Tuesday, March 1, 2011

the rest of the menu from international cuisine

A few weeks ago I posted the menu from the first nine days of international cuisine.  So here is the rest of it.
I do have all the photos from the class downloaded but have not yet had the opportunity to process them.  I hope to do so shortly.  Here is the remaining menu.  I hope it gives you some idea of what we do in the class.

Day 10 Spain

Aceitunas Negras Alinadas  (Marinated black olives)
Ajo Blanco (chilled almond and garlic soup)
Albornia (eggplant, peppers and tomatoes with cumin and cilantro)
Almogrote de la gomera (red pepper, cheese and garlic spread)
Andalusian meatballs
Brazo de Gitano ("Gypsy's Arm" Rolled Sponge Cake)
Champinones al Ajillo ( mushrooms)
Crema Catalana 
Gallina En Pepitoria (Chicken Cooked in an Almond and Saffron Sauce)
Gazpacho Andaluz
Gazpacho de Garbonzos ( garbanzo gazpacho)
Lecho frito
Paella Valencia
Pepper Salad, Cadiz Style
Platanos al horno (Baked bananas )
Portuguese sweet bread
Queso fresco (blanco) (1 gallon milk)
Solomillo de Cerdo Ibericao en Adobo Exremeño (Iberian Pork Loin in an Adobo (Spice Paste) from Extremadura
Tortilla de Patata Jose Luis

Day 11 Latin America

Arroz brasileiro (Brazil style rice with tomatoes and onion)
Arroz de huacca )oxala’s rice)
Botanas de Cameron seco (dried shrimp fritters)
Cebollas rojos ec escabeche ( pickled red onions)
Chilaquiles de guajolote
Empanadas de nelly
Flour tortillas
Ibis escabechados (yucatecan pickled lima beans)
Papas escabechados (yucatecan pickled potatoes)
Picadinho carne ( Minced meat Brazilian style)
Porotos Granados (Grand chile stew)
Salsa pico de gallo
Sope de camote picante
Tres leches

Day 12 Latin America

Aji de carne
Arroz con pato (Braised duck with coriander rice)
Budin de hongos (mushroom pudding)
Calbacitas rellenos (stuffed zucchini squash)
Carne guisada (stewed beef)
Chimi churi (argentine spiced parsley sauce)
Corn tortilla
Green rice with poblano
Northern pork filled tamales
Platanos con creama natilla
Sweet corn fritter
Torrejas de Maiz Tiero  (Fresh corn fritters )
Tortilla soup

Day 13 Chinese Monday

Steamed rice
Ch’un chuan (egg roll)
Char sui
Fried bananas
Chinese fried rice
Fried unleavened bread
General Tso’s chicken
General Tso’s chicken II
Chung yau bang (Scallion pancakes)  
Shao mai (steamed dumpling)
Sour and hot soup
Stir fried fibrous vegetables
Sweet and sour pork
Won ton soup

Day 14 Southeast Asia

Cha gio (fried spring rolls)
Char mee siem (rice vermicelli with chicken, tofu, and spicy sauce)
Chicken adobo
Chicken curry with coconut milk
Egg noodle soup with chicken
Goi cuon (fresh spring rolls)
Khao pad prik kring (fried curried rice)
Kim chi
Kluai buat chi (bananas cooked in coconut milk)
Mie goring (Indonesian fired noodle with pork)
Nua pad prik (chili beef)
Num pachok char tofu (vegetarian stir fry noodles with tofu)
Nuoc cham (fried dipping sauce)
Nuoc leo (peanut sauce)
Satay (skewered chicken or prawns)
Shrimp and green curry soup
Steamed rice

Day 15 Japan Wednesday

Gohan (Japanese steamed rice)
Horenso hitashi (spinach with sesame seeds)
Ichi bon dashi
Kaki age (Mixed deep fried pancakes)
Namasu ( daikon and carrot in vinegar dressing)
Niban dashi (cooking stock for vegetables (part of horenso hitashi)
Nigiri zushi (vinegared rice and fish sandwish)
Odamaki mushi (somen noodles in steamed custard)
Shrimp and veg tempura
Soba tsyu  ( Mirin and soy dipping sauce for tempura and noodles)
Suki yaki (Beef and vegetables simmered in soy sauce and sake)
Sumashi wan (clear soup with chicken)
Sushi rice
Ten tsuyu (mirin and soy dipping sauce for tempura and noodles)
Tori gohan
Zaru soba (buckwheat noodles)

Until next time:

Happy Eating

Chef Bartosh
Alvin Community College Culinary Arts
3110 Mustang Road
Alvin, Texas  77511

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