{"id":6897,"date":"2018-11-19T20:06:57","date_gmt":"2018-11-19T20:06:57","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6897"},"modified":"2018-11-19T20:07:30","modified_gmt":"2018-11-19T20:07:30","slug":"the-killikellys-are-coming","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/11\/19\/the-killikellys-are-coming\/","title":{"rendered":"The Killikellys Are Coming!"},"content":{"rendered":"

One of my very best friends, Jenn, and her husband, Matthew, are coming down for the weekend.\u00a0 What this means is that there will be lots of craft beer….wine for me, thanks….and tons of food coming out of my kitchen.\u00a0 That will all be sprinkled with music, laughter, and dessert.\u00a0 Oh, the dessert.\u00a0 Jenn is an extremely talented baker.\u00a0 She needs to open her own shop.<\/p>\n

Update:\u00a0 And true to form, Jenn made a Japanese cheesecake.\u00a0 I gasped.\u00a0 And then I gasped again when I first tasted it.\u00a0 I might have hyperventilated.\u00a0 It’s so delicious that I’m going to have to try one myself.\u00a0 It’s all the flavors of a traditional cheesecake without the heaviness of a cheesecake.\u00a0 And there’s no crust.\u00a0 Perfect!\u00a0 Because that’s my least favorite thing about cheesecake.\u00a0 It’s like a cake, actually.\u00a0 But not.\u00a0 Some of you are probably like yeah, yeah, we know what it is.\u00a0 For me, it was a revelation…an epiphany…a life changing event.\u00a0 In my mouth.<\/p>\n

Matthew had to stay home for work, so I invited the Hills and I cooked like my life depended on it since the Killikellys won’t be coming for Friends Giving this year.\u00a0 (booooooo hisssssss)\u00a0 First up was the cauliflower prawn soup.\u00a0 I know, right?!\u00a0 Never have I looked at a cauliflower and thought, “Mmmm, soup.”\u00a0 I made some candied orange peel confit (so it was already weird), chopped some pistachios, and blended some vanilla Jim Beam into some olive oil.\u00a0 What?!\u00a0 Yes.\u00a0 The soup was divine and I’ll be making it a million times again.<\/p>\n

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Next was the crab rangoons.\u00a0 Ok, for me there is nothing worse than a mouthful of hot cream cheese that faintly tastes like something from the ocean.\u00a0 Gross.\u00a0 So years ago, I made my own filling.\u00a0 More crab, less cream cheese.\u00a0 Way less.\u00a0 I also don’t get fussy with the wrapper…flat triangles are just fine.\u00a0 The purse style pokes the roof of my mouth.\u00a0 We topped them with this crispy garlic chili oil that I found in the Asian market that no one can stop eating.<\/p>\n

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When the rangoons disappeared, I brought out the Coho salmon, baked in a soy ginger sauce with shitake mushrooms and red bell peppers.\u00a0 This has to be one of my favorite ways to cook and eat salmon when making a whole side of salmon.\u00a0 It’s fresh and light while at the same time being very umami like.\u00a0 It literally takes ten minutes to prepare and twenty minutes to bake, if that.<\/p>\n

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When that was gone, I finished up with Thai green curry prawns over jasmine rice.\u00a0 My fishmonger turned me on to these monster prawns when I couldn’t find langostinos.\u00a0 They worked well because I used them in the soup and the curry and no one was mad about it.\u00a0 I opted for fresh pineapple in the curry and garnished it with raw green cabbage.\u00a0 I find the cabbage cools down the spicy heat of the curry.\u00a0 I also tossed in some zucchini, green onions, and green bell peppers.\u00a0 Everyone’s mouths were on fire, but we powered through it!<\/p>\n

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I don’t think anyone left a single morsel of Jenn’s Japanese cheesecake on their plates.\u00a0 I need to get my hands on that recipe.\u00a0 Love you Jenn!<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

One of my very best friends, Jenn, and her husband, Matthew, are coming down for the weekend.\u00a0 What this means is that there will be lots of craft beer….wine for me, thanks….and tons of food coming out of my kitchen.\u00a0 That will all be sprinkled…<\/p>\n","protected":false},"author":1,"featured_media":6973,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[12],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/11\/IMG_20181117_153114400.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Nf","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6897"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6897"}],"version-history":[{"count":3,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6897\/revisions"}],"predecessor-version":[{"id":6975,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6897\/revisions\/6975"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6973"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}