Monday, August 18, 2014

WEATHER REPORT
from a 
birthday fĂȘte
incredibly
DELICIOUS

Under the Arbor
It was a whirlwind 5 days in California, to celebrate Dad's, Aunt Sandy's, Hui Shu's, and Olivia's birthdays.
There was a lot shopping, a lot of traffic ( the 405 to the 101, the worst ever) arranging, preparing, cooking, talking, laughing, eating and drinking and fighting of course....it's the family. 

 Late * afternoon 
  DINNER    
by the 
pool
MOMOFUKU BO SSAM
SMOKED WILD KING SALMON
HEIRLOOM TOMATOES WITH MOZZARELLA AND BASIL
CHINESE RICE WITH SAUTEED VEGETABLES
 SALAD
PEACH AND BLUEBERRY CRUMBLE
home grown 
FIGS, GRAPES, PEACHES, APPLES

Peter doing the honors with his pork
Bo Ssam with Ssam Sauce and Garlic-Scallion Sauce
(Momofuku, via The New York Times)

(we doubled this for our crowd of 22)

1 whole bone-in pork butt  (8 to 10 pounds)
1 cup white sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons brown sugar
 
Place the pork in a large, shallow bowl. 
Mix the white sugar and 1cup of the salt together, and rub all over the meat. 
Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
When you’re ready to cook, heat oven to 300. 
Remove any juices and place the pork in a roasting pan and set in the oven
Baste hourly after the first hour with pan juices and
 cook for approximately 6 hours, ( we did 8) until the meat pulls away easily with a fork
remove the meat from the oven and allow it to rest for up to an hour.
meanwhile, make the sauces.
 
Garlic-Scallion Sauce
2½ cups thinly sliced scallions, both green and white parts
½ cup peeled, minced fresh ginger
¼ cup neutral oil (like grapeseed)
1½ teaspoons light soy sauce
1 scant teaspoon sherry vinegar
½ teaspoon kosher salt, or to taste
 
Ssam Sauce
2 tablespoons fermented bean-and- chili paste (ssamjang, available in many Asian markets, and online)
1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
½ cup sherry vinegar
½ cup neutral oil (like grapeseed)

In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
  In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. 
In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. 
Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. 
Serve hot, with the accompaniments.

 Caramelization!
the pork was the best thing ever, unbelievably tender, with that sweet/salty crust and super for a crowd
Hui Shu's tomatoes
my blueberry peach crumble with homemade whipped cream
from the backyard orchards

arbor grapes


It was a beautiful party, family came from LA, DC, Detroit, NYC and Philly to celebrate with Dad. Peter and Hui Shu out did themselves, everyone visited, fĂȘted and feasted
 and was happy

*
and the next day it was drizzling
icing on the proverbial cake for every Californian