AR notebookPDF

8/14/2019 AR notebookPDF

1/95

Week1


2/95

Tasting Journal /NotebookBoston Baked Beans Wk 1 Day 2

Ingredient Mise en Place Equipment needed for execution1 cup navy beans, pea beans2 oz salt pork32oz water2 garlic cloves minced cup to mato, peeled, seeded and diced ts salt1 ts pepper2 TBS Dry mustard2oz molasses 2oz Brown sugar1 bay leaf 1 Tbs cider vinegar

Methodology: Starch cookery Baking and Stewing

Method directions1. preheat oven to 300, let beans stand overnight, add salt to beans and let simmer until

tender, about 1 hou r. Drain reserving 2 cups of the liquid, addig water if necessary.2. Combine water and all remaing ing redients except the onio ns and beans simmer 2

min.3. Place in oven and bake covered for 3 hours checking occasionally to be sure the

liquid is just above the beans.4. After 2 hours remove the cover and cook for 1 more hour uncovered.


3/95

Class: CL Course Name: : Tasting Journal /NotebookCod With Clams Wk 1 Day 2

Ingredient Mise en Place Equipment needed for execution2- 4oz cod fillets2 TBS oil, vegetableSalt and black pepper TT10-1 2 clams little necks scrubbed3 TBS olive oil2 bay leaves6 garlic cloves minced1 cup onions fine dice cup white wine1/4 cup stock1 ts thyme chopped1 TBS parsley 2-3 TBS butter

Time line:

Methodology:> Broil> saut> mounting with butter beurre blanc sauce

Method directions1. Preheat oven to 400. Trim the fich to remove scales or bones and rub with oil and

salt and pepper.2. Cook fish until just done. Heat olive oil and bay leaves in sauce pan using low heat,

when leaves begin to brown, add the onion and garlic. Cook u ntil onions are lightlygolden, turn heat to medium and add white wine and stock.

3. When sauce begins to boil, add clams and cover saucepan. Remove clams when theyopen an d bay leaves.

4. Reduce liquid and add Thyme and parsley. Monte au beurre with butter and seasonwith pepper. (clams provide enoug h salt)

5. Service- place fillet on plate with 5 clams around it.


4/95

Class: CL Course Name: : Tasting Journal /NotebookItem made: Green Beans with Fried Onions Wk# Day

Ingredient Mise en Place Equipment needed for execution1 pound Green Beans2 tbs. Butter1 cu p White mushrooms, sliced cup Onions, thinly sliced1 cup Flour

Time line

Methodology

> Vegetable Cookery> Saut> Blanch

Method directions1. Cook the g reen beans in boiling salt water until tender2. Shock the green beans in an ice-water bath and reserve.3. Soak the onions in ice water for 1 hour. Drain and dry the onions thoroughly, then

toss them in the seasoned flour mixture until they are coated.4. Shake off the excess flour and deep fry at 375 until golden brown and crispy5. Melt the butter and saut the mushroo ms over medium-high heat until tender, add the

green beans and heat thoroughly. Top with the fried onions just before serving.


5/95

Class: CL Course Name: : Tasting Journal /NotebookItem made: Horseradish Sauce, Version I Wk# Day

Ingredient Mise en Place Equipment needed for execution2 tbs. Horseradish1 cup Sour cream1 tbs. lemon juiceDash of Tabasco sauce1 tea. salt

Time line

Methodology

Method directions1. Combine, mix until smooth, and chill.


6/95

Class: CL Course Name: : Tasting Journal /NotebookItem made: New England Boiled Dinner Wk# 1 Day 1

Ingredient Mise en Place Equipment needed for execution2lbs. Corned beef b risket, trimmed1 tbs. Pickling spice2 each Garlic cloves, peeled12 oz. Turnips, yellow, pared and shaped8 each Onio n, pearl white, peeled8 each Red bliss potatoes, peeled12 oz. Carrots, pared and shaped20 oz. Green cabbage, cut in 4 wedges1 tbs. Parsley, fresh, choppedCheesecloth

Time line

Methodology>Submerged poaching>Vegetable Cookery

Method directions

6. Place the corned beef in a large pot with enough cold water to cover it by 1 inch; addpickling spice tied in cheesecloth and garlic, and bring to boil

7. Lower heat and cover, simmer 2-3 hours or until fork tendet8. About 3 0 mins before the meat is done, add the tunips, onions, potatoes, and carrots.

Continue simmering u ntil the veggies are tender, about 25-3 0 mins. Remove thecorned beef and wrap it in foil to keep warm. Remove pickling spices

9. Add cabbage and cook remaining veggies until tender10. Drain all the veggies, and reserve liquid.11. Slice corned beef perpendicular to the meats natural grain into thick slices12. Serve corned beef with hot veggies and cooking liquid .13. Garnish with chopped parsley14. Serve each portion with horseradish sauce


7/95

Week2


8/95

Class: CL Course Name: : Tasting Journal /NotebookApplesauce Cake with Caramel Glaze Wk 2 Day 1

Ingredient Mise en Place Equipment needed for execution1 cup Butter at room temp 10-inch Tube pan2 cups Brown sugar Whisk1 Egg 2 Alum. Bowls3 cups Flour Grinder2 tea. Baking soda Cake rack -tea. Salt Ladle1 tea Ground cinnamon1 tea Ground nutmeg1 tea Ground cloves2 cups Applesauce, unsweetened2 cups raisins1 cu p Walnuts, coarsely ch opped

FOR THE GLAZE1 cup Brown sugar -cup b utter -cup Evaporated milk

Methodology:

Method directions5. Preheat oven 350. Grease and flour a 10-inch tube pan.6. Cream the bu tter until smooth. Gradually add the brown sugar, beating u ntil light and

fluffy.7. Add the egg; beat well.8. Sift together 2 cups of flour, the baking soda, salt, and spices. Add to the creamed

mixture in batched alternating with the applesauce. Beat well after each addition.9. Dredge the raisins and walnuts in the remaining flour; fold into the batter.10. Pour the batter into the prepared pan. Bake for 1 hour and 15 mins or until cake tests

done.11. Cool cake in pan 15 mins, then invert onto a cake rack to cool completely.12. Meanwhile, prepare the g laze. Combine the brown sugar, butter, and milk.13. Heat, stirring co nstantly, until the mixture reached soft-ball stage. Remove fro m the

heat, and beat about 5 mins or until thick.14. Drizzle the hot sauce over cooked cake.


9/95

Class: CL Course Name: : Tasting Journal /NotebookBuffalo Chicken Wings Wk 2 Day 1

Ingredient Mise en Place Equipment needed for execution12-1 4 Chicken wings Frying pan6 cups Veg oil, for frying Measuring cup cup Butter Knife3 tbs. Hot sauce Paper towels2 tbs. Cider vinegar 2 alum. bowlsSalt, to taste2 cu ps Celery sticks

For blue cheese dressing cup Mayonnaise cup Yogurt cup Blue cheese, crumbled

Methodology:

Method directions15. Cut off chicken wing tips, and halve chicken wings at joint.16. Heat oil to 375, pat wings dry, fry till cooked.17. Drain on paper towels.18. Combine b utter, hot sauce, vinegar, and salt over medium heat, and warm until bu tter

is melted.19. Add chicken wings and toss to coat.20. Combine mayonnaise and yogu rt. Stir in Blue cheese.21. Serve wings warm, with celery sticks and dressing.


10/95

Class: CL w Course Name: American Regional : Tasting Journal /NotebookCrab Puffs Wk 2 Day 1

Ingredient Mise en Place Equipment needed for execution3 oz. Crap meat, claw and back Aluminum Pot -cup Cheddar cheese, grated Measuring cup1 tbs. Green onion, minced Knife -tea. Worcestershire sauce -tea. Dry mustard -cup -cupSalt -cup flour2 Eggs(Large)

Methodology:

Method directions22. Preheat oven to 400F.23. Combine the first 5 ingredients and mix well.24. Combine the water, butter, and salt over medium-hig h heat and bring to a b oil.

Immediately remove from heat and add the flour, beating until mixture leaves sides of pan and forms a ball.

25. Add the eggs, one at a time, beating thoro ughly after each addition.26. Thoroug hly blend in crab mixture.27. Drop by small teaspoonfuls onto un-greased baking sheet.28. Bake 15 mins, reduce heat to 3 50F, and bake 10 mins longer.


11/95

Class: CL Course Name: : Tasting Journal /NotebookRoast Duck with Garlic and Honey Wk 2 Day 1

Ingredient Mise en Place Equipment needed for execution1 Long island duck, whole Frying pan8 Garlic cloves, peeled Measuring cupSalt, black pep Knife cup Orange or tangerine juice, save peels Paper towels6 tbs. butter 2 alum. bowls2 cups Red onion, dice1 cup Parsnips, peeled, 1 dice1 cup Turnips, peeled, 1 dice2 cups Carrots, 1 dice1 Dry red wine cup Honey2 tea. Thyme, chopped1 tea. Black pep per

Methodology:

Method directions29. Preheat oven 400.30. Rinse duck inside and out with cold water, reserving neck and liver. Trim excess fat

and skin.31. Pat dry and make 8 incisions in the duck breast and thighs, inserting garlic clove into

each incision. Prick the duck skin all over with a fork, but do nt pierce the meat.32. Rub duck inside and out with orange or tangerine peels.33. Truss duck and place breast side down on a rack in a roasting pan . Roast 20 min s.34. Turn duck breast side up and baste with fat; reduce heat to 35 0F and co ntinue

roasting and basting occasionally until desired d oneness is achieved, 10 to 15 minsmore.

35. Heat 1 TBS. butter over medium-low heat, add the onions, and co ok till soft, 2mins.

36. Add the duck liver and co ok, stirring until liver is firm, about 5 mins. Remove and cu tliver into - dice, then return to pan with onions.

37. Add the parsnips, turnips, and carrots; cook 1 min38. Add the remaining butter and cup orange juice. Cook until just tender and liquid is

almost gone, then set aside.39. While duck is roasting, make the sauce base. Bring the duck neck, remaining orange

juice, wine, honey, thyme, and pep per to a b oil over high heat. Reduce the heat tovery low simmer 10-15 mins, until liq. Is reduced to 1 cu p.

40. When duck is cooked, remove and let stand 10 mins befo re carving.41. Meanwhile pour the fat and pan juices into a container. Let stand u ntil clear yellow fat

separates and rises to the top. Po ur or skim off yellow fat and p oor pan juices backinto roasting pan.

42. Return pan to heat and add sauce base. Bring to a boil, scraping up the browned bitson the bottom of the pan. Reduce to sauce consistency and pour into a sauceboat.

