Asian Hors d'oeuvres with Don Eagle

70 Main Street,Nyack NY 10960

04 November, 2021

Description

A fun evening with great food & good company In this class you will learn how to make various types of small bite appetizers to enjoy with your friends and family. They make a great snack, meal starter or addition to a gathering or reception. What you will learnIngredients - You will learn basic Asian ingredients and their applications Techniques – Hands on poaching, steaming, searing & pan frying as well as food presentation Demonstrations – Chef instructor will help guide you through hands-on preparation Recipes – Take home recipes covering all of the food items produced Take home – You will receive basic Asian ingredients to take home MenuPot Stickers (Gyoza)Pot stickers are bite-size dumplings filled with ground meat, and or vegetables in a thin wheat flour dough. The classic pot sticker is made with ground pork and Napa cabbage, but other varieties are also available. Ground chicken, turkey and shrimp as well as a variety of vegetables can be used for pot stickers. There are 3 cooking methods used when creating pot stickers. They can be boiled, pan fried and deep fried. Pot stickers are served with a sweet soy dipping sauce. YakitoriYakitori is a Japanese appetizer. The classic version is made with chicken thighs, but pork can also be used in its preparation. They are small bites served on a bamboo skewer. The meat is marinated and char broiled or pan seared and served with sweet chili sauce or spicy peanut sauce Sesame noodlesAsian egg noodles are cooked and tossed with scallions and served in a peanut based sauce. This appetizer is presented on individual forks garnished with crushed peanuts Crispy sesame tofuExtra firm tofu is cubed and tossed with Asian inspired spices then pan fried, garnished with hoisin sauce and toasted sesame seeds Thai shrimp summer rollsPoached shrimp and Thai inspired vegetables marinated and wrapped in rice paper, served chilled Dipping SaucesSpicy peanut sauceHoney sesame sauceVietnamese Ginger & Lime About the InstructorDon Eagle is an executive chef that ran the executive dining for American Express in Manhattan. Thank you, COVID ProtocolsMasks are required for all indoor events at RCC. For more information, visit the College's coronavirus webpage.