Greetings full of very good energies to all the beautiful people of the steemit community. Today I bring you my second installment of Culinary Art; title focused only to show my my culinary skills and thus captivate them with the delicacies that I prepare with much love patience and affection.
Today I present an event that I was hired as subchef, it was a pleasant experience for me since it is the first time I have this function in the kitchen in a job, being the chef's right hand, this involves taking the order of the chef and so on guide the cookers to take out the dishes and in general prepare the dishes that require more experience. This lunch was held in a beautiful private residence facing the sea called "El Pueblito", a beautiful place surrounded by nature and view of the Gulf of Cariaco, a sight that makes you feel at peace; the menu focused on the sea in the fruits it offers, combining gastronomy from different parts of the world.
)The guests as a first entry were given a ceviche, native Peruvian food, a perfect canape to be in front of the sea and start pumping the blood of the guests for the beginning of the party. The ingredients used are the following:
- Prawns
- hake filet
- pin chopped in the shape of dice
- aji jovito
- onion
- ginger
- parchita juice
- lemon juice
- salt and pepper
This dish was accompanied with a ripe banana chip and was presented in plastic cups for martini. Ceviche is a very simple dish to make because it does not require a kitchen in itself, but at the same time it is delicate because it is prepared with raw sea products to be cooked in citrus juices, if it is not prepared well it can become intoxicating people.
As a second entry they were given something simple to accompany the drinks, two baskets of casabe with the classic garlic of our culture; in the center of the photo we can see some homemade ladies with oregano, parmesan and a touch of rosemary with a very Italian flavor, all this accompanied by six bolls in the shape of stars, three with eggplant cream and three with garlic cream porro and the circular bowls with anti tuna and carrot grass.
While the diners enjoyed the entrances and the view of the Caribbean Sea, the preparation of the main dish was started, which is the paella sea and land; This dish is one of the most popular in Spain specifically from the province of Valencia, the word paella comes from the Valencian language meaning pan; This is a dish based on rice and its preparation is made in a wide pan with handles especially for its preparation and has its paella name.
This dish receives its name of sea and land because of the animal proteins that it contains, in this dish chicken was added as protein from the land and fillet of hake, shrimp, shrimp and crab as the protein of the sea; all the ingredients have different types of cooking time, so when the rice is almost at its point is when you add the marine proteins and proceed to cover them with aluminum foil so they are cooked with steam.
With the paella in its ready point to be presented, the paella dish was moved next to the table of the diners to perform the service of the main dish in the presence of all the guests, this is seen a lot in the luxurious restaurants at the time of serve this exquisite dish; This service is carried out by the chef and my person the subchef to make an artistic place for everyone's view, since the food arrives first by the sense of sight.
It is essential to accompany the paella with a stream of olive oil and a piece of lemon to give it the touch of acidity that is necessary to taste the sea products; already with the plated ready for its presentation was carried out the service in mass to all the diners so that to officially begin the birthday lunch with the paella of sea and earth, it was accompanied of casabe toasted to the garlic next to a red one of summer.
At the table of these people felt the joy and fraternity that united them, with all the dishes already served invaded a silence to the environment giving the sign to my person that they were really enjoying the paella that we prepared them, that filled me the soul of satisfaction and the heart of happiness; all repeated the dish two and up to three times, the event was a success, we received many thanks and congratulations for the prepared dish.
We hope that all the guests will be satisfied and finish eating to retire from the area of the party, the birthday congratulated me and the chef for the service we provide, then already with the diners full of paella and happiness they were offered the respective digestive coffee to close the lunch and start the birthday party with piñata, drinks and much more.
Thanks to @marygourmet for the trust she offered me to work as a subchef in this event that brought me an experience in the culinary field and for the patience when taking the photos.
Pictures taken by me in my camera olympus vh-210 of 14mp.
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