43. Carve the d uck and serve with the vegetable mixture and sauce.


12/95

Class: CL Course Name: : Tasting Journal /NotebookRoasted Potatoes and pearl Onions Wk 2 Day 1

Ingredient Mise en Place Equipment needed for execution12 Red potatoes Frying pan12 Pearl Onions, peeled Measuring cup1 tbs. Butter, melted Knife3 tbs. Balsamic vinegar Paper towels tea. Salt 2 alum. bowlsBlack pepper, to taste4 Thyme springs

Methodology:

Method directions

44. Preheat oven 350.45. Starting at the top of each potato, pare away a -inch thick band of skin in a spiral.This now only makes them look appealing but also allows the vinegar to penetrateduring the slow cooking process.

46. Combine the onions and potatoes in a baking dish just large enough to hold them.47. Add the butter and vinegar, and toss to coat.48. Add salt and pep. Bury the thyme springs in the vegetables.49. Bake for 1 hour or u ntil tender, stirring the vegetables every 15 mins. (Brown evenly)


13/95

Class: CL Course Name: American Regional : Tasting Journal /NotebookSpicy crab soup Wk 2 Day 1

Ingredient Mise en Place Equipment needed for execution2 tbs. unsalted butter Aluminum Pot cup Onion, dice Measuring cup cup Celery, dice Knife1 cup Potato, dice2 cu ps Pealed seeded, dice cup Corn kernels2 cups Chicken stock1 tea. Seafood seasoning1 cup Crab Meat cup Green peas1 tea. Lemon juice

Methodology:

Method directions50. Heat butter over medium heat and cook onion 4 mins51. Add celery and cook 3 mins52. Add p otato, toms, corn, and chix stock.53. Add seasoning, cook 25 mins54. Add crab meat and peas, simmer 10 mins55. Correct seasoning with salt, pepper, lemon juice. Serve with crab puffs


14/95

Week2 day 2


15/95

Class: CL Course Name: American Regional : Tasting Journal /NotebookRed Swiss Chard and Spinach Saut Wk 2 Day 2

Ingredient Mise en Place Equipment needed for execution6 cups Spinach leaves, ribs removed Knife6 cups Red Swiss Chard, ribs removed Measuring cup2 tbs. Olive Oil Blanching Pot -cup Onion, minced Ice Bath1 tbs. Garlic minced Saut pan4 tbs. ButterSalt and Black pep to taste

Methodology:

Method directions

56. Bring about 3 quarts of salted water to a boil.57. Blanch chard for 2 mins and spinach for about 30 seconds.58. Drain and refresh ice water; squeeze the leaves dry by hand.59. Heat oil over medium heat and cook the onion for 3 min. Add the garlic cook 1 min.

more.60. Add butter and let melt.61. Add the spinach and chard. Cook until the liquid from the greens has evaporated and

the chard is tender, 5-7 mins.62. Adjust seasoning.


16/95

Class: CL Course Name: American Regional : Tasting Journal /NotebookSauted Soft-Shell Crab on Fennel Salad Wk 2 Day 2

Ingredient Mise en Place Equipment needed for execution1 Fennel bulb Measuring cup2 tbs. Raspberry vinegar Knife6 tbs. Olive oil Saut pan4 Soft Shell craps, prime grade, cleaned 4 plates cup Flour Tongs tea Salt Alum. Bowl tea Black Pepper tea Oregano(dried)Vegetable oil, as needed, for sauting1 tbs. Garlic, minced

Methodology:

Method directions63. Trim the stalks and feathery tops from the fennel. Cut the bulb in half from top to

root. Slice into very thin slices.64. Combine the raspberry vinegar and olive oil; toss with the fennel. Correct the

seasoning (can be held for 1 hour before serving).65. Combine the flou r, salt, pepper, and oregano .66. Dredge the crabs in the seasoned flour; shake off excess flour.67. Heat oil over medium heat and cook garlic 1 min.68. Add crabs to pan; add more oil if necessary, Cook until golden brown on both sides.

When done, there should be very little or n o oil left in the pan and the crabs should becovered with garlic and flou r scrapings.

69. Divide the fennel salad among 4 plates and top each salad with 1 crab.


17/95

Class: CL Course Name: American Regional : Tasting Journal /NotebookScallops with Mushrooms and Asparagus or green beans Wk 2 Day 2

Ingredient Mise en Place Equipment needed for execution4 tbs. Butter Measuring cup2 Shallots, minced Knife3 cups White Mushrooms, sliced Saut pan2 cups Asparagus or Green bean Cheese Grader cup Sherry wine2 tbs. Olive oil12 oz . Scallops sea or baySalt and Black Pepper, To Taste4 tbs. Parmesan Cheese, grated2 tbs. Parsley, chopped

Methodology:

Method directions70. Heat 2 tablespoons butter and cook the shallots 1 min.71. Add the mushrooms and cook 2 mins, stirring.72. Add the asparagus or green beans, cook 1 minute, add the sherry, and set aside73. Using a nonstick pan, heat the oil until very h ot.74. Season the scallops, and sear u ntil golden brown.75. Add the remaining butter halfway through cooking to achieve a nutty flavor.76. Divide mushrooms and asparagus amon g plates and top with scallops.77. Sprinkle with Parmesan cheese and parsley, and serve.


18/95

Class: CL Course Name: American Regional : Tasting Journal /NotebookSpaghetti Squash Wk 2 Day 2

Ingredient Mise en Place Equipment needed for execution small Spaghetti squash, (cooked 375 1 hour) Measuring cup cup Butter KnifeSalt and Black Pep to taste Saut pan

Methodology:

Method directions78. Melt the butter over medium heat.79. Add the cooked strands of squash and cook until heated thoroughly.80. Season to taste with salt and pepper.


19/95

Class: CL w Course Name: American Regional : Tasting Journal /NotebookWaldorf Salad Wk 2 Day 1

Ingredient Mise en Place Equipment needed for execution3 cups Apples, unpeeled Tongs1 tbs. Lemon Juice Knife1 cu p Celery, Julienned -cup Walnuts, chop ped -cup MayonnaiseLettuce leaves, for garnish

Methodology:

Method directions81. Combine app les and lemon juice; make certain the apples are well coasted so they will

not turn dark.82. Add celery and walnuts.83. Add mayonnaise84. Arrange salad on lettuce and serve immediately.


20/95

Week3 day 1


21/95

Grilled game hen Tasting Journal /NotebookWk# 3 Day 1

Ingredient Mise en Place Equipment needed for execution4 semi boneless quail brined for 30-40 min ts thyme dry6 tbs olive oil1 ts sugar ts salt ts Dijon mustard2 tbs cider vinegar1 tbs minced parsley2 cups yellow squash zucchini long thinnoodles

Methodology Grilling methodology relish production

Time line / Method directions

1. Rub the bird with salt, pepper, thyme and 2 tbs oil.

2. Grill bird to desired doneness, 6-8 minutes per side, remove and set aside.

3. Combine sugar salt mustard vinegar remaining oil and parsley.

4. Toss the squash with the dressing.

5. Divide the squash among 4 plates and place 1 warm quail on top of squash and servewith relish.


22/95

Pan fried catfish Tasting Journal /NotebookWk# 3 Day 1

Ingredient Mise en Place Equipment needed for execution1 cup pecans chopped

1/3 cup corn meal fine grained cup bread crumbs2 tbs parsley chopped4 catfish fillets1 beaten egg with 1 tbs waterSalt and white pepper TT1 cup AP flour for dredgingVeg oil for pan fry

Methodology Pan frying


1. Place the pecans, cornmeal, bread crumbs, and parsley in a food processor and blend until

chopped.

2. Season the cat fish and dip in flour, shake off excess dip ing egg wash. Then into the

cornmeal mix. Pat and turn until completely breaded.

3. Heat oil to 350 and pan fry the fillets 2-3 min on first side, turn and cook 1-1/2 minutes

more until golden brown. And drain on paper towels.


23/95

Chef Constructive Critique

Appearance

There was too much fish on the plate, the portion size was too big.

Taste/Flavor/Seasoning

The taste of the catfish was great well balanced, the sweet potato mash needed a little bit more

salt. And the mustard greens had a little bit too much lemon juice in them.

Logic/Plate presentation

The plate presentation was a little spread out, we need to keep thinking high and tight.

What did I learn today regarding this dish (use back of Page as needed.

Successes, failures, Time line issues, Adjustments

We learned that the plating of these foods need to be more thought about, the plates that we givedo not really come out very well, and we need to think more about that.


24/95

Shrimp Perloo Tasting Journal /NotebookWk# 3 Day 1

Ingredient Mise en Place Equipment needed for execution4 oz bacon in pieces

6 oz onion in dice12 oz tom peeled seeded chopped ts red pepper flakes cup long grains rice2 cups clam juice16 oz shrimp cup parsley chopped1 tbs lemon juice

Methodology Stew methodology shellfish fabrication


1. Render the bacon over medium heat and cook until crisp. Remove to paper towel lined

plate.

2. Drain all but 2 tbs of fat from pan, add the onion and saut stirring accasionally for ten

minutes.

3. Add the tomato and red pepper flakes and cook 5 minutes. Stir in the rice and clam juice.

Bring to a boil reduce to a simmer and cover. Cook 20 minutes

4. Stir in the shrimp fluff rice. Remove from heat and cover le tstand 10 minutes

5. Add the parsley and lemon juice and reserved bacon. Season and serve.


25/95


Appearance

The appearance looked great the rice grains are very shiny and are still single grains not mashed

together.


The taste is very good, maybe a little more salt. But other than the salt the flavor is great.


There should be more shrimp on the plate, piled up on top like we had it but about 2-3 more

shrimp.



That making a shrimp with rice dish is very easy to make. The shrimp will get steamed if you just add them to the rice when the rice is done.


26/95

Slow cooked greens Tasting Journal /NotebookWk# 3 Day 1

Ingredient Mise en Place Equipment needed for execution2 bunches of mixed greens cup bacon in dice cup celery in dice2 cups onion in dice1 cup green bell pepper in dice1 hamhock2 tbs red wine vinegar1/8 ts red pepper flakes1 cup water

Methodology Boil saute


1. Pick over the greens to remove any tough stems, veins, and yellow leaves, wash and

drain thoroughly.

2. Cut into 2 in p ieces and set aside3. Cook the bacon over medium high heat until fat has been rendered brown but not

crisp.

4. Add the celery and onion and bell pepper and cook for 5 minutes

5. Reduce to medium heat and add the greens. Cover and cook, stirring occasionallyuntil the greens are wilted about ten minutes.

6. Add the hamhock vinegar and red pepper flakes cover and cook 15 minutes

7. Add the water, cover abndf simmer for 1 hou rs stirring occasionally, and correst

seasoning.


