did a little gossiping and started planning for July’s menu.

It’s never too early to plan the next meal in our book.

And trust me, I would have loved to have share the video of us singing Jessie’s Girl.…but I value my life too much.

June 2016 Fam Din
Finally, it was time to dig into dessert.

Carrying on with the Mediterranean flavors, I made an olive oil cake–a Chocolate Olive Oil Cake –and used Nigella Lawson’s recipe that can be found here.

June 2016 Fam Din
If you’ve never had an olive oil cake, don’t worry, it doesn’t taste like olives. The oil just lends to a very moist sponge and gives a slight floral flavor. It works particularly well since there’s no flour in the recipe but instead it uses ground almonds.

And it’s freaking delicious.

I paired the dense, chocolatey cake with a whipped berry cream. Super easy since I made my standard whipped cream and then folded in crushed fresh blueberries and raspberries. And it was fantastic!

YUM!

I’d definitely make this combo again. And you should make it too.

June 2016 Fam Din
Moral of the post?

I love Family Dinners in the summer.

Even when it’s just “almost” summer.

June 2016 Fam Din
Days are longer and the sun hangs out until 8ish.

Which means more time for food and a lot more time with the fam.

June 2016 Fam Din

And in my book, that’s definitely a Win-Nguyen!

June 2016 Fam Din

This Month’s Family Dinner Menu

Cocktails:  Boozy Watermelon Lemonade
Appetizers: Kicked Up Mediterranean Inspired Deviled Eggs, Kolokithokeftedes with Tzatziki
Entrees: Grilled Oregano Chicken with Green Olives & Anchovies
Sides: Cucumber & Heirloom Tomato Salad with Anchovy Vinaigrette, Shrimp and Orzo Salad
Dessert: Chocolate Olive Oil Cake with Whipped Berry Cream

Appetizers/Small Plates · Giveaways · Vegetables/Vegetarian

Sriracha Deviled Eggs + The Pioneer Woman Holiday Cookbook GIVEAWAY!

Sriracha Deviled Eggs

As my nephew, Lucasaurus, would say…..

Oh Yea! Oh Yea! Oh Yea!

The other week I came home to a package on my doorstep from the fabulous Ree Drummond (The Pioneer Woman). Within seconds I ripped it open to find a lovingly signed copy of her new cookbook – The Pioneer Woman Cooks: A Year of Holidays

Sriracha Deviled Eggs

Over a 100+ lip-smackingly delicious recipes that are just darn gorgeous. And perfect for any holiday from Valentine’s Day to Cinco de Mayo to Turkey Day and heck–even game day!

I was already drooling from the ravishing photos when I came across the page for Sriracha Deviled Eggs. Sriracha? Deviled Eggs? Football Finger Foods? YES, PLEASE!

And let me tell ya……they are darn good and so quick and easy to make! Ree describes them as “with a Spicy Asian kick“—just like me 🙂

Sriracha Deviled Eggs

In celebration of Ree’s new cookbook, I’m giving away (3) signed copies of it! Yup–you read correctly… THREE COPIES!

There are six (6) different ways to enter (increase those odds, Baby!) To Enter, please be sure to leave a separate comment for each indicating which of the below you did This Giveaway has ended- THANKS!

  1. Leave a comment sharing what is your favorite holiday dish to make;
  2. Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already Subscribe, leave a comment indicating so);
  3. Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so);
  4. Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so);
  5. Follow our boards on Pinterest (If you already Follow us, leave a comment indicating so);
  6. Follow us on Instagram (If you already Follow us, leave a comment indicating so

The deadline to enter is Thursday, November 7th at 5pm (PST) This Giveaway has ended – THANKS! and the winners will be notified the next day. Good Luck!

Thanks so much to The Pioneer Woman for sponsoring this giveaway! And don’t worry Bella, I won’t give away our copy.

Bella

___________________________

Sriracha Deviled Eggs
Makes 24

Ingredients:

1 dozen hard-boiled eggs (peeled, sliced open, and yolks removed)
1/4 cup mayonnaise
3 tablespoons Sriracha
1 teaspoon rice vinegar
Salt and pepper to taste
Black sesame seeds, for garnish

Mix the yolks with the mayonnaise and Sriracha. Then add the rice vinegar, salt, and pepper. Mash it and mix it together until the mixture is smooth. It will be a little on the thin side. Spoon the filling into the egg halves. Then sprinkle a few black sesame seeds on top.

Note: I opted to use a piping bag with a decorative tip to fill the eggs and topped them with a sprinkle of paprika and some chives—but the eggs are just as delish as is.

Recipe from The Pioneer Woman Cooks: A Year of Holidays