Aug 09, 2009 10:30
On Monday nights we have a collection of workmates and their significant others come over for a bit of RPG. The night always begins with a proper meal around the table. Recently I've been using these evenings as an opportunity to try out recipes on our unsuspecting guests. One such experiment was to shortcut an old standard to my repertoire, Mango Chicken. For the new version I substituted the assorted spices and vegetables that add much of the flavor to the original for a bottle of Major Grey's Chutney I had hanging around and several handfuls of diced fresh mango. YUM!
Tuesday:
What worked on a smaller scale at home translated beautifully to the big kitchen. Sure the flavors of the original are more complex and crisper, but for massive service on a budget with small staff, this rocks. Next time I might add in caramelized red and green bell peppers though.
Later this week one of the kitchen staff told me he had recreated this for his housemates without the chutney but with mango juice that he reduced and spiced. I taught the same employee to make Broccoli and Cheese Soup from scratch after service for Wednesday's menu.
Notable Foods: Major Grey's Mango Chicken, Broccoli and Cheese Soup
Number Served: 53
Wednesday:
The first entree where I did not cook some significant portion of it, Hot Dogs and French Fries. What I did make was Chili, which was officially the soup, but also an add on for the hot dogs. We browned up some ground turkey and beef which could be added to the vegetarian chili. It was a hit with everyone but the transplanted Texans for whom, I learned, chili without meat was an aberration, in fact adding beans was something of a minor infraction. (I guess I've never been a big follower of the chili debate war.)
Notable Foods: Beef and Turkey Hot Dogs, Chili
Number Served: 44
chef diary