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astic we planned to have a casual dinner together no theme low maintenance hence the not really fam din dinner situation plus i somehow chose to come up during a heatwave with high humidity so the least amount of cooking was paramount that day while we were out getting groceries we stopped by a few places to pick up essentials caffeine and hand soaps we only ordered three drinks yet somehow ended up with six but we did intentionally end up with that many bottles of foaming hand soap 40 to be exact hey there was a sale while i was up there i was happy to see that lucas had not lost his touch with being a puppy whisperer and for those of you that have been paying attention yes my fur niece lucy who is a goldendoodle when from a dark brown to white still as adorable and puppy hyper as ever and although it wasn t a family dinner some things remain the same like the kiddos catching up on homework maya is working two computers and her phone at the same time those techie gen z kiddos she even managed to get her big cousie nina to help her on a poster for a presentation she was going to do later that week confession i also joined in on the coloring because i do love to color and of course there were a few adult beverages consumed since it was 105984266978 degrees out i wanted to have something like and refreshing aperol spritzes it is plus it helped me pretend that we were summering somewhere in italy while drinking these spritzes on a balcony in venice and because i know my family i picked up some goodies for a simple cheese and charcuterie board for them to nosh on although this was not what i had planned for appetizers seester n and her fam always arrive r a v e n o u s even though they know dinner won t be ready for hours to avoid a hangry backlash i grabbed some spicy c alabrese and a wedge of saint andré triple brie cheese while we were at trader joe s we also found some spinach artichoke dip in the fridge and toasted up the sourdough bread that i had baked earlier along with some fresh figs from t s tree in the backyard i can t tell you how much i ve missed this grumpy face since it was soooo hot out i wanted an easy appetizer that was light and required little to no cooking it really is a no brainer what this family likes sashimi and sushi so we swung by tokyo central to see what they had fresh that day and they had a lot i grabbed several packages of fresh fishes nori picked ginger yuzu kosho and a few other snackies to enjoy another day after making the rice i immediately handed the reigns to our resident sushi chef nini she seriously has skills not just knife skills but she also makes this crack sauce that should be bottled that afternoon she got some back up from her big seestrah nina on forming the nigiri rice and this is what they came up with sashimi plate of fresh salmon akami c hūtoro and wakame a sushi plate of salmon nigiri akami nigiri masago gunkan and spicy salmon avocado rolls amazing right and how adorable is she yes nini is starting her 3rd year in college but she s been in charge of our sushi sashimi for years now just goes to show what can happen with a munchin with a good palate and has been exposed to the kitchen at a young age then there was the main course when seestrah n texted that she would make us bún chả hànội i squealed with glee ask bella she can confirm bún chả hànội is a northern vietnamese dish that consists of grilled pork skewers and pork patties with vermicelli noodles and fresh herbs veggies the flavors are both extremely savory and slightly sweet with pungent in a very good way notes from the nước chấm dipping sauce and bright herbaceousness from the herbs greens and pickled veggies it s so damn good bún chả hànội was thrust into the mainstream foodie spotlight when anthony bourdain may he rest in paradise brought president obama may he long live to enjoy the wonderful dish on his parts unknown show seester n had marinated the pork overnight with ingredients like fish sauce sugar pepper oyster sauce garlic and shallots for the thinly sliced pork we skewered them on bamboo sticks that she had soaked overnight in water for the ground pork with the same marinade we formed them into little patties and for the record she sure did scold us when she thought we didn t make them the correct size or shape once done we handed it over to my bil to grill also can we give a big c o n g r a t s to c for being newly retired i m incredibly envious we all are you may think the pork looks a bit fatty but oh man when it chars up it s sooo good i ve got to assume the neighbors were very jealous smelling all the deliciousness that was being grilled this grill basket is a must so that the patties don t fall through the grates you can pick them up for a few bucks at your local asian grocery store yeah we moved onto some pine ridge wine by then and then some rosé and then some decoy cabernet sauvignon hello it s been six months since we had seen each other it