The theme of this dinner was fat. It wasn’t intentional, but this was a heavy meal. I was happy!
Foie Gras Parfait
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.
Rigatoni alle Vongole
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
Garlic, thyme, butter and fried onions. Life is good. (No photo, but there was a side of duck fat mashed potatoes.)