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Pasta Crisis

post #1 of 4
Thread Starter 
Well its been a very long time since i posted a thread, but im back and i need help:chef: . Im currently constructing a menu with our local high school to use in competition for the Pro-Start State Competition. I am in charge of coming up with an entree and being from key west i think i would like to go with some nice fresh seafood. Since everything in the competition has to be made from scratch (with exception of stocks), and only allowed to use two burners as a heat source i was thinking of making something with pasta. not only does it score some nice points, but cooks quickly in the sixty minute time time frame we have.

Therefore, I was thinking something along the lines of a crab and lobster rotini or ravioli, with some type of nice light sauce to keep the fragile flavors of the lobster and crab. At this point anything is game any type of crab or lobster. However i would love to know your imput on ideas of fillings that are elaborate yet maintainable withing sixty minutes from start to finish. In my opinion, and correct me if im wrong, the sauce is a MAJOR factor of whether the dish is a success. so ideas on some creative and elaborate sauces would be HIGHLY appreciated, NOTE sauces cannot contain alcohol at all. If any other ideas come into mind, remember im a sponge. Thank you very much.

Bryan Canales
post #2 of 4
Why not get some of those great Florida bay scallops, serve with the pasta (hopefully its fresh pasta). Make a cream sauce with a hint of key lime, or lemon. Add some cilantro or basil. But the exact sauce would be for to your liking to figure out. This is just a starting point for ideas.
post #3 of 4
You could also do a sort of open faced ravioli, or maybe take a large sheet of pasta, cook it, and then wrap it around the filling, kind of like a burrito or a pocket. Then sauce lightly and garnish.
post #4 of 4
Thread Starter 
Couldn't the cream curdle if I added an acid to the cream sauce though? i.e key lime or lime juice
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