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

Tostones

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

Roti

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

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
281.756.3949
chef@alvincollege.edu
http://www.alvincollege.edu/culinaryarts/