boudreaulicious wrote:Are adult beverages permitted?

Technically no, that said I and most other people enjoying the park always do. CPD only seems to care if you're being obnoxious.

boudreaulicious wrote:Are adult beverages permitted?

Perhaps not officially permitted, but everyone typically has a cooler full of beer. In the 2 years doing this, never once have we noticed any type of enforcement.

boudreaulicious wrote:I need to use some okra from my garden so definitely going to do something with that--especially given how much ya'll raved about slimy stuff last weekend! From a bit of research, I've found that there are a number of popular southern and eastern med preparations--some as simple as soaking in salt and vinegar for an hour and then roasting which I should be able to do on the grill, right? I have a lot of shishito peppers too so maybe blister 'em up with the okra--may be straying from the med theme a bit but surely they have something resembling shishito peppers in the Mediterranean, right?

I'm thinking I'd also love to grill some flatbread/pizza with sliced tomatoes and onions atop an eggplant spread with feta and fresh oregano.

Is there grill capacity or do I need to bring one?

This will do a great job of cleaning out my fridge!!!

Sounds amazing! There will be plenty of time/space on the grill for you.

laikom wrote:

boudreaulicious wrote:I need to use some okra from my garden so definitely going to do something with that--especially given how much ya'll raved about slimy stuff last weekend! From a bit of research, I've found that there are a number of popular southern and eastern med preparations--some as simple as soaking in salt and vinegar for an hour and then roasting which I should be able to do on the grill, right? I have a lot of shishito peppers too so maybe blister 'em up with the okra--may be straying from the med theme a bit but surely they have something resembling shishito peppers in the Mediterranean, right?

I'm thinking I'd also love to grill some flatbread/pizza with sliced tomatoes and onions atop an eggplant spread with feta and fresh oregano.

Is there grill capacity or do I need to bring one?

This will do a great job of cleaning out my fridge!!!

Sounds amazing! There will be plenty of time/space on the grill for you.

Great--looking forward to conquering my fear of pizza

btw, shishito peppers are some of my fav when charred up! Straying a bit from theme is A-OK!

laikom wrote:btw, shishito peppers are some of my fav when charred up! Straying a bit from theme is A-OK!

Have already made several batches of these this summer (blistered then stir fried with fermented black beans, garlic and a bit of soy sauce) and they were delicious.

laikom wrote:btw, shishito peppers are some of my fav when charred up! Straying a bit from theme is A-OK!

Shishito peppers and pimiento de padron have a lot in common. Blistered over a fire is very much in keeping with the theme. I'll bring some coarse salt and olive oil.

I've seen several okra preps that look like you can do the same with them. Gonna give it a try.

Will try to make it. If I can, how many pp/servings should I plan on?

Jazzfood wrote:Will try to make it. If I can, how many pp/servings should I plan on?

there are usually about 6 or so people who come who don't post on here. leftovers are always good too. hope you can make it!

Here are some pics from last bbq. Sorry, I haven't been very good at taking many pics this year. I'm especially bad at it after the food comes out I become a bit focused on eating.

pineapple in sichuan peppercorn/red pepper mix (thanks dansch!)


Pipeworks sichuan peppercorn saison. OK beer, but no saison or sichuan peppercorn flavor...




Later we decided that the chili oil best suits the pineapple and the pepper mix goes with the mango!


gastrognome filling his dumplings (shrimp/pork and pork) turned out great especially when steamed then wok fried.


Getting the water ready.


Filling steamer basket/goat on stick in foreground (grilled then put into my soup later)


RAB and Dansch deep in discussion about meat on sticks.


REB's and RAB's lamb on sticks (delicious! but even more delicious and not pictured - their lamb tongue on sticks)


the whole gang




View looking south from our new location (instragram courtesy of Teresa)


Only picture of my finished my Yang Rou Hui Mian with homemade noodles with same view. (Pic courtesy of Evelyn)

Hi all, sorry for the delayed report on what i'm bringing.

I'll be making a veal breast porchetta (yeah no pork), rolled with veal sausage and lots of fennel, dates and other spices! Sure to be topped with yogurt sauce and mint. I guess I may smoke or grill it, not sure yet.

Also i have some purple potatoes and fresh zucchini from the farmers market, so probably toss together a cold dish with them.

I'm also bringing some ribs rubbed with Moroccan spices to slow cook.

Teresa is making rhubarb something, with the rhubarb from our garden, for dessert.

I expect to have pancetta wrapped figs stuffed with Turkish spiced goat cheese. I'll be hoping to find some grill space for these. Will also bring bread, tomatoes, salt, oil, melon and prosciutto.

I'm bringing rhubarb and fig pie with yogurt custard. The recipe is from the "Everything Mediterranean Cookbook", so it must be authentic, right? Sure ...

I'll be making an grilled eggplant, mint, and feta sandwich. Something like this, but not exactly.

just another reminder so that nobody goes to the old location.

