Concert in the Park Piss-Up, a New Zealand Food & Wine Extravaganza!

Inspired by my Daring Bakers' Challenge of the month, Pavlova, I suggested New Zealand cuisine for our Sunday Concert in the Park Culinary Challenge of the week. Kai nominated John to prepare the traditional Maori hangi, but we attract enough attention as it is.  Can you envision John, getting to the park extra early, and digging a deep hole to be lined with red-hot stones and covered with vegetation, in preparation of cooking our Kiwi picnic fare? Our wagon is chocka, and now Big Ugly is chocka - that's just sammy short of a picnic!

So, what exactly is New Zealand cuisine? According to my web sources, New Zealanders enjoy quality local produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine with Mediterranean and Pacific Rim influences as the country becomes more cosmopolitan. For dishes that have a distinctly New Zealand style, there's lamb, pork and cervena (venison), salmon, crayfish (lobster), Bluff oysters, paua (abalone), mussels, scallops, pipis and tuatua (both are types of New Zealand shellfish), kumara (sweet potato), kiwifruit, tamarillo and pavlova, the national dessert. It's also good to know a little New Zealand slang before embarking on such an adventure, and you'll notice I've had a little fun with it throughout this post....

Ladies a Plate means please bring a dish of food to share; Entree is an appetizer or hors d'oeurve; Main is the primary dish of a meal; Take-away means food to be taken away and eaten; Tea is the evening meal, dinner; and my favorite, Piss Up - a party, social gathering, and excuse for drinking alcohol...BINGO! As if we need an excuse to drink wine!

Before I get into our entrees and main, please realize these Concert in the Park Culinary Challenge blog posts are primarily photo recaps, featuring one or two recipes and/or links to recipes that inspired us. I do not request recipes from everyone who participated each week. If you decide to host your own theme party, along the lines of one of our challenges, I hope these posts will simply provide you with ideas. Ok then, let's get started!

I'll begin with Kai's Rewena paraoa (potato bread), since kai is the Maori word for food. Nigel Olsen, author of Curious Kai, The Curious New Zealand Food Blog, dedicates three posts to the preparation of this bread, with the complete recipe and step by step photos. The first post starts here. Our Kai served two loaves, still warm from the oven, with garlic butter...we were very impressed that he went through the 3-day process to make this flavorful bread! Kai also served Grilled New Zealand Lamb Chops, but discouraged my photo shoot because they were served on one of Max's monkey plates ;-)

John pissed around for days before finally choosing a recipe I suggested from Hors d'Oeuvre at Home with The Culinary Institute of America, Lamb Brochettes with Mint Pesto (recipe provided at the end of the post).  John, and Minute Chef, Brad, made a mad rush to the store just hours before the concert. However, these brochettes turned out incredible, even with the shortened marinating time. Good on ya, mate!

When Alec and Nina started preparing Seared Scallops with Kiwi Salsa, I had to pinch myself repeatedly. Were we really dining at picnic tables in the middle of a park, or at one of the top restaurants in town! As Alec quickly seared the scallops in a pan on the grill, Nina plated the salsa on little white plates and had the fried parsnips ready for the final garnishing. A perfectly seared scallop that melted in my mouth...crash-hot!

Jim and Carmen arrived with a hot basket of Green Lip Mussel Fritters and Kiwi & Tomato Salad.

We were all fascinated how the lovely grape tomatoes and kiwi complemented each other in this simple, summery salad. Carmen said she used about ten kiwis, peeled and sliced; about thirty cherry tomatoes, halved; about two tablespoons of finely chopped parsley; and a splash of Temecula Olive Oil Company Citrus Reserve Olive Oil.

For her Mussel Fritters, Carmen started with the Chowhound forum, here, and adapted her own recipe. Chowhound links to a recipe by Pat Churchill, Cooking Down Under in that forum, and I am so tempted to try Emeril's Smoked Mussel Fritters with Roasted Red Pepper Aioli!

Pam and Brad tossed together two outstanding summer salads. Pammy's Kiwi and Kumara Chippie Salad...

And Bradley's Pear and Gorgonzola Salad, inspired by Andrea's recipe at So D'lish, New Zealand's food blog website. 

Sparks, still trying to figure how to convert her unused kitchen into a day spa for Riley, elicited some crikey dick with authentic New Zealand Meat Pies, homemade by Aunty Devi's Meat Pies! Aunty Devi personally made the drive to the island to deliver a few dozen Steak & Cheese and Chicken pies from her Escondido kitchen. They were quite nice.

