Over two days (June 25 and 26, 2009) last week, WindsorEats was invited to taste test a multitude of recipes and comment on them for Anthony Dalupan to decide which recipes will make the book.
If you don’t remember, Anthony used to own and cook for Bamboo Catering Co. He was recently selected to create a cookbook for the Ontario Greenhouse Vegetable Growers organization to promote, what else, Ontario greenhouse vegetables.
These tastings were essentially to determine which recipes were to be used in the cookbook. Pina went to Thursdays tasting of 8 recipes while I attended Fridays tasting of 8 more recipes. Here is a look at what we tasted and what just may make it to the book:
First Serving: Butter Braised Atlantic Lobster/Osso Buco ai Pignoli
The lobster was served on a very creamy bed of risotto while the Osso Buco was served on Giant Israeli Couscous.
Anthony used whole cherry tomatoes while cooking the Osso Buco. In doing this, the tomatoes absorb all the heat and eventually burst.
Marinated Grilled Ribeye and creamy Ontario Cucumber Slaw/Charred Sirloin with Soy, Garlic and Coriander
The sirloin, served on a bed of cucumber salad, had a noticeable soy flavour, but, was not too overpowering.
Both cuts of meat were very tender and would make for the perfect summer meal, as the cucumber salad and cucumber slaw were very cool and refreshing.
A’s Rib Dinner/Southern Fried Chicken with Red Pepper Creole Sauce
I absolutely loved the Southern Chicken! The skin was nice and crispy, but, on the inside the chicken was soft and juicy.
Anthony’s ribs had some heat as he used Szechuan Peppercorn on the meat. I took a look around and noticed everyone had cleaned everyone off right down to the bone. One of the favourites from the group for sure.
Cedar Flanked Salmon with Cucumber Noodles/Roasted Leg of Lamb Marinated in Red Chili, Citrus and Rosemary
Anthony used sockeye salmon for his salmon dish and placed a dollop of dill infused tzatziki on the leg of lamb. Both were absolutely delicious.
