Doing a mock black box culinary exam.kinda hit a road block?
Does anybody have decent ideas to produce 3 courses with the following ingredients: Whole Trout (must be used an entree ) , Quinoa, Fennel, Double Smoked Bacon, Jalapeño. Appy, Main, Desert must be produced all within a 3 hour time constraint. Trout is raw and whole and must be processed. Any ingredient found in our culinary institute may be used, along with strawberries, oyster mushroom, cranberries, sun dried tomatoes, Pine nuts, papaya, butternut squash, fresh pears, orzo, fontina cheese, chorizo, calamata olives.
Any ideas?
Edit to add.. maybe I wasn’t as clear as i needed to be.. the bacon, fennel, trout, quinoa, jalapeño need to be spread out over the 3 courses.. but at least one of them has to be in each course.
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2 comments a "Doing a mock black box culinary exam.kinda hit a road block?"
Let’s see…
Appy:
Roasted butternut squash with cranberries and pine nuts
Main:
Salt packed baked trout with jalapeno herbed butter
Quinoa orzo with sauteed fennel topped with crispy bacon
Dessert:
Strawberry tart topped with papaya glaze
(revised)
you should have no problem completing this in 2 1/2 hours
butternut squash soup (start this first) then the pear
dice squash,onion, carrot sweat these add chix stock boil until squash starts to break up add cream ,all spice ,brown sugar ,cinnamon , honey s&p cook little longer 15 min puree, strain add quinoa and whipped cream enhanced with clove and cinnamon
Trout wrapped with bacon and stuffed with fresh basil then render all sides of the trout , orzo with spinach and pecans, shaved fennel salad (mustard seed, vinegar ,oil, sun dried tomato, pine nuts). garnish with oyster mushrooms (poach in a light stock)
Port poached pear papaya coulis ,strawberry ragout Jalapeño oil
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