Fish and Poultry

Recipes

Pollo Crillo

1 chicken thigh, 1 leg

3-4 cloves garlic

½ tsp. cumin

¼ cup orange juice

¼ cup lemon/lime juice

¼ cup olive oil

½ cup sherry

1 onion, sliced

½ cup stock, beer or water

parsley, cilantro

Arroz Amarillo

1 oz. olive oil

1 clove garlic, chopped

½ onion, chopped

½ green pepper, chopped

½ cup tomato, chopped

1 oz. sherry

1/8 cup chopped pimentos

1 cup rice

2 cups water

1 tsp. salt

pinch saffron

black pepper to taste

Grilled Chicken Breast with moonshine Chutney

2 chicken breasts

¾ cup diced pineapple

¾ cup diced mango

¾ cup diced papaya

¼ cup red onion, diced

1 jalapeno, minced

¼ tsp. minced ginger

¼ cup cider vinegar

¼ cup rum

¼ cup granulated sugar

¼ cup brown sugar

½ tsp. cinnamon

¼ tsp. allspice

Roasted Chicken with Honey Orange Adobo

½ chicken, or 1 cornish hen

2 tb. water

¼ cup chili powder

½ cup orange juice

¼ cup lime juice

4 cloves garlic

1 tb. cumin

1 tb. each orange and lime zest

¼ cup honey

¼ cup tomato paste

2 tsp. dried thyme

1 tsp. dried oregano

2 tb. paprika

2 tsp. kosher salt

Beer Braised Chicken

1 tb. oil

1 chicken leg, thigh

2-3 cloves garlic

1 tb. minced ginger

3-4 shallots, peeled, whole

¼ cup honey

¼ cup rice wine vinegar

12 oz. beer

½ cup stock

1 sprig thyme

½ bay leaf

Yakitori no Tare

meat of 1 chicken leg

bone of 1 chicken leg

1 ¼ cups sake

½ cup + 2 tb. mirin

5 ½ oz. rock sugar

2 cups dark soy

3 tb. tamari

Duck Confit

2 duck legs

¼ cup kosher salt

¼ cup mixed dried herbs (thyme, marjoram, bay leaf)

½ tb. peppercorns, crushed

¼ tb. allspice berries, crushed

¼ tb. juniper berries

4 cups duck fat, rendered

1 sprig thyme

1 bay leaf

Pan Roasted Duck Breasts with Pear and Cherry Chutney

2 pears (or apples) peeled, cored, and diced

½ cup rice wine vinegar

½ cup white wine

½ cup brown sugar

2 tb. fresh ginger, minced

½ red onion, diced

pinch red chili flakes

1 tsp. mustard seeds

1 cup dried cherries

juice + zest 1 lemon

Hunter Style Pheasant

1 pheasant, boned

½ onion, chopped

½ carrot, chopped

1 cup veal stock

½ cup white wine

1 bay leaf

1 sprig thyme

½ tb. peppercorns

2 shallo9ts, sliced

1 cup mushrooms, quartered

¼ cup white wine

1 tomato, peeled, seeded and diced

1 tsp. tarragon

1 tb. parsley

1-2 tb. butter

Sauteed Bird with Cranberry Apple Salsa

½ cup cranberries, halved

1 granny smith apple, peeled, cored and diced

2 tb. chopped red onion

1 tb. vegetable oil

1 tb. chopped parsley

2 tb. orange juice

1 tb. cider vinegar

2 tb. honey

1-2 jalapeno peppers, seeded and minced

Combine all the ingredients and chill for ½ hour.

Tamales de Pollo con Mole Verde

2 ¼ cups masa harina

2 cups stock

½ # lard, whipped

1 ¼ tb. salt

stock

1 # tomatillas

1 poblano

3 clovwa garlic

1 onion

¼ cup parsley

3 hoja santa leaves

4 sprigs epazote

1 tb. cilantro

½ cup water

1 tb. masa harina

salt

sugar

Peanut Crusted Chicken

2 eggs

1 tb. peanut butter

1 tsp. sesame oil

½ cup crushed peanuts

¼ cup flour

salt and pepper

Jambonette de Volaille

½ chicken, deboned

¼ cup cognac

1 bay leaf

sprig of thyme

salt

1 slice white bread, crusts removed

½ cup cream

½ tsp. green peppercorns

½ cup ground raw chicken

5-6 mushrooms, diced

pinch nutmeg

salt and pepper

Smoked Duck Breast, Javanese Style with Chili Sauce

1 duck breast

½ tsp. coriander

½ tsp. cumin

½ tsp. clove

½ tsp. tumeric

1 shallot, minced

1 tb. oil

½ cup roasted peanuts, grounded

¼ cup brown sugar

1 jalapeno, minced

1 tb. ginger juice

1/3 cup lime juice

salt and pepper

Poulet au Vin Rouge

½ chicken or 1 cornish hen

3-4 pearl onions

1 tb. olive oil

¼ tsp. sugar

½ cup water

4 mushrooms

2 shallots

3 cloves garlic

1 ½ cups red wine

1 sprig thyme

1 bay leaf

salt and pepper

Volaille Fermiere au Vinaigre

(farmhouse chicken in vinegar sauce)

½ chicken – leg, thigh, and breast

1 tsp. oil

3 tb. butter

4 cloves garlic

½ cup cider vinegar

1 tb. honey

½ cup white wine

½ tb. tomato paste

½ cup chicken stock

1 tb. chopped parsley

Bahan Hot Fried Chicken

3 eggs

1 cup cream

1 jalapeno

2 tsp. red pepper flakes

1 ½ tsp. cayenne

salt and black pepper to taste

2 tsp. hot paprika

Whip the eggs until thick. Add the remaining ingredients. Marinate chicken 1 hour or more (overnight would be ideal).

