Father\'s day:Lamb Skewer Dinner (父親節羊肉串晚餐)(多圖）

Father's Day Breakfast and Dinner: Lamb Skewers, Pasta Salad, Salt&Pepper Pork, Rhubarb Pie

We were so happy that we had my father with us for Father's day this year. It has been a while since we celebrated Father's day together. Father was born in Harbin. Father's dad, my grandpa, was orignally from Shandong province. Therefore, as a Shandongness, Father was outgoing, intellegent and had a good sense of humor. People around him always liked him. He used to be a popular guy in high school and college. During the cultural revelution, he was accused to be a Russian spy because he spoke fluent Russian, had a high rise nose and tall body build. Luckily he has proof that he had grown up in China and my grand parents were Chinese. Otherwise, who knows what would have happened to him, what would have happened to my parents. We still laugh at it nowaday every time we talk about it.
Many years have gone by. I still remember the time father helped me with Math and Physics. It's just like yesterday. "Concept is the key. It doesn't matter what changes. Fundemental theory is the key to solve all problems". It still holds true throughout my entire life.
My parents have visited American several times. Gradually, they have adapted Western food. But father always like Szechuan style food even he is Shandongness. Well, I don't know too much Szechuan style food. There is no really Szechuan style Chinese restaurant where we live. Like million of American, let's BBQ at home and celebrate a traditional Father's day!

今年我們很幸運父母來美小住。這麽多年來，這還是第一次和父親一起歡度父親節。父親祖籍山東。生於哈爾賓。山東人的豪爽，智慧，幽默自然少不了。為人處事無可挑剔。講來他還是大學期間出名的帥哥。文革期間，由於會說俄語，鼻子高高，身材高大象外國人，差點背打成蘇聯特務。幸虧有人做證，不然可慘了。直到現在我們還拿它當笑柄。

多少年過去了，父親輔導我的數學，物理的情景就象昨天一樣。＂概念要清楚，就不怕萬變。所有的變化都歸結於基本理論。＂這麽多年的學習和工作證實了這些話確實是真締。
來美旅行幾次，父母漸漸地習慣了西餐。雖然父親祖籍山東，但是父親還是偏愛川菜。唉，我不會做川菜，這裏附近又沒有真正的川菜，我們就象所有的美國人一樣在家過個傳統的美國式的父親節吧。

Breakfast menu:
Fried bread
Chaddar cheese scramble eggs
Bacon
Homemade juice
Coffee

早餐菜單:
東北炸油餅
芝士炒雞蛋
Bacon
家做的果汁
咖啡

Father's day breakfast. 早餐全景


Fried bread:
I have published it before. Please see my blog or the link below if you need more information.

東北炸油餅
配方及做法以前發表過。如有錯過的請看連接：東北炸油餅


Cheddar cheese scrambe eggs and Bacon:
芝士炒雞蛋和Bacon:
Cheddar 芝士和蛋液混合，加些鹽和胡椒。很簡單又creamy。Bacon在鍋中煎熟就好了。




My plate 我的盤中


當我們問父親晚餐想吃什麽的時候，父親說：＂什麽都行，不過，如果不麻煩的話你媽媽做的幹炸肉段我確實想了很久了。。。＂這樣一來，晚餐有眉目了。。。。。
Dinner Manu:
Lamb skewer
Salt&Pepper Pork
Pasta Salad
Homemade Bagette
Dessert: Rhubarb Pie

晚餐菜單:
烤羊肉串
幹炸肉段
意麵色拉
家做法國棍式麵包
甜點：Rhubarb派

Lamb skewer:
leg of lamb cut into cubes.
1 large onion
2 carrots
1 large green pepper and 2 hot peppers
Paprika
cumin
Salt and fresh grounded pepper
Season the lamb with salt, pepper, Paprika, cumin for 30 minutes. Put the lamb, onion, carrots and peppers on the skewer. See picture below.
烤羊肉串:
羊腿肉
洋蔥１隻
胡蘿卜２隻
青椒１隻
辣椒２隻
Paprika
孜然
鹽和胡椒粉
羊腿肉切塊，和調料粉醃３０分鍾。然後將羊肉，洋蔥，胡蘿卜，青椒，辣椒分別插入skewer。看下圖。


