Thank You – Post Dinner

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Start Time: 6 min 45 sec

Class Officially Begins: 9 min 20 sec

Notable Time Marks

26 Minutes: Start of making a roulade

1 Hour 7 Minutes: How to Roll a Roulade

1 Hour 18 Minutes: Kachumbari

1 Hour 33 Minutes: How to Chiffonade

2 Hours 4 minutes: All about Fish (Picking Fish, how to filet a Fish)

2 Hours 20 Minutes: Cooking the Fish

2 Hours 27 Minutes: Finishing up the Roulade

2 Hours 40 Minutes: Plating

Recipes

Pan-Seared Gulf Catch with Local Greens Kachumbari

A light, delicious main entree featuring Kachumbari. An homage to Black History Month, Kachumbari is an East African Salad enjoyed especially in Kenya and Tanzania. Kachumbari is the Swahili name for “fresh Tomato and Onion Salad” — the base being tomatoes and onions, and the rest is up to the cook. 

Kachumbari

• 1 Chili of your preference

• 1 Tbsp vinegar

• Splash of Salt

• 1 small white onion

• 3 green onions

• Juice from one citrus

• Oil (dealer’s choice, olive oil not recommended)

• 1 bunch of greens (We used White Russian Kale and Mustard Greens)

• 4 tomatoes

• Salt & Pepper

Instructions

1. Slice onions thinly. Place the sliced onion in a small bowl and massage the salt into the onion pieces. Cover the salted onions with water and let stand for 10 min.

2. Chiffonade the leafy greens. Place in a mixing bowl.

3. Thinly slice the whites of the green onion and add to the mixing bowl.

4. Dice the tomatoes. Add to the mixing bowl.

5. Mince pepper. Remove seeds to reduce spicy levels. Add to mixing bowl

6. Drain onions from water and add to the mixing bowl.

7. Drizzle oil onto salad. Mix & combine.

8. Add Juice to salad. Mix & combine.

9. Add salt and pepper. Mix and toss to combine.

10. Add Vinegar. Mix. (see 1 hr 59 min for Vinegar Tip)

11. Add more vinegar/salt/pepper to taste!

Pan-Seared Fish

Ingredients

• 1 Fish (We used Vermillion Snapper)

• 1 Tbsp Citrus Zest

• 1 Tbsp Salt

• Oil (dealer’s choice, extra virgin olive oil not recommended)

Instructions

1. Heat the pan

2. Pat the whole fish fillet dry with a paper towel so it is dry.

3. Score the fish (Dealer’s choice. See 2 hr 22 minutes)

4. Pour the oil into the center of the hot pan.

5. Swirl to coat the pan and let it get hot. If it starts to smoke, take the pan off the heat until it stops.

6. Combine zest and salt in a bowl. Rub into the skin of the fish (not the flesh)

7. Place the fish fillets’ skin side down. If there is no skin on the fish, lay it down on the side the skin used to be on. (see 2 hr 24 minutes for tips)

8. Don’t touch the fish. Let it cook undisturbed, possibly as many as 7 to 10 minutes, depending on the size of fish.

9. The key here is to let the cooking occur on the skin side. That is what crisps the skin. The thicker the fillet, the longer the cooking time, and the lower the heat.

10. On thicker cuts, look at the sides of the fish and you will see the cooked portion climb up the sides.

11. Once fish is no longer pink, it is ready to serve.

Bread Pudding Roulade with Honey Citrus Sauce

A roulade twist on your traditional bread pudding! 

Ingredients

• 2 Eggs

• 1 cup Milk or Heavy Cream

• 1 cup Sugar

• 1 cup Powdered Sugar

• Dash of Salt

• Spices of your choice (e.g. cinnamon, nutmeg, vanilla)

• ½ loaf / 2 rolls / spare bread

• 1 Tsp Citrus Zest (Lime, lemon, or orange)

• Juice from 1 Citrus

• 2-3 tbsp Honey

Instructions

1. Fill the stockpot with water about ¾ full and start to bring water to a boil.

2. Zest citrus in one bowl and juice in another bowl.

3. In a saucepan, whisk powdered sugar, honey, & juice together.

4. Add a tiny dash of salt. Set aside.In a large bowl, whisk together the milk, sugar, zest, salt & spices of choice.

5. Add honey to taste (depending on how sweet you like your desserts)

6. Dice/rip up bread into smallish pieces, toss to thoroughly coat, and allow to soak for 15-20 minutes.

7. Lay a long sheet of saran wrap on a cutting board.

8. Lay the bread mixture onto the saran wrap. Roll like a sushi roll. Twist the ends so there’s a loose seal at the end. (Watch 1:07 for how to roll bread pudding)

9. Drop roll into boiling water. Cook for 30-45 minutes.

10. After cooked, remove from water & unwrap on chopping board

11. Cut into 1 inch thick slices

12. Pan-fry the slices until crisp. Plate slices

13. Re-whisk sauce from step 3 and top Bread Pudding Roulade

Terminology

Chiffonade – is a slicing technique in which leafy green vegetables are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.

Zest is thin strips of only the colored part of the peel.

Peel is the whole outside part including the more bitter white rind.

Microplane: creates strips of peel are longer and thinner

Grater with small holes: Push the orange down the grater the way you would cheese. Be sure to turn the orange as you go and try not to get too much of the white part of the peel, which is more bitter and has less flavor.

Sous vide: Also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.

Paring Knife: In a pinch, you can make zest from any citrus fruit by using a paring knife or potato peeler. Carefully cut off thin slices of the top of the peel. Then cut those slices into strips. This method also works if you want longer, larger, or thicker zest, or peel cut into different shapes

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