MYSTERY BOX CONTEST RESULT PAGE

 A PAGE OF "CULINARY MAGIC" MENUS

Suggestions for a "Mystery Box List" will be very gladly accepted and published if they qualify.
Use the form below to send your suggested Mystery Box List along or to make a comment on any of the posted menus. Remember in this competition all who read the page are considered the judges.


Please Enter Your E-mail Address:

"Always take a good look at what you're about to eat. It's not so important to know what it is, but it's sure crucial to know what it was."

15 menus have been submitted

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Beginner Level Mystery Box Option.

     You were allowed 25 minutes to complete this culinary challenge.

     And you only needed 14.82 minutes to do so, CONGRATULATIONS

SUBMITTED BY: trevor cardoz   t_cardoz@rediffmail.com
on: 8-August-2009
POSITION:
Waiter
PRELIMINARY COMMENT:

THE SUGGESTED MENU:

  FIRST COURSE: squid in red wine sauce
   Description: squid tubes; cleaned and with tentacles cilantro Chardonnay wine

   Ingredients:

  SECOND COURSE: chicken fryer with fresh herbs
   Description: whole chicken fryer sauteed with fresh herbs and vegetables

   Ingredients: 4 ea. Whole chicken fryers 1 lbs. Potatoes 1/2 bunch cilantro ea.1/2lb. shallots yellow lemons

  THIRD COURSE: havana coconaca
   Description: delicious coconut in sponge cake baked to perfection

   Ingredients: 5 ea.Coconuts eggs flour sugar grapeseed oil

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Advanced Level Mystery Box Option.

     You were allowed 25 minutes to complete this culinary challenge.

     And you only needed 17.37 minutes to do so, CONGRATULATIONS

SUBMITTED BY: Matt   mattek670@gmail.com
on: 20-March-2006
POSITION:
Garde Manger
PRELIMINARY COMMENT:

THE SUGGESTED MENU:

  FIRST COURSE: Southwest Lobster medallions
   Description: Lobster medallions Sauteed and deglazed with tequilla (tasting size) with refried pinto beans and rice (with lobster butter)

   Ingredients: Lobster tail meat Lobster shells Butter Rice Water Pinto beans Tequilla Salt pepper Cilantro (for garnish

  SECOND COURSE: Skate Amandine
   Description: Skate sauteed and sauced with almond Buerre Noisette, served with marinated artichokes

   Ingredients: Skate wings flour Grapeseed oil Almond slices Butter Baby artichokes Olive oil Balsamic vinegar Salt White pepper

  THIRD COURSE: Pork Loin stuffed with cherries
   Description: Above, served with seared scallops and sauteed baby corn and sunchoke salad

   Ingredients: Pork loin (butterflied) Caulfat Salt Cracked black pepper Grapeseed oil Dried cherries Sugar/water (for simple syrup) Scallops flour peanut oil baby corn sunchokes (julienne) 1/4 C. almonds - toasted olive oil balsamic vinegar sugar

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Intermediate Level Mystery Box Option.

     You were allowed 25 minutes to complete this culinary challenge.

     And you only needed 15.25 minutes to do so, CONGRATULATIONS

SUBMITTED BY: Matt   mattek670@gmail.com
on: 19-March-2006
POSITION:
Garde Manger
PRELIMINARY COMMENT:
I assume that I can only use the ingredients listed. Did I need to use every single one?

THE SUGGESTED MENU:

  FIRST COURSE: SPinach and arugula Bistro salad
   Description: SPinach and arugula salad served with warm balsamic vinaigrette and poached egg

   Ingredients: Spinach and arugula (all), 10 eggs (poached), 1 Leek (julienned and cold fried), pancetta lardons (1 lb.), reserved pancetta fat, olive oil, salt, white pepper, balsamic vinegar, honey

  SECOND COURSE: Sweetbreads in tomato cream sauce
   Description: See name

   Ingredients: Veal sweetbreads (pressed), butter (clarified), 2 tomatoes (concasse), salt, cracked black pepper, flour

  THIRD COURSE: Seared duck breast with couscous and grapefruit buerre blanc
   Description: Above, garnished with zucchini flowers

   Ingredients: Grapefruit juice, grapefruit supremes, butter, water, salt, white pepper, duck breasts (scored and seared)couscous, diced tomato, leeks (small dice), water

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Intermediate Level Mystery Box Option.

