|What do you get when you put 10 cooks in one room?
||[Oct. 2nd, 2004|01:09 pm]
Food Nyah Nyah
What is it? really, I don't know the punchline.|
Seriously tho I went to long island last weekend with a bunch of my group members. We had 9 cooks and a baker. I still ended up making the desert. For dinner we had a tenderloin with the most godawful marinade ever (frank's red hot, soy sauce, and worcestershire). It took the rest of us cooks quite some time to brainstorm the best way to get rid of the flavor that this kid put into it. We roasted that and made a mushroom/wine reduction sauce to go with it. My friend Will made some asparagus blanched in water from his bay, then marinated them in some sort of balsamic sauce and wrapped them with fresh mozzarella and proscuitto. We had garlic rosemary mashed potatoes and a salad of baby greens with a walnut fig vinaigrette. My colombian friend made a ceviche of fresh bay scallops fresh off the boat.
I made the desert which consisted of marinated two flats of strawberries (cut in half) in balsamic vinegar and sugar. Then I grilled the strawberries. I bought some homemade ice cream from a place down the street, let it thaw a bit and then mixed in the strawberries. I put it back into the freezer to harden again. Then I reduced the balsamic marinade and the strawberry juices to a thick syrup, drizzled that over the ice cream, topped it with a fresh mint leaf from the garden and lit the dish on fire with a splash of 151.
We made it and damn was it good.
The civillians in attendance were impressed. (consisting of will's parents and a few friends.)