Posted:
#101
Paging Chef Shrimp......
Posted:
#102
get some fresh shrooms that are not seperated under the cap
pull out the stem
brush off excess dirt
mix in bowl, garden vegetable cream cheese and fresh lump crab meat plus whatever fresh herbs seem to excite you
spoon crab mix into mushrooms, place in baking dish, sprinkle bread crumbs on top and drizzle with olive oil
bake at 450 for 20 minutes and then finish under the broiler until golden
Posted:
#103
If you go the shrimp route, have to get the big ones.
Your customers will measure your respect and appreciation by the size of the shrimp. Of course they measure them. If you are worried about cash flow, I think if you get them too big, people will actually eat fewer of them because they are cumbersome. People can power through the medium shrimp like popcorn so probably cheaper in the long run to get the monster shrimp.
"Big Shrimp" Function 
Posted:
#105
cut up boneless chicken breast into 1-2 inch pieces
cut up jalapeno into slivers
cut up thick good bacon slice into thirds
wrap a sliver of jalapeno with the chicken and then wrap a piece of the bacon slice around the chicken and toothpick it
make a batch of these and then fry in a couter top fryer such as a frydady or other non complicated frying method
drain the chicken diablo on a cookie wrack
serve with assorted sauces
Posted:
#106
Quote Originally Posted by kujayhwk:
Exotic to a degree but edible....would fill the bill.
These guys usually eat some of the blandest food on earth......sorry secondagain...but it is the truth....
that's because you hang out up Brisvegas way. They drink XXXX, so that explains alot about their palate. Taste buds are different down in the most multi-cultural city on the planet
are they Qld'ers? Impress them by talking about the Maroons and State of Origin. If you've been around here during those games you'll know how the insecure folk up north love that stuff.
Actually, serve them XXXX. surely a local could get it in for you. Or you could get the real stuff - Coopers
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