unorthodoxchef

This may be a touchy subject for some, but for others, a complete fact. For the amounts of money it requires to obtain a top notch education from some of the finest Culinary Schools in the country is really a joke.

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Culinary school never came close to preparing for owning and operating my restaurants. In fact, the only thing I do remember the first 2 weeks was cutting carrots and celery into measured pieces and throwing up the gravlax my instructor made me eat, seeing as how he wanted everyone to “just try it”.

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Not all of my experiences were bad. I loved my bakery arts classes, but my pastry class was a complete sham. I remember, when I was required to make a wedding cake for an exam and I used fresh, sugared, real flowers on a 6 tier cake.  When I was receiving my review,  the instructor made sure to note that ” cakes now a days don’t use fresh flowers”. Are you kidding me?  This was in 1998. You’re telling me that chefs never used real flowers in 1998. It was such a revolutionary idea that I was the first one to think of it? How amazing!

Have any other Chef’s out there gone through the same thing I have? I want to know about it!

Funny Fact: The Chef that works in the School Cafeteria at my college that has no idea how to pull the frozen dough out of the walk-in, to make more pizza, he went to Johnson and Whales $$$$.

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Ingredients

1/4 cup milk

8 eggs beaten

1/4 cup Parmesan Regiano Grated

1/4 Tsp white pepper

1 Tbsp garlic

1 Red Onion ( sliced and caramelized)

3 cups Roma tomato chopped

1 zucchini sliced and cooked (round)

2 Tbsp Olive Oil

Salt to taste

1 Tsp Oregano chopped

1 Tsp Basil chopped

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Method

• Mix the eggs, milk, cheese, salt, and pepper in a bowl and set aside.
• In a pan, saute the garlic, tomato, and zucchini in the olive oil.
• Saute until zucchini is tender.
• Pour the egg mixture into a nonstick or buttered baking dish.
• Scoop the vegetables along with your caramelized onions into the baking dish.
• Sprinkle fresh herbs or dried on top.
• Bake at 325 for 12-15 minutes or until casserole is set.
• You can also add bread crumbs to the top to create a delectable crust.

Coconut Shrimp, a savory delight that works well at dinner parties, festive gatherings, or as an appetizer for an everyday meal.

Much to many peoples surprise, the production of this recipe is quite simple and easy to follow.

When I was catering at the restaurants, this was one of my best selling apps that always made it’s way onto everyone’s menu.

Ingredients

 1 cup white flour

3/4 cup breadcrumbs-preferably Panko

2 eggs, beaten

3/4 cup coconut-fresh or dried

1 tsp curry powder

Sea salt

White pepper

2 lbs of peeled and deveined shrimp

Safflower Oil

  Method

• In a bowl combine the flour, white pepper, and sea salt for flavor.
• Place the beaten eggs in a separate bowl in second position.
• Gently toss the curry powder, coconut, and bread crumbs together in third position.
• Take your shrimp and lightly coat them with the flour mix, dip them in the eggs, and then press each side into the crumb and coconut mixture so each shrimp is coated evenly. Set aside on a plate or platter.
• Heat oil in a deep saute pan. There should be enough oil to fully cover the shrimp for deep frying.
• Heat oil to about 360 Degrees and place the shrimp into the pan.
• Cook until golden brown. Do not leave in oil for more than 3 minutes or they will overcook.
• Place cooked shrimp on some cheesecloth or paper towels placed on top of the platter to drain.
• Serve warm with dipping sauce.

If you’d like a recipe for a glaze or dipping sauce check this one out:

Ginger Root and Apricot Glaze

Note: This was originally published on Notecook as a Thankgiving glaze, but the only change you need to make is to boil the ingredients until smooth and silky.

Typically, we are used to seeing the traditional pork Cubans with American cheese, yellow mustard, pickles, and mayo. When I had Corleone’s, I provided my customers with a new twist on a typical Cuban and pretty soon I was putting the sandwich shops to shame.

 The recipe is quite simple and I usually never  divulge my secret recipes for success but, I think everyone should be able to enjoy this mouth watering experience.

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 Ingredients

12 Inch sub roll (not Cuban bread)

4 pieces provolone

1 1/2 Tbsp Heavy Mayonnaise

1 1/2 Tbsp Yellow mustard

6 Slices Roma Tomato

1 Tbsp Amber Honey (Yes, one of my favorite secret ingredients)

Sliced deli ham ( 4 pieces)

1 Tbsp caramelized red onion

8 pickle chips

Method

• Mix your honey and mustard together and set aside.
• Cut bread lengthwise and spread the mayo evenly.
• Pour the honey mustard sauce on top of the mayo.
• Shingle your ham slices across bread and do the same with the provolone.
• Place the Roma tomato, pickles, and caramelized onions evenly on the bread.
• Now it’s time to grill. I used an actual brick and put it directly on the Cuban on a flat-top.
• Cook until bread is browned and ingredients are hot.

Also check out :

Award Winning Muffalatta N’ Awlins