The Breakfast.info
General Discussions => Spunk => Topic started by: BennyBoomers on February 08, 2008, 10:39:19 pm
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So I found out tonight that I have an interview for a chef position at Todd English\'s restaurant, Tuscany. I have to present 4 original dishes to a few of the restaurants chefs (no, I don\'t think Todd English will be there but who knows) I consider myself pretty handy and creative in the kitchen, and have 3 years cooking experience.
Although my creative side comes up with some pretty interesting dishes, it always helps my creative spark when I get suggestions from people, and I can build off those.
I have one of the dishes picked out already. I\'m gonna make Spicy Shrimp Ceviche Cups for my 2nd course.
Does anyone else here cook? (and you can keep the mac&cheese and microwave popcorn recipes to yourself :) ) If so, what are your favorite recipes? I\'d love everyones input, even novice chefs. Thanks!!
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Good luck.... But I got nothing but hetty tour recipes.
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I love to bake things. I can\'t really cook that well, but I would love to learn.
good luck that sounds like fun.
-sallyalli
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what type of dishes you looking for?
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Really anything you wanna put out there, probably a main course and a dessert.
Just need some inspiration.
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(http://www.goneraw.com/recipe/image/1605/brownie_2-normal.jpg?1191225852)
I just made "healthy" raw chocolate brownies this a.m., though they take about 10 hours to make ;) - here\'s the recipe:
1.5 c. macadamia nuts, soaked for 4 hours
1 c. soft dates, soaked for 4 hours
1/4 c. water
3/4 c. chocolate powder
1 tsp. vanilla
1/3 c. agave nectar
mix in food processor, dehydrate for about 8-12 hrs. For the chocolate topping, melt some raw chocolate over a bowl of hot water. Spoon the chocolate over the brownie and let it run a little down the sides. Chill for about half an hour and then serve. :)
I know it won\'t help you, but for anyone willing to try these, they\'re yummy! Good luck! :D
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Filet mignon with a cabernet reduction, it\'s awesome and simple. I usually do garlic chedder mashed potatoes and french green beans. It\'s always been a winner with my friends. I\'ve been around a kitchen in my time.
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Filet mignon with a cabernet reduction, it\'s awesome and simple. I usually do garlic chedder mashed potatoes and french green beans. It\'s always been a winner with my friends. I\'ve been around a kitchen in my time.
:drool:
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fitzy and adrian are both really great chefs. Next show you\'re at a show corner adrian and you should have more than enough to motivate you.
good luck man!
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Not sure if this is what you want, but I love this recipe. I make a big pot of chili and it makes me a weeks worth of lunches, and a little bit for the weekend. I got part of the recipe online and part from my old man. It\'s a nice thick chili, good for a winter\'s day. Also good to freeze it, and reheat. This makes a lot, you may want to half it. It was originally called skillet chili, but I use a dutch oven, because of the amount.
Thick Chili
INGREDIENTS
• 3 pounds lean ground beef
• 2 onion, finely diced
• 2 green bell pepper chopped
• 3-4 garlic cloves
• 2 (15 ounce) can tomato sauce
• 2 six ounce cans tomato paste
• 2 (16 ounce) cans beans(red kidney), drained
• 4 tablespoon chili powder (adjust for taste)
• 2 teaspoon hot pepper sauce(adjust for taste)
• 1 teaspoon seasoning salt
• 2 teaspoon ground cayenne pepper(adjust for taste)
• 2 teaspoons Oregano
• 1 ¼ teaspoon Cumin
DIRECTIONS
1.Cook peppers and onions w/ a little olive oil, until onions are translucent. Set aside.
2.Brown meat, once brown add seasoning cook for an additional 5-10 min.
3.Stir in tomato sauce, tomato paste, onions, and peppers.
4.Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).
5. Add beans at the end.
My dad uses beef shin or chuck roast, and he doesn\'t use tomato paste making it a little thinner. He serves his over rice, I usually do mine with tortilla chips and cheese.
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I make a big pot of chili and it makes me a weeks worth of lunches, and a little bit for the weekend.
This is why you always smell so aniiice. ;)
but I use a dutch oven
When she\'s around...:duck:
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Alfredo Lasagna
Stuffed Chicken
recipiesdownunder.com
http://www.thebreakfast.info/forum/showthread.php?t=5320&highlight=cooking
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I make a mean "pan fried" chicken, but I don\'t have the recipe on me.
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Not sure if this is what you want, but I love this recipe. I make a big pot of chili and it makes me a weeks worth of lunches, and a little bit for the weekend. I got part of the recipe online and part from my old man. It\'s a nice thick chili, good for a winter\'s day. Also good to freeze it, and reheat. This makes a lot, you may want to half it. It was originally called skillet chili, but I use a dutch oven, because of the amount.
Thick Chili
INGREDIENTS
• 3 pounds lean ground beef
• 2 onion, finely diced
• 2 green bell pepper chopped
• 3-4 garlic cloves
• 2 (15 ounce) can tomato sauce
• 2 six ounce cans tomato paste
• 2 (16 ounce) cans beans(red kidney), drained
• 4 tablespoon chili powder (adjust for taste)
• 2 teaspoon hot pepper sauce(adjust for taste)
• 1 teaspoon seasoning salt
• 2 teaspoon ground cayenne pepper(adjust for taste)
• 2 teaspoons Oregano
• 1 ¼ teaspoon Cumin
DIRECTIONS
1.Cook peppers and onions w/ a little olive oil, until onions are translucent. Set aside.
2.Brown meat, once brown add seasoning cook for an additional 5-10 min.
3.Stir in tomato sauce, tomato paste, onions, and peppers.
4.Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).
5. Add beans at the end.
My dad uses beef shin or chuck roast, and he doesn\'t use tomato paste making it a little thinner. He serves his over rice, I usually do mine with tortilla chips and cheese.
Two things that are also excellent in chili, and make it a bit more interesting:
Beer
Chocolate
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^^actually that\'s one thing my dad adds in too. Chocolate that is. He adds in ~1/2teaspoon cocoa powder at the end.
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So, not knowing which thread to post in, (I think they should be merged) I\'ll post in this one.
I just made this for dinner tonight.
Chicken Asparagus Soup
2 large boneless, skinless chicken breasts, cooked
3 green onions
2 cloves garlic
4 ribs celery
1 lb. fresh asparagus
3 1/2 cups nonfat chicken broth
3/4 tsp. cayenne pepper
1 tbsp. all-purpose flour
1/3 cup hot water
1 tbsp. fresh parsley, minced
1/2 tsp. salt
1 1/4 tsp. white pepper
3-4 oz. uncooked ziti pasta (I used egg noodles tonight)
Mince/slice cooked chicken, onions, garlic, celery and asparagus in food processor. Place in large stockpot with the broth and cayenne pepper. Heat on medium-high until boiling. Mix together in a small bowl the flour and hot water until smooth and add to the boiling broth. Reduce the heat to low and stir until thickened. Add the parsley, salt, pepper and pasta and cook on low until the pasta is tender.
Note: If you are not a fan of a slightly spicy soup, reduce the amounts of pepper to taste.