AR notebook

8/14/2019 AR notebook

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Week1


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Tasting Journal /NotebookBoston Baked Beans Wk 1 Day 2

Ingredient Mise en Place Equipment needed forexecution

1 cup navy beans, pea beans2 oz salt pork32oz water2 garlic cloves minced cup tomato, peeled, seeded and

diced ts salt1 ts pepper2 TBS Dry mustard2oz molasses 2oz Brown sugar1 bay leaf 1 Tbs cider vinegar

Methodology:Starch cookeryBaking and Stewing

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

let simmer until tender, about 1 hour. Drain reserving 2 cups of theliquid, addig water if necessary.

2. Combine water and all remaing ingredients except the onions andbeans simmer 2 min.

3. Place in oven and bake covered for 3 hours checking occasionally to besure the liquid is just above the beans.

4. After 2 hours remove the cover and cook for 1 more hour uncovered.


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Class: CL Course Name: : Tasting Journal/Notebook

Cod With Clams Wk 1 Day 2


2- 4oz cod fillets2 TBS oil, vegetableSalt and black pepper TT10-12 clams little necks scrubbed3 TBS olive oil2 bay leaves6 garlic cloves minced

1 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 directions


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1. Preheat oven to 400. Trim the fich to remove scales or bones and rubwith oil and salt and pepper.

2. Cook fish until just done. Heat olive oil and bay leaves in sauce panusing low heat, when leaves begin to brown, add the onion and garlic.Cook until onions are lightly golden, turn heat to medium and addwhite wine and stock.

3. When sauce begins to boil, add clams and cover saucepan. Removeclams when they open and bay leaves.

4. Reduce liquid and add Thyme and parsley. Monte au beurre withbutter and season with pepper. (clams provide enough salt)

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


Item made: Green Beans with Fried Onions Wk# Day


1 pound Green Beans2 tbs. Butter1 cup White mushrooms, sliced cup Onions, thinly sliced1 cup Flour

Time line

Methodology

> Vegetable Cookery> Saut> Blanch


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Method directions1. Cook the green 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 arecoated.

4. Shake off the excess flour and deep fry at 375 until golden brown andcrispy

5. Melt the butter and saut the mushrooms over medium-high heat untiltender, add the green beans and heat thoroughly. Top with the friedonions just before serving.


Item made: Horseradish Sauce, Version I Wk# Day


2 tbs. Horseradish1 cup Sour cream1 tbs. lemon juiceDash of Tabasco sauce1 tea. salt


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Time line

Methodology

Method directions

1. Combine, mix until smooth, and chill.

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


2lbs. Corned beef brisket, trimmed1 tbs. Pickling spice


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2 each Garlic cloves, peeled12 oz. Turnips, yellow, pared andshaped8 each Onion, pearl white, peeled8 each Red bliss potatoes, peeled12 oz. Carrots, pared and shaped20 oz. Green cabbage, cut in 4wedges1 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 itby 1 inch; add pickling spice tied in cheesecloth and garlic, and bringto boil

7. Lower heat and cover, simmer 2-3 hours or until fork tendet8. About 30 mins before the meat is done, add the tunips, onions,

potatoes, and carrots. Continue simmering until the veggies aretender, about 25-30 mins. Remove the corned beef and wrap it in foil

to keep warm. Remove pickling spices9. 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


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Week2


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


1 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 cup Walnuts, coarsely chopped

FOR THE GLAZE1 cup Brown sugar-cup butter-cup Evaporated milk

Methodology:

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

until 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 thebatter.

10.Pour the batter into the prepared pan. Bake for 1 hour and 15 mins oruntil cake tests done.

11.Cool cake in pan 15 mins, then invert onto a cake rack to coolcompletely.


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12.Meanwhile, prepare the glaze. Combine the brown sugar, butter, andmilk.

13.Heat, stirring constantly, until the mixture reached soft-ball stage.Remove from the heat, and beat about 5 mins or until thick.

14.Drizzle the hot sauce over cooked cake.

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


12-14 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 cups Celery sticks

For blue cheesedressing 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 butter, hot sauce, vinegar, and salt over medium heat, and

warm until butter is melted.


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

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


3 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:


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

to a boil. Immediately remove from heat and add the flour, beatinguntil mixture leaves sides of pan and forms a ball.

25.Add the eggs, one at a time, beating thoroughly after each addition.26.Thoroughly blend in crab mixture.27.Drop by small teaspoonfuls onto un-greased baking sheet.28.Bake 15 mins, reduce heat to 350F, and bake 10 mins longer.

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


1 Long island duck, whole Frying pan8 Garlic cloves, peeled Measuring cupSalt, black pep Knife cup Orange or tangerine juice,save peels

Paper towels

6 tbs. butter 2 alum. bowls2 cups Red onion, dice1 cup Parsnips, peeled, 1dice1 cup Turnips, peeled, 1dice2 cups Carrots, 1dice


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1 Dry red wine cup Honey2 tea. Thyme, chopped1 tea. Black pepper

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 dont 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 mins.34. Turn duck breast side up and baste with fat; reduce heat to 350F and

continue roasting and basting occasionally until desired doneness isachieved, 10 to 15 mins more.

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

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

37.Add the parsnips, turnips, and carrots; cook 1 min

38.Add the remaining butter and cup orange juice. Cook until justtender 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 pepper to a boil overhigh heat. Reduce the heat to very low simmer 10-15 mins, until liq. Isreduced to 1 cup.

