Thursday, September 23, 2010

Pro Tip Thursday

Welcome to
Pro Tip Thursday
This Week we are featuring the amazingly talented...

We LOVE Chef Larry's YUMMY cuisine and big heart!
Here is a little article he "cooked" up for you with a tasty recipe:

"Ethnic cuisine is what makes me tick. I was a chef in Manhattan and Los Angeles for many years. These cities are home to many mom and pop restaurants from around the globe. Learning to cook ethnic dishes from residents of these countries let me share in their culture and enjoy new tastes. Preparing Caribbean, Chinese, Japanese, Latin, French, Italian (the list goes on) was a very exciting part of my career and now is the cornerstone of my catering operation. My wedding fare usually includes specialties from around the globe and America.

Many brides are now choosing menus based on their own families roots. Every week brides are asking for food that reminds them of something grandma used to cook. They are in search of the tastes that bring them back to a simpler time. Last week we had a very interesting wedding~a bride from Korea and a groom from Charleston. These are the challenges that make me tick and also give me an opportunity to create many of my signature presentations. For the bride, I prepared a traditional Korean barbeque. Thinly sliced marinated, grilled sirloin strips, served with assorted lettuces for wrapping, whole roasted garlic cloves, cilantro, and scallions. Throw in Kim Chee and Korean good-luck Wedding soup and we had one happy bride. The Charleston groom was easy~shrimp and grits, andouille crusted snapper and biscuits with tangelo butter~bingo! We also had a vegetarian station that bridged the gap~gourmet salad, grilled vegetable antipasto and rosemary roasted potatoes.

One of my favorite dishes is Singapore Noodles. Asian spiced noodles and vegetables with all the accoutrements on the side~shrimp sauté, scallions, cilantro, peanuts and lime wedges. Your guests are served the noodles and are free to garnish as they wish. I love giving guests the opportunity to make my dishes their own. Have fun creating your wedding menu. I always ask the bride and groom what their favorite foods are. There’s your starting point for coming up with a menu that will make your dream day a reality.

Singapore Noodles
1 Pound Capillini Pasta (Angel Hair) Cooked Extremely Al Dente
2 Carrots (Cut in Half Lengthwise/Then Cut Thin on Angle)
4 Stalks Celery (Cut Thin on Angle)
2 Red Peppers (Cut into Large Dice)
2 Yellow Peppers (Cut into Large Dice)
10 Scallions (Cut on Angle into 1 Inch Pieces)
1 Cup Fresh Orange Juice
2 Limes (Zest and Juice)
Roasted Sesame Oil (6 Tbsp.)
Garlic (2 Tbsp/Chopped Fine)
Ginger (3 Tbsp/Chopped Fine)
1 Tbsp. Sugar
½ Cup Soy Sauce
¼ Cup Rice Wine Vinegar
Pinch of Cayenne Pepper
½ Cup Cilantro Leaves
½ Cup Crushed Roasted Peanuts
6 Lime Wedges

Marinate Vegetables

Place vegetables in bowl. Add 3 Tbsp. Sesame Oil, Rice Wine Vinegar, Sugar and ¼ cup Soy Sauce. Let marinate for at least an hour. Chill.

Cook Pasta

Cook pasta and drain (don't cook fully, this way the pasta will absorb the flavors of the citrus/spices and soften). Rinse with cold water to cool pasta/drain well. Place pasta in large bowl and add 3 Tbsp. Sesame Oil, toss lightly. Chill.


Drain marinated vegetables and add to the pasta. Add the rest of the ingredients (except garnish). Toss lightly. Taste and adjust seasoning if necessary. Place on serving platter and place bowls around filled with garnishes of cilantro leaves, crushed roasted peanuts and lime wedges."

Chef Larry Barrett
4783 Swift Road/Sarasota, FL 34231

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