In the spirit of Tony Bourdain, food as adventure. Try everything twice in case it was made wrong the first time. Eat without fear or prejudice.
Saturday, May 03, 2008
Girls Cooking Night: Dips
For our last Girls Cooking Night we focussed on dips. We started with skordalia, a Greek potato-based dip with a ton of garlic and some lemon juice, guacamole, mango salsa, white bean tip, and grilled flatbreads with caramelized onion and figs.
We had a variety of meat skewered on the grill:
chicken satay with 2 kinds of sauces - a peanut sauce and a spicy cucumber vinegar sauce;
grilled chicken and grilled shrimp with tamarind sauce;
and lamb with tsaziki.
For dessert, we made mini pecan tartlets with an Earl Grey caramel sauce.