On May
17, 2000 all the foodies from FoodTalk in TalkCity were invited to a
virtual
dinner to be prepared by two of foodTalks Chefs. RedChef43
&Dachef345.Our dinner was to be held on
May 25,2000. At 12am in the FoodTalk room which is located in Talkcity.
It is a chat room where we have general chat, share recipes and make
some
great friendships from all over the world.At the bottom of this dinner
you will find a few links to TalkCity & FoodTalk.
RedChef43:
Scenario:
Welcome
to our virtual dinner party.
Picture
yourself on a warm tropical Island, relaxing on the deck of a sumptuous
Island villa Sipping Raspberry colada's and watching the spectacular
sunset
mirrored in the azure sea.
*********************************************
In
putting this together to share to the world I thought I would set the
scene
hoping this will remain in your memory for a long time.
Well we all decided we could not miss this dinner so RedChef &
Dachef
booked a plane
As the
location of the
dinner was a beautiful remote Island which was also a well kept
secret.
You see they wanted this to be a very special dinner & if word got
out, the Island would have been far too crowded,
Here are a few
of our
sights on our flight into the Island
We knew we
were in for
a very special time. Ok once we got to the Island we had to go to the
resort.So
our hosts had a fleet of jeeps to
pick us up
& drive
us to our rooms at the resort.
Now we
were total
in awe by this time.We were expecting a dinner only but Red &
Dachef went all out for us.
Your
hosts Dachef and RedChef have spared no expense to make your dining
experience,
one that you'll remember forever.Your server tonight is "Koi". An
exuberant islander with a broad sparkling smile.Here to serve you seven
courses of a fine dining experience.He says he's at your service,
So wander over to the hors d'oevre table and treat yourself to a glass
of "Pierre Jouet Champagne and Roasted garlic appetizer with
Chevre cheese
Kalamata olive tapanade*** and celery seed crostinis.
Kalamata
Tapanade:in food processor
1
c. pitted and chopped kalamat olives
6
anchovies, drained & rinsed
1/2
c. roasted red peppers chopped
3
garlic cloves
2T.
lemon juice
1/4
c. parsley pulse to med paste but not puree leave a little color and
chunk
serve
with above.Also for your pleasure there assorted breads and rolls baked
fresh just for you.
Next
you see...
Awesome
grilled fruits:
RedChef43...Mangos,
papaya's, plantais, jicama and pineapple all sliced and grilled over
medium
fire Then placed on a bed of fressee with a dish of honeyed yogurt
dipping
sauce
Enjoy.
dachef345.....join
me now for a taste of Elk Cove Pino Gris,
cause I'm puttin shrimp on the barbie.
Grilled
Jumbo Prawns:
that
have been marinated skewered and flash grilled along with sunburst
squash
and halved red bell peppers filled with Jasmine rice.
Marinade:
1/3
cup pineapple juice
1/3
cup lite soy sauce
1
ts. chopped cilantro
1/4
cup white wine
pinch
of cayenne
Method:
Blend
together and marinate prawns for at least 30 minutes.
AAAAAHHHHH.........
How are we doing so far??????
RedChef43...
Koi says..."may I clear?" Then pours you a glass of Woodward
Canyon
1989 Chardonnay to sip as you enjoy
Fillets
of Hawaiian Opah (sunfish)
steamed
in palm leaves with garlic, onions and sliced yams
As
you open your steaming packet you are passed a boat of wasabi soy sauce
to drizzle over the contents and a side dish of Tobiko caviar
(flying
fish roe--bright red in color Yum!) ***Wasabi- Japanese horseradish
mixed
with light soy sauce to taste...(VERY VERY HOT)
Next
course is a beautiful crystal glass of Melon
Sorbet to cleanse your palate:
Melon
Sorbet
4c.peeled
& chopped melon of your choice
juice
of 2 lemons
1/2c.
sugar
Method:
Whirl
melon in blender til smooth add lemon and sugar...blend again to
incorporate
flavors pour into freezer trays and freeze until almost firm
Place
in a bowl and beat until ice is smooth...return to freezer and freeze
until
firm.
