Yesterday was a contest where we had to make 2 fusion entres and our proteins were chosen by drawing out of the chef's hat. I got #12 which gave me chopped lamb and a piece of salmon. My production I chose:
Southern French Ratatouli served with Cajun 'Dirty" Rice and Seared Sesame Salmon. I combined reduced dry plum that became a syrup with the lamb and made ground meat from it to mix with the Cajun rice. The second entrée was Syrian Grape Leaves Stuffed with Cajun Rice & Dry Plum Lamb with a side dish of Moroccan Carrot Salad
Southern French Ratatouli served with Cajun 'Dirty" Rice and Seared Sesame Salmon. I combined reduced dry plum that became a syrup with the lamb and made ground meat from it to mix with the Cajun rice. The second entrée was Syrian Grape Leaves Stuffed with Cajun Rice & Dry Plum Lamb with a side dish of Moroccan Carrot Salad
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