Mystery Black Box...way off topic!!

[Guest guest]

Wow, Marie. . . that was a terrific menu for what you had in the box! What an exam. I always thought law exams were the worst, but maybe I was wrong. . . Amy

[Guest guest]

Marie: In practical exam, many many more variables & factors beyond your control. A pharmacist, too???? Wonder woman! That is wonderful. I better get started on my first career, tho before I start considering second career (herb farming? horses?) Amy

[Guest guest]

I could have used all of you in the kitchen as a routing team yesterday!!

This is what was in my box:

1 small yellow pepper

12 red grapes

3 large shrimp

1 very large parsnip

1 ounce spring salad mix

2 ounces cheddar cheese

1 large russet (baking) potato

1 NY Strip Steak

8 green beans

1 ounce capers.

The rules are you must use some portion of everything in the box. There are

no trash cans in the kitchens...you put all your waste into a big bowl which

is examined at the end to see it how accurate you are in what you take (when

shopping from the storeroom counter) and that you didn't burn and chuck

something. From the shopping cart the additional items I got were:

1 shallot, red wine, a bay leaf, some thyme, demi glace, butter, a lemon

wedge, olive oil, red wine vinegar, a little cream, cinnamon, and a few

slivered sliced almonds. Out of this mess I made in an hour and a half:

Appetizer:

Capered Shrimp

Salad:

Baby Spring Mix with Grapes & Red Wine Vinaigrette

Entree:

Grilled NY Strip Steak with Bordelaise Sauce

Potato Pancakes with Cheddar Cheese (...there was no way I was

making mashed potatoes!)

Blanched Parsnip Battonet

Blanched and Sautéed Frenched Green Beans with Yellow Pepper

Dessert:

Tart Tartan

Way more than you wanted to know!! Thanks for all your cheering and praise,

you guys are great!! Take care, Marie

[Guest guest]

I'm hungry.

Hey! That is just like that show on the Food Channel. where the two chefs compete with what they have. Can't remember the name right now.

Joya

[Guest guest]

LOL Amy...it was kind of fun too...at the end! No where near the stress of our 2 day 16 hour exams for my pharmacy license...but that was 14 years ago. I've always found written exams if prepared properly (i.e. getting motivated to study) were no problem, lucky that way. Just more things can go wrong with a practical test. Have a great day! Marie

[Guest guest]

Wow! What a wonderfully creative menu you came up with! And I think that

any one of your cheerleaders here would have been thrilled to be rooting for

you from the kitchen bleachers. (and trying some of the results!) So come

on over to 2nd Chance Island. We're doing OK here too!

Jane

Mystery Black Box...way off topic!!

> I could have used all of you in the kitchen as a routing team yesterday!!

> This is what was in my box:

> 1 small yellow pepper

> 12 red grapes

> 3 large shrimp

> 1 very large parsnip

> 1 ounce spring salad mix

> 2 ounces cheddar cheese

> 1 large russet (baking) potato

> 1 NY Strip Steak

> 8 green beans

> 1 ounce capers.

>

> The rules are you must use some portion of everything in the box. There

are

> no trash cans in the kitchens...you put all your waste into a big bowl

which

> is examined at the end to see it how accurate you are in what you take

(when

> shopping from the storeroom counter) and that you didn't burn and chuck

> something. From the shopping cart the additional items I got were:

> 1 shallot, red wine, a bay leaf, some thyme, demi glace, butter, a lemon

> wedge, olive oil, red wine vinegar, a little cream, cinnamon, and a few

> slivered sliced almonds. Out of this mess I made in an hour and a half:

>

> Appetizer:

> Capered Shrimp

>

> Salad:

> Baby Spring Mix with Grapes & Red Wine Vinaigrette

>

> Entree:

> Grilled NY Strip Steak with Bordelaise Sauce

> Potato Pancakes with Cheddar Cheese (...there was no way I was

> making mashed potatoes!)

> Blanched Parsnip Battonet

> Blanched and Sautéed Frenched Green Beans with Yellow Pepper

>

> Dessert:

> Tart Tartan

>

> Way more than you wanted to know!! Thanks for all your cheering and

praise,

> you guys are great!! Take care, Marie

>

[Guest guest]

Oh Marie, what a divine menu! I'm sure you did a lovely job... it sounds

delish... what did you get marked off a point for??? I cant see anything

wrong with that menu!

Kari

[Guest guest]

Oh Marie, what a divine menu! I'm sure you did a lovely job... it sounds

delish... what did you get marked off a point for??? I cant see anything

wrong with that menu!