Five Spice Roasted Chicken

1 chicken

1 1/8 oz. garlic

1 1/8 oz. onion

4 tb. sherry

1 tb. five spice powder

½ tsp. salt

½ tsp. clove

5 tb. soy sauce

1 tb. oyster sauce

½ tsp. pepper

1 tb. oil

1 tsp. sesame oil

Chicken Vesuvio

1 chicken, split

2 cloves garlic

1 ½ tb. rosemary

2 ½ tsp. oregano

olive oil

2 idaho potatoes

½ lemon

½ onion

½ cup white wine

¾ cup chicken stock

¾ cup peas

Chicken Saute Provencal

1 chicken breast

salt and pepper

flour

1 oz. olive oil

1 tsp. garlic

2 oz. white wine

3 oz. tomato

4 black olives

1 anchovy fillet

2 leaves basil

Coq au Vin

3 oz. bacon

2 tb. butter

1 chicken

¼ cup brandy

3 cups red wine

1 ½ cups brown stock

½ tb. tomato paste

2 cloves garlic

1 small bay leaf

¼ tsp. thyme

12 pearl onions

½ # mushrooms

Grilled Indonesian Chicken

1 chicken

1 tsp. salt

4 tb. oil

4 shallots

2 cloves garlic

3 chili peppers

1 tb. ginger

1 tb. peanuts

2 tb. ketchup

1 tb. brown sugar

1 tb. soy sauce

Rub the chicken with the salt and pepper. Fry the chicken until lightly browned.

Make a paste with the shallots, garlic, chilies, and nuts.

Remove all the oil from the pan except 1 tb. and fry the paste. Add the remaining ingredients. Cool and rub on the chicken. Marinate 1 hour and then grill until done.

Grilled Pheasant with Pancetta and Wilted Spinach

1 pheasant

1 juniper berry, crushed

pinch dry sage

pinch dry thyme

1 clove garlic, cut in slivers

¼ tsp. lemon zest, grated

salt and pepper

1 tb. olive oil

1 oz. spinach, cleaned

1 plum tomatoes, blanched and peeled

4 slices pancetta

2 slices pancetta, minced

1 shallot, minced

1 clove garlic, minced

2 tb. red wine vinegar

¼ c. olive oil

salt and pepper

Remove breasts from pheasant, remove leg and thigh piece, remove the bone from the thigh only.

Mix next set of ingredients and rub over poultry pieces and let marinate for at least one hour.

To make pancetta vinaigrette, cook pancetta over low heat until light brown and the fat is rendered, remove pancetta and drain.

Whish together with remaining ingredients.

When ready to serve, grill pheasant till skin is crispy

Grill pancetta.

Sauté spinach with julienne slices of tomato only until greens are wilted, add a bit of the vinaigrette.

For service, place wilted greens on plate, top with pheasant and then the pancetta, drizzle with a little more of the dressing.

Serve with roasted new potatoes or polenta

Mandarin Grilled Quail

3 oz. soy sauce

1 oz. water

1 oz. hoisin sauce

1 ½ tb. brown sugar

¾ tb. rice wine vinegar

1 clove garlic, minced

½ “ ginger, peeled and minced

½ shallot, minced

2 scallions, minced

1 tsp. hot sesame oil

4 quail

Mix first 10 ingredients until brown sugar dissolves and add quail.

Marinate for 3 hours but best if let overnight.

Grill approx 3 minutes per side

Grilled Cornish Game Hen with Chutney Glaze

2 tb. chutney

2 oz. chicken stock

½ oz. butter

heat all ingredients together until combined

bone cornish hen, slat and pepper

brush lightly with oil and place on grill skin side down.

when almost ½ done, turn to cook other side and brush the skin side with the glaze.

when almost done, turn once more to caramelize the glaze on the SKIN and brush the glaze on the meat side

done with nicely browned

Barbecued Squab with Eggplant Relish

2 squab

2 scallions, minced

2 cloves garlic, crushed

2 tb. balsamic vinegar

1 tb. brown sugar

1 tb. honey mustard

salt and pepper

Remove backbone and rib cage from each squab and flatten the breastbone.

Combine the rest of the ingredients and let the bird marinate for 3 hours or overnight.

Grill till golden brown on the outside but medium on the inside, this should take about 6 minutes per side.

Serve with eggplant relish.

