For my third class at ICE, I chose Fishing for Knowledge. My friend Bay decided to join me for this one. This class was a lot more hectic than the others I’ve taken, and I didn’t feel like we were doing much teamwork as we prepared the dishes. Perhaps there were a couple too many dishes on the menu, but it just felt disorganized. Nevertheless, at the end we had fun and the food was delicious.
Scallop and shrimp ceviche
Bayou Boil: fresh water shrimp
Jalapeño biscuits and smoked paprika butter
Grilled bacon-wrapped shrimp and mustard greens with buckwheat honey vinaigrette and toasted hazelnuts (this is the only dish all four people in my group made together)
Pan-fried bay scallops with grilled scallions and mint chimichurri
Sauteed wild salmon with toasted orzo and lime aioli
Southeast Asian shrimp rolls with dipping sauce
Pan-seared sea scallops with cauliflower puree and basil/cilantro oil (Bay and I made this dish together)
Farmed salmon with miso glaze and cucumber pickles
Sticky coconut rice with dried shrimp and carmelized pineapple
Bay and I, enjoying the fruits of our labor.