Need some advise. i have a chef tasting coming up to determine my promotion. Help on how to wow...?

rules


1 red meat


1 chicken


1 fishNeed some advise. i have a chef tasting coming up to determine my promotion. Help on how to wow...?
Four courses but only 3 meats? Can you combine any of them for the fourth course? I need specifics.





For red meat, I used to make a killer curried ribeye at the restaurant. That was easy and quick. Or you could do a balsmic reduction with portobello mushrooms. Or even a peppercorn cream sauce.





For chicken, I'd pound them out and stuff them with lasagna stuffing and spinach and basil. Serve with a cream sauce (with baby shrimp if you can combine them.) And slice into pinwheels.





For seafood, I've done a seafood stuffed sole with white sauce, or Cajun seared sea scallops with a brandy-cream sauce.





If you need a salad, do a wilted spinach salad with bacon vinaigrette and those seared scallops. The flavors are incredible.





Email me if you want and I can try to think of other stuff I used to make at the restaurant.Need some advise. i have a chef tasting coming up to determine my promotion. Help on how to wow...?
I'm not sure if you have to use meats they provide or if you will be shopping for your own, but my advice is to start with the best quality meats you can afford. That is the basis for a delicious dish. Good luck.
Red meat:





Seared Veal Cutlet with Papaya Salsa and timbale of jasmine rice, with frise' of cilatro, and Maui Onion.





Chicken:





Seared Chicken Cutlet with Papaya Salsa and timbale of jasmine rice, with frise' of cilatro, and Maui Onion.





Fish:








Seared Fish Cutlet with Papaya Salsa and timbale of jasmine rice, with frise' of cilatro, and Maui Onion.





Remember salt to taste!
simplicity is the rule. you want each dish to taste perfect, so avoid strong spices. for example, the red meat should taste like beef if it is beef, pork if it is pork.





Imho, chicken and fish are pretty neutral tasting so, i would consider strong spices there, but not enough to overpower the actual meat. the idea is to enhance the meat's flavor.





also, the dishes should be as delicious visually as they are tasting. I love indian spices for the colors they impart.





look at ikibana for ideas on presentation. ikibana is japanese flower arrangement, and it will give you some great ideas on food presentation.
This is a great site with a lot of great recipes.





http://recipes.chef2chef.net/
i don't understand the question. could you give us more specifics?
red meat with a clear red wine sauce. pureed sweet potatoe, apple couscous.





chicken honey mustard style, (breaded), creamed spinich, julienne carrots with tom-basil mrs. dash





fish: salmon with creamy butter sauce (bit of finely chop parsley in it), fresh steamed asparagus, and heriloom tomato.





4th course: vegi





tempura batter with asian eggplant, potatos, creamed corn, spag squash with panchetta, and whatever else you like
Well I think red meat should always be grilled and medium rare.


If its beef grill and top with a compound butter or bleu cheese.


If its pork or duck grill until medium and top with a fresh orange glaze.





Chicken is really good when baked. Marinate with some minced garlic, olive oil, oregano, salt and pepper and white wine. When chicken is done, remove from pan, heat juices to a boil to reduce and a little butter for a glaze and pour over chicken





Fish: sear the fish in a little olive oil, remove after four minutes (two on each side). In the same pan add more olive oil and saute minced garlic, basil and crushed red tomatoes salt and pepper. Add fish to warm through and plate.

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