Kari

[Guest guest]

Wow!!! That sounds absolutely incredible!! Congratulations on you

creativity and resourcefulness! Chris

Mystery Black Box...way off topic!!

I could have used all of you in the kitchen as a routing team yesterday!!

This is what was in my box:

1 small yellow pepper

12 red grapes

3 large shrimp

1 very large parsnip

1 ounce spring salad mix

2 ounces cheddar cheese

1 large russet (baking) potato

1 NY Strip Steak

8 green beans

1 ounce capers.

The rules are you must use some portion of everything in the box. There are

no trash cans in the kitchens...you put all your waste into a big bowl which

is examined at the end to see it how accurate you are in what you take (when

shopping from the storeroom counter) and that you didn't burn and chuck

something. From the shopping cart the additional items I got were:

1 shallot, red wine, a bay leaf, some thyme, demi glace, butter, a lemon

wedge, olive oil, red wine vinegar, a little cream, cinnamon, and a few

slivered sliced almonds. Out of this mess I made in an hour and a half:

Appetizer:

Capered Shrimp

Salad:

Baby Spring Mix with Grapes & Red Wine Vinaigrette

Entree:

Grilled NY Strip Steak with Bordelaise Sauce

Potato Pancakes with Cheddar Cheese (...there was no way I was

making mashed potatoes!)

Blanched Parsnip Battonet

Blanched and Sautéed Frenched Green Beans with Yellow Pepper

Dessert:

Tart Tartan

Way more than you wanted to know!! Thanks for all your cheering and praise,

you guys are great!! Take care, Marie

Please visit our homepage at http://members.xoom.com/AChallengers

You will find information, recipes, before and after pictures.

To contact the list owner please send mail to lindag@...

Visit our 2000 Train Tour Site -

http://www.brunnet.net/k & l/web_site_train_tour/actraintour.htm

[Guest guest]

Marie - it sounds like you're an Iron Chef!!

[Guest guest]

.... Well Robin I could be a chef with and iron...and a thin chicken breast, a little lemon, some salt & pepper, a little foil....LOL!!

Re: Mystery Black Box...way off topic!!

Marie - it sounds like you're an Iron Chef!!Please visit our homepage at http://members.xoom.com/AChallengersYou will find information, recipes, before and after pictures.To contact the list owner please send mail to lindag@...Visit our 2000 Train Tour Site - http://www.brunnet.net/k & l/web_site_train_tour/actraintour.htm

[Guest guest]

My compliments to the chef!!! Sounds wonderful.

JJ

[Guest guest]

My compliments to the chef!!! Sounds wonderful.

JJ

[Guest guest]

Marie, that menu sounds heavenly! You done goooood girl!

Carol

[Guest guest]

So, Ms. Best Grade in the Class Chef - Are you going to share any of those

recipes with you? I would love to know how you did the capered shrimp.

I love capers and shrimp.

Just teasin' ya, hon. I'm glad you did so well, but then, again,

I never had any doubts!

Warmly,

Marie wrote:

I could have used all of you in the kitchen as a

routing team yesterday!!

This is what was in my box:

1 small yellow pepper

12 red grapes

3 large shrimp

1 very large parsnip

1 ounce spring salad mix

2 ounces cheddar cheese

1 large russet (baking) potato

1 NY Strip Steak

8 green beans

1 ounce capers.

The rules are you must use some portion of everything in the box. There

are

no trash cans in the kitchens...you put all your waste into a big bowl

which

is examined at the end to see it how accurate you are in what you take

(when

shopping from the storeroom counter) and that you didn't burn and chuck

something. From the shopping cart the additional items I got were:

1 shallot, red wine, a bay leaf, some thyme, demi glace, butter, a

lemon

wedge, olive oil, red wine vinegar, a little cream, cinnamon, and a

few

slivered sliced almonds. Out of this mess I made in an hour and a half:

Appetizer:

Capered Shrimp

Salad:

Baby Spring Mix with Grapes

& Red Wine Vinaigrette

Entree:

Grilled

NY Strip Steak with Bordelaise Sauce

Potato Pancakes with Cheddar Cheese (...there was no way I was

making mashed potatoes!)

Blanched Parsnip Battonet

Blanched and Sautéed Frenched Green Beans with Yellow Pepper

Dessert:

Tart Tartan

Way more than you wanted to know!! Thanks for all your cheering and

praise,

you guys are great!! Take care, Marie

Please visit our homepage at http://members.xoom.com/AChallengers

You will find information, recipes, before and after pictures.

