Thursday, October 15, 2009

And Onto Roasting...


Today I moved onto the roasting portion of the class. My dish was pretty basic and not very exciting except for the fact that it tasted good: Roasted Pineapple Salsa. I sliced up pineapple and roasted it along with a jalapeño pepper, then mixed it with some diced onion, cilantro, lime juice, olive oil, salt and pepper. That was pretty much it. Yeah, I know. It actually took me a little while to get the ingredients prepped and ready to go, but otherwise, I took my sweet time today. Don't know if that's a good thing or not, but I can only do as much as I'm given to do. I'm supposed to truss, roast, and carve a chicken along with making a pan sauce for my practical exam next week. I'm not assigned to roast any meats in class, although I've roasted meats before many times. I still think I'm going to practice this weekend just to make sure I can truss it and carve it correctly as well, since that's obviously part of the grade and I'm not an expert at either of those things. In any case, enjoy these pictures from class today!

Roasted Pineapple and Jalapeño

Roasted Pineapple Salsa

Fried Sweet Potatoes

Fried Tomatoes

Chicharrones (Fried Chicken Skins)

Grilled Plantains

Fried Red Snapper Over Grilled Plantain and Roasted Squash

Grilled Shrimp Skewer Over Fried Tomato and Grilled Pineapple

Chicken in Adobo, Chicharrones, Grilled Vegetables, Fried Tomato, and Fried Sweet Potatoes

Roasted Rum-Glazed Pork Loin Over Swiss Chard and Fried Sweet Potatoes


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