Once a month, we gather together with the family of my dear friend who hails from Vietnam for what is always a spectacular global supper. She is an amazing cook and we man the stove side-by-side, passing culinary tips and tales of daily life back and forth. It's a tradition that both of our families have grown to adore - anticipating the next supper together with as much enthusiasm as a holiday!

We feed the children early - the same meal but lighten the spice - and then send all nine of them to bed. With the kiddos all in bed (we know sleeping is doubtful!) then the adults gather around the table with perfectly paired wines to enjoy the meal. This most recent evening we feasted on cilantro lime peanuts, tuna tartare, 5 spice pork chops and sticky rice. While the spread is delicious, it's the combination of good food and great friends that makes this monthly gathering such a treasured event.

 
 

Cilantro Lime Peanuts

Ingredients

  • peanuts
  • lime, 1/2 lime squeezed
  • sesame oil, 1 teaspoon
  • soy sauce, 1 tablespoon
  • Sirachi sauce, to taste
  • cilantro, 1/2 of a bunch thinly chopped

Instructions

  1. Preheat the oven to 400
  2. Roast the peanuts on a sheet pan for 8 minutes, shaking the pan at 4 minutes
  3. Remove from oven and toss with the ingredients listed above
  4. Note: the peanuts are a wonderful quick and easy snack for children too - just be careful on how much Sirachi sauce you add or simply don't add it all.
 

Tuna Tartare


Ingredients

  • tuna, 1 lb sashimi grade
  • lime juice, 1/3 cup fresh squeezed
  • lime, zested
  • wasabi powder, 1/4 teaspoon
  • red chili paste, 1 to 2 teaspoons
  • soy sauce, 1 tablespoon
  • olive oil, 1/4 cup
  • sesame oil, 1 teaspoon
  • sesame seeds, 2 tablespoons toasted
  • rice wine vinegar, 2 teaspoons
  • avocado, chopped into cubes
  • green onions, 4 chopped
  • cilantro, 1/2 bunch washed and chopped

Instructions

  1. Mix together the lime, wasabi, chili paste, soy sauce, olive oil, sesame oils, and rice vinegar and set aside.
  2. Toast the sesame seeds over low heat in a dry pan for approximately 5 minutes or until toasted and set aside.
  3. Chop the tuna into 1/2 inch cubes.
  4. Add the chopped avocado, cilantro, and green onions.
  5. Mix the tuna with the chopped ingredients and pour the dressing over the mixture
  6. Add the toasted sesame seeds and let the mixture sit in fridge to meld and chill for an hour before serving.
  7. Serve with wonton chips, and or rice crackers.