Inside the Recipe Box…

One of the REALLY great things about the ICA and the ICA Culinary Council members is that we are always sharing amazing ideas, recipes and knowledge with one another!  This helps each of us to grow, stretch our skills, and strengthen our business acumen, which in turn raises the profile and professionalism of our industry as a whole.

Take the 2009 ICA cookbook  “Inside the Recipe Box of the Catering Chef” for instance.  This book is packed with innovative and savory recipes along with ground breaking culinary techniques shared by 11 fantastic ICA member chefs.  And guess what?  It SOLD OUT! 

But two lucky CaterArts 2011 attendees have won the highly coveted book and will receive them at the opening session of the conference.

CONGRATULATIONS goes out to:

Sebation Barcos of Ebamar S.A. in Uruguay

Bryan Dunlap of Kimble’s Events by Design in Georgia

And in the spirit of all that is the ICA… I wouldn’t leave you without sharing something from the book.

Cade Nagy’s“Shrimp and Cotton Candy”:  Thai Glazed Shrimp with Wasabi Cotton Candy from page 83 should do the trick.  

12 large shrimp (16/20) peeled and deviened with tail removed

1/2 cup Mae ploy thai chili sauce

1/2 tsp. crushed red pepper

2 tbsp. mirin

1/2 tsp. curry paste

2 Tbsp. coconut milk

1 tsp. cumin

1/2 tsp. coriander

2 tbsp. fine granulated sugar

1 tsp. wasabi powder

Combine all ingredients minus the sugar, wasabi and shrimp.  Mix well and coat shrimp.  Let chill for 4 hours.  Place the shrimp on bamboo skewers lengthwise so they are straight.  Place on a hot grill and cook through, about 4 minutes.  Chill for 1 hour.

For the cotton candy, follow the manufacturers instructions for the machine using plain sugar.  Using a paper towel, remove all moisture from the skewered shrimp by squeezing lightly.  Roll the skewered shrimp in the cotton candy as it forms in the machine.  Dust with a little wasabi powder to finish.  Serve immediately.  It will not last very long.  Any moisture from the shrimp will dissolve the cotton candy.

 

Cade {Catering by Design} credits Chef Eric Levine for the idea of doing savory cotton candy,  and suggests trying the recipe with other dried powders as well like jerk seasoning, ginger or even garlic.

Tell us what you think?  Should we create another exciting ICA cookbook?  Let us know your thoughts in the comments below!

Success and Regards,
Jody Wimer, JPC Event Group
ICA Marketing and Communications Chairperson

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