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2012-10-30
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Prime has introduced several tantalizing dishes this month, both for its long-term menu and monthly promotional campaign. Many thanks to Cheryl of the Le Meridien for hosting this recent dinner to highlight these recipes. The innovative "Foie Gras Experience" starter marks a rare occasion that Prime's kitchen is whipping up liver. Anyone who feels jaded with traditional preparations for foie should check out this trio: thick, smooth terrine laced with prunes, charcoal-grilled foie (smokier than
Prime has introduced several tantalizing dishes this month, both for its long-term menu and monthly promotional campaign. Many thanks to Cheryl of the Le Meridien for hosting this recent dinner to highlight these recipes.
The innovative "Foie Gras Experience" starter marks a rare occasion that Prime's kitchen is whipping up liver. Anyone who feels jaded with traditional preparations for foie should check out this trio: thick, smooth terrine laced with prunes, charcoal-grilled foie (smokier than pan-fried ones) & foie creme brulee (savory and sweet all at once; could pass off for dessert).
Seared sea scallops with poached egg, Parmesan potato & herb dressing. The plump scallops would've been tasty enough on their own, but what elevated this was the perfectly runny egg yolk _ a strange but spectacular dip for the scallops.
Charcoal-grilled 6oz strip loin with braised oxtail in roasted tomato ragout & slow-poached Idaho potato ragout. While beef might not ordinarily be considered healthy, these are reputedly high in monounsaturated fat and Omega 3 & 6 fatty acids. More pleasure, less guilt!
For dessert: crepe suzette with preserved orange zest & vanilla ice cream (with a dash of Cointreau liquor on request only). Addictively sweet and fresh-tasting.
Chilled mango cheese cake with coconut cream jelly & chocolate. Had the texture of a dense mousse (and served like one too!), with a crumbly cracker cake base.
Pre-dinner bubbly to keep our spirits high.
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