[Sca-cooks] OOP - Cooking at Alton's House

[Kirsten Houseknecht]

well, if you want to roast peppers.......
may i suggest a small self contained meal of half a roasted pepper, a scoop
of rice or other grain (barley is good!)
protein source of your choice, spices, chopped veggies
cheese if you like that..

i have made them by fire roasting peppers, then cutting in half, stuffing
them like boats. and putting them in the oven to bake until the cheese
melts.

fits nicely on a small plate, fairly self contained..... can be served hot
or cold depending on your stuffing.
Kirsten Houseknecht
Fabric Dragon
kirsten at fabricdragon.com
www.fabricdragon.com
Philadelphia, PA     USA
Trims, Amber, Jet, Jewelry, and more...

I worry about you, wear a reflective sweater...
----- Original Message ----- 
From: "King's Taste Productions" <kingstaste at comcast.net>
To: "SCA Cooks" <Sca-cooks at ansteorra.org>
Sent: Wednesday, July 12, 2006 9:00 PM
Subject: [Sca-cooks] OOP - Cooking at Alton's House


> I get called for the most curious things.
>
> This afternoon I was offered a job for next Tuesday night.  It seems
> that the house that was built for Alton Brown's "Good Eats" episodes is
> going up for sale.  The realty company that is handling it is planning a
> party to have people come and visit the house before it goes on sale,
> and they want a chef to come and do a cooking-entertaining-eating
> demonstration during the party since the place was built for a cooking
> show.  The first thing I heard was that Alton was going to do it, but
> has broken his leg on his motorcycle while filming episodes of his
> upcoming "Dining on Asphalt".  I don't know if that is all true, but I'm
> sure I'll get the details later.
>
> I have 5 days to plan, shop, practice, prep, and perform!  I have two
> and a half hours to fill.  They are providing cheese and wine.  I will
> be giving out small samples of whatever I cook, so it should be things
> in roughly 1 oz. portions.  I do not know yet if I will have access to
> equipment and materials there, but I will be purchasing and bringing in
> all of the food.
>
> I have several ideas starting to float around in my brain.  Things that
> should be considered are techniques that are 'showy' - I figure anything
> that starts with a roasted red pepper over open flame is good.  I might
> also have to use this as the excuse I haven't needed to break down and
> buy a hand-held torch and use it for mini Baked Alaskas or something.
> Flame=Good.  It should be things that are good in small portions.  I
> have no set theme or restrictions, I'll have a couple of bucks a head in
> food cost.  I could do tapas-style plates, I could start with an
> appetizer and work my way through a mini meal, I could showcase all
> medieval ingredients for that matter.
>
> So what would you cook?
>
>
> Should be fun, and can you say "extra money for Pennsic" ?
>
> :-)
>
> Christianna
> aka Chef Christy
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>