I must say, Tex-Mex is a great region for food. A little heavy on some of the fried stuff (at least in our class), but WOW!, what fresh flavors they have. I’ve loved these last two days probably because I can understand the food better and it’s more familiar to me than many of the other regions. For my part of class I made chili on Thursday and fajitas on Friday. What a success they both were. My goal is to share more on the recipes I came up with later, but for right now I can only say 3 words- “New Moon, midnight”! The brain is beat after staying…
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Scale for Sale
Well, tomorrow is my American Regional class. This is the class that I adore because of the truly talented chef who teaches the class. His name is, Maestro, not really but we do call him Chef Brian. He is amazing when it comes to creating wonderful food without a recipe. In fact, he is the one who taught me about “the fond”! Anyway, tomorrow and Friday are Tex-Mex days and I am saving every calorie I can from today so I can spend them all tomorrow. Chicken Fried Streak and Gravy, Jalapeno Cornbread and Fajitas to name a few of the divine recipes we will be attempting to recreate. I say recreate because that…
