Well folks, the long awaited results of the MyndJack Nosh Deli Recipe Contest are finally going to be posted. After hundereds of thousands of millions of submissions, I have chosen one appetizer, one beverage, and one entree to make an entire meal. A MyndJack “PooPoo” platter, if you will.
From OtherRobert a pretty nice sounding entree. May be too
complicated for a restaurant setting, but maybe not, and it sounds delicious.
PEPPER POPS (SPICED FRIED PIEROGIS) FROM OTHERROBERT
> mashed potatoes
> one package cream cheese
> 2 to 3 onions, diced
> 1 bell pepper, diced
> salt and pepper to taste
Let mashed potatoes cool. Sautee 2 to 3 onions with 1 bell pepper
in butter until golden. Let cool. Mix potatoes, onion, pepper, and
cheese together. Add salt and pepper to taste. Filling complete.
> 2-3 cups flour
> 2-3 eggs
> 1/2 to 1 cup cold water
> Put flour on board. Form well. Add the eggs and knead with flour.
> Add water as needed until the dough comes together. Form into log.
> Dough complete.
Slice and roll out a piece of dough. Use juice glass to cut out
pierogi shape. Add teaspoon of filling to center of cut dough. Fold
in half and seal with a fork. Boil in large pot of salted water for
10-12 minutes. Let cool. Brown in pan with butter to order.
For the Appetizer portion of the menu, I chose one of my own favorite recipes. (so sue me, I’m a damn good cook!) Thought it would be really good for an Aussie
place and relatively easy to prep and make in a restaurant setting.
Professor’s Stuffed Shrimp
> Jumbo Shrimp (peeled and veined)
> Pineapple cubed into half inch pieces or so
> Prosciutto (the thicker the better for this) cut into strips (approx. 1 inch)
> Chipotle Chile Powder.
> Skewers or Toothpicks
> Teriyaki sauce or similar
Take a shrimp and wrap it around a chunk of pineapple, then wrap a
piece of prosciutto around the circumference of the shrimp and skewer
the whole thing together with a toothpick or skewer. You can do them
individually or put 4 to 5 on a skewer (depending on the size of the
Grill 2-3 minutes on each side over high heat until shrimp is cooked
through and you have nice brown grill lines across the whole thing.
The Prosciutto will shrink slightly and help hold it together even better.
Sprinkle with chipotle chile powder and serve with side of Teriyaki sauce
or some other sweet/salty sauce.
And finally, from GoodNightIrene, a rather interesting sounding
blended bar drink which could serve as a desert cocktail or pre-dinner
cocktail. You may want to call this thing something else, because the name
does not sound particularly… um, appetizing, but nevertheless, I present to
you the “Blue Shart Waffle”
This is a frozen “blender” cocktail and is served in a margarita or
martini glass. The ingredients are:
> Blue Curacao
> Captain Morgan’s Coconut Rum
> Bailey’s Irish Cream
> Whipped Cream
> Chocolate Syrup
> Brown chocolate sprinkles
> 2 orange wedges
Line rim of glass using one of the orange wedges, then dip glass in a
bowl of chocolate sprinkles (to line it like you would with margarita salt)
Mix 3 parts Blue Curacao & 1 part Coconut Rum with ice in blender,
and blend until fully mixed and slushy
fill cocktail glass approx. 3/4 full with drink mixture.
Layer/”float” 1 oz. of Bailey’s on top of the drink using a spoon to
drop it lightly onto the surface, and spread across top of drink
lightly with back side of spoon
Top with a whipped cream “swirl” and a drizzle of chocolate-flavored
syrup. Garnish with remaining orange wedge
Note: For those who don’t like coconut, substitute regular white rum.
The added bonus of this most awesome concoction is the ability to
give the glass a “rimmer” to get the chocolate sprinkles after the
drink is gone!
Well folks, there you have it. The first ever “MyndJack Platter”. I hope you enjoy
these recipes as much as I enjoyed reading them all, and thanks to all
of you who submitted their own concoctions for consideration.
Professor Kast, out.