American cuisine

5/15 Southern fried chicken

Corn meal biscuit
Ingredients
flour 340g
polenta 113g
baking powder 15g
sugar 15g
salt 1/4t
cream 150ml
butter 6T
milk 150ml

Method
1. Mix all ingredients in bowl.
2. Ripen for a one day.
3. Divide the dough into small pieces and shape each piece into a ball.
4. In oven.

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Buttermilk chicken
Ingredients
Chickens, butchered into 8 pieces each 1ea.
Buttermilk 200 ml
Tarragon 2g
Dijon mustard 50ml
Poultry spice 1/2t
Flour 360g
Cayenne pepper 1/2t
Old Bay 4g
Salt 1t
Vegetable Oil

Method
1. Combine the chicken pieces with the buttermilk, tarragon, the mustard and the poultry spice.
Mix well and marinate overnight.
2. Combine the flour with the cayenne, salt and Old Bay. Mix well
3. Dredge the chicken in the flour and let sit serveral minutes. Dredge the chicken in the flour again and then
pan-fry golden brown on both sides in the Crisco.
4. Finish the chicken in a 350'F oven on a roasting rack placed on top of a sheet pan.

5/22 Beef tenderloin blue cheese

Beef tenderloin blue cheese
Ingredients
bread crumbs
blue cheese
parsley
olive oil
dry rosemary
dry thyme

Method
1. Roast a beef tenderloin that professor prepare.
2. Lump blue cheese, parsley, bread crumb pepper and olive oil.
3. Put lump blue cheese on the beef tenderloin.

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Tomato claremart

Ingredients

tomoto 1/2

peas

spinach
cheese
salt and pepper

Method

1. Cut a tomato in half and hollow it out.
2. Put spinach, peas, salt and pepper in pan and saute.
3. Put no.2 in tomato.
4. Sprinkle cheese on the tomato.
5. In oven.

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Carrot puree
Ingredients
carrot 1ea
cream
salt and white pepper

5/22 Pacific seafood chowder

Ingredients
whte wine
water
garlic
lemonglass
kaffir lime leaf
clam
chicken stock
milk
red curry
coconut milk
potato
shiitak mushroom
lemon juice
prawns
red chili

Method
1. In a large non-reactive pot combine the wine, water, garlic, ginger, lemongrass and lime leaves and bring
    to a boil. Simmer for 10 minutes. Strain out the aromatics and return the reduction to a stock pot.
2. Add the clam juice, chicken stock, coconut milk and cream, return to a boil. Incorporate the curry paste
    and add the potatoes. Simmer until the potatoes are tender. Meawhile sweat the mushrooms in some oil,
    salt and black pepper. Reserve.
3. Prepare a slurry the consistency of heavy cream, Whisk it into the soup and bring back to a boil.
The soup should have enough slurry to make a light body. Be sure to bring to a boil before adding more
    slurry.
4. Just before service, add the snapper and shrimp and cook a few more minutes. Lastly add the cooked
   mushrooms and heat through.
5. Add the lemon juice and basil. Check seasonings and serve.

5/22 Coconut milk cream caramel

Ingredients
sugar 1/2cup
milk 1/2cup
coconut milk 1cup
eggs 4ea
caramel sauce : sugar 1/2cup, water, lemon juice

Method
1. Mix coconut milk and sugar in bowl.
2. Mix beaten an egg and no.1
3. Strain them through a sieve.

4. Make caramel sauce.

5. Cover caramel sauce in cup.
6. Put no.3 in cup.
7. Fill water in oven pan put cup.

5/21 Roast duck with garlic and honey

Roast duck
Ingredients
duck 1
garlic 10ea
salt and pepper
oil 3T
orange zest 1ea
thyme some
rosemary some
onion 1ea
Sauce: orange juice, butter, chicken stock, red wine, salt and butter

Method
1. Cut onion to small dice.
2. Grate a orange zest.
3. Mash garlic.
4. Mix no.1, 2, 3 and oil.
5. Get rid of fur by a torch.
6. Put no.4 in duck.
7. Stitch duck.

8. Spread butter, salt and pepper on duck's surface.

9. First, roast 205'C, 2.5 hour. (attach chicken breast down)

Second, roast 175'C, 30minute. (attach chicken breast up)

10. Serve food on a plate.

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Green beansIngredients

green beans

button mushroom

butter

lemon juice

shallot

salt and pepper

Method

1. Cut mushroom and shallot to slice.

2. Put greens beans, mushroom, butter, lemon juice and shallot in pan and saute.

3. Season with salt and pepper

4. Serve food on a plate

5/21 Chocolate lava cake

Ingredient
Chocolate 115gm
Egg yolk      2
Egg             2
Sugar         65gm
Butter        115gm
Flour          35 gm
Vanilla       1 teasppon
essence

Ganache
Chocolate 65gm
Cream       60ml

Method
1. Melt chocolate 115gm in double boiler.
2. Add sugar and flour, vanilla essence, butter, egg and mix.
3. Make ganache and put in freezer.
4. Cover egg and flour in mold.
5. Wrap the base of mold by foil.
6. Fill melted chocolate in mold.
7. Put in ganache.
8. Bake 190' , 12minute.
9. Put it in freezer.
10. Cut Cold chcolate cake then very good.

11. Serve food on a plate.