Last night’s dinner
The marinade for the chicken was terrific. Their recipe for peanut sauce-not so much. Instead I heated in a small pan (not measured-basically by taste and texture preference); peanut butter, rice vinegar, chicken stock, soy sauce, chilis, cumin, cilantro, lemon juice and a bit of brown sugar. Let thicken and Bob’s your uncle.
We had it with rice noodles and a salad of spinach, peppers and radish. This was topped with a dressing of; sweet chili sauce, sesame oil, honey and lemon juice. Terrific!
My father-in-law has eaten a lot of authentic thai food and loved this. He is a pleasure to feed (but even nicer to just have around) and surprised me Tuesday with a box full of copper pots! Oh, what fun they are going to be to play with! I made the peanut sauce in a little sauce pan and was blown away with how it conducted heat.
Not only did we get to go to Beau’s yesterday (so friendly, great tour and lovely samples) but we happened upon a winery just down the road.
Who would have thought?
The wine was crisp, a bit of a granny smith apple undertone, cold (very hot day) and the conversation was a treat.
We’ve even got a few bottles now at home-I don’t think they are long for this world. Our host even invited us to eat our picnic on his patio. This would be an amazing place for; a day trip, wedding, birthday, quick weekend away…
Check them out at:
Read a great article all about them:
This turned-out to be one of those days that you look back and remember as being just perfect. The company, the food, the serendipity…
Stephen has a yen for beef/burgers but I want something a bit different so this should do the trick for both of us.
From the Canadian Living website
1small red onion
2 tbsp water
1/2 small onion, grated
1/4 cup chopped fresh coriander
2 tsp minced jalapeño pepper
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1 lb lean ground beef
1 cup cherry tomatoes, quartered
With sharp knife, cut red onion into paper-thin rings. Soak in bowl of ice water for 1 hour. (Make-ahead: Drain; cover and refrigerate for up to 24 hours.)
Meanwhile, in large bowl, beat egg with water; stir in grated onion, chopped fresh coriander, jalapeno, ground coriander, cumin, salt and pepper. Add beef; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes. Top with red onion and cherry tomatoes.