- Oscar-Style Asparagus (corn meal crusted fried asparagus served with crab meat and chipotle hollandaise) - Rack of Lamb (pan seared, herb crusted. This recipe has converted many of those who have been skeptical of lamb in the past. It's absolutely delicious!) - Sweet Pea, Lemon, and Mint Risotto. - Chocolate Pot du Creme
- Skirt Steak (poached in red wine, with sauteed haricot verts)- Classic Beef Stew - Tangy Braised Short Ribs - Grilled Beef Kebabs- Learn about the difference between Sauteed Grass;Fed Steaks;vs. Traditional Corn Fed
- Classic Buttermilk Fried Chicken - Roasted Chicken (with herbs and vegetables) - Braised Coq au Vin (browned in salt pork with pearl onions) - Crispy Skin Duck Breast (with honeyed haricots verts and hazelnut vinaigrette)
- Beef Stock- Chicken Stock - Seafood/Lobster Stock (all stocks are made both traditionally and the new, quick way - with a pressure cooker)- Chicken Enchilada Soup;(always a crowd pleaser - good for any time of year!)- Tomato Basil Soup;(La Madeleine will be calling YOU for the recipe)- Lobster Bisque (from start to finish, how to make this classic soup)- Seasonal Minestrone Soup;(the best vegetable soup you will ever have, and it all comes down to technique)
- Seasonal Minestrone Soup (and crusty bread);-;Roasted Pork Loin(with apricot glaze);- Sweet Potato Gnocchi (with brown butter and sage);-;Classic Italian Tiramisu;(sponge cake ladyfingers, drenched with amaretto and espresso, and smothered with a smooth mascarpone cream)
This class is taught only September - April- Mussels (with blue cheese and white wine sauce);- Pan-Seared Scallops (with sweet raisin compote and roasted cauliflower puree)- Barbecued Shrimp (with smoked gouda grits)- Oysters Rockefeller (on the half shell or barbecued, your choice)- Boiled Lobster (for lobster bisque in stocks and soups class)
- Spicy Black Bean Soup (blended with coconut milk and topped with jumbo lump crab meat) - Kickin' Jamaican Jerk Chicken (smoked on the grill)- Fried Sweet Plantains (with Caribbean rum fruit salsa) - Authentic Rum Cake (The Cayman’s biggest export - sweet yellow cake drenched with RUM!)
This class is taught only September - April- Mussels (with blue cheese and white wine sauce);- Pan-Seared Scallops (with sweet raisin compote and roasted cauliflower puree)- Barbecued Shrimp (with smoked gouda grits)- Oysters Rockefeller (on the half shell or barbecued, your choice)- Boiled Lobster (for lobster bisque in stocks and soups class)
- Lamb Sausage- Deer Sausage- Pork-Style Sausages (such as andouille and chorizo)- Spice Blends- Learn How to Cure and Smoke Meats;
- Lamb Chops;(herb-crusted);- Leg of Lamb;(Greek style, grilled, olive oil marinated)- Stewed Lamb (in brown curry sauce)- Turkish Lamb Kofta Kebabs (with yogurt garlic sauce)
This class is taught only September - April- Mussels (with blue cheese and white wine sauce);- Pan-Seared Scallops (with sweet raisin compote and roasted cauliflower puree)- Barbecued Shrimp (with smoked gouda grits)- Oysters Rockefeller (on the half shell or barbecued, your choice)- Boiled Lobster (for lobster bisque in stocks and soups class)
- Mini Shrimp Po-Boys (on crusty French bread, served with a quick remoulade) - Blackened Salmon - Spicy Chicken and Sausage Jambalaya (a spicy cousin to the paella of Spain)- Southern Style Pralines
