ELIDEN ABEN
Culinary & Food Service Management
LaSalle College Vancouver
NORTH AMERICAN REGIONAL CUISINE
The idea of this cuisine was gathered in various states in North America. All the recipe was made is from the book "The American Regional Cuisine" by Michael F. Nenes
Golden Gazpacho with Cheese Straws
Chicken and Andouille Sausage Gumbo with Boiled Rice
Smoked Tomato Soup garnished with Fried Mozzarella Cheese
New Orleans Shrimp Bisque
Crispy Fried Eggs with Country Ham and Red Eye Vinaigrette
Pan Roasted Chicken Breast with Haricot Verte, Caramelized Onions, Sweet Potato Fritters and Sweet Tea
Roast Duck Breast with Parsnip Puree, Roast Potatoes, Pearl Onions and Blueberry Sauce
Jerk Chicken Skewer with Cucumber and Pineapple Salsa
Lamb Shoulder with Red Chile Marinada and Cilantro Pesto side with Jalapeno Preserves
Crispy Tofu with Asparagus, Wild Mushroom, Gailan and Crispy Garlic
San Francisco Cioppino
Shrimp Tacos with Green Chile Sauce
Grilled Quesadillas with Guacamole and Pico De Gallo
Strawberry Shortcake with Cornmeal Biscuits