40.When duck is cooked, remove and let stand 10 mins before carving.41.Meanwhile pour the fat and pan juices into a container. Let stand until

clear yellow fat separates and rises to the top. Pour or skim off yellowfat and poor pan juices back into roasting pan.

42.Return pan to heat and add sauce base. Bring to a boil, scraping up thebrowned bits on the bottom of the pan. Reduce to sauce consistency

and pour into a sauceboat.43.Carve the duck and serve with the vegetable mixture and sauce.



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Roasted Potatoes and pearl Onions Wk 2 Day 1


12 Red potatoes Frying pan

12 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 directions44.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 alsoallows the vinegar to penetrate during the slow cooking process.

46.Combine the onions and potatoes in a baking dish just large enough tohold 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 until tender, stirring the vegetables every 15 mins.

(Brown evenly)


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


2 tbs. unsalted butter Aluminum Pot cup Onion, dice Measuring cup cup Celery, dice Knife1 cup Potato, dice2 cups 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 potato, 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


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Week2 day 2


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


6 cups Spinach leaves, ribsremoved

Knife

6 cups Red Swiss Chard, ribsremoved

Measuring cup

2 tbs. Olive Oil Blanching Pot

-cup Onion, minced Ice Bath1 tbs. Garlic minced Saut pan4 tbs. ButterSalt and Black pep to taste

Methodology:

Method directions56.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.


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62.Adjust seasoning.

Class: CL Course Name: American Regional : Tasting Journal/Notebook

Sauted Soft-Shell Crab on Fennel Salad Wk 2 Day 2


1 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, forsauting1 tbs. Garlic, minced


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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 flour, 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 no oil left inthe pan and the crabs should be covered with garlic and flourscrapings.

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

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


4 tbs. Butter Measuring cup2 Shallots, minced Knife3 cups White Mushrooms, sliced Saut pan2 cups Asparagus or Green bean Cheese Grader cup Sherry wine


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2 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 hot.74.Season the scallops, and sear until golden brown.75.Add the remaining butter halfway through cooking to achieve a nutty

flavor.76.Divide mushrooms and asparagus among plates and top with scallops.77.Sprinkle with Parmesan cheese and parsley, and serve.

Class: CL Course Name: American Regional : Tasting Journal/Notebook


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Spaghetti Squash Wk 2 Day 2


small Spaghetti squash,

(cooked375 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.


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Class: CL w Course Name: American Regional : Tasting

Journal /NotebookWaldorf Salad Wk 2 Day 1


3 cups Apples, unpeeled Tongs1 tbs. Lemon Juice Knife1 cup Celery, Julienned-cup Walnuts, chopped-cup MayonnaiseLettuce leaves, for garnish

Methodology:

Method directions81.Combine apples and lemon juice; make certain the apples are well

coasted so they will not turn dark.82.Add celery and walnuts.83.Add mayonnaise

84.Arrange salad on lettuce and serve immediately.


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Week3 day 1


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Grilled game hen Tasting Journal /NotebookWk# 3 Day 1


4 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

thin noodlesMethodology

Grilling methodologyrelish 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 serve with relish.


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Pan fried catfish Tasting Journal /NotebookWk# 3 Day 1


1 cup pecans chopped1/3 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

MethodologyPan frying


1. Place the pecans, cornmeal, bread crumbs, and parsley in a foodprocessor 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


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cook 1-1/2 minutes more until golden brown. And drain on papertowels.

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 mashneeded a little bit more salt. And the mustard greens had a little bit too muchlemon juice in them.

Logic/Plate presentation The plate presentation was a little spread out, we need to keep thinking highand tight.

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


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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 give do not really come out very well, and we need to thinkmore about that.

Shrimp Perloo Tasting Journal /NotebookWk# 3 Day 1


4 oz bacon in pieces6 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

MethodologyStew methodology


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

Logic/Plate presentation

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


needed.


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

Slow cooked greens Tasting Journal/Notebook

Wk# 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

MethodologyBoilsaute


1. Pick over the greens to remove any tough stems, veins, and yellowleaves, wash and drain thoroughly.


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2. Cut into 2 in pieces 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, stirringoccasionally until the greens are wilted about ten minutes.

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

7. Add the water, cover abndf simmer for 1 hours stirring occasionally,and correst seasoning.

Southern Succotash Tasting Journal/Notebook

Wk# 3 Day 1


2 cups baby lima beans2 tbs Bacon in dice

2 tbs butter1 cup corn kernels fresh3 tbs shallots chopped1 cup hominy canned and drained2 tbs dry white wine or chickenstock cup heavy cream1 tbs parsley chopped


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MethodologyPar boilsaute

Method directions1. 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 butter3. 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 combing5. 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 inthe parsley.

Week3 day 2


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


1 c. dry back-eyed peas5 c. Water1/2 c. diced lean cooked ham1 chopped onion


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1/2 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.


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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.


needed.


We definatley thought of plate up ideas for the rice and found that it lookesvery nice if we put it in a little ramikin fist and tip it upside down then the riceturn out in a nice little circle on the plate.