27/95

Southern Succotash Tasting Journal /NotebookWk# 3 Day 1

Ingredient Mise en Place Equipment needed for execution2 cups baby lima beans

2 tbs Bacon in dice2 tbs butter1 cup corn kernels fresh3 tbs shallots chopped1 cup hominy canned and drained2 tbs dry white wine or chicken stock cup heavy cream1 tbs parsley chopped

Methodology Par boil saute

Method directions

1. Parboil the lima beans 1 minute until just tender. And then drain.

2. Over medium heat, render the bacon until crisp and add half the butter

3. Add the shallot and cook for 2 minutes or until soft. Add the corn and cook 3 minutes

longer until the corn is tender.

4. Add the hominy and lima beans and stir to combing

5. Add the white wine and cook 3-5 minutes to reduce most of the liquid.

6. Add the cream and reduce until it begins to thicken.

7. Stir in the remaining butter. Season with salt and pepper, and toss in the parsley.


28/95

Week3 day 2


29/95

BLACK-EYED PEAS AND RICE Tasting Journal /NotebookWk# 3 Day 2

Ingredient Mise en Place Equipment needed for execution1 c. dry back-eyed peas

5 c. Water1/2 c. diced lean cooked ham1 chopped onion1/2 c. chopped green bell pepper1 clove garlic, mincedSalt to taste2 bay leavesGenerous dash red cayenne pepper3 c. cooked rice

Methodology~ rice pilaf


1. Wash black-eyed peas. Add 5 cups boiling water; boil 3 minutes

2. Cover and set aside 1 to 4 hours.Info

3. Rinse and drain peas thoroughly.

4. Brown diced ham.

5. Add onion, bell pepper and garlic. Saute until onion is tender.

6. Add peas, 2 cups water and seasonings.

7. Cover and simmer 40 to 50 minutes or until beans are tender.

8. Remove bay leafs; stir in rice.

9. Continue simmering about 10 minutes or until all liquid is absorbed.


30/95


Appearance

The color scheme of the rice and the black eyed peas was very nice.


The flavor of the rice and beans was the best rice hes had all week.


The plate up was very nice, because of the roundness of it.



We definatley thought of plate up ideas for the rice and found that it lookes very nice if we put it

in a little ramikin fist and tip it upside down then the rice turn out in a nice little circle on the

plate.


31/95

Fried green tomatoes with Remoulade Tasting Journal /NotebookWk# 3 Day 2

Ingredient Mise en Place Equipment needed for execution8 slices of green tomatoes or firm red

tomatoes cup buttermilk1 egg beaten tbs tobasco cup AP Flour1 cup yellow cornmeal ts salt1/8 ts black pepper cup for Blue cheese (Roasted red peppersauce)Roasted red peppers as neededMethodology

SBP pan frying permanent emulsion sc.

Method directions

1. Core the top of each tomato and cut into in thick slices.

2. Combine the buttermilk, egg, and tobasco.

3. Place the tomato slices in the mix for 30 minutes.

4. Combine the flour, corn meal salt and pepper

5. Drain the tomato slices and dredge in the breading mix

6. Place the slices on a baking sheet and refridgerate for 30 mins.

7. Heat oil to 350

8. Pan-fry for 45 sec to 1 min. on each side or until they are golden brown. Do not

overcroud the pan.

9. Drain on paper towels

10. Serve 2 tom slices on each warm plate. Spoon roasted red pepper sauce and sprinkle with

blue cheese.


32/95


Appearance

The fried green tomatoes had great color on the fry and there was great color on the remoulade

sauce.

Taste/Flavor/SeasoningThey all tasted great, the sauce was very good color and consistency as well as taste.


The should have been greens on the plate stacked up very neatly and nicely to get some height on

the dish.



That plate up is a big issue, even if everything tastes really good it needs to be plated up nicely.


33/95

Grilled game hen Tasting Journal /NotebookWk# 3 Day 1

Ingredient Mise en Place Equipment needed for execution4 semi boneless quail brined for 30-40 min ts thyme dry6 tbs olive oil1 ts sugar ts salt ts Dijon mustard2 tbs cider vinegar1 tbs minced parsley2 cups yellow squash zucchini long thinnoodles

Methodology Grilling methodology relish production


6. Rub the bird with salt, pepper, thyme and 2 tbs oil.

7. Grill bird to desired doneness, 6-8 minutes per side, remove and set aside.

8. Combine sugar salt mustard vinegar remaining o il and parsley.

9. Toss the squash with the dressing.

10. Divide the squash among 4 plates and place 1 warm quail on top of squash and servewith relish.


34/95

Roasted Red Pepper Sauce Tasting Journal /NotebookWk# Day

Ingredient Mise en Place Equipment needed for execution20 ouncesRed bell pepper, 34 whole

2 tablespoonsOlive oil 1Garlic clove 2Shallots, chopped 3 tablespoonsDry red wine 1/4 cupChicken stock or vegetable stock 1/2 teaspoonOregano, chopped 1/2 teaspoonBalsamic vinegar 1 teaspoonGranulated sugar


1 Roast the peppers over an open flame and turn as needed to char the surface of each pepper. Remove from the fire and wrap each pepper in plastic wrap for 10 minutes.Remove the charred skin, stem, seeds, and then dice. (Do not wash or you will lose theroasted flavor.)2 Heat the oil over medium heat, add the garlic and shallots, and cook 2 minutes.3 Add the red pepper and cook 2 minutes more.4 Add the wine, stock, oregano, vinegar, and sugar; cook 1 minute.5 Remove from the heat and puree with peppers until smooth. Strain through a finestrainer (optional).6 Adjust seasonings if necessary.


35/95

Southern Fried Chicken Tasting Journal /NotebookWk#3 Day 2

Ingredient Mise en Place Equipment needed for execution1 Chicken, Fabricated to 8 peices1 qt. Buttermilk1 cup AP. Flour2 tbs. CornstarchSalt & pep to tasteVeggie oil As NeededFor Creamy Gravy2 tbs. Veggie Oil1/4 cup AP flour2 cups Milk

Methodology Deep frying buttermilk marination

starch thickened sauce-gravyMethod directions

11. Soak Chicken in buttermilk for 1 hour at room temp. or 4 hours under refrigeration.

12. Combine the flour, cornstarch, salt, and pep .13. Remove the chicken from the buttermilk and drain. Dredge in the flour mixture,

remove excess flour. Let sit un til flour is paste like.

14. Heat oil 335 .

15. Add chicken pieces, skin side down;Fry in batches don t overcrowd the pan. Cookuntil chicken is golden brown.

16. Drain on rack & paper towels.17. Drain off oil in pan except 2 tbs.

18. Make roux with the oil and flour and cook roux to light tan.

19. Add milk, let reduce. Add seasoning.


36/95

SPICY EGGPLANT RELISH Tasting Journal /NotebookWk# Day

Ingredient Mise en Place Equipment needed for execution 1/3 cup Raisins

1/4 cup Cider vinegar 2 pounds Eggplant 2 tablespoons Olive oil 1/2 cup Onion, 1/2 inch (1.2 cm) dice 1 Green bell pepper, 1/2 inch (1.2 cm)dice CUP TOM PEELED SEEDED DICED IN 3 Garlic cloves, minced 1 Jalapeo pepper, seeded, minced1 tablespoon Honey


1. Preheat the oven to 425F (220C). Plump the raisins in the vinegar for 15 minutes

2. Bake the eggplants (prick skin) for 1 hour or until the skins are shriveled and eggplantsare soft. Remove and let cool. Peel eggplant and cut into 1/2-inch (1.2 cm) dice.

3. Heat the olive oil over medium heat, add onion and green pepper, and cook 8 minutesor until soft.4. Add the salt and pepper, garlic, and jalapeo; stir well and cook 4 minutes.5. Add the tomato, the raisins with their soaking liquid, the honey, and eggplant. Simmer 15 minutes, stirring often.6. Correct seasoning and let set overnight for flavors to blend. May be served warm, at

room temperature, or cold.


37/95

Week 4 day 1


38/95

Black Bean Soup Tasting Journal /NotebookWk 4 Day 1

Ingredient Mise en Place Equipment needed for execution2 cups 12 ounces, 340 g Black beans

1/4 cup 2 ounces, 56 g Bacon, 1/4 inch (.6 cm)dice

11/2 cups 6 ounces, 170 g Onions, 1/4 inch (.6cm) dice

2 Garlic cloves, minced 1 teaspoon 2 g Ground cumin

1 teaspoon 2 g Oregano (dried 2 quarts 64 ounces, 2 l Chicken stock

1 Ham hock 2 tablespoons 1 ounce, 28 ml Sherry wineFor the Garnish1 cup 4 ounces, 113 g Onion, 1/4 inch (.6 cm)dice1 tablespoon 1/2 ounce, 14 g Olive oil2 tablespoons 1 ounce, 28 ml Sherry vinegar2 cups 8 ounces, 226 g Boiled rice1 tablespoon 1/2 ounce, 14 g Sour cream2 tablespoons 6 g Green onions, sliced


1 Pick over the beans and soak overnight in cold water to cover. Drain.2 Render the bacon over medium heat, add the onions and garlic, and cook 3 minutesor until soft.3 Add the beans, cumin, oregano, chicken stock, and ham hock; bring to a simmer, turndown the heat, and simmer for approximately 1 to 1 1/2 hours or until beans are tender.4 Remove ham hock; cool, remove the meat, dice, and reserve.5 Puree the soup and bring back to a simmer.6 Add ham hock, meat, and sherry, and season with salt and pepper. Be sure to check theconsistency of the soup; adjust with more chicken stock if too thick.

7 For garnish, marinate onion in olive oil and vinegar for at least 30 minutes.8 Garnish the soup with rice, marinated onion, sour cream, and sliced green onions.


39/95


Appearance

The apperance of the soup was not as dark as it should be. It looked a little grey.


The flavor of the soup was amazing and tasted really good with a hint of spicy but not over

powering.


The plate looked great with the pico de gallo garnish on top, it made it great.



I learned that making this black bean soup is very easy and the black beans pretty much just give

the soup the flavor and leave room for other things to be added like cilatro and jalepenos.


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Ceviche of scallops Tasting Journal /NotebookWk 4 Day 1

Ingredient Mise en Place Equipment needed for execution1/2 cup 2 ounces, 56 g Red bell pepper, roasted, peeled, seeded, 1/4 inch (.6 cm) dice

1/2 cup 2 ounces, 56 g Yellow bell pepper, roasted, peeled, seeded, 1/4 inch (.6 cm) dice

scallops

1/4 cup 2 ounces, 55 ml Lime juice 2 tablespoons 1 ounce, 28 ml Lemon juice 1 tablespoon 1/2 ounce, 14 ml Orange juice 2 tablespoons 1 ounce, 28 ml Olive oil

1/4 cup 1/2 ounce, 14 g Cilantro, chopped pinch Ground coriander


1 Roast the peppers over an open flame and turn as needed to char surface of each pepper.Remove from the fire and wrap each pepper in plastic; steam for 10 minutes.Remove the charred skin, stem, seeds, and dice. (Do not wash or you lose the roastedflavor.)2 Peel, devein, and cut the shrimp in half lengthwise; place in a stainless steel bowl.3 Combine the peppers, and juices with shrimp; add the seasoning and toss the shrimpin the marinade. Marinate for approximately 2 hours.The shrimp will turn pinkish andbecome firm.4 Add the olive oil and cilantro; combine thoroughly. Cover and store in refrigeratoruntil needed.