Nina's freshly baked Bran Date Muffins, a recipe shared by Linette at Plum Tree Cottage in New Zealand, and Spinach and Feta Muffins, adapted from this recipe, were both awesome.  Several Bran Date Muffins disappeared as take-aways for breakfast the next morning.

For pudding, I presented my various Pavlovas from the Daring Bakers' Challenge...Chocolate Pavlova with Whipped Cream and Brandied Cherries

And a more traditional Pavlova with Passionfruit-Orange Cream and fresh kiwi, mango and blueberries... Recipes and additional photos are in my previous blog post, Dancing in New Zealand with a Slice of Pavlova.

Finally, as promised, here is the recipe for John's Lamb Brochettes...

Lamb Brochettes with Mint Pesto

Hors d'Oeuvre at Home with The Culinary Institute of America

Makes 30 brochettes

Ingredients:

2 1/2 pounds boneless leg of lamb
2 Tbsp lemon juice (about 1/2 lemon)
3 large garlic cloves, crushed
1 tsp salt
1/2 tsp ground black pepper
1/4 cup extra-virgin olive oil
2 Tbsp chopped mint
8 ounces pancetta, thinly sliced, or bacon* (about 15 slices)
2 cups mint pesto (jarred or homemade)

Directions:

Cut the lamb into 3/4-inch cubes. Combine the lemon juice, garlic, salt, and pepper in a large bowl and whisk until blended. Add the oil and mint.

Toss the lamb in the mixture to coat well, cover, and marinate in the refrigerator, tossing occasionally, at least 4 hours.

Soak thirty 6-inch bamboo skewers in water for 30 minutes to prevent burning. Thread 2 pieces of lamb and 1/2 slice of pancetta onto each skewer; arrange on a sheet pan.

Roast the brochettes in a preheated 450 degree F oven until the lamb is nicely browned outside, yet still pink and juicy inside, 8 to 12 minutes.

Serve the brochettes with mint pesto sauce for dipping.

Note: If using bacon rather than pancetta, blanch it in a large saucepan of slowly simmering water for 5 minutes. The bacon will become opaque and firm. Drain and pat dry before using.

***John used bacon and grilled the brochettes at the park.

G'day mates, I'm buggered!

***

The Exotic Cuisine of Thailand, featuring Grilled Duck with Red Curry Sauce

Our Coronado Concert in the Park Culinary Challenges continued last evening with The Exotic Cuisine of Thailand. Thai cuisine places emphasis on lightly-prepared dishes with strong aromatic components, and is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter.  A Thai family meal normally consists of rice, paired with several dishes designed to form a harmonious contrast of ingredients and ways of preparation. The dishes are all served at the same time.

I’ve said this before, but I find it amazing how our group always prepares such a harmonious offering of drinks, appetizers, main courses, and desserts. We've talked about trying to coordinate dishes and courses, but it's more fun being surprised as the dishes are unveiled on the picnic table.

Last night, our Thai spread featured a glorious balance of cocktails, wine, Spicy Roasted Coconut Cashews, Grilled Duck and Red Curry, Pineapple Fried Rice with Prawns, Thai Fish Cakes with Cucumber Salad, Waterfall Beef, Pork Satay, and Grilled Pineapple with Coconut Sauce.

Alec & Nina started us off with a giant My Thai cocktail, made with light and dark rums, Disaronno Amaretto, Grand Marnier, Triple Sec, and pineapple and orange juices.  We sipped our cocktails and nibbled on John's spicy Roasted Coconut Cashew Nuts.

We had two grills going, one for my duck breasts and the other for Jim and Carmen's Pork Satay. I've been salivating at duck recipes for quite some time, and used this opportunity for Grilled Duck with Red Curry Sauce.  I served the sliced duck on grilled Sweet Potato Rafts, a presentation inspired by a photograph in Big Small Plates (my Grilled Duck with Red Curry recipe appears at the end of this post).

A few slices of grilled sweet potato...

Followed by a few slices of grilled duck,  and a spoonful of red curry over the top...

Plating and photographing in the park has its challenges, but we often have curious visitors standing on the sidelines...

Olivia stepped in as Jim's sous chef and helped grill the pork satay...

Kai presented two dishes, Thai Fish Cakes with a Cucumber Salad, and Waterfall Beef.  One of my inspirational bloggers, Jen at Use Real Butter, just posted a beautiful Thai Cucumber Salad recipe, here.

Mom, tempted by Elissa's Chocolate Marble Cheesecake with Coconut, Lemongrass and Kaffir Lime, ultimately opted for Pineapple Fried Rice with Chicken and Prawns, a signature dish of Thailand.  With inspiration from Almost Bourdain's recipe and presentation in a beautiful pineapple boat, Mom made her own version with the addition of red bell peppers, green onions, and cashews.

