Mister Disney and the K-man's Easter Sunday V&A Chef Table Review

Susiev25 · May 9, 2006

All of the food so far looks sooooo yummy! More food pics please! I'm on Weight watchers and starving to death right now :teeth:

Mr. D's K-Man · May 9, 2006

Susiev25 said:
All of the food so far looks sooooo yummy! More food pics please! I'm on Weight watchers and starving to death right now

Susiev .... Bank your points ... wait til you see DESSERT!

OrlandoMike · May 9, 2006

Triple the size of that scallop portion, and I would be set for the evening!

Please Sir, may I have more?

jjohnson · May 9, 2006

Yum. So does the salmon taste better when it's caught on a line?

or how about that scallop caught by a diver? :lmao:

Either way. It looks heavenly. :cloud9:

OrlandoMike · May 9, 2006

jjohnson said:
Yum. So does the salmon taste better when it's caught on a line?
or how about that scallop caught by a diver?

Not sure about the taste, but pretty sure this would drive the price up! :rotfl:

Mister Disney · May 9, 2006

Moving on from the Fish Course to the Poultry Course....

Serrano Ham and Gruyere Cheese Stuffed Quail with Root Vegetable Flan
We had to take 2 pictures of this to give you the complete view....

Lets explain the components first...

Serrano Ham is from Spain and produced similar to Parma Ham (prosciutto) from Italy. Gruyere Cheese is from Switzerland and has a sweet nutty flavor. Quail, which I am sure is farm raised, is a small bird within the pheasant family.

Put it all together and what do you get?

an International Version of Chicken Cordon Blue! :teeth:

The Ham imparted the saltiness, while the cheese was creamy. The outside of that little chickadee had a perfectly crispy skin....I was DYING for more of the skin...you see at Thanksgiving Time, when the Turkey comes out of the oven, I am the first to pull off a HUGE piece of crispy skin! mmmmmm..... :cloud9:

The "root vegetable flan" was smooth and creamy and didn't have any one over powering taste, but was a mild accent to the flavors of the Quail, especially when used to "mop up" all that delectible sauce! I would have used bread, but the K-Man threaten our "Albert" so by this point in our meal, we were breadless. :lmao:

Thank god for "sauce spoons"! Never miss another drop!

eeyore45 · May 9, 2006

Mister Disney said:
Smoked Buffalo with Fava Beans and Holland Tomatoes

This is the one difference from what Michael and Kat enjoyed 2 nights later with regards to Amuse Bouche....

The Holland tomatoes were peeled and perfectly ripe with a slightly sweet taste to them that contrasted the smokey tones of the buffalo. Buffalo does NOT have a "gamey" taste for you less adventerous eaters out there. Buffalo is very much like beef, just leaner. The small "dots" on the plate are dots of Balsamic Vinegar. NOT the "jugs" of balsamic you get at your local warehouse super store, but actual "aged" balsamic which is very thick in texture with a sweet bite to it.

This dish represented 3 things rolled into one.

Smoke, sweet, and tart mmmmm.....good!

I'm not a culinary expert - but I watch them on TV... :rotfl2:

Is the balsamic (which I have looked at the prices, and the aged is seriously expensive, what I buy at Sam's is more tang - and I always wonder if some of the grocery aged balsamic isnt a 'stretch' of the truth - you know like 10% aged 12 years, the rest the cheap stuff...

anyway... lately the TV Chefs have been talking about the Balsamic Reduction - so, my question - how can I tell the difference between a reduction and the pure good Balsamic!! ( :lmao:

I just answered my question in my mind... "I cant".... :lmao:

)

eeyore45 · May 9, 2006

an International Version of Chicken Cordon Blue!

I dont often LOL - I may chuckle, I may smile , but to truly LOL - well it draws attention to one at the school (I substitute) but, I'm reading you're review... silently thanking you for taking TWO pictures so I can see that veggie flan? hmmm, ohhhhh yummmmm,,,, mmmm,,, yummm... as you describe the serrano ham, the gueyere cheese (I've tasted them, my mouth is still watering, thank you very much!!) then to get to the above quote...

an International Version of Chicken Cordon Blue!

HYSTERICAL!!! LOL

You're a Gem Mr. Disney, a true Gem!!!

(bow :worship:

to the masters)

vascubaguy · May 9, 2006

K-man, how about a sneak peek at the desserts!? :teeth:

Mr. D's K-Man · May 9, 2006

vascubaguy said:
K-man, how about a sneak peek at the desserts!?

