Howdy! The cuisines covered on Thursday, May 19 were Texas and DelMarVa. Guest Chef James Sanchez taught the class for the Texas foods. Everything was bigger and more with the Texas meal – several salsas, sauces, and individual dishes made up the main items. The sandwich alone consisted of four different items (tamarindo chicken and pork, black bean puree, pickled onions, and tomatillo avacado salsa verde) and dipped in a fifth item (mole guerrero) and drizzled with the sixth ingredient – Mexican cream. What a sandwich!!
The fried fish tacos also had several different ingredients: handmade corn tortillas, fried fish, cabbage slaw, jalapeno honey mayonnaise, jalapeno olive oil salsa and guacamole. Other items prepared included chili relleno, quail and sweet potato hay.
As an added extra, the chefs prepared some taramind tea flavored with honey and lime. The ingredients are simmered together and then strained and cooled over ice. Very refreshing and delicious. Pictures of the preparation and presentation have been included.
Making the black bean puree for the sandwiches.
Assembling the sandwiches with guest Chef James Sanchez.
Dipping the sandwiches into the mole guerro.
Drizzling the sandwiches with Mexican cream.
Final product of the Mole Guerrero-dipped sandwiches.
Straining the taramind tea.
Taramind tea garnished with limes.
Fried fish tacos with handmade corn tortillas, cabbage slaw, jalapeno honey mayonnaise, jalapeno olive oil salsa and guacamole.
Close up of the fried fish taco.
Chili Rellenos garnished with sweet potato hay (fried sweet potato slivers).
Marinated quail with creamy chimi churri sauce.
Dr. Al Davis, Dean of University College, came by for a lunch visit and took pictures with the chefs.
Map of DelMarVa Peninsula
DelMarVa is a peninsula in the northeastern area of the United States and consists of three states: Delaware, Maryland and Virginia. The peninsula is bordered by the Chesapeake Bay and the Atlantic Ocean. The map helps give a visual of the peninsula. Seafood is abundant from this region because of it close proximity to the water.
The seafood in this meal included oysters, crabs, shrimp, and sea scallops.
Combining the shallots and the walnuts for the scallops.
Cooking the scallops.
Virginia Sea Scallops with Shallots and Walnuts
Stirring the pot of oyster stew.
Finishing up the last minute details of the dishes.
Emeril's Chowder of Love
Cafe Bethesda's Crabcakes with Orange Remoulade
Old Bay Crusted Shrimp
Corn Tomato Salad
Describing the dishes and how they were made.