     You were allowed 25 minutes to complete this culinary challenge.

     And you only needed 18.77 minutes to do so, CONGRATULATIONS

SUBMITTED BY: christopher bullis   chris121_08@yahoo.com
on: 29-June-2005
POSITION:
Line Cook
PRELIMINARY COMMENT:

THE SUGGESTED MENU:

  FIRST COURSE: oysters on the half shell served with an aruguls salad
   Description: apitizzer

   Ingredients: shuck oysters,2bunches arugula, 1/4 cup olive oil 3/4 cup red wine vinegar, a pinch of salt and white pepper, coked pancetta crisp. server on 2 1/4 slice\'s of tommato with oysters.

  SECOND COURSE: duckling stuffed with veal sweetbread served with cousecous and fried zuchinni flowers
   Description: entree

   Ingredients: boil sweetbreads with salt, chop season with white pepper, 3ea. duckling whole rub with olive oil and black pepper corns,salt. bake cousecouse, 4 leek ends juleaned, butter, 2 diced tommatos, 3/4 lb of spinach, 1 cup cream heat 3 cups peanut oil, 2 eggs, flour, salt, pepper, 10 zuchinni flowers, drizzle lightly with honey

  THIRD COURSE: simply frutit
   Description: dessert

   Ingredients: desection grapefruits, slice 1 1/2 pint strawberries toss with 3 tbls sugar whip cream till stiff fold in powdered sugar.

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Beginner Level Mystery Box Option.

     You were allowed 25 minutes to complete this culinary challenge.

     And you TOOK TOO LONG, SORRY, but thank you for your creative menu suggestion.

SUBMITTED BY: christopher bullis   chris121_08@yahoo.com
on: 28-June-2005
POSITION:
Line Cook
PRELIMINARY COMMENT:
no

THE SUGGESTED MENU:

  FIRST COURSE: crispy squid
   Description: appetizer

   Ingredients: peanut oil, squid,flour, pepper,salt, ginger,lemons

  SECOND COURSE: avicodo salad sreved in our freshly cracked coconut halfs
   Description: salad

   Ingredients: avicodo, tomato, lemon, white pepper, holland peppers, cilontro, salt, shalets grape seed oil, balsamic vinegar, fresh cracked coconut

  THIRD COURSE: brandy and ginger chicken toped with chardonnay apples served with baked potatos
   Description: entree

   Ingredients: chicken, brandy,shalets, ginger, olive oil, black pepper, salt, baker potatos, salt Black pepper, butter apples, sugar, chardonnay wine, butter

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Classic French Option Mystery Box Option.

     You were allowed 30 minutes to complete this culinary challenge.

     And you only needed 10.05 minutes to do so, CONGRATULATIONS

SUBMITTED BY: Emmanuel Bodinaud   emmbod@mmedia.is
on: 24-August-2004
POSITION:
Chef
PRELIMINARY COMMENT:
give a try

THE SUGGESTED MENU:

  FIRST COURSE: bouillabaisse
   Description: soup from southern of france

   Ingredients: 5 lb. whole fresh seabass 3 lb. whole Maine Lobster (1.5 lbs. each) 1/4 bottl of white wine butter flour black peppercorns 7 grams French Saffron ground white pepper table salt 4 oz. whole fresh garlic

  SECOND COURSE: Sautee rabbit with a white wine sauce with a ceasar salad
   Description:

   Ingredients: 1 lb. fresh mushrooms 3/4 bottle of white wine balsamic vinegar eggs black peppercorns ground white pepper table salt olive oil 5 ea. Belgium Endive grapeseed oil 2 bnchs. fresh chervil 2 oz. black truffle oil red wine vinegar 2 oz. anchovy fillet eggs red wine vinegar 1 qt. heavy cream

  THIRD COURSE: Sautee orange flamee au grand marnier
   Description:

   Ingredients: sugar butter flour 1 bottle Gran Marnier 1 pt. fresh red currants 1 lb. sweet chocolate

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Caribbean Option Mystery Box Option.

