Chef Alfredo DeBonis returns to our kitchen with another wonderful and tasty menu of cheese, seafood, chicken and an outrageous pie!
1st Course: Mozzarella in Corrozza with Garlic, Caper and Anchovy Sauce
2nd Course: Risotto with Clams, Mussels and Lobster 3rd Course: Large Scallops Sauced in Clarified Butter and Garlic served over Wilted Spinach
4th Course: Chicken in Tarragon Sauce with Mushrooms and Zucchini 5th Course: Pina Colada Cream Pie
Efrain calls the event to order and introduces the chef.
President Efrain and Chef Alfredo get ready to rumble!
These were all delicious!
The cured meats were amazing!
This was for the beer battered mozzarella sandwiches.
Lots of Arborio rice for the risotto dish.
The guys have a little appetizer course before getting started.
Bill starts cleaning the mussels.
Larry works on the shrimp.
John chops the mushrooms for the chicken dish.
Jay is getting ready to cut the chicken.
There was a lot of parsley!
While Ed and Ross ham it up for my camera.
Lobster tails for the risotto.
Cleaning the scallops.
Newest member Don Torres works on the scallops with scallop master Eric Eisenbud.
Al goes over the course with the rest of the team.
Eric and Larry read over the dessert course before beginning.
Jay explains the finer points of the chicken and tarragon course.
And the evening begins!
There's a fungus among us......
Azzi's head is rubbed for good luck.
Go to the Les Marmitons' YouTube page for a video of this. It's really quite ingenious the way Larry sucked up the yolks out of the bowl.
Doug slices the mozzarella while Ed looks on.
Red prepares the batter that they used to coat the mozzarella sandwiches before frying.
Al Rivas removes the rock lobster tails from the plastic bags.
Matt chops the onions for the risotto.
And a lot of garlic!
The cousins pose for a nice photo. They laugh alike, they talk alike, sometimes they even walk alike....
I caught Ross schmoozing with Larry this time!
Eric Eisenbud was explaining how the do a fast dice. For a video of this go to our YouTube page. Eric made very quick work of the dice and gave a really good tutorial on how to do it.
Stirring the risotto takes a lot of time.
Chef Alfredo observes Red mix up the batter for the mozzarella sandwiches.
Azzi and guest John Craggan julienne the zucchini.
The mozzarella and bread for those great sandwiches!
Eric chops the parsley.
Paul shows the guys how to scoop out the clam from its shell nice and quick.
Ed is making the anchovy butter for the mozzarella course.
John Peneda whisks the eggs for the pie recipe.
Al and Doug talk about the rock lobster.
Azzi slices the proscuitto for the chicken dish.
The original recipe called for the scallops to be seared in brown butter. The problem was that heating this many scallops for that long would have burned the butter and lent acrid flavors to the seafood (the milk fats would have burned at around 250 F). Eric instead made clarified butter, which has no milk proteins to burn and thus has a much higher smoking point (about 350 F), and seared all the scallops using that. The butter never smoked nor did it burn and impart any off flavors to the food. Also, since it’s the milk solids that will turn butter rancid with time, clarified butter can be stored much longer.
The gents are happily deshelling the clams and mussels.
As Ed says "smells good....like buttuh should...."
Coconut chips were roasted for the dessert.
Doug worked very hard to get the first course fried properly.
Al removes all the shells off the lobster tails.
Guest John joined Jay and Azzi on the chicken course.
I ate his liver with some fava beans and a nice....(I can't be the only one who thinks of that movie whenever a Chianti appears anyplace....)
Matt Levine approves
Here's that completed butter/anchovy mixture for the mozzarella sandwiches.
Check out those scallops.....
Jay and John make short work of the chicken.
Down the end of the assembly line, Azzi and his knife await the chicken.
New member Don helps with the scallops
Ed and Larry. Salute!
Doug explains the travails of working with the fryer.
Ed chimed in with his part of the course.
Chef Alfredo gave it a good review.
Al described the wine he had selected.
Red takes the sandwiches, dips them into the beer batter and then hands them off to get fried.
Matt and Ed get into plating the risotto.
...He wore something pink and I picked him up in my father's new Lincoln. I do declare I haven't felt this special since the Beauregard cotillion....
After Azzi was done cutting the chicken, John and Jay dusted them all with flour.
Julienned procuitto. All I wanted was for Azzi to look the other way for all of 3 seconds.....
Chef Alfredo was happy with this one also.
The mozzarella sandwiches all plated and awaiting their butter mixture.
The finished product. Mozzarella in Carrozza with Garlic, Caper and Anchovy Sauce.
Eric shows off his sauteed scallops while Don looks on.
Jay adds the proscuitto to the rendered oil that cooked the chicken.
Plate 'em up guys.
Omar, Larry and John talk over pie making.
Ooh, those look good!
Getting organized now.
Paul and Don await the first course.
Eric told us how he likes to do scallops.
When cooking a risotto with seafood, once the risotto is finished you can add the seafood (clams, shrimp, etc) and then cover teh pot with plastic wrap. The heat from the rice will cook the seafood perfectly so it does not come out rubbery or chewy. Perfection!
The line of assembly begins
Paul was very particular about just how much rice was to be plated.
Al went over the wine.
Chef Alfredo liked this one too!
It was very tasty.
Al "the wine dude" Rivas talks about the selection for the second course.
Chef Alfredo was pleased with the way it came out!
Plating the chicken.
A closer look.
John sautees the zucchini and prociutto
Cool as a cucumber....pressure? What pressure....
Jay regaled us with his teams' efforts.
Al had another great white to talk about.
The smile says it all (Chef's, not Efrain's.....Efrain was skeptical of the tall man with the camera....)
Jay is the last member of the line for the scallop dish.
Dessert sits ready to be served. The one with the black olive on it has no rum in it.
Large Scallops Sauced in Clarified Butter and Garlic
Cut em up, pipe on the cream and get em out to the tables.
Larry tells of his reversal of imminent failure.
The dessert wine was a sparkler, and very inexpensive.. For a coomplete list of wines used for this event, go to the January 2014 recipe download - it is on the last page.
Larry buts up the Pina Colada pies for plating.
Pina Colada Cream Pie
Al gives a talk about his choice of wine for the dessert. It was a very good Tutidi Moscato ($9.99)
Efrain presents Chef DeBonis with a Les Marmitons embroidered shirt and our thanks for another excellent evening. It was a pleasure to have Chef DeBonis back again.