For dessert, Carmen served Grilled Pineapple with Coconut Dipping Sauce.

Alec & Nina's Sonoma, and Kai & Hill's Olivia - our precious and charming girly-girls...

Olivia may be growing up a bit too fast, but she's learning to appreciate fine food and wine at a young age...now promoted from Jim's sous chef to our after-dinner wine connoisseur ;-)

A handsome sailor, from the Navy Southwest Band, belted out America the Beautiful....

We closed down Spreckels Park, and enjoyed every last drop of daylight...and Dean's wine!

John and I devoured the leftover Duck with Red Curry for dinner tonight. We added some roasted chicken, sweet potatoes, onions, red bell peppers, and peas, and served it over rice. On the spice scale, this is a 7/10. You can reduce the curry paste to 2 tablespoons if you're a bit timid. We like it hot, baby!

Grilled Duck with Red Curry Sauce
Adapted from Williams Sonoma
Serves 6

Ingredients:

1 garlic clove, minced
1 Tbs. granulated sugar
1 Tbs. rice wine or dry sherry
2 tsp. light soy sauce
1 1/2 tsp. Asian sesame oil
1 tsp. dark soy sauce
1 tsp. peeled and minced fresh ginger
1/2 tsp. Chinese five-spice powder
1/2 tsp. salt, plus salt, to taste
6 duck breast halves, each 4 to 6 oz.
2 cans (each 13 1/2 fl. oz.) unsweetened coconut milk
2 to 3 Tbs. Thai red curry paste
1 to 2 Tbs. Thai fish sauce
1 Tbs. palm sugar or dark brown sugar
8 fresh or frozen kaffir lime leaves
4 red chilies, seeded and sliced
1 cup diced fresh pineapple
1/2 cup fresh Thai basil or sweet basil leaves, plus leaves for garnish
Freshly ground pepper, to taste

Directions:

In a large glass bowl, combine the garlic, granulated sugar, rice wine, light soy sauce, sesame oil, dark soy sauce, ginger, five-spice powder and 1/2 tsp. salt. Using a fork, prick the duck skin at 1-inch intervals. Add the duck to the bowl and turn to coat evenly, rubbing the marinade on both sides of the breast halves. Cover and refrigerate for 4 hours.

Meanwhile, open the cans of coconut milk without shaking them. Spoon the thick layer of cream on top into a bowl. In a wok over medium-high heat, combine 1/2 cup of the cream and the red curry paste and cook, stirring frequently, until the cream is aromatic and beads of oil float on top, about 3 minutes. Add the fish sauce, palm sugar, lime leaves, chilies and the remaining coconut cream and milk. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in the pineapple and 1/2 cup basil leaves. Remove from the heat and keep warm while grilling the duck.

Prepare charcoal or gas grill.  When medium-hot, remove the duck from the marinade, discarding the marinade, and place directly on the grill rack, skin side down. Grill until the fat is rendered from the skin and the skin is crisp, about 8 minutes. Turn and grill until the duck is fully cooked and, when pressed, feels firm to the touch on the other side, 3 to 5 minutes (internal temperature of 165 degrees F).  Cut the duck across the grain into slices 1/4 inch thick.

To serve, arrange one sliced duck breast half on each plate. Spoon the curry sauce over the top and garnish with the basil leaves.

***

Home on the Range and Off to the Ranch

Oh, give me a home where the buffalo roam

And the deer and the antelope play

Where seldom is heard a discouraging word

And the skies are not cloudy all day

For my birthday, John is whisking me off to Montana's Bitterroot Valley, for a return rendezvous at Triple Creek Ranch. We are looking forward to horseback riding, fly fishing, nature photography, luxury accommodations and gourmet ranch cuisine. Last time, we dined at the Chef's Table with Executive Chef Jacob Leatherman, who also welcomed us into the kitchen to observe and photograph preparation of a special wine dinner. Another culinary highlight was when guests were invited to Craig Barrett's private cabin for a cocktail party and viewing of his magnificent art collection. Craig, retired Chairman and CEO of Intel, bought the Ranch as a birthday present for his wife.

Last night, our Coronado Concert in the Park culinary theme was Home on the Range, featuring a combination of gourmet chuck wagon and ranch-style fare.

  Everyone dressed for the occasion...

We started the evening with Ranch House Pâté, Bouchon-style, as an assiette de charcutier.  I'll be doing a separate post on this pâté when we return.

