I’ll title this, “All Chefs Detest Recipe Writing.”
I’m assuming anyone reading this recipe is a more advanced cook/Chef, based on Chef Uniforms demographics and following. Rather than focus on the recipe let’s focus on the techniques. Let’s assume we are cooking for 2 to 4 people.
The most important part of any dish is the sauce, and all sauces are derived from 5, “Mother Sauces.” RE: Escoffier 1910. In this case, it is a Bechamel Sauce.
2 – Bunches Garlic – cleaned
1 – pt. Heavy Cream
In a medium saucepan simmer garlic until soft.
2 oz – EVOO coat large saute pan
4 oz – grape tomato halved, mushroom sliced, scallop, clam, mussel, shrimp, lobster – anything you like – asparagus …, think color . Saute in a large pan until cooked through.
Ladle Garlic Cream Sauce into Large saute seafood mixture and continue saute until desired consistency, usually to coat the back of a spoon.
1/2 lb. Add any cooked pasta to mixture; cavatelli, linguine or fettuccine.
Top with chopped parsley, grated cheese and crushed black pepper .
Restaurant cooks love this recipe because it is a quick pick up. If a kitchen is in the weeds, this dish if mise en place correctly can be ready in 2 to 3 minutes, as opposed to a medium-well filet mignon which can take 20 minutes cooked correctly.
Stay tuned for more recipes and techniques to follow.
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