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Chicken with Tamarind Ginger Sauce Tasting Journal /NotebookWk 4 Day 1

Ingredient Mise en Place Equipment needed for execution4 6 ounces, 170 g each Chicken breasts, boneless,

skinless

2 tablespoons 1 ounce, 28 ml Lemon juice

1 tablespoon 1/2 ounce, 14 ml Lime juice

2 tablespoons 1 ounce, 14 ml Vegetable oil

as needed All-purpose flour, for dustin2 Garlic cloves, minced2 cups 8 ounces, 226 g Onions, 1/4 inch (.6 cm)dice

2 teaspoons 1/3 ounce, 10 g Ginger, grated2 tablespoons 1 ounce, 56 g Tamarind paste1/2 cup 4 ounces, 115 ml Chicken stock3/4 cup 3 ounces, 85 g Red bell pepper, finely

julienned3/4 cup 3 ounces, 85 g Yellow bell pepper, finely

julienned1 tablespoon 1/2 ounce, 14 ml Olive oil


1 Rub the chicken breasts with lemon and lime juices; let marinate for at least 15 minutes.2 Heat the vegetable oil over medium heat.3 Season and dust the chicken breasts with flour, shake off excess flour and saut untillightly browned, 2 to 3 minutes per side.4 Remove browned chicken and pour off excess oil.5 Reduce the heat to low, add the garlic and onions, and cook until onions are lightlycolored, 3 to 5 minutes.6 Add the ginger, tamarind, and stock. Return the chicken to the pan and bring to a simmer.Cover the pan and reduce the heat. Simmer until the chicken is cooked.7 In a separate bowl, toss the peppers in the olive oil and season with salt and pepper.

8 Serve the chicken breast coated with the sauce and topped with the pepper julienne.


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Appearance

The appearance looked good, maybe a little bit better sear on the chicken but looked good. The

chayotte was maybe in the oven a little too long.


The taste of the chicken and sauce was great, and the chayote was cooked very nicely.Logic/Plate presentation

The plate presentation was pretty good maybe a little bit more color and bring the chicken so that

its not hiding underneath the roasted red peppers.



I learned not to try and spead things up, like the chayote, we put in the salamander and the cheese

on top got a little burnt. But also when plating up dont hide the main item on the plate which

was the chicken and it was hard to see underneath the peppers.


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Stuffed Chayote Squash, chorizo with Tomato, Mushrooms, and CheeseTasting Journal /Notebook

Wk 4 Day 1Ingredient Mise en Place Equipment needed for execution2 Chayote, split, seeds removed

2 tablespoons 1 ounce, 28 ml Olive oil

1 Garlic clove, minced

1/4 cup 1 ounce, 28 g Red onion, 1/4 inch (.6 cm)dice

13/4 cups 4 ounces, 113 g Shiitake mushrooms,cleaned, stems rem, thinly sliced

3/4 cup 3 ounces, 85 g Green bell pepper, 1/4 inch(.6 cm) dice

3/4 cup 4 ounces, 113 g Tomato, peeled, seeded,1/4 inch (.6 cm) dice

1 teaspoon 1 g Parsley, chopped

to taste Tabasco


1 Preheat the oven to 350F (175C).2 Put the chayote in a heavy-bottomed pot and add about 1 inch (2.5 cm) of boiling saltedwater. Cover tightly, reduce the heat, and boil for 10 to 15 minutes or until slightlytender. Remove the chayote and reserve.3 Heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Addthe onion, mushrooms, and green pepper; continue to cook until the moisture is evaporated.4 Turn the heat to low and add the tomato and parsley. Season the stuffing with Tabasco,salt, and black pepper, then let cool slightly.5 Spoon the stuffing into the chayote halves and top with the grated cheese.6 Bake until the chayote is tender and thoroughly heated.


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Week 4 day 2


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Floribbean Slaw Tasting Journal /NotebookWk 4 Day 1

Ingredient Mise en Place Equipment needed for execution2/3 cup 2 ounces, 56 g Green cabbage, julienned

1/2 cup 2 ounces, 56 g Red bell pepper, julienned

1/2 cup 2 ounces, 56 g Green bell pepper, julienned

3/4 cup 3 ounces, 85 g Carrots, julienned

3/4 cup 3 ounces, 85 g Yellow squash, julienned(do not use center)1/4 cup 2 ounces, 56 g Mayonnaise

1/4 cup 2 ounces, 56 g Sour cream1/2 cup 1/2 ounce, 14 g Cilantro, chopped


1 Combine all ingredients and mix thoroughly. Let flavors combine for at least 1 hour.2 Taste and adjust seasoning; serve cold.


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Golden Gazpacho Tasting Journal /NotebookWk 4 Day 1

Ingredient Mise en Place Equipment needed for execution1 cup 6 ounces, 170 g Yellow beefsteaktomato, peeled, seeded,1/4 inch (.6 cm) dice2 cups 8 ounces, 226 g Yellow bellpeppers, seeded, 1/4 inch(.6 cm) dice3/4 cup 4 ounces, 113 g Papaya, peeled,seeded, 1/4 inch (.6 cm)dice2 1 ounce, 28 g Shallots, peeled, 1/4 inch(.6 cm) dic2 Garlic cloves, 1/4 inch (.6 cm) dice2 tablespoons 1 ounce, 28 ml Tequila orwater2 slices 11/2 ounces, 42 g White bread,crusts remove1 tablespoon 1/2 ounce, 14 ml Lime juice1 tablespoon 1/2 ounce, 14 ml Sherryvinegar2 tablespoons 1 ounce, 28 ml Olive oildash TabascoFor the Garnish1/4 cup 2 ounces, 55 ml Sour cream1/4 cup 1 ounce, 28 g Green bell pepper,1/4 inch (.6 cm) dice


1 Combine all the ingredients except the seasonings and garnish in a blender or foodprocessor. Blend to desired consistency.2 Correct seasoning and add Tabasco. Chill well.3 Garnish with the sour cream and green bell pepper.


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Appearance

The appearnce had a nice color to it, but was really thick.


The taste was a little bit citrusy. Maybe sweeten it up with someother things.


The presentation was good with a nice orange slice on the rin of the glass, the mango salsa that

was inside the glass was a little much but tasted good.



I learned that when making this you really play it by ear and adjust things based on how it tastes,

if its too citrusy, then add something to make it more sweet. But overall its a fun dish to make.


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Key Lime Pie Tasting Journal /NotebookWk 4 Day 1

Ingredient Mise en Place Equipment needed for executionFor the Crust 1 cup plus 5 ounces, 141 g Graham crackercrumbs1 tablespoon1/4 cup 2 ounces, 56 g Granulated sugar1/4 cup 2 ounces, 56 g Butter, melted

For the Filling2 cups 15 ounces, 470 ml Sweetened condensedmilk6 Egg yolks3/4 cup 6 ounces, 170 ml Key lime juice1 tablespoon 1/3 ounce, 10 g Key lime zest

For the Topping1 cup 8 ounces, 235 ml Heavy cream1/2 cup 2 ounces, 56 g Confectioners sugar,sifted


1 Preheat the oven to 350F (175C).2 Combine the graham cracker crumbs and sugar.3 Add the melted butter and combine until the mixture resembles wet sand; press themixture into a 9-inch (22.5 cm) pie pan.4 Whisk the condensed milk with the egg yolks and blend in the lime juice and zest.Pour the mixture into the pan with the piecrust.RECIPES 163164 FLORIBBEAN CUISINE

Key Lime PieRECIPES 165

5 Bake for approximately 15 minutes or until the f illing is set; let the pie cool at roomtemperature for 1 hour. Be careful not to overbake the pie.6 Prepare the topping by whipping the cream with the sugar, be careful not to overmixthe cream.7 Garnish pie with whipped cream.


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Mango And Red Onion Salsa Tasting Journal /NotebookWk 4 Day 2

Ingredient Mise en Place Equipment needed for execution1 mango, peeled and chopped2 tablespoons red onion, diced fine2 tablespoons fresh cilantro, coarselychopped1 lime--zest from 1 lime2 tablespoons juice from 1 lime1 tablespoon canola oilkosher salt to tastefreshly ground black pepper to taste


1. In a bowl, combine chopped mango, red onion, lime zest, and cilantro.2. In another, small bowl, whisk together lime juice and oil. Season to taste. Pour over themango mixture. Add additional seasonings, if desired.3. Cover and refrigerate until ready to serve.


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Pan Seared Snapper Tasting Journal /Notebook

Wk 4 Day 2

Ingredient Mise en Place Equipment needed for execution

For the Marinade1 tablespoon 1/2 ounce, 15 g Ginger,grated

1 tablespoon 1/2 ounce, 15 g Garlic,minced1 tablespoon 1/2 ounce, 15 g Shallots,minced1 tablespoon 1/3 ounce, 10 g Lemon zest

1/2 cup 4 ounces, 115 ml Olive oil

2 tablespoons 1 ounce, 28 ml Lemon juice

For the Fish4 6 ounces, 170 g each Grouper fillets,skinless and boneless

2 tablespoons 1 ounce, 28 ml Olive oil

4 Cilantro sprigs


1 Combine marinade ingredients in a food processor or blender and process to a paste.2 Spread over the grouper fillets and let rest for at least 1 hour.3 Heat a pan with the oil until it begins to smoke.4 Add the fish skin side down; saut until it browns, 2 to 3 minutes, then turn over andbrown other side for 1 minute. Finish in oven if necessary.5 Serve with lime wedge, cilantro sprig, and Black Bean, Jicama, and Corn Relish


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Roasted Pork Loin Cuban Style Tasting Journal /NotebookWk 4 Day 2

Ingredient Mise en Place Equipment needed for executionFor the Pork 1/4 cup 2 ounces, 56 g Garlic cloves,

chopped1 tablespoon 1/2 ounce, 14 g Blackpepper1 tablespoon 1/2 ounce, 14 g Groundcumin1 teaspoon 5 g Salt1/8 teaspoon 1 g Cayenne2 pounds 907 g Pork loin, boneless,preferably shoulder end2 tablespoons 1 ounce, 28 ml Vegetable1 cup 8 ounces, 235 ml Orange juice

For the Sauce2 tablespoons 1 ounce, 28 ml Vegetable1/2 cup 2 ounces, 56 g Onion, 1/4 inch(.6 cm) dice1/2 cup 2 ounces, 56 g Celery, 1/4 inch(.6 cm) dice1/2 cup 2 ounces, 56 g Green bell pepper,1/4 inch (.6 cm) dice1/3 cup 2 ounces Black beans, soakedovernight, drained11/2 cups 12 ounces Chicken stock

Time line / Method directions1 Combine the garlic, pepper, cumin, salt, and cayenne. Rub the meat with the seasoningand marinate for at least 1 hour.2 Preheat the oven to 375F (190C).3 Heat the oil and sear the meat on all sides.4 Remove the meat and deglaze the pan with the orange juice; reserve pan juice forsauce.5 Roast the pork until it reaches 145F to 160F (60C to 71C) internal temperature. Letrest for at least 10 minutes before slicing.172 FLORIBBEAN CUISINE

6 While meat cooks, heat the oil for the sauce over medium heat. Add all the vegetablesand cook 5 minutes or until soft.7 Add the beans, and stock; bring it to a simmer. Simmer the sauce for about 45 to 60minutes, until the beans are tender.8 Add the reserved pan juice and season with salt and pepper.9 Puree half of the sauce and combine with remaining beans; bring back to a simmer.10 Season with a pinch of cayenne, salt, and pepper. Serve sauce with the sliced pork.