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


8 slices of green tomatoes or firmred tomatoes cup buttermilk1 egg beaten tbs tobasco cup AP Flour1 cup yellow cornmeal ts salt1/8 ts black pepper cup for Blue cheese (Roastedred pepper sauce)Roasted red peppers as neededMethodology


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SBPpan fryingpermanent 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 pepper5. Drain the tomato slices and dredge in the breading mix6. Place the slices on a baking sheet and refridgerate for 30 mins.7. Heat oil to 3508. 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 towels10.Serve 2 tom slices on each warm plate. Spoon roasted red pepper

sauce and sprinkle with blue cheese.


Appearance


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


They all tasted great, the sauce was very good color and consistency as wellas taste.


The should have been greens on the plate stacked up very neatly and nicelyto get some height on the dish.


needed.


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

Grilled game hen Tasting Journal /NotebookWk# 3 Day 1


4 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 longthin noodles

MethodologyGrilling methodology


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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 setaside.

8. Combine sugar salt mustard vinegar remaining oil 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 serve with relish.

Roasted Red Pepper Sauce Tasting Journal /Notebook

Wk# Day


20 ouncesRed bell pepper, 34 whole2 tablespoonsOlive oil1Garlic clove2Shallots, chopped


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3 tablespoonsDry red wine1/4 cupChicken stock or vegetable stock 1/2 teaspoonOregano, chopped1/2 teaspoonBalsamic vinegar 1 teaspoonGranulated sugar

Time line / Method directions1 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 fine

strainer (optional).6 Adjust seasonings if necessary.

Southern Fried Chicken Tasting Journal /NotebookWk#3 Day 2


1 Chicken, Fabricated to 8 peices1 qt. Buttermilk


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1 cup AP. Flour2 tbs. CornstarchSalt & pep to tasteVeggie oil As NeededFor Creamy Gravy2 tbs. Veggie Oil1/4 cup AP flour2 cups Milk

MethodologyDeep fryingbuttermilk marinationstarch thickened sauce-gravy

Method directions

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

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 until flour is paste like.14.Heat oil 335.15.Add chicken pieces, skin side down;Fry in batches dont overcrowd the

pan. Cook until 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.


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SPICY EGGPLANT RELISH Tasting Journal/NotebookWk# Day

Ingredient Mise en Place Equipment needed for execution1/3 cup Raisins1/4 cup Cider vinegar 2 pounds Eggplant2 tablespoons Olive oil1/2 cup Onion, 1/2 inch (1.2 cm) dice1 Green bell pepper, 1/2 inch (1.2 cm)dice CUP TOM PEELED SEEDED DICED IN3 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.


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Week 4 day 1


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Black Bean Soup Tasting Journal

/NotebookWk 4 Day 1


2 cups 12 ounces, 340 g Black beans

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

11/2 cups 6 ounces, 170 g Onions,

1/4 inch (.6 cm) dice

2 Garlic cloves, minced1 teaspoon 2 g Ground cumin

1 teaspoon 2 g Oregano (dried2 quarts 64 ounces, 2 l Chickenstock

1 Ham hock 2 tablespoons 1 ounce, 28 mlSherry wineFor the Garnish1 cup 4 ounces, 113 g Onion, 1/4inch (.6 cm) dice1 tablespoon 1/2 ounce, 14 g Oliveoil2 tablespoons 1 ounce, 28 mlSherry vinegar2 cups 8 ounces, 226 g Boiled rice1 tablespoon 1/2 ounce, 14 g Sourcream2 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 3minutesor until soft.3 Add the beans, cumin, oregano, chicken stock, and ham hock; bring to a simmer,


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turndown the heat, and simmer for approximately 1 to 1 1/2 hours or until beans aretender.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 tocheck 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.


Appearance

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


The flavor of the soup was amazing and tasted really good with a hint of spicybut not over powering.


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


needed.


I learned that making this black bean soup is very easy and the black beanspretty much just give the soup the flavor and leave room for other things tobe added like cilatro and jalepenos.

Ceviche of scallops Tasting Journal /NotebookWk 4 Day 1


1/2 cup 2 ounces, 56 g Red bellpepper, roasted, peeled, seeded,1/4 inch (.6 cm) dice

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

scallops

1/4 cup 2 ounces, 55 ml Lime juice2 tablespoons 1 ounce, 28 mlLemon juice1 tablespoon 1/2 ounce, 14 mlOrange juice2 tablespoons 1 ounce, 28 ml Oliveoil

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



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1 Roast the peppers over an open flame and turn as needed to char surface of eachpepper.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 theroastedflavor.)

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 theshrimpin 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.


Appearance

The appearance of everything on the plate looked great the scallops weresliced nicely and cooked well.


The flavor of the plate was great had a nice lemony cilantro flavor, the greanshad a good flavor and so did the roasted peppers.


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The plate presentation looked great and the color schemes of the plate weregreat. The plate up looked great, but the knife cuts on the roasted peppersshould be smaller as to accentuate the scallops.


needed.


I learned that you can cook fish with out adding heat to it. I did not knowthat, but the acid from the lemon juices and orange juices break down thefish and cook it.

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


4 6 ounces, 170 g each Chickenbreasts, 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 Vegetableoil

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 Tamarindpaste1/2 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 bellpepper, finely julienned1 tablespoon 1/2 ounce, 14 ml Olive oil


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1 Rub the chicken breasts with lemon and lime juices; let marinate for at least 15minutes.2 Heat the vegetable oil over medium heat.3 Season and dust the chicken breasts with flour, shake off excess flour and sautuntillightly 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 asimmer.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 andpepper.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 butlooked 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 cookedvery nicely.