     You were allowed 30 minutes to complete this culinary challenge.

     And you only needed 10.53 minutes to do so, CONGRATULATIONS

SUBMITTED BY: steve letts   jerichocafe@hotmail.com
on: 2-July-2004
POSITION:
Chef
PRELIMINARY COMMENT:

THE SUGGESTED MENU:

  FIRST COURSE: Heart of palms with a balsalmic vinaigrette
   Description: Marinated heart of palm in cane sugar and balsalmic, oliveoil and garlic

   Ingredients: Heart of Palm with yuca jullienne balsalmic olive oil S&P Blached yuca plant

  SECOND COURSE: Panfried grouper with a mango salsa
   Description: panfried grouper with a mago salsa

   Ingredients: grouper tomato oregano cilantro lime juice salt pepper mango

  THIRD COURSE: Jerk chicken with red beans and rice with fried plantain
   Description:

   Ingredients: chicken rice beans cubban peppers 3 ea. geeen plantains fresh nutmeg/ whole with mace Dark rum

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Raw Food Option Mystery Box Option.

     You were allowed 40 minutes to complete this culinary challenge.

     And you TOOK TOO LONG, SORRY, but thank you for your creative menu suggestion.

SUBMITTED BY: steve letts   jerichocafe@hotmail.com
on: 16-June-2004
POSITION:
Chef
PRELIMINARY COMMENT:
where do I sign up

THE SUGGESTED MENU:

  FIRST COURSE: Avacado and Tomato salad
   Description: Avacado and tomato Salad with a balsalmic and Olive oil Vinaigrette

   Ingredients: Ten tomatoes washed and sliced one tomato per person 4 Ripe Avocados 1/2 bunch of Basil picked and Jullienne olive oil Balsalmic Vinegar Dressing 2 cups olive oil 3/4 cup of Balsalmic Vin. 1/4 cup of Lemon juice 2 buds of garlic rough cut

  SECOND COURSE: Herb and Sprout salad with unsalted peanuts
   Description: Mixed herbs( cilantro, parsley and basil), with jullienne of Napa cabage with a lemon and sesame dressing

   Ingredients: 16 oz. sprouted mung beans 16 oz. sprouted wild rice 1/6 bnch. fresh cilantro (very little) 10 sprigs 1/2 bnch. fresh basil (small leafs) 1/2 bnch. fresh parsley(sprigs) Mix together Dressing 2 cups olive oil 1/4 cup of fresh Lemon juice 1/4 cup of fresh lime juice 1/4 cup of Balsalmic 1/4 cup soy sauce 4 ozs. Oriental sesame oil 2 buds of garlic ruffly cut few sprigs of cilantro rough chop 4 ozs. maple syrup

  THIRD COURSE: slow roasted veggies on a bed of rice noodles
   Description: slow roasted veggies with basil, slow roasted garlic on a bed of rice noodles

   Ingredients: Rough cut vegies slow roast at 115 2 lbs. zucchini 2 ea. eggplant ( salt egg plant) 3 lbs. fresh fennel ( cut bulbs in half and take out root and jullienne ) 4 lbs. tomatoes 3 ea. fresh jalapenos 3 lbs. yellow bell pepper ( roast whole seperate de-seed add to whole mixture and finish raosting) mix warm mixture with olive oil cook rice noodles

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Vegetarian Option Mystery Box Option.

     You were allowed 30 minutes to complete this culinary challenge.

