Great Cooking Class Last Night (and Here’s the Recipes!)
On the last Monday evening of each month, we host a cooking class @ the Club…last night’s class was somewhat NOLA-inspired with a good dose of elevated southern thrown in..here are the recipes-
Pickled Okra-Pimento Cheese Poppers
1 jar pickled okra
1 pound sharp cheddar cheese, grated
1/4 pound cream cheese, softened
1 teaspoon freshly ground pepper
3 large red bell peppers, roasted, peeled, seeded, and chopped
1/2 cup mayonnaise (Hellman’s)
1 teaspoon sugar
splash of hot sauce, such as tabasco
1/8 teaspoon cayenne pepper
Grate the cheddar in the food processor with the grating disk or grate by hand on a box grater. Using the food processor, mix the mayo, cream cheese, pepper, sugar, hot sauce and cayenne pepper. Mix well. Then, gently pulse in the 1/2 shredded cheddar cheese. Do not mix too finely. Add remaining shredded cheese by hand. *Mix in the chopped roasted red peppers BY HAND. They get too small if added to food processor.
1 beer, bottled, of choice
1 ½ cups all-purpose flour
1 heaping tablespoon Old Bay seasoning
Salt & pepper, to taste
Mix ingredients together in small mixing bowl; whisking until smooth; reserve.
Make a vertical slit in the picked okra (from stem to tip) and fill with small spoonful of the pimento cheese. Pull slit together closing the stuffed okra and set on sheet pan lined with parchment. Repeat with remaining stuffed okra. Chill one hour or longer. Dip okra in beer batter using a fork to turn over and remove from the batter.
Drop battered okra into hot oil using the fork also to transfer to the fryer. Fry 60-90 seconds or until golden brown and crispy.
Salad of Baby Arugula, Endive, & Radicchio, Walnut Vinaigrette; Point Reyes Blue Cheese, Candied Walnuts
½ cup chopped walnuts
1 clove garlic, crushed and finely chopped
2 teaspoons finely chopped shallots
¼ cup sherry vinegar
¼ cup maple syrup
½ cup apple cider vinegar
¼ cup walnut oil
1 1/3 cups olive oil
Place all ingredients (except olive oil) in a mixing bowl whisking to combine. Add the olive oil in a slow stream whisking constantly to emulsify.
1/2 cup sugar
1 1/2 cups raw walnut halves
1/8 teaspoon coarse salt
Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack.
Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.
As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined either with a Silkpat non-stick mat, or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely.
Makes 1 1/2 cups.
Corn & Crab Bisque
1 tablespoons olive oil
1/2 cup minced onions
1 cup uncooked sweet corn from the cob
2 tablespoons minced shallots
1 tablespoons minced garlic
2 tablespoons minced celery
Cajun Seasoning, to taste
1 cup crab stock or fish stock
3 bay leaves
Salt and pepper
2 cup milk
2 cup heavy cream
1 teaspoons liquid crab boil
3 tablespoons blond roux
1/2 lump crab meat, picked over for shells and cartilage
1/4 cup chopped green onions
1/2 teaspoons Worcestershire sauce
Chives for garnish
In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Cajun seasoning. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
Blackened Salmon, Lump Crab Stuffing; Soufflé Potatoes, Braised Greens, Citrus Butter Sauce
4 6-8 oz salmon filets
Blackened fish seasoning
Cast Iron Skillet
Making a horizontal slit on the sides of the salmon filets, stuff the opening with the crabmeat mixture pressing down on the tops of the filets to evenly distribute the stuffing.
Brush fillets with some of the melted butter. Coat fillets with seasonings. Coat heavy for very hot. Coat lightly for medium hot. Add filets to un-oiled skillet, drizzle with a little butter. Cook, uncovered over high heat about 2-3 minutes per side or until fish flakes when probed with fork.
Lump Crab Stuffing
1 pound lump or jumbo lump crabmeat, picked of shell pieces
¾ cup panko bread crumbs
1 slightly heaping tablespoon Old Bay seasoning
Mayonnaise (1/4 cup?)
¼ cup diced bell pepper
Starting with a ¼ cup mayonnaise and remaining ingredients, toss together gently in mixing bowl being careful to leave crabmeat intact. Add more mayonnaise if necessary.
