• 22Jun

    It’s Mom’s 71st Birthday today! It will be a big party at her house with about 30 people – mostly friends. She is one popular lady because she is kind and fun and thoughtful and smart and wise and can dance a mean tango! Oh, and don’t give up that karaoke mic as she will hog it all night. So while she hosts her friends for this 71st birthday celebration her kids are cooking up a storm. True to any Chinese party there will be more food than even Mochi can imagine 🙂 Here is the menu:

    Snacks after a few hours of Mah Jong:

    Grilled Niman Sausages with Fruit Mustard

    Carrot Pineapple Cake


    Tangy Thai Dip with Crackers

    Dinner (cooked up by Cathy, sis Patty and myself):

    Korean Cucumber and Glass Noodle Salad with Surimi (C)

    Japchae (C)

    Korean Beef Shortribs (C)

    Orzo & Arugula Salad with Pine Nuts and Cranberries (P)

    BBQ Baby Back Ribs (P)

    Tamarind Glazed Salmon Grilled on a Cedar Plank with Santa Rosa Plum Chutney (S)

    Old Fashion Potato Salad (S)

    Grilled Vegetables (S)

    Mom’s Favorite BBQ Chicken Drumsticks

    Strawberry Whipped Cream Birthday Cake (R)

    Wow, guess I’d better bring along some digestive enzymes.

    Have a fun day Mom! 🙂

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  • 19Jun

    Here’s yesterday’s wheat and dairy free menu for a very nice couple…

    Roast Sea Bass with Rock Shrimp, Avocados & Persian Cucumber Salad in a Lemon Vinaigrette. With a side of Toasted Buckwheat and Sweet 100 Tomato Pilaf.

    Grilled Flanken Style Beef Short Ribs in a Soy Ginger Glaze with Sweet Sour Sesame Eggplant and Scallion Brown Rice

    Greek Lamb Meatballs with fresh Oregano, Mint, Lemon Zest and Garlic. With a Mint & Pine Nut Quinoa Pilaf and Blue Lake Green Beans

    Summer Corn and Roasted Red Pepper Chowder

    And today’s menu for another very nice couple and long time clients…

    Broiled Wild King Salmon with Nectarine Chutney. With sides of Mint & Pine Nut Quinoa Pilaf and Sauteed Baby Spinach

    Bluenose Bass, Prawns, Manila Clams and Glass Noodles in a Thai Coconut Broth infused with Lemon Grass, Lime Leaves and Galanga. With a Shredded Cucumber, Carrot and Jicama Salad in a Zesty Lime Vinaigrette

    Vietnamese Roasted Lemongrass Chicken with Fried Scallion & Pineapple Forbidden Rice and Sauteed Shanghai Baby Bok Choy

    Carrot Ginger Soup

    and my dinner tonight…some leftovers

    Tea Smoked Duck Leg and Chow Fun with Baby Bok Choy & King Oyster Mushrooms

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  • 14Jun

    Today I cooked for a nice couple in the East Bay. I was kept company by a pair of beagles who quickly tired of me and spent the majority of their day snoring on the couch in the other room.

    Here is part of their menu:

    Basil Tofu Curry with Brown Jasmine Rice and Stir-Fried Bok Choy

    Tofu in Makhani Sauce with Cumin Roasted Potatoes and Sauteed Zucchini

    Eggplant Agro Dolce with Dried Cherries & Toasted Walnuts and a Summer Vegetable Quinoa Pilaf

    Aloo Gobi with Curried Chickpeas and Brown Basmati with Aromatic Spices

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