- Academy of Culinary Education - Woodland HillsThe first class in our Western Culinary Trail Series - Middle Eastern Food - where Western Cuisine started. The Menu will be: Cardamon Cookies, Chicken Tagine, Egyptian Bread Pudding, Israeli Chopped Salad, Israeli Couscous, Lavash, Pomegranate Blast,July 2–30, 2015
- Academy of Culinary Education - Woodland HillsWeek Two features Greek Food which strongly influenced Italian Food. Menu: Greek Bechamel Sauce, Greek Pizza Rolls, Lemon Rice Pilaf, Mediterranean Vegetable Salad, Pastitsio (Greek Meat and Macaroni Pie), Pineapple Baklava, Pita Bread, TsatzikiJuly 9–30, 2015
- Academy of Culinary Education - Woodland HillsWeek Three of the Western Culinary Trail Series featuring Italian Food. The Menu will be: Chicken Piccata, Foccacia, Fruit Lasagna, Italian Antipesto, Italian Sodas, Marinara Basil Sauce, Olive Oil and Garlic for PastaJuly 16–30, 2015
- Academy of Culinary Education - Woodland HillsWestern Culinary Trail - Week Four - THE FOODS OF FRANCE - Menu consists of: Butter Lettuce Salad with French Vinaigrette, Coq Au Vin, French Egg White Baguettes, French Onion Soup, Coquilles Saint Jacqes (Garlic Scallops), Haricot Vert, Pastry Cream, SaJuly 23–30, 2015
- Academy of Culinary Education - Woodland HillsWeek Five of the Western Culinary Trail Series - we will figuratively cross the Atlantic and prepare the food New England including early American Recipes and Modern Day Ones as well. The Menu will be: Boston Clam Chowder, Boston Cream Pie, Corn FritterJuly 30, 2015 – July 30, 2015
Summer weather is ideal for treating your family to Mexican Food and what tastes better than Grilled Shrimp nestling inside a Quesadilla? Add to that freshly made Guacamole and Salsa Cruda. A little salad and some Mexican Rice and you are set for the evening. Sound like too much work – well maybe a little but it is also fun if you love to cook and simple enough for those of you who do not love to cook. Follow the directions and photos below and you will be able to cook up a wonderful meal for your family or even for your next party! Okay, let’s get busy!
The first thing you need to do is check up on the items that you have in your kitchen and then make a list of those that you will need to purchase. Follow the simple suggestions below or create your own list.
Garlic & Cilantro
Shrimp (preferably large ones – they have more flavor)
Tomatoes & Avocadoes
Cheese for Quesadillas (your preference)
Sour Cream or Mexican Crema
Here are the links for the recipes for the Grilled Shrimp,
Once you have your ingredients on hand and know when you are going to be serving the Quesadillas you can plan your preparation. The Salsa can be prepared hours ahead of time, unlike the Guacamole which tends to oxidize and become unappetizing in appearance. The Shrimp can be shelled and de-veined, but you do NOT WANT TO MARINATE them for more than 20 minutes before grilling, otherwise they will become mealy, mushy and not appetizing at all.
Probably Quesadillas are not going to be the only thing on your menu so you can prepare the other items ahead. Re-fried Beans can be prepared hours ahead and reheated as can Mexican Rice. If you are planning on having a salad, the components can be washed, dried and sliced and then refrigerated until just before serving time.
Shown below is a suggested timetable for preparation and serving. To prepare this meal and have everything come together at the proposed time, I would start the preparations no later than two hours before serving time.
1. Wash, dry and slice, grate or dice Salad Ingredients.
2. Prepare Salsa and refrigerate.
3. Cook the re-fried Beans and set aside. If you are using canned re-fried beans, saute some diced onion in a little Olive Oil before adding the beans. Also, if you are using canned beans, prepared just before serving. Home-made re-fried beans take hours to prepare, especially if you are using dried beans that have to be soaked and cooked. Actually, the canned ones are very good, especially if you doctor them up a little bit with the sauteed onions and anything else that you may wish, like maybe cilantro.
4. Make the Mexican Rice and set aside. Mexican Rice
5. Shred your Cheese or Cheeses, depending on whether you use one or more varieties.
6. About 30 minutes before serving time, prepare your Guacamole. To prevent it from oxidizing squeeze a thin layer of Lime Juice on the surface and then cover with plastic wrap. Refrigerate until serving time.
7. Prepare the Shrimp – remove the Shrimp Shells and save to make Seafood Stock. If using medium size Shrimp, slit down the back and remove the vein. Wash and dry. If using large Shrimp, slice in half lengthwise. Be sure to remove the vein. Wash and dry.
8. Prepare the marinade per the directions in the Grilled Shrimp Recipe. Allow the Shrimp to marinate for at least 15 minutes but no longer than 20. (Marinating the Shrimp too long will make them mushy and mealy.)
9. Before grilling the shrimp, make sure you have all your other dishes ready to serve. Grill the Shrimp per the recipe directions.
10. Place 2-3 Tablespoons of shredded Cheese in the middle of a Flour Tortilla; top with 3-4 pieces of Shrimp 2-3 Tbsps. more Cheese and a few sliced Scallions. Add a second Tortilla on top.
11. Place the filled Tortillas on a lightly greased skillet or comal (griddle) and cook on each side until golden in color and the Cheese begins to melt. (If you have trouble keeping the two tortillas together, secure them with wooden sandwich picks – remove the picks before serving.
12. Remove from the griddle with a spatula; remove the sandwich picks and serve.
13. Serve Guacamole, Salsa and Sour Cream on the side.