We had dinner with Mary and Kenny Burns. The first course came from Mary, a delicious shrimp salad, served with our homage to the Margarita Azul from Pepe Osaka's in Winter Park, made with tequila we infused with pineapple and jalapeño. This has 1 1/2 oz of tequila (blend the pineapple and the jalapeño infused tequila to get the best balance), 1 oz blue curaçao, 1 oz lime juice, and 1 tsp of simple syrup. Shake with ice and strain into a glass. This also gets a 5.
Dinner was the Rhubarb and Lamb Tagine from the March/April 2015 Eating Well, which was fabulous and gets a 5. We also gave a 5 to the deceptively simple salad, the Cucumber and Poppy Seed Salad from Yotam Ottolenghi's book Ottolenghi The Cookbook. These were served with the excellent Chunnel Cocktail, made by Kenny.
For dessert, Panna Cotta with Rhubarb Sauce, another hit which we give a 4. Served with a Clairette de Die sparkling wine.
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