Hanh's & Hoa's home coming celebration at the Ngo's -3/27/10

Set up/Appetizers

The kids


Foie gras, etc..

Foie gras, duck's breast, Kobe beef & desserts.

The 2nd course is Pan seared foie gras with pan seared duck's breast in a balsamic reduction with figs served with potato cakes.

Very decadent dish!  The foie gras just melt in your mouth.  Another great dish!

What not to like!  the dish was awesome!  I think there isn't a morsel left on our plate!, we polished the sauce too!

Preparation work

Raw foie gras cut up in pieces and sprinkle with salt and pepper

Tuan used a cast iron pan to seared the Foie Gras.

Noticed the nice caramelized crust on the foie gras.  Cast Iron pan are great to sear because the pan keep the heat nicely.



Tuan in the kitchen finishing searing the foie gras.

Next, the duck's breast is seared and then cut into pieces.  On the left you can see the balsamic reduction with figs sauce.

Hanh plating the duck and potato cake.

You can see here the progression of how the dish is plated.


Course 3: Grilled Kobe beef with mashed potatoes and sautéed green beans with almond

Hanh is lining up the plates and spooning the mashed potatoes and sautéed green beans into the plates while Tuan is grilling the Kobe beef outdoor.

Kobe beef.  Too bad I don't have a picture of the tray of Kobe beef!

By the time Tuan served this dish, we were all a bit tipsy and feeling so happy that Hoa and I could not think straight so we forgot to take pictures!


For dessert I made a frozen mango cream cakes. Click on link to see preparation work)

Maily make a sticky pudding cake!  Again no pictures so I took it from one of my dessert page so you can have an idea.

Hanh prepared a fruit platter...

The food was fantastic and as usually we had a great evening! Kudos to the chef and the sous-chef!



Our house


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