Lamb skewers are ready to be grilled.
準備好的羊肉串可以烤了。

準備工作是我的，烤可不歸我。我家的那位開烤了。

烤好了，聞見了嗎？真的很香哦。

這是母親最拿手的幹炸肉段。外焦裏嫩。我也學一招！


Pasta salad:
Elbow pasta
Green peas
Radish: 3
Hard boiled eggs: 3
2 tbsp chopped onion
Celery: 2 stalks chopped
1tbsp olive oil
1tbsp vinegar
1tsp mustard
Sea salt and pepper
Boil eggs and cut into chunks. Mix with cooked Elbow pasta, cooked peas, chopped celery, radish, and onion. In a small container, combine olive oil, vinegar, mustard, salt and pepper and mix well. Pour the mixture into pasta dish and mix well. Season it with salt and pepper if it is needed.


意麵色拉
１杯 意大利空心粉(煮熟)
１杯 豌豆
２大勺洋蔥，切丁
3隻 水蘿卜
２隻 煮雞蛋
２條芹菜
柑欖油１大勺
醋１大勺
芥末醬１大勺
海鹽和胡椒
雞蛋煮好切塊。拌入洋蔥丁，意大利空心粉, 豌豆, 水蘿卜和芹菜丁.用一小盆，將柑欖油，醋，芥末醬，海鹽和胡椒混合好。倒入意大利空心粉中。如果味道不夠，再放入海鹽和胡椒。


Here is Baguette I made the same day. My dad said: This is called Baguette. Crispy outside and soft inside. Very good!" I have published the French Baguettes 1:1. Please see my blog or the link below if you need more information.
我自己做的法國棍式麵包，父親說：＂這法國麵包很正統，外脆裏軟，值得表揚。＂
配方及做法以前發表過。如有錯過的請看連接：French Baguettes 1:1 法國麵包 Baguettes



看全景。


Here is my plate. A lots of food........
請看我的盤子，不少吃吧。。。。




Dessert: Rhubarb Pie
This is one of my husband's favorite pies. Early summer, rhubarb is ready to harvest in our garden. I learned the word of "Tangy" when I first tasted rhubarb pie in America. I forgot to take a picture of the rhubarb before I harvested it. The picture below is the plant after it was harvested.

甜點：Rhubarb派
這是我家先生最喜歡吃的派之一。說來很有趣，我學會了＂Tangy＂這個詞是我第一次在吃Rhubarb派的時候。摘Rhubarb前忘記拍照了，這張照片是摘完後的。


Here is the Rhubarb I just harvested. Leaves are toxic. You don't want to try it........
剛摘的Rhubarb，葉子有毒不能吃，隻吃莖。
Stalks cut into cubes.莖切成小塊。

４杯 Rhubarb, １又１/4杯糖, １/4杯 麵粉,混合好
雙層派皮做好，派盤底部放好派皮，倒入Rhubarb，放幾片奶油


Make shape, cut few holes to allow air escape. Brush the pie with egg batter. Sprinkle some sugar on the surface and ready to bake.
整型，切開幾個透氣空。刷上蛋液，撒少許糖，

Pre heat the oven for 425F. Cover and bake for 50 minutes. Then uncover and continue to bake for another 30 minutes until bubbles come out and pie crust turns golden brown. Cool on the rack.
烤箱加熱４２５F，蓋錫紙烤５０分鍾，拿掉錫紙烤３０分鍾，直到派餡冒泡，派皮金黃。晾涼再切。


Someone in our family like add a scoop of ice cream. I think it is delicious by itself. Not just we love it, my parents love it, too.
我家有人喜歡加一勺香草冰激淩，我認為不加冰激淩已經很美味了。最重要的是不僅我們喜歡，父母也非常喜歡。

By the day was over, dad told me that he had wonderful Father's day! Thanks Dad! I love you!
一天結束，父親告訴我們他度過了一個愉快的父親節！謝謝父親，我愛您！

[rdong2]

我也是東北人， 能不能QQH我怎樣做東北油餅， 謝謝!