I’m just a cook, I aint no rocket surgeon

Well, another recipe contest. I entered this contest back in December and I just got a call back that I am one of the finalists. We have two  hours to present a show plate and a tasting plate. We even get a practice run on Friday Feb. 1st . There are two catagories, sweet and savory. The winner of each catagory wins 500 dollars and the grand prize winner out of the two winners will receive a trip to New York to spend a weekend or so at one of NYC’s finest greek places. I feel pretty confident……..as I did last time.

 My dish is a classical one…………”Moussaka”    but I deconstructed it to make it my own. Hopefully I get points for creativity and not looked at funny for fucking up a totally classic greek dish.

Baby Spring Lamb and Lamb sausage made from the leg ( i will have to use pork casing because my school does not have lamb casing..i know i know)

The sauce will be a bechemel with greek yogurt folded in at the end…..I’m still debating if i want to use Agar to set it and have like a “block” of “sauce” going down the center of the plate…or i might just keep it fluid…or maybe a fluid gel……the eggplant will be sliced very thin long ways and purged and sauteed….with the tomato/herbs cooked until thick and then rolled up……i will garnish with toasted fillo round over the eggplant… These are just thougths right now.I will post pics next week.