Day one hundred thirty two

Our pulled pork burger and
coleslaw

The burger day!

It was a Friday and it was the last day of classes in 2013! Officially I have finished my first year at the Culinary Institute of America. On Tuesday I am going to start my externship at Google and will be back to the school in January next year.

On Friday we supposed to cook pulled pork sandwich with coleslaw and potato salad. We discussed and decided to drop off potato salad and instead to make fried pickles. The chef gave us another dish (as we were not busy), which was salmon sandwich on a flat bread with iceberg lettuce salad.

Pork sandwich was good, as we dry rubbed pork butt with salt, sugar, and spices and smoked it overnight. On Friday we check it and
placed in a combi oven at 220 F with 80% humidity and it cooked there for additional two hours.

My personal task was coleslaw. I basically volunteered for this, because our sous chef was busy and none of other two guys was in a mood to do a lot of knife cuts. So it was me, shredding cabbage, julienne bell peppers, small dicing onion. Indeed, if you stop talking and start working it would take only 30 minutes to cut everything. It seems for other guys that was the case - inability to work and talk the same time.

Here is the recipe for coleslaw:

TIDEWATER COLE SLAW
Ingredients:

Green cabbage, cored, chiffonade very fine  2 gal volume
Red cabbage, cored, chiffonade very fine  1/2 gal volume
Red peppers, very fine julienne  3 ea
Yellow pepper, very fine julienne  3ea
Horse carrot, very fine julienne 3 ea
Red onions, minced 3 ea

Dressing
Sour cream 1 pt
Mayonnaise 1 pt
Cider vinegar 1/2 cup
Dry mustard 3 tbsp
Gulden's mustard (the name of the brand for prepared mustard, 
you may substitute with Dijon) 2 tbsp
Canned horseradish 4 tbsp
Sugar 1/2 cup
Salt, large grind black pepper, Tabasco t.t.
Ground celery seed 2 tbsp
Method:

1. Prep the cabbage, peppers, and onions and reserve. Combine all the ingredients for the dressing and reserve separately from the slaw. Be precise on the vegetable cuts.
   
2. Mix the slaw anytime before service time (but not the day ahead) and allow a couple of hours to marinate.    

Our salmon 'sandwich'

It was not the dish of the day (fortunately), however we were busy, because we had two dishes and both were quite popular. There was still satisfaction for the dish and for the course, as our team cooked the dish of the day probably four days out of seven.