NORTH AMERICAN REGIONAL CUISINE

The idea of this cuisine was gathered in various states in North America. All the recipe was made is from the book "The American Regional Cuisine" by Michael F. Nenes

Golden Gazpacho with Cheese Straws

Chicken and Andouille Sausage Gumbo with Boiled Rice

Smoked Tomato Soup garnished with Fried Mozzarella Cheese

New Orleans Shrimp Bisque

Crispy Fried Eggs with Country Ham and Red Eye Vinaigrette

Pan Roasted Chicken Breast with Haricot Verte, Caramelized Onions, Sweet Potato Fritters and Sweet Tea

Roast Duck Breast with Parsnip Puree, Roast Potatoes, Pearl Onions and Blueberry Sauce

Jerk Chicken Skewer with Cucumber and Pineapple Salsa

Lamb Shoulder with Red Chile Marinada and Cilantro Pesto side with Jalapeno Preserves

Crispy Tofu with Asparagus, Wild Mushroom, Gailan and Crispy Garlic

San Francisco Cioppino

Shrimp Tacos with Green Chile Sauce

Grilled Quesadillas with Guacamole and Pico De Gallo

Strawberry Shortcake with Cornmeal Biscuits