Cooking with Asia

Makes about 4 sandwiches

Ingredients:

6 eggs

1/3 cup mayonnaise

¾ teaspoon prepared yellow mustard

3 tbsp. chopped onion

2 tbsp. chopped celery

Salt and pepper to taste

Directions:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water. Place eggs in ice bath to cool the eggs quickly.

Peel and chop eggs.

Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard, onion and celery.

Season with salt and pepper – more pepper than salt. Stir.

Spread butter on both pieces of bread

Source: Miller Cafeteria

When I knew we were going to egg salad sandwiches I wasn't too pleased. I never liked egg salad sandwiches and I really don't like boiled eggs. I was glad that it wasn't an eating lab because I know I wouldn't have eaten any of it. I did have a little sample of it though hoping that I might like it since I helped make it but I still didn't like it. When we were making the egg salad we all worked individually and we all knew what to do. We were able to work efficiently and completely finish our tasks on time without stopping the flow of our work. I feel that we didn’t have any complications because there wasn't much to do in this lab anyways. Since we had Jackson and Filip in our group we worked very fast and it was an easy cooking lab. When I transferred the eggs from the boiling water to the ice water I used my prior knowledge I learned in class. The knowledge that I used to help in this lab was that you should use a slotted spoon to safely take things out of water. I know I wouldn’t make this recipe at home but if I did I would make sure that I chopped the celery smaller and the egg chunks would be smaller too.

Tex-Mex Fajitas

beef, cut in strips

Marinade: 2 tablespoons vegetable oil

2 tablespoons distilled white vinegar

2 tablespoons Worcestershire sauce

2 tablespoons water

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder

Toppings: Onion slices, sauteed

Green pepper strips, sautéed

Red pepper strips, sauteed

Shredded lettuce

Sour cream

Salsa

4 Tortillas

Directions:

1. Combine marinade ingredients in a shallow casserole.

2. Cut beef into thin strips; add to marinade.

3. Cover and refrigerate for several hours.

4. Put 2 tbsp. oil in bottom of skillet.

5. Saute onion, red and green pepper.

6. In separate pan, cook marinated beef strips.

7. Add beef to sautéed vegetables.

8. Wrap in warm tortillas with onions and peppers and any desired toppings.

When making the fajitas I was excited because i've never tried them before and I was also excited because we got to eat them. They tasted really good but when we ate a beef it had a weird after taste to it. But when the beef was combined into a tortilla wrap with the veggies it was very good. In this lab I think that we sauteed the vegetables and meat perfectly. At least in my opinion I think they were cooked good because the veggies weren't too soggy or too firm, and the beef wasn't hard, it was soft but cooked well. I really enjoyed the fajitas but it was a bit spicy, perhaps it was just the salsa. I don't think we really messed up but the only thing I could think of is that I cut the beef strips too big but I fixed that when I cut them smaller. When I was sauteing the vegetables I remembered that you need to watch them carefully or they'd overcook and you need to constantly stir it. I think I would make these at home because when I mentioned to my mom she thought it was cool I made these in class. I told her how good they tasted and now I think she expects me to make them sometime. I wouldn't do anything different than what we did in this cooking lab because they came out perfect.