Last Sunday, on Auntie Babie's birthday, we conquered and painted Terry's red
That's Chef JC de Terry personally watching over our Chorizo on Piggyback
While we, the early birds, played around with hats
Check out my niece Alexi's headband-slash-weapon
We were a group of 38 but I swear we ordered for 200! We had to carry our stomachs home after the meal.
We had 6-8 servings each of the following dishes:
Scallop and Prawn Croquettes - prawns and diver scallops in a unique port wine béchamel
Manchego Dumplings - fresh manchego cheese and Vic salami tucked into crunchy wonton pockets
Duck for the Gods - bits of duck confit in Villeroy béchamel
Chorizo on Piggyback - the famous chorizo Terry, flambeed with sherry brandy
Jabuguena - Spanish omelet with chorizo Iberico Bellota from Spain
Asturiana - Spanish omelet with creamy Cabrales cheese bechamel
Suspiros de Santona - slices of farm-fresh tomatoes dressed with Spanish escabeche vinaigrette
topped with tuna belly flakes and homemade anchovy mayonnaise
Tawilis Adobados - freshwater herring from Taal Lake marinated in an adobo mix
from the south of Spain and deep fried in Arteoliva olive oil
Angulas al Ajillo - sizzling surimi Elver eels sauteed in traditional blend of Arteoliva olive oil,
fried garlic and guindilla peppers
Oven Baked Oysters - coated with spinach La Corrala parmesan remoulade cream
Artichokes al Ajillo with Jamon Serrano - melt in your mouth hearts of artichoke sautéed
in garlic and garnished with Jamon Serrano shavings
Foie Gras Terrine
Codfish Bouillabaisse
The Elegant Oyster Soup - a creamy melange of fresh oysters, wild mushrooms and
baby artichokes enlivened with fresh herbs and julienned vegetables
Rabo de Toro en Chilindron - slowly stewed ox tail with Jamon Serrano, fresh and sun dried
vegetables and Rioja wine
Lengua a la Sevillana - ox tongue cooked in a subtle dry sherry wine sauce with mushrooms
and Manzanilla olives from Andalusia
Bacalao al Pil-Pil - tender Icelandic codfish fillet slowly sautéed with garlic slivers in
Arteoliva olive oil
Capricho Espanol Risotto - Terry's signature risotto and I say rightfully so!
Super Paella Parellada
Paella Negra - prepared with Spanish squid ink, laced with seafood and served with alioli sauce
Chistorrado - chistorra and rice cooked in a luscious sauce of roasted red capsicum,
Piquillo peppers and melted cheese
Super Cochinillo Confit - suckling pig confit served with Arroz Bomba risotto, caramelized onions
and Calanda peaches drizzled with rich muscovado syrup
After the last dish was served, the waiters surprised Auntie Babie with this
Tarta Imperial Rusa
While Chef JC played the birthday song. Quite a nice touch to the evening!
Our jars and bottles:
Sangria
Marques de Caceres Rioja Blanco 2011
Fabre Montmayou Merlot Reserva 2010
Engine Room The Apprentice 2008
Shampoo and tray birthday giveaways
Birthday cakes (clockwise from top left): Goldilocks Chocolate Sweet Fusion, Hello Kitty Flower Cake,
Patisserie Caroline Calamansi Dacquoise, Nikko's Apple Bibingka, Casa San Luis Apple Crumble Pie,
Blue Toque "The Ultimate," Nikko's Macadamia Bibingka
While Auntie Babie was busy blowing her birthday candles...
… Dad was busy blowing her birthday hat
Happy Happy Birthday, Auntie Sexy Babes! We love you! :)
See my previous Terry's post here
Terry's Segundo Piso: Karivin Plaza, Building B, 2316 Pasong Tamo Extension, San Lorenzo, Makati
Tel: +632 844-1816
