Whens the last dish you amazed your self with?

Discussion in 'Professional Chefs' started by dontcallmechef, Mar 30, 2011.

  1. dontcallmechef

    dontcallmechef

    Messages:
    9
    Likes Received:
    11
    Exp:
    Professional Chef
    Has anyone surprised themselves lately?
     
  2. deacon

    deacon

    Messages:
    75
    Likes Received:
    12
    Exp:
    Sous Chef
    The last dinner I made at home I did sirloin steak tips marinated with lime juice, oregano, paprika and garlic with a mushroom and port wine gravy; cheddar and garlic grit cakes and onion glazed carrots.
     
  3. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    174
    Exp:
    Retired Chef
    A new way to make crab cakes in volume.
     
  4. shroomgirl

    shroomgirl

    Messages:
    7,375
    Likes Received:
    63
    Exp:
    Professional Caterer
    how Ed?
     
  5. gunnar

    gunnar

    Messages:
    1,447
    Likes Received:
    47
    Exp:
    Professional Chef


    i am gonna guess a sheet pan, filled with crab cake mix, rolled flat  and a biscuit cutter. did I win?
     
  6. prairiechef

    prairiechef

    Messages:
    229
    Likes Received:
    22
    Exp:
    Professional Chef
    Braised Beef Shank, Merlot sauce (heavy on the marrow) with wild mushrooms and shallots with Savoury Onion Bread pudding.
     
  7. psycho chef

    psycho chef

    Messages:
    159
    Likes Received:
    11
    Exp:
    Professional Chef
    I made some cannoli cream that blew me away recently. Found the Strega liquor I was missing and.....wow! Such a subtle difference it's almost unnoticeable, but it had this "authentic" quality now...that something you can't put your finger on...je ne sais quoi. Made me never want to eat one of those run of the mill, wallpaper paste versions again.
     
  8. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    174
    Exp:
    Retired Chef
    ON the money only press it in with plastic and another sheet pan on top, then pop in quick freeze 3 or 4  minutes then stamp out with circular cutter. . Now they are still fairly solid so put in plastic bag with flour shake a bit , then put on icing rack, dip all in egg at same time Place on crumbed 1/2 sheet pan, put more crumbs on top and press a bit  . Bingo  20 at a time. Did it 3 times it worked every time.

    Less work for mother !!!!
     
  9. chef torrie

    chef torrie

    Messages:
    281
    Likes Received:
    23
    Exp:
    Professional Chef
    Made a phenomenal black truffle risotto with a touch of some outstanding grated aged provolone my sister in law brought home from Goeta. 
     
  10. blwilson2039

    blwilson2039

    Messages:
    102
    Likes Received:
    14
    Exp:
    Professional Pastry Chef
    I made my own eyes roll with a spinach/mushroom/carmelized shallot mix blended into mornay sauce and  baked in puff pastry. Lots of sherry (in the food) is what I likes.

    Now I'm hungry...
     
  11. dr death sauce

    dr death sauce

    Messages:
    7
    Likes Received:
    10
    Exp:
    Professional Chef
    i amazed myself today by live crayfish cooking was an experience to say the least boiled them live for about 6 mins then rolled them in garlic butter and chilli and woooooo simple i know but taste was out of this world
     
  12. deacon

    deacon

    Messages:
    75
    Likes Received:
    12
    Exp:
    Sous Chef
    I made a Chicken and Pineapple soup that blew my mind. I took red onions, green and red bell peppers, jalapeno's and pineapple. Sauteed them with some homemade jerk seasoning, added chicken, chicken stock and lightly thickened with a cornstarch slurry then added cilantro at the end.I couldn't believe how sweet, spicy and tangy this soup was.
     
  13. shyamchef

    shyamchef

    Messages:
    11
    Likes Received:
    11
    Exp:
    Professional Chef
    Took Large cauliflower florets and blanched them, then marinated them in a paste made of : hing curd, roasted red kashmiri chilles, cumin, grated ginger & garlic, roasted black cumin powder, lime juice, peanut oil, skrewpine extract and almond paste for 1 hour. Then skewered them and roasted them on a hot charcoal grill, basted the whole skewer with a final coating of Unsweetened Khoya ( Milk reduced till it is kind of like feta cheese) & Goats cheese mixed 2gether. then grilled them again...

    the final product was served with grilled tomatoes, chopped mint/corriander and Greek yogurt dipping sauce.

    Great colors ..... reddish orange & golden cauliflower with the creamy sauce.

    was for a banquet for 300 people and the whole thing was made grilled in front of the guests.... needless to say they loved the starter

    MEAT EATERS ALSO STUFFED THEMSELFS on this..

    try it people it works wonders...... to speed up the grilling time do what I did.... put the skewers in the traditional Indian clay oven (TANDOOR), the final coating was given and grilled in front of the guests

    Rgds

    Ikat

    /img/vbsmilies/smilies/thumb.gif  Bust chops and make great food 
     
  14. dr death sauce

    dr death sauce

    Messages:
    7
    Likes Received:
    10
    Exp:
    Professional Chef
    hi buddy have u a recipe for home made jerk seasoning ?
     
     
  15. stl243

    stl243

    Messages:
    32
    Likes Received:
    13
    Exp:
    Professional Chef
    did a spicy bacon broth with green curry and basil.  steeped 4lbs of maple bacon for about 6 hours.  added green curry paste.  topped with mushrooms and chiffonade of basil.

    we called it "crouching mushroom, hidden bacon".

    one of those dishes where you taste it and just start laughing. 

    sold very well too.
     
  16. deacon

    deacon

    Messages:
    75
    Likes Received:
    12
    Exp:
    Sous Chef
    Here you go...This is what I use and I've never heard any complaints. Happy cooking /img/vbsmilies/smilies/smile.gif


    6 tbsp Allspice

    1 tbsp Nutmeg

    ½ tbsp Cinnamon

    1 tbsp Red pepper flakes

    2 tbsp Granulated garlic

    1 tbsp Kosher salt

    ½ tbsp White pepper

    1 tbsp Cloves

    2 tbsp Dried chives

    1 tbsp Thyme

    2 tbsp Brown sugar

    Grind cloves (by mortar). Then mix all ingredients together. 
     
  17. headless chicken

    headless chicken

    Messages:
    866
    Likes Received:
    12
    Exp:
    Line Cook
    Catered an annual Christmas lunch at work for 150 people with all the usual suspects; turkey, stuffing, mash potato, glazed carrots, pumpkin tarts, gravy, veg lasagna for the blasphemous non-meat-eaters.  This may not sound like a big deal to anyone here but in my 5 years of working here, I've seen this done in so many different ways to cut corners and doing it easier as we'd only have 4 hours or less to do it with a 100 year old oven with enough space to only do 3x 25lb utility turkeys at once.  Plus all 3 chefs (almost 1 for each year) still required my help and we would barely make it in time. 

    Last year, I did it completely by myself in 3 hours.  Turkey was not dried and overcooked like in previous years (fresh turkey also), scratch made everything, mind you I did spend almost half the day before prepping it all.  And not only that, I did this twice as there are usually 2 different departments that request this thankfully on 2 different days.  I'm sure most people here could do this with 1 hand tied behind their back while standing on their head throwing back shots of tequila and still have time to spare. 

    oh did I mention this was only a month after my accident? 
     
    Last edited: Apr 15, 2011