     And you only needed 2.82 minutes to do so, CONGRATULATIONS

SUBMITTED BY:   ajennsen@hotmail.com
on: 5-January-2004
POSITION:
Executive Chef
PRELIMINARY COMMENT:
I have no idea how to cook. Please tell me.

THE SUGGESTED MENU:

  FIRST COURSE: Amy\'s Special
   Description: Yummy

   Ingredients: oil

  SECOND COURSE: Oscar\'s Special
   Description: Yummmy

   Ingredients: Amy and oil

  THIRD COURSE: Mike\'s Special
   Description: hmmmmm...

   Ingredients: oil, sugar, and 1 pound of lemons, hold the Oscar

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Beginner Level Mystery Box Option.

     You were allowed 25 minutes to complete this culinary challenge.

     And you only needed 15.53 minutes to do so, CONGRATULATIONS

SUBMITTED BY:   klperkins@comcast.net
on: 18-December-2003
POSITION:
Accountant
PRELIMINARY COMMENT:
dont hurt me :)

THE SUGGESTED MENU:

  FIRST COURSE: Tomato Avacado Salad
   Description: Sliced Tomatos and Avacados with black peppercorns and olive oil and balsamic vinegar

   Ingredients: 2 lbs. ripe tomatoes 4 ea. Avocado table salt olive oil balsamic vinegar black peppercorns

  SECOND COURSE: Lemon Chicken and Roasted Shallot and Potatoes
   Description: Chicken cooked with lemons and potatoes roated with shallots

   Ingredients: 4 ea. Whole chicken fryers 4 ea. yellow lemons 3 lbs. Potatoes 1 lb. shallots 1 bunch cilantro olive oil table salt ground white pepper 1 bottle Chardonnay wine

  THIRD COURSE: Brandied Apples
   Description: Baked Apples with Brandy

   Ingredients: 2 lbs. Granny Smith apples sugar butter 1 bottle Brandy

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Advanced Level Mystery Box Option.

     You were allowed 25 minutes to complete this culinary challenge.

     And you TOOK TOO LONG, SORRY, but thank you for your creative menu suggestion.

SUBMITTED BY: oneil   oneil357@aol.com
on: 30-September-2003
POSITION:
Sous Chef
PRELIMINARY COMMENT:
lets get it on!

THE SUGGESTED MENU:

  FIRST COURSE: grilled scallops w/ chery puree
   Description: scallops marinated in olive oil grilled and topped w/ cherry puree

   Ingredients: olive oil dried cherried(rehydrated and pureed) bay scallops(marinated in olive oil) s+p to taste suger marinate scallops in olive oil regrig for 1 hour, reydrate cherries puree w tsp of suger, remove scallops s+p then grill top w/ cherry puree and enjoy.

  SECOND COURSE: tequila skate wings
   Description: taquila marinated skate wings served over texmati rice

   Ingredients: skate wings tequila texmati rice balsamic (reduced by 1/3) cilatro baby artichokes baby corn marinate skate wings in olive oil and tequila and cilantro for 1 hour. prepare rice w, grilled baby artichokes and baby corn seasoned w/ s+p hold at 160 broil skate wings serve over rice and veg mix garbish w cilantro and balsamic reduction

  THIRD COURSE: lobster stuffed pork loin
   Description: bone in pork loin stuffed w/ lobster and complimented by fried tomatillos

   Ingredients: pork loin lobsters (boiled and meat removed) reserve claws\\ tomatillos(fried) flour egg wash s+p pine apple boil lobsters reserve meat and claws, stuff pork loin wilth lobster meat seasoned w/s+p, roast loin medium. wash tomatillos dredge in egg wash and flour seasoned w/salt fry.Clean pine apple cut in half bake at 350 for 20 min remove slice season w/ suger, remove pork loin cut at bias compliment w, fried tom and baked pine apple

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Intermediate Level Mystery Box Option.

