Menu Flan de Naranga Boljol Flan de Naranga As a way of practice for my practical I prepared this rexipe for my wife and kids. They really seemed to enjoy this dessert My wife descibed it as light and fluffy. Boljol
I prepared this dish for my family and freinds they all described the dish as light and fresh. I wanted to do this recipe to compare the difference between the types of fish used. In class we used smoked white fish instead of salt cod. The smokiness of the smoked white fish add a nice smoky flavor profile thatnI prefer over tje salt cod.
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Menu Curried Kid Camarones Sofrito Humitas Ecuatorianas Pozole Blanco Salad of Hearts of Palm with Passion Fruit Vinaigrette The recipes that I prepared were the curried kid which had a nice balanced flavor profile and was prepared correctly for the meat had a nice moist and tender mouth feel. The second recipe that I prepared was the Tostones, Chef Alyssa stated had great technique, but waa a bit over done. I believe that if I saute they may have came out better. Curried Kid (Lamb) Trinadad Salad of Hearts of Palm with Passion Fruit Vinaigrette (all islands) Humitas Ecuadores (Ecuador) Aji Criolle
History The Caribbean (West Indies or Antilles) was Christopher Columbus first stop in the New World in 1492. He mistook the Islands for the coast of India. Today 70 percent of the people of this region are of African descent due to the European slave trade. Most of the Caucasians live in Cuba, the Dominican Republic, and Puerto Rico and The inhabitants of the other islands are overwhelmingly of African descent. Menu Buljol: Flaked Saltfish (Trinidad) Yuca Mufongo with Cilantro Aioli Sauce (Puerto Rico) Jamaican Jerk Beef Steak Arroz Mamposteao: Rice and Beans (Puerto Rico) Mojo de Amarilos: Ripe Plantain Chutney (Puerto Rico) Coo-Coo (Barbados) I was very excited to do this dish I have wanted to work with salt cod since last quarter. We did not have any salt cod ,so we substituted smoked white fish. The white fish add a a light smokiness which gave the dish a light and fresh flavor profile. My use of salt has greatly improve and it shows in the Coo Coo which had a nice balanced flavor. Because the plantains were not the correct ripeness really impacted the balance of the chutney. The chutney also need to be balanced with more acid.k
History On October 12, 1492 Columbus made landfall on one of the Bahamian islands the Caribbean not Asia which he believed. Menu Sweet Potato Cake (Martinique) Arroz con Pollo: Chicken and Rice (Puerto Rico) Ensalada de Aguacate y Piña: Avocado and Pineapple Salad (Cuba) The rice was slightly undercooked and ned to cook a aditional 30 seconds. The chicken should have been to be pulled about 1 minute sooner because it was slightly overcooked but had a well balanced flavor. Use less annato oil next time. The salad had nice balanced flavored viniagrette. But the salad could have been tossed better. The sweet potato cake was made poperly but the use of spiced rum did not balance the flavors correctly. Next time should also use fresh sweet potato.nd .
History Citrus was introduced to the Spanish and Portuegese by the Moors of Northern Africa. Chimichurri was named after a Irish soldier Jimmy Mc Curry. Menu
Empanadas de Camarones and Chimichurri Sauce The empanadas had a nice flaky texture and anice golden brown color. the filling had a nice balanced flavor profile. Ceviche Mixto The ceviche was well blanch and cooked in the acid very well. It was well balanced of but need a pinch more salt. It also had nice visual presentation on the scallop shell. Feijoada (Bean stew)
The bean was very well cooked but lacked seasoning and flavor from the bacon. Christopher Columbus, on his third voyage sailing from Spain to the coast of Venezuela in 1498. Venezuela declared itself independent of Spain in 1811
Tamales de Espinaca con Queso (Brazil) Spinach and Cheese Tamales I prepared the filling and Chef Alissa stated that the filling had a nice flavor which I fully agree. I should have chopped the spinach which wuold have improved the texture. The beans had a nice balanced flavor and texture. The plantains were sliced thin and had a nice flavor and texture. Pabellon Criollo when finished resembles a Venezuelan flag. In this dish I prepared the filling and Chef Alissa stated that it had a nice flavor profile which I fully agree. I should have chopped the spinach which wuold have improved the texture. Symbol of Venezuela's independence the blu represents courage, yellow represents wealth, and red represents the blood spilled for independence. The Inca ruled in South America when the Spanish explorers first arrived in the sixteenth century. The Inca empire, covered a large portion of South America in the fifteenth century and the first quarter of the sixteenth century. It covered most of modern-day Peru, part of Ecuador, and Bolivia, northwest Argentina, and the greater part of Chile. The Incas built roads, which included both mountainous and coastal routes to control such a large empire. Menu Hearts of Palm Soup Ceviche de Champinones Vatapá de Galinha: Chicken in Nut and Dried Shrimp Sauce (Brazil) Sopa de Palmito: Hearts of Palm Soup (Brazil)
The soup was very well balanced and had a nice consistency. Should have prepared garnish right before service to preserve the crispness. Ceviche de Champiñones: Mushroom Ceviche (Peru) The mushroom ceviche was nicely balanced and had good flavor. It also a nice visual appearance from precise knife cuts julienne were slightly long. History The conquest of Mxico by Spain in 1521 greatly influenced Mexican cuisine. The conquistadors introduced pigs, cows, and sheep, and they also introduced dairy products such as cheese and the fat from the cattle. The Spanish, who was influenced by the Arabic Moors of western Africa, introduced western African features to the cuisine of Mexico. Highly seasoned and spiced meat casseroles, hot pots of meats and vegetables, fruit syrups, and pasta and rice pilaf are Arab in origin. The Spanish brought many herbs as well as an abundance of Far Eastern spices like cinnamon and cloves. Recipes covered this week Guacamole: Avocado Dip Sopa de Fideos Aguada: Noodles in Tomato Broth Chiles en Nogada: Chiles in Walnut Sauce Frijoles de Olla: “Pot” Beans Corn Tortillas Arroz con Leche: Mexican Rice Pudding Me and Mark worked together on the Chiles en Nogada: Chiles in Walnut Sauce I prepped and prepared the filling while Mark roasted the peppers and prepared the walnut sauce. The color scheme of this dish represents the Mexican flag. The filling had nice knife cut and great texture as well as nice flavor. The Sauce could of used a touch of salt. The peppers were not overly roasted which made it easier to stuffed with the filling.
Recipe covered this week Nopales en Chipotle Adobado: Nopales in Chipotle Sauce Pavo con Salsa de Achiote a la Yucataneca: Yucatán-Style Steamed Turkey in Achiote Sauce Pickled Red Onions Arroz Blanco: White Rice Salsa de Jitomate Cocida: Cooked Tomato Sauce Churros Mexican Hot Chocolate Pico de Gallo The recipes that I prepared was the Nopales and the tomato sauce. I also broke down the turkey in which Chef Alissa stated that I did a very good job leaving very little meat on the carcass.
Chef said that the tomato sauce had good consistency and the flavors were well balance. I have been working on my use of salt. Chef also stated that nopales were cleaned and prepped properly and cooked appropriately so they were not slimy. She felt that the Nopales were a little too spicy, but had good balance otherwise. Sould have reduced the amount of chipotles used in recipe. Turkey was shredded well. Overall I felt that this menu really shows the differences in flavor between traditional Mexican and Tex - Mex cuisine. |
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