PASTA!

well after last weeks Italian session i have seen a lot of mistakes and small little tweeks I can make in cooking a mean Italian dish, being that I work at an Italian Restaurant...like not scorching the pancetta in the Carbonara, to bring out the wonderful flavor of the Italian Bacon, in the dish!. . .it was rather an aha! moment for me!

-Paul

Prime Rib & Salad

I cooked up a medium Rare Bone-In Prime Rib Steak, I blackened it, and slapped it on the brand new grill, and put together a mix of greens, topped off with some avacado, and roasted veggies, topped with a dijon mustard dressing. After coinsuming the amazing work of art, I took a long nap, which seemed appropriate after eating good!

Roasted Chicken

I cooked a roast chicken for a group of friends, i cooked it for 45 minutes @ 375, it came out wonderful and moist, we all ate every last bit

chicken dinner

i cooked a roasted chicken for my friends, it suprised me on how difficult it was to find a whole chicken thawed out at the grocery store,but i waited patiently and sure enough, the lady at the meat section came out with one, i cooked my chicken at 375degrees for approximately 45 minutes, untill it reached the temperature of 170, i stuffed the chicken just like we did in the last class, and surved if over a bed of rice, and with a size of carrots, an sweet potatoes. I sure made a tasty bird!

The Pot Luck

I made an effort the other night to take out the giant block of frozen Walleye out of my freezer, and then thaw it, in an effort to literally bring something different to the table for our Potluck. I breaded it in a polenta and flour mixture, after submerging it in a lime, and cilantro egg wash, and fried half of it in vegetable oil, and the other half, I baked in the oven. I served it with some freshly cut french fries, it seemed to be the premier food at the potluck, that everyone seemed to enjoy.

The Wine Dinner

After much preparation, the aroma of Lamb in my oven seemed to fill my house, accomplimented with the smell of thyme and garlic, i removed if from the oven and placed it on the charcoal grill to finish off, while which i finished off the coriander and curry rissotto, and had just enough time to cook off some fresh asparagus, and finished cutting up a cantelope, befor guests arrived. So i popped a bottle of cabernet, kicked on some " chill tunes", and made the last preparations to my puree, and dinner was served! and boy was it ever divine!

e