DINNER: Pok Pok Kai Yaang & baby greens with Year & Day

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So we decided to invite all the girls over for someThanks to Year and Day for outfitting the whole table with their beautiful dishes. Year and Day dishes do to food what a tan does to the human body...it adds sex appeal. We love that their color palette its inspired by the daily rhythms of the cali coast: daybreak, fog, moon and midnight... we chose daybreak and moon for our own set because, duh, pink! Thanks to Year and Day for outfitting the whole table with their beautiful dishes. Year and Day dishes do to food what a tan does to the human body...it adds sex appeal. We love that their color palette its inspired by the daily rhythms of the cali coast: daybreak, fog, moon and midnight... we chose daybreak and moon for our own set because, duh, pink! Thanks to

Year and Day for outfitting the whole table with their beautiful dishes. Year and Day dishes do to food what a tan does to the human body...it adds sex appeal. We love that their color palette its inspired by the daily rhythms of the cali coast: daybreak, fog, moon and midnight... we chose daybreak and moon for our own set because, duh, pink! Thanks to Year and Day for outfitting the whole table with their beautiful dishes. Year and Day dishes do to food what a tan does to the human body...it adds sex appeal. We love that their color palette its inspired by the daily rhythms of the cali coast: daybreak, fog, moon and midnight... we chose daybreak and moon for our own set because, duh, pink! Thanks to Year and Day for outfitting the whole table with their beautiful dishes. Year and Day dishes do to food what a tan does to the human body...it adds sex appeal. We love that their color palette its inspired by the daily rhythms of the cali coast: daybreak, fog, moon and midnight... we chose daybreak and moon for our own set because, duh, pink! 

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Thanks to Year and Day for outfitting the whole table with their beautiful dishes. Year and Day dishes do to food what a tan does to the human body...it adds sex appeal. We love that their color palette its inspired by the daily rhythms of the cali coast: daybreak, fog, moon and midnight... we chose daybreak and moon for our own set because, duh, pink! 

Thanks to Year and Day, we outfitted our whole table with their beautiful dishes- they do to food what a tan does to the human body...it adds sex appeal. We love that their color palette is inspired by the daily rhythms of the cali coast. They perfectly match the moody colors of a cotton candy California sunrise too the moody feel of the fog descending over the hills...but when it came down to making our diner set choices we choose a nice white because lets be honest, food just looks better on a white plate & pink because, duh its pink and pertty. 

Many of their products are sold out already but if you wanna be ready for summer then pre-order now to receive items in late May/June. Also, they just introduced their "build my complete set" feature that will customize your table for an effortless look that will slay your guests. 

 

 

 

 

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THE RECIPE

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Ingredients (serves 4 to us 8 peoples)

  • 2 Cornish hens (1.25-1.5 lbs)

  • BRINE

    • 1/2 cup kosher salt

    • 1/4 cup superfine sugar

    • 10 cups tepid water

    • 5 or 6 unpeeled garlic cloves

    • 1 teaspoon white peppercorns

    • a thumb size hunk of unpeeled ginger

    • 1 large unpeeled stalk of lemongrass, cut into 2-inch pieces

    • small handful of cilantro w/ roots

    • 2 or 3 whole green onions, torn in half

  • STUFFING

    • 3 large stalks lemongrass, outer layer, bottom 1/2 inch and top 4 inches removed

    • 3/4 cup ounces unpeeled garlic cloves, halved lengthwise

    • 1 tablespoon kosher salt

    • 1 teaspoon ground white pepper

    • 1/2 cup thinly sliced cilantro stems

  • MARINADE

    • 2 tablespoons Thai fish sauce

    • 2 tablespoons Thai thin soy suace

    • 1/2 teaspoon granulated sugar

    • 1/4 teaspoon ground black pepper

    • 2 tablespoons water

  • BASTING LIQUID

    • a few tablespoon of garlic or shallot oil

    • 1/4 cup honey mixed well with 2 tablespoons hot water

  • DIPPING SAUCES

    • Sweet Chili (Naam Jim Kai) and/or Tamarind (Naam Jim Kai Yaang)

BRINE THEM BIRDS

Whisk the salt and sugar with the 10 cups of tepid water in a large mixing bowl or pot until the sugar and salt fully dissolve. combine the garlic, peppercorns, ginger and lemongrass in a mortar and lightly crush and bruise them. Add them, along with the cilantro and green onions, to the brine followed by the birds breast side down. Cover and refrigerate for at least 4 hours or overnight.

MAKE THE STUFFING AND STUFF THEM BIRDS

Drain the birds in a colander, discarding the brine. Cut lemongrass in 1/8 inch slices crosswise. Pound until fragrant. Add garlic, pound until broken into small pieces. Add salt and pepper and briefly pound followed by the cilantro and pound till bruised. Divide the stuffing equally between the birds, tuck each wing tip under the body. Put the birds in the fridge, uncovered, to dry out for at least 4 to 12 hours. 

MARINATE THEM BIRDS

Stir the fish sauce, soy sauce, sugar, pepper and 2 tablespoons of water in a small bowl until sugar has fully dissolved. Brush the birds with the marinade, then put them back, uncovered into the fridge for about 2 hours.

COOK THEM BIRDS

Prepare grill to cook at 350-375 degrees. Once grill is hot push coals to one side and add the birds, breats up, to the opposite side of the coals, cover the grill, with vents open over the birds. Having the vents over the birds allows for a little more smoky flavor. Cook for 25 minutes, flip the birds over to get some color on the other side, and after about 5 more minutes more, flip the birds again. Cook for another 5 minutes and then brush the birds with shallot/garlic oil and re-cover. After 5 minutes brush the birds with the honey mixture and move birds directly over the coals. Cook, rotating, to get the desired glossy browning with some dark patches, 5 to 10 minutes. 

REST, CARVE & ENJOY!

Let the birds rest for at least 10 minutes or up to 30 minutes. Serve whole or chopped with dipping sauces!