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Home Plate Classic XI
Team Blue (Colt Patin and Brian Poche) are the Home Plate Classic XI winners. Congratulations.
Seared Salmon over a Creamy Dill Infused Fregola Sarda Pasta, Topped with Sautéed Baby Portobello Mushrooms and Julienned Bell Peppers
1 (4 ounce) Fresh Salmon Filet Kosher Salt Black Pepper Olive Oil
For Pasta 6 ounces cooked Fregola Sarda Pasta 1 shallot (chopped) 1 rib celery (chopped) 1 ounce butter 2 cloves garlic (chopped) 6 ounces heavy cream Kosher Salt (to taste) Black pepper (to taste) Cayenne pepper (to taste) Fresh dill Blond roux (1 ounce melted butter with 1 ounce flour mixed together)
2 baby Portobello mushrooms (sliced) 1/4 red bell pepper (julienned) 1/4 yello bell pepper (julienned) 1 ounce butter Kosher Salt Black Pepper
You will need to start the pasta sauce first: In a skillet sauté chopped shallot and celery in butter until onions are tender. Add the garlic and cream and bring to a simmer. Next, season the sauce with Kosher salt, black pepper, cayenne pepper and fresh dill. Thicken with the blond roux until it has a nice, creamy consistency. Once the sauce is nice and creamy, add it to the cooked pasta.
Next, in a medium skillet, sauté the bell peppers and mushroom slices in butter until the bell pepper is tender. Keep warm until you are ready to plate.
Season the salmon with Kosher salt and black pepper, then in a third skillet, sauté the salmon in olive oil until your desired doneness.
To bring this dish together, pour pasta in a large bowl, then place the piece of cooked salmon on top. Next add the sauteéd mushroom and peppers. Enjoy.
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After months of competing, the Home Plate Classic XI final round is scheduled for Thursday, July 22, 2010 at 4:30 PM at the Louisiana Culinary Institute. Team Blue will compete against Team Black for bragging rights, personalized medals and the coveted "Home Plate" (the trophy that is signed by the winning team members and is put on display in the trophy case).
Additionally, the winning team will make a couple of public appearances. First, the winning team will cook live on WAFB (CBS) on Friday, July 23, 2010 at 12:00 PM (www.wafb.com). The winning team will also conduct a second live cooking demonstration and tasting at Whole Foods on Tuesday, July 27, 2010 at 6:00 PM (www.wholefoodsmarket.com).
Team Blue's captain is Colt Patin. When Colt is not at LCI, he is the Executive Chef at Crawfish Town USA in Breax Bridge, LA (www.crawfishtownusa.com). Ashley Cole is the captain of Team Black. Ashley is no stranger to this competition, as she was on last year's winning team. Best of luck to both captains and their teams.
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The Louisiana Culinary Institute (LCI) is proud to announce the 11th Annual Home Plate Classic cooking competition starting on Friday, June 4, 2010. The competition will continue each Friday throughout the summer. Updates, schedules and pictures can be viewed on our Facebook page (click here for pictures).
The Home Plate Classic is an annual tradition at LCI, where students take great pride in honing their culinary skills while competing against teams of fellow classmates. Competitions are important indicators of how LCI students are progressing in their culinary skills, time management, teamwork abilities and presentation skills.
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This year, over 40 LCI students are grouped into 8 culinary teams. Each team will compete in a single-round elimination cooking competition for school bragging rights and some well-deserved media attention. The winning team is also awarded gifts and prizes, including certificates, medals and the "treasured" Home Plate trophy. The Home Plate trophy is signed by each team member and is displayed in the awards cabinet. Contact LCILet us hear from you!Louisiana Culinary Institute
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The Louisiana Culinary Institute is licensed by the State of Louisiana Board of Regents, is accredited by the Council on Occupational Education (COE), is a member of the International Association of Culinary Professionals (IACP), is a member of the Louisiana Restaurant Association (LRA), and is a member of the National Restaurant Association (NRA). Graduates are awarded a diploma in Professional Cooking and Culinary Arts or an Associate of Occupational Studies Degree in Culinary Arts and are eligible for certification with the National Restaurant Association Educational Foundation's ManageFirst Program in ServSafe® Food Safety and Sanitation, Customer Service, and Controlling Foodservice Costs. Financing and Student Aid are available to students who qualify. Copyright © 2000-2009 Louisiana Culinary Institute, LLC. All Rights Reserved. |