On-Site DP: Siam Square

Tuesday night the 30K crew gathered with friends for what we like to call an On-Site Dinner Party. The great thing about this kind of dinner party is that you get to spend time otherwise dedicated to prep, cooking, and clean-up, solely on the great company that surrounds you.

We picked Siam Square for our first DP and it turned out to be one of the best ideas...ever. Not only was the food delish, the service was exceptional!

Originally, we made a reservation for 12, however it turned into 16 and they were so gracious to make sure we had enough seats and split the checks perfectly. Our server was a wealth of knowledge when it came to the menu and made some great suggestions as far as what dishes to order and what level of heat we should go with.

Alright, now to the food. It. Was. Fabulous. The great thing about Siam Square is that that amidst a really fun and hip atmosphere, the food they serve is so comforting. And the great thing about Thai food in general is that while the cuisine can be interpreted as comfort food, it is NEVER boring or bland. Siam Square hit all the exciting and complex flavors that make a classic like Pad Thai so yummy.

Some of the dishes we tried were: A number of Pad Thai variations, Drunken Noodles, Siam Rolls, Chicken Satay, Thom Yum (emphasis on the YUM), Eggplant Chicken, and Pad Ba Mee. I didn't hear any complaints, just a lot of chewing and talking about how great everything tasted.

If you go- don't forget the drink menu! The Thai Iced-Coffee was super tasty and cut the heat of the Pad Thai. Cas went with the Green Tea and BDPM with the Honey Chrysanthemum Tea. If you like sweeter tea, go with the Chrysanthemum, if not, the green.

Overall, we had a fabulous experience thanks to the fun atmosphere, exceptional service, delicious food and drinks, and as always, the company of friends worth millions.

Tip: They have great lunch specials!


This is how we would rate Siam Square, let us know what you think!



Attire: 3
(1= Anything goes 2= Everyday Wear 3= Snappy Cas 4=Sunday Brunch 5= Pull out the Frills)

Cost:$$
($=Under 10 $$=Under 20 $$$=Under 30 $$$$=Under 40)

Dining company: Great for big groups or intimate date nights

This is how we would rate Siam Square, let us know what you think!

Overall (service, taste, ambiance):4

5= The JAM
4=Pretty good, I'll give'r another go
3=Take it or leave it
2= Not so hot
1= Never again will I step foot into this establishment

Secrets of DP success

I'm starting to wonder how long it's going to take for this blog to start showing up in Google search results for some of those "other" DPs...

The DP is a staple of the thirtythousanddollarmillionaire lifestyle. Predominantly held on week nights, they're a way to bring friends together over a simple combination of good food, a few bottles of wine and beer, and ridiculous conversation.

Since my personality tends to mirror that of a crotchety old woman from the Bronx, I learned to cook. And cooking easy, delicious DP food is what I'm actually pretty good at.

Here's a quick photo tutorial for one of my new favorites, coming to a TTDM DP soon: Curried chicken. The recipe below feeds three, which is obviously not enough for a DP, but doubling or tripling the recipe is a cinch. Also included are little tips--making this easier on the cook makes for a happier cook and a less stressful DP with less cleanup after.

Step one: Get your shit together.

• 2 pounds of chicken breast, cubed into 1-inch pieces.
• 3 cloves minced garlic
• 1 medium onion, diced (I always quarter onions and stick them in the food processor for a few seconds, along with the whole cloves of garlic. It's fast and the cleanup is easy since everything is dishwasher safe.)
  
• 28 oz. can of diced tomatoes, no salt added, drained
  
• 1 cup mango chutney
• 1/2 can coconut milk or coconut juice
• 1 14 oz can of chickpeas (microwave in their liquid for a minute and a half, then drain. This will cut down on cooking time when they're mixed with everything else.)
  
• 2 1/2 tbsp. curry powder (or less...depending on how you like it)
  
• 1 tsp red curry paste
• Kosher salt and freshly ground black pepper, to taste
• Drizzle of olive oil
• Cast-iron skillet or other large pot or pan that's at least 3 inches deep. Make sure it's deeper if you're doubling or tripling.
• Instant brown rice (follow packaging instructions)
• Cilantro, for garnish
  

Step two: Get hot

• Put the skillet on the stove over medium heat
• Take the cubed chicken and sprinkle salt and pepper over it--just enough for a light coat. Nothing too heavy--you've got a lot of spice coming.
• Microwave chickpeas, if you're microwaving them. You don't have to, but if you're not, count on adding an additional 5 minutes to your cook time or the chickpeas will be a little too firm. That's what I've found, at least. You might like firm chickpeas. That's cool, too.

• Drizzle olive oil into the warm skillet and add the chicken.
• Sautee the chicken until it's browned, but not fully cooked. If you cook it too long, you're going to end up with dry chicken.

• Add in the onion and garlic and sautee for about 3 minutes, or until the onion is tender.
• Add in the chickpeas, tomatoes, curry powder, curry paste, mango chutney and half of the coconut milk/juice.
  
• Mix.
• Let it simmer, stirring occasionally, until the liquid reduces by about half. (About 20 to 25 minutes)

(Blogger seems to be under the impression that I didn't already rotate this in iPhoto. Sorry.)

• While this is going on, clean up--you don't want a messy kitchen when the TTDMs get there--and set the table.
  
• Add in the rest of the coconut milk/juice and stir. Turn the heat down to low.
• Make the rice

Step three: Make a good impression

• Benefit of this dish: Once the heat is turned down, it can simmer for up to 25 additional minutes without drying out too much. So, if your guests are running late from work, you've got 0 worries. If you need to, use some of the rest of the can of coconut milk to keep things from getting too thick.
• When you're ready to eat, plate up the rice, top with the curry mixture and garnish with cilantro. Serve with warmed pita bread (or naan, if you can find it).
• Get ready for at least 9 inappropriate comments and a ridiculously wonderful evening.
  

30KM Food Corner: 20-Something Foodies with Million-Dollar Recipes

Baked Goat Cheese in Spicy Marinara

Welcome to the first installment of the 30KM Food Corner! As you know, one of the keys to being a successful thirty-thousand dollar millionaire, is dinner parties (which will henceforth be referred to as DPs). Whether you're hosting or bringing a dish to a friend's, it's important to always bring your A-game. During this reoccurring column, we 20-somethings will share with you our million-dollar recipes, on a 30K salary budget.

This recipe was inspired by one of our favorite Downtown restaurants, Barcelona, which is this fantastic tapas bar. They have incredible meat dishes and a warm chickpea and spinach side that is out of this world. But their best dish by far is their baked goat cheese in spicy marinara. It's so easy and simple, but this elegant dish will make you look like a rockstar (or millionaire with a private chef) at any DP.

Ingredients:
One jar good-quality marinara (If you want to make your own, fine. But we recommend using the extra time to pick out a chic outfit with killer accessories).
One log goat cheese
Red pepper flakes
Chopped fresh, flat-leaf parsley
One loaf of good, crusty bread

For this it's key to use a great ceramic or cast iron dish, as it's all about presentation. Pour marinara in dish. Slice goat cheese and arrange in center of the sauce. (This will all melt and spread out into cheesy goodness). Sprinkle with red pepper flakes and put in 350 degree oven for 15-20 minutes, or until cheese is very soft and marinara is hot. Remove and top with parsley for color. For bread; slice loaf on diagonal into quarter-inch slices. Place on baking sheet, sprinkle with olive oil and toast. When bread is done, remove and smear with garlic clove for extra flavor. Serve hot. Brush your shoulders off as compliments abound.