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Appearance

Appearance of the dish was so pretty, beautiful colors and bright colors. The pork was very

moist.


The taste of everything on the dish was amzing the flavor of the sauce was great flavor of the

glazed carrots were sweet and spicy. Coleslaw brought the heat from the sauce down and the

yams were perfectly done and very tasty.


The presentation was the best plate up weve had in the whole class so far.



I learned that somethings go wrong through out the day but eventually something turns out

amazing and brings up your spirits. Making and plating this dish made me very happy.


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Spicy Orange Carrot Sticks Tasting Journal /NotebookWk 4 Day 2

Ingredient Mise en Place Equipment needed for execution1/2 cup 4 ounces, 115 ml Orange juice

2 tablespoons 1 ounce, 28 g Granulatedsugar

1 tablespoon 1/2 ounce, 14 g Ginger,grated

3 cups 12 ounces, 340 g Carrots, julienned

to taste Salt and white pepper

2 teaspoons 2 g Parsley, chopped


1 Combine the orange juice, sugar, ginger, and carrots.2 Cover and cook over medium-high heat until the carrots are tender.

3 Season the carrots with salt, white pepper, and parsley.


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Warm White Beans, MesclunSalad, and Mango Chutney Tasting Journal /Notebook

Wk 4 Day 1


11/2 cups 101/2 ounces, 298 g White beans, picked over, soakedovernight

1/4 cup 2 ounces, 55 ml Olive oil

3 Garlic cloves, minced

1/2 cup 2 ounces, 56 g Celery, 1/4 inch (.6 cm)dice

1/2 cup 2 ounces, 56 g Onion, 1/4 inch (.6 cm)

dice1/2 cup 2 ounces, 56 g Carrot, 1/4 inch (.6 cm)dice

2 cups 16 ounces, 470 ml Chicken stock1 Bay leaf 1/2 teaspoon 1 g Ground cumin

For the Vinaigrette1/4 cup 2 ounces, 58 ml Sherry vinegar

3/4 cup 6 ounces, 170 ml Olive oil2 tablespoons 1 ounce, 28 ml Lemon juice1/2 teaspoon 1 g Dry mustardto taste Salt and black pepper3 cups 41/2 ounces, 126 g Mesclun (baby fieldgreens) mix


1 Drain beans.2 In the olive oil, saut the vegetables for 3 minutes or until just soft.3 Add the bay leaf and cumin, and saut 1 minute.4 Add the beans and stock, and simmer 30 minutes or until beans are tender. Add moreliquid if necessary.5 Combine all the vinaigrette ingredients; whisk to combine well.RECIPES 1696 Drain the beans if the liquid has not been absorbed, remove the bay leaf, and toss withall but 1/4 cup (2 ounces, 58 ml) of the vinaigrette.


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7 Toss the mesclun mix with the remaining vinaigrette. Place the salad greens on plateswith the warm beans. Garnish with Mango Chutney (page 171).


Appearance

The appearance had a good color scheme and looked nice and glossy.


The taste was very good, good bean mixture and dressing on the greens.


The plate presentation was a little bit too big, needs to be about half the size that it was, but

it had good symmetry.



I learned that we really need to think about portionality and plate up.


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Week5 day 1


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Bread Pudding with Whisky Sauce : Tasting Journal /NotebookItem made: Wk# Day

Ingredient Mise en Place Equipment needed for execution1 cup plus 11 ounces, Milk 2 cups ( 1/ 4 baguette French bread, day-old, cutinto 1 1/ 2- to 2-inch cubes 1 Egg, beaten 1/ 3 cup 2 1/ 2 ounces, 70 g Granulated sugar 1 1/ 2 teaspoons 7.5 ml Vanilla extract 1 tablespoon 11 g Raisins, soaked in Cointreau orKirsch 1 tea spoon 2 g Ground cinnamon 1/ 4 teaspoon 1 g Grated nutmeg 2 tablespoons 1 ounce, 28 g Dark brown sugar 1 1/ 2 tablespoons Uns alted butter, in small cubes

Methodology

- Steam and baking- reconstitution of dried fruits

Time line / Method directions1 Soak the bread in 6 tablespoons (84 ml) of the milk for 1 hour.2 Preheat oven to 300 F (149 C). Butter a 1-quart (32 ounce, 1 l) pan.3 Beat the remaining milk, egg, sugar, and vanilla to combine well. Addthe milk-soakedbread, then add the raisins and mix well.

4 Pour mixture into the prepared pan and sprinkle with cinnamon, nutmeg,and brownsugar. Top with butter cubes.

5 Bake for 1 hour, or until set. Allow to cool 30 minutes beforecutting.

6 Serve with Whiskey Sauce

Whisky Sauce Ingredient Mise en Place Equipment needed for execution1/ 4 cup 1 ounce, 28 g Confectioners sugar 2 cups ( 1/ 4 baguette French bread, day-old, cutinto 1 1/ 2- to 2-inch cubes 1 Egg, beaten 1/ 4 cup 2 ounces, 56 ml Bourbon

1 Melt the butter over low heat.2 When hot, but not browned, add the sugar. Beat with whisk until thickand hot.

3 Remove pan from heat and whisk in the beaten egg. Beat untilemulsified, about 2

minutes.

4 Whisk in the bourbon and serve warm


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Chicken and Andouille Sausage Gumbo : Tasting Journal /NotebookItem made: Wk# Day

Ingredient Mise en Place Equipment needed for execution1/ 2 teaspoon 3g Salt 1/ 2 teaspoon 2 g Black pepper 1/ 2 teaspoon 1 g Cayenne 1/ 2 teaspoon 1 g White pepper 1/ 2 teaspoon 1 g Paprika 1/ 2 teaspoon 1 g Onion powder 1/ 2 teaspoon 1 g Garlic powder 2 cups Chicken skin removed, 1-inch pieces 1 cup Onion, 1/ 4 inch 1 cup Green bell pepper, 1/ 4 inch 3/ 4 cup Celery, 1/ 4 inch 1 1/ 4cups All-purpose flour 1 1/ 2 cups Vegetable oil 7 cups Chicken stock 1 1/ 2 cups 8 ounces Andouille Methodology

-regional soup,-working with dark roux

Time line / Method directions1 Combine the ingredients for the seasoning mixture. Divide in half.2 Toss the chicken with half the seasoning mixture and set aside for 30 minutes.3 Combine the onion, green pepper, and celery in a bowl and set aside.4 Combine half the flour and the remaining seasoning mixture. Toss the chicken withthe flour mixture until well coated.5 Heat 11/2 inches (3.8 cm) oil in a heavy skillet.6 Fry the chicken until crust is brown on all sides and meat is cooked. Drain on papertowels.7 Carefully pour the hot oil into a container, leaving as many of the bro wned particlesinthe pan as possible. Scrape the pan bottom to loosen any remaining particles.

8 Return 1/4 cup (2 ounces, 56 ml) hot oil to the pan over high heat. Gradually add thereserved flour. Cook, whisking constantly, until the flour i s dark red-brown to black,3to 4 minutes, being careful not to scorch the roux.9 Remove pan from heat and immediately add the v egetables, stirring constantly untilthe roux stops getting darker. Return to low heat and cook 5 minutes or untilvegetablesare soft, stirring constantly and scraping the pa n bottom well.10 In a separate pot, bring the stock to a boil, then reduce to a simmer.11 Add the roux to the stock a little bit at a time, s tirring until dissolved betweeneachaddition.12 Bring to a boil. Reduce the heat to a simmer, and add the sausage and garlic.Simmer,uncovered, 30 minutes, stirring often as it begin s to thicken.13 Add the fried chicken and adjust the seasoning with salt and pepper.


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Crawfish Etouffe : Tasting Journal /NotebookItem made: Wk# Day

Ingredient Mise en Place Equipment needed for execution6 tablespoons Butter 1/ 4 cup All-purpose flour 1 cup Onion, 1/ 2 inch (1.2 cm) dice 1/ 2 cup Green bell pepper, 1/ 2 inch (1.2 cm) dice 1/ 2 cup Celery, 1/ 2 inch (1.2 cm) dice 1 tablespoon Garlic, minced 1 1/ 2 cups Crawfish tails 1 teaspoon Salt 1/ 4 teaspoon Black pepper 1/ 4 teaspoon Cayenne pepper 1 tea spoon Lemon juice1 cup Romaine lettuce, coarsely chopped1/ 3 cup Green onion tops, thinly sliced1 tablespoon Parsley, minced1 cup Fish stock or cold water

Methodology

-Smother

Time line / Method directions1 Melt the butter over low heat in a heavy pot.2 Gradually add the flour and cook over low heat until a medium brownroux is formed.

3 Add the onion, green pepper, celery, and garlic. Cook, stirring, untilthe vegetables aretender, about 15 minutes.

4 Add the crawfish, crawfish fat, salt, pepper, cayenne, lemon juice,green onion, andparsley; mix well.

5 Add the fish stock or cold water. Bring to a boil, and simmer 5 to 8 minutes, stirring

frequently. Set aside.

