Chef's Challenge

It has been surprising that I am still managing to lose weight despite being out or entertaining every night but one for the last two and a half weeks.  So, my analysis is that although my diet has been less than traditional, I have continued to keeping tracking and have become aware of portion control.  With my lifestyle, that has probably become the most important evolution in my eating habits.

This is my introduction to last night's soiree.  I was invited as a VIP guest to a Chef's Challenge.  I definitely wasn't prepared for this.  I quickly looked at my printed material and saw it was on Dundas St.  That seemed close enough.  I pass that nearly every day.  What I didn't look at was the number.  It was way out in the west end of the city, actually Etobicoke.  I had taken totally the wrong route, got caught in heavy rush hour traffic and a rainstorm.  I was one hour late and thought to myself that I had already embarked on this trip and was going to make it to its conclusion even if I had to turn around and come back. 

The actuality was I was greeted in the parking lot by the chef's wife who initially suggested I park behind the chef but I later chose a parking spot a little further away.  I was gratified at the greeting and went in giving my apologies for the late hour.  Yet, I wasn't the only one that was late and they were actually just beginning the Chef's Challenge.  I was handed an apron and a glass of wine and directed to a working location.  I wasn't a viewer.  I was a participant.  How exciting.  My team was making a roasted pepper salad.  I felt right at home doing it.  I surprised myself and was asked if I was a professional chef.  What a huge compliment.  Then one of the two instructing chef's came over and complimented me and said he could see I had done that before.  I was in my element.

I was brought a plate or hors d'oeuvres that I had missed by arriving late.  The favourite was a stuffed date wrapped in prosciutto.  The professional chefs had made the hors d'oeuvres.  I am going to try my best to pass on this recipe to you and hope it works out for you.

STUFFED DATES WRAPPED IN PROSCIUTTO

dates
Italian sausage
fig jam
prosciutto

Cut a slit in a date and if not already pitted, remove the pit.  Take the casing off mild, Italian ground sausage and stuff in the slit in the date.  Coat date in fig jam and wrap in prosciutto.  Put in a convection oven at 350 for 10 or 15 minutes or until done and the inside it cooked. 

Sorry, if that isn't definitive enough but that is the best I can do.  The next is the dish I made last night with my team.  Again, can't give you definitive amounts and being what it is you really can't go wrong if it tastes good.

ROASTED PEPPER SALAD

Yellow and Red Peppers
Balsamic Vinegar
Olive Oil
Capers
Shallots
Dijon Mustard
Honey
Oregano
Salt and Pepper to taste

Now this is a labour intensive dish but worth it.  I can't give you measurements on this because it was purely by eye and taste. 
1.  Roast Peppers over an open flame on a gas stove until blackened and you can see the skin lifting
2.  Wrap peppers in saran wrap to sweat it out... although I have also used a paper bag or put them in a bowl and then covered that with saran wrap.  Let them sit about 10 or 15 minutes.
3.  Unwrap and over a colander, rinse the peppers in luke warm water working your thumbs to remove the skin.
4.  Cut away the top of the peppers.  Remove the seeds and lay flat on the cutting board and chiffonade or julienne the peppers into fine strips.  Set aside
5.  Finely chop the shallots and capers.
6.  Mix together the honey, mustard, oil and vinegar and oregano.
7.  Add shallots and capers to oil and vinegar mixture and combine
8.  Add vinaigrette you have now made to peppers and taste.  Add necessary seasoning of salt and pepper.
9.  Plate and serve.

The Chef's Challenge was a huge inspiration to me.  It is a pleasure to know that I can still eat and lose weight just by being accountable for what I have eaten and watching the size of my portions.