Eggplant Relish

1 eggplant, cut into ½ “ cubes

¼ c. olive oil

½ c. onion, diced

1 jalapeno, minced

2 cloves garlic, minced

¼ tsp. red chili flakes

3 tb. rice vinegar

1 tb. sugar

¾ c. tomato concasse

salt and pepper

Heat oil till almost smoking and add eggplant, sauté till lightly browned

Add onions and sauté for about 3 minutes

Add remaining ingredients except concasse and cook for another 2 minutes

Cool

Add concasse and correct

The longer this is refrigerated the better the flavors meld.

Serve with barbecued squab.

Buffalo Chicken Wings

½ c. mayonnaise

1 tb onion, minced

1 clove garlic, creamed

1 tb. parsley, chopped

1 tb. lemon juice, fresh

2 tb. blue cheese, crumbled

salt, pepper, and a pinch of cayenne

1/8 # butter

3 tb. hot sauce

8 chicken wings, tips removed, split in half

seasoned flour

8 celery sticks

mix first 9 ingredients into a creamy blue cheese dressing for dipping your wings and celery sticks.

dredge wings in seasoned flour and deep fry until golden brown

melt butter with hot sauce and toss the fried wings in the sauce till heated through

plate wings with the celery stalks (i think this is to help cool your mouth down) and dressing

Roasted Chicken with Lemon and Rosemary

1 3 ½# chicken, giblets removed

salt and pepper

2 lemons, halved

1 oz. butter, melted

2 sprigs rosemary

Preheat oven to 450. Sprinkle inside of the chicken with salt and pepper. Place 3 of the lemon halves and 1 rosemary spring in the cavity.

Separate the skin from the flesh on the breast of the chicken and place the other rosemary branch in between.

truss.

Rub the chicken all over with the cut side of the last lemon while squeezing gently to extract the juice.

Brush the bird with the melted butter and place breast side down on a rack in a roasting pan.

After 15 minutes turn heat down to 350

When chickens have been in the oven about 45 minutes, turn bird, breast side up and finish the cooking process.

Baste with the fat in the roasting pan often during the last phase of Cooking and Hospitality you will be able to determine doneness in the following ways

1. Use an instant read thermometer inserted in the thickest part of the thigh and look for an internal temperature of 165ºF

2. Check the joints, the leg will move freely in its socket

3. The juices inside the cavity will be clear yellow, not cloudy or pink – do not test by piercing with a fork or you will lose many valuable juices

Chicken Fricasse with Dumplings

1 chicken, cut into 8 pieces

6 c. chicken stock

1 onion, chopped

2 ribs celery, chopped

1 bay leaf

2 cloves garlic, chopped

4 sprigs parsley

1 tsp. salt

2 oz. bread flour

4 oz. pastry flour

2 tsp. baking powder

¼ tsp. salt

2 tb. butter

2 tb. parsley, chopped

2 tb. chives, snipped

1 egg

1/3 c. milk

2 egg yolks

2 tb. cream

Bring stock to a boil and then add chicken, onions, celery, bay leaf, garlic, and salt.

Cover and reduce heat to a very low simmer, cook till chicken is done.

Meanwhile make the dumplings . . .

Combine flours, baking powder and salt, but in butter until mix resembles cornmeal, add parsley and chives

Combine milk and egg and add to flour mix, blend only till dough holds together, do not overmix!!!

Remove chicken from broth and keep warm.

Strain broth and skim any fat from the top.

Return to a pot and bring to a simmer.

Shape the dumplings with 2 spoons and cook in the broth till a toothpick inserted comes out clean, about 7 to 10 minutes.

Remove dumplings when done.

Mix the egg yolks and cream and temper into the remaining stock.

Serve chicken and dumplings in a bowl with the hot sauce over

Garnish

Galantine of Chicken

1, 3# chicken

4 oz. pork, lean – lg. dice

4 oz. veal, lean – lg. dice

3 oz. fatback, skinned – lg. dice

3 tb. brandy

1 egg

½ oz. salt

pinch nutmeg

pinch white pepper

pinch ground cloves

pinch ginger

pinch thyme

pinch marjoram

Garnish:

4 oz. ham, diced

2 oz. pistachio nuts

4 oz. roasted red peppers, diced

Through the backbone, bone out the chicken completely leaving the skin intact.

Remove all meat from skin.

Add the diced thigh meat to the meats listed above.

Toss with the spices.

Grind twice through successively smaller die, keeping everything very cold.

Add brandy and eggs.

Fry a small amount of the forcemeat to test for seasoning. Fold in garnishes

Place skin on a piece of plastic or cheesecloth

Spread forcemeat over skin, top with strips of the reserved breast meat.

Roll up into a tight cylinder and secure with twine at the ends. Tie with twine to hold shape.

Poach in stock to 160ºF.

Deep Fried Chicken

1 chicken, cut into 8

1 oz. flour

1 dash salt

1 dash white pepper

1 egg

3 tb. milk

2 oz. bread crumbs

Make seasoned flour

Mix eggs and milk

3 step bread the chicken pieces.

Deep fry at 325 to golden brown. Drain. Place on rack over sheet pan and finish cooking in a 325 oven.