6 To serve, heat the touffe slowly over low heat, thin with hot waterif needed. Serveover boiled rice.


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Smothered okra : Tasting Journal /NotebookItem made: Wk# Day

Ingredient Mise en Place Equipment needed for execution2 tablespoons 1 ounce, 28 ml Vege table oil 1 cup 4 ounces, 113 g Onion, thinly sliced 4 cups 13 1/ 2 ounces, 382 g Okra, whole, stemsremoved 3/ 4 cup 4 ounces, 113 g Tomato, peeled, seeded,chopped to taste Salt and black pepper 1/ 8 teaspoon 1 g Cayenne 1/ 8 teaspoon 1 g Chili powder 1/ 8 teaspoon 1 g Thyme (dried)

Methodology

- Simmer

Time line / Method directions1 Heat the oil in a saut pan. Add the onion and saut over low heatuntil lightly brown.

2 Add the okra, tomato, and seasonings; cover and smother until the okrais tender.Smaller okra will take less time to cook than larger pods.RECIPES


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Week5 day 2


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Fried Oyster Po Boy w/ Caramelized Onions / aioli : Tasting Journal/Notebook

Item made: Wk# Day

Ingredient Mise en Place Equipment needed for execution24 oysters, shucked to taste Salt and black pepper as needed All-purpose flour as needed Egg wash as needed Bread crumbs 4 French bre ad, cut into 6-inch (15 cm) 2 cups Iceberg lettuce, shredded 2 Tomatoes, sliced (12 slices) 2 Lemons, cut in half, wrapped as needed Vegetable oil, for deep-frying as desired Remoulade Sauce

Methodology

-SBP, Shallow fry / pan fry Shellfish methodology


1 Heat oil in a deep-fat fryer to 375 F (190C).2 Drain and dry the oysters. Season and dip them in the flour; shake offexcess flour. Passthrough egg wash, drain off excess egg wash, and coat in bread crumbs.Turn the oystersand pat until bread crumbs completely cover them.

3 Fry the oysters golden brown and crisp. Drain on paper towels.

4Split the French breads lengthwise and warm or toast the halves.

5 Spread the insides with Remoulade Sauce.6 Spread 1 / 2 cup (0.116 l) shredded lettuce over the Remoulade Sauce,then place 3 slicesof tomato on each poboy. Top tomatoes with 6 oysters and top half ofbread.

7 Serve with half of a lemon


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Shrimp Bisque : Tasting Journal /NotebookItem made: Wk# Day

Ingredient Mise en Place Equipment needed for executionFor the Roux 5 tablespoons Bacon drippings or butter 1 cup 4 ounces, 113 g All-purpose flour For the Bisque 2 tablespoons Butter 1 cup 4 ounces, Onion, 1/ 4 inch (.6 cm) dice 3 tablespoons Green onions, green tops, thinly sliced 2 1/ 2 tablespoons Celery, 1/ 4 inch (.6 cm) dice 2 tablespoons Parsley, finely minced 1 tablespoon Garlic, minced 1 tablespoon Salt 1/ 4 teaspoon Black pepper1/ 2 teaspoon Cayenne2 Bay leaves broken in half

1 teaspoon Thyme (dried)1/ 2 teaspoon Dry mustard1/ 2 teaspoon Basil leaves (dried)4 Whole cloves1 cup 8 ounces, Shrimp, peeled, chopped2 cups Sea food stock or clam juice1 cup Shrimp, peeled, whole

Methodology

-Shellfish based soup thicken with rice


1 Heat the bacon fat over low heat and gradually add the flour. Cook toa medium brownroux.RECIPES 21 5

2 In a separate pan, melt the butter and slowly brown the onion and white parts of the

green onions, about 15 minutes. The onions must be cooked before theroux is finished.

3 Add the cooked onions as soon as the roux obtains the desired color(color of richpeanut butter), then add the green onion tops, celery, parsley, garlic,

and seasoningsand herbs; mix thoroughly, cook 3 minutes.

4 Add the chopped shrimp. Gradually add the stock, stirring constantlyto keep smooth.Bring the bisque to a boil, lower the heat, and simmer 30 minutes or

more.

5 Add the whole shrimp and simmer 1 minute more.6 Serve over boiled rice


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week7 day1


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Chicken/Cheese Quesadillas with Green Chili ChutneyWk 7 Day 1

Ingredient Mise en Place Equipment needed for execution4 Flour tortillas, 8 inches (20 cm) in diameter2 cups 8 ounces, 226 g Mexican cheese (Oaxaca,

Chihuahua, or asadero)or whole milk mozzarella, thinly sliced orshredded2 tablespoons 1 ounce, 28 g Poblano chile,roasted, peeled, 1/ 4 inch(.6 cm) dice2 tablespoons 6 g Cilantro leaves, chopped2 tablespoons 1 ounce, 28 ml Butter, melted

Methodology:tortillas,pan-fry,chutney

Method directions1 Soften the tortillas by heating a nonstick skillet over medium-highheat for about 3

minutes. Put tortillas in a skillet one by one, turning each once untilsoft.

2 Prepare a grill.3 Place some cheese on half of each tortilla, leaving a 1-inch (2.5 cm)border.

4 Top with chile and cilantro, and fold over.5 Brush both sides liberally with melted butter. Place on grill. When

marked, turn overand continue to cook until cheese melts.

6 Serve with Pico de Gallo (page 311) and Guacamole (page 310).


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Crab Quesadillas Wk 7 Day 1

Ingredient Mise en Place Equipment needed for execution1 tablespoon 1 / 2 ounce, 15 g Shortening or lard1 cup 5 ounces, 141 g Masa harina1 tablespoon 7 g All-purpose flour

1/ 2 cup 4 ounces, 115 ml Chicken stock1/ 4 teaspoon 2 g Salt

For the Filling 2 tablespoons 1 ounce, 28 ml Vege table oil3/ 4 cup 3 ounces, 85 g Onion, 1/ 4 inch (.6 cm) dice1/ 2 cup 3 ounces, 85 g Tomato, peeled, seeded, 1/ 4inch (.6 cm)dice1 chile, seeded, finely dice8 ounces 226 g Crab meat (claw or body)several leaves Epazote, chopped (optional)to taste Salt and black pepperabout 2 cups Veg etable oil, for frying

Methodology:tortillas, pan-fry, chutney

Method directions1 Mix the lard, flour, and masa harina well.2 Add the stock (may need a little more) and salt. Knead until the doughis pliable andleaves the sides of the bowl fairly clean.

3 Cover and let the dough rest about 1 hour.4 Heat the 2 tablespoons (1 ounce, 30 ml) oil and add the onion, tomato,and jalapeo.Cook until mixture is soft and begins to dry out.

5 Fold in crab meat and epazote. Correct seasoning. Set aside.6 Press out tortillas. If rolling out tortillas between sheets of waxedpaper, it is fairly easyto peel the paper off one side, fill the tortilla, and use the othersheet of paper to helpfold the tortilla dough around the filling.RECIPES 29 9

7 Add 1 tablespoon stuffing to the middle of each tortilla. Fold in halfand press edgestogether to seal. Repeat until all stuffing is used.

8 Heat the frying oil to 375 F (190 C).9 Fry the quesadillas, turning once or twice, until golden. Transfer topaper towels todrain, then serve immediately.


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Guacamole 1 Tasting Journal /NotebookWk 7 Day 1

Ingredient Mise en Place Equipment needed for execution cup Cilantro, chopped fine

cup White onion, 1/8 inch (.3 cm) dice2 each Jalapeno chilies, stemmed, seeded,and 1/8 inch (.3 cm.) dice2 tablespoons Lime juice, freshTo taste Salt3 each Hass Avocadoes, ripe cup Tomatoes, inch (.6 cm) diceGARNISH: cup White onion, 1/8 inch(.3 cm) dice1 tablespoon Cilantro, chopped fine


1. In a molcajete , or using a regular pestle and mortar, grind the onion, chilies,cilantro and salt together until smooth

2. Cut the avocadoes in half. Remove the pit, scoop out the flesh and mash roughlyinto the chili mixture in the molcajete . Mix well to incorporate flavors.

3. Stir in optional tomatoe4. Adjust the salt

Guacamole 2 Wk 7 Day 1Ingredient Mise en Place Equipment needed for execution2 12 ounces, 340 g Avocados, ripe1/ 2 cup 2 ounces, 56 g Red onion, 1/ 4 inch (.6 cm)dice1 Jalapeo chile, seeded, deribbed, minced1/ 4 cup 1 / 2 ounce, 15 g Cilantro leaves1/ 2 cup 3 ounces, 85 g Tomato, peeled, seeded, 1/ 4inch (.6 cm)dice2 tablespoons 1 ounce, 28 ml Lemon juice

Methodology:Knife skills and sauce mmethodology

Whole or blended, Flavor profilling Method directions1 Peel and pit the avocados.2 Place the avocado pulp in a bowl and mash to a chunky texture.3 Add the remaining ingredients and mix thoroughly. Season to taste.


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Lone Star Chicken-Fried Steak with Cream Gravy Wk 7 Day 1

Ingredient Mise en Place Equipment needed for execution2 Eggs1/ 2 cup 4 ounces, 115 ml Milk

1 cup 4 ounces, 113 g All-purpose flour1 teaspoon 5 g Salt1/ 4 teaspoon 1 g Black pepper4 5 ounces, 140 g each Beef round steak,trimmed, and tenderized1/ 2 to 1/ 4 inch (1.2.6 cm) thickas needed Vegetable oil, for frying

Methodology:Beef Fabricication,flour dredging,pan frying

Method directions1 Combine the eggs and milk, beat well.2 Separately combine the flour, salt, and pepper.3 Dip the steaks into the egg mixture, then into the seasoned flour.4 Pan-fry steaks in hot oil until browned on both sides.5 Drain on paper towels.


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Mexican Wedding cookies Wk 7 Day 1


1/ 2 cup 2 ounces, 56 g Confectioners sugar, sifted1 tablespoon 15 ml Vanilla extract

2 1/ 4 cups 10 ounces, 283 g All-purpose flour1/ 2 tablespoon 1/ 4 ounce, 8 g Salt3/ 4 cup 3 ounces, 85 g Pecans, finely choppedas needed Confectioners sugar, to roll thecookies in

Methodology:Baking/Creaming Methodology

Method directions1 Cream the butter and sugar, and then add vanilla.2 Sift the flour and salt together and stir in by hand.

3 Add pecans; stir to combine.4 Chill the dough for 1 hour.5 Preheat the oven to 400F (205C).6 Roll the dough into 1-inch (2.5 cm) balls. Place on an ungreasedcookie sheet.

7 Bake until set, but do not brown, approximately 15 minutes.8 While still warm, roll in additional sugar.9 Cool, roll in sugar again, and serve.


