STATIONS EVERYONE!

Lets get rolling

Spices and such

You don't realize how much time and effort goes into making hors d'œuvre's until you  start thinking about how much time and effort and ingredients are needed for a simple eggroll.  Chef Emi asked if I would get the Southwest Eggroll station ingredients put together for the filling. All of the students had a station and each were based on a core idea, but what was neat is each student brought their own twist or "roll" to the station, with an added ingredient or sauce. I love the Southwest eggrolls, they are so full of taste and color. I sauteed up chicken breast, added some black beans and cheese and spices, then sauteed up some spinach in garlic and olive oil. grated more cheese, chopped up more garlic, then onion, some jalpeno, tomatoes, found a can of sweet creamed corn and drained it to just get the kernals, black olives were sliced, and then more, salt, pepper, cumin were dished into small bowls. And finally the egg roll wrappers were plated. These were my favorite hors d'œuvre's next to the shrimp and pasta kabobs Annette made with a killer dipping sauce and the vegetable springrolls Jaime made. I am not a fan of grape leaves they are too bitter for my taste, but the experience of learning to roll filling in one is  terrific.  The potato caviar blintzes were fun to make as well as the spanakopita .  Sushi Rolls are a pain. Mine were hot and spicy with a whole lot of wasabi, ginger, and shrimp rolled tight into the sticky rice.At least they were some what rolled.

All rolled up

This is probably one of the best and most fun lab I have had. It gave each of us a chance to catch up with the other students as we station hopped and rolled our stuff up together. Great Idea Chef Emi!