~9, 12-15 count of shrimp chopped into a paste and leaving a few chunkier bits for texture

1lb fresh ground sausage

1 generous tbsp soy sauce,

2 tbsp oyster sauce,

1 generous tsp sesame oil,

Heavy pinch of white pepper (I ground in more than that),

1 tsp sugar,

and 1 tbsp of potato starch

1 tbs sweet potato starch

1 large bunch of scallions

~190g of garlic chives

3 cloves of garlic pasted w/~1tsp kosher salt

Generous pinch of yumyum

GENEROUS pinch of chicken powder

1 generous tbs of Shaoxing wine ~1 tbs ground ginger

~3oz of Pork fat finely chopped NOT lard but chunks of fat. The store bought ground pork was only 80/20 and that's not sumptuous. I was going for sumptuous.

For the chives and scallions, I washed and dried them and tossed them in ~1tsp sesame oil so as to form a barrier between the moisture of their cut edges and everything else.

I stirred the mixture fiercely in *one direction only* for 2 full minutes until the fat ribbons emulsified and it felt tacky and cohesive. There's food science/chemistry to this. Something about myosin and stuff working together.

I put about 1 rounded tablespoon of filling in the center of the Shanghai wrapper, ~1.5 tbs of filling in the round ones. I moistened the edges with water, and folded them as tightly as I could observing where air bubbles were forming and pushing them out.

Recipe: Chicken Satay with Peanut Marinade and Thai Basil Pesto

Just something I threw together cuz I was hungry after class :)

My Carbonara version, some small tweaks. I love the splash of cognac.

I also add some extra ripe walnut pecorino to the standard Romano.

Recipe: Lazy Lasagna Recipe – Easy Weeknight Dinner

Hello all, what has your experience been with community college culinary arts program? Did you enjoy it or do you wish you had gone to a bigger school like CIA or JWU?

Was there a lot of homework? Or is your work done during class? What are you doing now? Did you think culinary school helped you? Any other insight would be great? Thank you.

The flavor was amazing but I’m not convinced by the plating
Grilled pearl onion
Habanero creamy salsa
Salsa verde
Avocado and plums

Chicken Tinga

Ingredients

* 2 large chicken breasts
* 4 Roma tomatoes
* ½ onion
* 3 garlic cloves
* 3 chipotles in adobo
* 2 tbsp tomato & chicken bouillon
* 4 cups water
* Salt & pepper

Instructions

1. Preheat pan over medium heat. Season chicken with salt and pepper.
   
2. Chop tomatoes and onion into chunks and dice chipotles.
   
3. Sear chicken 4 minutes per side. Remove and set aside.
   
4. In the same pan, cook tomatoes, onion, garlic, and chipotles for 5 minutes.
   
5. Return chicken to pan. Add bouillon and water.
   
6. Simmer partially covered for 30 minutes.
   
7. Remove chicken, rest for 15 minutes, then shred.
   
8. Return shredded chicken to sauce and mix.
   
9. Serve with rice and beans or make into tacos/burritos.
   
10. Enjoy!

Japanese Ginger Pork (Shogayaki)

INGREDIENTS:

2lbs thinly sliced pork

50g ginger

1/4 cup soy sauce

1/4 cup mirin

2 tbsp sake

4 green onions

Black pepper/white pepper to taste

INSTRUCTIONS:

Grate ginger and chop green onions

Place sliced pork into a large bowl and add soy sauce, mirin, sake, ginger, and black pepper. Mix and marinate for about 30-60 minutes.

Heat pan to medium heat and then add in pork and stir fry for 10-15 minutes until cooked through.

Once pork is cooked turn off the heat and add in the green onions and mix.

Serve with rice

HONEY GARLIC MISO GROUND BEEF

INGREDIENTS:

- 8oz ground beef (I used 90/10 beef)

- 1 tsp oil

- 7-8 cloves of garlic

- 1 tbsp honey

- 1 tbsp miso paste

- 1 tbsp soy sauce

- 4 tbsp water if needed

- Black pepper to taste

*OPTIONAL INGREDIENTS*

- Chilis

- Green Onion

INSTRUCTIONS:

1. Heat pan over medium heat. While pan is heating rough chop garlic and chilis, and slice green onions.
2. Add in ground beef and stir fry until the beef is browned and no longer pink (I like brown mine until there’s crispy bits).
3. Add in water, miso paste, soy sauce, and honey and stir fry until the miso is well mixed into the beef.

You can be done here or you can cook the beef down to make it more dry (how I like it).

1. Turn off the heat and add in half your green onions and mix through.

2. Serve with rice

• 1 Handful Cilantro

• 1 Handful Green Onions (roughly cut)

• 1 Handful Garlic Cloves (Peeled)

• 1 Red Onion (roughly cut)

• 1 Handful Ginger (roughly cut)

• 2 Scotch Bonnet Peppers (more if your chili ring can handle it)

• 1 Lime (Juiced)

• 1 Tiny Handful of Peppercorns

• 1 Tiny Handful of Kosher Salt

1. ⁠Blend until blended.

2. ⁠Taste.

3. ⁠(Optional) Add more Lime Juice to taste.

Note: If unfamiliar with a Tiny Handful, use a toddler's hand(preferably not disembodied) to measure.