Today was our last day of Product Identification and Fabrication. We had a guest chef instructor and ended it with a bang by learning about crab, lobster, shrimp, oysters ( Malpeque, Point Reyes, Kumamoto, and Simon), mussels (Prince Edward Island and Meditteranean), clams ( Littleneck, Cherriestone, and Manila), squid, and octopus. After learning how to clean, check for freshness, and break down each individual item we did an extensive tasting. Today was the first time the ACAP14 class was able to feed the school with a seafood buffet. We served steamed crab, raw oysters with a shallot vinaigrette, broiled lobster with a pesto topping, boiled lobster, a Mediterranean shrimp, shrimp boil, squid salad, sautéed octopus, etc...
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| Mixing Squid Salad |
Squid Salad Recipe
- 1 lemon, juiced
- Salt
- pepper
- 16 cleaned squid, cut 8 into 1/4 inch rings and 8 leave whole and score
- 1/2 cup dicedshallot
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 3 cloves minced garlic
- 2 tablespoons Italian parsley, chopped
- 1/2 cup olive oil
1/4 cup red wine vinegar
To a large pot of boiling water, add lemon juice and salt. Add squid and cook for about 1 1/2 to 2 minutes. Drain. Combine onion, celery, carrot, garlic, parsley, olive oil, vinegar with cooked squid. Season with salt and pepper and serve at room temperature or cool.
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| 4 Oyster Varities (my favorite is the Kumamoto for their sweet, but not fishy flavor) |
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| Oysters |
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| Freshly Shucked Oysters |
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| Oysters on Buffet |
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| Dungeness Crab |
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| Lobster |
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| Learning to Humanely Kill Lobster |
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| Crab Breakdown |
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| Separated Crab |
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| Cooked Octopus |
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| Raw De-shelled Head on Shrimp |
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| Boiled Shrimp |
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| Baked Shrimp with Pesto |
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| Half of Buffet |
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| Second Half of Buffet |
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| Entire Buffet |
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| Tasting |
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| Final Product |
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