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Pico de gallo Wk 7 Day 1

Ingredient Mise en Place Equipment needed for execution1 tablespoon 1 / 2 ounce, 15 ml Olive oil1 Garlic clove, minced1 cup 4 ounces, 113 g Onion, 1/ 4 inch (.6 cm) dice

1 Serrano pepper, minced1 1/ 2 tablespoons 5 g Cilantro, minced1 cup 6 ounces, 170 g Tomato, peeled, seeded, 1/ 4inch (.6 cm)1 tablespoon 1 / 2 ounce, 15 ml Lime juice

Methodology:Knife skills and sauce mmethodology

Whole or blended, Flavor profilling

Method directions1 Heat the oil over medium heat. Add the garlic, onion, chile, and

cilantro. Toss andremove from heat. Let cool.

2 Combine onion mixture with remaining ingredients and correctseasoning. Serve

warm or at room temperature.


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Tortilla Soups with Chicken & Totilla Garnish Wk 7 Day 1

Ingredient Mise en Place Equipment needed for execution1 cup 4 ounces, 113 g Onion, quartered2 cups 12 ounces, 340 g Plum tomatoes,quartered1/ 4 cup 2 ounces, 55 ml Vegetable oil1 Corn tortilla, cut into short strips2 Garlic cloves, minced1/ 2 Ancho chile, stemmed, seeded, toas ted,finely chopped1/ 2 Bay leaf 1 tea spoon 2 g Ground cumin3 cups 24 ounces, 705 ml Chicken stock

1/ 4 cup 2 ounces, 56 g Tomato sauceto taste Salt and black pepper2 cups 8 ounces, 226 g Chicken meat, cooked,

julienned1 cup 4 ounces, 113 g Cheddar or Monterey Jackcheese,shredded1 cup 4 ounces, 113 g Avocado, peeled, pitted,cubed1 cup 4 ounces, 112 g Corn tortilla, fried strips

Methodology:-Soup methodology -Feranacious thicking principle

Method directions1 Rub the onion and tomatoes with the oil and grill on all sides until

well charred, 15 to20 minutes. You may also do this on a sheet pan under the broiler.

2 Put the tomatoes and onion in a blender or processor and blend untilsmooth. Setaside.

3 Heat the remaining oil. Add the tortilla, garlic, and chile and sautfor 3 to 4 minutes.

4 Add the bay leaf, cumin, and stock; bring to a boil.5 Stir in the tomato mixture and the tomato sauce. Simmer for 30

minutes.

6 Season and strain through a coarse strainer. Taste and adjustseasoning.7 Heat the soup and serve. Garnish with the chicken, cheese, avocado,and crisp tortillastrips.


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Week7 day 2


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Annatto Rice and Queso FrescoWk 7 Day 2

Ingredient Mise en Place Equipment needed for execution1 cup 7 ounces, 198 g Long-grain rice1/ 4 cup 2 ounces, 55 ml Vegetable oil1/ 2 cup 2 ounces, 56 g Onion, 1/ 4 inch (.6 cm) dice1 Garlic clove, minced1/ 4 cup 1 ounce, 28 g Carrot, 1/ 4 inch (.6 cm) dice1/ 4 cup 1 ounce, 28 g Celery, 1 / 4 inch (.6 cm) dice1 tablespoon 1 / 4 ounce, 7 g Annatto powder1 1/ 2 cups 12 ounces, 352 ml Chicken stockto taste Salt and black pepper1 cup 4 ounces, 113 g Queso fresco, grated2 tablespoons 1/ 4 ounce, 7 g Cilantro, chopped

Methodology:Pilaf

Method directions1 Rinse the rice in cold water and drain.2 Heat the oil over medium heat. Cook the onion, garlic, carrot, andcelery for 2 minutes,stirring occasionally.

3 Add the rice and annatto powder and stir for 3 minutes, until the riceis well coated

with the oil.

4 Add the stock and season with salt and pepper. Bring to a boil, reducethe heat, andsimmer for 20 minutes.

5 Remove from the heat and let stand, covered, for 5 minutes.6 Add the cheese and cilantro, and stir into the rice with a fork.


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Calabacitas Con MaizeWk 7 Day 2

Ingredient Mise en Place Equipment needed for execution2 tablespoons 1 ounce, 28 g Unsalted butter1/ 2 cup 2 ounces, 56 g Onion, 1/ 4 inch (.6 cm) dice1 Garlic clove, minced2 1/ 2 cups 10 ounces, 284 g Zucchini squash, 1/ 2 inch (1.2cm) dice1/ 2 cup 2 ounces, 56 g Corn kernels1 Serra no chile, seeded, diced small1/ 8 teaspoon Oregano (dried)to taste Salt and black pepper1/ 2 cup 3 ounces, 85 g Tomato, peeled, seeded, diced

Methodology:

Calabacitas Con Maize (Southwest Succatash)Method directions1 Melt the butter over medium-high heat.2 Add the onion and garlic, and cook until the onion is translucent.3 Add the zucchini, corn, and chile. Cover, lower the heat, and cook for3 to 5 minutesor until the vegetables are tender.

4 Season with oregano, salt, and pepper.5 Just before serving, add the tomato and toss until thoroughly heated.


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Chiles RellenosWk 7 Day 2

Ingredient Mise en Place Equipment needed for execution4 Poblano chiles

For the Filling 2 tablespoons 1 ounce, 28 ml Vege table oil1/ 2 cup 2 ounces, 56 g Onion, 1/ 4 inch (.6 cm) dice1 Garlic clove, minced2 cups 8 ounces, 226 g Corn kernels1/ 8 teaspoon Oregano (dried)1/ 4 cup 2 ounces, 55 ml Sour cream1 cup 4 ounces, 113 g Queso fresco or white farmercheese,gratedto taste Salt and white pepper

For the Batter 3 Eggs, separated2 tablespoons 1 ounce, 14 ml Water, cold

1/ 4 cup 1 ounce, 28 g All-purpose flour2 teaspoons 1 / 4 ounce, 7g Baking powder1 1/ 2 teaspoons 1/ 4 ounce, 7 g Salt4 Poblano chiles

Methodology:egg batter,deep-fry swimming methodAnd knife skills

Method directions1 Roast, peel, and split the chiles on one side only. Cut out the seedpod but leave on the

stem; let cool.2 Heat the oil, add the onion and garlic, and cook until soft but notbrown.

3 Add the corn and salt, then cover the pan and cook until corn istender (if corn is dry,you may have to add some water). Add the oregano and adjust theseasoning. Set asideto cool.

4 Blend in the sour cream and cheese; season.5 Stuff the chiles with the cheese mixture. Reshape and chill for 30

minutes.

6Beat the egg yolks and water until foamy. Add the flour, baking

powder, and salt.

7 Whip the egg whites to soft peaks; fold the egg whites into the eggyolks.

8 Heat the oil in a deep-fryer to 350 F (175C).9 Dip the stuffed chiles in flour and then in the batter, and fry them until golden brownon one side. Turn over and fry until golden brown on the other side.Drain on paper towels.


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Fingerling potatoesWk 7 Day 2

Ingredient Mise en Place Equipment needed for execution3 cups 16 ounces, 453 g Fingerlings, or other newpotatoes1/ 4 cup 2 ounces, 55 ml Olive oil1 Garlic clove, coarsely chopped2 tablespoons 6 g Parsley leaves, chopped2 tablespoons 6 g Basil leaves, chopped2 tablespoons 1 ounce, 28 ml Lemon juiceto taste Salt and black pepper

Methodology:Roasting method Method directions

1 Preheat the oven to 350F (175C).2 Wash, drain, and dry the potatoes.3 Combine the potatoes and olive oil in a roasting pan. Roast thepotatoes in the ovenfor 1 hour.

4 When the potatoes are tender, remove from the oven and drain anyexcess oil.

5 Toss the potatoes with the garlic, herbs, and lemon juice. Season andserve immediately.


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Marinated Dried bean saladWk 7 Day 2

Ingredient Mise en Place Equipment needed for executionAMOUNT MEASURE I N G R E D I E N T

1 ounce, 28 g Red beans (dried)1 ounce, 28 g Lentils1 ounce, 28 g Pinto beans (dried)1 ounce, 28 g Anasazi beans (dried)1/ 2 cup 2 ounces, 56 g Onion, 1/ 2 inch (1.2 cm) dice1 Jalapeo, seeded, diced1 cup 4 ounces, 113 g Green bell pepper, roasted, 1/ 2inch(1.2 cm) dice

For the Vinaigrette 1 tablespoon 3 g Sage leaves, cut in chiffonade2 Garlic cloves, minced3 tablespoons 1 1/ 2 ounces, 42 ml Cider vinegar6 tablespoons 3 ounces, 84 ml Olive oil

to taste Salt and black pepperFor the Salad 2 cups 8 ounces, 226 g Tomatoes, peeled, thinly sliced(20 slices)2 1/ 2 cups 5 ounces, 141 g Leaf lettuce1/ 2 cup 2 ounces, 56 g Green onions, sliced2 tablespoons 1 ounce, 55 ml Heavy cream1 teaspoon 5 ml Cider vinegarto taste Salt and black pepper

Methodology:Legume cookery

Method directions1 Presoak each type of bean individually overnight.2 Cook the beans individually in salted water until tender. Drain andcool, reserving the liquid from the red beans.

3 Roast, peel, seed, and dice the jalapeo and green pepper.4 Whisk together the vinaigrette ingredients. 5 Toss together the cooked beans, chiles, pepper, onions, and dressing.Let the mixture marinate.

6 Clean, dry, and trim the lettuce and green onions. Chop green onionsfinely.

7 Combine the cream, vinegar, green onion, and salt and black pepper in

a bowl.8 Toss the lettuce in the cream mixture, divide by 4 onto salad plates,and shingle 5 slicesof tomato from rim to rim down the center of each plate. Season thetomatoes lightly

with salt and pepper.

9 Serve about 1 / 2 cup (4 ounces, 115 ml) of the marinated bean salad withthe greens.


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Pablono and Potato SoupWk 7 Day 2

Ingredient Mise en Place Equipment needed for execution2 tablespoons 1 ounce, 28 ml Vege table oil1 cup 4 ounces, 113 g Onion, 1/ 2 inch (1.2 cm) dice1/ 2 cup 2 ounces, 56 g Carrot, 1/ 2 inch (1.2 cm) dice1/ 2 cup 2 ounces, 56 g Celery, 1/ 2 inch (1.2 cm) dice3 6 ounces, 170 g Poblano chiles, roasted, peeled,seeded,1/ 2 inch (1.2 cm) dice2 cups 10 ounces, 280 g Russet potato, 1/ 2 inch (1.2cm) dice1 quart 1 l Chicken stock3/ 4 cup 6 ounces, 170 ml Heavy cream, warmed1 tablespoon Cilantro leaves

to taste Salt and white pepperTortilla strips, fried1/ 4 cup as needed 1 ounce, 28g Queso fresco orwhite cheese, grated

Methodology:Puree Methodology Method directions1 Heat the oil in a saucepan over medium heat. Add the onion, carrot,and celery, andcook 5 minutes.

