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Old 01-28-2008, 08:26 PM   #11
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This sounds akin to when I start 'scrounging' around the kitchen looking for stuff to put together for a meal (wife has strict budgetary requirements!).

What I would come up with would do the trick, but I don't think it was anything as tasty as what you guys listed! LOL
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Old 01-28-2008, 10:13 PM   #12
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Quote:
Originally Posted by ironchef View Post
That sounds pretty good. That might be a good idea for the next time I have family meal and there's some chicken scraps to burn. We don't have okra but I could probably use either haricot verts or sugar snap peas.
absolutely, green beans or snap peas would work well too. and pork could opt in for chicken. I think it works real well with sweet potatoes, but it is a traditional recipe where you use what you have to make it work.

Brunswick stew is another great one...sautee bacon, onion and garlic, brown chicken (unless you want to use rabbit or squirel), corn, limas, tomatoes, potatoes and broth. salt pepper and thyme and some chili flakes for my taste. serve in a bowl with crusty bread or rice. (toss in some blanched kale or other dark leafy green if you got it. goes great.)
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Old 04-02-2008, 06:12 AM   #13
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Now this is a whole lot of Chicken Cacciatore:

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Old 04-07-2008, 09:31 AM   #14
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The country club I currently work at usually serves the help from buffet leftovers when the buffet comes back.

I do have waitstaff that tries to butter me up to make them a meal. I have to feed waitstaff at night, if I don't have a buffet coming back. Usually it's burgers and fries. I have a reputation for making good burgers amongst the caddies and grounds crew (from when I pulled shifts at the half-way house last summer). The Food & Beverage Manager will come to me every couple of days and ask for "my great chicken and veggie plate", which is simply a marinated, grilled chicken breast, some long grain and wild rice, and sauteed yellow squash and zucchini. This particular manager really likes garlic, and I always add a little shallots and garlic to the pan when I saute the veggies, as well as salt and pepper, and once it's fragrant, add a splash of white wine, and put the pan under the top heat lamp while the rest of the food cooks. The veggies come out tender, but not overcooked, and the garlic and white wine add great flavor. Apparently my grilled chicken breast is the best of all the cooks that have cooked chicken for this manager. I make sure it's cooked, but not overcooked and dry sawdust. This same manager also loves my Fettucini Alfredo, but, since that's not really "diet" food, he doesn't indulge in my Fett-Alf except for once every couple of weeks.

I gave a broccoli salad recipe to the cold-foods cooks, which they make occasionally for Sunday Brunch. That salad apparently is very well liked by members and employees. I used to make "Texas Caviar" years ago, that the employees all went nuts for.

When I worked for a country club up in Michigan, I did have one "hit" for staff meal. The Sous Chef needed one more item, and was coming up with blanks. I told her to make a "Frito Pie", as we had everything needed, and it was just sitting in the produce box taking up room. She gave me that "deer caught in the headlight look", as she had never heard of it. I told her to heat up the leftover chili. I would go grab the Fritos, which were in dry storage, and nobody was using them. I told her that we couldn't assemble it until service, or it would get soggy. Once 4:00 hit, I poured some Fritos into a hotel pan, poured hot chili over it (it wasn't the best chili, IMHO, but then, I was the only cook from OK, the rest were Michiganders), and sprinkled some cheddar cheese over it. Diced onions, sliced jalapenos, and sour cream on the side in bowls. The employees downed all of it, and asked for more. However, the Exec. Chef looked at it and shook his head (remember, he's a Michigander, and doesn't understand Frito Pie). That was the only time I ever made it there.
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Old 04-07-2008, 11:46 AM   #15
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At camp last summer, feeding 600 kids and workers at a time, you got sick of seeing the food you made, whether it be pancakes, lasagna, pizza, etc. We actually served the same meals every week because there was a new batch of kids.

I got on an egg salad kick which I made regularly for some of my special diets people, another of the cooks ate canned peaches every time she couldn't stomach the leftovers or the day's meal.

But once in awhile our manager would make us "pop can" chicken (no beer allowed in the camp) or some of his wonderful Asian dishes. Also, each of the main cooks were able to do a staff meal of their own on Saturday and Sunday which was the time between camps. I became famous for my greek food and I did some french classics as well like lobster & prawn bisque (with shells leftover from the boss's meal) and chicken cordon bleu.
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Old 04-07-2008, 05:11 PM   #16
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I always did a Spicy Noodles w/ chicken and vegetables using sweet soy sauce and chili paste. I miss working at P.F. CHiangs but I got a better offer and went with it.

Most of the time the family meals left something to be desired,,but we were all spoiled from working and eating there.
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Old 04-07-2008, 05:52 PM   #17
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At the restaurant I did my apprenticing at we all took turns at staff meal and since there was a real variety of people there we had some incredible stuff, from authentic English fish and chips, to wonderful curry dishes, traditional Asian fair and many European delights as well.
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