BREATH
GANG...WE'VE GOT THREE MORE TO GO
sneaks
out of the kitchen to see how everyone is enjoying themselves and gives
dachef his next course
dachef345is
manning the grill. Which has been brought to you directly from France.
Magret
de Canard {Breast of Moscovy Duck}.
seasons
the duck breasts with a little salt, pepper, and garam marsala
A
spray of olive oil and places them on a medium fire....sears them.....
turns them and places them on a sheet pan to finish in the 500 degree
oven
for 6 minutes
dachef345
is a whiz at carving so on I go to slice the duck, thinly and stir the
sauce that RedChef has created.
RedChef43....
Cranberry truffle Duck Sauce
1
gal cranberry juice
4
star anise
1
tea. caraway seed
4
c. chicken stock
2
c. blackberries
2
1/4" slices fresh ginger root
1
tea garlic
1
tea shallot chopped with garlic
1
tea kosher salt
Method:
place
all in lg saucepan and reduce by 2/3 strain and pound in 1# cold butter
1 piece at a time.
Stir
in 2T. chopped black truffles.
The
duck is placed on a bed of cinnamon cous cous and sauce is drizzled
over
all.
Just
a simple accompaniment goes with the duck...Starfruit, apple &
cranberry
chutney.
RedChef43...
DO YOU HAVE ROOM FOR MORE???
Koi
is still smiling as you finish this course and pours you a glass
of:Australian
Penfolds Sirah Cabernet Sauvignon
dachef345...This
is my specialty... as he enters with a large roast pan full of Braised
Veal Shanks known as Osso Bucco.
RedChef43...
giggles in the background and starts to snip the tied shanks
RedChef43...
Osso Bucco
dachef345...
RECIPE:
Choose
as many shanks as you have people.
Tie
each shank around with kitchen twine.
Dredge
in seasoned flour, with salt, pepper and paprika.
Sear
on all sides in hot pan with canola oil, transfer to roasting pan with
that tight fitting lid cover with your favorite tomato sauce{ home made
preferred} Chunky--- add diced carrots, and diced celery. { amount
differs
with the number of shanks
Pour
a little red wine over and cove and braise in a 350-degree oven for 1
11/2
hrs. or until tender.The shanks have been placed on abed of tri-color
orzo
pilaf and sprinkled with Gramalta.
Recipe:
1
ts, extra finely copped lemon zest, garlic and celery leaves,chopped.
RedChef43...
My
goodness...You've all cleaned your plates AGAIN!!!
Now
for the last but not least....
Snifters
of Frangellico and Hazelnut Creme Brulee:
Hazelnut
CremeBrulee
4
egg yolks
light
brown sugar
1/4tea.
salt
2c.
heavy cream, scalded
2T
Frangelico liquor
Method:
Beat
yolks with 1/4 c. brown sugar until light & creamy
Slowly
stir in scalded cream
Cook,
stirring constantly over simmering water until the consistency of runny
mayonnaise.
Stir
in liquor and pour into shallow broiler proof dishes
Refrigerate
several hours...or overnight
Sift
brown sugar over custard to a depth of 1/4"
Place
under broiler, watching every minute until sugar
caramelizes
and begins to brown"...
Refrigerate
immediately
Serve
with a garnish of fruit of your choice Cups of Jamaican Blue Mountain
coffee
accompany our last course, and I think sleep in near for all...
When
you're ready...our limo's
will
drive you to your beds
Dachef and RedChef and our virtual evening bid you farewell.
We
all woke the next morning took the limo's
to
the bay and boarded our cruise liner
to
go home We want to thank RedChef43 & dachef345 for a lovely meal
&
a great time. You both are the greatest thank you once again
RoasTCC,
TCCrayfish & all your fellow foodies from Foodtalk.
Copyright Lynn Magann