2 Add the chiles, potato, and stock. Simmer for 30 minutes.3 Puree the soup. Bring back to a simmer.4 Adjust the thickness (using additional stock) and season with salt andpepper.

5 Add the cream and cilantro just before serving. Garnish the soup withfried tortillastrips and grated cheese.


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The South

Southern hospitality: Big family Sunday dinners, fish frys and fish

boils, barbecues, Oyster roasts, and public feasts. Throughout the

regions history, Southern hospitality has Meant open doors, welcoming

smiles, and a feast for family, friends, and strangers. Southern cooking

came from a blend of English, Native American, and African

influences, with a mix of French and Spanish. Today it represents the

comfort food that has survived the conflicts of an emerging nation.

Alabama is The Yellowhammer State, named after the nickname for the

state bird, a colorful woodpecker called the northern flicker. The

blackberry is the state fruit, and the State Barbeque Championship takes

place in Demopolis at Christmastime. Arkansas is The Natural State,

where the state fruit and the state vegetable are the South Arkansas

vine-ripe pink tomato. Georgia is The Peach State. Georgia is known for

producing the highest-quality peaches. The state vegetable is the Vidalia

onion. Peanuts are the largest cash crop in the state. Kentucky is The

Bluegrass State. The Kentucky spotted bass is the state fish, and Old

Kentucky blue grass and the Georgetown pattern are the state silverware

patterns. Mississippi is The Magnolia State, where the town of Belzoni

is known as the Catfish Capital of the World. North Carolina is The

Tarheel State. The Scuppernong grape is the state fruit, and the state

vegetable is the sweet potato.


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Texas

In 1519, Spain was the first European nation to claim what is now Texas. The Spanishcame to Texas in search of a shorter route to the Far East and with hopes of finding treasurewhile they civilized and Christianized the natives. They built their first settlementin Texas: Ysleta Mission in present El Paso, established in 1681. Gradually expanding

from Mexico, the Spanish built other missions, forts, and civil settlements for nearly 150years, until Mexico threw off European rule and became independent in 1821. Duringthat time, those who came to this land survived on game that included buffalo, venison,hogs, and the native wild cattle. They learned to raise gourds, squash, sweet potatoes, andcorn. Other small grains such as oats and rye had been imported, while the settlers grewmost of the other foods that they consumed.

Planning to expand its base from French Louisiana, France planted its flag in easternTexas near the Gulf Coast. But the first colony, called Fort St. Louis, was not successfulowing to natural and political disasters that included disease, famine, and hostile Indians.For more than a decade after Mexico became independent, hardy pioneers from theHispanic south and the Anglo north flowed into Texas, a frontier for both groups. Butconflicting social and political attitudes alienated the two cultures. Texans revolted, andthey won their independence on April 21, 1836. Those who had come and survived continuedto depend on wild game and corn, though many brought familiar breeds of cattle,hogs, sheep, and poultry with them.

During nearly ten years of independence, the Texas republic endured epidemics,financial crises, and continued volatile clashes with Mexico. But it was during this periodthat unique aspects of the Texas heritage developed. Texas became the birthplace of the American cowboy; the Texas Rangers were the first to use Sam Colts remarkablesixshooters; and Sam Houston became an American ideal of rugged individualism. In contrast tothe Wild West, the eastern coast of Texas had become highly settled, with seaportsand plantations. The leading port of Galveston reflected European and Southerninfluences in its culture and cuisine, and staples such as salt, coffee, sugar, and wheatflour were brought from New Orleans to Galveston.

In 1845, Texas became the 28th state to join the United States of America. But 16years after Texas joined the Union, the American Civil War erupted. Ignoring the adviceof Governor Sam Houston to establish a neutral republic, Texas cast its lot with thedoomed Southerners, reaping devastation and economic collapse as did all Confederatestates. But two events fixed Texas and Texans as somehow different in the nations eyes.First, Texas troops on Texas soil won the final battle of the Civil War, not knowing theSouth had surrendered a month earlier. Second, returning Texans found a populationexplosion of wild Longhorns, sparking the great trail drives that became one of Americaslegends. Pushing aside the defeat and bitter reconstruction after the Civil War, the offspringof Texas pioneers marshaled their strengths to secure a future based on determined self reliance.

One of the first successes was the famous Texas Longhorn, providing beef for agrowing nation. Newly turned topsoil on vast farm acreage yielded bountiful crops. The20th century dawned with the discovery of fabulous sourcesgushers roaring at a placecalled Spindletop near Beaumont in East Texas. By the mid-20th century, modern Texasindustries were developing in a climate of advanced technology. Today, Texas horizonscontinue to expand, reaching up to the limitless reaches of outer space.


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New England

New England is a region of the United States located in the northeastern

corner of the country, consisting of the modern states of Maine, New Hampshire,

Vermont, Massachusetts, Rhode Island, and Connecticut.

In one of the earliest English settlements in the New World, English

Pilgrims fleeing religious persecution in Europe first settled in New England in

1620, in the colony of Plymouth. In the late 18th century, the New England

colonies would be among the first North American British colonies to

demonstrate ambitions of independence from the British Crown, although they

would later oppose the War of 1812 between the United States and Britain.

In the 19th century, it played a prominent role in the movement to abolishslavery in the United States, hosted the first pieces of American literature and

philosophy, was home to the beginnings of free public education, and was the

first region of the United States to be transformed by the North American

Industrial Revolution

New England's long rolling hills, mountains, and jagged coastline are a

consequence of retreating ice sheets thousands of years ago. The coast of the

region, extending from southwestern Connecticut to northeastern Maine, is

dotted with lakes, hills, swamps, and sandy beaches. Further inland are the

Appalachian Mountains, extending through Connecticut, Massachusetts,

Vermont, New Hampshire, and Maine. Among them, in the White Mountains of

New Hampshire is Mount Washington, which at 1,917 m (6,288 ft), is the highest

peak in the northeast United States. It is also the site of the highest recorded

wind speed on Earth.[12] Vermont's Green Mountains, which become the

Berkshire Hills in western Massachusetts, are smaller than the White Mountains.

Valleys in the region include the Connecticut River Valley and the Merrimack Valley.


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The Mid-Atlantic

The Mid-Atlantic States form one of the nine geographic

divisions within the United States that are officially recognized by

the United States Census Bureau. The division consists of three

states: New Jersey, New York, and Pennsylvania.[1] This definition

corresponds with the region's traditional definition as the section of

the Atlantic Seaboard between New England and the South.

However, many people consider the Mid-Atlantic to be the states

south of the Northeast, centered in Delaware, Maryland, and

Virginia . The traditional Mid-Atlantic States comprise the most

densely-populated of the nine U.S. regions, and anchor the

megalopolis which runs from Boston to Washington, D.C. The

southeastern part of New York State, eastern Pennsylvania, and all

of New Jersey combine to form the bulk of the moral region of the

Metropolis, according to socio-political geographers James

Patterson and Peter Kim, co-authors of the 1991 book The Day

America Told The Truth. (Metropolis begins in the southern

Connecticut suburbs of New York City and stretches along the

Eastern seaboard to the suburbs of Washington, D.C.). The book

classifies the remainder of New York State and Pennsylvania in the

Rust Belt.


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Floribbean

Floribbean cuisine is found in varying forms in both high-end

Florida restaurants and in the homes of many Floridians. The

essence of what makes a particular dish "Floribbean" is similar to

many other aspects of Florida culture: that it is heavily influenced

by visitors and immigrants from all over the world, but especially

from the Caribbean (with notable influence from The Bahamas,

Barbados, Jamaica, and Haiti) and the American South. In the case of

Southern Florida in particular, a subdivision called Latino-

Floribbean cuisine also takes Latino cuisine traits from such

countries as Mexico, Cuba, Colombia, and the Dominican Republic,

adding further influences. The migration of Asian workers to

replace the freed African slaves have played an important role in

Floribbean cuisine. Asian inspired foods and cooking habits have

made Floribbean cuisine more healthy in the foods used and the

cooking of those foods. It has also lead to produce an even more

exotic spice pantry. Red curry, lemongrass, ginger, scallions and all,

have become as commonly used today in Floribbean cookery as

grits and grunts are in other parts of Florida.


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Louisiana

This is a style of cooking originating in Louisiana (centered on

the Greater New Orleans area) that blends French, Mediterranean,

French Caribbean, African, and American influences. It also bears

hallmarks of Italian cuisine. It is vaguely similar to Cajun cuisine in

ingredients (such as the holy trinity), but the important distinction

is that Cajun cuisine arose from the more rustic, provincial French

cooking adapted by the Acadians to Louisiana ingredients, whereas

the cooking of the Louisiana Creoles tended more toward classical

European styles adapted to local foodstuffs. Broadly speaking, the

French influence in Cajun cuisine is descended from various French

Provincial cuisines of the peasantry, while Creole cuisine evolved in

the homes of well-to-do aristocrats, or those who imitated their

lifestyle. Although the Creole cuisine is closely identified with New

Orleans culture today, much of it evolved in the country plantation

estates so beloved of the pre-Civil War Creoles. (Despite its

aristocratic French roots, Creole cuisine does not include Gard-

Manger or other extremely lavish styles of the Classical Paris

cuisine.)


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Central plains

Corn is the foundation on which ancient civilizations, such as the Maya and the

Aztec,were built. Throughout the 19th century, the size of the corn crop increased as the settlers

moved into the western territories. In the mid-1800s, a new hybrid, called Reids Yellow

Dent, began to be widely cultivated in the Midwest. By 1882, people were referring to the

corn-producing states of the Midwest as the Corn Belt. Over 85 percent of all corn

grown is called dent corn, or field corn, and is used primarily to feed animals and livestock,

making it an important American commodity. From 1877 through 1920,American

horticulturists developed many new hybrids that became standard on the countrys farms.

In 1950, Dr. J. R. Laughnam of the University of Illinois discovered some very sweet strains

of corn. In the 1960s, Dr. A. M. Rhodes, also at the University of Illinois, developed an even

sweeter corn. Mature sweet corn is eaten fresh, boiled and buttered. It is found frozen and

canned. Corn is also used to make products such as ethanol, corn syrup, and corn oil.

Wheat is a grain that was brought to America by the European colonists. It is a grass

whose seed belongs to the cereal grains group, and it contains gluten, the basic structure

for forming doughs for breads, rolls, and other baked goods. Due to difficulties in cultivation,

wheat was not a major crop until the end of the 19th century, when Turkey Red

Winter Wheat began to grow well in the Central Plains.The growth and development of

wheat crops in the Central Plains are attributed to Mennonite farmers. people were referring to

the corn-producing states of the Midwest as the Corn Belt. Over 85 percent of all corn

grown is called den

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