New recipe, July 18, 2012

Today we celebrated Dwight' s birthday with the always fabulous Thai Chicken Red Onion and Peanut Salad from Bruce Cost's Asian Ingredients. Still a 5!
Our new recipe is a Mai Tai from Epicurious. This is a great cocktail, and worked really well with the salad. We give it a 4.

New recipe, February 11, 2012

The new recipe is Whole Steamed Fish (we used swai fillets) with Ginger Coconut Sauce and Fried Shallots from Bruce Cost's fabulous book Asian Ingredients. We give it a 4. We had it with the Fried (or Roasted) Brussels Sprouts with Fish Sauce Vinaigrette from David Chang's Momofuku, which we have made many times before (it gets a 5).
Wine: Vigneto di Gino 2009 Verdicchio die Castelli di Jesi

January 4, 2011 new recipe

Dinner on 1/4/2011 was an Asian affair. As he has many times before, Carl made the Roasted Brussel Sprouts recipe from David Chang's Momofuku. The roasting gives them a lovely caramelized flavor, but the key is the spicy fish sauce dressing. David Chang serves them over puffed rice--so far we haven't tried that, but they are also spectacular with some white rice.

The new dish was Fried Chicken Wing Drumettes in Cilantro Batter, from David Cost's excellent cookbook, Asian Ingredients. These wings have a fantastic flavor, but I think we both decided that it was more fried food than we would usually eat.

Once again, I can't remember what the wine was.