Marinated Tomato and Zucchini Salad with Deep-Fried Potato-Crusted Sea Scallops
Golden Gazpacho with Croutons
Tortilla Soup
Poblano and Potato Soup with Sour Cream
Fried Chicken Livers with Bacon Hollandaise on Petite Rosemary Biscuits
Chicken and Bacon Hash with Poached Egg and Hollandaise Sauce
Jerk Chicken Skewer with Cucumber and Pineapple Salsa
Sautéed Brook Trout with Croquette Potatoes, Tarragon Sauce, Red Beets, Pearl Onions, and Pea Puree
Seared Halibut with Ginger and Wild Mushrooms
Pecan-Encrusted Snapper with Succotash of Corn, Hominy, and Baby Lima Beans
Pork Medallion with Pears and Herbed Israeli Couscous
Grilled Lamb Blade Chops with Prune Plum Relish, Savory Bread Pudding, and Gai Lan (Chinese Broccoli) with Crispy Garlic
Red Beans and Rice
Pecan Squares
Bread Pudding with Pecans, Whiskey Sauce, Vanilla Ice Cream, and Molasses Crisp
Sopaipillas
Strawberry Shortcake with Cornmeal Biscuits
Chocolate Flourless Cake with Coffee Crème Anglaise
Angel Food Cupcakes with Crème Chantilly and Blackberries
Applesauce Cake with Caramel Glaze
CUL 1116 American Regional Cuisine
Instructor: Chef James McGrath
Program: Associates in Baking and Pastry
