Saturday, March 5, 2011

Mardi Gras Supper Club

Hi Bistro Society. Ted here.

Next week is our Mardi Gras themed supper club, 7PM at Anne and Ted's. Time to gear up.

Here are some recipe ideas, but you are of course welcome to bring whatever you deem appropriate. New Orleans, Cajun, Creole, etc.

Jambalaya, etouffe, red beans, gumbo, dishes with oysters, esp. Oysters Rockefeller.
A traditional Mardi Gras dessert is King Cake: http://en.wikipedia.org/wiki/King_cake

Anne and I will make shrimp with a special New Orleans style BBQ sauce.

New Orleanian Kathy Rodriguez, one of the founding members of Bistro, has suggestions for booze, which is very important during Mardi Gras:

Beer is the usual accompaniment. I don't know if we can get New Orleans beer here, but two faves are Abita and Dixie. Otherwise, whatever you think is suitable.

Cocktails recommended: Sazerac, Ramos Gin Fizz, Pimm's cup, Hurricane, pink squirrel, grasshopper, jello shots.

Anne and I will greet you all with the famous brandy milk punch.

Please let us know what you intend to bring.

"Laissez les bon temps rouler!"
"Let the Good Times Roll"


Tuesday, October 19, 2010

Recipes, mother fuckers.

So, it's been almost one year to the day since I posted on this sucker, suckas! Crazy.

To begin, for your viewing enjoyment, Ted's and my last visit to Pok Pok enjoying the wings.



So good. Like little wings of bacon, or something equally delicious.

There is no picture of me devouring the wings. That imagery is not for the faint of heart and would put you off your dinner.

Prepare yourselves for Pok Pok wing recipe and video madness. Pay particular attention to the video, as it deviates from the recipe significantly. The wing making happens toward the end of the video. The TV show host is obnoxious, but the chef is charming in his modesty and sheer brilliance.

Rudimentary recipe from Food and Wine.

A more exacting version from The youtube at about 4:45 minutes in.

Ted and I debriefed after Bistro on Saturday and decided that a discerning chef will go light on the rice flour and even lighter on the tempura mix. Also, fry those cocksuckers (ha!) for longer than 10 minutes. Go for golden. We highly recommend the carmelization process at the end of the video.

With that, I wish you all happy wing making.

Sunday, October 11, 2009

Anyone wanna get together for dinner?

Ted and I have this beautiful magnum of Oregon Pinot Noir we've been dying to share with you Bistro kids. We've brought it up to a few of you, and the idea of a locavore dinner surfaced. . .

So, what do you say? Want to pull together some ideas for a dinner that would honor local flavors? We could expand the definition to the Northwest.

I propose Saturday, November 14th.

Let's get together! I miss our group!

Sunday, March 29, 2009

baci



We are looking forward to hosting the So It Partay in a few weeks! We will pretty much be out of town (yay!) until then, so, I wanted to touch base re: logistics.

How about we get started around 6p. We have a cozy, quiet downstairs and you parental types are welcome to bring your kids and put them to sleep here.

We are still planning to learn how to make the Gravy while in Portland and so so look forward to sharing it with you all.

the menu:

Jen & Jeff: lemoncello
Marcy & Freddy: mozzarella, bread, veal app & dessert
Keila & Broc: fish item
Anne & Ted: minestrone & pork item
Gita & Jason: pizza & caesar salad
Mela: main dish or app
Nici & Andy: Gravy with some sort of carrying agent

Some material to excite you:

The Food of Southern Italy
Italian Regional Food: The South
Food & Wine Recipe Search
Wines of Southern Italy
Sauntering Through Southern Italy: Puglia and the Wines of Conti Zecca

Sunday, February 15, 2009

Planning for So It

Southern Italy, yo.

The thing that I heard about southern Italy when Ted & I were there was that things in So It are stronger - darker, thicker coffee, stronger wine, denser flavors. . . yeah.

We're meeting to discuss the menu, and we desperately miss those of you who couldn't join us this evening . . . . This is going to be stream of conscience so I beg your pardon.

So, Marcy & Freddy are doing appetizers and dessert.
Marcy wants to make fresh mozzarella


Nici & Andy are making their brother-in-law's slow cooked red sauce = Italian gravy. Think meatballs, think pork, think old family recipe that will knock your knickers off. This will go with pasta. They're also going to kick out some homemade bread.

Keila needs to huddle with Brock, but the idea is to do an entree with a fish.

[As an aside: there's a store in Butte (Front Street Market Eatery) that we thought it would be fun to road trip to some Saturday in April to shop. Let me know if you're interested or if you have more information . . . .]

And also . . .

Ted & Anne will make a minestrone.
Anne also wants to make something that honors pork in some respectful manifestation . . . it will be a main dish.

Freddy making something with veal for an appetizer.

So that leaves us with some ideas that we'd like to see come to fruition. Speak up if you want to take one of these on:

pizza - Neopolitan
salad - Cesar - Nici & Andy have a recipe that they're happy to share!
another dessert?
What about another main dish or appetizer?

Speak up, foodies!

The Persian Feast

Sorry it took me so dang long to get these few photos up. Can't wait for so italy.


lovely table, Jason and Gita


ash came first


and then the entrees (feel free to post recipes)


either Marcy or Freddy was talking and clearly saying something brilliant


ah. mmmmmmm.


xo


dessert!