Perogies. Fine if they were frozen, but for goodness' sake fry them in butter with caramelized onions at the very least. And stock up on the sour cream because we'll be needing more than an ounce of the stuff per serving.
Cabbage rolls. I don't know, maybe try and give a German or Polish or Ukrainian deli a run for their money. Just don't skimp on the cabbage or the sauce.
Pasta-cheese-tuna bake. Call it what you want. A casserole. Make up your own words even, I don't care. Would you rather use shells than elbow macaroni? I'm down with that. Just make sure it has a cheese suited to being baked without separating and getting oily (in other words, not cheddar). Farmer's cheese. Havarti cheese. You decide. It better come topped with croutons and what some would consider too much paprika.
Nachos loaded with meat. I'm sorry, but considering what y'all charge for a nacho platter, there should be way more than enough meat to form a small burger patty. Load that stuff on there! Almost every chip should have meat on it. Can't afford steak? No problem, decent quality ground beef works. Just because you hide the toppings with a layer of cheese doesn't mean we can't see how skimpy you are with the meat. Give us the meat!
Spanish rice. Adults and kids alike will love this, trust me. Never heard of it? The base is sautéed ground beef (or shredded beef if you want to get fancy); crushed tomatoes; tomato paste; diced green pepper; diced onion. Then you add brown sugar and mustard to give it a sweet tang and take the edge off. People like to spice it up, but I prefer it to be on the sweet side. That stuff can simmer all day, then when it's time to serve, you add the rice. Kids acting all fussy? Tell them it's 'Dora' rice. They'll want seconds.
Goulash. Slow cooked all day with copious amounts of sweet Hungarian paprika. Serve it over noodles or whatever. Fresh baked bread and butter on the side. Just do it.
Beef bourguignon. Is it hard to make? You bet. Will you need to charge a lot for it? Undoubtedly. Will they order it? Damned right they will, because you can't find it anywhere and most people don't have the patience or the skill to make it themselves. Look, you got professionally trained to cook stuff, so show us. And don't you dare leave out the wine or the pearl onions.
Chicken cordon bleu. Come on chef. Show us why you're better with chicken than Swiss Chalet. It's the easiest 5 star entrée ever.
Coq au vin. Is chicken cordon bleu too labour intensive? Fine. Wine. Chicken. Put them together. Enough said.
Fondue. The customer will agree to make their own meal? They will if they can dip stuff in hot melted booze-infused cheese. Then let them dip stuff in booze-infused melted chocolate for the ultimate DIY meal.
Scalloped or au gratin potatoes. Because frankly, we're getting tired of fries or mashed. Prime rib? That should come with the fancy potatoes (see picture). Ditto for Chateaubriand. Or salmon.
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