Soufflé Potatoes from Galatoire’s
3 Idaho potatoes
In a large, heavy bottomed pot suitable for frying, heat the oil to 325 degrees F.
While the oil heats, slice the potatoes lengthwise 1/8 inch thick using a mandoline or very sharp knife. Trim the square corners from either end of the strips of potato. The result will be a long oval shape.
Place the potatoes into the oil, not more than two layers at a time. Overloading the pot will cause the temperature to drop.
In order to maintain a consistent temperature, move the potatoes constantly with a slotted spoon.
Cook the potatoes for 4 to 5 minutes, until light brown. Some will form small air bubbles. This is an indication that the meat of the potato has cooked away.
Once the potatoes have become inflated, remove them from the hot oil and set aside to cool until just prior to serving.
To prepare this dish in advance, cook the potatoes until the puff and immediately remove them from the 325 degree F oil and lay flat on a sheet pan. Place the wax paper between the layers of potatoes.
When you are ready to serve the potatoes, increase (or reheat) the temperature of th oild to 375 degrees F. Place the potatoes back into the oil and they will puff instantly. Cook for an additional 30 seconds, stirring continuously until they are golden brown 0on both sides and crispy enough to hold their form without deflating. Remove the potatoes from the oil and drain them on paper towels. Sprinkle with a pinch of salt while hot. Repeat with remaining potatoes. Serve immediately.
Citrus Butter Sauce
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons chopped shallots
1 bay leaf
1/2 teaspoon black peppercorns
1/4 cup heavy cream
1/2 pound (2 sticks) cold butter, cut into pieces
1 teaspoon finely chopped fresh tarragon leaves
In a medium saucepan, combine the wine, lemon juice, orange juice, shallots, bay leaf, and peppercorns and bring to a boil. Simmer until reduced by half, 2 to 3 minutes. Add the cream, return to a boil, and cook until reduced by half, 2 to 3 minutes. Reduce the heat to medium-low and whisk in butter about 1 tablespoon at a time, adding each new piece before the previous one has been completely incorporated, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking; the sauce should be thick enough to coat the back of a spoon.
Yield: 1 1/4 cups
Braised Collard Greens
2 heads collard greens, triple-washed, stems removed, torn into strips
1 Vidalia or sweet yellow onion, julienned
4 slices Benton’s bacon
2 cloves garlic, minced
1 T wasabi powder
¼ cup brown sugar
Horseradish, to taste
Salt & pepper, to taste
In a medium stockpot, cook bacon over medium heat until crisp. Remove bacon; drain on paper towels. Chop bacon; set aside. Drain all but 1 tablespoon drippings from skillet. Add onion to stockpot; cook in reserved drippings 5 minutes or until tender. Add garlic; cook 1 minute more. Add collard greens, wasabi powder, and salted water to cover.
Bring water to boil. Reduce heat; simmer, covered, 20 minutes, or until tender. Add brown sugar, chopped bacon, horseradish, and salt & pepper to taste.
Top of the City: Crushed Pecans flambéed with Brown Sugar & Brandy, Served over Vanilla Bean Ice Cream, Crusted with Almonds & White Chocolate
Ice Cream Ball
10oz Vanilla Ice Cream Ball
½ Cup of sliced toasted Almonds
½ Cup of Melted Godiva White Chocolate
Ice Cream Ball Preparation
Cover ice cream ball completely in toasted almonds and let freeze for 30 minutes. Cover
top of almond crusted ice cream ball with melted white chocolate until it looks like a
snowcap on a mountain. Once complete, place in freezer until ready to be served.
2 Tablespoons of Butter
¼ Cup of Chopped Pecans
¼ Cup of Dark Brown Sugar
½ oz of Brandy
1 teaspoon on Cinnamon
In a medium sauté pan add the butter, pecans, and brown sugar. Once the butter is 75%
melted, add cinnamon. When the cinnamon has been mixed well, add the brandy and
flame. Tilt the saucepan to the side exposing the flame to the brandy, which creates the
flambé portion of the presentation. Once the flambé flame has gone out pour the sauce
over the previously prepared ice cream ball presented in a large bowl with chocolate syrup
garnishing the bottom of the bowl.