Alright --starting at the bottom and heading clockwise--that's a cherry/chocolate chip scone smothered in powdered sugar, miscellaneous biscuits (our group made an Italian herb and cheese variety), and corn muffins...with cheese in them. Our group pretty much looks for any excuse to stuff cheese in anything. This includes our faces every now and then when the chef isn't looking...
These are some (not finished) brined/smoked shrimp I have been working on for a couple of days in Catering and Buffet. This is the shrimp right after the smoking/cooking process but before being peeled and deveined.
The first day I prepared a brine to pickle the shrimp in, and an orange/tomato/honey relish they will eventually rest on. They sat in the brine overnight before being smoked/cooked today. Now they will sit until service tomorrow. We are doing a HUGE buffet to cap off the week tomorrow, so check back for pics if you can...
Sidenote-- I think whenever there has been a shrimp dish in any month of kitchens or at an Enthusiast Course I've been the lucky guy picked to clean/cook them. Good thing I have a lot of previous experience thanks to my dad and grandpa from the Florida vacation days...
1 comment:
Why must you tempt us with the bread????
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