Hold hot for service.

Cornish Hens

Maple and lemon glaze:

1/3 cup maple syrup

1/3 cup brown sugar

1/3 cup lemon juice

½ cup chicken stock

Bring the syrup, sugar and lemon juice to a boil and simmer 2-3 minutes. Add the stock and simmer to reduce by ½. (Total volume will be ¾ cup)

Marinade:

½ cup olive oil

½ cup vegetable oil

1 ½ lemons, sliced

3 cloves garlic, chopped

1 tb. cracked black pepper

½ cup chopped herbs (basil, oregano, parsley, thyme, rosemary . . . )

Braised Bass Fillets

3 oz. Skinless Bass fillet

2 oz. white wine

2 oz. fish broth

2 oz. Thai fish sauce

4 oz. coconut milk

to taste green curry paste

1 tsp. basil

1 tsp. mint

1 tsp. cilantro

salt and pepper

Salmon a la Nage

3 oz. salmon fillet

2 tb. olive oil

julienne of leek

carrot

celery

turnip

tomato

mushroom

2 oz. white wine

5 oz. fumet

1 tb. mixed parsley, thyme, chives

Grilled Teriyaki Glazed Salmon

3 ½ oz. sake

3 ½ oz. mirin

3 ½ oz. soy

1 tb. brown sugar

Swordfish Satay

4 oz. swordfish

2 cloves garlic

2 chilies

2 tb. fish sauce

juice 1 lime

2 shallots

1 tb. sugar

2 tb. oil

Dressing:

3 chilies, 2 shallots, 2 tsp, sugar, juice of 1 lime, 2 tb. fish sauce, 1 cup coconut milk, ¼ cup peanut butter, 2 tb. cilantro.

Sea Bass Dore with Mango Brown Butter Sauce

2 eggs

¼ cup milk

½ tb. vegetable oil

½ tb. chopped parsley

to taste hot sauce

½ cup flour

salt and pepper

Mango Brown Butter

2 oz. butter

½ tb. ginger

½ cup diced mango

¼ cup mint leaves

1 oz. rum

¼ cup toasted almonds or pecans

Sole a la Catalane

2 sole fillets

2 tb. chopped shallots

½ cup dry white wine

1 tb. chopped parsley

1 tb. chopped chives

6 tb. butter

Breaded Sole Fillets with Tartar Sauce

2 egg yolks

1 tsp. dijon

1 ¼ cups vegetable oil

1 tb. lemon juice

1 tb. chopped onion

1 tb. chopped parsley

2 tb. chopped dill pickle

2 sole fillets

salt and pepper

Tatsuta Fried Fish

Marinade:

2 tb. soy

2 tb. sake

2 tsp. ginger juice

(2) 2 oz. fish fillets

2 egg whites

2-3 tb. cornstarch

2 tb. chopped and rinsed scallion

1 tb. chopped ginger

Balsamic Glazed Salmon

4 oz. salmon fillet

2-3 large cloves garlic, sliced

1 tb. oil

1 tb. honey

1 tb. + 1 tsp. dijon mustard

1/3 cup balsamic vinegar

¼ tsp. salt

cracked black pepper to taste

Grilled Fish Fillets with Honey Mustard Glaze

¼ cup honey

¼ cup dijon

1 tb. fresh thyme or 1 ½ tsp. dried thyme

½ tsp. cayenne

1 tsp. salt

1 tsp. black pepper

2 tb. oil

Fish Stew with Fennel, Saffron, Tomato and Mussels

4 oz. monkfish

1 ½ tb. olive oil

1 clove garlic, sliced

½ small onion, sliced

½ carrot, juilienned

½ fennel bulb, julienned

1 plum tomato, julienned

½ tb. orange zest

pinch saffron

¾ cup stock

2 tb. butter (or use olive oil)

6 mussels

herbs parsley, chives

Portuguese Mussels

3# mussels

4 tb. olive oil

3 bay leaves

3-4 garlic

1 onion

1 each red/green bell pepper diced

2 tomatoes, peeled, seeded and chopped

¼ pound linguica

1 cup white wine

2 tb. parsley

2 tb. cilantro

ground black pepper

Oyster Pan Roast

2 tb. clam juice

2 tb. butter

1 tb. Worcestershire

9 oysters

1-2 tb. chili sauce

¼ tsp. paprika

½ cup cream

toast

Mignonette

2 tb. shallots

1 tb. carrot

2 tb. parsley

1 tb. cracked black pepper

¾ cup cider vinegar

Clam Fritters

1 cup pastry flour

1 cup bread flour

1 cup cornmeal

2 tsp. baking powder

4 eggs

1 cup milk

4 tb. melted butter

½ cup sliced green onions

1 cup clam juice

salt and pepper

Bass with Artichoke Heart and Basil Compote

½ cup artichoke heart, cut ½

1 oz. basil, julienne

1 oz. green onions, bias cut

1 oz. red onions, diced

1 oz. tomatoes, diced

1 clove garlic

½ oz. red wine vinegar

1.5 oz. olive oil

Braised Halibut with Mushroom Cream Sauce

4 oz. Halibut Fillet

salt and pepper

1 tb. butter

1 tb. shallot, diced

8-10 mushrooms

¼ cup white wine

¼ cup fish stock

½ cup heavy cream

juice of ½ lemon

1 tb. parsley

Vatapa

shrimp, scallops, lobster meat, etc.

