Bacon icecream... and other things

PWise · February 2009

Saturday had a dinner party:
The menu:
Seared scallop on burnt-corn-on-the-cob-soup with garlic crisps.
Coconut shrimp with chipotle aioli.
Manchego and ash-goat-cheese filled piquillos with plain aoili and piquillo-infused-oil mayonaise.
Leg of lamb ravioli with shallot-wine-mint sauce
Lamb rack on a morel-truffle bordelaise
Bacon icecream with a frozen-fizzy-chocolate-wafer filled with Philadelphia cheese.

The leg of lamb turned out with just the right gaminess, althouth the pasta attenuates it a lot.... the sause didn't go good with it, next time I will use a four cheese strong sauce.

enjoy

This all went in the food processor to then cover this:

And then this turned out:

Cheers!!

Gunnar · February 2009

What a dinner, but I'm almost afraid to ask about the bacon ice cream.....did you wash it down with one of these?

YB · February 2009

Looks GREAT Pato...Try bacon wrapped pickled watermelon rind and is good with a good rub on them.
Larry

PWise · February 2009

HaHAHA I'd never seen that before! and no hehe I washed it down with this:

The dinner was all very good except for the sauce on the ravioli... That I will not make again... haha :laugh:

And the ice-cream I liked very very much, I didn't tell anyone what flavour it was and it was hilarious looking at their faces trying to figure out the flavour, which they knew they knew perfectly haha :woohoo: ... the wafers complemented very nicely... you would bite it with a big CRUNCH and the it would explode in your mouth... just delicious....

cheers!

PWise · February 2009

I would've never thought of that haha

pickled watermelon RIND? the hard green part?

cheers!

YB · February 2009

Yes but is sweet when pickled.With the watermelon rind,bacon and Tony C's rub it's a great taste.
Larry

PWise · February 2009

Thanks for the tip! will try it sometime... I'm curious about the taste hehe

cheers!

Ross in Ventura · February 2009

Great looking meal Pato, I really like the Rack of Lamb keep it up.
Ross

AzScott · February 2009

Did you use a bag of dry ice around the bowl for the ice cream? If so did it work well?

Looks like a great dinner!

PWise · February 2009

Yes, I wanted to use liquid nitrogen but it wasn't convenient because of the quantity needed...

The dry ice worked very good, it froze about 15 minutes in... I then transfered the bowl to the freezer and the texture was perfect...

cheers!

Beli · February 2009

Pato

You honour your last name... :woohoo:

Little Steven · February 2009

Pato,

OK how many bottles of wine this time mi amigo? :P Your bride, partner friend must be amazing to let you do that many courses. I did three at our last dinner party and mine wanted to kill me. Of course, she cleans up.

Steve

Desert Oasis Woman · February 2009

:laugh: I'd clean up for an invite like that!

Big'un · February 2009

Pato, that was beautiful! Very nice cook. How did the duck fat work out on the lamb? Any pics of the sliced lamb?

PWise · February 2009

Hehehe well... It was six courses, so six wines haha :woohoo: ....

And well, the wife enjoys these dinners as much as I do so... she doesn't mind hehehe

cheers amigo!

PWise · February 2009

hehehe anytime!!

just keep in mind there were 15 of us... times 6 = 90 dishes :blink: haha....

cheers!!

PWise · February 2009

Hey there Todd:

I only used about 2 teaspoons mixed with the 200 grams new zealand butter... I find that it takes out some of the lamby-gamyness... of course all the herbs and garlic help themselves...

And no, I did not take pictures of the sliced lamb :( ... I used it in small pieces to fill the raviolis. They were very good, the pasta took out whatever gamyness was left (which I didn't like much because I like gamy flavour hehe) but the sauce wasn't good with them... next time will make a four cheese sauce...

cheers!

Bacon icecream... and other things

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