To contact the list owner please send mail to lindag@...

Visit our 2000 Train Tour Site - http://www.brunnet.net/k & l/web_site_train_tour/actraintour.htm

[Guest guest]

So, Ms. Best Grade in the Class Chef - Are you going to share any of those

recipes with you? I would love to know how you did the capered shrimp.

I love capers and shrimp.

Just teasin' ya, hon. I'm glad you did so well, but then, again,

I never had any doubts!

Warmly,

Marie wrote:

I could have used all of you in the kitchen as a

routing team yesterday!!

This is what was in my box:

1 small yellow pepper

12 red grapes

3 large shrimp

1 very large parsnip

1 ounce spring salad mix

2 ounces cheddar cheese

1 large russet (baking) potato

1 NY Strip Steak

8 green beans

1 ounce capers.

The rules are you must use some portion of everything in the box. There

are

no trash cans in the kitchens...you put all your waste into a big bowl

which

is examined at the end to see it how accurate you are in what you take

(when

shopping from the storeroom counter) and that you didn't burn and chuck

something. From the shopping cart the additional items I got were:

1 shallot, red wine, a bay leaf, some thyme, demi glace, butter, a

lemon

wedge, olive oil, red wine vinegar, a little cream, cinnamon, and a

few

slivered sliced almonds. Out of this mess I made in an hour and a half:

Appetizer:

Capered Shrimp

Salad:

Baby Spring Mix with Grapes

& Red Wine Vinaigrette

Entree:

Grilled

NY Strip Steak with Bordelaise Sauce

Potato Pancakes with Cheddar Cheese (...there was no way I was

making mashed potatoes!)

Blanched Parsnip Battonet

Blanched and Sautéed Frenched Green Beans with Yellow Pepper

Dessert:

Tart Tartan

Way more than you wanted to know!! Thanks for all your cheering and

praise,

you guys are great!! Take care, Marie

Please visit our homepage at http://members.xoom.com/AChallengers

You will find information, recipes, before and after pictures.

To contact the list owner please send mail to lindag@...

Visit our 2000 Train Tour Site - http://www.brunnet.net/k & l/web_site_train_tour/actraintour.htm

[Guest guest]

So, Ms. Best Grade in the Class Chef - Are you going to share any of those

recipes with you? I would love to know how you did the capered shrimp.

I love capers and shrimp.

Just teasin' ya, hon. I'm glad you did so well, but then, again,

I never had any doubts!

Warmly,

Marie wrote:

I could have used all of you in the kitchen as a

routing team yesterday!!

This is what was in my box:

1 small yellow pepper

12 red grapes

3 large shrimp

1 very large parsnip

1 ounce spring salad mix

2 ounces cheddar cheese

1 large russet (baking) potato

1 NY Strip Steak

8 green beans

1 ounce capers.

The rules are you must use some portion of everything in the box. There

are

no trash cans in the kitchens...you put all your waste into a big bowl

which

is examined at the end to see it how accurate you are in what you take

(when

shopping from the storeroom counter) and that you didn't burn and chuck

something. From the shopping cart the additional items I got were:

1 shallot, red wine, a bay leaf, some thyme, demi glace, butter, a

lemon

wedge, olive oil, red wine vinegar, a little cream, cinnamon, and a

few

slivered sliced almonds. Out of this mess I made in an hour and a half:

Appetizer:

Capered Shrimp

Salad:

Baby Spring Mix with Grapes

& Red Wine Vinaigrette

Entree:

Grilled

NY Strip Steak with Bordelaise Sauce

Potato Pancakes with Cheddar Cheese (...there was no way I was

making mashed potatoes!)

Blanched Parsnip Battonet

Blanched and Sautéed Frenched Green Beans with Yellow Pepper

Dessert:

Tart Tartan

Way more than you wanted to know!! Thanks for all your cheering and

praise,

you guys are great!! Take care, Marie

Please visit our homepage at http://members.xoom.com/AChallengers

You will find information, recipes, before and after pictures.

To contact the list owner please send mail to lindag@...

Visit our 2000 Train Tour Site - http://www.brunnet.net/k & l/web_site_train_tour/actraintour.htm

[Guest guest]

Hi Juile! I took the shimp (3 large ones in a plastic bag) threw in some kosher salt and large ground black pepper and skooshed around, put them in a hot saute pan with a little olive oil, sauteed until done, put in a little fish stock and the capers, took out the shrimp, peeled them (left the very tail on), emulsified the sauce in the pan with some cold whole butter and figured out a very simple plate presentation. That was the easy one! Try it you'll like it! You can use water instead of the fish stock, it really wasn't that important to the finished sauce.

