Utensils [For entree, sweet potatoes, and green beans]:
1. One tablespoon
2. Liquid measuring cup
3. Saucepan
4. Mortar
5. Small mixing bowl
6. Whisk
7. Cutting board
8. Chef's knife
Ingredients:
20 Tbsp. butter
10 lbs. crayfish, cleaned and shelled
5 onions, finely chopped
10 cloves garlic, chopped
5 small peppers, hot (left whole)
20 cups water
5 cups coconut milk
10 egg yolks
Salt, to taste
Directions:
Heat butter in heavy saucepan and add crayfish, onion and garlic.
Saute over medium heat until crayfish have changed color, about 5 minutes.
Add hot pepper and water.
Cover and cook at a gentle simmer for 30 minutes.
Remove and discard fennel and hot pepper.
Remove crayfish and pound in a mortar and push through a fine sieve or reduce to a puree in an electric blender with a little of the stock.
Return pureed crayfish to saucepan, add coconut milk and heat through.
Beat egg yolks with a little of the soup and stir into saucepan.
Cook over low heat, stirring constantly, until the soup is lightly thickened.
SERVES: 30
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Martinique sweet potatoes
Ingredients
30 sweet potatoes
3/4 cup and 3 tablespoons olive oil
30 red bell peppers, thinly sliced
15 sweet onion, thinly sliced
3-3/4 cups fat-free sour cream
salt and pepper to taste
Directions
Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.
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Martinique Green Beans
Tender green beans - 15 pounds, stem ends trimmed
Extra virgin olive oil - 30 tablespoons
Shallots - 15 cup, coarsely slivered
Garlic - 90 cloves, slivered
Homemade chicken broth - 11 1/4 cup defatted
Ripe plum tomatoes - 90, seeded and cut into 1/4-inch dice
Fresh thyme leaves - 30 tablespoons
Salt - to taste
Black pepper – to taste, coarsely ground
Limes - 45 fresh, halved, for serving
Directions
Making:
1. In a large pan, bring water to boil.
2. Add the beans and cook for 3-5 minutes until just crisp-tender.
3. Drain and rinse with cold water.
4. Drain again and keep aside.
Finalizing:
5. In a large skillet, heat oil over medium heat.
6. Stir in shallots and garlic.
7. Cook for 5 minutes until the vegetables wilt.
8. Pour broth and cook for about 7 minutes until the shallots become soft.
9. Add tomatoes, thyme, salt, and pepper.
10. Cook for another 3 minutes.
11. Add the cooked green beans; toss and fold to mix well.
12. Cook for the final 2 minutes.
13. Adjust seasonings to taste.
SERVES: 30
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French Bread
4 cups bread flour
2 teaspoon active quick rising dry yeast
2 teaspoon salt
1 1/2 cups warm water
1. Put 1/4 cup of bread flour on your clean counter top and reserve. Place remaining 3 3/4 cups bread flour in your mixer bowl. Spoon the yeast on one side of the bowl, and the salt on the other side. Pour in the warm water and with your regular mixer paddle, mix on low speed until the dough comes together in a mass. Switch to the
dough hook. Mix on medium speed for 2 minutes. Dough should clear the sides but stick to the bottom. If it is too sticky, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of water to dough to adjust.
Let the dough rest for 5 minutes.
2. Turn the mixer on again and mix for 3 minutes. Take the dough out and place on the counter. As you knead the dough by hand, incorporate more flour as you need.
Knead by hand until the dough is very satiny, smooth, tight and formed into a nice, compact ball.
Place this dough in a large lightly oiled bowl (I use Pam spray). Turn dough over so that all sides have a thin coating of oil. Cover with plastic wrap and set in warm place for 1 1/2 hours to let rest and rise. Dough should almost double in
size. While the dough is rising, about 1 hour into the rising stage, preheat your oven to 450F and place your pizza stone, inverted baking sheet or covered cast iron pot into the oven to heat up.
4. After the dough has risen fully, punch dough down and form back into a ball. Poke your finger on the surface – the dough should give into the pressure and slowly creep back up.
5. Cut the dough into half – you’ll shape one half at a time (keep the other piece under wraps) Pick up the dough – stretch it out until it forms a big rectangle. Dust your work surface with flour and fold over the ends of the dough.
Now do a little “karate chop” lengthwise down the middle of the bread and stretch out the long ends again. Fold over in half. The karate chop helps get the middle tucked inside. Pinch all sides shut. This is important – you want to make sure that all ends including the short ends are pinched tightly to create a seal. This allows the bread to rise & expand up and out evenly.
6. Turn the bread over so that it is seam side down. Cover the loaf with a damp kitchen towel. Repeat with the other dough ball. Leave the loaves to rest on your well-floured pizza peel or cutting board for 30 minutes. After resting, take a sharp paring knife and make 3-4 shallow, diagonal slashes on the surface of the loaf. This allows the steam in the bread to escape so that it expands evenly during the baking process.
7. When you are ready to bake, remove your baking vessel from oven. Carefully slide the gorgeous loaf into or onto your baking vessel. If you are using pizza stone or inverted baking sheet, you can probably fit both loaves on it at the same time if you wish. Get a 1/2 cup of water ready next to the stove. Open the stove, put your bread in the oven and throw the water on the oven floor. Immediately close the oven door. This creates your steam. Bake 20-25 minutes. Check temperature of the bread – internal should be 190-210F. Remove and let cool before cutting into it.
Tips: If you are using a long cast-iron pot or covered baker: -> Before closing the lid on your pot/baker, put 1/4 cup of water directly in the pot.
Cover immediately. Put pot in oven. -> Bake 10 minutes. Remove lid of pot. Bake another 14 minutes. Check temperature of the bread – internal
should be 190-210F. Remove and let cool before cutting into it. Repeat with other loaf. (For convection ovens- bake 8 min covered, 10-12 min uncovered.
Check temperature of bread)
SERVES: 30
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