Thanks. Yes, everything was outstanding. This chef is very creative and talented. The menu changes each month, and he keeps raising the bar.
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so happy you liked it!
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Not sure if this is what Mr_Happy uses but here is what I use for the Marinade:
Make a Fine Paste of
4 Stalks lemongrass, finely chopped (just the tender bottom 3")
8 cilantro roots(or a handful of cilantro stems)
6 large cloves
1 T fish sauce
Add
¼ cup oyster sauce
3 T palm sugar(or light brown)
2 tsp soy sauce
2 tsp Fresh ground white or black pepper
2 tsp coriander powder
1 tsp turmeric powder
1 tablespoon cooking oil
This will flavor about 3.5# of bone-in Chicken pieces
I marinate over night.
This is all adjustable to taste. Sometimes I add a couple of bird chilis when grinding the paste ingredients
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I used this one for the marinade, but no cilantro roots because I didn’t have any:
Air fryer was at 400 for about 25 minutes or so until the thighs hit around 165.
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Nam jim jaew is probably in the top 3 of my favorite condiments 
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Thank you and @BierMonk! Inspiring.
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I confess, I used about 1/4" of Saffola oil, I don’t like canola.
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Dinner at Blue Plate https://www.blueplatesf.com in the Mission - one of the well established places with more than 25 years history and great elevated comfort food. Neighborhood spot in the best possible way where you feel like sitting in somebody’s houses and having dinner
Charred octopus, gigande beans, citrused celery, pickled red onions, lime-cilantro vinaigrette
Grilled hanger steak, papas al mano, piquillo peppers, horseradish aioli, charred onions onion chimichurri
Butterscotch pudding, whipped cream, pecan brittle
Best place at the bar with view in the open kitchen
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Tonight I made restaurant-style butter chicken served with whole wheat roti, cauliflower rice, and sauteed blanched green veg medley with chaat masala and butter. Some raita on the side, which wasn’t really necessary but I built it on the base of some leftover tzatziki that needed using. My husband grilled and smoked the chicken over charcoal, which lent a nice smokiness. Everyone seemed happy.
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Looks delicious!!
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RecipeTin Eats truly crispy oven-baked chicken tenders (done in air fryer) with lettuce wraps and lemon. Easy, tasty, perfect for Friday night.
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Squiggly knife cut noodles from Trader Joe’s cooked minimally in chicken broth and then mixed with sauce made from mushrooms, shallots, yellow onion, salt, pepper, RPF, garlic, grapeseed oil and butter with some broccoli thrown in at the end to steam.
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Khachapuri Tarkhunit – round style. The filling is cheese-and-egg based with lots of fresh herbs and a pinch of flour - I used just-picked chives, tarragon, and parsley from the garden. Marinated olives and feta on the side. Med-pepper salad with fresh oregano in the vinaigrette. Spring is here!
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All the things! Grilled salmon, gochujang green beans, reverse red, but not quite seared pork chops… Too many things.
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Much needed dinner and drinks at Dali tonight. My friend and I were so busy gabbing that I only got decent pics of my sangria, garlic shrimp, Cuarenta y Tres, and Churros with both Chocolate and Creme Catalan sauces.
We also has baby lamb chops with apricot sauce, and braised rabbit with red wine, juniper and garlic.
Lots of catching up with each other, lots of chit chat with out neighbors at the bar, and lots of much needed relaxing.
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My fourth time making this, yes I like it a lot, especially the dressing.
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In a continuing effort to use up leftovers in the freezer, I served some leftover hot pockets. Baked Potatoes and green beans rounded out this oddball dinner.
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I finally made a good batch of wings.
I used Kenji’s method here. I didn’t even air-chill them overnight - just a few hours- but they were great. Awful clean-up with the rack, but mom agreed it was worth the scrubbing.
I tossed mine in classic Frank’s/butter, and used jarred bbq sauce for Mom’s.
I did an amazing thing when making my Frank’s butter sauce; I dumped half the bottle of Frank’s into my sauce by mistake (thought it was a shaker bottle but it was a regular bottle opening.) The only way to salvage it was to add a lot more butter, but I only needed sauce enough for 8 or so wings, and all I had was Kerrygold. So I made a lot of very expensive hot sauce which I didn’t have a use for.
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I made too much hot sauce the last time I made wings (same recipe) and it kept surprisingly well in the fridge for weeks. I happily used it up with multiple batches of nyt Buffalo white beans
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