HAPPY BIRTHDAY FELIX & MITSUE

We decided to try out this recipe for Peruvian Lime Chicken that we found in Cooks Illustrated, because it sounded so delicious. It was! The chickens are cooked "standing up," which makes them look rather creepy in the oven. You can either use a stand up roaster, or they suggested beer cans, with a little bit of beer in them. We used coconut water cans (I can't get enough of it, btw), with water in them. They turned out great. To make things even better, Kevin prepared some duck confit, which we had as an appie. Dessert was birthday cake, of course, from one of our favourite Chinese cake shops: Anna's.

Felix got so many lovely gifts, including this wagon! And he really had a great time! Thanks to all for coming!

PORKY PICTURES

Check out the progress of that pork! It was so delicious, perfectly tender and fantastically flavoured. Well done chef Kevin!

Menu for Sunday - Pork and Sake

To start:

Serrano Ham and Hearts of Palm on Belgian endive(salad)

with Barbecue Pork and Avacado Sashimi

Main will be Asian Pork Pot Roast with baby bok choy and roasted carrots

Desert will be a selection of chocolates and liqueurs.

Maiko will pair with Sake.

Perhaps bring a liqueur of your choice?

FINALLY! FOUR FORTY: THE PORK EXPERIENCE

After gentle prodding from my co-conspiritress Ms. Wong, finally our pork night has arrived!
Can't wait. Will post menu soon...

Congee, December 26th

I thought it would be good to sooth our stomachs after roast beef and turkey dinners. It took all day, making the chicken stock from scratch with kafir lime leaves and lemongrass and finishing it off with(in hindsight maybe a little too much) ginger. Then we took some of the leftover roast beef along with fresh sauteed spinach and green onion.
Delicious and not too heavy.

A little muscle, a little steak

A thing about muscles. Never cut off the oxygen flow to the muscles before you cook them. Don't twist the bag or tie the top off. Get them to put a scoop of ice in the bag and then just leave it open. Let them breathe...

We had Steak Moules Frites and spinach salad with organic dried cranberries, goat cheese and pecans.

Nathan brought Treatza Pizza for dessert! Thanks DQ! Thanks Nathan!

We decided to count this as a 4/40 even though in was really a 2/40. We counted ourselves. Because we are a little behind. Let's see how many we can get done during the festive season!

I am urging Kevin to have a pork & sake night!

xomby

Duck rillette with horseradish-dill sour cream and pickles