Indian Style Poached Lobster with Vegetable Couscous and Asparagus

Similar to my last post, this dish was made during the same intro to nutrition class. This day, my professor gave each group a random protein and flavor profile and told us to make something delicious and nutritious out of it. This was really a true test of our creativity and fast thinking skills. My group received lobster and the Indian flavor profile. By the end of the time, we were able to put up, in my opinion, a great dish that flowed well.

We first steamed the lobster until they were about 3/4 of the way done. This only took a few minutes and after, we removed the meat from the shell and set it aside.

Then, we took the shells and built a sauce out of it. We first sweated onions, garlic and shallots until soft. Then, we took chicken stock, coconut milk, the shells, curry powder, cumin, coriander, turmeric, canned crushed tomatoes, and sambal chili paste and brought it to a boil. After letting the flavors marry, we strained the sauce and began to reduce. After it was able to coat the back of a spoon we added chicken glacé (chicken stock reduced 90%) for mouth feel and blended it with 2 ears of roasted corn. After it was done, we reserved some sauce and used it to heat up the lobster for service. This sauce had a great consistency and tasted amazing!

While making the sauce and lobster, we roasted corn whole and made a vegetable “confetti” of finely chopped peppers and corn. After, we boiled the couscous and mixed it with the veggies, curry powder, paprika and turmeric. The couscous turned out delicious and added awesome color to the plate.

The asparagus, though simple, came out really great. We steamed them to the desired doneness, sliced them on the bias, and tossed them with toasted peanuts, cumin, coriander, curry powder and cardamom. The spices gave great flavor and the peanuts added awesome crunch and color contrast.

This dish is delicious and makes a really impressive presentation. This is also a good introductory dish to the Indian flavor profile because it has very minimal spice and familiar ingredients. Definitely should try this at home.

Poached Pork Tenderloin with Couscous and Green Beans

Every 9 days, I have a practical assessment in my culinary labs. This “exam” is the true test of what skills you have taken from each class. In my latest practical, I was on a team of four and our challenge was to make a healthy dish while still respecting the flavor profile of Latin America. We were assigned pork, green beans and couscous; with which we could flavor any way we wanted to (inside the boundaries of our flavor profile), so long as the techniques used were healthy. This dish is what we came up with.

The pork was poached in a court bouillon (flavorful liquid used for poaching) that we came up with ourselves. It consisted of vegetable stock, orange juice and crushed canned tomatoes as the base. We then added cumin, oregano, coriander, chipotle chilies and dried ancho chilies to give flavor and spice to the pork. After infusing the liquid with these spices and chilies, we strained it and poached the pork loin in it until it reached our desired temp. After, we seared the meat for a little color and flavor. The best part was that it is healthy for you because almost no fat was added to the protein during the cooking process. It turned out flavorful, delicious and healthy.

For the green beans, we steamed them until they were al dente and bright green. We then toasted cumin and coriander to add another dimension to the spices. After the beans had steamed, we sauteed them in a little oil, the toasted spices, cubed mango, and orange wedges. These beans turned out pretty well and had great flavor from the fruit and spices. Also, the only fat added to them was the minimal oil used during the saute.

The couscous was simple but very tasty. We simply boiled the couscous and tossed it with cilantro, lime juice, lime zest, and a little bit of adobo sauce. This turned out to be a good balance between the spice and the acidity and was a great addition to the dish.

The sauce we made was a roasted tomato and chipotle salsa. We roasted tomatoes, onions and garlic in the oven until soft. Then, we skinned and seeded the tomatoes and blended all the vegetables, plus some cilantro, together. After, we added some chipotle peppers and reconstituted guajillo peppers to the mixture and blended until smooth. This was delicious with the pork because it complemented the flavors we put into the court bouillon.

Overall, this dish was delicious and was one of my favorite things I’ve made since being at Johnson & Wales. It was really eye opening to see that it is possible to make such a delicious dish, while having it still be good for you.



Recipe:

Pork - 1 lbs
Court Bouillon

• 2 1/2 quarts vegetable stock 
• 1 quart orange juice 
• 1 pint tomato product (canned crushed preferred) 
• 2 Tbl. spoons cumin, toasted and ground 
• 2 Tbl. spoons coriander, toasted and ground 
• 1 Tbl. spoon oregano, dried  
• 4 ounces chipotle chillies, chopped in adobo  
• 2 dried ancho chillies, rough chop 
• oil as needed for searing 

Green beans

• 2 cups green beans, steamed 
• Coriander, toasted and ground 
• Cumin, toasted and ground 
• 1 mango, cubed 
• 1 orange, segmented 
• oil as needed for sautéing 

Couscous

• 2 cups boiled couscous 
• 1 1/2 ounces chopped cilantro 
• 2 limes, juiced and zested 
• 2 ounces adobo sauce (no chilies) 
• Optional: add steamed veggies for color and to add interest 

