{"id":1737,"date":"2009-08-20T03:39:00","date_gmt":"2009-08-20T10:39:00","guid":{"rendered":"http:\/\/localhost\/wordpress\/?p=1737"},"modified":"2019-10-06T11:27:51","modified_gmt":"2019-10-06T18:27:51","slug":"culinary-school-week-twenty-one-asian-and-latin-american-cuisine","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/culinary-school-week-twenty-one-asian-and-latin-american-cuisine\/","title":{"rendered":"Culinary School – Week Twenty One – Asian and Latin American Cuisine"},"content":{"rendered":"

I love focusing on specific types of cuisine at Culinary School. It is so fun to dive into a culture and play around with different flavors… especially when they involve hot and spicy chilies! Did you know that the HOTTEST Chile in the world is called the Ghost Chile… its from India and has over 1,000,000 scoval units! You couldn’t pay me to even lick that thing… no thank you!<\/p>\n

Before diving into the food we tried Fresh Figs – love it!<\/p>\n

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\nAnd some Garbanzo Pods… I should have confiscated this and make hummus…<\/p>\n

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\nThis Pad Thai was gone within 5 minutes of plating it! Stuffed with chicken and shrimp and full of flat rice noodles… this is definitely a recipe that I will be recreating at home from time to time!<\/p>\n

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\nThese Radicchio Taco stuffed with smoked chicken, asparagus and red chile mayo were gorgeous! It was served over a cilantro pineapple salsa… which I could eat plain any given day! The salsa had chile pequins in it and even 1 tsp packed a HUGE punch! Seriously – don’t touch your eyes after touching those suckers – you will be crying for days!<\/p>\n

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\nStir Fried Seafood and Vegetable Medley! Loved this dish! We each fired our own stir fry and I stuffed mine with a billion mushrooms (you know my obsession), red peppers, green onions and shrimp. yumm yumm yumm<\/p>\n

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\nO.M.G. This decadent stuffed Chile Relleno was down right sinful. Stuffed with jack, cotija and 2 other cheeses along with herbs and chorizo and deliciousness! omg… it these things were fried I would have devoured at least 5 of them… Not to mention it was served ontop of cilantro cream… omg… there aren’t even words to describe this heavenly dish.<\/p>\n

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\njust look at those cheeses inside… downright amazing!<\/p>\n

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\nThese Salmon Mousse Tamales with Ground Nixtamal and Cilantro Cream Sauce were also quite delicious! Tamales are always a crowd pleaser – and these designer Tamales did not disappoint.<\/p>\n

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\nLast but certainly not least is the rice pudding! Cooked in coconut milk and seasoned with the mutant coconut, this dish was great!<\/p>\n

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\nNext week we move onto advanced preparations of meat and we are going to be making our own sausages!!<\/p>\n","protected":false},"excerpt":{"rendered":"

I love focusing on specific types of cuisine at Culinary School. It is so fun to dive into a culture and play around with different flavors… especially when they involve hot and spicy chilies! Did you know that the HOTTEST Chile in the world is called the Ghost Chile… its from India and has over […]<\/p>\n

Read More… from Culinary School – Week Twenty One – Asian and Latin American Cuisine<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":13179,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[5],"tags":[82,5383,659,1229],"acf":[],"jetpack_featured_media_url":"https:\/\/cdn.whatsgabycooking.com\/wp-content\/uploads\/2009\/08\/IMG_3452-e1375024685644.jpg","_links":{"self":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1737"}],"collection":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/comments?post=1737"}],"version-history":[{"count":2,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1737\/revisions"}],"predecessor-version":[{"id":36588,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1737\/revisions\/36588"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media\/13179"}],"wp:attachment":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media?parent=1737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/categories?post=1737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/tags?post=1737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}