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Weekend dinner party...
PWise
Posts: 1,173
Cured-Smoked sea scallop sashimi, brioche crouton, grilled portobello-yuzu vinagrette.
Achiote glazed shrimp, ceamed grilled corn, lobster sauce.
Clam sauce pasta, grilled lobster, clam air.
48hr-sous-vide Prime Angus Short Rib, grilled cheese, lemon juice, garlic-orange-mandarin marinade, habanero chili.
Chocolate mousse terrine, Amaretto and Liqueur 43 glazed-blueberries.
Achiote glazed shrimp, ceamed grilled corn, lobster sauce.
Clam sauce pasta, grilled lobster, clam air.
48hr-sous-vide Prime Angus Short Rib, grilled cheese, lemon juice, garlic-orange-mandarin marinade, habanero chili.
Chocolate mousse terrine, Amaretto and Liqueur 43 glazed-blueberries.
Comments
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Pato another great success.............Felicidades!!!
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Beautiful, just outstanding! -RP
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Hahah thanks my friend! the best was the wakeup call the morning after... :P
I wouldn't have woken otherwise, and I was real hungry and quickly fixed some leftover lobster-portobello-habanero quesadillas with clam sauce for breakfast... no photos though... delicious!
cheers! -
Pato just outstanding as always in your presentations.
Will we see you in May at the TexasFest?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Thats some mighty fine looking food Pato
Ross -
Thanks Randy!
cheers! -
Hey Pato
Holy Mackerel! That menu is incredible!!! The Sea Scallop Sashimi really got my mouth watering and it just got better with ever picture after that. Thanks for sharing Pato, your menu's always rock.
Gator
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:laugh:
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Thanks Mick!
Unless something big and bad happens I'll see you in Austin come May 1st...
Cheers! -
Thanks Ross!!
cheers -
Thanks Gator! the sashimi was actually one of the stars... along the the short rib...
cheers! -
As always Pato very nice.
Larry -
Thanks Larry!
Cheers! -
There you go using all those foreign words and making me look silly again. Compared to your cooks, everything I do looks like peanut butter and jelly sandwiches. :laugh: Beautiful!!
Mike -
Pato that meal looks to die for.I am sure your guests were in heaven!! Hoping eveything is going well w/ the business and life.
GOOD EATS AND GOOD FRIENDS
DALE -
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WOW!!! I love that
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Thanks Mike! but you exagerate !
cheers! -
Thanks Dale!
all is good... going into a new chapter in life hehe
Cheers! -
Thanks Steve!!
cheers! -
Thanks!
Cheers! -
So great to see you posting again. You inspire all eggheads, and particularly myself, on to greater things.
Doug -
Thanks for your kind words Doug!
cheers!! -
Pato, wow that's all out of my league, very nice presentation.
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thanks Bill!!
cheers! -
Pato, I do believe you are trying to torture me. The 48hr-sous-vide Prime Angus Short Rib, as well as all the other food is sublime! Simply gorgeous photography.
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Playing with your food again, I see. I suppose that even in Monterrey, children will be children LOL
Looks fantastic. You keep outdoing yourself, and that's a good thing.
Spring "Still Mastering The Basics Of Thaw/Heat/Eat" Chicken
Spring Texas USA -
Thanks Rebecca! No torture intended hehe
Cheers! -
Hahahaha that's right Leroy!
Cheers! -
Holy moly, that looks fantastic! Will there be any recipes?
Tell me about that brioche cracker...
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