2 tb. oil

1 onion, diced

2 cloves garlic

2 tb. ginger

3 jalapenos

¼ cup dried ground shrimp

4 tomatoes, peeled, seeded and chopped

3 cups water

1 cup coconut milk

3 tb. peanut butter

2 tb. cilantro

6 tb. lime juice

salt and pepper

Lobster Butter

2 1-1 ½ # lobster bodies

2 tb. clarified butter

1 small onion, chopped

1 carrot, peeled and chopped

1 celery stalk, peeled and chopped

1 clove of garlic

1 sprig of thyme

1 sprig of tarragon

1 bay leaf

2 tb. cognac

3 pounds butter

1/3 cup tomato paste

Sole Meunier

2 sole Fillets

1 oz. seasoned flour

1 oz. clarified butter

2 tsp. lemon juice

2 tsp. parsley

½ oz. butter

lemon for garnish

Poached Sole with Chardonnay and Lettuce

2 sole fillets

1 tb. butter

1 shallot

1 tb. white wine vinegar

¼ cup chardonnay

6 oz. cream

1 cup lettuces

Sauteed Bass a la Vera Cruz

½ jalapeno

¼ onion, chopped

1 clove garlic

1 tb. olive oil

2 plum tomatoes, peeled, seeded and chopped

2 green olives (pimento stuffed)

2 tsp. lemon juice

½ bay leaf

pinch each sugar, thyme, cinnamon, and ground clove

1 tsp. capers

1 bass fillet

seasoned flour

cilantro

En Pappillote

1 bass fillet

carrot, celery, leek, julienned

2 tsp. ginger

1 oz. butter

salt and pepper

1 tb. fish stock or white wine

Stuffed Trout with Shrimp

1 trout, boned

½ oz. clarified butter

stuffing:

thyme

lemon zest

1 oz. bread crumbs

1 tsp. parsley

½ tsp. lemon juice

2 oz. shrimp

salt and pepper

amandine sauce:

1 oz. butter

1 tsp. lemon juice

1 tb. slivered almonds

salt and pepper to taste

Seared Tuna with Mirin

tuna

¼ cup rice wine vinegar

1 tb. soy sauce

2 tb. mirin

1 tsp. ginger

¼ tsp. sesame oil

1 tb. vegetable oil

Grilled Swordfish with Salsa Verde

1 tb. lemon juice

3 tb. olive oil

1 tsp. capers

2 tb. parsley

garlic

salt and pepper

Grilled Salmon with Coulis of Leek

1 leek

3 shallots

½ oz. butter

3 mushrooms, sliced

salt and pepper

½ cup white wine

1 cup fish stock

½ cup cream

tabasco

½ tsp. lemon juice

2 oz. butter

Bouillabaise with Rouille

Rouille:

4 cloves garlic

2 egg yolks

12 basil leaves

¼ cup pimentos

½ cup bread crumbs

2-3 tb. stock

6 oz. olive oil

salt, cayenne pepper, paprika

Soup:

2 tb. olive oil

½ cup leek, sliced

1 cup onion, sliced

2 plum tomatoes, skinned, seeded and diced

1 bay leaf

2 cloves garlic

¼ fennel bulb

orange zest

½ tsp. saffron threads

1 tb. parsley

1 tsp. thyme

4 cups fish stock

Chile Rubbed Skate Wing

rub:

1 inch piece ginger, peeled, minced

4 cloves garlic

1 jalameno

2 chipolte peppers

¼ cup vegetable oil

1 tsp. cumin

½ tsp. tumeric

dressing:

3 tb. rice wine vinegar

1 tb. lime juice

2 tb. sugar

1 tsp. sesame oil

2 tb. vegetable oil

2 cucumbers, peeled, seeded and halved

¼ red onion, julienned

¼ carrot, julienned

½ red pepper, julienned

2 tb. green onions

2 tb. cilantro

2 # skate wing

Oyster Stew

3 tb. butter

¼ tsp. Worcestershire sauce

¼ tsp. celery salt

6 large oysters, opened with liquor reserved

¾ c. milk

¾ c. cream

salt, white pepper, paprika

Melt butter in a saucepan till bubbly, add Worcestershire and celery salt then oysters

Cook just until the edges of the oysters begin to curl

Add oyster juices, milk and cream, bring just to a simmer

Correct

Serve in a soup bowl garnished with paprika and a tablespoon of butter if up until this point you have not already had enough fat.

Lobster and Asparagus with Orange Vinaigrette

1 ¼ # lobster

4 c. court bouillon

1/8 # asparagus, cut into 2” pieces and blanched

1 orange, supremes

1 plum tomato, peeled, seeded, diced

½ oz. white wine vinegar

½ oz. orange juice, fresh

2 oz. peanut oil

¼ orange, zested

½ tsp. ginger, grated

1 tb. chives, snipped

cilantro garnish

Cook lobster in court bouillon, cool

Mix vinegar, orange juice, oil, zest and ginger, reserve

Remove meat from lobster and toss with dressing.

