i tried out for the MasterChef casting call today serving my asian-style aquachile with shrimp, squid and various garnishes. i was going to do bass pan seared in asian broth with garnish but at the last minute i thought, hmm, the fish might taste like shoe leather since contestants bring their cooked plate to the audition. i decided on my version of aguachile. wrong decision!
the tasting judge said, “the shrimp looks raw. ” i said, “well, yes, traditionally aquachile is served this way. the shrimp have been cooked in lime juice and the miso broth.”
the judge mumbled something about raw shrimp and chicago. she didn’t taste, i offered to re-plate with the cooked calimari, broth and garnishes. totally not cross-contaminated. she asked me what my cooking style was, i told her. she asked where i bought the ingredients, i told her, “joong bo korean market.” she said, “i love places like that.” i said, “oh yea, me too, and what a lunch counter.”
she moved to the next contestant. the follow up gal asked me how competitive i was, i hesitated, and said, “i can hold my own.”
a good looking tall dude down the table from me got passed on to the next round with butternut squash soup. he was handsome though. big hands. i’d been checking him out during the interminable wait in the stuffy hotel meeting room. nice tight jeans too. nice haircut. what, butternut squash soup?
i will say i was probably the oldest contestant trying out. ahem. i am not photogenic. next time, if there is one: cook the shrimp. and oh yes, remember to try out for masterchef UK or masterchef australia. now those are some compelling cooking competitions! i actually never watch the fox show. typical reality programming hyper-drama.
yummy and easy.
leeks, english cucumber
fresh gulf shrimp — shelled, deveined, butterflied
cleaned calamari bodies — joong bo
lime, serranos, miso dashi broth, water
kabocha squash (optional but great this time of year)
cilantro, mint and fennel fronds or any combo of small aromatic herbs
shaved cucs on the mandoline. julienned leeks fried in canola oil, sea salt. cut the remaining leeks into small circles, marinate in mirin and japanese rice seasoning. brunois the kabosha squash. salt. cook the shrimp lightly in lime juice, black pepper and sea salt
ultrathin rings of calamari quick cooked in miso dashi broth
kabocha brunois sauteed in olive oil until browned
on a flate plate or bowl: layer of shimp, cucs, leeks and calamari. toss shallots and cucumber batons on the plate. add the strained aguachile broth. squash and fried shallots.
cracked black pepper, sea salt. pile of fresh herbs
rabbits love carrots, right?
break down a rabbit, simmer in water, carrots, onions and celery. add bay leaves, season. cook about an hour.
add in rabbit livers. simmer til not red. toss in crispy bacon lardon.
serve with fresh tarragon, oregano and basil. good sturdy bread.
best seat in the house scofflaw logan square
great evening in this very booth with out of town friends last friday. skate wings, housemade gin drinks, fries, cauliflower, salumni, more.
parson’s chicken n fish logan square
exitos de grupo niche, pt. 1 mix