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    The Unknown Chef Volume 2
    The Unknown Chef Volume 2
    The Unknown Chef Volume 2
    Ebook226 pages1 hour

    The Unknown Chef Volume 2

    By David W Carter

    ()

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    About this ebook

    This collection of succulent and tantalizing recipes covers a wide range of topics. From gluten-free to seafood, beef, and pork main entrees, and deserts and sauces, each recipe is designed to be easy and fun with a splash of education thrown into the mix. You'll also find some artistic designs for visual effects that should spark your creative

    LanguageEnglish
    PublisherDavid W Carter
    Release dateJul 24, 2020
    ISBN9781087902166
    The Unknown Chef Volume 2

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      Book preview

      The Unknown Chef Volume 2 - David W Carter

      The Unknown Chef Volume II

      The Journey Begins

      Copyright ©2018 by David Carter

      All rights reserved.

      Published by Next Century Publishing

      Austin, TX

      www.NextCenturyPublishing.com

      No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means—electronic, mechanical, photocopy, recording, or any other—without the prior permission of the author.

      ISBN: 978-1-68102-987-0

      Printed in the United States of America

      Pride

      Doing what you like to do and wanting to be the best at it. Always learning, seeking, exploring, trying new things to see if they just might work. Letting God be your complete guide and master. In this way, you will want to do what God has meant for you. Be good at it. Thanking him every day for the opportunity to be alive.

      Thank you, God, for today.

      David W. Carter

      Personal Notes:

      As I wake every day, my blessing is to God who created everything. Looking out the window, the sky is beautiful and the sun brightens my day. Never stopped to think how life would be without those things being present.

      The sun always warms you even when you cannot see it. When you look at the sky it is clear, cloudy or bright. These remind me to always thank God for allowing me to wake this day.

      My family, children and friends are blessed as well. The sun and sky help start each day.

      Special Thanks To:

      Chef Richard Davidson Sr.

      Shella Hart

      Your insights and suggestions were greatly appreciated.

      Pure Imagination =The Art Of Garde Manger’

      The following pictures are a small collection of carvings, plate designs, displays that I have collected over the years. People like to see creative ideas for presenting foods and plate designs. The Ice Carvings were created by a very talented artist, named JOSE’. I had a few pieces but not like his.

      THE TOPIARY TREE

      Pure Imagination:

      Place skewer at an angle

      Into the pineapple

      * Build a Stand

      1. Wooden base

      2. Hollow pipe

      3. Put pipe on base stand

      Make sure it’s secure.

      4. Sturdy enough to hold

      At least three pineapples

      *Instructions:

      1. Cut top and bottom of Pineapple

      2. Make a hole in the middle and put in pineapple, stacking ea.

      1. Place leatherleaf in between skewers to hide the pineapple

      Make 3 to 4 cuts on strawberry to create flower and place on skewers. Put green only from onion onto skewers first. Place Baby’s Breath wherever you would like to an accent.

      Note: let your imagination be free

      2. When assembling tree, the top can be tricky. If the pineapple does not have a top, you can still make one with the tops you cut earlier. Use toothpicks to attach.

      PARTS:

      Wooden Skewers

      Strawberries

      Green onions (save white tops for flowers later)

      Leatherleaf

      Baby’s Breath

      Pineapple (at least 3)

      Paring knife

      Chef knife

      Scissors

      MELON CARVING

      1. Draw or trace the picture you want to carve on paper first.

      2. Using a pencil, trace from paper onto melon.

      3. Cut away gently pieces that are not in the picture.

      4. Make sure you cut a flat bottom, for it to stand

      5. Take your time.

      6. Any variations are a part of your imagination

      GREEN ONION FLOWERS

      1. Cut white part leaving about 2 inch of green

      2. Cut small root off white

      3. Lay on cutting board and make small slits in the white part only

      4. Place bulb in ice water to allow it to blossom or bloom

      5. Use the onion flower as garnish or decorations in carvings, on the tree or plate designs.

      Note: you can tie the green parts of several onions to make a small snowball effect.

      LOBSTER TAIL

      Melt butter in a sauce pan and reserve

      Using scissors cut shell down the middle almost to the tail.

      Gently spread shell and pull lobster meat up on top of shell.

      Flatten tail end to help stand and brush lightly with melted butter, and place under broiler until shell starts to turn pink or orange. Lobster meat should be firm but not hard.

      Note: Serve with warm butter on the side (be careful not to overcook)

      The Chef’s Table

      As an upcoming Chef, I had the opportunity to work at the Adams Mark Hotel. During this era, they had a bakery, butcher shop, Gourmet restaurant (The Marker) and a highly-regarded Chef, Mr. Antonio Pologruto. I was asked to participate in his first Chef’s Table. This concept is held in the kitchen with a complete banquet set-up. Approximately 8 people including the Chef attended.

      I had to create a menu for this occasion. This menu included 5 courses. The two menus that follow where used and created by me. I prepared all the items and sauces.

      The review was fantastic.

      What is Gluten?

      Gluten is a general name for the proteins found in wheat (durum, emmer, spelt, farina, faro, KAMUT®Khoras wheat and einkorn), rye, barley and tricale. Gluten helps foods maintain their shape, acting as a glue that holds food together.

      The recipes’ that

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