Everyday Yumminess: Carnitas Hash with Eggs

This is one of those meals where I started with a recipe... but then failed to follow any part of that recipe and still ended up with something super-yummy.  In the end, I suppose the recipe just stuck an idea in my head: "Carnitas Hash is probably delicious."  A few weeks later, when I had some carnitas vacuum-sealed in the freezer and found myself with extra Yukon Gold potatoes, it seemed like the best possible way to remedy those two situations...

Happy Birthday To Me!

A couple weeks ago I had a kick-ass group of friends over for my annual birthday dinner.  It's the first time I've been able to do it at my own place since moving back to Portland, and I don't think it's a stretch to say it was one of my most delicious birthday menus ever...

For the trio of plated appetizers, we had Shrimp Mosaic with Avocado-Melon Salsa, Super-Crispy Calamari, and Vodka-Spiked Grape Tomatoes...

The two dishes on the sides are old favorites, but the calamari was a new recipe.  The batter is made with vodka and soda water, and crisps up beautifully when it fries...  Next up was another old favorite, Creamy Asparagus Soup with Lemon Dumplings.

These little dumplings are filled with super-bright homemade lemon "jello," which melts when the dumplings cook and then explodes into the soup when you take a bite.  I wanted the guests to get to see what was hiding under their soup, so we poured the soup tableside...

The salad course came from Zak Pelaccio's "Eat With Your Hands" cookbook: a Crispy Pork Belly and Watermelon Salad.

I went ahead and compressed the watermelon, since I love the texture and it's so much prettier, but other than that this was just as written.  The pickled watermelon rind was beautifully spicy and was perfect with the crispy pork...  Mmm....  Because I'm addicted to scallops, I added a seafood course this year in the form of a Seared Diver Scallop with Ginger-Carrot Emulsion.

The sauce is from Thomas Keller's Peas and Carrots, but I passed it through a whipping siphon so that I could make it in advance.  The siphon re-emulsifies the sauce when you reheat it, and also adds a crazy-awesome texture...  The main course was a Horseradish-Crusted Rib-Eye with Red Wine Jus and Crispy Potato Ruffles...

And, finally, the meal finished up with Thomas Keller's take on Strawberry Shortcake...

This plated up way prettier the first time I made it (see below), but was delicious even when ugly...  

By the time we got home from some late-night post-dinner karaoke, I have to say this was one of my best birthdays ever... A super-fun evening with totally awesome company and fantastic food...  It will be hard to top it next year, but I'll see what I can do...