Photographs: (1) Bblackboard in my kitchen. (2) Marinating Chicken Kebabs in Red Peppers, Currants, and Green Olives, (3) Corn Salad (4) Photographer Christopher Testani drinks an Emerald Palmer Gin cocktail. (5) Shrimp with Singapore Ginger Tomato Hot Sauce Dip, (6) Summer Veggie Salad with Basil Ginger Dressing. (7) Prop stylist Kaitlyn du Ross, (8) Peach, Prosciutto and Buffalo Mozzarella Salad in Honey Balsamic Dressing (9) Food Stylist Carrie Purcell (10) Tunisian Chicken Kebabs with Sweet Currants and Green Olives and the Moroccan Carrot Salad with Spicy Lemon Dressing. (11) Jerry Beersdorf, (12) (13) Claire Connors' Orange Infused Olive Oil Cake with fresh fruit.
On the occasion of my birthday, I nearly always cook for a crowd. I usually list the ingredients I want to use, and then match it to the amount of people I want to invite. Each ingredient added to the pot, acts as a symbolic "good luck charm" to the particular friend invited.
For the food this year, I was inspired by Susan Feniger's cookbook on Street Food. Susan Feniger is the owner (with co-partner of Mary Sue Milliken) of the well-known Border Grill restaurant in Santa Monica. Susan created this book, inspired by the food she'd eaten on the streets of Nth Africa, Thailand, and Malaysia, etc.
Thanks for all those who came to celebrate with me!
THE MENU Boiled Shrimp with Singapore Ginger Tomato Hot Sauce Dip From Susan Feniger This was easily the best dish of the night! The sauce is to die for. It's Ketchup-based with brown sugar, Chinese Chile Bean Sauce and lots of fresh Ginger. Click here to get the recipe.
Tunisian Chicken Kebabs with Sweet Currants and Green Olives From Susan Feniger The pepperdew red peppers combined with sweet currants give these marinated chicken skewers a sweet-n-tangy taste. The marinating process makes sure the chicken comes out really tender, (not dry at all!) Click here to get the recipe.
Cold Soba Noodle Salad with Dried Shitake Dressing From Susan Feniger, made by food stylist Maggie Ruggiero This noodle salad is great for a crowd. It's not particulary spicy so if there are kids involved they'll happily gobble this one up. Click here to get the recipe.
Summer Veggie Salad with Ginger Basil Pesto Dressing Grilled yellow and green Zucchini, Carrots, Beets, sprinkle with fresh crunchy radishes, cherry Tomatoes and drizzle with a blend of fresh Basil leaves, Garlic, Olive Oil and fresh Ginger.
Peach, Prosciutto and Buffalo Mozzarella in Honey Balsamic Dressing
'No Mayonnaise' Potato Salad Click here to get the recipe.
Emerald Palmers. (Mint and Cucumber Gin Cocktails) From Susan Feniger. These vivid green drinks are best made last minute and handed out as guests arrive. The Gin packs a punch and gets the evening off to a great start. Click here to get the recipe.
Orange infused Olive Oil Cake Made by Claire Connors
------------ To check out the inspiration for the evening which was Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes click here.
(Pics Dimity Jones)