RecipeMuncher

of delicious meals this past week (if I may say so myself). Thanks to culinary school, I’m bringing back expensive pounds of fresh cut meats and produce that we prepare in class. Two weeks ago was a fantastic seven days of fish. This week is all sorts of hearty meats.

On the menu as of late: Pan-Seared Duck with Curried Peach Glaze, Shrimp Bisque, Rosemary Butter Filet Mignon, Sesame Encrusted Curry Scallops, Cajun Shrimp, NY Strip Steak in Tomato Sauce, Affogato, Veggie Chip Encrusted Chicken, Roasted Pepper Linguine, Skirt Steak Fajitas with Spicy Sour Cream, Avocado-Corn Salsa, and Roasted Peppers, and Homemade Sesame Ice Cream.

By far the best of this week’s running was the NY Strip and Affogato, but the Fajita Dinner came in close. So, two sets of dinner recipes this time! You can debate with me that fat tastes great on meat, but I stick to a lean diet especially when cooking at home.

Because I butchered my own meats, I spent sweat so…

I have been cooking, but my time between work, class, and culinary school is limited for the gym and sleep. However, I’ve made many a meal since the start of culinary training. At the end of class, it’s like a pirate loot session where we rummage through the piles of fresh produce to bring home. I am the ultimate trash collector taking back anything my double brown bag could possibly carry. In fact, I want anything and everything, so my chef instructor is constantly asking me to pack goodies to go. WIN.

In the past few weeks, the menu consisted of: Black Glutinous Rice Porridge, Curried Cream of Carrot, Sea Bass en Papillote, Seared Sesame Tuna Steak, Vegetable Baked Flounder, Coconut Mochi, Broiled Mackerel with Fennel Mayo, Rosemary Foccacia, and Lemon Cheesecake Ice Cream. Who knew bread bakeries didn’t open on Labor Day. I should’ve known, but it gave me an excuse to make my own foccacia and use up my fresh rosemary! I prepared a few dipping sauces to go with the f…