Wow

A little scared about cooking so much food but will try to do my best to entertain with a few recipes I have used before. Hopefully everything goes fine.

Greek Salad

• 2 medium ripe tomatoes, cored and cut into bite sized wedges
• 1 red pepper, cored, seeds removed and cut into bite sized pieces
• 1 cucumber, peeled and cut into bite sized pieces
• 1 red onion, cut into bite sized pieces, soaked in cold water and drained
• 1/4 cup black olives, pitted
• 1 cup feta, cut into 1 inch cubes
• 1 teaspoon fresh oregano

Greek Salad Dressing

• 1 tablespoon feta cheese, finely crumbled
• 1 teaspoon dried oregano
• 1 small clove garlic, finely minced
• juice and zest of 1 lemon
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• salt and pepper

1. Combine all salad ingredients in a large mixing bowl.
2. Whisk together all dressing ingredients and toss with salad.

MOMOFUKU’S ROASTED BRUSSELS SPROUTS WITH FISH SAUCE VINAIGRETTE
Brussels sprouts are the hot vegetable right now, and everyone seems to be doing Momofuku’s version. David Chang suggests varying the recipe to suit your taste — we added more sugar to ours.

Fish sauce vinaigrette:
- ½ cup (125 mL) fish sauce
- ¼ cup (50 mL) water
- 2 tbsp (30 mL) rice vinegar
- juice of 1 lime
- ¼ cup (60 mL) sugar (we used ½ cup or 125 mL))
- 1 clove garlic, minced
- 1 red bird’s-eye chile, thinly sliced

Brussels sprouts:
- 2 lb (1 kg) Brussels sprouts, trimmed and halved
- 2 tbsp (30 mL) grapeseed oil plus 1 cup (250 mL) for frying
- 2 tbsp (30 mL) thinly sliced cilantro stems and ½ cup (125 mL) cilantro leaves
- 3 tbsp (45 mL) chopped mint
- ½ cup (125 mL) puffed rice
- ½ tsp (2 mL) grapeseed oil
- ½ tsp (2 mL) shichimi togarashi (Japanese 7-spice powder)
1. Combine ingredients for vinaigrette in a jar. It will keep in the refrigerator for 1 week.
2. Toss Brussels sprouts with 2 tbsp (30 mL) oil and spread on a baking sheet lined with parchment paper, cut side down. Roast 15 to 20 minutes in a preheated 400F (200C) oven until browned but still firm.
3. Add cilantro stems and mint to the vinaigrette. Pat the cilantro leaves very dry and heat 1 cup (250 mL) grapeseed oil in a deep skillet. Add cilantro in batches and cook 5 to 10 seconds. Drain on paper towels. Toss puffed rice with ½ tsp (2 mL) oil and spice powder. Toast puffed rice by cooking in a hot, dry skillet for about one minute until lightly browned.
4. Place sprouts in serving bowl, toss with dressing and sprinkle with cilantro and puffed rice. Makes 6 to 8 servings

Mint Sauce

• 1 cup plus 2 tablespoons chopped fresh mint
• 1/2 cup canned beef broth
• 1/3 cup minced shallots
• 6 tablespoons red wine vinegar
• 1/4 cup sugar
• 2 teaspoons cornstarch

To make sauce:
Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.

Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

Grilled Lamb Chops

• 4 to 6 lamb chops, depending on their size
• Olive oil
• Sea salt and freshly ground black pepper
• Extra virgin olive oil

1. Preheat a griddle pan/frying pan till hot.
2. Drizzle a little oil onto the chops and season with salt and pepper. Rub into the meat.
3. Cook your chops for about 4 to 5 minutes in total, turning them every minute or so and pushing the meat down each time. When the chops are golden and crisp, put them on a plate to rest for a minute or two.

Linguine with Lemon, Garlic and Thyme Mushrooms

Ingredients

• 8 ounces/4 cups finely sliced chestnut/cremini mushrooms
• 1/3 cup extra-virgin olive oil
• 1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
• Small clove garlic, minced
• 1 lemon, zested and juiced
• 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
• 1 pound linguine
  
• 1 bunch fresh parsley, leaves chopped, to give 1/2 cup
• 2 to 3 tablespoons freshly grated Parmesan, or to taste
• Freshly ground black pepper

Directions

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

Baked Asian Spiced Chicken Wings

• 3/4 cup ketjap manis
• 1/4 cup oyster sauce
• 1/4 cup chopped cilantro stems
• 1 bunch green onion, coarsley chopped
• 4 clove garlic, peeled and finely chopped
• 2 tablespoons sriacha sauce
• 2 tablespoons sesame oil
• 1x1 1/2 inch piece fresh ginger, peeled and coarsely chopped
• 20 chicken wings
• 2 tablespoons sesame seeds, toasted

1. In a large bowl mix ketjap manis, oyster sauce, cilantro stems, green onion, garlic, ginger, sriacha sauce, and sesame oil. Add chicken wings and marinate 20 minutes - up to overnight.
2. Preheat oven to 450 F. Transfer chicken wings to a large ovenproof dish. Pour extra marinade over wings. Place in preheated oven and bake for 20 minutes. Reduce oven temperature to 350 F and bake another 40-45 minutes.
3. Sprinkle with sesame seeds.

Things to do the day before:

1. Buy food
2. marinate chicken wings
3. make mint sauce
4. cut some of the veggies