Salsa 

• 6 roma tomatoes, roasted, skinned and seeded 
• 1 onion, roasted 
• 1 head of garlic, roasted 
• 1 ounce cilantro 
• 2 guajillo chillies, reconstituted in boiling water 
• 2 ounces chipotle chilies in adobo 
• Optional: court bouillon liquid can be used to help thing if necessary 

Szechuan Tofu with Stir-Fried Rice and Seasoned Potatoes

Today in class, we experimented with alternative proteins. This was a subject that I usually found, as a meat lover, unappealing. Before this, my exposure to Tofu had been limited. Besides the occasional Pad Thai and Tofu tempura, I really don’t eat it let only cook with it. Though it was unfamiliar water, I really found that this menu helped me progress not only as a chef, but as a foodie.

At first glance, the tofu looked absurdly wet and kinda gross. This was easily fixed with a trick my chef showed me. By sandwiching the paper towel rapped tofu between a strainer and 1 lbs of weight (pint of water), we were able to extract the water and not have the tofu lose shape.

After removing the excess water, we sliced it fairly thick and fried it in a wok. The crispy texture was amazing and it got a great color. Easily the best way I have had tofu.

The tofu is glazed with a soy/sesame sauce. It contained soy sauce, sesame oil, sambal chili paste and salt and pepper. After mixing, reducing it on the stove allows you to get a great syrup consistency that will coat the tofu well. After glazing the tofu, finish in the oven to get sauce to really stick.

The potatoes were oven fried fingerling wedges. Just season them with what ever you’d like, and toss them in some oil with your chosen spices. Bake ‘em in a hot oven and get them nice and crispy.

For the stir-fry, just add a little oil in the wok and get it screamin’ hot. Then add your veggies depending on their cooking times (i.e. carrots take longer than peppers). After they are cooked added steamed rice and cook till crispy.
Whatever flavor you want to add is up to you. In this one, there is a hoisin and sesame oil mixture that we poured in part way through cooking. It caramelized a little bit and was delicious.

Though this tofu experience was a little intimidating, the outcome was a delicious and cohesive dish and really turned my views on tofu.

Come for the Causa, Stay for the Churrasco

  

Los Andes Restaurant

903 Chalkstone Ave.
Providence, RI

401-649-4911

            Although it’s exterior appearance may not show it, Los Andes has one of the most unique and enticing atmospheres of any restaurant I’ve been too. Immediately when you walk in you are greeted with the aromas of South American spices and a multitude of varying cultural decor. Though the restaurant itself isn’t large, the owners have done a tremendous job incorporating a bar and dinning room with the space available.  The liveliness of the staff and diners helps set the overall hospitable ambiance and familial tone of Los Andes. The restaurant and staff’s overall cleanliness and uniformity was spot on, and made the experience all the more enjoyable. Throughout the duration of my meal, the waitress was extremely polite and delightful. I was seated immediately, the food came out quickly, and my glass was never empty. What more could you ask for? Los Andes has perfected the art of atmosphere and service.

            More diverse then the décor is the selection of food. A plethora of indigenous South American classics composed the very dynamic menu, and I found myself being indecisive in what to get. After skimming the menu for many minutes I found that the Causa Limena was the appetizer of choice. Causa, a staple in Peruvian cuisine, is chilled whipped potatoes filled with an avocado puree and shredded chicken. It is then topped with garlic butter, a slice of hard-boiled egg and a creamy huancaina sauce. The presentation of the Causa was fantastic. It allowed this usually heavily portioned dish to be transformed into one perfect taste. The balance between the creaminess of the potatoes and the chew of the shredded chicken, in my mind, is what made this dish. The huancaina, on the other hand, tied every flavor together to create a delicious Peruvian classic. After devouring the appetizer, I quickly moved to the main course. The Churrasco del Gaucho, a personal favorite of mine, caught my eye and I felt obligated to order it. Churrasco, a traditional Southern Bolivian and Argentinian dish, is simply a term used for grilled meat. Although it may sound very straightforward, the Churrasco at Los Andes is so much more. Cilantro rice, a chef salad, fried yucca and a traditional chimichurri sauce accompany this enormous 16-ounce rib eye. Although I found the normally flavorful chimichurri sauce to be a bit underwhelming, the steak was cooked to a perfect medium rare and had a good amount of char. The tenderness of the steak and the crunch of the yucca provided great texture contrast while the vegetables in the salad gave the necessary acidity to the dish. All together, the Churrasco was delicious but as far as presentation, it was lacking. Lastly, I ordered the Majadito de Charque. How cured shredded beef mixed with rice and caramelized onions, topped with sweet plantains and two fried eggs. I think the description says it all. This was amazing! The salty notes in the beef, mixed with the sweetness of the plantains and the richness of the perfectly cooked egg yolk made for a perfect South American classic. The plating of this was good, but there isn’t much you can do with a heaping mound of food on a plate. Over all, this dish was by far the best thing I ordered. Even though there was fantastic color contrast, the plate seemed to be very scattered and there was no height to the dish. Despite the minor errors in plating and seasoning, the food was outstanding and Los Andes has secured a spot on my “Favorites” list.

