Stuffed zucchini flowers
So Pig Flyin' had been gifted with a whole slab of scotch steak by K. He needed a few eaters to help him out, and boy, I always love to help a friend in need.
I don't need to remind you that Pig Flyin' knows how to cook. In fact, as the G-man pointed out, Pig Flyin's amazing feasts have only served to make us dinner party snobs - it's increasingly hard to be impressed after eating homemade parmesan ice cream and chilled almond milk soup! Not that I'm ever one to look a gifthorse in the mouth. Food made with love always tastes good.
And so even though we've been invited for a dinner of steak, we know there'll be more. Lots more, and it was all so very good.
Deep-fried zucchini flowers stuffed with ricotta
The kitchen is the natural congregation room and we feasted on deep-fried zucchini flowers fresh from the fryer, the stuffing of ricotta deliciously gooey and soft.
Soft shell crabs being defrosted
Freshly cleaned squid
Green banana prawns
The crab, calamari and prawns were dredged with flour and then deep-fried for a rolling entree of fritto misto, or fried seafood.
Fried soft shell crab
Fried prawns in shell
The fried prawns were my favourite, the shells so crisp they were munched down for an extreme hit of prawn flavour tempered by the generous dip in homemade creamy aioli.
The luscious marbled scotch steaks
Searing the steaks
Cooking a steak is a bit like making an omelette. It seems simple enough but in the hands of a master, the taste is extraordinary. Pig Fyin' seared his steaks on a cast iron griddle and then finished them off in the oven.
Allowed to rest and then sliced, the steaks were dressed with a zingy lemon and parsley sauce.
Slicing the medium rare steaks
Steaks dressed with lemon and parsley
Do I need to tell you how tender the steaks were? These fat-ribboned hunks of flesh may as well have been made out of butter.
Roasted potatoes cooked in home-rendered duck fat
Sides of cauliflower and green beans
Roasted cauliflower with toasted breadcrumbs and hazelnuts
Potatoes roasted in duck fat are sinfully good. Roasted three times in the oven, these were superbly crunchy. like my veggies too, and along with the squeaky green beans, I dug into the cauliflower with gusto, the toasted hazelnuts and bread crumbs enhancing the cauliflower's natural nuttiness.
Valrhona dark chocolate mousse with raspberry coulis
Why finish a meal with halves? It was all-out war with our digestive tracts: big spoonfuls of rich dark chocolate mousse paired with raspberry coulis and alternate mouthfuls of a very alcoholic tiramisu.
Boozy whisky-soaked tiramisu
And after a feast by Pig Flyin'? Lots of pigs lying. On lounges. Groaning with pleasure and pain.
Related Grab Your Fork posts:
Stomachs Eleven: Christmas 2010 (Pig Flyin)
Stomachs Eleven: Teochew feast (Pig Flyin)
Stomachs Eleven: Mole poblano and pulled pork tacos (Me)
Stomachs Eleven: Pizza and friends (Miss Rice)
Stomachs Eleven: Ten kilograms of mussels (Pig Flyin)
Stomachs Eleven: Shanghainese banquet (M&L)
Stomachs Eleven: Wagyu shabu shabu and dessert sushi (Silverlily)
Stomachs Eleven: Stuffed deboned pig's head + nose-to-tail eating (Pig Flyin)
Stomachs Eleven: French feast (Pig Flyin)
Stomachs Eleven: Whole suckling pig and Chinese banquet (Pig Flyin)
Stomachs Eleven: Hotpot night (M&L)
Stomachs Eleven: Crackling roast pork and black sesame cupcakes (me)
Stomachs Eleven: No ordinary steak dinner (Pig Flyin)
Stomachs Eleven: Polish feast (Miss Rice)
Stomachs Eleven: Christmas 2009 (Pig Flyin)
Stomachs Eleven: Char siu and Hainan chicken (me)
Stomachs Eleven: Amazing impromptu dinner party (Pig Flyin)
Stomachs Eleven: Dumplings and Shanghai soy duck (M&L)
29 comments - Add some comment love
3/03/2009 12:24:00 am