Tag Archives: American Regional

American Regional Final

We were given the option of 3 menus that we would draw from and cook. Each menu had one item we had never made before.

My menu was:
-Poblano and Potato Soup
-Mesclun Salad with Cranberries and Apples
-Tandoori Chicken (This was the item we had never made before)
-Rice Pilaf
-Sauteed Green Beans
-Peach and Blueberry Cobbler

We were partnered with people we had never worked with either. My partner was really nice and we worked really well together.  We got a 98! We were also the second team finished.

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The Final Line Up

 

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Poblano and Potato Soup

I mentioned before that I adore this soup. The only problem we had was the soup was a little to thick and it was under seasoned.

Mesclun Salad with Cranberries and Apples

Mesclun Salad with Cranberries and Apples

This salad is one of my favorites. I love the dressing paired with the apples. The only problem with it was the knife skills.

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Tandoori Chicken with Rice Pilaf and Sauteed Green Beans

Chef said that normally students mess up the Tandoori sauce by over-reducing it. We didn’t though! The rice pilaf and green beans were perfect.

Peach and Blueberry Cobbler

Peach and Blueberry Cobbler

I made a special whipped cream to go with the cobbler. It was loaded with Brandy. The cobbler was amazing. 

We also had to do knife skills. My knife skills suck. Really really suck. I use my knife to cut butter, that’s really it.

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So here is my tray. I got an 85. Which isn’t terrible, but I did better in the past. I had some issues withe potatoes (both the tourne and the allumete) I also didn’t mince the garlic enough.

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Hawaiian Style Steamed Red Snapper

Menu
-Crispy Spring Rolls with a Spicy Pineapple Sauce
-Spam Musubi
-Chinese-Style Steamed Red Snapper
-Steamed Japanese Rice
-Vegetable Tempura
-Char Sui

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The Line Up (and Valentina)

This was a crazy night! I made the snapper!

Crispy Spring Rolls with a Spicy Pineapple Sauce

Crispy Spring Rolls with a Spicy Pineapple Sauce

These were amazing and so was the sauce. I wanted to eat them all.

Char Sui

Char Sui

Char Sui is a pork dish that’s flavored with ginger among other spices. I plated it on the vegetable tempura, because we ran out of rice.

Spam Musubi

Spam Musubi

I actually liked this dish. I liked spam. Even better, my family loved it.

Me with the Fish!

Me with the Fish!

That is a salmon. I had to scale him, which was an interesting experience. The scales like to fly off at weird angles and get everywhere. Even when the scaling is done in a trash bag.

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After I scaled him, I steamed him with veggies. After he was steamed, I heated up some oil until it was smoking. Then I poured it over him! It was so cool! Here he is all dressed up.

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He was delicious. Chef offered us extra credit to eat one of his eye balls. Seeing as this was something I would never do in real life, I decided to do it. That was a mistake. Fish Eye Ball tastes like straight up fish oil. That’s not terrible if you like fish, but I don’t. There was a moment when I couldn’t get the fish down my throat, but I wasn’t going to spit it out so I was just holding it in. Everyone was watching me just hold it in my mouth. It was terrible. There’s also this hard chalky part to the eye ball which is actually a fish cataract. The fish taste wouldn’t leave my tongue all night.

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Robin kissing Mr. Fish

Hawaiian Ahi Poke

Menu
-Ahi Poke
-Caramelized Salmon with a Orange-Shoyu Glaze
-Lemongrass Buerre Blanc
-Sauteed Mixed Vegetables
-Steamed Japanese Rice with Fired Basil Leaves
-Pineapple Fritters with Maui Mango Sauce

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The Line Up

Hawaii! Did you know that there is nothing native to Hawaii? Everything has been brought in.

Ahi Poke

Ahi Poke

Ahi Poke is a marinated, raw, sashimi grade tuna dish. We paired it with some fried wanton wrappers. It was an interesting dish. I’m not a big fish fan, and it has a really strong fish flavor. The tuna was GIANT.

Caramelized Salmon with an Orange Shoyu Glaze with Lemon grass Buerre Blanc, Sauteed Mixed Vegetables, Steamed Japanese Rice, and Fried Basil Leaves.

Caramelized Salmon with an Orange Shoyu Glaze with Lemongrass Buerre Blanc, Sauteed Mixed Vegetables, Steamed Japanese Rice, and Fried Basil Leaves.

Shoyu is another name for Soy sauce. The salmon was really good. Frying the basil was a scary experience, because of the high water content in the basil leaves, they pop when you put them in the hot oil.  When you make the rice, you have to rinse it very very very well. I spent maybe 15 mins just washing it.

