She was a little afraid to cook the little guy but all in all she did a great job. I, of course had no problem making the little bugger into dinner. With it we made Grilled Lobster Tail.
On Day 37 we also made Grilled Pizza with Pesto, Proscuitto, and Buffalo Mozzarella. The dough for this is so easy to make that we've been making them here at the house just about every weekend.
The last dish on Day 37 was Grilled Quail with Israeli Couscous, Pomegranate Molasses, Pomegranate Seeds and Mint. Sorry no picture. It was nice to learn the quail, but it's such a greasy, gamey bird that I doubt I will cook it until I can find a way to improve on the flavor.
On Day 38 we fabricated shrimp and made a Bouillabaisse that contained clams, mussels, snapper, shrimp, scallops, lobster claws and knuckles and Rouille Toasts. Chef Brown liked mine so much that he stopped making the bouillabaisse he was making for his wife and took mine home to her. What a great compliment! It was also my first 20/20. We also made Seared Albacore Tuna with Black Rice, Maui Onion Confit and Tropical Fruit Salsa. This came out great but I really didn't care for the dirty black rice.
Day 39 was a lot of fun. All we did was grind chuck for hamburgers and grill steaks to learn how to cook to a specific doneness. I nailed every task. I guess this means I get to man the grill this summer! We all ate a ton of food today.
Day 40 was more grilled steaks with the addition of Bearnaise and Boredelaise sauces. Both of my sauces came out great although I'm not a big fan on the Bearnaise. It's basically Hollandaise with tarragon in it.
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