Chef Scott's Surprise Menu
Last Week Chef Scott Share A New Term With The Class. The Term is
Mise en place.
Mise-en- place is a French term for having all your ingredients measured in individual dishes, peeled, grated, cut, and sliced before you begin cooking. All tools needed for cooking, mixing bowls, pots and pans are all arranged and assembled in an organized manner to make the food preparation go smoothly.
Our Recipe: Nov 2, 2019
- 1 Cup Corn
- 1/2 Red Onion
- 2 Green Onions
- 3 Cloves of Garlic
- 1/2 Serrato Pepper (remove seeds)
- 1/4 Cup Cooking Oil
- 1/2 Lime
- 2 Cup Beef Stock
- 2 Tbls Butter Milk
- Salt & Pepper to taste
Saute Onions, Garlic, Cilantro, add Corn, and half Serrato pepper, add Beef Stock and Seasonings of Your Choice. Let ingredients simmer about 3 minutes. Set Aside. After 3 minutes add Buttermilk, fold in and mix well.
20 Shrimps.. saute the shrimp in oil until golden. When Shrimps are done you can set up your plate in the fashion that Chef Scott has presented and Squeeze the Lime over the Shrimp and garnish with Cilantro.
Chef Scott's Presentation
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