Happy Father's Day 2011

Happy Father's Day to the most amazing man!

My dad, Edgar was born in 1935 on a wheat farm in the Red River Valley of North Dakota.  He is the youngest of 7 children.  Their old farmhouse didn't have indoor plumbing until he was 14 years old.  I'm sure farm life was extremely hard, but I will never truly understand just how hard it was.  We all laugh at the stories our parents tell us about walking 12 miles to school... in the snow...up hill... both ways!  Well, my dad's childhood experience probably wasn't that far off!  Their farmhouse still didn't have a phone when he left home at 17 to join the army.  My Dad trained at Fort Riley, Kansas and Fort Ord, California before he was stationed in the DMZ, Korea.  He was a Supply Sergeant from June 1954 to October 1955.  He later followed his sister to Glendale, California where he met my Mom.  They married February 1st, 1957.

Father's Day 2011

We celebrated my Father this year with a delicious Thai dinner inspired by a dear friend of mine.  My Mom, my sister & I cooked all day long and the whole family had a great time reminiscing, laughing and of course, eating!!!  Here are a few of the recipes. 
I love you Daddy!!!

This served 10 people as an appetizer.  It would serve about 6 people as a soup.  The soup can be served hot or cold but I definitely prefer it cold.

Thai-Spiced Mango Watermelon Shrimp Cocktail

    For cocktail sauce

• 5 cups coarsely chopped mixed mango watermelon, peeled & seeded
• 2 fresh lemongrass stalk*
• 4 tablespoons finely chopped shallot
• 1 1/2 tablespoons finely chopped peeled fresh ginger
• 1 tablespoon finely chopped garlic
• 2 Kaffir lime leaves (optional)
• 1 1/2 tablespoons mild olive oil
• 1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
• 4 tablespoons fresh lime juice, or to taste
• 3/4 teaspoon salt, or to taste
  

 For shrimp

• 2 cups roasted shrimp
• 1 1/2 tablespoons mild olive oil
• 1/4 teaspoon salt, or to taste   
• 1/4 cup finely chopped fresh cilantro
• Accompaniment: lime wedges
  

Make soup:
Purée mango & watermelon in a blender until smooth and transfer to a bowl. (Don't wash blender.)

Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.

Cook lemongrass, shallot, ginger, garlic and lime leaves in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Remove lime leaves and add about one third of mango watermelon purée and simmer over moderate heat, stirring, 5 minutes.

Remove mango watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).

Add remaining mango watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.     

Prepare shrimp:
Toss shrimp with oil, and salt. Roast for 8 to10 minutes, just until pink, firm and cooked through. Set aside to cool.  Toss with cilantro

Divide shrimp among small bowls or martini glasses, mounding in center, and pour chilled cocktail sauce over.

 Cooks' notes:  Cocktail sauce can be made 1 day ahead and chilled. Cover after 2 hours of chilling.
*Available at Asian markets and some supermarkets.
  

Father's Forbidden Black Rice
1 cup short grained black rice, rinsed
2 cups coconut milk (if coconut milk is too thick, thin it with water)
2 T soy sauce
2 tsp sesame oil
2 kafir lime leaves (optional) 
1 T toasted coconut for garnish (optional)


Place all ingredients in rice cooker and proceed with manufacturers instructions.  Remove lime leaves and garnish with toasted coconut before serving.