Pineapple Fritters with Maui Mango Sauce

Pineapple Fritters with Maui Mango Sauce

These were really good. (I sliced the pineapple and that was a pain in the butt, but it was worth it) They had a cinnamon sugar added to the dough that went really well with the mango sauce. We made the mango sauce by scratch too!

Southwestern and Rocky Mountain Venison Steaks

Menu
-Poblano and Potato Soup
-Marinated Quail with Spinach Salad
-Venison Steaks with Dry Mushrooms
-Fingerling Potatoes with Basil and Parsley
-Broccoli with Candied Pecans
-Southern Cheddar Cheese Spoon Bread
-Tres Leches Cake

The Line Up

The Line Up

We made a lot of food this night. I’m not even sure how we got through it. It started out with just two of us. I was prepping things so quickly that by the time 3 more people showed up we were almost done. So I had my hand in almost everything. We ended up burning the sauce. Maybe because I was fixing the cake that stuck to the pan.

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Poblano and Potato Soup

This soup, as two of my group members told me, is common at Mexican Weddings. I am in love with this soup. It’s like a spicy potato soup. Actually, It IS a spicy potato soup.

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Marinated Quail with Spinach Salad

I can’t eat quail. It’s like cornish hens. They look too much like what they are. Worse, they look like baby birds.

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Southern Cheddar Cheese Spoon Bread

This was like a cheesy souffle. I wasn’t a fan.

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Venison Steaks with Dry Mushrooms with Fingerling Potatoes with Basil and Parsley, and Broccoli with Candied Pecans, and Southern Cheddar Cheese Spoon Bread

I really liked the Venison. It was nice and gamey. The Broccoli was spicy thanks to some cayenne in the candied pecans.  The potatoes were everyone’s favorite.

Tres Leches

Tres Leches

We had a little accident with the Tres Leches. The girl who made it forgot to replace the parchment paper when she added the milk to the cake. It was stuck to the pan. It made a huge mess when she flipped it, so she asked me to try and fix it. We had enough big pieces that I was able to smush it back into a moon shape. I then iced it to hide the flaws. A good decorating job will hide anything.

Southwestern and Rocky Mountain Pumpkin Seed Crusted Trout

Menu
-Porrusalda Leek Soup
-Navajo Fry Bread
-Pumpkin Seed Crusted Trout
-Calabacitas con Maize
-Annatto Rice with Queso Fresco

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The Line Up

This was a really good meal!

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Porrusalda Leek Soup with Navajo Fry Bread

This soup was heavenly. I made the Navajo Fry Bread. It was a lot like making tortillas, and just as delicious.

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Pumpkin Seed Crusted Trout with Calabacitas con Maize and Annatto Rice with Queso Fresco

I liked the pumpkin seed crust on the trout. It added a nice flavor to it. Annatto is a spice similar to Saffron. That, paired with the Queso Fresco was heavenly. Calabacitas con Maize is basically a zucchini and corn dish with a kick of spice.

 

California

Menu
-Caesar Salad
-Sauteed Duck Breast with Port Wine Reduction
-Saffron Risotto
-Creamed Spinach
-Strawberry Shortcake with Cornmeal Biscuits

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The Line Up

CALIFORNIA!

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Who doesn’t love a good Caesar salad? Especially with homemade croutons!

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Duck can actually be served pink. I wasn’t really a fan, but the saffron rice was really nice.

Southern Fried Chicken

Menu
-Southern Fried Chicken with Cream Gravy
-Pan-Roasted Butternut Squash and Turnips
-Slow cooked Greens
-Carolina Pulled Pork Sandwiches with Carolina style BBQ Sauce and Sandwich Slaw
-Banana Pudding

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The Line Up

I love the south!

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Southern Fried Chicken with Cream Gravy with Pan-Roasted Butternut Squash and Turnips and Slow cooked Greens

This chicken was amazing! It had been brined the night before so it was nice and juicy. I loved the Roasted Butternut Squash and I was surprised by the greens.

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Carolina Pulled Pork Sandwiches with Carolina style BBQ Sauce and Sandwich Slaw

We’ve made so many BBQ’s now, they’re all starting to run together, but what makes the Carolina BBQ special is spice and the vinegar. The slaw was a perfect complement to this sandwich too. I could have eaten 10.

Banana Pudding

Banana Pudding

My mom loved this one. The Banana’s were caramelized by the hot custard.

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My poor car was so loaded down with all the food/supplies.