Add tomato, asparagus and supremes and toss carefully

Correct

Arrange artfully on plate using some delicate greens

Vietnamese Squid Salad

1 tb. tamarind pulp

2/3 tb. sugar

1 oz. fish sauce

1 tb. lime juice

1 clove garlic, minced

2/3 hot chili peppers, minced

1 tomato, wedges

1/3 small onion, diced

1 # squid, cleaned

1/3 c. basil, chopped

1/3 c. fresh cilantro, chopped

dissolve tamarind in ¼ c. warm water, strain

add sugar, fish sauce, lime juice, garlic, and chile

add tomato and onion

marinate for 1 hour

grill squid

slice into 2” pieces

toss into the dressing

add herbs

serve warm or chill and serve cold

Spicy Italian Seafood Salad

2 oz. olive oil

1 oz. lemon juice, fresh

2 cloves garlic, minced

½ tsp. crushed red pepper

2 ribs celery, flaked

1 oz. black olives, minced

2 3/8 oz. red pepper, small dice

1 oz. red onion, sliced thin

½ # squid, see demo

salt and black pepper

chopped parsley

Wisk first 4 ingredients together to make dressing and set aside. Clean squid, slice into ¼” rounds and poach in salted lemon water just till opaque – do not overcook!

Mix all ingredients together and chill till service

Coconut Catfish Curry

2 ½ # catfish (or snapper, tilapia, sea bass)

½ tsp. salt

¼ cup flour

oil for frying

curry sauce:

3 tb. oil

10 cloves garilc

¾ cup red curry paste

3 tb. brown sugar

5 tb. coconut milk

3 tb. stock

1 ½ bell pepper

½ cup bamboo shoots

2 tb. soy sauce (see-eu koo het hom)

1 ½ cups basil, cilantro, for garnish

Clams Casino

1 ½ oz. butter

½ oz. green pepper

½ oz. red pepper

¼ oz. shallot

¼ oz. parsley

1 tsp. lemon juice

1 strip bacon

salt and pepper

6 clams

Mussels Normande

½ # mussels

6 oz. fish stock

2 oz. white wine

1 shallot

1 oz. applejack

1 oz. roux

3 oz. cream

1 pinch saffron

butter

salt and pepper

½ # leek, carrot, and pea pod, julienned

Cozze al Vino Blanco

1 clove garlic

¼ tsp. red chili flakes

1 tb. parsley

1 sprig thyme

1 oz. olive oil

1 oz. white wine

½ # mussels

Oysters Rockefeller

4 oysters

4 oz. spinach, washed and blanched

½ oz. white wine

¾ oz. butter

¾ oz. bread flour

10 oz. milk

1 oz. fintinella

1 oz. swiss

1 egg yolk

Stuffed Clams

6 clams

1 clove garlic

2 oz. bread crumbs

½ oz. parmesan cheese

2 tb. parsley

1 oz. olive oil

black pepper

Scallop Ceviche

4 oz. scallops

1 oz. green pepper

1 oz. red pepper

1 oz. fresh lime juice

½ oz. red onion

½ oz. green onion

¼ oz. olive oil

1/8 oz. jalapeno

½ clove garlic

¾ tb. cilantro

Coconut Shrimp

1 ½ oz. coconut milk

1 tsp. oil

¼ cup onion

1 clove garlic

¼ tsp. jalapeno

1/8 tsp. Turmeric

¼ # shrimp

1/8 tsp. garam masala

salt and pepper to taste

Sauté onion, add garlic, jalapeno and turmeric. Add coconut milk and bring to a boil. Add the shrimp and simmer until opaque.

Poultry-Fowl Report

75 Points

NAME:______________________________________________ DUE DATE:______________

Your report is on the bird that has been circled:

CHICKEN, CORNISH HEN, QUAIL, PHEASANT, SQUAB, DUCK, GOOSE , TURKEY , GUINEA HEN, PARTRIDGE

1. Identify the bird by describing its color and appearance. (3 points)

______________________________________________________________________

2. Describe the environment in which the bird is found. (3 points)

______________________________________________________________________

3. Describe the fat content of this bird. Explain how this affects the cooking and flavor. (3 points)

______________________________________________________________________

4. Describe the flavor of the bird cooked. (4 points)

______________________________________________________________________

5. What are the weight, size, and market forms of this bird? (3 points)

Weight_________________________________________________________________

Size___________________________________________________________________

Market Forms___________________________________________________________

______________________________________________________________________

6. Describe the nutritional value of this bird. Include carbohydrate, protein, fat contents, and the calories for one serving. (4 points)

______________________________________________________________________

7. What is the ideal way to store this bird when fresh? (3 points)

______________________________________________________________________

8. Describe two safe and sanitary ways to defrost this bird. (2 points)

______________________________________________________________________

9. List five establishments (their names) where this bird can be purchased wholesale.

______________________________________________________________________

10. Attach 10 different recipes for this bird. Your recipes must cover 5 different cuisines; include appetizers, soups, salads, and entrees; and include at least 4 different cooking techniques. (Each recipe = 5 points)