For a college student, Los Andes may not be the most affordable option. An entrée can run you anywhere from 10 to 27 dollars. This may seem a little steep but the quality of food and portion size cannot be beat. Any of the entrée selections could easily be spilt into two portions. I even found myself struggling to finish even half of my Churrasco. In my opinion, the price is fair but maybe not on a typical college budget.

From the food to the service to the ambiance, Los Andes has met and exceeded my expectations. Los Andes has created a very welcoming and vibrant environment, true to the culture of South America. I thoroughly enjoyed my experience and highly recommend this restaurant to anyone craving “El sabor de Los Andes”.

Cost: $$$

Star rating: 4/5 

Bubble Tea and Kimchi?

Teriyaki and Korean House

217 Westminster Street Providence, RI 02903 (401) 331-1651

            As thefirst few weeks of school passed I found myself craving the bubble tea of myfavorite teashop back home. I scoured the Internet in hopes of finding a shopnearby to satisfy my craving. Luckily, there was one just one block away.  The name, “Teriyaki and Korean House”,implied that there was a lot more to this restaurant then their bubble tea. Assoon as I walked in, I was greeted by the wonderful smell of Korean barbequeand kimchi. The décor was inviting, modern and drew you into the restauranteven though the space available was not used very efficiently (I found myselfbumping elbows with people just walking to my table). The hostesses, as well asthe entire wait staff, were very kind. They made the entire evening a great successeven though the food took longer than expected and have earned an A in costumersatisfaction.

            Even if youhad never eaten Korean food before, their menu was laid out in a very userfriendly way. It helped guide you through the complex culinary world of Koreanculture. I surveyed the menu for many minutes and finally came to a decision ona couple of Korean classics, Pork Bulgogi and a side of Kimchi. I also didn’tforget about my original craving, the bubble tea. My royal tea latte withtapioca pearls came out first and I couldn’t have been happier with it. Thestrong taste of the tea, the sweetness of the milk and the chewy pearls oftapioca satisfied my craving and more. As my glass went from full to empty, thefood came out along with its delicious aromas. The pork came out, stillsizzling, on a cast iron skillet. This, in my opinion, was the best way toplate it because not only did the sizzling bring your sense of hearing alongfor the ride; it produced a wonderful smelling vapor throughout the entireduration of the meal. It was cooked to perfection and had the perfect balanceof sweet and spicy in addition to the mouth watering salty notes that it hit atthe beginning of every bite. This dish was by far the best part of my meal andleft me stuffed beyond belief. Kimchi, the nation dish of Korean, is madethrough the process of fermenting vegetables in and combination of vinegar andspices. Though kimchi is known for having a very assertive flavor, I found itto be very bland. Also, the cabbage was cut into such thick pieces that thebrine had not reached the very center of the vegetable, leaving it bland andoverly crunchy. This was a bit of a disappointment because knowing that it wasa Korean restaurant, I naturally expected their national dish to be delicious.Though the kimchi turned out to be a bit underwhelming, the pork and bubble teahit the spot perfectly making this experience a great one.

            Althoughthe food is great, the price could be a little better. The lunch menu seemed tobe decently affordable but I found myself spending about $15 just on theBulgogi alone at dinnertime. Even though the entrees are very generouslyportioned, the food did not meet my expectations sufficiently for me to want tocome back and drop $25 every visit. Even though it was pricey, there is onething that will be bringing me back, the bubble tea. Besides the tea, maybeit’s just one of those places that’s only good for lunch.

            Overall, myexperience at Teriyaki and Korean House was good. There was nice ambiance, goodfood and amazing service. I did enjoy the food and the experience butunfortunately because of the pricing and underwhelming kimchi, Teriyaki andKoren House has not secured a spot on my favorites list. Though I don’t believethe food was fairly priced, this is definitely a restaurant I would recommendto someone who is looking to broaden his or her culinary horizons (But maybejust go during lunch hours). 

Stars: 3/5

Price: $$$ (dinner), $$ (lunch)

Welcome!

Hello there!

My name is Dan Davila and for the last year I have been living the fast paced, exciting, and fun life of a culinary student. I have met many people, seen many things, and most importantly, I have absorbed a great deal of knowledge about the culinary world. That is exactly why I have decided to make this blog!

On this blog, I will be posting about all of my adventures (culinary and non- culinary). I will post about what I learn in class, what I am doing outside of class, all the amazing things in the city of Providence, RI, and what is going on in my life.

Sharing this information is very important to me because if it weren’t for people sharing their experiences with me, I would have probably never ended up in the exciting industry that is the restaurant business. I hope that you find this blog helpful in finding what it is you want to do!

Hope you enjoy the blog! And remember, food is love.

Dan