GWSmith Posted February 19, 2012 Share Posted February 19, 2012 Into the heated 12" saute pan, a nice grape seed oil, which is great for higher temps and a favorite in our Indian dishes [Y] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 19, 2012 Share Posted February 19, 2012 Into the pan..............the asparagus ! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 19, 2012 Share Posted February 19, 2012 Surprise!....................Chris decided he wanted some of this special FIG balsamic vinegar in the mix......here, I made sure it was added... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 19, 2012 Share Posted February 19, 2012 In a short while, the asparagus is lightly saute'd and the balsamic has cooked down, time to let it set for a while on a lower heat... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 19, 2012 Share Posted February 19, 2012 Chris puts together the fresh sourcream and chive mixture... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 19, 2012 Share Posted February 19, 2012 Ready to be blended.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 20, 2012 Share Posted February 20, 2012 Mixin' it up.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 20, 2012 Share Posted February 20, 2012 And at this point.............I have more photos to process and title...... Time for a bit of shut eye here in the N'East...... TO BE CONTINUED: Quote Link to comment Share on other sites More sharing options...
jheis Posted February 20, 2012 Share Posted February 20, 2012 This is, of course, a total rip off of Dan Quayles' baked potatoe recipe. (Sorry couldn't resist.) James Quote Link to comment Share on other sites More sharing options...
Boxx Posted February 20, 2012 Author Share Posted February 20, 2012 And at this point.............I have more photos to process and title...... Time for a bit of shut eye here in the N'East...... TO BE CONTINUED: Great photo's Gary... and what a way to get the tread rolling again. I'm anxious to see the 2nd half of the show... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 20, 2012 Share Posted February 20, 2012 Good evening foodies..............lets pick this up right where it left off......... (thanks Boxx, can count on YOU for encouragement as always [] ) . OK, here is a photo of the scallops going on the broiling rack... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 20, 2012 Share Posted February 20, 2012 Shown here, all scallops are on the rack, and a little 'basting' with the marinade being added to each... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 20, 2012 Share Posted February 20, 2012 Meanwhile, I prepped the organic broad leaf (Italian) parsley and quartered the lemon for the plating... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 20, 2012 Share Posted February 20, 2012 Here, the plating begins..........I let Chris do honors [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 20, 2012 Share Posted February 20, 2012 The scallops are placed... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 20, 2012 Share Posted February 20, 2012 Asparagus are added... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 20, 2012 Share Posted February 20, 2012 ..........and our usual table setting in the kitchen... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 20, 2012 Share Posted February 20, 2012 Shown here, is the plating, closeup... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 20, 2012 Share Posted February 20, 2012 Table flowers and lighting [Y] Quote Link to comment Share on other sites More sharing options...
Boxx Posted February 20, 2012 Author Share Posted February 20, 2012 Shown here, is the plating, closeup...Gary, this looks fantastic... also, I really like your dinner ware. Those plates, as many kids say today, look cool. I really enjoyed your presentation and thank Chris for his contributions. I need to do some planning??? Quote Link to comment Share on other sites More sharing options...
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