[Sca-cooks] The infamous "Top Chef" episode
Michael Gunter
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.
> http://www.excalibur.com/restaurants/
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.
> De
Gunthar
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