---------------

Below is an approximation on Google maps. When you're driving on simonds it's toward the lake, across from the blue playground. Coming from foot, we're right at the north point of the dog beach just when the sand ends.

http://m.google.com/u/m/dWp9ie

email me if you get lost. mzatkoff @ g mail

laikom wrote:pineapple in sichuan peppercorn/red pepper mix (thanks dansch!)

Everything looks really good, though I'm wondering what you did with the fermented tofu pictured to the left of Dansch's sichuan peppercorn/red pepper mix.

Hi,

How did the new location work out with the air and water show crowds?

Regards,

New location has been amazing. Never a single problem parking any time of day, and secluded enough to pee on a tree, not that I did that or anything...

Last week was great, here's a recap, sure i'm missing many things, but:
gastrognome made some awesome sandwiches with grilled eggplant,
dansch grilled up some octopus,
Jazzfood showed up with some lardo wrapped breadsticks,
boudreaulicious brought some stuff from her garden which was great, including okra, shishito peppers, and a roasted veggie dish.
Kenny brought many simply prepared treats, see his post above, my favorite being the simplest of all, tomato guts spread on grilled bread.
My porchetta didn't hold together great, but was tasty.
Panther in the den and company brought hummus and pita and sausages, Lots of side dishes, i'm sure i missed naming quite a few dishes, sorry, it was a lot!
Dan had a few guests, who brought some potato salad.

This sunday is Indian/Pakastani

So far on our list
Naan
seekh kabobs.
Chicken Boti
Palak Gohst
Fruit salad with mint and... cardamom
Mango lassi
samosas

The forecast shows scattered showers on Sunday. We will have a large tent to protect us if it comes to that. We have good shelter under the trees for minor showers.

Hey y'all! I got a late start getting these going, but wanted to give you a heads up that I do plan to do these again this year!

Last year I inadvertently excluded some people due to scheduling on one day as opposed to the other, so if anyone prefers a specific weekend day, please speak up and I'll try to skew the dates if i can.

Any ideas as to themes this year? Should we stick to regional cuisines or maybe try a new approach?

laikom wrote:Last year I inadvertently excluded some people due to scheduling on one day as opposed to the other, so if anyone prefers a specific weekend day, please speak up and I'll try to skew the dates if i can.

You will get yourself tied up in knots trying to please people when it comes to dates.

I do hope to make it to one of these and this summer I hope I can make it happen.

Whatever you want to do, I will gladly try to fit into whatever theme.

Regards,

My weekends are much more available this year than last. Looking forward to joining you.

lougord99 wrote:My weekends are much more available this year than last. Looking forward to joining you.

Yippee! I think the first one will be on the 15th. I'll update very soon with a full list of dates, keep on the lookout!

Sundays have always been rough for me with softball and a couple of other sports, but I'm trying to rearrange my schedule a bit so I can make it to at least a couple this summer . . . I've gotten very jealous reading about these.

BR wrote:Sundays have always been rough for me with softball and a couple of other sports, but I'm trying to rearrange my schedule a bit so I can make it to at least a couple this summer . . . I've gotten very jealous reading about these.

Thanks for the reply. I understand Cathy's concerns, and will do what is good for me, but If I have both satruday and sunday free on any given weekend I do appreciate the input from the board. Hope to see you at a couple of these!

Nobody has any spectacular ideas about the theme for the themes? Ingredient based? Street food from different countries, or is that too limiting? Last year sticking to a specific country's cuisine really helped coordinate the flavors and was hugely successful, so maybe we should just stick to that plan.

Worked for me and enjoyed it very much. Look fwd to joining you again this yr.

laikom wrote:Last year sticking to a specific country's cuisine really helped coordinate the flavors and was hugely successful, so maybe we should just stick to that plan.

Good call.

Going to be out of town on the 15th but I'm sure i'll be able to make some of the latter dates.

laikom wrote:

BR wrote:Sundays have always been rough for me with softball and a couple of other sports, but I'm trying to rearrange my schedule a bit so I can make it to at least a couple this summer . . . I've gotten very jealous reading about these.

Thanks for the reply. I understand Cathy's concerns, and will do what is good for me, but If I have both satruday and sunday free on any given weekend I do appreciate the input from the board. Hope to see you at a couple of these!

Nobody has any spectacular ideas about the theme for the themes? Ingredient based? Street food from different countries, or is that too limiting? Last year sticking to a specific country's cuisine really helped coordinate the flavors and was hugely successful, so maybe we should just stick to that plan.

Personally, I like Sunday better anyway when cooking . . . allows more time to prepare things. As for food, I'm really game for anything, any country . . . just like the whole concept and always like cooking/sharing food with others who enjoy the same. I can't do the 15th, but I'll be paying attention for the next date.

I'm out for the 15th as well (wouldn't be able to do that weekend in July either) but, generally speaking, I think Sundays tend to be easier. Of course the 16th is Father's Day so that may not be a good date but I look forward to making whatever dates I can. The one I finally got to attend last year was a blast!

And, yes, to countries---it's a great launching point.