Flambeeing at Tableside

My Quest for the leisurely style of GUERIDON SERVICE , of once, with its Nuances of Flaming, Deboning, Carving, Cooking,some understated...SHOWMANSHIP, is having a well deserved Revival of late. Headwaiters and Captains, whose Skill and Training are in high Demand, are recreating this classic art form, and luring back its longing Devotees. S.S.

Wednesday, January 21, 2009

4) QUACAMOLE...new Entry@Tableside








Ingredients: 11/2 Avocado, 1 med. chopped tomato ( without the seeds ), chopped Cilantro, 1/2 chopped habanero, 1/2 chopped red Onion, 1 med chopped garlic Clove, the juice of 1/2 Lemon/Lime.
HOW-TO: Spritz some Lemon/Lime juice on the scooped up Avocado to prevent tarnish. Combine all chopped Ingredients and mix well and set aside.
Utilize two forks to chop up the Avocado to Chunky, Medium, or fine grind ( as per customer request ). Complete the Quacamole by adding and mixing the remaining chopped up ingredients, Salt to taste. Serve a tasting of the Quacamole to the guest for approval and spicyness. Set up a cold plate and garnish accordingly. Serve toast-points or Tortilla Chips.
What to drink: a good quality dry Beer such as Heineken, Becks etc...

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