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Started By
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I'm competing in a cookoff this Thursday at work. What to cook?
Posted on 2/24/15 at 6:24 am
Posted on 2/24/15 at 6:24 am
I chose the side/app course.
I think feta stuffed dates wrapped in candid bacon would be good.
Anything easy to transport you recommend?
I think feta stuffed dates wrapped in candid bacon would be good.
Anything easy to transport you recommend?
This post was edited on 2/24/15 at 6:26 am
5
Posted on 2/24/15 at 6:46 am to TigerHam85
How many ppl? I don't like the feta/date combo, unless you're takling about a very mild french sheets milk feta (not the super briny sour supermarket feta). And why candied bacon? The date itself is sweet enough. Best stuffed dates I've ever eaten had a sliver of dried Spanish chorizo inside, then were bacon wrapped and broiled.
Posted on 2/24/15 at 6:57 am to hungryone
Maybe 60 people. May switch that to goat cheese instead. I tend to find that candid bacon with cane syrup brings it to a new level.
Posted on 2/24/15 at 8:19 am to TigerHam85
Where are you? I'd play the weather. for instance, if it is cold, I'd make some sort of comfort food kicked up.
If not cold, try this:
Lightly poach some crabmeat in butter, stuff in a bacon wrapped butterflied shrimp and grill. Marinate the shrimp in a vinaigrette and precook your bacon.
If not cold, try this:
Lightly poach some crabmeat in butter, stuff in a bacon wrapped butterflied shrimp and grill. Marinate the shrimp in a vinaigrette and precook your bacon.
This post was edited on 2/24/15 at 8:20 am
Posted on 2/24/15 at 8:25 am to TigerHam85
First high rises, designer dogs, and now this
How bout some pig lips or something ?
quote:
I think feta stuffed dates wrapped in candid bacon would be good
How bout some pig lips or something ?
Posted on 2/24/15 at 8:29 am to Motorboat
God damn. I'm cooking for 50+ people. My professional chef days are behind me.
Let's keep it more simple than that.
Let's keep it more simple than that.
Posted on 2/24/15 at 8:33 am to TigerHam85
Want me to bring you some boudin balls from Billy's? Or them boudin egg rolls?
Posted on 2/24/15 at 8:39 am to TigerHam85
Cowboy beans.
Posted on 2/24/15 at 8:40 am to TigerHam85
Cook those cheese fries you talked about a couple years ago.
Posted on 2/24/15 at 9:00 am to LNCHBOX
I like feta, but it is not universally liked. I would carefully consider my crowd/judges before I went with that ingredient.
Posted on 2/24/15 at 9:04 am to TigerHam85
Make some bite-sized crawfish pies. If you are in or near Lafayette, Poupart's Bakery makes mini pie crusts for $.28/per and you can make the dish for less than $40 for 60 people easily. And, it will win. 
Posted on 2/24/15 at 9:06 am to TigerHam85
quote:
Let's keep it more simple than that.
you are bacon wrapping dates--what's the difference?
why don't you just make jambalaya, brah? sorry you not wanting to really compete!
Posted on 2/24/15 at 9:15 am to hungryone
quote:
How many ppl? I don't like the feta/date combo, unless you're takling about a very mild french sheets milk feta (not the super briny sour supermarket feta). And why candied bacon? The date itself is sweet enough. Best stuffed dates I've ever eaten had a sliver of dried Spanish chorizo inside, then were bacon wrapped and broiled.
+1 to all of this.
Stuff with goat cheese instead of feta, or a combination of goat + ricotta. And you definitely need another salty / savory element than just the bacon on the outside to offset the sweetness of the dates. Spanish (cured) chorizo is perfect or some chopped up panchetta. 86 the cane syrup.
Posted on 2/24/15 at 9:22 am to bbrou33
That looks awesome. I'm gonna do that at home. Too tough to transport.
This post was edited on 2/24/15 at 9:22 am
Posted on 2/24/15 at 9:23 am to Rohan2Reed
I'd NOT want to make anything that requires individual portioning for a work group that large. Does your office have a real kitchen, can you reheat, or does it have to be "ready to go" without any last minute prep?
Hmm. I'd probably do a side-by-side shrimp remoulade: one red remoulade, one white remoulade. Go find a dual-compartment serving dish, line w/shredded iceberg or leaf lettuce, and heap the two diff versions on either side of the dish. Make a pile of thin parmesan toasts/crostini to offer on the side of the remoulade.
Or how about an old-school hot crab dip? Saute a little bit of finely chopped (really, really fine) onion, garlic and celery; incorporate this into a bechamel seasoned with nutmeg, white pepper, fontina cheese, and minced parsley. Once it's just bubbly,gently fold in crabmeat. Put into a microwave safe serving dish or chafer. Bake a bunch of phyllo cups, mini patty shells or barquettes. Offer the hot crab dip w/the patty shells alongside. Or skip the pastry shells and offer the aforementioned crostini.
Hmm. I'd probably do a side-by-side shrimp remoulade: one red remoulade, one white remoulade. Go find a dual-compartment serving dish, line w/shredded iceberg or leaf lettuce, and heap the two diff versions on either side of the dish. Make a pile of thin parmesan toasts/crostini to offer on the side of the remoulade.
Or how about an old-school hot crab dip? Saute a little bit of finely chopped (really, really fine) onion, garlic and celery; incorporate this into a bechamel seasoned with nutmeg, white pepper, fontina cheese, and minced parsley. Once it's just bubbly,gently fold in crabmeat. Put into a microwave safe serving dish or chafer. Bake a bunch of phyllo cups, mini patty shells or barquettes. Offer the hot crab dip w/the patty shells alongside. Or skip the pastry shells and offer the aforementioned crostini.
Posted on 2/24/15 at 9:24 am to Rohan2Reed
Good call on the panchetta. Didn't even think of that.
So i'm going with panchetta/goat cheese stuffed bacon wrapped dates. Will be east to transport and heat.
I'll let y'all know if I win.
So i'm going with panchetta/goat cheese stuffed bacon wrapped dates. Will be east to transport and heat.
I'll let y'all know if I win.
Posted on 2/24/15 at 9:29 am to TigerHam85
As hungryone stated, beware it's a pretty labor-intensive process to make that many stuffed dates. I made 2 dozen once and it took a lot longer than I thought it would.
Posted on 2/24/15 at 9:33 am to Rohan2Reed
Prepping tonight, stuffing tomorrow. Beers will be needed.
Posted on 2/24/15 at 9:34 am to hungryone
quote:
Does your office have a real kitchen, can you reheat, or does it have to be "ready to go" without any last minute prep?
My previous job had a microwave only. We had been asking for a convection oven forever, and the Controller refused to order one.
When Thanksgiving came around, they were taking turns heating up ~15 different dishes in the one microwave. Besides some of it not being good microwaved, most of it got cold by the time everything was done.
Coworker brought in a convection oven from her own wallet the next week
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