Today, October 27, I took the kids to a block party at Alfred Bajet's house here in San Diego. The party idea started as a Block Party where Alfred's band and a neighbor's would play Music for all to see. Well, after a week of Wildfires here in San Diego California,
the party morphed into a "Thank God our houses are not burned and we're not crispy pata" kind of a party.
Its sort of a follow up party after the Saint Louis University Reunion from the previous weekend. My friend Lalaine Velasco as well as other Louisians such as Robert Tadeo,(fellow SLU Boys High Alumni) attended the Party as well. It was nice to take time and talk to them as oppsoed to the Reunion where there was so many distractions and things going on. In today's event, I just took my time to talk to them and get to know them better.
Here's a video of the group Third World playing their music:
Click on the picture below to see more pictures:
Since it was a Potluck event, I marinated Thai Chicken well in advance and grilled it during the party. Lalaine brought fried Wontons with sweet and sour dipping sauce. I have to get her recipe and try making it myself because they are delicious and my kids liked it.
For side dish I originally thought of Potato Salad but decided to make Vegetable and Fruit Salad with Ceasar's Salad dressing upon the prodding of my friend Lyn Mendoza. Pictures and recipes are provided below.
I got the Thai Chicken idea from the book Weber's Real Grilling by Jamie Purviance ISBN: 0-376-02046-6, and the Vegetable and Fruit Salad from my friend Lyn Mendoza and also from Connie Veneracion's PinoyCook.net website. I also got the Ceasar's Salad Dressing idea from the same website.
I always prepare Thai Chicken at home and my kids like it. It takes 12 hours to marinate the Chicken and another 40 minutes to grille it so it requires lots of preparation time. I 'kicked the recipe a notch' (as Emerill Lagasse always say) by adding Malaysian Chili Paste (Sambal Oelek) for added spiciness.
Here are pictures while the Chicken's being prepared and the final product.
Here are the Recipes:
Bangkok Barbecued Chicken
Marinade:
4 large Garlic Cloves
1 large shallots
1 one-inch piece of fresh ginger, roughly chopped
1 medium jalapeño chile pepper, stem and seeds removed and roughly chopped
1 cup lightly packed fresh basil leaves
1/2 cup coconut milk
1 tablespoon fresh lime juice
1 tablespoon brown sugar
1 tablespoon fish sauce
1 table spoon soy sauce
1/2 teaspoon ground cumin
1 whole chicken, 4 to 5 pounds
1. To make the marinade: In a food processor with motor running, drop the grlic, shallots, ginger, and jalapeño through the feed tube and process until they are finely minced. Add the basil until they are finely chopped. Add the remaining marinade ingredients until they are well combined.
2. Cut the Chicken into 6 peices: 2 breast peices, 2 legs with thighs,
and 2 wings. Cut 3 to 4 slashes,about 1/2 inch deep, into the meatier side of the breast and leg thigh pieces. Place the chicken in a large resealable bag, and pour in the marinade. Press the air out of he bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 4 to 6 hours, or as long as 12 hours, turning the bag occasionally.
3. Remove the chicken pieces from the bag and discard the marinade. Grille, skin side down, over Indirect Medium heat until fully cooked. The breast and wing pieces will take about 30 minutes. The leg-thigh pieces will take about 40 minutes.
During the last 10 minutes of grilling time, move the chicken over Direct Medium heat until well browned all over, turning once. Serve warm.
Vegetable and Fruit Salad:
Click link to view the recipe for Vegetable and Fruit Salad
Caesar Salad Dressing:
Click link to view the recipe for Caesar Salad Dressing
