A Johnson County Community College culinary team participated in the American Culinary Federation Central Regional Student Team competition in Little Rock, AR, at the end of April.
The students were judged on a cold food component, knife skills, "floor" - which is how well they work as a team, sanitation, use of tools etc, hot food, taste, presentation, workmanship and complexity.
The team consisted of five students, preparing a 4-course meal for four people, (totaling 16 plates) in a timed competition. They had 75 minutes to prepare and 15 minutes to serve it to the judges,
Nine states participated and the JCCC team won gold. This was their award-winning second course salad.
Salad of frisée and mâche
Rabbit rillette with apple gelée
Seared rabbit loin with quince mostarda
Roasted baby beets and orange supreme salad
2 Whole rabbit loins
2 oz Clarified butter
Salt and pepper
2 Front rabbit legs
4 oz Mirepoix
4 oz Chicken stock
2 oz Fatty pork
1 sprig Thyme
2 Black peppercorns
1 Cardamom pod
1 Bay leaf
1 clove Garlic
1 oz Duck fat
1 pinch Cayenne pepper
TT Salt and pepper
4 oz Apple concentrate
1/2 oz White wine
1/2 oz Lemon juice
4 sheets Gelatin
1 oz Apple cider vinegar
3 oz Peanut oil
1/2 tsp Dijon mustard
1 tsp Sugar
1/2 tsp Shallots, finely diced
1/2 tsp Parsley, chopped
Salt and pepper
1. Season loins with salt and pepper.
2. Sear loins over medium high heat in clarified butter.
3. Once loins are medium rare, remove from heat and place in cooler.
1. Braise rabbit legs in a pressure cooker with mirepoix, stock, pork and aromatics for 16 minutes on high.
2. Remove meat from legs.
3. Combine leg meat, duck fat and cayenne pepper in a food processor and pulse until smooth.
4. Season with salt and pepper.
5. Place rillette into ring molds and place in cooler.
1. Bloom gelatin sheets in ice water.
2. Remove pliable sheets from water and melt over a double boiler.
3. Combine apple concentrate, white wine and lemon juice.
4. Add gelatin to apple mixture.
5. Pour gelatin mixture over the rillette in molds to desired height and return to cooler to set the gelatin.
1. Combine all ingredients except the oil.
2. Whisk in peanut oil until a homogenous mixture is created and place in cooler
Cracker with Schabziger Cheese
4 oz Flour
1 oz Oil
1 Egg yolk
1 1/2 oz Finely grated Schabziger
1/2 tsp Oregano
1 pinch Sugar
1 pinch Salt
Water as needed
2 oz Egg wash
Salt as needed
1 C Frisée
1 C Mâche
1 C Micro watercress
1. Combine all ingredients except for water into a mixer with a paddle attachment.
2. Add water just until dough starts to pull away from edges of the bowl.
3. Allow the dough to rest for at least 30 minutes.
4. Run dough through a pasta roller attachment until very thin.
5. Cut cracker, brush with egg wash, sprinkle with salt, and grate cheese over the top.
6. Place on cracker mold.
7. Bake in a 225° oven until golden brown.
1. Trim lettuces of roots and combine.
2. Toss lettuces with apple vinaigrette.
3. Plate immediately to avoid wilting
Click here for more information on the school's program.
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