Dinner

Course #1: Butter poached lobster crostini, squid ink aioli, fresh herbs and lobster bisque.

Originally I did not plan on making the bisque but I bought 8 lobsters tails and had 2 left over so I decided to make the bisque so they I can incorporate the extra lobsters.

What a beautiful presentation! Basically, the bread is toasted and smeared with a squid ink aioli, topped with butter poached lobster tail and decorated with dill, mint, basil, and Vietnamese Perilla (tia to-purple leave).

The herbs are for decoration but they also provide with a lot of flavors.

Close look at the lobster bisque.  So yummy and so flavorful.

Glad I added the bisque because it was a hit.

First course is served together with a well chilled Kistler, one of my favorite white wine.

Close look at the first course.

Course #2: Hamachi Veracruz ceviche topped with avocado, tomatoes, cucumber, capers, lemon juice.

The veracruz sauce is a stew make with lots of fresh tomatoes, clam juice, tomato juice, onion and garlic and then it is simmered for an hour until all the flavors are enhanced.

The sauce is puréed and then chilled.

This is not your typical ceviche for sure!   You wouldn't see a Veracruz ceviche in Mexican cuisine.  Veracruz is a traditional stew-y sauce made for red snapper, a very hearty sauce and turned it into a delicate, chilled sauce with some spice and the brininess of capers and lemon juice and it works.

Course #3: Crispy 5 minute egg with eggplant puree and spring vegetable.

This dish is the perfect Spring dish with lots of vegetables and the crispy egg is a really nice bonus.

Love it when the egg yolk is runny.  I also love the eggplant puree and the crunchiness of the cucumber, the sweetness of the snow peas.

Very refreshing and light dish.

Course #4: Roasted lam riblets on a bed of homemade hummus and marinated cucumber and sweet cherry tomatoes.

This is the first time I made lamb riblets and they turned out to be delicious!

Course #5: Scallops soufflé with mushroom cream.

Definitely very French and sophisticated dish.

I love this dish!  The scallops soufflé is very light but very flavorful and the mushroom soup is rich, creamy, and compliment the soufflé really well.

I also like the presentation of the dish.

Course #6: Roasted stuffed chicken legs with caramelized cauliflowers and apples.

This is also another very French dish.  The chicken legs are partly deboned (the bone is left only at the bottom) and butterflied, and is stuffed with a chicken mouse and sautéed mushrooms. 

Sautéed cauliflower and red onion is served with the chicken legs.

I also made a batch of caramelized apple but picture was taken after so here you can only see a piece of apple left.

Desserts:

Homemade Bread pudding.

Home made French Apple tart.

Individual dessert plate: a piece of apple pie, a portion of bread pudding and a scoop of rum and raisin ice cream.

And as usual ending the meal with a game of poker....

 Next..Platting/Behind the scene

Filed under: Dinner parties