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11-11-2011, 10:30 AM
Re: (...)
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?
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A plate full of your food! Yummm
Maryann
"Drink your tea slowly and reverently..."
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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.
"He who sups with the devil should have a. long spoon".
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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.
You only live once . . . but if you do it right once should be enough!
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Quote:
Spatchcocked herb roasted chicken
How dare you do that to a chicken!
(psssst! what is it, anyway?)
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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So glad YOU asked that question, I was afraid to!!
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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.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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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????
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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.
You only live once . . . but if you do it right once should be enough!