Cooking Competition ideas!

posted 3 years ago in Cooking
Post # 3
873 posts
Busy bee

A gourmet mini pizza with fresh mozzerella?


Post # 4
441 posts
Helper bee
  • Wedding: March 2014

If you’re doing dessert, I’d say go with avocado chocolate pudding. It tastes like regular chocolate pudding, amazingly enough, and it will get everyone talking about it. (But don’t tell them until after they try it.)

Also, I think he owes you a few “resources” after you help him with his work!

Post # 7
7281 posts
Busy Beekeeper
  • Wedding: October 2011 - Bed & Breakfast

I second the caprese skewers suggestion, or antipasto skewers using your homemade mozzerella.

Post # 8
1595 posts
Bumble bee

 It might take a little experimenting at home, but you could fine tune the time needed and do small servings of salmon in papillote. Is it his job to entirely make a recipe, or is does the team make a recipe?  If you had the prep done salmon in small pieces, veggies sliced, parchment readied, you could do assembly line prep and in a hot oven the salmon would cook quickly – it’s always a fun presentation to tear the packet open and have steamed salmon with veggies right there.   If it’s just him, he could prep the packets at home and cook them off at work. 

Or rather than the ‘elegant’ route go the comfort food route:

Pulled pork sliders with slaw

Mac and cheese (add in ham/bacon/even lobster bites to up the ante)

Buffalo wings – (different flavors?)

 Crostini with pick your toppings – typical bruschetta (you could use your homemade moz here), carmelized onion and bacon, goat cheese with some savory topping maybe sauteed mushrooms and thyme.

Use a tort pan, take pre-packaged pie crusts, use biscuit cutter to cut circles and place in tort pans.  Blind bake crusts and add any filling, smoked salmon, salmon mousse, etc or make mini quiches.  

Marinade chicken tenders in garlic/oil/lemon juice and zest and flat leaf parsley with salt and pepper.  put them on soaked skewers broil them in the oven for 12 or so minutes.  Serve with some kind of homemade aioli or lemon based dip.   

Spring rolls are easy.  Make your pork filling  (if you want I have a pretty good pork filling I can share) – or go vegetarian.   Have your lettice prepped and your veggies ready to go all you have to do is soak your rice (I like tapioca better) wrapper put your veggies on and roll up.  Make sauces to dip. 

Actually making home-made pot stickers is pretty easy too, especially if you use won-ton skins.  Making the dough is a bit more time consuming.  

maybe one of those will trigger something …

Post # 10
1595 posts
Bumble bee

@ThreeMeers:  These tent toward Thai flavors and are summer rolls

pork filling:

1 lb ground pork (I have used ground turkey as well)

2 shallots finely chopped

1 T ginger, (I use a microplane to finely shred)

1 Stalk Lemongass finely diced

2 cloves garlic minced

 red sweet pepper to taste

Carrots finely shredded – amount to your liking

Napa Cabbabe, finely shredded – amount to your liking.

2 oz rice vermicelli

1/4 cup fresh mint – finely diced

1/4 cup cilantro

Cooking Sauce (Adjust to taste – but here’s a starting point)

1T brown sugar

1/3 cup rice wine vinegar

2 T fish sauce

2 T fresh lime juice

Filling ingredients

shrimp if desired

lettuce leaves – I like red leaf


Soak vermicelli until slightly tender and set aside – it will soften more when cooked.

mix together and set aside fish sauce, rice wine, lime juice, garlic, sugar and black pepper. (Salt is found from fish sauce)

Saute pork and lemon grass until pork is done.  Keep on heat and allow moisture to evaporate and cook until fairly dry.  Add red pepper if using, shallots and garlic.  Saute for a few moments, Add fish sauce mixture and again cook until fairly dry. 

Add vermicelli and cook until softened.  Take off heat

Add veggies and allow to ‘wilt’/soften with residual heat. depending on how finely you’ve cut carrots if they’re a bit thicker they may need a moment over heat to get them slightly softened – but not mush.

Add fresh herbs when cool.

Soak rice wrappers in hot water for a few seconds until just soft  (I find putting them on a silpat baking mat to roll works well) Add lettuce, pork filling, and shrimp if desired.  Roll folding in ends. 

Post # 11
1595 posts
Bumble bee

@ThreeMeers:  The crustini sound wonderful.  Do you have a foolproof mozarella technique.  Mine is hit or miss.  Sometimes it becomes ricotta by default.  🙁

Post # 13
1595 posts
Bumble bee

@ThreeMeers:  I’ve always just used brown sugar because whenever I read ‘real’ Thai recipes it often calls for palm sugar, and brown sugar seems most similar to me. 

Post # 14
441 posts
Helper bee
  • Wedding: March 2014

@ThreeMeers:  It’s not baking, but it is dessert, so maybe it’s not for this time. But I’m in love with it because it’s so strange and yet it tastes so normal. I love surprising people when they learn what it really is. 🙂

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