What’s The 411?

What’s The 411?


Nearly 20 people gathered together on Saturday, April 11 for an evening of food, wine, art and networking. At our, “What’s the 411, Hone? Wine and Dine Event” We served a 4 course menu that included; jalapeño wonton poppers, Asian cabbage salad, Pad Thai and bread pudding w/a handmade caramel sauce. Special guest Hope Scott of Prettymuggin Illustration showcased some of her unique art creations and helped us keep the evening flowing. We played a round of Icebreaker BINGO to help guest get better acquainted. After we were all introduced, feeling relaxed and comfortable (a few glasses of wine helped too) we got right into dinner preparation. 

Event flyer

 

For the first course we assembled jalapeño wontons poppers. We took the wonton wrapper and filling it with softened cream cheese, chopped jalapeños and shredded Jarlsberg cheese. Place the wrap on a flat surface, add a small spoon full of the cream cheese mixture to the center of the wrap, brush the edges of the wonton with a little water. Match edges to create a triangle shape, bend the two like side edges down and repeat until filling is gone or you have enough poppers. Fry in shallow pan on medium/high heat with about a tablespoon of oil for approximately 1 to 2 minutes on each side. Serve immediately by themselves or with your favorite dipping sauce. This dish was paired with a glass of white Gewurtztraminer wine.

Jalapeño Wonton Poppers

 
Jalapeño Wonton Poppers
1 (8 oz) package of cream cheese, soften
2 or 3 jalapeño pepper (seeds removed and finely chopped)
1/2 cup grated cheese
1 tbl oil
Salt to taste
 
Our second course was a combination of Napa and green cabbage along with, green onions, blanched almond slivers, crushed ramen noodles and soy sauce dressing. For this salad you’ll need to chop your produce in bite size pieces and set aside. To make the dressing take a cup of soy sauce, juice of one lemon, the seasoning from the packet from the ramen noodles and a tablespoon of sugar. Mix well. Incorporate a cup of oil by slowly pouring and whisking in with the other combined ingredients. Pour mixture over cabbage and finish with crushed ramen noodles and green onions. We paired this dish with a glass of Nottage Hill Shiraz 2012.
 
Third course was a tasty Pad Thai dish that is fairly easy to make. For this dish you can make your own Pad Thai sauce or purchase one already prepared from your local grocery store. This dish consists of chicken breast, rice noodles, red cabbage, shredded carrots, bean sprouts, peanuts, green onions, shallots and garlic. Start by boiling some water for your noodles. Place noodles in a heat safe bowl and pour boiling water over it. Let set for approximately 5 minutes to soften noodles. While noodles are cooking, heat oil on medium heat in a wok or sauté pan. Add cabbage and carrots. Cook for about 5 minutes or slightly tender. Add chicken, garlic and shallots. Continue cooking for another 3 to 5 minutes. Add drained noodles and sauce stir until everything is well combined. Finish with a cup of peanuts. Add chopped green onions and cilantro to your complete this dish. We paired this crowd pleaser with a glass of Pinot Noir. 

Pad Thai

Pad Thai recipe
6 chicken breast halves cooked
1 small red cabbage 
1 small package of shredded carrots
1 small package of bean sprouts 
1-2 crushed garlic cloves
1 Shallots (finely chopped)
1 package of Japanese rice noodles 
Pad Thai sauce (soy sauce, brown sugar, Sriracha, lemon/lime juice)
1 cup peanuts
1 bunch of cilantro (chopped, garnish)
Green onion (chopped, garnish)
 
The final course was a bread pudding cup covered with a handmade caramel sauce. For this dish you will need about 6 cups of ‘day old’ bread or rolls, heavy cream, milk, citrus zest of one fruit, sugar, eggs, cinnamon and nutmeg. Cut bread into bite size cubes and set aside. Combine about 2 cups of heavy cream with 2 cups of milk in a pot. Add 2 cups of sugar, 2 beaten eggs, a teaspoon of cinnamon and nutmeg, 1/2 teaspoon of salt as well as the zest of citrus fruit. Whisk ingredients together. Cook on low/med heat just until sugar has dissolved. Place bread cubes bowl large enough to add cream mixture to. Cover bread with cream. Set in refrigerator for at least 3 hours or overnight. Remove from the refrigerator an hour before preparing. Place in oven proof pan. Preheat oven to 350 degrees. Place pan on the center rack. Back for 45 minutes to an hour. When moved back and forth, pudding should shack like jello. Top with sauce and maybe even add a scoop of vanilla ice cream. We enjoyed this dish with a glass of 4 Four Spot 2009 Sweet Red Wine. 
 
Caramel recipe
2 cups sugar
1 cup heavy cream plus 1/2 cup
1 stick butter
1 tsp. vanilla 
Combine sugar, milk and butter in a pot. Mix well. Cook on med heat stirring occasionally. Continue cooking until mixture reduces and turns a brown caramel color. If you have a sugar thermometer it should read at least 250 before removing from stove. Slowly whisk in remaining cream. You can also add a tablespoon of butter at this stage for a ‘glossy’ caramel along with the teaspoon vanilla.
 

 

After playing a few more games and giving out prizes, it was time for the evening to come to an end. Guest left with smiling faces and full tummies. An indication of what we believe was a successful event. We look forward to cooking in the kitchen with you soon. Be sure to follow our social media pages for upcoming events.
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