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Whens the last dish you amazed your self with?

post #1 of 17
Thread Starter 

Has anyone surprised themselves lately?


 

post #2 of 17

The last dinner I made at home I did sirloin steak tips marinated with lime juice, oregano, paprika and garlic with a mushroom and port wine gravy; cheddar and garlic grit cakes and onion glazed carrots.

post #3 of 17

A new way to make crab cakes in volume.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 17

how Ed?

cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 17
Quote:
Originally Posted by chefedb View Post

A new way to make crab cakes in volume.



 



Quote:
Originally Posted by shroomgirl View Post

how Ed?


i am gonna guess a sheet pan, filled with crab cake mix, rolled flat  and a biscuit cutter. did I win?

 

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #6 of 17

Braised Beef Shank, Merlot sauce (heavy on the marrow) with wild mushrooms and shallots with Savoury Onion Bread pudding.

post #7 of 17

I made some cannoli cream that blew me away recently. Found the Strega liquor I was missing and.....wow! Such a subtle difference it's almost unnoticeable, but it had this "authentic" quality now...that something you can't put your finger on...je ne sais quoi. Made me never want to eat one of those run of the mill, wallpaper paste versions again.

Keep those fires burnin'
 
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Keep those fires burnin'
 
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post #8 of 17
Quote:
Originally Posted by Gunnar View Post





 




i am gonna guess a sheet pan, filled with crab cake mix, rolled flat  and a biscuit cutter. did I win?

 



ON the money only press it in with plastic and another sheet pan on top, then pop in quick freeze 3 or 4  minutes then stamp out with circular cutter. . Now they are still fairly solid so put in plastic bag with flour shake a bit , then put on icing rack, dip all in egg at same time Place on crumbed 1/2 sheet pan, put more crumbs on top and press a bit  . Bingo  20 at a time. Did it 3 times it worked every time.

Less work for mother !!!!

 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 17

Made a phenomenal black truffle risotto with a touch of some outstanding grated aged provolone my sister in law brought home from Goeta. 

post #10 of 17

I made my own eyes roll with a spinach/mushroom/carmelized shallot mix blended into mornay sauce and  baked in puff pastry. Lots of sherry (in the food) is what I likes.

 

Now I'm hungry...

post #11 of 17

i amazed myself today by live crayfish cooking was an experience to say the least boiled them live for about 6 mins then rolled them in garlic butter and chilli and woooooo simple i know but taste was out of this world

post #12 of 17

I made a Chicken and Pineapple soup that blew my mind. I took red onions, green and red bell peppers, jalapeno's and pineapple. Sauteed them with some homemade jerk seasoning, added chicken, chicken stock and lightly thickened with a cornstarch slurry then added cilantro at the end.I couldn't believe how sweet, spicy and tangy this soup was.

post #13 of 17

Took Large cauliflower florets and blanched them, then marinated them in a paste made of : hing curd, roasted red kashmiri chilles, cumin, grated ginger & garlic, roasted black cumin powder, lime juice, peanut oil, skrewpine extract and almond paste for 1 hour. Then skewered them and roasted them on a hot charcoal grill, basted the whole skewer with a final coating of Unsweetened Khoya ( Milk reduced till it is kind of like feta cheese) & Goats cheese mixed 2gether. then grilled them again...

 

the final product was served with grilled tomatoes, chopped mint/corriander and Greek yogurt dipping sauce.

 

Great colors ..... reddish orange & golden cauliflower with the creamy sauce.

 

was for a banquet for 300 people and the whole thing was made grilled in front of the guests.... needless to say they loved the starter

 

MEAT EATERS ALSO STUFFED THEMSELFS on this..

 

try it people it works wonders...... to speed up the grilling time do what I did.... put the skewers in the traditional Indian clay oven (TANDOOR), the final coating was given and grilled in front of the guests

 

Rgds

Ikat

thumb.gif Bust chops and make great food 

post #14 of 17
Quote:
Originally Posted by Deacon View Post

I made a Chicken and Pineapple soup that blew my mind. I took red onions, green and red bell peppers, jalapeno's and pineapple. Sauteed them with some homemade jerk seasoning, added chicken, chicken stock and lightly thickened with a cornstarch slurry then added cilantro at the end.I couldn't believe how sweet, spicy and tangy this soup was.

hi buddy have u a recipe for home made jerk seasoning ?
 

 

post #15 of 17

did a spicy bacon broth with green curry and basil.  steeped 4lbs of maple bacon for about 6 hours.  added green curry paste.  topped with mushrooms and chiffonade of basil.

 

we called it "crouching mushroom, hidden bacon".

 

one of those dishes where you taste it and just start laughing. 

 

sold very well too.

post #16 of 17
Quote:
Originally Posted by dr death sauce View Post



hi buddy have u a recipe for home made jerk seasoning ?
 

 

Here you go...This is what I use and I've never heard any complaints. Happy cooking smile.gif

 


6 tbsp Allspice

1 tbsp Nutmeg

½ tbsp Cinnamon

1 tbsp Red pepper flakes

2 tbsp Granulated garlic

1 tbsp Kosher salt

½ tbsp White pepper

1 tbsp Cloves

2 tbsp Dried chives

1 tbsp Thyme

2 tbsp Brown sugar

Grind cloves (by mortar). Then mix all ingredients together. 

 
 
post #17 of 17

Catered an annual Christmas lunch at work for 150 people with all the usual suspects; turkey, stuffing, mash potato, glazed carrots, pumpkin tarts, gravy, veg lasagna for the blasphemous non-meat-eaters.  This may not sound like a big deal to anyone here but in my 5 years of working here, I've seen this done in so many different ways to cut corners and doing it easier as we'd only have 4 hours or less to do it with a 100 year old oven with enough space to only do 3x 25lb utility turkeys at once.  Plus all 3 chefs (almost 1 for each year) still required my help and we would barely make it in time. 

Last year, I did it completely by myself in 3 hours.  Turkey was not dried and overcooked like in previous years (fresh turkey also), scratch made everything, mind you I did spend almost half the day before prepping it all.  And not only that, I did this twice as there are usually 2 different departments that request this thankfully on 2 different days.  I'm sure most people here could do this with 1 hand tied behind their back while standing on their head throwing back shots of tequila and still have time to spare. 

 

oh did I mention this was only a month after my accident? 

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