Cuisines of the Americas: Chef Walsh
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| duck ham - mole |
Now our group advanced out of the Skills kitchens into our first cultural cuisine course. The cuisines of the Americas. Was an all encompassing class starting in New England andworking its way through New Orleans, the Pacific Northwest, The South and down into Mexico and South America. We had been cooking using butter, butter, butter, building on the French classical techniques. We would now take that skill st that we had been developing and tune it.
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| green chile stew |
The cuisines of the AMericas did not use butter. They did not have cows early on. The had pigs (Lard) and the had oils. This food developed flavors from chilies, spices and herbs. Marinades, rubs, drying and smoking were introduced at a very basic level to add flavor to the food. New ingredients and techniques were explored. And we still had to prepare to 20-25 meals of each meal for the other students to eat.
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| For D.Duke: VATAPA!! |
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| stuffed rellano poblano |
This was a production kitchen. The students were hungry and they have an opinion on everything you make. So it better be good, no it better be GREAT. Because good isn't good enough. The Moles of South America are amazaing compilations of flavor and time.
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| Braised Goat |
The techniques used by the Early Americans were quite advanced in the food department. They had to be. These people had a limited season with limited products, yet they developed intense flavors. It was a great class.
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| Seared Cobia |
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