Recipe Title	Ethnic Cuisine	Course	Cooking Technique
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Seafood Report

80 Points

NAME:______________________________________________ DUE DATE:______________

Your report is on the fish that has been circled:

TUNA, MONKFISH, CATFISH, GROUPER, SALMON , HALIBUT, SWORDFISH,

STRIPED BASS, RAINBOW TROUT, TILEFISH, WHITEFISH, MAHIMAHI, SHARK, CLAM, MUSSEL, LOBSTER, SQUID, OCTOPUS, CRAYFISH, ABALONE

1. Identify the fish by describing . . . (3 points)

a. color and appearance_______________________________________________

________________________________________________________________

b. bone and fin structure_______________________________________________

________________________________________________________________

c. round/flat; crustacean or mollusk; etc.__________________________________

________________________________________________________________

2. Describe the appearance of this fish when it is fresh. List at least 4 points to look for when determining freshness. (4 points)

a. ________________________________________________________________

________________________________________________________________

b. ________________________________________________________________

________________________________________________________________

c. ________________________________________________________________

________________________________________________________________

d. ________________________________________________________________
________________________________________________________________

e. ________________________________________________________________

________________________________________________________________

3. Describe the type of water in which this fish can be found (fresh or salt), and list the locations in which this fish is found. (3 points)

______________________________________________________________________

4. Describe the fat content of this fish. Explain how this affects the cooking and flavor.

(3 points)

______________________________________________________________________

5. Describe the flavor of the fish both raw and cooked. (4 points)

______________________________________________________________________

6. What are the weight, size, and marked forms of this fish? (3 points)

Weight_________________________________________________________________

Size___________________________________________________________________

Market Forms___________________________________________________________

______________________________________________________________________

7. Describe the nutritional value of this fish. Include carbohydrate, protein, fat content, and the calories for one serving of the fish. (4 points)

______________________________________________________________________

8. What is the ideal way to store this fish when fresh? (4 points)

______________________________________________________________________

9. Describe two safe and sanitary ways to defrost this fish. (2 points)

a. ________________________________________________________________

________________________________________________________________

b. ________________________________________________________________

________________________________________________________________

10. Attach 10 different recipes for this fish. Your recipes must cover 5 different cuisines; include appetizers, soups, salads, and entrees; and include at least 4 different cooking techniques. (Each recipe = 5 points)

Recipe Title	Ethnic Cuisine	Course	Cooking Technique
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

General Kitchen Procedures

1. Students are not allowed in lab without an instructor present.

2. Store food in hotel pan, bain marie pan and plastic containers, either with lids or wrapped well in plastic and labeled, (product and date). Do not store food in original containers or in aluminum.

3. Always check to see if there is any of the product already opened before opening another.

4. Open boxes of shortening, nuts, etc., by cutting three sides of the box, making a lid. Scrape down pails of fondant, shortening and icings to prevent the product from drying out.

5. Leave bins full; clean them; lids are on at the end of class.

6. Empty dishwasher; turn off and drain machine; clean out strainer; remove plate and clean out underneath.

7. Return items borrowed from another kitchen. This practice should be kept to an absolute minimum.

8. Place all dirty towels in the soiled laundry bus pan.

9. Save empty plastic containers or their lids. These can be re-used to store food products.

10. All utensils have a place where they should be stored. Return them to their proper place. If in doubt, ask your instructor. (a) metal with metal, (b) plastic with wood

11. Organize, clean and lock cage.

12. Empty, clean and sanitized containers; store upside down.

Clean Up Procedures

Dish Room

1. Remove plates and screen; clean out; drain dishwasher; turn off; clean strainer basket; wash perforated pan and sink; clean out sink drain.

2. Make sure all dishes are clean and organized.

3. Clean all shelves and stainless steel.

4. Mop floors and wash rubber mat.

5. Return all equipment to its proper place.

6. Throw out garbage and replace with new bag.

Stove

1. Clean all debris off of stove tops; check debris catch under stove and for build-up of food; clean.

2. Turn off gas; clean front oven door.

3. Throw garbage out; replace with new bag; wash can.

4. Organize all shelves; change sheet pans.

5. Clean under shelves.

Dry Storage

1. Make sure every item is off the floor.

2. Place containers in the correct section.

3. Clean and sweep floor.

Refrigerators

1. Organize walk-in, label and date food

put food in proper places
condense food into containers
dispose of all old food
change sheet trays
change fish and chicken bins, make sure they are iced down
sweep and mop floors; sweep freezer
mop in front of walk-in coolers

2. Organize reach-ins, label and date food

put food in proper places
consolidate food into containers
dispose of all old food and food not labeled/dated
clean shelves and refrigerator
all food is to be on sheet pans

Pot Washer Area

1. Clean and sanitize all pots and equipment.

2. Make sure all sinks are clean; clean out sink drains.

3. Make sure all equipment is put away.

4. Boil water in pots in which sugar was cooked.

Floors

1. Sweep thoroughly before mopping; get under stoves, reach-ins, sinks, and tables.

2. Mop with clean solution – washing detergent and bleach – including dish room.

3. Rinse and dry mops; hang or stand upright mop head up; empty mop bucket.

4. Clean out mop basin.

Table Tops

1. Each group is to clean and sanitize their own table tops.

During clean up, the instructor will remain with the class to supervise.

