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Happened to stop by a latin grocery store yesterday, so I picked up some stuff and made Polo Pipian Dessert was Homemade Blueberry Pie

Parsi Style Methi Per Edu (Egg on Fenugreek leaves) - garlic, ginger, tumeric, cumin, garam masala, chili powder, onion and tomatoes and yesterday it was Scrambled Eggs with Sichuan Pork with Pickled Peppers

Pork Loin w/Oven Roasted Yams, Onions and Pork Jus

Sichuan Chicken over Scrambled Eggs Fried Egg w/Corned Beef Hash

Though technically I believe this place is in Delaware county, Kebab Cafe in the Gateway shopping center in Wayne is worth a visit. The meat is succulent and flavorful while the basmati rice is really well cooked and the side salads are amazing. Try the cauliflower one or the Shirazi. I have yet to try the Hummus which they also serve. Doner Kebab Platter - served on a mound of deliciously aromatic basmati rice and with some pita bread. Comes with a side of Shirazi Salad (Persian) Kebab Cafe Gateway Shopping Center 231 E. Swedesford Road Wayne, PA 19087 (610) 975-5850 www.kababcafe.com

Last night's dinner was a smorgasbord of appetizers with some neighbor friends which included: Crab Salad Grilled Shrimp Cheese Beef Satay Gougère, chips, dip, etc and of-course beer and wine.

Beautiful tart Alinka. Is that strawberry jam over the blueberries?

Been back a few times since they reinvented the menu and a concept a bit. Last night's dinner was proof once again that this is a very very good restaurant, serving delicious food at a reasonable price, making it a top choice in the area. Opted for the pre-fixe they offer on Wed, Thurs and Sundays and at $25 for 3 courses, it is a real bargain and had the combination I wanted to order anyway. Amuse - Yellow watermelon w/30yr balsamic vinegar and micro cilantro (no pic) 1st comped course - Raw Oysters from Massachusetts, vibrantly briny and creamy Wife's first course - Heirloom Tomato Salad, topped with a tomato sorbet My first course - Corn soup w/Crayfish butter and popcorn 2nd comped course - Buffalo Veal Sweetbreads. The buffalo sauce may seem overpowering at first, but this is all about the texture - who needs buffalo wings when you can enjoy the super creamy goodness once you bite into the crispy outer texture. Palate cleanser - Cantaloupe Sorbet w/crispy pancetta and cinnamon oil Wife's entree - Steak frites - hanger steak & frites with a generous dab of truffle butter. Perfectly seared to medium rare and topped with fresh flat leaf parsley. My entree - House Smoked Chicken, white corn and almonds. This was one of the best smoked chickens I have had in a long time. The skin was nice and crispy, while the meat was succulent with a not too overpowering smokiness. Dessert - Pineapple Sorbet, Coconut tapioca, Macadamia nut brittle Service was super friendly and attentive. By 7pm the place was full with patrons who know that meals like this make a mid-week day special. I am just glad that Majolica is not far from me.

Deena, that looks like good eats...period. And that Peach Sangria you posted in the Drinks forum looks awesome.

Everything looks great, but I am most intrigued by your lobster custard with the royal trumpets. They usually have a chewier texture. How did that work with the smooth custard? Also it looks like you used the egg carton to hold the eggs in the water bath. It held up? If so, brilliant idea. ← Thanks Heidi. Ideally, I would add small bits of Maitake which would lend a more earthy flavor. However, I did not have any handy, so improvised with the Royal Trumpets. I had a small dice for the egg shells so texture was not much of an issue. Haven't tried the ramekins yet. As for the egg carton, I borrowed that idea from Carol's French Laundy blog. Alinka, I will gladly swap a burger for your salmon. I love fish, but since my wife is allergic to fish I rarely make it at home.

Made some burgers from irradiated beef so that I could keep it a bit on the rare side. Also grilled some lobster and wife made a goat cheese and heirloom tomato salad With the lobster body and claws knuckles, I made a lobster custard with royal trumpet mushrooms and truffle oil

Excellent !! Care to share the recipe? Do you add the tortilla chips at the end or cook then with the other ingredients?

Very nice, menu in progress. Friday's dinner was Roasted Chicken Herb roasted fingerling potatoes and shallots Plated along with Edamame Salad

Dinner tonight was a salad and an impromptu open-faced patty melt with sauteed onions, mushrooms, Birchrun Hills Fat Cat cheese and fried egg on top money shot

Toasted up some nice crusty bread from the bakery and topped it with Goat cheese and herb scrambled egg for the wife and I dipped toast in Soft Boiled Egg (as a little more cooked that I would have liked) and speaking of biscuits, earlier in the week I had Scrambled Eggs and Lox on Biscuit

Nice pic Alinka. Is that a 50mm lens?

