Week 12 prep 'play-by-play' rundown.
It's not all the plays, but some good ones. This week provided some tweaking of recipes and a chance to improve on some key items.
The banh mi burger. These started out years back as simple ground pork patties grilled and served with traditional accoutrements (the cheap Viet poboys from out in New Orleans East were a definite motivation). The first evolutions were flavor additions. The latest have been textural modifications. These are simple slider versions- maggi mayo, pickled veg, nice crusty french roll. The over simplicity is because of the SoL Kitchen logistics. Everything is made to roll, and to be maintained and assembled by the sol'jah. Although we provide a 'Play Book' of instructions, the assembly is kept to a strict maximum of 1 add-on condiment per item (well, not that strict because we have 2 here... but, definitely no more, dammit!). If we were assembling these a la carte to eat on the spot, the enhancements would definitely increase.
Balls in the Buff. These are chicken meatballs rolled in buttery buffalo sauce (blue cheese on the side, of course). All due respect to Phillip Foss (the ball master, a chef who went balls out on his own with Meaty Balls), it's sometimes hard to leave balls well enough alone. They are perfect for snackin'. These balls will definitely roll again.
Peppermint Patty gel-O shot (Sorry BM, I just can't get myself to call it the Peppermint 'Pat'). Pisco and starlight syrup (you know, those little Starlight Mint candies) topped with white and dark chocolate pearls, bitter chocolate, and cocoa nibs. It's like a minty gel with a kick with a crunchy chocolate candy on top.
Jambalaya. Pretty typical... shrimp and crawfish with some Patton's style hot sausage balls (yup, balls again). I don't drown my jamby into mediocrity with creole sauce. I like the flavors clean. These had a kick from the balls. Also opted for converted rice (although I'm a real rice convert) and some butter mounted in at the end to enhance the quality during travel.
Regrettably I don't have pic's of Chef K's bad-ass black beans (they get better everytime). I also highly appreciated the red curry Thai peanut cookies he put together. These look like the traditional fork-hatched peanut cookies we've all seen, but with some interesting Thai flavors underlying. Damn good cookies.