[ChefInTraining]

dungeness crab meat, grapefruits, pomegranites, eggs, garlic, green onions, sugar, champagne vinegar, olive oil, basil, pickled ginger, lemon juice.

[ChefInTraining]

take pomegranite seeds and finely slice green onions to make a pomegranite relish. Fold in a pomegranite gastrique by combining the champagne vinegar, sugar, and pomegranite juice.

Then shred crab meat and make a pickled ginger aioli with the eggs, lemon juice,olive oil, garlic and pickled ginger. With that make a crab salad.

With grapefruits make a grapefruit vinaigrette with grapefruit, olive oil, and champagne vinegar.

Presentation: Grapefruit vinaigrette on bottom, ring mold of the crab salad atop the vinaigrette. Topped with the pomegranite relish and chifonnade of basil for garnish.

[kuan]

Lump crab ceviche with toasted pomegranite seeds. (crab, green onion, pom seeds, juice, pickled ginger, lemon juice, olive oil)

Candied grapefruit, champagne zabaglione (grapefruit, sugar, eggyolks, basil)

Crab souffle, using claw as garnish. (crab, eggwhite, shells)

[ChefInTraining]

Pretty cool kuan. I personally don't like the idea of the crab souffle. I don't make food just to make food, I want to make sure it's good before anything.

[panini]

I'm turning this basket back in. sorry. It's rolaids waiting to happen with all the acid.
but what do I know, I'm on the sweet side

[cheflayne]

Originally Posted by ChefInTraining

I don't make food just to make food, I want to make sure it's good before anything.

Pretty insinuating, not to mention a tad arrogant! Oh well, I digress.

Dungeness Crabcakes with a pomegranate grapefruit chutney

crabcakes: mayo(eggs, lemon, olive oil), basil, garlic, crab

chutney: champagne vinegar, sugar, pomegranate, grapefruit, green onion, pickled ginger

[Jeebus]

Originally Posted by ChefInTraining

Pretty cool kuan. I personally don't like the idea of the crab souffle. I don't make food just to make food, I want to make sure it's good before anything.

Well maybe you need to go study more. Crab souffles are awesome. Perhaps you should broaden your culinary horizons.

[Jayme]

I'll try something different...
saute' green onions, garlic, crab- filling for omlette (eggs)
use basil and ginger for garnish
extract pomegranate juice- add other ingredients to make a syrup- serve over grapefruit...

Pan- I guess you are just too sweet for us...lol We know who to ask to bring the desserts!!!

Chef-in-training- are these actual ingredients you have been given to create with, or are you just having fun with us??

[panini]

Jayme
to be honest I was hoping to glide over a comment.
I would have made a champagne crab timbale with grapefruit glazed crab garnish using all the ingredients. I would have shrunk the egg to a quale egg.
pan

[powers]

CHEFINTRAINING: Don't be so hard on yourself. That's what practice and years and years and years of experience do for people. I'm sure with a lot of work and an open mind (which may be the hard part) you'll be able to make a crab souflee that tastes good. How's culinary school treating you.........chef ?

[Jayme]

Originally Posted by panini

Jayme
to be honest I was hoping to glide over a comment.
I would have made a champagne crab timbale with grapefruit glazed crab garnish using all the ingredients. I would have shrunk the egg to a quale egg.
pan

Pan- Quail, perhaps......??
need lots of those for omlette or souffle...LOL

[panini]

no a Quale egg

[kuan]

Dang that crab omelet is the outright winner... with caviar?

[ChefInTraining]

These are ingredients I am just having fun with. Culinary school is treating me well, and all please excuse my ignorance. When I hear souffle, right away I think of sweet rather than savory. Again, pleaase excuse my ignorance. I only have one more semester to go for school and I graduate (2 months). I just also first started working at my first fine dining establishment. The restaurant seats 150 people, you'll spend $31-$50 per person and its located in one of Los Angeles' tourist spots.

[Jayme]

Pan-
I didn't think Dan could lay eggs.....????? LOL
Kuan- you'd have to ask In-training if we could throw some in the basket?? LOL