The plate presentation was pretty good maybe a little bit more color andbring the chicken so that its not hiding underneath the roasted red peppers.


needed.


I learned not to try and spead things up, like the chayote, we put in thesalamander and the cheese on top got a little burnt. But also when platingup dont hide the main item on the plate which was the chicken and it washard to see underneath the peppers.

Stuffed Chayote Squash, chorizo with Tomato, Mushrooms, andCheese

Tasting Journal /NotebookWk 4 Day 1


2 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, 1/4inch (.6 cm) dice

13/4 cups 4 ounces, 113 g Shiitakemushrooms, cleaned, stems rem, thinly


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sliced

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

3/4 cup 4 ounces, 113 g Tomato,

peeled, seeded, 1/4 inch (.6 cm) dice1 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 boilingsaltedwater. 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 isevaporated.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.

Week 4 day 2


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Floribbean Slaw Tasting Journal/Notebook

Wk 4 Day 1


2/3 cup 2 ounces, 56 g Green cabbage,


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julienned1/2 cup 2 ounces, 56 g Red bell pepper,

julienned

1/2 cup 2 ounces, 56 g Green bellpepper, 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 1hour.2 Taste and adjust seasoning; serve cold.


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Golden Gazpacho Tasting Journal /NotebookWk 4 Day 1


1 cup 6 ounces, 170 g Yellowbeefsteak tomato, peeled,seeded,1/4 inch (.6 cm) dice2 cups 8 ounces, 226 g Yellowbell peppers, 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 or water2 slices 11/2 ounces, 42 g Whitebread, crusts remove1 tablespoon 1/2 ounce, 14 mlLime juice1 tablespoon 1/2 ounce, 14 mlSherry vinegar2 tablespoons 1 ounce, 28 mlOlive oildash TabascoFor the Garnish1/4 cup 2 ounces, 55 ml Sourcream1/4 cup 1 ounce, 28 g Green bellpepper, 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.


needed.



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I learned that when making this you really play it by ear and adjust thingsbased on how it tastes, if its too citrusy, then add something to make it moresweet. But overall its a fun dish to make.

Key Lime Pie Tasting Journal/Notebook

Wk 4 Day 1


For the Crust 1 cup plus 5 ounces, 141 g Grahamcracker crumbs1 tablespoon1/4 cup 2 ounces, 56 g Granulatedsugar1/4 cup 2 ounces, 56 g Butter, melted

For the Filling2 cups 15 ounces, 470 ml Sweetenedcondensed milk6 Egg yolks3/4 cup 6 ounces, 170 ml Key lime juice1 tablespoon 1/3 ounce, 10 g Key limezest

For the Topping1 cup 8 ounces, 235 ml Heavy cream1/2 cup 2 ounces, 56 g Confectionerssugar, 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; pressthemixture into a 9-inch (22.5 cm) pie pan.

4Whisk 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 CUISINEKey Lime PieRECIPES 1655 Bake for approximately 15 minutes or until the filling 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


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overmixthe cream.7 Garnish pie with whipped cream.

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


1 mango, peeled and chopped2 tablespoons red onion, dicedfine2 tablespoons fresh cilantro,coarsely chopped1 lime--zest from 1 lime2 tablespoons juice from 1 lime1 tablespoon canola oilkosher salt to tastefreshly ground black pepper totaste


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


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Pan Seared Snapper Tasting Journal /NotebookWk 4 Day 2


For the Marinade1 tablespoon 1/2 ounce, 15 gGinger, grated

1 tablespoon 1/2 ounce, 15 gGarlic, minced1 tablespoon 1/2 ounce, 15 gShallots, minced1 tablespoon 1/3 ounce, 10 gLemon zest

1/2 cup 4 ounces, 115 ml Oliveoil2 tablespoons 1 ounce, 28 mlLemon juice

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

2 tablespoons 1 ounce, 28 mlOlive oil


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4 Cilantro sprigs


1 Combine marinade ingredients in a food processor or blender andprocess 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, andCorn Relish

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


For the Pork 1/4 cup 2 ounces, 56 g Garliccloves, chopped1 tablespoon 1/2 ounce, 14 gBlack pepper1 tablespoon 1/2 ounce, 14 gGround cumin1 teaspoon 5 g Salt1/8 teaspoon 1 g Cayenne2 pounds 907 g Pork loin,boneless, preferably shoulderend2 tablespoons 1 ounce, 28 mlVegetable


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1 cup 8 ounces, 235 ml Orange juiceFor the Sauce2 tablespoons 1 ounce, 28 mlVegetable

1/2 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 Greenbell pepper, 1/4 inch (.6 cm) dice1/3 cup 2 ounces Black beans,soaked overnight, drained11/2 cups 12 ounces Chickenstock

Time line / Method directions1 Combine the garlic, pepper, cumin, salt, and cayenne. Rub the meat with theseasoningand 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 CUISINE6 While meat cooks, heat the oil for the sauce over medium heat. Add all thevegetablesand cook 5 minutes or until soft.7 Add the beans, and stock; bring it to a simmer. Simmer the sauce for about 45 to60minutes, 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 asimmer.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. Thepork was very moist.


The taste of everything on the dish was amzing the flavor of the sauce wasgreat flavor of the glazed carrots were sweet and spicy. Coleslaw brought theheat 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.


needed.


