Simple chef specials, ideas, and recipes

Joined Aug 26, 2017
Hello all passionate chefs and cooks.
Was wondering if anyone would to share some chef special ideas and recipes? Got a nice little promotion and now i am in charge of the weekly specials. If anyone's got any would like to hook me up with some good ideas and recipes, Please feel free to share. I would be more then grateful. Thank yall so much.
Here's one

  • 5 slices bacon
  • 1/2 cup chopped onion
  • 3 tablespoons butter or margerine
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon cajun seasoning
  • 3 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Parmesan cheese
  • salt to taste, I used 1/2 teaspoon
  • 16 oz elbow macaroni pasta
  • 2 (5-ounce) cans lump crab meat
  • 2 tablespoons melted butter
  • 1/3 cup Panko crumbs
  1. Cook bacon in a large nonstick pan. Remove, crumble, and set aside.
  2. Add butter to grease in pan and cook onion until soft.
  3. Add flour to pan and cook, stirring, for 1 minute.
  4. Gradually whisk in milk. Bring to a simmer and remove from heat.
  5. Stir in 1 teaspoon cajun seasoning. Set aside 1/2 cup cheddar cheese and stir remaining cheddar cheese and Parmesan cheese in until melted.
  6. Check for seasoning and add salt to taste.
  7. Drain crab and stir into cheese mixture.
  8. Place cooked pasta in a 9X13-inch casserole dish. Pour cheese sauce on top and mix.
  9. Sprinkle reserved cheese on top along with bacon.
  10. In a small bowl, stir together Panko crumbs and melted butter. Sprinkle on top of mac and cheese.
  11. Bake in a 350 degree oven for 15 minutes.
  12. Broil for 2-3 minutes (watching closely) to brown bread crumbs.
Joined Oct 17, 2017

Grab yourself the book "The Flavor Bible", figure out what's in season right now where your at. Pick a few ingredients a week, use that book and let your creativity run wild. Just my two cents.
Joined Jun 27, 2012
Devil's advocate here....
Your mac and cz casserole looks pretty good but the crab will get lost in all those aggressive ingredients.
Crab and chopped shrimp hushpuppy app or maybe the same in a sauce over a baked or broiled fish filet.
There are other forms of crab that hold up better in a dish.... look for the plastic containers of lump buried in crushed ice at your fish monger's (if your Chef gives the green light re price).
Even the seafood stix would stand out better than canned (which you cannot see until you open it).

I am a huge fan of the daily blackboard menu... get out and about and introduce yourself to the local producers and see who sells what.
Then come back and let us know what you brought home and let us go at it.



Staff member
Joined Oct 7, 2001
You might get more responses if you gave an idea about the kind of place you work in. Hard to offer up ideas if we don't have an idea of they type of place you work, general price points, type of cuisine, etc.
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