     You were allowed 25 minutes to complete this culinary challenge.

     And you TOOK TOO LONG, SORRY, but thank you for your creative menu suggestion.

SUBMITTED BY: oneil   ONEIL357@AOL.COM
on: 29-September-2003
POSITION:
Sous Chef
PRELIMINARY COMMENT:
LETS GET IT ON!

THE SUGGESTED MENU:

  FIRST COURSE: SPINACH SLAD W/FRIED SWEET BREADS
   Description:

   Ingredients: SPINACH

  SECOND COURSE:
   Description:

   Ingredients:

  THIRD COURSE:
   Description:

   Ingredients:

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Intermediate Level Mystery Box Option.

     You were allowed 25 minutes to complete this culinary challenge.

     And you only needed 17.80 minutes to do so, CONGRATULATIONS

SUBMITTED BY: Kipp Nesbit   macroosta@yahoo.ca
on: 23-September-2003
POSITION:
Chef
PRELIMINARY COMMENT:

THE SUGGESTED MENU:

  FIRST COURSE: Oysters La Von
   Description: Oysters, red wine vinegar, ground white pepper ,2 eggs , cous- cous,

   Ingredients: Combine oysters, red wine vinegar, 2 eggs, and cook cous cous, rolled and baked for 20-22 mins.

  SECOND COURSE: Salad Devon
   Description: Balsamic, olive oil, salt, sugar, zuchinni flowers ,egg

   Ingredients: 1 coddled egg on a bed of zuchinni flowers topped with balsamic vinagrette which is devon dressing

  THIRD COURSE: Duckling Supreme
   Description: duck, honey, veal sweetbreads, flour, butter, egg, ground white pepper, salt. grapeseed oil, cream , strawberries , tomato , leek

   Ingredients: honey roasted duckling, suateed veal sweetbread,garnished w/ creamy tomato, leek & grapefruit puree.. topped w/ tomato concasse

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Intermediate Level Mystery Box Option.

     You were allowed 25 minutes to complete this culinary challenge.

     And you only needed 10.58 minutes to do so, CONGRATULATIONS

SUBMITTED BY: Kipp Nesbit   macroosta@yahoo.ca
on: 23-September-2003
POSITION:
Chef
PRELIMINARY COMMENT:

THE SUGGESTED MENU:

  FIRST COURSE: Oysters La Von
   Description: Oysters, red wine vinegar, ground white pepper ,2 eggs , cous- cous,

   Ingredients: Combine oysters, red wine vinegar, 2 eggs, and cook cous cous, rolled and baked for 20-22 mins.

  SECOND COURSE: Salad Devon
   Description: Balsamic, olive oil, salt, sugar, zuchinni flowers

   Ingredients:

  THIRD COURSE:
   Description:

   Ingredients:

 A MYSTERY BOX MENU COMPETETION ENTRY

     You selected the Advanced Level Mystery Box Option.

     You were allowed 25 minutes to complete this culinary challenge.

     And you only needed 17.07 minutes to do so, CONGRATULATIONS

SUBMITTED BY: TonyGardizi   TonyGardizi@yahoo.com
on: 7-September-2003
POSITION:
Executive Chef
PRELIMINARY COMMENT:

THE SUGGESTED MENU:

  FIRST COURSE: Grilled Day scallops
   Description: w/pintobean,babyartichoke salad and cheeryvinegorit

   Ingredients: Day Scallops ,pintobeans baby artichoke dry cherry red wine vinegar

  SECOND COURSE: main lbster and baby corn salad
   Description: w/ tosted sliced almonds,jerusalem artichoke and grapseedoil

   Ingredients: main lobster ,baby corn ,sliced almonds, jeruslem artichoke grapseedoil

  THIRD COURSE: grilled porkloinand pinapple salsa
   Description: w/texmatie rice ,taquilla glaze

   Ingredients: porkloin ,pinapple,cilantro,tomatillo,texmatie rice, taquilla

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