Wednesday, February 29, 2012
2nd Plating Lab
Texas Flour Tortillas: ½ cup flour, 1/3 te of baking powder, 1/4 te of salt, 1/2 te of vegetable oil, 3 TB of warm milk Mix flour, baking powder, salt and oil. Slowly add milk. Stir till ball is formed. Knead two minutes. Place in a bowl cover damp cloth for 20 minutes. Break off eight sections, roll them into balls in your hands, place on a plate and then cover balls with damp cloth for 10 minutes. place a dough ball on a floured surface, roll out to about 8" round. In an iron skillet, cook the tortilla about thirty seconds on each side.
Moroccan Spices for Sweetbreads: Ginger, Turmeric, Saffron, Paprika, Cumin, Cinnamon, White pepper, Coriander, Cayenne, Allspice, Cloves
Orange Veal and Cinnamon Sauce: 1 Tb butter, 1 clove Garlic, ¼ Shallot, ¼ Cup port/red wine, ¼ cup veal stock, ½ orange juice, 1 te cinnamon, 1 TB cider vinegar Brown the butter, garlic, and shallots. Deglaze with port. Add veal stock and orange juice, cinnamon, cider vinegar and reduce.
Braised Pork Shank: Sear pork on all sides, brush with BBQ sauce, add veal stock, and cover in oven for 1-2 hours untill done
Roasted butternut squash: 1/4 small butternut squash, 1/4 tsp ground cinnamon, 1 TB orange juice, 1 TB cup maple syrup Place cubes of squash in baking dish. Sprinkle cinnamon on top. Combine orange juice and maple syrup and drizzle over squash wedges. Cover with foil and roast for 45 minutes at 400.
Asian Barley 1/4 cup uncooked pearl barley 1/2 cups of stock (I used chicken stock) 1 te chili paste 1 TB cilantro 1 te soy sauce 1/4 te toasted sesame oil 1/4 roasted red pepper diced 1/4 shallot diced 1/2 cloves of garlic diced Juice of 1/4 lime Kosher salt and black pepper Steps to success: Cook the pearl barley in the stock. While the barley is cooking roast the red pepper. Combine.