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!!
Good luck.... But I got nothing but hetty tour recipes.
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
what type of dishes you looking for?
Really anything you wanna put out there, probably a main course and a dessert.
Just need some inspiration.
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!
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.
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!
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.
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:
I make a mean "pan fried" chicken, but I don\'t have the recipe on me.
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 ? 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
^^actually that\'s one thing my dad adds in too. Chocolate that is. He adds in ~1/2teaspoon cocoa powder at the end.