Daily Clean-up Check List

Each instructor will assess the condition of the kitchen when he/she walks in and not specific exceptions to the norm on the back of this form.

Dish room

___Drain washer; check under plates; turn off; clean strainer; wash perforated pan and sink

___make sure all dishes are clean and organized.

___Clean all shelves and stainless steel.

___Mop floors and wash rubber mat.

___Return all equipment to its proper place.

___Throw out garbage and replace with new bag.

Stove

___Clean all debris off of stove tops; clean debris catch under stove and for build-up of food

___Turn off gas; clean front oven door.

___Throw garbage out; replace with new bag; wash can.

___Organize all shelves; change sheet pans.

___Clean under shelves.

Dry Storage

___Make sure every item is off the floor.

___Place containers in the correct section.

___Clean and sweep floor.

Refrigerators

___Organize walk-in, label and date food

___put food in proper places

___condense food into containers

___dispose of all old food

___change sheet trays

___change fish and chicken bins, make sure they are iced down

___sweep and mop floors; sweep freezer

___mop in front of walk-in coolers

___Organize reach-ins, label and date food

___put food in proper places

___consolidate food into containers

___dispose of all old food and food not labeled/dated

___clean shelves and refrigerator

___all food is to be on sheet pans

Pot Washer Area

___Clean and sanitize all pots and equipment.

___Make sure all sinks are clean.

___Make sure all equipment is put away.

Floors

___Sweep before mopping; get under stoves, reach-in, sinks, tables.

___Mop with clean solution – detergent and bleach – including dish room.

___Rinse and dry mops; hang or stand upright mop head up; empty mop bucket.

___Clean out mop basin.

Table Tops

___Each group is to clean and sanitize their own table tops, scales, mixers, and small equipment.

Inspected by:__________________________________________ _____________

Student Signature Date

_________________________________________ _____________

Instructor Signature Course

Professional Chef Training

Fish and Poultry

Recipes

Pollo Crillo

Arroz Amarillo

Grilled Chicken Breast with moonshine Chutney

Roasted Chicken with Honey Orange Adobo

Beer Braised Chicken

Yakitori no Tare

meat of 1 chicken leg

Duck Confit

Pan Roasted Duck Breasts with Pear and Cherry Chutney

Hunter Style Pheasant

Sauteed Bird with Cranberry Apple Salsa

Tamales de Pollo con Mole Verde

Peanut Crusted Chicken

Jambonette de Volaille

Smoked Duck Breast, Javanese Style with Chili Sauce

Poulet au Vin Rouge

Volaille Fermiere au Vinaigre

Bahan Hot Fried Chicken

Five Spice Roasted Chicken

Chicken Vesuvio

Chicken Saute Provencal

Coq au Vin

Grilled Indonesian Chicken

Grilled Pheasant with Pancetta and Wilted Spinach

Grilled Cornish Game Hen with Chutney Glaze

Barbecued Squab with Eggplant Relish

2 squab

Eggplant Relish

Roasted Chicken with Lemon and Rosemary

Cornish Hens

Braised Bass Fillets

3 oz. Skinless Bass fillet

Salmon a la Nage

3 oz. salmon fillet

Grilled Teriyaki Glazed Salmon

Swordfish Satay

4 oz. swordfish

Sea Bass Dore with Mango Brown Butter Sauce

2 eggs

Mango Brown Butter

2 oz. butter

Sole a la Catalane

2 sole fillets

Breaded Sole Fillets with Tartar Sauce

2 egg yolks

Tatsuta Fried Fish

Balsamic Glazed Salmon

Grilled Fish Fillets with Honey Mustard Glaze

Fish Stew with Fennel, Saffron, Tomato and Mussels

4 oz. monkfish

Portuguese Mussels

Oyster Pan Roast

2 tb. clam juice

Mignonette

2 tb. shallots

Clam Fritters

1 cup pastry flour

Bass with Artichoke Heart and Basil Compote

Braised Halibut with Mushroom Cream Sauce

4 oz. Halibut Fillet

Vatapa

Lobster Butter

Sole Meunier

Poached Sole with Chardonnay and Lettuce

Sauteed Bass a la Vera Cruz

En Pappillote

Stuffed Trout with Shrimp

Seared Tuna with Mirin

Grilled Swordfish with Salsa Verde

Grilled Salmon with Coulis of Leek

Bouillabaise with Rouille

Chile Rubbed Skate Wing

Vietnamese Squid Salad

Spicy Italian Seafood Salad

Clams Casino

Mussels Normande

Cozze al Vino Blanco

Copyright © 2003 Ronin Consulting
Last modified: December 05, 2009