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.
V+L were in charge of this portion and came up with wonderfully fresh and sweet Scallops Carpaccio.
And before you ask for the green, might I direct your attention to the chopped cilantro and green platter???
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.
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.
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.
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.
In addition, I made a big batch of my Cilantro-Lime Rice because carbs are my friends.
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?
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.
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”.
Silly, I know. But I wouldn’t change anything.
It’s what our Family Dinner is all about. ❤
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