had finally cooled down a bit so we braved dining al fresco take a gander of this beautiful spread of bún chả hànội bún chả hànội does looks similar to bún thịt nướng i would say that some of the differences is that traditionally the nước chấm is much lighter and less pungent in the former dish it s a bit watered down so that when served the pork patties and grilled pork are swimming in a bowl of it you also dunk the vermicelli noodles into the nước chấm versus having everything already assembled in the bowl like with bún thịt nướng think of it kind of like tsukemen ramen where the noodles are served separately and you dunk it in the sauce broth it may appear to be heavy with all of the pork but the dish is surprisingly light and is the perfect meal for a hot day all of the fresh herbs and greens definitely contribute to that it s really one of my favorites although our time was short it was so good to spend some qt with the family and see the munchkins together again both furry and furless some things never change they re still hams p s nini did make us a delicious dessert a mango royale but we somehow managed to forget to take a picture of it doh prime example of how this was not your standard family dinner p s s i will be posting the recaps of the other fam dins to catch up in the next couple of weeks pinky swear p s s s pops is 79 and is definitely in the high risk group so he stayed home that night rest assured we visited him masked and safe the next day to bring him leftovers p s s s s this is him realizing that we also brought him lunch from the cheesecake factory him is that cheesecake factory my favorite all the delicious things we cook and bake for him and the cheesecake factory is still his favorite this guy lol and that s it until next time friends stay safe and please wear a mask _________________________________________________________ not really fam din dinner menu cocktails aperol spritz various wines appetizers cheese and charcuterie board sashimi sushi entree bún chả hànội northern vietnamese grilled pork and pork patties with vermicelli noodles dessert mango royale appetizers small plates seafood shrimp and tofu dumplings september 16 2019 january 24 2020 the culinary chronicles leave a comment dumplings potstickers wontons gyozas mandu i love them all and the fam sure does too dumplings have made their appearance at a few of our family dinners before and i happily oblige to make them since it gives me an excuse to make lots of extra to stash away in my freezer you know for those dumpling emergencies we all have them right i had been scrolling through instagram a few weeks before my birthmonth s fam din when i saw a pic of the cutest little dumplings that had shrimp tails sticking straight out of them adorable i had never seen anything like them before and knew right then i had to make them one of my favorite korean food blogs is maangchi she s hilarious and her recipes are delish in fact the korea seafood soft tofu stew we make is a slight variation of hers i recalled that she had a recipe for shrimp and asian chive dumplings or mandu where she added crumbled tofu and thought i would do the same for my dumplings now if you re someone who says eeeewwww tofu let me say two things fresh tofu really has the mildest of flavor if any and in fact they usually just take up the flavor profile of whichever sauce or seasonings it s served with as for these dumplings it s added solely to provide extra juiciness to the filling don t yuck my yum that is all as for the rest i kept the filling pretty simple since the majority of the dumpling pouch would be filled up by a whole shrimp so in addition to the crumbled tofu i just added just some more chopped shrimp fish sauce and a few aromatics easy peasy the end results were shimmy shimmy good there s really something so satisfying about biting into a whole shrimp and having the rest of the filling be just so darn juicy i was also told that it was some of my family member s favorite dumplings to date and they can be a tough crowd and as for the shrimp tail that proudly sticks out it s not just for decor they became rather a handy mechanism to hold on to when picking up the dumpling to dunk into the sauce functional and deliciously cute now that s a killer combo __________________________________________________________ shrimp and tofu dumplings makes approximately 40 dumplings ingredients dumplings 8 ounce block of firm tofu 40 butterflied whole shrimp with tails intact ½ pound of shrimp peeled and deveined ½ cup chopped scallions ½ tablespoon finely minced garlic 1 tablespoon shaoxing wine 2 teaspoons toasted sesame oil 2 tablespoons cornstarch 1 tablespoons fish sauce sauce more if needed ½ teaspoon black pepper 1 package dumpling wrappers approximately 50 skins dipping sauce 4 tablespoons soy sauce 3 tablespoons chinkiang black vinegar 1 tablespoon sesame oil ½ tablespoon sugar 1 tablespoons homemade sichuan chili oil both the oil and flakes press and drain your tofu by