Author Topic: Culinary improvisation and invention.  (Read 897 times)

Offline capozzoli

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Culinary improvisation and invention.
« on: June 18, 2010, 04:52:10 PM »
Ever just come up with a cool dish? I know everything has been done to death but...
 
Today planned on making chicken parm. but came home to find no bread crumbs or bread.

Looked around and found a bag of pretzels. Threw them into the food processor and made some pretzel crumbs.



Then made a chicken stock gravy with lots of Dijon mustard and beer.



Real good stuff, no foolin!!

For the cutlets: hammer them kinda thin. Then flour-egg wash - pretzel crumbs and fry in about a half inch of oil.

For the gravy: Start with melted butter over a med flame, place in a few tablespoons of flour and make a roux. Then add chicken stock, lots of good mustard, beer, marjoram, salt and pepper.

If you have egg wash left over throw it into your potatoes while they are still very hot. Whip em on in there they will cook in the hot potatoes and make them creamy.  
« Last Edit: June 18, 2010, 06:28:42 PM by capozzoli »
Beer, its whats for dinner.

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Offline flapjack

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Re: Culinary improvistation and invention.
« Reply #1 on: June 18, 2010, 05:32:49 PM »
I'm coming over for dinner! I will be making this very soon, sounds delicious. The next question is what beer to pair it with
James
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Offline bluesman

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Re: Culinary improvistation and invention.
« Reply #2 on: June 18, 2010, 06:21:54 PM »
Very nice creation!

We needed a new thread like this for all of the home grown creations.
Ron Price

Offline David Little

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Re: Culinary improvistation and invention.
« Reply #3 on: June 19, 2010, 10:26:20 AM »
Quote from: flapjack link=topic=2567.msg29642#msg29642 date=
next question is what beer to pair it with

I'm thinking a Märzen or Vienna lager

Offline EHall

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Re: Culinary improvisation and invention.
« Reply #4 on: June 20, 2010, 01:15:11 PM »
I've done pretty much the same thing in the past only with Doritos or another brand of tortilla chips.
Phoenix, AZ

Offline beerocd

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Re: Culinary improvisation and invention.
« Reply #5 on: June 20, 2010, 01:48:37 PM »
I've done pretty much the same thing in the past only with Doritos or another brand of tortilla chips.

I always thought a shaker full of Dorito Crap would be awesome to have in the kitchen.
The moral majority, is neither.

Offline rabid_dingo

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Re: Culinary improvisation and invention.
« Reply #6 on: July 22, 2010, 03:18:04 PM »
I used to do that with tortilla chips. Same effect, pretty tasty, just make sure to grind the chips good.
I make my own bread crumb mix. I save the heels of every loaf of bread and let it dry out or even lightly
toast it to speed the process. Collect a gallon zip bag full and then food process down to crumbs with a
dash of itallian seasoning. I have never measured the ammounts but it is a dynamic batch. I keep it
in a container in the freezer.
Ruben * Colorado :)

Offline capozzoli

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Re: Culinary improvisation and invention.
« Reply #7 on: July 22, 2010, 05:32:29 PM »
yeah, that works great,

Made fish tacos the other day and used left over commercial soft corn tortillas. cut and fried to chips then into the food processor and pulsed till not quite fine. breaded some nice tuna steaks that I cut into strips before breading them into the tortilla chips.

Then I assembled them into Robert Rodriguez's grand mothers  homemade flour tortillas.

OMG, so F=n good!

Maybe Doritos wpuld be a better breading for the fish?

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Offline EHall

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Re: Culinary improvisation and invention.
« Reply #8 on: July 22, 2010, 05:35:38 PM »
Grind up nacho cheese doritos, coat your fish fillet with it.. I use tilapia... fry it up. Put as much red hot sauce on it as you like, throw it on a corn tortilla or just eat it. Good stuff!
Phoenix, AZ

Offline capozzoli

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Re: Culinary improvisation and invention.
« Reply #9 on: July 22, 2010, 06:06:46 PM »
I will give it a try.

Here is that tortilla recipe. These are awesome, no comparison to the commercial ones. For me this video was a secret revealed.

http://www.youtube.com/watch?v=IBgsLmDcL78

Not that hard and with a little practice they whip right up.

Now IF you happen to have some of these flour tortillas left over.Leave them whole and fry till crisp. and set them aside to cool a little, they are frigile so be careful and then dust them with cinnamon and sugar.

Then take the fried corn chip breading and mix it with cinnamon, brown sugar pinch of salt and a few pats of softened butter.

Then take a large scoop of hard ice cream and drop it into a bowl of the sweetened corn chip breading carefully form it into a ball as you put a thick covering of the corn chip breading onto the ice cream.

After a good ball is formed put it back in the frezer a while to get hard, the butter will stiffen the breading up too.

Then take some sweetened condensed milk and mix in a good amount of malt extract and water as needed to form a good sauce.

When serving plate the fried cinnamon tortilla, then place the fried ice cream ball on top, Drizzle with the malt extract sauce. Then dust with powder sugar.

I garnish with a sliced fanned strawberry.

This one is real crowd pleaser, lots of ooos and ahhhs.
Beer, its whats for dinner.

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