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#1
01-02-2002, 06:40 AM
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 cooking test I couldn't get to sleep last night so I had an idea to get your brains working. I have a couple of test ideas so far. You are going to play Chef detective and find Waldo so to speak. The recipes and dishes that will be used are basic classic presentations, not how Chef Michel Le Grande Tete would do it at his latest fusion restaurant, but how most people would remember or recognize the dish. Let's make it easy to start. Here is the first test. You have been hired to help do some catering for a client who wants to do a traditional Hawaiian Luau. Here is the menu items you are to prepare: Island Chicken Brochettes with Pineapple Salsa served over Pineapple Salsa infused rice. Lomi Lomi Here are the basic recipes: (quantities are unimportant for this exercise) Brochettes Boneless skinless chicken breast cut into 1" cubes Red bell peppers seeded and cut into 1" squares also cut some into a brunoise for the salsa fresh whole pineapple peeled and cut. Some into 1" cubes for the brochettes and chop the rest finely Jalapenos seeded and minced Green onion tops finely minced fresh ginger minced fresh cilantro minced Cube meat, red bell pepper, and Pineapple. Put onto skewers, set in large flat pan. Mix remaining ingredients for salsa, season to taste. Pour over brochettes. Cover and refrigerate overnight. Remove from salsa next day and grill brochettes. Cook rice using salsa as part of the liquid. Serve Brochettes over rice. Lomi Lomi Mahi Mahi filets cut into cubes sugar, salt Fresh Dill lime rice wine vinegar olive oil Mixed wild greens Mix all ingredients in a large bowl and serve in mounds on top of salad Your mission, should you choose to accept it is to find out what, if anything is wrong with this menu, methods or the items. Or will your items come out just fine. This message should self destruct in 5 seconds. Otherwise....
__________________ WWW.diablos-hockey.com "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP  |
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#2
01-02-2002, 07:48 AM
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 Fun game Chrose Two quick notes, 1) if you marinate your chicken with the pinapple over night the enzimes and acids in the pineapple will break down the protien structure in the chicken and turn the chicken into mush. 2) you have not cured the mahi, or at least detaied it. Also salmon is the classic fish used cc
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" Last edited by cape chef; 01-02-2002 at 08:03 AM. |
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#3
01-02-2002, 08:57 AM
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 Ok! Olive oil is out of question in Lomi-Lomi  Great game!
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#6
01-02-2002, 10:09 AM
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 Mich, you'll like the next one. It has a question (though simple) just for you.
__________________ WWW.diablos-hockey.com "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP |
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#7
01-02-2002, 11:19 AM
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| Take a pill next time, Chrose Since I promised to behave myself and focus on the cooking I will give it a try. In Lomi lomi olive oil and lime are not correct.Or if you want to include lime, forget the rice vinegar.  |
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#8
01-02-2002, 11:23 AM
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| Resolution No 1!! OMG guys!!!  Bond took the new year seriously !!!  You look fine when you cook James
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#9
01-02-2002, 11:25 AM
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| it says to marinate the chicken brochettes in the salsa. First of all CC is right, the pineapple will break down the chicken, and secondly you would not be able to serve the salsa as a condiment the next day after having raw chicken soaking in it, you would have to cook it, there for turning it into a compote or chutney. although I think with all the liquid the chicken would leave in the marinade, if you did cook it, the protein would coagulate and ruin it. For the Lomi Lomi, I would make a sort of carpaccio out of the mahi, then I would make a vinaigrette from the rest of the ingredients (except the greens). To serve, I would plate up the greens, lay the fish over top, and drizzle with the vinaigrette.
__________________ ARAMARK ROCKS !! |
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#12
01-02-2002, 08:09 PM
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| Boy, what I lose out on by waiting until so late in the day to look here! All I can add is this guess: DILL ?!?!?!? I mean, when did Norwegian missionaries get there?? (Although I could be wrong...) And, what, no poi, no roast pig? That's no fun. Well maybe it's still fun without the poi, although you can make some fabulous stuff with taro. (Try deep-frying julienne taro. Yum!) Thanks, Chrose, can't wait for the next test! |
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#14
06-05-2002, 11:49 AM
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| Took me a while to find this first test... Another good reason to take notes. Ive never even heard of some of these dishes....Lomi Lomi? 
__________________ Jodi I don't know about you but I think I need a nap. |
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