March 9, 2010

Cooking Class Recipes

Fried Zucchini w/ Sweet and Spicy Blue Cheese Sauce

Serves 6

Zucchini                                                 3ea

Vegetable oil for frying                            2qts

Mayo                                                   1cup

Sweet Chili Sauce                              1/3cup

Crumbled Blue Cheese             2tablespoons

Buttermilk                                     2 1/4cups

Worcestershire Sauce                 1tablespoon

Chopped Parsley                        1tablespoon

AP Flour                                              6cups

1. In a medium sized mixing bowl, add the mayo, chili sauce, blue cheese, ¼ cup buttermilk, Worcestershire and chopped parsley.
2. Mix well, season with salt and pepper and refrigerate.
3. Heat the oil 350 degrees in an electric fryer or large heavy pot.
4. Cut the ends off of the zucchini and cut in half.
5. Cut each half into three thick slices.
6. Stack the zucchini and cut unto ¼ inch strips.
7. Place the buttermilk and zucchini into a large bowl.
8. Place the flour into a large mixing bowl and season with salt and pepper.
9. Remove a handful of the zucchini from the buttermilk and add it to the flour bowl.
10. Toss the zucchini in the flour and then add to the hot oil slowly.
11. Fry till golden brown. Remove from the oil and place onto a paper towel to cool slightly. Serve warm with the cold sauce.

Buttermilk Fried Chicken w/ Tomato Stewed Collards

Serves 6

Chicken Breast(5oz)                                             6ea

AP Flour                                                           3cups

Buttermilk                                                    1 ½ cups

Beef Broth                                                       4cups

Collard Greens                                               1pound

Red Onion (sliced thin)                                   1/2each

Country Ham(diced)                                              4oz

Diced Tomatoes                                               3cups

Sugar                                                      2tablespoons

Salt                                                           1tablespoon

Vegetable Oil                                                   2cups

Vinegar                                                        1/2cup

1. For the collards, start by cleaning the greens off of the stem.
2. Chop into about 1 inch pieces.
3. In a large sauce pot, sauté the onions and country ham in a little olive oil.
4. Add the tomatoes, sugar, vinegar, salt and collard greens.
5. Simmer slowly for about three hours.
6. For the chicken, start by placing the breast into the buttermilk for about 1 hour.
7. Season the flour with salt and pepper.
8. Heat a large sauté pan with the vegetable oil.
9. Take the chicken out of the buttermilk and then place into the seasoned flour.
10. Add the chicken to the hot oil and turn the heat down to medium high.
11. Cook until golden brown and then turn. Cook on the other side until golden.
12. Cook chicken until internal temperature equels160 degrees.
13. Take out of the pan and let drain on a paper towel covered plate.
14. Pour off about half of the oil. Add a bout ½ cup of flour to the pan.
15. Return the pan to the heat. Whisk the flour and oil together.
16. Cook for one minute while whisking.
17. Add the beef broth and whisk until the gravy comes to a boil.
18. Season with salt and pepper.
19. Serve the chicken with the collards, black eye peas and brown gravy.

Blueberry Cornbread  w/ Vanilla Whipped Cream

Serves 6 to 8

Self Rising Flour                                   1/3cup

Self Rising White Cornmeal                   1/2cup

Egg                                                      1each

Sour Cream                                          1/2cup

Blueberries                                      2 1/2cups

Salt                                                        pinch

Sugar                                         4tablespoons

Vegetable Oil                                       1/4cup

Heavy Cream                                          1pint

Powdered Sugar                          2tabespoons

Vanilla Extract                    1teaspoon

1. Place 2 cups of blueberries in a small bowl with 2 tablespoons of sugar. Mix together and refrigerate.
2. Preheat oven to 400 degrees.
3. Place the flour and cornmeal into a medium sized mixing bowl.
4. Mix well and then add the egg, sour cream, 2 tablespoons sugar, salt and vegetable oil. Mix well.
5. Spray muffins trays with nonstick spray. Add the batter and place into the preheated oven
6. Cook for about 20 minutes until light brown on top.
7. For the whipped cream, add the cream, powdered sugar and vanilla extract to a large bowl.
8. Whip with an electric mixer until the cream forms firm peaks.
9. To serve, cut the cornbread muffins in half.
10. Place the bottom onto the plate and add a little whipped cream.
11. Place some blueberries on top of the whipped cream.
12. Add the top of the cornbread muffin and then top with more cream.