This is awesome and I’d love to play. Is there a time constraint? That seems pretty key to the tv show challenges.
this post was submitted on 02 Apr 2025
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Great! I'd say a day is fair for menus (or when we get 5 menus, whichever comes first) and another day for voting. I'll pin the post until someone wins.
I wasn’t clear, my bad. I meant time to cook the dishes. Like chopped gives them an hour or something. This can greatly impact the recipes and techniques chosen. Not needed though! Just curious.
Ah, OK! I don't know that there's really a way we could work that in, unless someone looked at each dish and decided if something could be made in a certain amount of time or not.
Ah, got it. Maybe not as fancy but one I could actually produce.
Appetizer: salt & taragon cured trout with sourdough crackers and dry white wine.
Lamb vindaloo (ketchup as part of sauce - I do hate ketchup so it would be hidden) and sag paneer with basmati (ETA I think Temperanillo or Langhe Nebbiolo with these)
Cheese course goat cheese, blueberries and Semillon
Dessert dulce de leche custards (caramel) with tops torched.
Doesn't have to be fancy! That looks great.
That sounds really fun. I'm in.
Appetizer: cook and quick pickle the trout. Mix it with rice and make Dolmades by wrapping them in steamed spinach.
Main: cut the lamb into chunks of steaks depending on whatever is appropriate for the cut. Sear it. This sounds horrible but you gotta trust the process: pour ketchup over it and sprinkle the terragon on. Mix in just a little water. Cook on low simmer for two hours until the ketchup becomes a whole different beast of acid from the vinegar and umami from the tomatoes. It's stupid simple biochemistry. Serve this meat and sauce over terragon rice.
Desert: pulse uncooked rice until it's a powder. Use flour, sugar, egg and blueberries to make some fritter/donuts. Toss them in the rice powder before creo frying. Thin out the caramel a touch and drizzle it over the fritters.