[Sca-cooks] The infamous "Top Chef" episode
countgunthar at hotmail.com
Sun Nov 15 12:03:55 PST 2009
> The plastic sword is a bit chessy and the restaurants that are at the
> Excaliber that are themed to Excaliber don't look like the cheesy kind.
Of course there are fine dining options available. But the overall theme
of Excaliber is the cheesy "Medieval Times", 50's style period pieces.
It IS cheesy. That's why I would do the updated and fancified Icelandic
Chicken with the plastic sword. To reflect both the fine dining, periodocity
AND cheese factor.
And I've been thinking about my recipe and I would wrap the chicken in
proscuitto, sage and a bit of provolone. Bake it briefly and then wrap in
puff pastry and finish cooking.
I wouldn't do the basic dough because I wouldn't want people to think
"Hot Pocket" and added the provolone to add richness that would usually
be created by the chicken baking/steaming in the dough.
Proscuitto would be used because it would crisp up a bit in the baking but
still add a lot of flavor, using bacon or panchetta would result in a chewy
mass that would turn a lot of people off.
The sauce would be a simple thickend puree of parsley, cilantro, basil mix
with olive oil and verjus.
> Is there any period recipes for swordfish? :)
Not sure about swordfish but any large meaty fish was often grilled in steaks
and served sprinkled with verjus or served with a sauce.
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