New Posts  All Forums:Forum Nav:

mystery basket

post #1 of 19
Thread Starter 
dungeness crab meat, grapefruits, pomegranites, eggs, garlic, green onions, sugar, champagne vinegar, olive oil, basil, pickled ginger, lemon juice.
post #2 of 19
Thread Starter 
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.
post #3 of 19
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)
post #4 of 19
Thread Starter 
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.
post #5 of 19
I'm turning this basket back in. sorry. It's rolaids waiting to happen with all the acid.:lol: :lol: :crazy: :D :chef:
but what do I know, I'm on the sweet side:)
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #6 of 19
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
Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #7 of 19
Well maybe you need to go study more. Crab souffles are awesome. Perhaps you should broaden your culinary horizons.
Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.

www.azurerestaurant.ca
Reply
Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.

www.azurerestaurant.ca
Reply
post #8 of 19
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??
:roll:
Bon Vive' !
Reply
Bon Vive' !
Reply
post #9 of 19
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.:lol: :D
pan
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #10 of 19

I'm pretty sure you used to work for me (metaphorically speaking)

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 :chef: ?
" Never fry bacon naked!"

-Powers
Reply
" Never fry bacon naked!"

-Powers
Reply
post #11 of 19
Pan- Quail, perhaps......??
need lots of those for omlette or souffle...LOL
Bon Vive' !
Reply
Bon Vive' !
Reply
post #12 of 19
no a Quale egg:suprise: :lol:
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #13 of 19
Dang that crab omelet is the outright winner... with caviar? :)
post #14 of 19
Thread Starter 
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.
post #15 of 19
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
Bon Vive' !
Reply
Bon Vive' !
Reply
post #16 of 19
I think he laid a big fat one when he ran for the presidency. :D

Sh!t man I'll make a souffle out of one quail egg! Bake it in a thimble!
post #17 of 19
OMGosh, I was not thinking souffle!!!!!!!
I was thinking more of a Rep. garnish:lol: :D :crazy:
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #18 of 19
Kuan/Pan-
LMAO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
oh my gosh!! LOL I needed a good laugh tonite- THANK YOU!!!
(I am sitting here doing my favorite task- work, at midnite, at home- printing my employees' W-2's Ugh!!- just thought I'd log on- so glad I did!)
Poor Dan- good thing he's not a chef- he would have been bar-be-qued!
(and no, I did NOT vote for him- but I DID vote for Arnold)
Bon Vive' !
Reply
Bon Vive' !
Reply
post #19 of 19
mmmmmmmm. Very nice.:lips: :lips:
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs