I am freaking out - have to share this somewhere....

M

music-city-missy

Well-known member
Arnold Mynt that was on Top Chef and is just a great guy and a great chef has just asked me to come work Sundays and some other times to do his baking, prep and anything else I want to do. This is for one of his three restaurants - a sort of twist on a tapas bar. I don't want to post on FB because I have other friends that would love to do it and might jump in before Arnold and I meet and tie up the deal.

He also has a sort of modern Asian place that I love - I am not strong in Asian food so working with him and learning it would be phenomenal.

Also, because he is so good and was on Top Chef, he does a lot of top notch special events like he's catering the Dolly Parton's 9 to 5 Musical cast party tonight.

 
ISO - your help

on this note, I want to take some things to 'impress' him.

He uses fresh in house baked breads so I need at least one good bread - can be plain or have a twist for it. This will be to serve on the side or to use as a base for tapas.

I need a good restaurant style desert or two that has a twist to it.

I need a good tapas item.

This is the link for the restaurant he is talking about me working at but I'll post the other two for you to see also.

http://www.chachahnashville.com/

 
Well why not Missy? He hasn't gotten where he is without recognizing

talent and ability. Good for you! Have fun!

 
Dawn, on the tapa, are you wanting something do ahead?

I have a Penelope Casas tapas book and there is a recipe for marinated rice-stuffed piquillo peppers that is simple and pretty.

 
Hi Melissa - that was me that asked about the tapas items a few days

ago, but Melissa was asking here too. I found a great site see my link, above (will look up the number in a sec). Any of those would be nice, although not really "fancy" - your marinated rice-stuffed piquillo peppers sound perfect for both Melissa and myself.

Good link with pictures, from about.com is

http://mexicanfood.about.com/od/fiestaappetizers/r/quickappetizer.htm

http://eat.at/swap/forum1/158644_Joes_post_about_the_taco_bar_made_me_think__I_just_bought_a_tapas

 
Missy, I'm not one to give advice on breads, but for dessert, how about

a cheesecake with an unusual sauce/topping, like mango-ginger, apple-maple, chocolate-mint, peach-almond, etc.

Or a savory cheesecake (salsa torta) for an appetizer, following the Mexican theme? It seems as thought I'm on a cheesecake kick...

 
Since the menu has a global influence, I do have a suggestion for bread

Naan bread. Perfect for "worldly" tapas. Can make in any size, shape. I love Naan just off the griddle brushed with garlic oil and sprinkled with chopped cilantro- and while that would probably be too much flavor for a tapas base, just Naan with a bit of onion in the dough would work really well. Also Naan looks wonderful stacked in a basket and is delicious.

If you don't have a good recipe I can give you one if you like the idea.

Indian food is getting to be really popular everywhere and this might make a nice twist for him.

 
And I just thought of something that would make a great tapa

I can't remember where I got this recipe but it is WONDERFUL. Very simple. Fresh, delicious flavors. Don't have to grill the shrimp, can broil quickly then dunk into oil/herbs. This recipe is dinner-sized portions but I know you can figure it out smileys/smile.gif


GRILLED SHRIMP, BASQUE-STYLE (serves 4)
1/2 C plus 2 Tbsp extra-virgin olive oil
1/3 C fresh lemon juice
1 tsp Tabasco Sauce
1/2 C coarsely chopped mixed fresh herbs, such as parsley, basil, sage, thyme, marjoram, oregano, chervil and/or chives
3-4 cloves chopped garlic
salt/pepper to taste
2-2 1/2 lbs extra-large shrimp , peeled and deveined

In a large serving bowl, combine the 1/2 C olive oil, lemon juice, Tabasco, herbs, garlic and the salt/pepper. Set aside.
In a medium bowl (or Zip lock bag) toss the shrimp with the remaining oil. Skewer shrimp kabob-style and grill until just done. Take the shrimp off the skewers and put in the bowl with the oil/herb mix and toss gently. Serve immediately.

 
I love Naan so I would love the recipe

I saw some other 'green onion' breads in some cookbooks I was looking at before I found out about this. I like the idea.

 
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