Thursday, February 08, 2007

Recipes from the trial run

My group from culinary class did a trial run on Wednesday of the food we'll be serving at our final presentation dinner in 2 weeks. Our event has a jazz theme. I will post the pictures of the food and our table set up soon. The food was absolutely
out of this world : D Here is what we made:

  • Salad

  • A little bit of heavy whipping cream and white pepper made the dressing even better.

  • Cajun spiced chicken

  • Creole Meuniere Sauce

  • The sweetness of the creole sauce is a perfect match for the spice of the chicken.

  • Bourbon Street New York Strip Steak

  • American–style red beans and rice

  • Our next batch will have andouille sausage in it.

  • Bananas Foster

  • The dessert was heavenly. I normally think bananas are too gross to eat, but in this dessert they tasted amazing : D Ask my team members how many times I said this morning, "*sigh* I want another Bananas Foster."


    Warm Nut Encrusted Goat Cheese Salad with Bacon Lardons, Emeril Lagasse, 2003 Show: Emeril LiveEpisode: Bistro Cooking, Food Network

    Cajun Spiced Chicken, Submitted by: Jennifer Owen, AllRecipes

    Pecan-crusted Trout with Creole Meuniere Sauce and Brabant Potatoes, Emeril Lagasse, 2003, Emeril LiveEpisode: In a Nutshell, Food Network

    Bourbon Street New York Strip Steak, Submitted by: Mark Daniel, AllRecipes

    American-Style Red Beans and Rice, Submitted by: LAURENB222, AllRecipes

    Bananas Foster II, Submitted by: BUTTERMEBREAD, AllRecipes

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