Of course, the men were properly welcomed to the picnic with a shot of Buffalo Trace, Kentucky Straight Bourbon Whiskey

Hillari rode into the park with a basket of Jalapeno Cornbread Muffins

perfect with a bowl of Kai's Venison Chili

Corn was well-presented, with John's Amarillo Grilled Corn on the Cob 

John made a special sauce for the corn, which I will also share later...

Men of the Corn (from left to right) Kai, Jim, Brent, John and Alec 

and Alec and Nina's Macque Croux and Roasted Butternut Squash duo

Brent, the skilled hunter in our group, shot the venison for Kai's Venison Chili, the antelope for Kai's Antelope Meatballs...

the elk for the most amazing Elk Tenderloin stuffed with Feta Cheese....

AND, did I mention the Wild Boar Sliders?!

Jim grilled Pljeskavica - thin, large, juicy Serbian hamburgers made with beef, lamb and pork.  Jim and Carmen came over the night before to grind beef cheek and pork for the burgers with our grinder

For dessert, Mom shared Tyler Florence's Bourbon Peach Cobbler with bourbon-spiked whipped cream

and I finally had the opportunity to try my hand at Momofuku Milk Bar's Crack Pie.  It's definitely gooey and drool-worthy.  You can find the recipe, published in the Los Angeles Times, here.

Birthday roses...

Thank you for another splendid evening at the park...See ya around the Ranch!

Coronado Concerts in the Park and a Taste of Provence

The pink wine was flowing freely as our Coronado Concerts in the Park culinary group launched the first challenge of the summer season, A Taste of Provence.

John and I secured our spot in Spreckels Park by 4:00, and we dressed the main table with a tablecloth and vase of sunflowers and lavender sprigs.

Jim and Carmen were next to arrive with a steaming dutch oven full of Poor Man’s Bouillabaisse, also known as Bourride de Séte or Bourride Setoisé. John and I had the pleasure of Carmen's Provencal fish stew twice over the weekend, first on Friday night, on their balcony, and again at the Concert when she prepared another divine batch with scallops and monk fish. The bisque-like bourride is so incredibly flavorful with the addition of aioli and rouille.  Please see Carmen's witty and informative history in her "guest post" with the complete recipe and preparation notes.

As our friends continued to arrive, Provencal dishes in tow, John offered glasses of Ricard, a liqueur flavored with a subtle blend of star anise from China, licorice from the Mediterranean, and aromatic herbs from Provence.  Careful, that stuff will hurt you!

After everyone finished their aperitif, we uncorked various Vins de Provence. According to David Lebovitz, author of the blog, David Lebovitz, and several books, including The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City, "...for any wine snobs out there that think it's folly to serve wine in cups instead of glasses haven't had the pleasure of standing near a wood-burning oven, eating a blistering-hot wedge of socca with a non-recyclable tumble of wine. Preferably served over ice, Marseille-style."

We didn't have a wood-fired oven at the park, but still managed to recreate the pleasure of drinking Rosé in plastic tumblers, and eating torn shards of Socca hot off the grill.

For our grill-method, John poured the Socca batter onto a cast iron skillet, closed the lid on the grill for a few minutes, and then flipped the crepe over onto a pizza stone to brown the other side. The texture is crisp on the outside and soft in the middle.

Below is a photo from our "test-run" the night before.  Drizzled with olive oil and showered with coarse salt and pepper, these incredible crepes became our Saturday night dinner. Who knew that chickpea, or garbanzo flour, seasoned with a touch of smokey cumin, and mixed with water and olive oil, could be so flavorful and addictive. You can find David's recipe, here, and I beg you to try these at home! The batter takes about two seconds to whisk up, but then needs to rest for a few hours. I used Bob's Red Mill Garbanzo Bean Flour, 22-Ounce (Pack of 4).

For my second dish, I strayed with a non-traditional version of Salad Niçoise, featuring Seared Ahi Tuna with a Lavender-Pepper Crust, blanched haricots verts, roasted fingerling potatoes, oven-roasted Roma tomatoes, sauteed fava beans, Niçoise olives, hard-boiled eggs, hearts of palm, purple spring onions, anchovies, and capers, drizzled with Tyler Florence's Niçoise Vinaigrette.

According to Wikipedia, the original version of the salad always included raw red peppers, shallots, and artichoke hearts, never potatoes. The French, especially in the Nice area, will clearly state no cooked veggies are to be used. "[...]la salade niçoise ne contient pas de légumes cuits."Rumors suggest the famous choreographer Balanchine may have influenced the creation of this dish during his tenure in Monte Carlo. Others claim it is a Provençal dish. This salad was made famous in America by "the French Chef", Julia Child.

