Special Occasion Menu
Wednesday, March 23, 2016
Last Saturday was Katie's 21st birthday. Twenty-one is a very important birthday and it demands a spectacular birthday dinner. Today I'm sharing one of our families' favorite menus for a special occasion. It is a little more labor intensive than an everyday dinner, but so worth it in deliciousness when you really want to pull out all the stops.
Here is the line up along with recipes:
Thai curry seafood
Chicken satay with peanut sauce
and for dessert Mario Betali's Panna Cotta
Let's start with the chicken satay and peanut sauce because you can do them both the night before if you like.
I slice up 4 or 5 boneless, skinless chicken breast like so-
And marinate them in the Yoshida marinade from costco by placing them in a ziplock bag with about a cup of the marinade and then refrigerating it overnight or for a minimum of 6 hours.
When you're ready to cook them thread them onto wooden skewers and have your man child squat with them.
Spread the satays out in a single layer on a baking sheet and broil for about 4 minutes, flip, and broil 4 minutes on the other side or until cooked through with no pink in the middle. Serve with...
This is my mom's peanut sauce and boy are you going to thank me when you try it. Or her, if you want to thank her I will pass it along.
In a 2-quart pan, combine 1 cup water, 2/3 cup creamy peanut butter, and 2 cloves garlic (minced or pressed). Cook over medium low heat, stirring, until mixture boils and thickens. Remove from heat and stir in 2 tablespoons firmly packed brown sugar, 1 1/2 tablespoons lemon juice, 1 tablespoon soy sauce and 1/4 teaspoon red pepper flakes. Serve hot. If made ahead, cover and refrigerate for up to 2 days.
Now for the Mandarin Salad. I love it because it is light and refreshing and goes really well with any Asian type foods you might serve. I think I got this recipe from my friend Susan in Virginia but it's been so long I'm not entirely sure. Susan, if it is your recipe, thank you and credit. I am giving you credit-however that is done.
1/2 c sliced almonds 3 TBS sugar
1/2 head iceberg lettuce 1 c chopped celery
1/2 head romaine
2 whole green onions, chopped
1 11 ounce can mandarin oranges, drained
1/2 tsp salt dash of pepper
1/4 c veg. oil 2 TBS sugar
1 TBS chopped parsley dash of tabasco
2 TBS Vinegar
In a small pan over medium head, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. When they are done spread them on a piece of tin foil to cool.
These are so yummy all by themselves. My advice is twofold, first, wait before tasting them. They take awhile to cool down and will burn your tongue like the dickens if you are not careful. When these come off the stove everyone in my family eyes them with trepidation and anticipation because we all love them and we have ALL been burned when we were too eager/greedy. The second part of my advice is, even though they are really tasty to munch while you're cooking-try to leave some for the salad.
Mix all dressing ingredients in a blender or magic bullet, cover and chill. This can be done earlier in the day or the night before to make getting everything done easier.
Mix lettuces, celery, and onions. Just before serving add almonds and oranges. Toss with the dressing.
Now onto the star, the seafood curry.
The recipe is originally from Epicurious but it has been heavily edited by my Aunt Colleen. I'm sharing her version because it is better.
Bon Appetit and have a wonderful day my friends.