Blackened Steak Sandwich on a toasted baguette with caper butter, served with Lyonnaise Potatoes.
I'm not sure if you remember, but on my last practical, I earned 100%.
And tonight, I did it again. The only one. 100%
My steak came out perfect-It was a thick piece of meat so after searing it in the pan to make it black, I had to finish it in the oven to get it cooked medium rare, the preferred cooking temperature in culinary school.
The potatoes were cake to make, especially because I made them for my breakfast practical 6 weeks ago.
I toasted the baguette in the oven instead of grilling it because I thought it would give a better texture-crunchy on the outside but still moist and soft on the inside from the caper butter I made and smeared all over it before baking it off.
I was right. It was incredible.
3 slices of juicy, dripping with Cajun flavor steak on top of that break was beyond good.
I've been trying to find good picture books lately for plating ideas. I have 2 on order, but in the mean time, I'm left with my own creativity. I was told to garnish my plate with lettuce, tomato slices and red onion.
I hate lettuce and tomato on my sandwiches. Mainly because of the texture and the messiness. So instead of just keeping the lettuce whole and flat, I chiffonaded it, which means I rolled it up and sliced it into long, thin slices-much like shredding, but more...together.
I made a nest of greens in the middle of the plate, took 2 small, thin tomato slices and overlapped them so they were slightly leaning up. I then too the red onion which I juillenned and stuck them straight up. They resembled tail feathers. The sandwich was cut at an angle and I laid them at the top and finished the plate with 4 silver dollar sized potato slices rounding 1/2 of the nest of lettuce.
It was beautiful. Even Know-it-all said, "Wow, your plate looks really good Killer. I bet you're going to get a kick ass grade."
And I did. And I'm psyched.
And my kitten is knocking something over, and so this story is now over....