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+-- Thread: What If................. (/showthread.php?tid=128942)
What If................. - cjs - 11-11-2011
As I was commenting on the chefs/cooks having a hard time with their 'spur of the moment' very best dish for presentation, I got to thinking what I would have automatically have made.
Given we were all capable of working with the time restraints and all the other criteria, what dish(es) would you automatically go to?
Number 1 thought would be a roasted squab topping a root veggie puree, garnished with foie gras (hopefully legal again) and fennel shavings. and maybe marinated beets and pancetta.
I think for a vegetarian, I would do my Roasted Butternut Squash Penne al Burro making sure the squash dice was perfectly roasted with fried sage leaves and a drizzle of red pepper oil.
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What would you fix?
Re: What If................. - Mare749 - 11-11-2011
A plate full of your food! Yummm
Re: What If................. - Old Bay - 11-11-2011
I would make a Cajun stuffed pork loin with cornbread dressing and green beans.
My vegitarian offering would be eggplant parmesan with pasta and a caprese salad.
Re: What If................. - cjs - 11-11-2011
I really started this thread off the top of my head....now, dinner plate ideas are just a jumpin' around in that same head....
That's funny, Maryann.
Re: What If................. - Harborwitch - 11-11-2011
Vegetarian is easy - just flew into my mind: Truffled Mac & Cheese and a "herb salad" with lemon olive oil dressing.
Spatchcocked herb roasted chicken with a celariac & yukon gold potato mash, and a mixed veggie saute.
Re: What If................. - BarbaraS - 11-12-2011
Quote:
Spatchcocked herb roasted chicken
How dare you do that to a chicken!
(psssst! what is it, anyway?)
Barbara
Re: What If................. - iBcookin - 11-12-2011
So glad YOU asked that question, I was afraid to!!
Re: What If................. - labradors - 11-12-2011
It's just splitting the chicken down the back and splaying it out - especially for grilling. Watch enough of Masterchef Australia, Junior Masterchef Australia or [/i]Masterchef New Zeland[/i] and you'll hear the term quite a bit.
Re: What If................. - cjs - 11-12-2011
Cuisine No. 22 (August 2000), pages 32-35
has a recipe for doing them and a beautiful picture. Didn't we do one for a review dinner one time????
Re: What If................. - Harborwitch - 11-12-2011
We might have Jean.
I love to spatchcock them, they cook so much faster in the oven or on the grill. I might have a picture somewhere.