Thread: Past dishes

I'm bored, just thought I'd post some of my past dishes for various dinner parties

Appetizers:
watermellon & goat cheese with black truffle balsamic reduction


citrus grilled shrimp and spicey mango chutney


red grapes with gargonzola & pistachio crumbs


port wine & roasted baby bell duck pate


Olive tempanade

salad time

arugula & basil with grilled shrimp


spinach & arugula with fried goat cheese and fig balsamic reduction


heirloom caprese with hydroponic basil and Bufalo mozzarella


Steamed Bok Choy with ginger soy vinegarette

lobster and leek bisque


spicey lobster bisque with whole claw meat and black truffle butter


wild caught scallops & prawns with teriyaki reduction


whole grilled lobster with grilled scallops, tuna and clams in white wine broth


Spicey crab cakes with grilled red /yellow/orange bell peppers


Sesame encrusted seared tuna with ponzo drizzle

Trio of sliders: (from left) Kobe with Gruyere, Buffalo with jalapeno butter pocket, Portabello pesto with mozzarella di bufala


magret de canard & port reduction, purple bliss horseradish potatoes


wasabi smashed potatoes


seared baby zucchini, baby corn and blood carrots in soy dressing

Champagne sorbet in a Kir Royale


lemon tart cheesecake with dark chocolate

THat mozzarella appy would be tits with cherry tomatos instead of watermelon (though I'm sure that was good too).

in case you're bored from looking at the food, here's my kitchen helper

Originally Posted by thomascrown

THat mozzarella appy would be tits with cherry tomatos instead of watermelon (though I'm sure that was good too).

it was actually goat cheese. You need to use a very young and soft and tangy goat cheese, aged or artisan types don't work well. Open up the package you'd buy at grocery store, straight from the fridge so it's still cold, and cut into small cubes and press around toothpick. Put back in fridge and allow to chill and set again (it'll soften as you work with it). Add watermelon ball to each end just before service and drizzle with balsamic. "fresh" and light works better than older aged versions. Excellent for summer BBQ's.

Ron - I want to be you when I grow up. Well done all counts. (I want to try that spicy lobster bisque.)