Bring it they will eat it

your guest will eat twice as much as you think (as long as your saucery is up to snuff) the meal will last from 1 to 2 hours of solid eating so prepare lots. vegetables include julienned: celery, carrot, green onion, red, yellow, green peppers, sliced mushrooms, the proteins include: Beef tenderloin 7 cubes each 1"x1"x1" chicken breasts, ahi tuna (I marinated in wasabi paste, soy sauce, agave, and ginger) raw 10-12 shrimp, digby scallops, Atlantic salmon, pork tenderloin and any other thing that works well get creative! This may seem like a lot of food..................well it is!! but again if your Saucery talents are good they will eat until they drop or you run out of food or fuel..

Preparation for the Event

What we have learned

How We set our table for 8 - the corner dishes hold seasoned butter.

Tongs for each dinner guest; plate separation keeping the raw from the cooked (if guests have preferences not to mix their meats); a lazy susan to hold the 10 sauces.

Morgan Steam Table:

Keeps the homemade sauces warm, and not cooked 

Having the steam table (a big pan or vessel with 1" of water over low heat achieves this or you can purchase one for $8900)  either one will do.

Our sauces included: 

• 
  
  Green Peppercorn
• Bombay Curry
• Maple Orange Rosemary
• Bernaise
• Sukiyaki
• Peanut Sauce
• Lime Butter
• Wasabi Sauce
• Homemade Shrimp Cocktail
• Honey Mustard

"la mise en place" *

• lime juice
• lemon juice
• Blue Agave Syrup**
• crushed fresh garlic
• crushed fresh ginger
• sliced shallots
• kosher salt
• pepper

   

*Mise en place (pronounced [miz ɑ̃ plas], literally "putting in place") is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.^]    http://en.wikipedia.org/wiki/Mise_en_place

-------------  

**Agave nectar (also called agave syrup) is a sweetener commercially produced in Mexico from several species of agave, including the Blue Agave (Agave tequilana), Salmiana Agave (Agave salmiana), Green Agave, Grey Agave, Thorny Agave, and Rainbow Agave.^[1][2] Agave nectar is sweeter than honey, though less viscous.   http://en.wikipedia.org/wiki/Agave_nectar 

  

Cooking 8 or 10 sauces quickly is not easy and to do all of them yummy not probable, sooooooooooooo start all of the difficult ones (not the bernaise this will be the last one you do if done right it takes 2-3 minutes... yes it takes practice) green peppercorn sauce for example you can complete until the very last ingredient...cream. The mise en place can be made a few hours ahead of time to help the flow and creativity of your saucery skills this really does help. Bearnaise sauce is a must, especially a good one, if you have never made one practice before your first Hot Rock dinner.  I know of 6 different ways using various sources of heat and skills pick one and master it.  I use a simple pot and burner adding butter cubes to control the heat, removing it from the burner periodicaly whisking constantly using my own homemade taragon vineger.....trust me... practice.

Hot Rocks Gourmet Cooking - Overview

: http://hotrocksgourmetcooking.blogspot.com/feeds/posts/default

We have never blogged, but thought this would be a great way to share our lessons learned on "Hot Rock Cookin" - What it is; and some lesson's learned on how to do it.

Stay tuned for more (remember we are new at this)

John Morgan

Hot Rocks - Grilling Equipment

http://www.stokesstores.com/en/produits.php?id=7&idp=97


HOTSTONE GRILL

2 BURNERS

COMP. VALUE: $60.00

19.98

Chapter 1 - How did we meet the Hot Rocks?

In 2007, we visited some dear friends on Salt Spring Island. Not only did we do "Bed and Breakfast" (which we highly recommend! see link below) with Jackie and Barry; it is here we were first introduced to "Hot Rocks and Gasline Antifreeze"

Bed and Breakfast Link:  http://www.thegreenbrier.ca/

The Greenbrier on Park

173 Park Drive
Salt Spring Island, BC
V8K 2R7

Jackie Berry
Phone: 250-537-6905
Email: grbrier@telus.net

In the Heart of Ganges -
Welcome to Salt Spring Island! At the Greenbrier on Park

you will be in the Heart of Ganges yet still have the

Tranquility of Salt Spring Island