The First Sausage Fest of Two Thousand and Ten

Lets introduce you to my 2 groupies in my GM class, this is Scott on the left (transfering to portland soon) and Neal on the right (transfering to Vegas next quarter((lucky))) They are preparing the sleeve for the sausage which is natural pig intestine casing.

They are now piping the Apple Sausage through a culinary bag (like you use for icing cakes) into the intestine.



Here are the finished products of our 3 sausages. After they are stuffed and ready we parboil for ten minutes in water seasoned well and then tossed them on the grill for like 3-5 mins. Also we have some smoked shrimp on there. We smoked with cinnamon, star anice, sugar, a bunch of spices & herbs and then some rice. We added rice because we smoked these in a wok and the rice helps burn the sugar to start the smoke of the rest of the dry herbs. Tasty lil buggers

Smokin the Ribs

So here is just an idea of my ways of doing bbq. I smoked some pork st. louis style ribs. I brined them in an apple juice brine which is just apple juice, tons of salt, some seasoning and cut in some apples. Then let soak for 16 hours. I then smoked them with mesquite for 5 hours. Tasty!

Samiches*

Tasty ones. My sandwhiches I made are the one with the egg on it which is a play on bacon, egg, and cheese. I have a goat cheese spread on bottom infused with bacon fat and bits, then a over easy boiled egg yolk. This dish is called a Tea Sandwich. The other one I made is the Steak one. We brined the meat in a blood orange solution over night. Real good.

Bringin Sexy Back

Ok so right here we have a Tempura Shrimp Carpaccio Sushi Roll. Basically we beer tempura dipped some cajun shrimp, and wrapped that in rice with Beef Carpaccio on the outside acting like the seaweed. Beef carpaccio is raw beef, sliced on a deli slicer paper thin. Its really good, and used in sushi... even better! This is a zoom in shot on a slice used for plating. Please mind the mushrooms laying across the top, another student placed those over the top hiding the amazing sushi roll. The roll is topped off with a Soy/Balsamic vinegar reduction(tasty). Thats what the drizzle is.



This is a smoked salmon and caviar blini. A blini is a potato pancake basically, awesome texture and presentation on a blini. I used the blini as the base, set in the salmon and caviar to represent a clam almost and topped with a second blini. Then garnished with a cayenne mouse and chives.


This is a full plate of the Carpaccio sushi, then at the top is a Poached Sea scallop and smoked salmon rose on top of a canape. To the left is a sun-dried tomato and goat cheese boat. Its a tart shell with the tomatoes and cheese mixed in and baked. Has a nice tang and sweet combo.


And finally we have the front dish is a grilled portabello mushroom topped with an herb salad. We have marinated the mushroom in oils, spices, and herbs then grilled. In the back is a sweet tart dough mushroom pie. This is carmelized onions, mushrooms, and some mascarpone cheese stuffed in the boat and baked.

Garde Manger Week 2

Descriptions coming soon, just wanted to show some pics off.
We have here salad of lavender and pepper seared ahi tuna with whole grain mustard sauce, and Salad of sweet and bitter greens with balsamic mustard vinaigrette.

First week Garde Manger (sounds like gahr mahnjay)

Ok, so what we have here are 4 salad dishes. At the top we have a Tabouli salad, it has bulgar (not very good texture) which is cooked like rice but for longer time, lemon juice and oil. We also cut up some green olives and topped it with a butterhead lettuce leaf.

Next going clockwise we have a Spicy Mango Chutney Chicken Salad, great flavor and pretty quick and simple. In this dish we pickled grapes (awesome flavor) which we spiced up the pickling liquid to make the *spice come alive. So basically the ingredients that are commonly used is chicken, celery diced, green onions diced or sliced, the chutney which i'll go over in a second, mayo, and grapes. I chopped the chicken in this dish, pickled the grapes as said before, hand made the mayo with oil, egg yolks, and some vinegar, and made the chutney by reducing water and sugar then adding spices and mango then cooking for 20 minutes to soften and flavor fully.

Next dish is a Couscous salad. Couscous is a pasta, different texture but I enjoy, also has a unique flavor alone. Cut up into medium dice red peppers, green peppers, green onions sliced on a bias, cucumbers peeled and diced, black olives, and red onions julienned 1/8" X 1/8". Then you can make any dressing you desire but we made a orange vinagerette. Basically oil and fresh orange juice. 3-oil to 1-oj.

Last salad on the left is a Winter White Salad. Basic salad with winter seasoned vegetables, then a blood orange vinagerete with a blood orange slice garnish.

Taste Of Asian

This is some home cooking, just a quick stirfry of veg and noodles, little soy sauce, you know... asian.


Asian Cusine Saturday from 8-1 for this winter quarter... Deadly day and time but the food producing is worth the time. We whipped up these clams in just a couple of minutes. Really simple, boil or steam your clams till they open and are partially cooked (takes a couple of minutes) then you just toss some soy sauce and veg oil in a Wok, add sugar, salt, and ginger, brown all of it. Toss in clams and toss them around for a couple-a-minutes and BAM. You done. Squirt some lemon over and garnish. This is served buffet style in class because we were just expirementing. Better plating coming.