Italian themed menu for the annual boys' get together at the cottage.

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dragnlaw said:
are those saddlebags rigid?

me too, that's why I often post an empty plate. Used to send those to my sisters - drove them crazy!
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No, saddlebags are a ballistic polyester that expand as well and a magnetic tank bag. These I used on my white 99 VFR and have had them for about 6 years and they hold a lot and they work on the Ducati as well.
 
Lamb prep done.

This is the base for the eventual pasta sauce which is more or less a fairly basic rustic passata.

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dragnlaw said:
That was one for each dish!

Iron Chef pictonguy,
If you could please describe to us what dish #5 is about?
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Never made the bruschetta, time problem.

#5 is the Sunday dessert, peaches and cream zabaglione. the last meal before leaving Sunday. So basically the local peaches we've been processing for the last month and I wanted a crunch element for the dish and talking over the menu with Tom, my conspirator, and we decided on amaretti cookies, which that next picture are.

Tom went to his favorite Italian bakery on the way up and supplied the desserts you see and the amaretti cookies was one of them. The problem was I was thinking crunch and what he picked up were the soft and chewy type instead of the crunchier and dryer type, so they just basically broke into bigger pieces and that's what you see, there.

Normally this dish is served in a glass dish like a large martini glass, didn't have those so in a bowl they went and I was in a hurry putting the dish together last minute. Anyway the recipe is in post #8.

Also I forgot to show a slice of frittata, so here you go.
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FrankZ said:
Lots of good looking food. Glad you had a great time.

Are you for hire? :D
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Thanks Frank I appreciate those kind words, truly.

My infrastructure and staff selection and availability has mostly cobbled down over the last few years (5 to 7) to where I'm required to only take jobs that work within those parameters (no more than 8 people) and where I'm as well highly motivated to even participate, basically I'm very picky of what I'm asked to make and with the people that make those proposals.

I've mostly declined but have done about a half dozen jobs in that time. It's an age thing as well as feeling motivated I think. Those 6 or so jobs I have done are small intimate gatherings where cost is not the driving force, which is for vast majority, the main priority. Basically I call the shots, tell people what type of food quality will be delivered, give them a price and take it from there. Yeah, it's kind of snobby, but I don't care because the people that I've catered to enjoyed it, mostly because it's very personal and those hosts are also trying to please their guests and I get to participate carte blanc which generally delivers the best from me as well, it's a win win. For example total food cost for this weekend including what Tom brought (mortadella, pancetta, provolone and all the desserts) were in the 500.00 neighborhood not including the wine and liquor and 8 guys can drink when they want to and this weekend was elected as one of those times. :)
 
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