This past week was my last time I'll be in the kitchen until all clean day. We put on a Cuban dinner that included plantains, garlic soup, mojo pork, red snapper, a Papa Hemingway intermezzo, and a trio of cuban inspired desserts.
Above ^ was during our 1st prep day. We had just finished assembling our pork tenderloins wrapped in pork belly and tied them together. We were marinating them in a mojo seasoning. Typically Mojo includes sour orange, cilantro, and oil. There were about 15 tenderloins in that Lexon. And as you can tell, Angie was loving every minute of it!
Here ^ we have the plantains that were the base of our passed hors d' oeuvres. It was called a Ropa Viejo. It was a mashed, fried plantain, topped with mashed avocado, and shredded beef brisket.
Here ^ is a garlic soup with a poached egg and fried bread. Personally this wasn't my favorite course, but definitely an interesting dish. We also were able to poach 160 eggs at once in our steamer! That saved us a ton of work.
This ^ was the dish I got to work on. It was Red Snapper with a papaya salsa and mashed yucca. It was honestly probably one the best things I've ever put into my mouth. Every single element of the dish tasted amazing both together and by themselves.
This ^ was the finished product! Seriously so good!
This ^ was our intermezzo, which is a palette cleanser in-between courses. It was inspired by Ernest Hemingway, because he had strong ties to Cuba. It has white rum, maraschino liquor, and lime juice. Initially it was a cocktail, but we modified it to be a sorbet.
For Dessert ^ we did a take on a Baked Alaska with chocolate ice cream, a vanilla flan, and a churro with chocolate sauce. Everything turned out amazing, and I'm pretty sure that I downed about 10 churros (:
My past year of Culinary school has been a journey. At the beginning on the semester, I had no idea that I would have such strong relationships with 9 other people. But I'm so glad that I got put these crazies (; I couldn't imagine cooking without them.
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"People who love to eat are always the best people."
My name's Abby. I am a Iowa Culinary Institute graduate, current owner of a small online bakery, and a transaction coordinator to a couple pretty cool realtors. All in all, life is busy, but the kitchen never changes, so join me as we Take on the Kitchen!