Flaming Foods!

[PlaneCrazy]

So, I've been invited to a party on Saturday night. The theme of the party is Flaming Foods! Everything people bring has got to be on fire at some point in its cooking. I know that will mean lots of flaming desserts or creme brulee, but I'm going anyway.

So, who has a recipe for a main dish and/or vegetable that's low-carb and that you flame?

Can any of the kitchen scientists out there explain the advantage of flaming something instead of just cooking it? I've never understood it beyond the dramatic presentation.

Thanks!!
Plane Crazy

[brobin]

Flaming allows you to quickly burn off the alcohol, leaving behind residual flavor. If you had to evaporate it out, the food would cook too long. It is subtle, and mostly for the dramatic presentation.

You can make a stirfry of meat and vegies. At the last minute, splash some Jack on it, then ignite. Good flavor, nice flames, no creme brulee. :)

Brobin

[LadyBelle]

Check out the low carb dessert section. You can make a low carb cream brulee. You do need a small amount of sugar to get the nice carmalization ontop, but not much.

You can also do a low carb version of flaming icecream. A scoop of LC icecream well frozen, roll it in nuts, throw on some alcohol, then burn. I love the flaming icecream in viatnamese resteraunts.

[Karen]

Its all about dramatic presentation. :) Flamed or not, alcohol will taste a little bitter in food if not burned off though.

You could always make Strawberries Jubilee too.

This has been on the Fish House menu for 10 years and is still as popular as ever. The servers bring it to the table and flame it in front of the customers.

Flaming Prawns!
Serves 4 as and appetizer, 2 as a main course

1 Tbsp. olive oil
1 tsp. garlic, minced
24 large prawns, peeled and deveined
½ cup coarsely chopped roasted sweet red peppers
½ cup coarsely chopped, well-drained canned, Italian plum tomatoes
½ cup crumbled feta cheese
¼ cup fresh basil leaves or 1 cup of baby spinach leaves
1 oz. ouzo, in a shot glass or small glass
½ lemon, seeds removed

In a large frying pan, heat the olive oil over high heat. Add the garlic, and when it sizzles, add the prawns and stir-fry until they turn pink. Add the roasted peppers and tomatoes and stir-fry until the prawns are cooked through.

While the prawns are cooking, heat a heavy, preferably cast iron-frying pan over high heat. Have a wooden board ready to place the frying pan on and the ouzo and lemon ready where you are going to flame the prawns from.

Add the feta and basil to the prawns and stir to combine. Transfer the prawns to one side of the hot frying pan and place the pan on the board. Carry the board to the table and advise everyone to stay well back. Pour the ouzo into the empty side of the pan and ignite immediately with a long match. Squeeze the lemon over the prawns to douse the flames, then give the prawns a stir. If pyrotechnics are not your style, just add the ouzo to the prawns after they have finished cooking. This, however, lacks drama. Serve immediately.

Karen

[bike2work]

If you don't want to do dessert, I know that Julia Childs' recipe for Coq Au Vin is flamed after adding the cognac. Since her recipe for Boeuf Bourginon (sp?) is virtually identical, it probably is flamed too. This step happens before braising -- ie, long before presentation.

You can find these in Mastering the Art of French Cooking. I can't remember whether they're in Volume I or II. I'm sure you will find these classics at you local library.

Sorry I didn't read your post till today. Both these dishes are best after a night in the fridge. They don't have to be made in advance, though.

[bike2work]

Oh, Karen! I was skimming over your post the first time around and thought you were offering a recipe for Strawberries Jubilee. Your prawns look divine! I've made a recipe from Joyce Goldstein for years of shrimp, tomatoes and feta, broiled. Frankly, yours looks better!

[PlaneCrazy]

Thanks Everyone! I'll let you know how it goes tonight.

Plane crazy

[Kristine]

How about Flaming Cheese (Opa!!) ? :yum: I think it's usually served with tomatoes on top and bread.

[Karen]

I love saganaki opa! I just taught it at a Greek cooking class last week.

:yum: is right!

Karen