Inspired by another wonderful blogger, Helen, author of Tartelette, Mom prepared Petits Farcis a la Provencal, Provencal Filled Zucchinis.  They are stuffed with a mixture of sausage, shallots, garlic, shitake mushrooms, tomatoes, brown rice, and fresh herbs, and baked.

Mom adds...Denise and John's foodie group always seems to spend a lot of time searching for that flawless recipe, then we change our minds daily when something else pops up that may be even more appealing. So when Denise came across Tartlette’s Petits Farcis a la Provencale or Provencal Filled Vegetables, and suggested this might be the recipe for me to prepare, I couldn’t resist. After all, not only is Tartlette one of my favorite food bloggers, she is from the Bouches Du Rhone, and tells such a lovely story about her sharing this little bit of Provence. What’s more, Denise was able to find these adorable little round eight balls zucchini squash at the Little Italy Farmers’ Market. They really are so darn cute and delicious!

Alec and Nina's Moules Marinières with Parsley were heavenly, especially with a slice of crusty bread and Ina Garten's version of Rouille, from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients, served alongside.

Kai and Hill arrived with pizza...SIX pizzas! We sampled Pissaladiere, the classic olive, anchovy, and onion pizza...

and two other versions - one with bacon and one with smoked salmon, capers and sour cream...

By now, as you can imagine, we were pleasantly floating on our rosé high and our tummies were full. We took a little break, listened to some music, and then tackled the desserts!

Nina's Chocolate Lavender Cake was inspired by France Monthly's Smooth Chocolate Cake. She added a smidgen of lavender to the batter and garnished with more lavender sprigs.

Mom's Gâteau aux carrottes, was inspired by David Lebovitz' version, here, which was adapted from Lulu's Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard. I need to send David a note and thank him for two wonderful recipes! 

Mom says,  At my age, I get quite a kick out of my daughter, the food blogger, her foodies, food porn, and all the other gourmet wonders she and her fine chef friends create for our dining and picnic tables. I’m always invited to be a guest at our Concert in the Park galas, but sometimes, I just get caught up in searching for the perfect recipe from the chosen country or region, because I find it’s even more fun to join in.

That’s why when I spied the recipe for David Lebovitz’ Gâteau aux carrottes, as adapted from Lulu's Provençal Table by Richard Olneyon, I knew I had to make it. As David says,"Lulu is the proprietaire of Domaine Tempier in Province, and is a natural cook, using products from the region; lots of spring garlic, just-caught fish from the Mediterranean, locally-pressed olive oil, and pungent thyme. . . This is her recipe for Carrot Cake. It's not a traditional two-layer pièce de résistance, but moist and compact." That’s my kind of carrot cake and I was also intrigued by it.

John's Tarte Tropézienne with Basil, Vanilla and Orange Blossom Crème Pâtissière, was inspired from versions by Pastry Studio and Jean-Claude Perennou. John's brilliant idea of rolling the brioche dough into balls, baked closely together so they melded into one, made his Tarte more intriguing, and fun for everyone to simply pull off a piece at the park.

John slathered on the pastry creme table side and then listened intently as everyone tried to figure out his secret flavor combination. I knew he would enjoy The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs when I bought it!

Here's Kai enjoying a piece of Carmen's Pompe a l'huile.

Carmen says:  "This sweet olive-oil bread is a traditional favorite in Provence and serves as a staple during the holidays. Even though Pompe à l’huile ("oil pump") has a reputation for failed attempts, I did well to trust Jude's excellent recipe which you can find on his blog, Apple Pie, Patis & Pâté. I made three impressive sand-dollar shaped loaves - all were moist, flaky and delicious. Just a guess, but I think the bread's name describes the activity in the fermentation process as the dough, repeatedly releases the oil and draws it up again. I will definitely make this bread again!"

At some point during the evening, Carmen's husband, Jim, traded in his plastic tumbler for a real wine glass...

And, at some point in the evening, Bradley, our friend who doesn't even drink wine, attempted to propose to me with a piece of Chocolate Lavender Cake!

I wasn't able to photograph, and/or take decent photographs (blaming it on the Ricard), of all our French and Provencal dishes showcased at the Park, but I truly appreciate everyone who participated in making this first challenge of the season such a success! Thank you to Brent and Lenore for their Ratatouille; Kevin and Randi for their Shrimp, Asparagus and Tomato Salad; Sandra and Jack for their Roast Beef & Brie Sandwiches on Croissants; Madeleine for her Brownies; and Brad for his Apple and Brie platter.

We're looking forward to Sunday and Home on the Range!  Interpret it how you wish and wear your cowboy hat!  Foodies meet between 4:00 - 4:30 p.m.  "Chuck away, come an' get it" at 5:00 p.m.

Cheers!

***