Licorice as the annise or fennel in a dish is the way I would have gone as well. I'd have maybe gone with a tomato-based stew, but the swapsicle was more daring and theatrical!
Great show!! I've learned a few tricks from watching your shows but wonder if you've ever been supplied with BEETS - PINEAPPLE - Quinoa.
That should be a nice challenge.
Shimsar
should've gone with spicy alligator bratwurst - turned corn dog and then macerated the licorice with mustard to put on top. Delicious!
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No matter what is inside of that can, chef Matt probably has a plan. Alligator and licorice could be another story, though. Check out this video for pointers on what to cook up next time someone hands you some bayou beef.
Ever think you would want to eat yak? Or have wasabi ice cream? Matt
Weaver, a chef from Austin, Texas, could probably convince you to eat
anything on his On Networks show, Stump the Chef.
The
"Stump the Chef" show is fun to watch because it demonstrates that you
can almost always make a delicious meal even with some mismatched
ingredients.
"Stump the Chef" is a fun video series
where Chef Matt Weaver is given three run-of-the-mill ingredients and he
creates an unusual dinner combination. The interesting recipes that he comes up
with are amazing!
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Licorice as the annise or fennel in a dish is the way I would have gone as well. I'd have maybe gone with a tomato-based stew, but the swapsicle was more daring and theatrical!
Great show!! I've learned a few tricks from watching your shows but wonder if you've ever been supplied with BEETS - PINEAPPLE - Quinoa.
That should be a nice challenge.
Shimsar
should've gone with spicy alligator bratwurst - turned corn dog and then macerated the licorice with mustard to put on top. Delicious!