What should I make for a local Food Fare competition? Can be any category?!
What should I make for a local Food Fare competition? Can be any category?
I am a good amateur/semi-pro chef. I have catered several events from time to time, but I was never culinary trained formally. What are some good ideas-something that serves well when broken down into samples. For the purposes of this question, assume I am a versatile cook. I have a few specialties but I'm trying to keep an open mind during the brainstorm process, so I won't list them.
Answers:
Ginger Beef Mini Skewers
? lbbeef tenderloin
1 tbspthinly sliced ginger, plus
1 tbspfinely grated ginger
? headgarlic, peeled and thinly sliced, plus
1 tbspfinely grated garlic
2 thinly sliced green onions
? cextra-virgin olive oil
2 tbspseasoned rice vinegar
? csoy sauce
4 to 6chives, thinly sliced
Slice the tenderloin into 1/2-inch thick slices and lightly pound each with the flat side of a meat pounder until about ? inch thick. Each piece should be rectangular. Trim off raggedy bits. Stir together sliced ginger, sliced garlic, spring onions, and olive oil in a bowl. Add beef, toss to coat, cover and marinate in refrigerator at least 8 hours
3-4 hours before
Put skewers in water to soak.
Prepare grill for high heat.
Whisk together grated ginger, garlic, rice vinegar and soy sauce in a small bowl. Thread beef slices through soaked skewers and season with salt and pepper.
Brush the grill with vegetable oil. Lake skewers on grill; close lid (on gas grill only.)
Grill until seared, turning once, about 30 seconds per side. Serve skewers drizzled with ginger sauce and garnish with chives.
Shrimp (instead of beef)
Use 24 large shrimp
Reduce marinating time to ? hour and up to 2 hours. Grill until just opaque, about 1 minute per side and omit the chives.
Scallop-Avocado Appetizer
1 lbdry-pack scallops (16 to 20 count)
1 ctomato, chopped
1 cgreen onions, sliced
1 avocado, cubed
1 ccilantro, chopped
6 tbsp. fresh lime juice (2 limes)
1 tbsp.olive oil
? tsp. hot pepper flakes, or to taste
? tsp. salt, or to taste
In a small pan, bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 ? minutes – do not overcook. Drain and refrigerate for 2 hours. Cut into small (1-inch) pieces. Combine all ingredients.