I learned that somethings go wrong through out the day but eventuallysomething turns out amazing and brings up your spirits. Making and plating


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this dish made me very happy.

Spicy Orange Carrot Sticks Tasting Journal/Notebook

Wk 4 Day 2


1/2 cup 4 ounces, 115 ml Orange juice

2 tablespoons 1 ounce, 28 gGranulated sugar

1 tablespoon 1/2 ounce, 14 g

Ginger, grated3 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 gWhite 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, 1/4inch (.6 cm) dice

1/2 cup 2 ounces, 56 g Onion, 1/4

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

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

For the Vinaigrette

1/4 cup 2 ounces, 58 ml Sherryvinegar3/4 cup 6 ounces, 170 ml Olive oil2 tablespoons 1 ounce, 28 mlLemon juice1/2 teaspoon 1 g Dry mustardto taste Salt and black pepper3 cups 41/2 ounces, 126 g Mesclun(baby field greens) mix


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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 aretender. 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 bayleaf, and toss withall but 1/4 cup (2 ounces, 58 ml) of the vinaigrette.

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


Appearance

The appearance had a good color scheme and looked nice and


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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.


needed.


I learned that we really need to think about portionality and plateup.Week5 day 1


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


1 cup plus 11 ounces, Milk

2 cups ( 1 /4 baguette French bread, day-old,cut into 1 1 / 2 - to 2-inch cubes1 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 inCointreau or Kirsch1 teaspoon 2 g Ground cinnamon

1 /4 teaspoon 1 g Grated nutmeg

2 tablespoons 1 ounce, 28 g Dark brownsugar1 1 / 2 tablespoons Unsalted butter, in smallcubes

Methodology

- Steam and baking- reconstitution of dried fruits


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

soakedbread, then add the raisins and mix well.4 Pour mixture into the prepared pan and sprinkle with cinnamon, nutmeg, andbrownsugar. Top with butter cubes.5 Bake for 1 hour, or until set. Allow to cool 30 minutes before cutting.6 Serve with Whiskey Sauce

Whisky SauceIngredient Mise en Place Equipment needed for

execution1 /4 cup 1 ounce, 28 g Confectioners sugar2 cups ( 1 /4 baguette French bread, day-old,cut into 1 1 / 2 - to 2-inch cubes1 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 thick and hot.3 Remove pan from heat and whisk in the beaten egg. Beat until emulsified, about 2minutes.4 Whisk in the bourbon and serve warm

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-inchpieces1 cup Onion, 1 / 4 inch

1 cup Green bell pepper, 1 / 4 inch

3 /4 cup Celery, 1 / 4 inch

1 1 / 4 cups All-purpose flour

1 1 / 2 cups Vegetable oil

7 cups Chicken stock

1 1 / 2 cups 8 ounces Andouille


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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 browned particles inthe 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 is dark red-brown to black, 3to 4 minutes, being careful not to scorch the roux.9 Remove pan from heat and immediately add the vegetables, stirring constantly untilthe roux stops getting darker. Return to low heat and cook 5 minutes or until vegetablesare soft, stirring constantly and scraping the pan 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, stirring until dissolved between eachaddition.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 begins to thicken.13 Add the fried chicken and adjust the seasoning with salt and pepper.

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


6 tablespoons Butter

1 /4 cup All-purpose flour

1 cup Onion, 1 / 2 inch (1.2 cm) dice

1 /2 cup Green bel l pepper, 1 / 2 inch (1.2 cm)dice1 /2 cup Celery, 1 / 2 inch (1.2 cm) dice

1 tablespoon Garlic, minced1 1 / 2 cups Crawfish tails

1 teaspoon Salt

1 /4 teaspoon Black pepper

1 /4 teaspoon Cayenne pepper

1 teaspoon Lemon juice

1 cup Romaine lettuce, coarsely chopped

1 /3 cup Green onion tops, thinly sliced


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1 tablespoon Parsley, minced

1 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 brown roux isformed.3 Add the onion, green pepper, celery, and garlic. Cook, stirring, until the vegetablesaretender, 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, stirringfrequently. Set aside.6 To serve, heat the touffe slowly over low heat, thin with hot water if needed.Serveover boiled rice.

Fried Fish Bignettes with Remoulade : Tasting Journal /NotebookItem made: Wk# Day


4 16 ounces, 454 g, total Whitefish fillets

1 cup 8 ounces, 235 ml Milk, cold for soakin

as needed Vegetable oil, for deep-frying1 cup 4 ounces, 113 g Yellow corn flour

1 cup 6 ounces, 170 g Yellow cornmeal

Salt

Black pepper

Cayenne


1 Remoulade Sauce


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Methodology

-Batter-deep fry

-mayonnaise based sauceTime line / Method directions

1 Rinse the fillets; remove any bones or skin, and dry the fillets.2 Cut the fish into strips measuring 1/2 x 1/2 x 2 inches (1.2 x 1.2 x 5 cm). Lay strips inapan and add cold milk to just to cover fish. Soak 30 minutes.3 Preheat the fryer to 375F (190C).4 Combine the corn flour and cornmeal with the seasonings and mix well.5 Drain fish. Dip in seasoned flour to coat evenly.

