Ingredients

How to make it

  • Amues...
  • A slender slice of a fresh tart apple on a mini flax seed crisp
  • Followed by...
  • 1 1/2 Shot No. 3 Gin
  • 1 Shot Freshly Extracted Celery Juice
  • 1/4 Shot Green Chartreuse Liqueur
  • 1/3 Shot Freshly Squeeze Lime Juice
  • 1/8 Shot,each, Rose's Lime Cordial...and,Chardonnay White Wine Vinegar
  • Dash or two of Celery Bitters
  • You may really like a mint champagne shrub made with a shrub syrup of last summers bounty...or,even a peachy Woodford Reserve Bourbon shrub...which will have to wait until it is picked at the peak of perfection,and the peach fuzz is shaven off of course :o)
  • Royal ossetra caviar,served with nothing but a mother of pearl spoon.
  • Appetizers?
  • Yep!
  • I think his 'heart' was into it...
  • A puff pastry palmiers filled with a mixture of caramelized shallots,garlic,cashews,red chili flakes,sun dried tomatoes,tomato paste,herbes de provence,red wine vinegar,dubliner cheese,frozen and powdered,pink river salt,pepper...I like how the palmiers with their lovely red hue and the way they fan out into a heart shape as it bakes in a hot oven...Yummers'
  • Soup...
  • A silky butternut squash made with red bell pepper,onion,garlic,salt,pinch of sugar,heavy cream,and sprigs of thyme served up in the wonderful royal doulton countess rim soup bowls...you like his choice of pattern,it's complementary to the swarovski crystal,christofle cutlery,and to be wrapped up in a heated d.porthault towel and then all snuggled into a...'bespoke' bed linens ...early Valentine's Day can be...well...QUITE NICE!
  • Ooops!
  • I forgot...you have to get through dinner :o)
  • A little something to lift the palate...
  • Blue cheese foam drizzled with a tawny port wine redcuction
  • but...you being you...choose a intermezzo grapefruit tarragon infused sorbet instead of...made with the zest and the juice of a red grapefruit,clover leaf honey,cranberry juice concentrate,splash of swarovski alize,and sprigs of fresh tarragon.
  • OK!
  • Cover your ears and close your eyes...
  • Cuz...here comes a Lobsters demise :o)
  • A sharp knife behind the eyes.
  • and...a flash cook...well,actually you are going to steep them in boiling hot water and white distlled vinegar about two or three minutes just until you can very quickly peel the flesh from the shell...reserve the bodies,discard the tail fan,and tail shell,lay the meat on its back and cut lengthwise through the middle,remove the vein,crack the claws,retrieve the meat,use the knuckles too,save the roe to make coral oil...now the disembodied crustacean is slowly and gently poached in butter until fully cooked...trust me,you will never,ever,devour another lobster any other way then to have it's flesh swimming in melted butter.
  • A pommes maxim surrounded by sauteed matsutake mushrooms indoctrinated with the notion of a splash of Louis XIII de Remy Martin to keep them company.
  • Then greens and things...
  • I know,I know,you are saying salad NOW! Not before or after the main?!?
  • Yes!
  • I like my gargouillou at this time.
  • or...a candied cherry tomato on sea beans,cucumbers,scallions,with a sherry vinegar and lambda dressing.
  • and...instead of just cheese on a pale plain plate with pate de foie gras,a bosc pear sliced very thin to where you can almost see through it,the cow's milk blue cheese at room temperature,marcona almonds toasted and mushroom duxelles...these are tiny with the thin pear slice,mushrooms,blue cheese,and the toasted almonds nestled into the cheese as pretty as you please :o)
  • Getting your 'Just Desserts'
  • A complex flavor and aroma of the floral,spicy,earthy,warm and comforting notes of a madagascar vanilla bean,Louis XIII de Remy Martin Cognac infused Crème Brulee...torched...or perhaps a Italian cassata flavored with a beautiful infused Saint Brendan's and a Charles Heidsieck sabayon overlay
  • Jamaica Blue Mountain Coffee
  • Beethoven who was a coffee lover,he was so particular about his coffee that he always counted 60 beans each cup when he prepared his brew.
  • ~and~
  • A night cap of...Louis Royer XO Cognac,a wonderfully deep copper mahogany silky,powerfully delicious,the virility never turns aggressive,and has a remarkable finesse.Once perfection is gone...c'est fini...for it can never be duplicated.
  • As he reaches for his briar pipe,and that special custom blend with its all familiar structure and complexity wafting through your nostrils and tickling at your nucleus accumbens that you like so very much...You can only guess as to a cavendish cut,cherry brandy,white burley,latakia blend...You have asked him before to satisfy your curiosity as to what was within this undeniably intoxicating,alluring,heady,sensual blend and all he could say with a teasing grin and a twinkle in those steel blue eyes of his,"Oh,I could tell you,but,then I would have to kill you"and with you being at 41,000 feet and the need to drop a little altitude,altho you'er not in the mood to come down to earth just this very minute,that,and with the fact of the lack of only one packed parachute to boot.You say,"Shoot...your secert is safe with me"...Where as he says with a bit of bedevilment behind those sharp calculating eyes as to your next move he reminds you again of the one and only parachute on board,and you remind him,"There is such a thing as an invaluable person,but no such thing as an indispensable one!"
  • Thank-you for dinner,and what is our destination?
  • ~ Control...in it...or...out of it...time is precious...waste it wisely ~

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