Yes, dear readers, I am asking for your assistance yet again.
I can't figure out a good menu.You see, a few of my friends and I are participating in the CAFP's Copper Chef contest, which is essentially an Iron Chef-fy competition that's held every year between school associations. The difference is that with this competition, there are only three team members and two courses for the hour. We have a few things given to us at our stations,
"T-fal Equipment and Butane Burner for each team will be provided (Fry, grill, sear, sauté, boil, poach, simmer, and warm cooking options), plate ware, bowls, base utensils/tongs and silverware."
But as you can see, no oven, and we have to supply our own gadgets and tools. This year's theme is "Simply Sexy Food", and we have a list of these ingredients at our disposal (sorry for the cut and paste).
PROTEIN
Triple AAA Sirloin Beef Steaks ~8-10 oz each-Flanagan Foodservice
Chicken breast ~5 oz each-Flanagan Foodservice
Cocktail Shrimp-Cooked with Tails on
White Fish-Haddock or Halibut Fillets
Prosciutto
Bacon- cooked slices
Eggs- uncooked, 6 per team
Chicken broth, Beef broth, and Roasted Red Pepper Puree-CAMPBELL’S
DAIRY
Cream
Butter
Sour cream
Plain Yogurt
KRAFT Various Cheese- Havarti slices, CRACKER BARREL Cheddar Medium Shredded, PHILADELPHIA Cream cheese, DELISSIO Shredded Asiago & Parmesan
KRAFT Mayo & MIRACLE WHIP KRAFT
PRODUCE:
Veggie/Greens
Spring mix and Romaine lettuce
Fresh Spinach
Red & Yellow Onions
Fresh cloves of Garlic and Ginger
Fresh Assorted herbs to include: Parsley, Rosemary, Thyme, Cilantro, Basil, Chives, Oregano
Red & Green peppers
Carrots
Zucchini
Asparagus
Jalapenos
Mushrooms
English cucumber
Avocado
Tomatoes: Cherry or Grape, Plum & Beefeater
Potatoes-white, par cooked w skins on, (6 per team)
Jarred/Canned:
Chick Peas
Capers
Anchovies
Fruits
Apples
Pears
Mangos
Navel Oranges
Lemons
Limes
SAUCES & MARINADES:
Salsa- CAMPBELL’S “PACE”
KRAFT Dressings/Marinades/Sauces: RANCHER’s CHOICE, Citrus Peppercorn, Spicy Thai, Zesty Italian and NEW EVOO Balsamic
BULL’S-EYE GUINESS BBQ Sauce & Original BBQ Sauce
Dijon Mustard
Cider Vinegar
Sauces:
Marinara 4 x 1.8 kg pouch
Pesto 4x 1lb pouch
Sundried tomato pesto 4 x 1lb pouch
Demi Glace - concentrate 2 x 1.8kg pouch (reconstituted with 1.8 kg water)
White wine 4 x 1.8kg
Red wine 4 x 1.8kg
PANRY/DRY:
Kosher Salt
Black pepper
Flour A/P
Vegetable oil
Extra Virgin Olive Oil
Sugar
Dry spices- to include: Cinnamon, Cumin, Chili flakes, Cayenne, Curry, Thyme, Sesame Seeds
Cracker/Bread Crumbs
French Baguettes
Nacho chips
Pita Bread
I've got the soup recipe already (currried cream of gingered carrot) but I need a protein main / sides. Any ideas that can be prepped / cooked / plated and look sexy would be so appreciated ASAP!!
Thanks guys!!
I'm absolutely no help. There are just too many ingredients for me to wrap my head around (I'd be the one ordering pizza instead). Good luck!
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