And don't feel bad about taming the spices a bit, even people in India are a little careful with Kholapuri cuisine. You can also make this dish with fish...just adjust protein cooking time.

Mark, The biscuits are courtesy of my wife's current obsession with with Pillsbury's Perfect Portions biscuits (pre-packaged pair of buttery biscuits you can bake in the toaster oven in 5-10 minutes). Comes in handy for breakfast.

Bulgogi and kimchi sandwich Braised short rib with kimchi and siracha on Basmati

Alinka, good to see your cooking again on the dinner thread.

OMG. What an intriguing combination! How did the flavor of the crab cake fare when going up against against what I would assume would be the stronger flavor of the burger? ← Actually, believe it or not, the crab cake's flavor was more dominant. Next time I will try a larger beef patty and perhaps grind the burger fresh myself.

Great dishes Dr J. A few meals from earlier this week - Balsamic & Soy Glazed Chicken, Edamame, roasted pimento Surf & Turf Burger - Burger on a Crab Cake Fudge Brownie Sundae Did not cook much this weekend as I am still full from this meal.

Did the cucumber dish look like the pickled cucumber I posted upthread? If it was, that indeed would be a good counterbalance for a spicy dish.

My fellow dinning partners from last night's collaboration are probably still recovering from the food induced coma by the 11 heavenly courses. Pictures and a list of the entire menu can be viewed here. There were so many excellent flavor combinations, that it is hard to highlight a select few...though I will try. Mango-Yogurt sorbet, wild char roe, arugula - I would never have thought to combine a mango sorbet with roe, but believe me, this is simply delicious!! The wile char roe was from the maker of Bliss Maple syrup and I believe is treated with Fleur de sel. Corn Pudding, Smoked Sea Urchin - The rich, creamy, lightly smoked Santa Barbara sea urchin on top of delicately sweet and luscious summer corn pudding the consistency of a thick soup. One of my favorite dishes of the evening. Goose Egg Yolk, Chorizo-chanterelle hash, garden herbs - The slow cooked Goose egg yolk was not runny but rich enough to perfectly balance the spice in the chorizo hash. This dish was so good, I could eat it for breakfast everyday. Foie Gras Marble - Another unique dish, brilliantly executed dish; my preferred substitute for a PB&J. The texture of this dish varied from left to right - from a pistachio nougat consistency to a less dense foie gras consistency. Soft Shell Crab Tempura, Honeydew raita - Succulent, well seasoned soft shell crab, with the honeydew sweetened raita providing a cool backdrop. Shola is thinking about experimenting by infusing more Indian flavors such as garam masala into the batter. I want to be there when he tries that. Ramp Cavatelli, Geoduck clam Sauce - The ramps were blanched and pureed a few months in advance before being cryovaced and frozen. Amazing clam flavor and according to Alex, the touch of baking soda gave the pasta a nice plumpness and made it a little more chewy, similar to Chinese dough. The recipe and prep is well documented here. Sweetbreads, Lemon Verbena, Pickled Watermelon Rind - Not the typical fried "McNugget" style sweetbreads, as Shola would say, nonetheless they were delicate and creamy with the pickeled watermelon rind bringing some acidity to the party. Pig Cheek, cornbread, collard greens, red cola sauce - The cheek is one of my favorite cuts because of the flavor and texture and this did not disappoint. The corn bread was more like a loose corn pudding and I could have eaten a big bowl of this. Sangaria Squab, Berbere Potsticker, Kohlrabi - Perfectly pink sous vide squab with an amazingly flavor packed potsticker. We had a large selection of Burgundy, new world PN and mature bordeaux to pair this dish with. Delice de Bourgogne "Buratta", Fennel, Green Olive Oil - Not sure what Alchemy was involved to achieve this, but all I was say is that the flavor combinations were out of this world, though I would have loved to have some crusty toasted bread with this. Carrot-Bacon Cake, Blood Orange Marmalade Ice Cream, Maple Vinegar - Familiar flavors with a twist - the bacon did not overwhelm like I had feared, rather it lightly punctuated with salty accents sprinkled throughout the carrot cake. The main focus of this dinner was the food, though we did fairly well in pairing roughly 20 wines ranging from Gewürztraminer, Sav Blanc, old and new world chardonnay and PNs, mature bordeaux, Amarone and others I am probably forgetting. If you have an opportunity to attend, I highly recommend it, though you probably do not need me to tell you so. Shola also mentioned starting some cooking classes on Sat morning, which sounds terrific.

You are correct, Satchmo's was looking into expanding and creating dining space for a BYO and further leverage Satchmo's kitchen.