Foie Gras Parfait with Pomegranite Jelly, Toasted Panko, and Pickled Mustard Seeds

Dinner Party 2

The theme of this dinner was fat.  It wasn’t intentional, but this was a heavy meal.  I was happy!

Foie Gras Parfait

Course 1

This is another Chef Steps recipe.  It was really good, but the portion sizes were way too big.  Also, it was screaming to be served on toast.

Four Platings of Foie Gras Parfait with Pomegranite Jelly, Toasted Panko, and Pickled Mustard Seeds

Rigatoni alle Vongole

Course 2

This is a pretty straight forward dish.  Cook pasta, cook clams in some garlic and deglaze with white wine.  Add parsley and fried jamón.

 

70 Day Dry-Aged Porterhouse

Course 3

Garlic, thyme, butter and fried onions.  Life is good.  (No photo, but there was a side of duck fat mashed potatoes.)