- 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
- 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
- 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)
- 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!)
- 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)
- Hummus (the freshest, smoothest, and best Hummus you'll ever have with roasted red peppers and pita chips) - Saganaki (famous flaming Greek cheese served with pita bread) - Spicy Kofta Kebab (with a Middle Eastern blend of spices with rice pilaf, Greek salad, yogurt garlic sauce and fresh pita bread) - Rich and Sweet Yogurt Cake (a simple syrup-drenched cake made with yogurt and semolina flour topped with whipped cream and fruit that is absolutely delicious!)
- 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
- Sweet and Savory Crepe Batter - Ham, Egg, and Cheese Crepes (our favorite!) - Palak Paneer Crepes(creamed spinach with paneer cheese)- Crepes Suzette (crepes filled with orange butter, then flambeed with orange liquor and brandy)