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Old 07-22-2007, 06:38 PM   #11
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crabmeat, curry, and green onions is my fave
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Old 07-23-2007, 04:21 PM   #12
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This isn't TNT by me, but it's upscale which is what you were looking for:

Miami Rising Stars: Edgar Leal and Mariana Montero of Cacao - Miami, FL on StarChefs

There's not a lot of recipes for high-end croquettes out there. Most that I've found feature a relatively simple croquette paired with a high-end protein and sauce.
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Old 07-24-2007, 05:02 PM   #13
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I was looking through my unfiled recipes & remembered this one - I want to get around to SOON. It is not T&T, but it's a snap to make - check out the video. It seems to me, more of a crab cake, than a croquette... but, I threw it in anyway. (There are so many goodies there, it's hard not to get sidetracked.)

croquettes

CS, re putting your creations together, reading through most of the recipes in the earlier croquette link I shared; the method looks very similar. Prepare and mince the filling, prepare the sauce, let cool, form into croquettes/logs whatever, dip in egg & crumbs and fry (or bake). Hope that helps. Let us know what you come up with.

(IC, check out the foam t-shirt lol)
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Old 07-24-2007, 05:31 PM   #14
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Quote:
Originally Posted by *amy*
(IC, check out the foam t-shirt lol)
LOL, you know, I may just buy that shirt and wear it to work for the **** of it. My nickname at work is actually Marcel .

I'll tell you what, I'll stop putting foam on food when people stop ordering it. People are curious about it. Everytime I run a special that has foam on it, it sells pretty well. I did a seared pistacio crusted wild king salmon with a horseradish butter and beet-blood orange foam that sold really well this weekend.
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Old 07-24-2007, 05:36 PM   #15
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Quote:
Originally Posted by ironchef
LOL, you know, I may just buy that shirt and wear it to work for the **** of it. My nickname at work is actually Marcel .

I'll tell you what, I'll stop putting foam on food when people stop ordering it. People are curious about it. Everytime I run a special that has foam on it, it sells pretty well. I did a seared pistacio crusted wild king salmon with a horseradish butter and beet-blood orange foam that sold really well this weekend.
Marcel, dontcha know I'm just razzin' ya. If it wasn't good, there probably wouldn't be a t-shirt for it. Wouldn't you love to see the look on everyone's faces

BTW, I'll have a piece of that salmon!!!
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Old 07-24-2007, 05:53 PM   #16
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Originally Posted by *amy*
Marcel, dontcha know I'm just razzin' ya. If it wasn't good, there probably wouldn't be a t-shirt for it. Wouldn't you love to see the look on everyone's faces

BTW, I'll have a piece of that salmon!!!
Stupid me, I forgot to bring my camera but this is what the beet foam looked like. The vibrant color was really beautiful along with the horseradish sauce, salmon, sauteed rocket, and parsnip puree which came with the dish.



Anyway, sorry to hijack your thread for a bit Chopstix.
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Old 07-24-2007, 05:57 PM   #17
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Originally Posted by ironchef
Stupid me, I forgot to bring my camera but this is what the beet foam looked like. The vibrant color was really beautiful along with the horseradish sauce, salmon, sauteed rocket, and parsnip puree which came with the dish.



Anyway, sorry to hijack your thread for a bit Chopstix.
Ooooo! Niiiice! Can I have three? lol

Sorry chopstix. Back to the regularly sceduled program. :-)
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Old 07-24-2007, 10:44 PM   #18
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Thanks IC and Amy for the ideas. I have plenty to work with now...! IC is right, I think. The high-end ingredient and the dip are what can raise the level of the croquette. I'll keep that in mind.

Pls feel free to chirp in on anything anytime! IC, I love foam. Never made it myself though. And Amy, those T-shirts are cool!
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