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We skipped any lecture to review the recipes quickly then, got straight into it. The first thing was shrimp for the Shrimp Louis. Everyone got a pound or so of jump shrimp, and I showed them the proper way of deshelling -- tail first, trying to preserve the tail meat. Then the rest of the exoskeleton can be pretty much easily removed. Then the back of the shrimp is cut with a pairing knife, about 1/4 inch deep, and the vein a.k.a. the intestine is removes. Most shrimp are starved for a day or two before processing so the intestine is empty, but occasionally you'll get a swollen blue vein full of sand, grit and purple stuff. Mmmm, shrimp poo!
I broke up the class into three at this point, after wiping down everything, washing the boards and washing hands -- you can never be too careful when dealing with raw seafood. One team of 2 made the sauce for Shrimp Louis (based on the herbed mayo we made yesterday), then made 2 large composed platters, with bib lettuce as the base, the shrimp in the middle, and garnishes like sliced hard boiled eggs and olives all around. The second team did a pasta salad, fusilli dressed in our mayo and grated Swiss, with a lot of vegetable mix-ins, also composed on platters. The third team did a simple Cesar with the dressing made yesterday, and cut up a few loaves of bread and tossed them with melted butter and salt before toasting them in a 450 degree oven for a few minutes.
While that was going on, I pulled on student aside who muffed up brownies yesterday. I pulled all the ingredients out for a batch of brownies, and had her make them on her own. I think he confidence might of been bruised yesterday because of distractions from her disorganized team, so letting her do this seemed like the move....and we can always use more good brownies in this world!
The 10 lbs of shrimp were dropped into a large pot of boiling water spiked with the juice of 4 limes, and after 2 minutes were taken out and placed in an ice bath. Not enough can be said to stress the importance of shocking when boiling shrimp. Few things nastier than rubbery overcooked shrimp.
Once the three sets of salad were out, we cleaned and set up for sandwich making. I spoke a bit about the importance of balance, erring on the side of too-little, folding the fillings so it's not too dense, putting oil-based spreads on the bottom to prevent mushiness, etc. Most of the kids never had prosciutto, which freaked them out when I told them it was aged for months and months instead of being cooked.
Sandwiches were banged out, the salads were out, the brownies presented. On a funny note, someone mistook the clumps of unsifted flour in the gluey mint brownies as nuts:
The kids seemed pretty happy, everyone pitched in with the cleaning, and the staff and parents had the kids come out of the kitchen for minute for a round of applause. Next week, sauces, featuring funked-out mac n' cheese...
