What Would You Call This Sauce?

[Frizbee]

I made a dish for my boss, and he liked it so much they want me to submit it to the home office because it is cheaper that what we already serve. Problem is I just sort of winged it with the things I like, (wasn't an established recipe from my knowledge anyway), and I have no idea what to call it.
This is the dish:
Tilapia broiled
6 P&D shrimp
And a sauce I made by reducing white wine, pineapple juice and finished it with heavy cream. I reduced both the wine and juice about half each and basically used the cream to thicken the whole thing so it was sort of the consistency of thin caramel sauce. I’d hit with c ream, and reduce, hit with some more until it was what I wanted. (I am sure I should have paid more attention to what I was doing, but I was just cooking from my heart really)
Anyway I am at a loss as to what kind of sauce this is (if there is even a specific name) or what to call the dish itself.
The establishment is basically American continental type cuisine serving ribs, burgers, prime rib, BBQ chicken, and the like, so something fitting with that would be great.
Thanks guys....and hello to everyone. I have been away, busy with the new gig, and just wanted to say hello!
Frizbee

[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.

[Greg]

I would call it a nage with pineapple juice substituted for stock. A veloute by definition is stock thickened with roux. Heavy cream comes into play in some derivitives of veloute (e.g. Sauce Supreme), but I don't see a similarity in technique here. That's no reason not to borrow the name, though, if the consistency is similar. Translate veloute into English so as not to scare your customers and call it pineapple velvet sauce. It's not really about technique and French classical definitions on some menus, it's about getting your guests to order the item (particularly with highly perishable items like seafood). Not that we won't argue about the techniques and definitions, though.

[chefcwm]

Could simply call it a pineapple, ww, cream reduction. Sounds friendly enough and shouldn't scare off the unadventureous diners.

[MarkV]

Yeah, how about just "Pineapple-Cream Sauce"?

Whether it is or isn't a veloute, (and it is isn't), I agree that you need a customer friendly name.

Even if a customer knows what a veloute is, "pineapple-cream" sounds yummier.

Mark

[miahoyhoy]

ya, I vote pineapple cream sauce.

[CHEFONCALL]

I too was hesitant to call it Veloute. However, I had to look at it from a methodical standpoint. There was no "real stock" added, however it did have two liquid components reduced and or flavored before the cream was added. So, somewhat techinally speaking substitue a few things here and a slight twist very well possible.Then I thought what if the guy just made a Bechemel no roux again. But how? Too many liquid components.

I do not think I would ever use a cream Nage. Of course I always try to use a rule in cooking as too never say never. Nages to me always seem better with a very fruity, spicy, broth, wine fortified, or lighly reduced stock. That comes to mind.

But, too really play it safe say pineapple white wine cream sauce.

[Botanique]

Hey Frizbee

Did you serve it on a starch or with a side?

How about giving it a Hawaiian theme for the menu? I know that sounds hokey, but I'm just throwing things out there. If your place is American hometown, I presume the menu is basic and to the point and not too fru fru. Seafood with Pineapple white sauce? Hawaiian white sauce? Hawaiian Tilapia and prawns?

Those were my first thoughts. I'm just trying to think menu friendly. I'll chew on it for a bit and get back to you...

[Randy]

Dole gravy.

[shroomgirl]

LOLOLOL....Randy you have lightened my day!!!!

throw some grilled pineapple on the side with almond rice....few scallions and call it a day.

[Botanique]

Aloha tilapia and shrimp

[CHEFONCALL]

While planning the end of summer feast. I have to add Panko Crusted Chicken filled with mango wedges and shredded coconut. Don't forget the Pineapple White Wine Sauce.

[Botanique]

R &S -- I sure hope that you are not making fun of me or my friend Frizbee

[shroomgirl]

absolutely not.....naming a dish is extremely difficult for me and I have requested suggestions on many a non-standard technique before.
Dole Gravy was pretty funny though, especially with all the frenchified variations flowing. This past week I had a chef at the market that made a salad....the name was over a dozen words long. No kidding....I've not eaten at his restaurant, but am curious to see how long it takes to read his menu.
As for me I take the lame way out often..."Julie's Special"

[Randy]

I quess I was making fun, sorry. Is there no humor here?

I've never mixed cream and pineapple juice, sounds odd to me. But, when I do have the urge [or lack of proper ingredients for classic or traditional sauces] and decide to create some MacGyver dish I typically shy away from names, I'd rather describe it.

If something catchy is desired, how about calling the dish "Love Over Gold"?

It the 2nd song on Dire Straits "Alchemy" disc....get it?