Saturday, October 17, 2009

I'm So 3008, You So 2000 and Late

Yup, I made black eyed peas yesterday in class! They were in a traditional Southern dish called Hopping John which consisted of black eyed peas cooked with a ham hock in stock/water, then mixed with some onions, garlic, rice, the minced ham hock meat, crumbled bacon, red wine vinegar and seasonings. It was actually pretty good except the I somewhat overcooked the beans. They had soaked overnight and cooked a lot faster than I thought they would. Oh well! Next time I'll start checking their doneness way earlier than the recipe suggested. Yesterday we also managed to put together some of our nicest plate presentations as of yet! I luckily got to dine in the dining room so I enjoyed some vichyssoise (cold potato leek soup) and chocolate mousse in addition to my entree (I chose the ribs). Check out all the lovely photos below!

Hopping John

Cajun Candied Sweet Potatoes

Hush Puppies

Southern Collard Greens

Southern Fried Okra

Southern Fried Chicken

Debby and Her Barbecued Beer-Cured Pork Ribs

Nate and his Beer Battered Onion Rings

Beer Battered Onion Rings
Salad of Mesclun Greens, Apples, Pecans, and Blue Cheese


Grilled Catfish with Black Bean Salsa, Hush Puppies, Collard Greens, Onion Rings, and Fried Okra

Stove-Top Smoked and Roasted Loin of Pork with Peach-Brandy Chutney, Roasted Vegetables, and Cajun Candied Sweet Potatoes

Southern Style Fried Chicken with Beer Battered Onion Rings, Collard Greens, Fried Okra, and Hopping John
Barbecued Beer-Cured Pork Ribs with Cajun Candied Sweet Potatoes, Roasted Vegetables, and Fried Okra

Chocolate Mousse


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