6 Fry fish until golden brown.7 Serve with romaine lettuce and Remoulade Sauce.

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


2 tablespoons 1 ounce, 28 ml Vegetable oil

1 cup 4 ounces, 113 g Onion, thinly sliced

4 cups 13 1 / 2 ounces, 382 g Okra, whole,stems removed3 /4 cup 4 ounces, 113 g Tomato, peeled,seeded, choppedto taste Salt and black pepper


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

Week5 day 2


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Beef Daube : Tasting Journal /NotebookItem made: Wk# Day



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2 pounds 907 g Beef knuckle, trimmed

to taste Salt and black pepper

1 /4 cup 2 ounces, 58 ml Vegetable oil

1 cup 4 ounces, 113 g Onion, 1 /4 inch (.6 cm)dice3 1 / 2 ounce, 14 g Garlic cloves, 1 / 4 inch (.6cm) dice1 cup 4 ounces, 113 g Celery, 1 / 4 inch (.6 cm)dice1 cup 4 ounces, 113 g Carrots, 1 / 4 inch (.6cm) dice1 /2 cup 2 1 / 2 ounces, 70 g Green bell pepper,1 /4 inch (.6 cm) dice2 /3 cup 4 ounces,113 g Tomato, peeled,seeded, 1 /4 inch (.6 cm) dice1 /2 cup 4 ounces, 118 ml Dry red wine

1 quart 32 ounces, 1 l Beef stock

1 Sachet depice (3 sprigs parsley, 1 bayleaf, 6 peppercorns,3 sprigs thyme, wrapped in cheesecloth


2 tablespoons Cornstarch mixed with 1tablespoon water

Methodology

- Braise


1 Preheat the oven to 350F (180C).2 Truss the beef and sear on all sides. Remove and season with salt and pepper.3 In the same pan, over medium heat, add the oil, onion, garlic, and carrots.Caramelizethe vegetables.4 Add the celery, green pepper, and tomato. Cook 5 minutes.5 Add the wine and scrape the pan well. Add the beef stock and bring to a simmer.6 Combine the beef and vegetable stock mixture in a braising pan. Cover the panwithparchment, foil, and a lid. Braise for approximately 1 hour.7 Add the sachet depice and turn the beef. Cook 1 hour longer, or until fork-tender.8 Remove beef and discard the sachet depice. Keep the beef warm and moist.9 Reduce the sauce, remove excess fat, and adjust seasoning. Stir the cornstarchslurryand add, stirring continuously until sauce has thickened.10 Slice the beef and serve with the sauce.

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

Item made: Wk# Day


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24 oysters, shucked


as needed All-purpose flour

as needed Egg wash

as needed Bread crumbs

4 French bread, 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 methodologyTime line / Method directions

1 Heat oil in a deep-fat fryer to 375F (190C).2 Drain and dry the oysters. Season and dip them in the flour; shake off excess flour.Passthrough egg wash, drain off excess egg wash, and coat in bread crumbs. Turn theoystersand pat until bread crumbs completely cover them.3 Fry the oysters golden brown and crisp. Drain on paper towels.4 Split 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 3slicesof tomato on each poboy. Top tomatoes with 6 oysters and top half of bread.7 Serve with half of a lemon


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


For the Roux 5 tablespoons Bacon drippings or butter1 cup 4 ounces, 113 g All-purpose flour

For the Bisque2 tablespoons Butter

1 cup 4 ounces, Onion, 1 / 4 inch (.6 cm) dice

3 tablespoons Green onions, green tops,thinly sliced2 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 Cayenne

2 Bay leaves broken in half

1 teaspoon Thyme (dried)

1 /2 teaspoon Dry mustard

1 /2 teaspoon Basil leaves (dried)

4 Whole cloves

1 cup 8 ounces, Shrimp, peeled, chopped

2 cups Seafood stock or clam juice

1 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 to a mediumbrownroux.RECIPES 2152 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 the roux isfinished.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 constantly to keepsmooth.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.


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6 Serve over boiled riceweek7 day1


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Chicken/Cheese Quesadillas with Green Chili ChutneyWk 7 Day 1


4 Flour tortillas, 8 inches (20 cm) indiameter2 cups 8 ounces, 226 g Mexican cheese(Oaxaca, Chihuahua, or asadero)or whole milk mozzarella, thinly sliced or

shredded

2 tablespoons 1 ounce, 28 g Poblano chile,roasted, peeled, 1 /4 inch(.6 cm) dice

2 tablespoons 6 g Cilantro leaves, chopped

2 tablespoons 1 ounce, 28 ml Butter, melted

Methodology:tortillas,pan-fry,chutney

Method directions1 Soften the tortillas by heating a nonstick skillet over medium-high heat for about 3minutes. Put tortillas in a skillet one by one, turning each once until soft.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, turnoverand 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 1Ingredient Mise en Place Equipment needed for

execution1 tablespoon 1 / 2 ounce, 15 g Shortening orlard1 cup 5 ounces, 141 g Masa harina

1 tablespoon 7 g All-purpose flour

1 /2 cup 4 ounces, 115 ml Chicken stock

1 /4 teaspoon 2 g Salt

For the Filling2 tablespoons 1 ounce, 28 ml Vegetable oil

3 /4 cup 3 ounces, 85 g Onion, 1 / 4 inch (.6 cm)dice1 /2 cup 3 ounces, 85 g Tomato, peeled,seeded, 1 /4 inch (.6 cm)dice

1 chile, seeded, finely dice

8 ounces 226 g Crab meat (claw or body)

several leaves Epazote, chopped (optional)


about 2 cups Vegetable 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 dough is pliableandleaves 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 waxed paper, it is fairlyeasyto peel the paper off one side, fill the tortilla, and use the other sheet of paper to helpfold the tortilla dough around the filling.RECIPES 2997 Add 1 tablespoon stuffing to the middle of each tortilla. Fold in half and pressedgestogether to seal. Repeat until all stuffing is used.


