Sake Dinner, third and forth course.

"Scallop Sashimi, Spicy Saffron Tomato Broth, Lemongrass Gelee, Hoisin mint and basil Gallette".

Ever since I first tasted a sous-vide scallop, I thought "how perfect for a safer version of sashimi", the texture is raw, but techniquely it's not. I slow poached these huge scallops in some saffron butter for about twenty minutes, chilled and sliced. The gallette is played off what you would usually see in a thai place, rice paper wrapped around noodles with mint, basil and hoisin minus the shrimp. The sauce is of roasted tomatoes, lemongrass, and some dried jalapenos, to work like the flavors
of a traditional civiche.

Served with: Hou Hou Shu Sparkling SakeTini

Forth Course: "Lobster, Foie and Bananas" I had one of those "best dishes I've ever eaten" moments about 7 years ago while out to eat with My Brother, Mr. Wilson and our current female companions...well, my current femal companion. It was at The Woodlands outside of Charleston. It was "Butter Poached Lobster, Egg Foo Yung" and I don't even really like Lobster,

there were just so many flavors happening in that dish that I've emulated it ever since. So, one of the many versions of that dish came forth tonight with Pancakes (more like a Panada) flavored with rendered and pureed Foie gras with bits of raw foie and diced banana and slice scallions. A sauce of Curried Banana soup touched with rum and finished with cilantro. A nice slab of seared Foie and tempura Lobster to top it off.

Served with: Rihaku “Dreamy Clouds” Nigori Sake