[CHEFONCALL]

I get on here to add to the conversations. I do not get involved in any personal type stuff. When the convesation continued onto following into writing a menu. Why not follow? It is what I love to do. It is a great tool for all of us to learn. Just goes to show. Why can't we have fun and enjoy the food humor and technique, or are we going to ruin a good thing?

[Botanique]

I'm sorry, my fault if I miscommunicated, I agree we should keep it on the food and enjoy -- and help each other. I thought your last comment about the panko chicken with mango etc. was creative, and I thought you were trying to have fun with it (you made me laugh in a good way), and my comment regarding R&S making fun was not meant to sound angry or anything, it was meant much lighter than that. I'm fumbling with words here -- now I'm afraid I'll say something else wrong! I apologize if I put any negativity out there! Didn't mean to at all!

I loved what I did as well, and still love it in the kitchen. Its a passion, and the main thing in my life that ever made sense to me.

So, back to the topic at hand!

[Frizbee]

Thanks to Mark V for:
Pineapple-Cream Sauce
I thought of this, however I also thought of how I would react to a dish named this…Scares me personally, because I think of a tart orange creamcicle. But that isn’t to say that I am against it. It just didn’t seem right to me, pineapple and cream, and I made the darn dish, and I know it’s pretty tasty. I am keeping that as a strong contender. Thanks again to you and all that voted for it!

Thanks also to chefcwm for:
pineapple, ww, cream reduction. Which I also gave consideration to. My internal rejection to it was too many words. This restaurants ppa (for dinner) is about $14.00. even though we have prime rib and some pricier items, and they sell…people mainly come see us for fried shrimp or fish, burgers, our huge salads and pastas. Very low key, low to mid priced joint. So I didn’t want to intimidate with high end descriptions and wordy menu items. But again as with the Pineapple cream sauce, I am not completely against and will hold it as a contender. Thanks for the input and those that echoed the title.

Thanks to CHEFONCALL:
For enlightening me a bit. I had never heard of a nage sauce, and still don’t know how to pronounce it…(is it like nag with a silent “e” on the end or like naagee?) I am going to google it for content but would like the pronunciation please. Thanks!

To BOTANIQUE:
I opted to serve it with steamed broccoli, just because I LOVE BROCCOLI, and I suspected the sauce would pair well, which it did. But the guest would have the choice of fries, loaded potato, broccoli, or our mixed veg (broccoli, calui, snow peas, and carrots).
“Hawaiian Tilapia and Shrimp”, and “Aloha tilapia and shrimp” please forgive the edit….I love these ideas! I think it gives the patron enough to be intrigued, and let the server/menu description speak for it self with content! Love them both…thanks…I think they are very menu friendly and because we have a dish call San Francisco pasta lends to the geographical appeal, you know of eating something in Charleston that you may find in Hawaii.

Thanks to Randy:
For giving me a much needed from the gut laugh. Dole gravy…I wish I could…I think it would work in the right setting…too funny.
Also “I've never mixed cream and pineapple juice, sounds odd to me.” It seemed odd to me too, however I was pressed for time, and the pineapple juice and white wine, were very thin to me. I wanted something with more texture, and didn’t want to thicken with corn starch. (I don’t even know if we have any on premises…will have to look tomorrow.) So I grabbed the heavy cream and just added it bit by bit. It was a pleasant surprise to me personally.

“If something catchy is desired, how about calling the dish "Love Over Gold"?” I do get it and you also remind me why I love chefs and this industry. That is brilliant. Good song btw.
Thanks you guys…will let you know how it works out in the end!

[Botanique]

Frizbee, Thank you for the considerate, positive feedback. Its great to know you got helpful information from us!

BROCCOLI LOVERS OF THE WORLD UNITE!

[Greg]

Nage is pronounced with a long "a" ("a" pronounced "ah") and a soft "g" (pronounced sort of like a "j").

[Chef Parise]

or Pinechemel

[CoffeeKitten]

Originally Posted by CHEFONCALL

Going by what you just said, it sounds to me that you made a pineapple veloute. Technically speaking. I am sure many people will argue with that. However, you could call it a pineapple white wine cream sauce. But really it is more of a veloute with out some thickener.I was almost going to say pineapple, ww, cream nage almost.

a veloute is thickined with roux

[Kerryclan]

Fred is a nice name.

[beefcheeks]

Just a couple reasons I would not use Hawaiian themed names associated with this dish. Firstly, tilapia is highly regarded as a "rubbish" fish here in Hawaii. Found mostly in polluted canals and near sewage drains.

Secondly, not all dishes made with pineapple need be considered Hawaiian. It's a perception that outsiders may view as Hawaiian cuisine. On the other hand, instead of the cream add some coconut cream to a pineapple/ww reduction, mount with some butter a la Buerre Blanc, and viola!... pineapple-coconut buerre blanc!! Now that's Hawaiian!... or maybe... Pina Colada???

[deltadoc]

"(Whatever fish) and Shrimp with Costa Rican style Seafood Sauce"

A little restaurant near Paradiso CR served a similar dish. The Costa Rican pineapple seems far sweeter to me than Hawaiian pineapple. I'm not completely sure it was a cream sauce or a roux, but it sure was good, as you say!

doc

[kuan]

Originally Posted by beefcheeks

Secondly, not all dishes made with pineapple need be considered Hawaiian. It's a perception that outsiders may view as Hawaiian cuisine. On the other hand, instead of the cream add some coconut cream to a pineapple/ww reduction, mount with some butter a la Buerre Blanc, and viola!... pineapple-coconut buerre blanc!! Now that's Hawaiian!... or maybe... Pina Colada???

Beurre Jaune? Actually if you get the canned kind you can drain the water and mount the white fat part just like butter.

[foodlady]

Your recipe sounds good. Being in the seafood industry and having 16 years of experience doesn't make an expert of me, but simple always seems to work. Fresh Tilapia with Jumbo Shrimp and Creamy Pineapple Sauce. Try a fresh herb for color and flavor next time i.e. cilantro. It will give your dish extra pizazz.

[Randy]

cilantro with cream?...bluuuucccchhhhh

[Jim]

Let's play nice. I happen to like pickles on my peanut butter sandwiches.

[Botanique]

Originally Posted by Jim

Let's play nice. I happen to like pickles on my peanut butter sandwiches.

ROTFLMAO Jim, that is so funny! My best friend in Jr. High loved peanut butter and pickle sandwiches and ate them almost every day for lunch. In the 20+ years since then, I have never met anyone else who liked that! Thank you -- you just brought me a flood of good memories