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

Guacamole 1 Tasting Journal/Notebook

Wk 7 Day 1


cup Cilantro, chopped fine cup White onion, 1/8 inch (.3cm) dice2 each Jalapeno chilies,stemmed, seeded, and 1/8inch (.3 cm.) dice2 tablespoons Lime juice, fresh

To taste Salt3 each Hass Avocadoes, ripe cup Tomatoes, inch (.6 cm)diceGARNISH: cup White onion,1/8 inch (.3 cm) dice1 tablespoon Cilantro, choppedfine


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

2. Cut the avocadoes in half. Remove the pit, scoop out the fleshand mash roughly into the chili mixture in the molcajete . Mixwell 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, ripe


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1 /2 cup 2 ounces, 56 g Red onion, 1 / 4 inch (.6cm) dice1 Jalapeo chile, seeded, deribbed, minced

1 /4 cup 1 / 2 ounce, 15 g Cilantro leaves

1 /2 cup 3 ounces, 85 g Tomato, peeled,seeded, 1 /4 inch (.6 cm)dice

2 tablespoons 1 ounce, 28 ml Lemon juice

Methodology:Knife skills and sauce mmethodologyWhole 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.

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


2 Eggs

1 /2 cup 4 ounces, 115 ml Milk

1 cup 4 ounces, 113 g All-purpose flour

1 teaspoon 5 g Salt

1 /4 teaspoon 1 g Black pepper

4 5 ounces, 140 g each Beef round steak,trimmed, and tenderized1 /2 to 1 / 4 inch (1.2.6 cm) thick

as 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 flour

1 /2 tablespoon 1 / 4 ounce, 8 g Salt

3 /4 cup 3 ounces, 85 g Pecans, finelychoppedas needed Confectioners sugar, to roll thecookies in

Methodology:

Baking/Creaming MethodologyMethod 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).


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6 Roll the dough into 1-inch (2.5 cm) balls. Place on an ungreased cookie 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.

Pico de gallo Wk 7 Day 1


1 tablespoon 1 / 2 ounce, 15 ml Olive oil


1 cup 4 ounces, 113 g Onion, 1 /4 inch (.6 cm)dice1 Serrano pepper, minced

1 1 / 2 tablespoons 5 g Cilantro, minced

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

Methodology:Knife skills and sauce mmethodologyWhole 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.


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2 Combine onion mixture with remaining ingredients and correct seasoning. Servewarm or at room temperature.

Tortilla Soups with Chicken & Totilla Garnish Wk 7 Day 1


1 cup 4 ounces, 113 g Onion, quartered

2 cups 12 ounces, 340 g Plum tomatoes,quartered1 /4 cup 2 ounces, 55 ml Vegetable oil

1 Corn tortilla, cut into short strips

2 Garlic cloves, minced

1 /2 Ancho chile, stemmed, seeded, toasted,

finely chopped1 /2 Bay leaf

1 teaspoon 2 g Ground cumin

3 cups 24 ounces, 705 ml Chicken stock

1 /4 cup 2 ounces, 56 g Tomato sauce


2 cups 8 ounces, 226 g Chicken meat,cooked, julienned1 cup 4 ounces, 113 g Cheddar or Monterey


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Jack cheese,shredded

1 cup 4 ounces, 113 g Avocado, peeled,pitted, cubed1 cup 4 ounces, 112 g Corn tortilla, friedstrips

Methodology:-Soup methodology-Feranacious thicking principle

Method directions1 Rub the onion and tomatoes with the oil and grill on all sides until well charred, 15to20 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 until smooth. Setaside.3 Heat the remaining oil. Add the tortilla, garlic, and chile and saut for 3 to 4minutes.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 adjust seasoning.7 Heat the soup and serve. Garnish with the chicken, cheese, avocado, and crisptortillastrips.

Week7 day 2


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Annatto Rice and Queso FrescoWk 7 Day 2


1 cup 7 ounces, 198 g Long-grain rice

1 /4 cup 2 ounces, 55 ml Vegetable oil1 /2 cup 2 ounces, 56 g Onion, 1 / 4 inch (.6 cm) dice


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

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

1 tablespoon 1 / 4 ounce, 7 g Annatto powder

1 1 / 2 cups 12 ounces, 352 ml Chicken stock



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1 cup 4 ounces, 113 g Queso fresco, grated

2 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, and celery for 2minutes,stirring occasionally.3 Add the rice and annatto powder and stir for 3 minutes, until the rice is well coatedwith the oil.4 Add the stock and season with salt and pepper. Bring to a boil, reduce the 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.