[Guest guest]

Cool, Marie! Thanks! I think I will try that this weekend.

About 2 months ago, I found this recipe for veal piccatta, and I make that

all the time. I have really developed a love of capers.

Take care!

Marie wrote:

Hi

Juile! I took the shimp (3 large ones in a plastic bag) threw in some kosher

salt and large ground black pepper and skooshed around, put them in a hot

saute pan with a little olive oil, sauteed until done, put in a little

fish stock and the capers, took out the shrimp, peeled them (left the very

tail on), emulsified the sauce in the pan with some cold whole butter and

figured out a very simple plate presentation. That was the easy one! Try

it you'll like it! You can use water instead of the fish stock, it really

wasn't that important to the finished sauce.

Please visit our homepage at http://members.xoom.com/AChallengers

You will find information, recipes, before and after pictures.

To contact the list owner please send mail to lindag@...

Visit our 2000 Train Tour Site - http://www.brunnet.net/k & l/web_site_train_tour/actraintour.htm

[Guest guest]

how many carbs in capers?

corky

Re: Mystery Black Box...way off topic!!

Cool, Marie! Thanks! I think I will try that this weekend. About 2 months ago, I found this recipe for veal piccatta, and I make that all the time. I have really developed a love of capers. Take care! Marie wrote:

Hi Juile! I took the shimp (3 large ones in a plastic bag) threw in some kosher salt and large ground black pepper and skooshed around, put them in a hot saute pan with a little olive oil, sauteed until done, put in a little fish stock and the capers, took out the shrimp, peeled them (left the very tail on), emulsified the sauce in the pan with some cold whole butter and figured out a very simple plate presentation. That was the easy one! Try it you'll like it! You can use water instead of the fish stock, it really wasn't that important to the finished sauce. Please visit our homepage at http://members.xoom.com/AChallengers You will find information, recipes, before and after pictures. To contact the list owner please send mail to lindag@... Visit our 2000 Train Tour Site - http://www.brunnet.net/k & l/web_site_train_tour/actraintour.htm

[Guest guest]

how many carbs in capers?

corky

Re: Mystery Black Box...way off topic!!

Cool, Marie! Thanks! I think I will try that this weekend. About 2 months ago, I found this recipe for veal piccatta, and I make that all the time. I have really developed a love of capers. Take care! Marie wrote:

Hi Juile! I took the shimp (3 large ones in a plastic bag) threw in some kosher salt and large ground black pepper and skooshed around, put them in a hot saute pan with a little olive oil, sauteed until done, put in a little fish stock and the capers, took out the shrimp, peeled them (left the very tail on), emulsified the sauce in the pan with some cold whole butter and figured out a very simple plate presentation. That was the easy one! Try it you'll like it! You can use water instead of the fish stock, it really wasn't that important to the finished sauce. Please visit our homepage at http://members.xoom.com/AChallengers You will find information, recipes, before and after pictures. To contact the list owner please send mail to lindag@... Visit our 2000 Train Tour Site - http://www.brunnet.net/k & l/web_site_train_tour/actraintour.htm

[Guest guest]

Marie, that sounds both delicious and relatively easy. My grandkids will love being asked to skoosh the shrimp. Thanks for sharing.

Barb

Re: Mystery Black Box...way off topic!!

Hi Juile! I took the shimp (3 large ones in a plastic bag) threw in some kosher salt and large ground black pepper and skooshed around, put them in a hot saute pan with a little olive oil, sauteed until done, put in a little fish stock and the capers, took out the shrimp, peeled them (left the very tail on), emulsified the sauce in the pan with some cold whole butter and figured out a very simple plate presentation. That was the easy one! Try it you'll like it! You can use water instead of the fish stock, it really wasn't that important to the finished sauce. Please visit our homepage at http://members.xoom.com/AChallengersYou will find information, recipes, before and after pictures.To contact the list owner please send mail to lindag@...Visit our 2000 Train Tour Site - http://www.brunnet.net/k & l/web_site_train_tour/actraintour.htm

[Guest guest]

Could someone send me the two recipes Marie sent in where she used the nut flours....in my zeal to clean up my mail boxes I deleted them!

Joya

[Guest guest]

Could someone send me the two recipes Marie sent in where she used the nut flours....in my zeal to clean up my mail boxes I deleted them!

Joya