I was very fortunate to be able to take a vacation day last Monday (Halloween), so that I could stay in Chicago a little longer and Husband and I could have a dinner party at the house. My husband and colleagues had a Sunday evening performance at the library, and we had a gathering at our place afterward as sort of a ‘thank you’ to all of the amazing faculty and staff at my husband’s company. It was the first dinner party we had thrown in some time and I had a lot of fun prepping and cooking all afternoon. Good food shared with good friends will always be one of my favorite things.
Inspired by the Anthony Bourdain Parts Unknown Thailand episode I watched recently, I made a version of Nam Prik Ong, spicy ground pork cooked with chilies and cherry tomatoes. I don’t have a mortar and pestle so I used my immersion blender to grind the dried chilies (soaked first for 20 min in boiling water) shallots, and fresh garlic. This was pretty simple, place it in some hot oil in a wok or pan, then add ground pork and tomatoes.
Served over a bed of Thai jasmine rice
I made a batch of tabouli salad and served some hummus and pita from Pita Inn
Lamb meatballs made from O’Mara ground lamb ready to go into the oven. Served with lemon cumin sauce, cucumbers, radish, pita. I didn’t get finished shot of this dish because they disappeared quickly!
A selection of cookies from Bennison’s bakery and baklava.
There was some singing (of course).
Hope everyone had a great Halloween!