Take 2

Because one dinner party isn’t enough in a weekend, we (read: I) decided to have another the next night.

The theme was choose-your-own-stir-fry-adventure.

And the vegetable choices were plentiful.

(Sort of) clockwise from the top, mung bean sprouts, yellow squash, green beans, red peppers, green peppers, green onions, jalepeno peppers, garlic, carrots, bok choy, pea pods, cabbage. We went to the Strip District early Saturday morning and had excellent luck at both Premier Produce on Smallman and WFH Oriental Food Market on Penn.  Of course, our main destination was Wholey’s for some seriously amazing protein choices.

Yup, those sea scallops (with garlic) are as big as the palm of my hand. The bay scallops I marinated in lime juice and cilantro weren’t too shabby, either.

Additional protein choices included chicken in a light brine with dry seasoning and tofu two ways.

My favorite was marinated in the last of our APA from Penn Brewery, sauteed with green onions and jalapenos and garnished with just a bit of freshly grated asiago cheese. But I’m getting ahead of myself (and showing off). As usual.

Before the party, we let Avi “decorate” for our guests.

He originally wanted balloons, but was tempted instead by these lovely streamers from a party store in the Strip. They totally match my table runner and candles, so that’s cool. And the cat hasn’t eaten them yet. Another bonus.

Let the fun begin! Everyone got to choose their protein and vegetables, and I did each plate individually in the wok. It was wicked hot in the kitchen by the end. But. So. Good.

For dessert I made a large strawberry crisp that would have been amazing if I hadn’t burned the hell out of my hand in the process. Um, actually, the strawberry crisp was still pretty amazing, but my hand is very sad. This definitely qualifies as my first significant cooking injury like, ever. But enough about that, here’s the strawberry crisp:

Most of this stuff was easy to track. I’ve made sea scallops before, the chicken was just chicken, the second tofu recipe was pretty much exactly what I made a couple weeks ago and the vegetables were, well, vegetables. I tweaked the strawberry crisp slightly in the spice department with no impact to the bottom line.

But here is the nutritional information for 1 serving (about 15 pieces) bay scallops with lime and cilantro, approximate: 143 calories, 1 gram fat, 61.9 grams cholesterol, 295.3mg sodium, 8.3 grams carbohydrates, 1 gram fiber, 25.7 grams protein.

And the beer marinated tofu, 1/5 of package (recommended serving), approximate: 108 calories, 4.2 grams fat, .6 grams cholesterol, 10.5 grams sodium, 4.6 grams carbohydrates, 1.1 grams fiber, .8 grams sugars, 8.5 grams protein.

Not bad, not bad at all. This weekend two of our favorite people in the universe are coming in to town, so if you’ve invited yourself over for a dinner party (or plan to after reading part 2), please note that food festivities will be suspended until the following weekend!

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