fullygoldy (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
fullygoldy) wrote2007-07-15 12:46 pm
fullygoldy) wrote2007-07-15 12:46 pm
July ABDC Report
Nine adults and 5 bambinos gathered for the July edition of the Arrogant Bastards Dining Club. The seasonally-appropriate theme for this month was "Food On Fire." We gathered at the home of the newest members, sweetpea0304and Matt, and comandeered their delightful screened porch for the evening.
Appetizer course presented bybusman1994and bzdchrisconsisted of "Flaming Cheese," served with fresh pitas, marinated greek olives and roasted red peppers. The accompanying beverage was a 2005 red Borgia. busman1994prepared two rounds of cheese to the delighted cries of "OPA!"
First course then was presented bybarley52and fullygoldy. B roasted poblanos, and stuffed them with a chipoltle chili and gruyere-flavored polenta that also contained fresh corn kernels. The peppers were served in a puddle of red enchilada sauce with saffron cream flames drawn on the plate. The beverage for this course was named "Fire Extinguishers." These are cucumber-basil-ginger martinis that are cooling and zippy all at once. emorogsaid they worked to balance the heat of the peppers, because the heat of the ginger fired the tastebuds in a completely different way.
Second course was a nod to Tibetan medicine, consisting of warm salad of gingered fennel prepared by the lovelynayadand Wil (ginger is a heat or 'yang' element). They slivered the fennel and sauteed it in butter, salt and sugar, then mounded it on salad plates and decorated it with fresh fennel fronds. It was served with a crisp white called 'Novella.'
Next up, was a palate cleanser frombzdchristhat was supposed to be a jalepeno-lime granita. Unfortunately, the mix refused to freeze, so it was served instead over crushed ice in martini glasses. Most of us decided to sip, instead of spoon the mix. The heat, surprisingly, was very present, although well-balanced by the lime and sugar. While enjoying this respite, we watched our hosts prepare the main event.
Main course was prepared bysweetpea0304 with help from various sous chefs. It was macadamia and lobster-stuffed ravioli in a light curry cream sauce. This was served in asian rice bowls on wedge-shaped platters that held a puddle of flaming rum when they arrived on the table. It was especially dramatic, as dark was full upon us and all the lights were turned down when it was served. Sweetpea's DH, Matt, served his signature mojitos with this course. Consensus was this was the best course of the evening. It received full marks for all the elements: arrogance, execution, and presentation.
Finally, dessert arrived. Vanilla ice cream, topped with fresh pineapple-habenero salsa, doused with rum and flamed at the table.bzdchrisoutdid herself with appearances in three courses! Chilled Cava assisted the ice cream in balancing the fire of this course.
Around midnight, we began to break up, but before leaving, we had to burn the burdens we had placed in the 'burden bowl' at the beginning of the evening. Assweetpea0304and I held the flaming bits of paper out over the porch rail and let them flutter to the ground, Matt remarked, "these are the lamest fireworks, ever." What a great way to end a fantastic evening! LOL
If any of the bastards have pics of the food or food prep, I'd be happy to post them up too. :)
sweetpea0304and Matt, and comandeered their delightful screened porch for the evening.Appetizer course presented by
busman1994and bzdchrisconsisted of "Flaming Cheese," served with fresh pitas, marinated greek olives and roasted red peppers. The accompanying beverage was a 2005 red Borgia. busman1994prepared two rounds of cheese to the delighted cries of "OPA!"First course then was presented by
barley52and fullygoldy. B roasted poblanos, and stuffed them with a chipoltle chili and gruyere-flavored polenta that also contained fresh corn kernels. The peppers were served in a puddle of red enchilada sauce with saffron cream flames drawn on the plate. The beverage for this course was named "Fire Extinguishers." These are cucumber-basil-ginger martinis that are cooling and zippy all at once. emorogsaid they worked to balance the heat of the peppers, because the heat of the ginger fired the tastebuds in a completely different way.Second course was a nod to Tibetan medicine, consisting of warm salad of gingered fennel prepared by the lovely
nayadand Wil (ginger is a heat or 'yang' element). They slivered the fennel and sauteed it in butter, salt and sugar, then mounded it on salad plates and decorated it with fresh fennel fronds. It was served with a crisp white called 'Novella.'Next up, was a palate cleanser from
bzdchristhat was supposed to be a jalepeno-lime granita. Unfortunately, the mix refused to freeze, so it was served instead over crushed ice in martini glasses. Most of us decided to sip, instead of spoon the mix. The heat, surprisingly, was very present, although well-balanced by the lime and sugar. While enjoying this respite, we watched our hosts prepare the main event.Main course was prepared by
sweetpea0304 with help from various sous chefs. It was macadamia and lobster-stuffed ravioli in a light curry cream sauce. This was served in asian rice bowls on wedge-shaped platters that held a puddle of flaming rum when they arrived on the table. It was especially dramatic, as dark was full upon us and all the lights were turned down when it was served. Sweetpea's DH, Matt, served his signature mojitos with this course. Consensus was this was the best course of the evening. It received full marks for all the elements: arrogance, execution, and presentation.Finally, dessert arrived. Vanilla ice cream, topped with fresh pineapple-habenero salsa, doused with rum and flamed at the table.
bzdchrisoutdid herself with appearances in three courses! Chilled Cava assisted the ice cream in balancing the fire of this course.Around midnight, we began to break up, but before leaving, we had to burn the burdens we had placed in the 'burden bowl' at the beginning of the evening. As
sweetpea0304and I held the flaming bits of paper out over the porch rail and let them flutter to the ground, Matt remarked, "these are the lamest fireworks, ever." What a great way to end a fantastic evening! LOLIf any of the bastards have pics of the food or food prep, I'd be happy to post them up too. :)