We had dinner at Livingston before the show and after-theater cocktails at one of our favorite spots, Empire State South. I discovered a great new drink, a Sazerac. It is a classic rye whiskey drink that originated in New Orleans, and it is very tasty.
On Saturday afternoon we went to the Viking Cooking School for a class that Jeff’s parents had purchased for my birthday. We had a great time with 10 others as we cooked beef tenderloin, fried shrimp and crab cakes. The class was fun, and I learned a few new tricks and knife skills.
Afterward, we returned to our hotel and walked next door for cocktails at Proof & Provision in the basement of the Georgian Terrace Hotel. It is a great new restaurant and speakeasy, and the bar specializes in handcrafted Prohibition era cocktails. The food also looked good, so we will have to return sometime.
On Sunday morning, we stopped by the Silver Skillet for a late breakfast. It is a great Southern dive, and we sat at the counter and ate way too much food.
After breakfast, we stopped by Harry’s Farmers Market to get supplies for tonight’s Sunday Supper. In honor of Chinese New Year, I decided to cook Chinese cuisine for dinner.
I started with crab rangoon for an appetizer and followed it with hot and sour soup. For the entree, I prepared Cashew Chicken with asparagus and made almond cookies for dessert. It was all very good and much healthier than Chinese takeout.
After dinner, we enjoyed the Grammy Awards and Downton Abbey, and so ended a very fun weekend.
We are off on a cruise next Saturday with our dear friends Sandy McGrew, Gary Mullet, Cory Wilson and John Clark. I’m sure it will be great fun, but I will miss a couple of weeks of Sunday Supper posts. So until next time, may your Chinese New Year be filled with great food, dear friends and memorable weekends.
n Crab Rangoon with Homemade Hot Mustard
n Hot and Sour Soup
n Cashew Chicken with Asparagus and Rice
n Chinese Almond Cookies
Easy Crab Rangoon
1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
2 oz crab meat
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers
Oil, for deep frying
Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well.
Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.
Fold the two ends of the wonton wrapper together. Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure that there is no leakage. Use a little water to help sealing if needed.
Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cool down a bit before serving them with sweet and sour sauce.