The evening I mentioned earlier...well, no theme, just a taste menu and this is

J

joanietoo

Well-known member
what he/we have come up with so far...BUT I soo want his quesadillas of pork, the snail tartlettes, (or some snails) N.Zealand mussels on the 1/2 shell (deep fried with caviar dressing) lamb and potatoe croquette kebabs, 2'ce baked goat cheese souffles, and the wonderful deep fried scallops...we simply can not have everything.....

Menu:

Raspberry Proscecco

Spiced nuts

Sev Noodles

Starters

Romaine spears, housemade Caesar, parmesan crostini

Proscuitto wrapped figs, Gorgonzola cream, balsamic reduction

Herbed goat cheese tartlette, roasted Roma tomato, pancetta crisp, roquette pesto

Lemon ginger gelato

Duck confit ravioli, celeriac buerre blanc, micro mire poix, modern red wine reduction

Lamb crepinette, cucumber raita, heirloom tomatoes concasse, roasted fennel

Tunisian crab warka, mixed bean salad, harissa aioli, micro greens

Orange Julius, jasmine ice, vanilla milk foam

Main Courses

Braised pork shoulder, brown butter gnocchi, brussells sprouts, pork jus, pearl onion confit

Coriander crusted halibut fillet, mascarpone white polenta, date caper emulsion, wilted greens

Petit filet mignon, gratin Dauphinoise, sauce Dianne, haricots verts

Desserts

White chocolate panna cotta, raspberry coulis, basil chiffonade

Warm apple cobbler, cinnamon streusel, dulce de leche gelato

Hazelnut feuillitine, aspic of Buddha’s hand confit

It will change a bit I am sure...but for now I'm full

 
WOW! What a menu! Joanie...I'm curious.

My memory is a bit fuzzy but I guess I always thought you lived on an island. Is that right? What island? I guess I'm surprised some of these ingredients are available.

I would kill for a seat at the table! Looks like a wonderful dinner.

 
Oh, if only I had a jet plane at my disposal....I need a sugar daddy! You know...

I could pop up to Alaska, grab some fish from you, then jet down to the tropics for dinner. Sounds perfect, no? smileys/smile.gif

 
well, as I said to the chef...we should not say..

heirloom tomatoes, as we dont get them here....also I think it may have to be rose ice as I have not ever seen jasmin and it is not in season to pick

But for the most part we get anything we wish for....BUT....on occassion...he was talking of the quesadillas with tomatillo salsa (judi's is wonderful by the way) as he bought some last week which he took on charter but I saw them this week and they were truly awful sooooo.... we learn to adapt/change and accept.
At the moment everything on this menu ('cept heirloom tomotoes, are available)
I think!!!!

Now, today he heard of a yacht in Barcelona that is looking for a chef.....so we will see!!!

 
Ya'll get brussel sprouts in the tropics? And you have a supplier for pancetta?

Man, I must have been on some seriously ill-equipped islands! Of course, we'll leave off Cuba because of the embargo, but even in Mexico's Isla Mujeres and Belize's Caye Caulker, I never saw anything like that. I mean, I'd talk to the yachters in Mexico and they'd wax poetically about coveting their peanut butter stash. One guy got a bunch of stuff stollen and wouldn't you know, he was most upset about his peanut butter! I just assumed lots of stuff was difficult to come by.

 
Traca, remember this area of the Caribbean is absolutely THE area that the

mega yacht industry frequents......and as such they want the best from all over the world. What is not found on island is requested to be shipped in at tremendous cost...not that I ever get to have that.
However we get direct from France, flown in fresh, often and shipped of course. We find Dutch products, Mexican...South African, UK, Indian, Greeke, Lebanese, Italian, Bulgarian, Chinese, Thai.....Oh you think of it, you can find it...sometimes.
Of course there are American and Canadian products gracing our shelves.
It is interesting to go back to the Supermarkets after a few weeks away and see the new, different stuff on the shelves.
But often you all mention a product and I have not a clue what it is then some weeks / months later I find it right there.
This week I found Blue Elephant Brand Thai products...tried some Pad Thai, and have some dried galangal and fish sauce too.
Our produce is local island stuff brought in on the traders and from North and South America. Then the Dutch products like the eggplant and mushrooms and the S. African squash, mini carrots, corn and the Indian bitter melon and the hydroponic herbs from a nearby island....and French veg and fruit.....
Yes, we get everything here....
The cheese choice from England is amazing, and French cheeses on the shelves makes one think of being right in France.....this week there seems to be a large shipment of feta from Greece and Bulgaria, wine from everywhere and so inexpensive compared to the States....

Better stop as I can go on forever....BUT dont plan on a menu for 2 weeks time as either the ingredients have gone off or been sold out.....

Like Isreali cous-cous and Roland Farro....was here and next time I found them was 1 1/2 years later!!!!

Oh the brussle sprouts came at the same time as the tomatillos and are not very good looking however I saw some nice ones at another store...so if they are good when we shop we will use them otherwise we will have to do something else.

 
Wow...that is so impressive, joanie. I never knew that about the grocery supply.

I found the "Blue Elephant" Thai red spicy soup base at World Market. Really good and so adaptable.

Especially when adding chicken breasts tossed in cornstarch. They stay so perfectly tender.

 
This too I am intrigued about...he sort of explained...

and I know we dont get the fruit here generally but he wants some of my preserved lemons to make this confit???
So I am leaving it up to him.
I like surprises and I know that whatever he makes will be utterly delish and taste good too.
Although preserved lemon as a pud???
So I have not asked too many questions. Only put forward my ideas and will wait and see.
As I said there will still be some work done on this menu and we need to see what we can get.

AND I hope he does not get zapped away to work on a yacht before this planned evening nor before Thanksgiving as he is cooking a proper Thnx G Dinner for us family!!!.....

I'm soo holding thumbs

 
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