So we're trekking along in the New World Cuisine class, and I've moved from the deep fryer over to the grill for these couple of days. Although I'm enjoying the class, having fun with the cooking techniques, and really enjoying the expertise of my chef, I'm finding this particular class to be a little slow. We're each given a dish to make and for a lot of us that leaves way more down time that preferable. Some of us will use that time to help others and also catch up the pot sink so there's less to do later. Otherwise, boredom does set in after a while... oh well.
Today, I really did enjoy making my particular dish. At first I was like, grilled chicken? LAME! Made it before, a million times. I decided to take the challenge and run with it, making the best grilled chicken I could! I made a chipotle rub to season the chicken breasts and tenders and also a chipotle compound butter to accompany it for service. We had a chipotle paste already in our fridge, so I mixed some of it with olive oil, salt and pepper and sloshed it all over the chicken, then set it in the fridge until MUCH time had passed and I could finally grill my chickens closer to service time. I also used the same chipotle paste with some softened butter, chopped cilantro, minced garlic, lime juice, salt and pepper to form the compound butter for presentation. Part of the "skill" we must master in the grilling portion of our class is to achieve excellent "scoring" or "marking" on both sides of the grilled items by turning it from 10:00 to 2:00 during the cooking process. I'm quite pleased to say, that my chicken had perfect grill marks!
I was lucky enough to be sent to the dining room today to eat lunch instead of serving, so I enjoyed a 3 course meal from the Traditional European Cuisine kitchen consisting of a salad, rolled veal scallops served with porcini risotto, and a fruity dessert served with nutmeg ice cream. I didn't get to witness or photograph the plating of our dishes from class (including my chicken) but when I returned to class I made sure to taste a slice of my then-cold chicken breast with a bit of the chipotle butter. It was still juicy and delicious (pats self of back). Here are the few pictures I was able to get from today's fun-filled class...
Perfect scoring on my Grilled Chipotle Chicken Breasts and Tenders