Friendsgivemas Celebration

Hello Ladies and Gents,

Man, the last time I blogged was September 2, 2014. I have been posting pictures on Instagram #whattoeatordrinknk5 and #bluefirenk5 since it is easier than writing an actual blog. I recently invited a group of friends over for "Friendsgivemas" and wanted to share our dining experience. The menu starts with three hors d'oeuvres, followed by a main course consisting of three different meats, and ended with creme brulee. Recipes and instructions for some of the items on the menu are posted below.

For hors d'oeuvres, I made some simple dishes.  This one below is mozzarella cheese with grape tomato and fresh basil from my mini garden.  I drizzled EVOO and balsamic vinegar then sprinkled some pink salt and fresh cracked black paper. Very refreshing.  

Second course of hors d'oeuvre is deviled eggs.  I discovered a cool technique to boil these eggs.  Load some water in a pot and bring it to a boil.  Once the water is boiling, add the eggs in gently and stir it for 30 seconds. Turn off the stove, cover the pot and let the eggs sit for 17 minutes. Afterwards, transfer the eggs to a bowl of ice water to stop the cooking for a minute before peeling it.  Slice the eggs in half and separate the yolk into a different bowl.  Add the following ingredients to your bowl of yolk: dijon mustard, mayonnaise, heavy cream, diced red onion, salt and fresh cracked pepper. Mix well and scoop it in a piping bag. You can now evenly disperse the mixture to the white eggs. Garnish with crispy bacon, chives, and caviar.
 

Lastly, we have smoked salmon mousse. In a processor, add your favorite smoked salmon, sour cream, cream cheese, garlic, and red onion then blend it to the consistency you want.  Scoop out the mixture into a bowl and add in some chopped dill and season it with salt and black pepper. Make sure to mix it well. Cut 1/2 inch thick slices of English cucumbers and scoop out some of the center to make room for the mousse. Place the mousse in a piping bag and fill in the centers of the cucumber slices.  I added a small piece of lobster tail that was poach in butter on top for more flavor. Enjoy!

For this main course, I created a trio: (from top to bottom)
1. Seared tri-tip with buttery mash potato covered with a red wine reduction sauce
2. Roasted pork tenderloin with pumpkin/butternut puree topped with roasted corn and dried chili puree
3. Roasted turkey breast with cranberry bacon sauce

We ended dinner with a creme brulee dessert made with a special hint of cognac.