Calabacitas Con MaizeWk 7 Day 2


2 tablespoons 1 ounce, 28 g Unsalted butter

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


2 1 / 2 cups 10 ounces, 284 g Zucchini squash, 1 /2inch (1.2 cm) dice1 /2 cup 2 ounces, 56 g Corn kernels


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1 Serrano chile, seeded, diced small

1 /8 teaspoon Oregano (dried)


1 /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 for 3 to 5minutes

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

Chiles RellenosWk 7 Day 2


4 Poblano chiles


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For the Filling2 tablespoons 1 ounce, 28 ml Vegetable oil

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


2 cups 8 ounces, 226 g Corn kernels

1 /8 teaspoon Oregano (dried)

1 /4 cup 2 ounces, 55 ml Sour cream

1 cup 4 ounces, 113 g Queso fresco or whitefarmer cheese,grated


For the Batter 3 Eggs, separated

2 tablespoons 1 ounce, 14 ml Water, cold

1 /4 cup 1 ounce, 28 g All-purpose flour

2 teaspoons 1 /4 ounce, 7g Baking powder

1 1 / 2 teaspoons 1 / 4 ounce, 7 g Salt

4 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 seed pod but leave onthestem; let cool.2 Heat the oil, add the onion and garlic, and cook until soft but not brown.

3Add the corn and salt, then cover the pan and cook until corn is tender (if corn is

dry,you may have to add some water). Add the oregano and adjust the seasoning. Setasideto cool.4 Blend in the sour cream and cheese; season.5 Stuff the chiles with the cheese mixture. Reshape and chill for 30 minutes.6 Beat 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 egg yolks.8 Heat the oil in a deep-fryer to 350F (175C).9 Dip the stuffed chiles in flour and then in the batter, and fry them until goldenbrownon one side. Turn over and fry until golden brown on the other side. Drain on papertowels.Fingerling potatoesWk 7 Day 2



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3 cups 16 ounces, 453 g Fingerlings, or othernew potatoes1 /4 cup 2 ounces, 55 ml Olive oil

1 Garlic clove, coarsely chopped

2 tablespoons 6 g Parsley leaves, chopped

2 tablespoons 6 g Basil leaves, chopped

2 tablespoons 1 ounce, 28 ml Lemon juiceto taste Salt and black pepper

Methodology:Roasting methodMethod directions1 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 the potatoes in theovenfor 1 hour.4 When the potatoes are tender, remove from the oven and drain any excess oil.5 Toss the potatoes with the garlic, herbs, and lemon juice. Season and serveimmediately.

Marinated Grilled Quail on Spinach SaladWk 7 Day 2


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2 tablespoons 1 ounce, 20 ml Olive oil

1 /4 cup 2 ounces, 55 ml Vegetable oil

1 /4 cup 1 ounce, 56 g Shallots, fine chopped

1 tablespoon 3 g Parsley, chopped

2 tablespoons 1 ounce, 29 ml Balsamic vinegar


For the Salad 2 cups 4 ounces, 113 g Spinach, cut inchiffonade1 /2 cup 2 ounces, 56 g Red bell pepper, roasted,peeled, seeded,

julienned

1 /2 cup 2 ounces, 56 g Yellow bell pepper,roasted, peeled, seeded,

julienned

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

roasted, peeled, seeded, julienned

3 /4 cup 4 ounces, 113 g Tomato, peeled, seeded, julienned8 Bamboo skewers, soaked in water for 30

minutes

4 Quails, split at the back

Methodology:marinating and grilling,roasting peppers

And knife skillsMethod directions1 Combine all ingredients for dressing in a blender and process until smooth. Correctseasoning.2 Place each quail on 2 skewers in a straight line to hold its shape.3 Liberally brush the quails with half of the dressing and allow to marinate,refrigerated,for 1 hour.4 Prepare the grill.5 Grill the quail for 3 to 5 minutes on each side or until the quail are completelycooked.Be careful not to burn or overcook the quail.6 Toss the salad ingredients with all but 2 tablespoons (1 ounce, 28 ml) of theremainingvinaigrette.7 Place the salad in the center of the plate. Remove the skewers from each quail andplace on top of the salad.8 Drizzle the remaining vinaigrette over the quail.


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

Pablono and Potato SoupWk 7 Day 2


2 tablespoons 1 ounce, 28 ml Vegetable oil

1 cup 4 ounces, 113 g Onion, 1 /2 inch (1.2cm) dice1 /2 cup 2 ounces, 56 g Carrot, 1 /2 inch (1.2cm) dice1 /2 cup 2 ounces, 56 g Celery, 1 / 2 inch (1.2cm) dice3 6 ounces, 170 g Poblano chiles, roasted,peeled, seeded,1 /2 inch (1.2 cm) dice

2 cups 10 ounces, 280 g Russet potato, 1 /2

inch (1.2 cm) dice1 quart 1 l Chicken stock

3 /4 cup 6 ounces, 170 ml Heavy cream,warmed1 tablespoon Cilantro leaves


Tortilla strips, fried

1 /4 cup as needed 1 ounce, 28g Queso frescoor white cheese, grated

Methodology:Puree MethodologyMethod 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 and pepper.5 Add the cream and cilantro just before serving. Garnish the soup with fried tortillastrips and grated cheese.


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T he 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
http://media.wiley.com/product_data/excerpt/42/04716829/0471682942.pdfhttp://media.wiley.com/product_data/excerpt/42/04716829/0471682942.pdf


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

and the state vegetable is the sweet potato.

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 expandingfrom 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 eastern

Texas 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 abolish

slavery 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 RevolutionNew 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 sectionof 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 themegalopolis 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 DayAmerica 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


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classifies the remainder of New York State and Pennsylvania in

the Rust Belt.

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,

Ba

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