wrapping the block in a few sheets of paper towels and then place it on a large plate place another large plate on top of the tofu block and place a heavy object on top to weigh it down e g a large can of veggies a book etc allow the tofu to drain for about 15 20 minutes place the ½ pound of peeled and deveined shrimp in a food process pulse several times until the shrimp is well chopped up but has not yet become a paste you can also hand chop the shrimp on a large cutting board once done place into a bowl crumble the drained tofu into the bowl of chopped shrimp add in the scallions garlic shaoxing wine sesame oil cornstarch fish sauce and black pepper mix well to combine test the filling for seasoning by taking a small spoonful of the mixture and pan fry in a nonstick skillet for 1 2 minutes on each side taste and adjust the uncooked filling as needed begin assembly of the dumplings lay one dumpling skin on a flat surface dip your finger in water and moisten the edge of the wrapper place one of the butterflied shrimp in the center of the wrapper cut side down so that the tail lifts up spoon about 1 teaspoon of the filling over the shrimp pick up the dumpling and fold the skin over the shrimp filling begin pleating and pressing the edges together to seal around the tail place the filled dumpling on a baking sheet and continue until all the filling skins have been used to steam arrange the dumplings in a steamer lined with cabbage leaves or parchment paper and steam for 8 10 minutes the shrimp tails will become pink and opaque while the dumpling skins will become rather transparent you can lightly squeeze the dumpling and feel that filling has become rather firm to pan fry heat a large skillet to medium high heat with 2 tablespoons of oil place a single layer of the dumplings in the pan fry the dumplings for 1 2 minutes until the bottoms are golden carefully pour in about 1 3 cup of water and immediately place a tight fitting lid over the skillet lower the heat to medium low and allow the dumplings to steam for 4 5 minutes remove the lid and cook until all the water has evaporated if you need to fry the dumplings in batches use a paper towel to wipe the frying pan clean before repeating the above process while the dumplings steam pan fry whisk all of the ingredients together for the dipping sauce and set aside once the dumplings are steamed transfer to a platter and serve immediately with sauce enjoy if you would like to freeze the uncooked dumplings place the baking sheet directly into freezer for 2 3 hours after you have assembled them be sure that the dumplings are in a single layer and are not touching each other once the dumplings are frozen you may transfer them to a sealed container they can be kept in the freezer for a few months and should be cooked frozen add 1 2 additional minutes to the cooking time when steaming sunday family dinner may the fam din be with you september 14 2019 the culinary chronicles 1 comment holy cow it s been a hot minute since i ve last posted and boy do i have a lot to catch you up on since my last post we ve had four family dinners a ton of kitchen experiments and foodventures a little bit of travel and now we just bid a see ya later to my brother and his fam as they embark on a world wide adventure for the next year so let s pick up where i left off our may family dinner which covered three birthdays dad l and yours truly yes may i know for an appetizer i chose to make dumplings because you know how much we love them i had been scrolling through instagram one day and saw a picture of these cute dumplings with whole shrimp in them i had to make my own version of them so i mixed up an easy filling of chopped shrimp crumbled fresh tofu for extra juiciness scallions fish sauce sesame oil pepper and a bit of cornstarch i then laid a butterflied shrimp with tail on down on a dumpling skin and put a bit of filling on top a few pinches to seal and voila whole shrimp and tofu dumplings i ended up pan frying them although steaming them would also be delicious and they turned out great super plump and succulent and not only did the shrimp tails add a little something to the presentation they became quite functional as a means to pick up the whole dumpling with cute and useful that day also happened to be the series finale of game of thrones and if you read this post you know my fam loves us some got i had been saving this particular 2014 game of thrones cabernet sauvignon for some time and that night seemed like the perfect time to crack it open and i just so happened to score this game of thrones themed monopoly board from a dear friend so obvi game on the fur babies were very vested in the iron throne back to the food at the 11th hour i asked brother to make some oven roasted crispy pork belly because really it s always a good time for pork belly i had seen this recipe from kirbie s cravings and had wanted to give it a roll for a long time the process was really easy and the salt crust pulled ou...