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Recipes from this Winter's cooking class series.
Soups, stews, & sauces
Searing & Sauteeing
Braising, Brining, Roasting, & Smoking
Grilling
Soups, stews, & sauces
- Feta cheese fondue with walnuts & parsley
- Cajun Gumbo
- Shrimp Etouffe
- Blue-cheese crusted steak with red wine sauce
- Garlic smashed potatoes
- Spicy green beans
- Bananas Foster
Searing & Sauteeing
- Pork medallions or summer squash on potato pancake
- Seared scallop spoons
- Caesar salad
- Sesame-peppered yellow fin tuna
- Pan-seared Portobello
- Vegetable ribbons with lemon horseradish butter
- Corn risotto
- Sautéed pineapple with macadamia crunch
Braising, Brining, Roasting, & Smoking
- Smoked salmon
- Oven-roasted tomato tartlets
- Shrimp cocktail
- Pulled pork sandwiches
- Roasted root vegetables
- “Saturday night” onions
- White and dark chocolate bread pudding
Grilling
- Argentine grilled provolone
- St. Martin chicken wings
- Cucumber avocado soup
- Good beef stew – Dutch oven
- Jerk chicken breast
- Roasted potato wedges
- Saturday night onions
- Ember-charred bell peppers
- Grilled asparagus with mozzarella
- Campfire dump cake