I have to behave here. :confused3

I've already limited our bread consumption. After Saturday night's decadence at Bistro de Paris, Mister Disney and I vowed to eat all of our vegetables before dessert.

Let's just say, there was NO APPLE SAUCE!

Mister Disney · May 9, 2006

vascubaguy said:
K-man, how about a sneak peek at the desserts!?

(in a BIG BOLD voice....like the Wizard from Wizard of Oz)

I; Mister Disney; as the MASTER of our home, hold the key to all the photos and ability to post them!

You shall wait patiently or I will chain you in the dungeon with the rest of the Food Pirates! :lmao:

Mr. D's K-Man · May 9, 2006

Mister Disney said:
(in a BIG BOLD voice....like the Wizard from Wizard of Oz)

I; Mister Disney; as the MASTER of our home, hold the key to all the photos and ability to post them!

You shall wait patiently or I will chain you in the dungeon with the rest of the Food Pirates!

Yo Ho Yo Ho a Pirates Life for ME! :rolleyes1

K-Man has learned to be patient ... and appreciates his time with the food pirates! pirate:

Shh .... don't tell! :ssst:

Cruz Family · May 9, 2006

Mister Disney said:
Serrano Ham and Gruyere Cheese Stuffed Quail with Root Vegetable Flan
We had to take 2 pictures of this to give you the complete view....

twinsmamma · May 9, 2006

So far the food looks heavinly and the posts re great. It's like we are there eating with you. Of course there would not be enough for us all. :rotfl2:

Great start now on with the show, let's hear more! We want more! And by the way let Kevin out of those chains hasn't he paid enough? pirate:

or is it that he doesn't want to be le out. :laughing:

Mister Disney · May 9, 2006

twinsmamma said:
And by the way let Kevin out of those chains hasn't he paid enough? or is it that he doesn't want to be let out.

You are catching on now.....

:lmao:

FromVatoDisney · May 9, 2006

Wow, has there ever been a thread with so many different types of fantasies rolled into it??????????

Mister Disney · May 9, 2006

The second Poultry Course consisted of:

Poulet Rouge with Wild Mushroom Ragout, Truffled Egg and Morels

So what does this mean in english?
Chicken over a mushroom stew and Mushroom Quiche! :teeth:

Poulet Rouge is a famed chicken variety from France, which is known for its translucent skin and long breasts. It was roasted and although the skin was not crispy as I really enjoy it was succulently moist and delicious. The Wild Mushroom Ragout imparted a earthy flavor to the chicken with a subtle difference in texture arrived by the combination of the various mushrooms.

The Truffled Egg with Morels? Where should I begin?

We had the great pleasure of watching the entire process of making the truffles eggs. AMAZING! The Chefs started with a couple of dozen eggs that they used a tool on to cut the top off the eggs, but not break the rest of the shells. After pouring the contents of the egg into a bowl, they saved all the shells.

At this point an egg custard is made and poured back into the egg shells, which are place in a water bath to cook in the oven. All seemed to be going along swimmingly, until the unthinkable happened. While placing the waterbath full of the egg shells and custard into the oven....the water "sloshes" and corrupts the custard in the eggs. They had to start all over again!

I was blown away at the amount of work that went into each of the truffled eggs, and the taste exuded that energy. On top of the egg custard are slivers of more mushrooms. It was a perfect combination of flavor, textures and aromas.

MareQ · May 9, 2006

Mister Disney said:
Poulet Rouge is a famed chicken variety from France, which is known for its translucent skin and long breasts. .

I must have been a french chicken in another life... :lmao:

That looks AMAZING!! The meat looks juicy - what kind of sauce is in the middle section?

Mister Disney · May 9, 2006

MQuara said:
I must have been a french chicken in another life...

OMG

I can't believe I just read that! :lmao:

TAG FAIRY where are you?!?!? MQuara should be Tagged or "fairied"

MQuara said:
That looks AMAZING!! The meat looks juicy - what kind of sauce is in the middle section?

I am not really sure...although I venture to say it was part of the mushroom stew, the juices from that which then began to mix with the chicken drippings........K-Man - your thoughts?

oybolshoi · May 9, 2006

Yumptious and scrumptious!!! :teeth:

Thanks for sharing with us - can't wait for the rest!

Mister Disney and the K-man's Easter Sunday V&A Chef Table Review

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