They were an immediate hit -- some 12,000 pies were served in one day, compared with 3,000 chicken-tender portions -- and are now part of the menu.
Corn Upside-Down Tart 3 tablespoons olive oil 4 scallions, including tender green portion, cut into 1/2-inch pieces 1/2 red bell pepper, cut into strips 1/2 yellow bell pepper, cut into strips 2 to 3 ounces hot sausage, cooked and crumbled, or 2 ounces chorizo, diced 5 eggs 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 cups cooked corn.
Stuffed Chochos 2 chochos (these members of the squash family are also called chayote or cristophene) 2 carrots, peeled 3 tablespoons butter 2 green onions, trimmed and finely chopped (use white and tender green portion) Salt and pepper to taste 1/4 cup fine dried bread crumbs.
2. Cut the tough, thin ends from the lemongrass stalks for use as skewers, and reserve the tender middle portions for another use.
The herb-garlic butter sizzled, the snails were tender and the portion enormous.
Two cooked dishes were very good — the generously portioned tender unagi don (with eel) and the luxurious crispy duck — leg, breast slices and rolls.
The portion of tender beef was more than ample, yet it was nearly eclipsed by a voluminous Yorkshire pudding.
We also liked the grilled double-cut pork chop in a mole amarillo, and the huge portion of tender short ribs slow-cooked in beer.
In the entrees, shrimp biriyani is a treasure hunt, with a generous portion of tender, flavorful shrimp buried in fragrant spiced rice colored with turmeric.
