Culinary Skill Workshop Week 2

This week we played with the meat grinder!  The Mission has a great unit without a lot of attachments. I wanted to make sausages instead we made chicken meat balls.

We also made a good dark Cajun Roux. This was added to a sauce made up of the Trinity and some house made chicken stock along with our own blend of Creole Seasoning. 

We ended up making a very tasty Cajun Meat Ball Stew. 

What shall we do next week? 

A new 5 part series.

We started a new five part series!  We will be demonstrating various cooking skills and techniques . 

For the first week, we learned about Gatriques. Basicly a French sweet and sour sauce.   We made a Honey Gastrique and served it over grilled pork 

This is a very easy sauce.

Take one part honey

Two parts Apple vinegar. (We had Honey Vinegar)

Salt to taste 

In a heavy pot, heat the honey until it starts to carmalizes.  Add the vinegar.  Heat until the Gastrique reduced to the thickness of maple surup. 

We went on to make a Red Peper Coulis served over grilled chicken and a Tomato Coulis served over pasta.

I use Coulis and Gastriqes at home and in the Missions Kitchen 

I forgot to take photos of the food!

See you next week?