tailieunhanh - Lecture Modern buffet presentation - Chapter 8: Meat, poultry, fish, and seafood

After studying this chapter you will be able to understand: Identify uses for different meat, poultry, fish and seafood, and recipes on a buffet; adjust the recipes as necessary when scaling them up or down for different events; use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter; understand how to properly balance recipes in terms of flavors, textures, and temperatures. | Chapter 8 Meat, Poultry, Fish, and Seafood Learning Objectives Identify uses for different meat, poultry, fish and seafood, and recipes on a buffet. Adjust the recipes as necessary when scaling them up or down for different events. Use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter. Understand how to properly balance recipes in terms of flavors, textures, and temperatures. 1 Methods and Tips Grind dried porcini mushrooms in a spice grinder until they are reduced to fine dust. Sift the dust through a fine-mesh strainer. Porcini Mushroom Powder Recipes The following are recipes from Chapter 8 that would be well-suited for a Mediterranean-themed buffet: Barolo-Braised Short Ribs Chicken Milanese Rosemary-Sage Grilled Chicken Tuscan Braised Pork Shanks Sweet Italian Sausage, Spinach, and Mozzarella Stuffing Lemon-Horseradish-Dill Crusted Salmon Pan-Roasted Mediterranean Red Snapper Shrimp and Scallops Skewers in a Dill-Dijon . | Chapter 8 Meat, Poultry, Fish, and Seafood Learning Objectives Identify uses for different meat, poultry, fish and seafood, and recipes on a buffet. Adjust the recipes as necessary when scaling them up or down for different events. Use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter. Understand how to properly balance recipes in terms of flavors, textures, and temperatures. 1 Methods and Tips Grind dried porcini mushrooms in a spice grinder until they are reduced to fine dust. Sift the dust through a fine-mesh strainer. Porcini Mushroom Powder Recipes The following are recipes from Chapter 8 that would be well-suited for a Mediterranean-themed buffet: Barolo-Braised Short Ribs Chicken Milanese Rosemary-Sage Grilled Chicken Tuscan Braised Pork Shanks Sweet Italian Sausage, Spinach, and Mozzarella Stuffing Lemon-Horseradish-Dill Crusted Salmon Pan-Roasted Mediterranean Red Snapper Shrimp and Scallops Skewers in a Dill-Dijon Marinade Mediterranean-themed Buffet Steps: 3 Recipes (cont’d) Yield: 12 servings Ingredients Braising Liquid 64 fl oz/ L Barolo (2 quarts, about two 750 ml bottles), or dry, un-oaky red wine 2 fl oz/60 mL canola oil 2 lb 9 oz/ kg coarsely chopped onion (about 9 cups/ L) 1 tbsp/10 g kosher salt, plus as needed to adjust seasoning 1 lb/454 g coarsely chopped carrots (about 3 cups/720 mL) 1 lb/454 g coarsely chopped celery (about 3 cups/720 mL) 1⅛ oz/ g minced garlic (3 tbsp/45 mL or 9 cloves) 1½ fl oz/45 mL tomato paste 1 tsp/2 g porcini mushroom powder 6 thyme sprigs 6 rosemary sprigs 6 oregano sprigs 4 bay leaves 8 black peppercorns 32 fl oz/960 mL canned peeled whole plum tomatoes in tomato juice, no salt added, broken up into small pieces 88 fl oz/ L brown veal stock or 6 cups/ L low-sodium beef broth mixed with 5 cups/ L water Ground black pepper to adjust seasoning Barolo-Braised Short Ribs Steps: 1. For the braising liquid, slowly reduce the wine in a 12-in/30-cm .