Turkey, Turkey! Turkey?

Celebrity chef Todd English once said, “Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in such a way.”

On the contrary, we wanted a straightforward turkey in all its goodness, enhanced with just rosemary and peppercorns and devoid of all the trimmings. For my Palawan foodie buddies’ Christmas potluck reunion, Alain got turkey  from S&R and was prepared by Tonypet before sending it to Golden Bakery in Laoag for baking. It was moist and tender, the best turkey I’ve had in years!

The hubby and I brought assorted sushi and sashimi platters prepared by our talented cook, Lynne, who’s starting to make a name for herself. She also made tamago sashimi. One guest suggested we should start accepting food orders. Joan made spaghetti for the kids while Rainier brought a grass-fed native pig, roasted Burgos-style. The crispiest lechon skin ever. I wanted to post photos, but PETA advocates do scare me. Peace, man! The table was filled with Chinese-style ham, pancit Malabon, eel, fresh fruit salad, leche flan and barbeque a la Aristrocrat.

The Root:1 cab was mistakenly chilled, but thank God, it was fine!

My new year’s resolution, I’m quitting appalling food binges bordering on immorality. No, I take it back. I’m cutting down on carbs.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2011