For those of you who left before Saturday night, you missed out on an impromptu cooking class and incredible feast cooked for us by Executive Sous Chef of Emeril's restaurant, our very own Edward!
Vegan Slaw
Chicken topping
Tofu with Tomato SaladHere are the recipes below (to the best of my ability to recall!). There are no quantities that I could confirm - he just throws things in and somehow it turns out wonderfully! He said "always adjust" and modify as necessary!
Cilantro Rice
Saute onion, garlic and cilantro paste (he used 2 tubes for a big bag of rice. Normally he would make his own chopped cilantro mixture but didn't have a food processor to get it as fine as he wanted so he used the paste.)
Squeeze lime to deglaze pan
Add rice and stir well to coat
Add water and cook rice like normal
Saute onion, garlic and cilantro paste (he used 2 tubes for a big bag of rice. Normally he would make his own chopped cilantro mixture but didn't have a food processor to get it as fine as he wanted so he used the paste.)
Squeeze lime to deglaze pan
Add rice and stir well to coat
Add water and cook rice like normal
Tomato Salad
Chopped tomato
Tube of basil paste (normally he would make his own basil mixture but didn't have a food processor to get it as fine as he wanted so he used the paste.)
Olive oil, salt & pepper
Tofu
Marinate in soy sauce, cilantro, olive oil
Pan fry and top with tomato salad
Sweet Potatoes
Slice (with skins on) in half-moon shape
Coat with oil, salt & pepper and bake until fork-tender at 425
On the stovetop, melt butter and cinnamon and pour onto sweet potatoes and mix
Bake another 10 minutes at 375
Corn Salad (from Friday night's dinner)
Frozen white corn - do not cook!
Cilantro
Red onion, chopped
Olive oil, salt & pepper
Lime juice
Beef Sirloin
Sprinkle with kosher salt and cracked black pepper
In pan, put a combination of olive and canola oil (canola oil increases the smoking point of olive oil and allows you to use it at high heat)
Sear beef in pan and then Fried onions on topcook at 450
Olive oil, salt & pepper
Vegan Slaw
Slice and leave raw:
Carrots
Cabbage
Cilantro
"'Wickles" pickle relish
Rice vinegar
Olive oil
Couscous
Cook according to directions or a 1-1 ratio
Add:
Artichokes (sliced) in oil - do not drain
Capers
Sun-dried tomatoes, chopped with oil - do not drain
Sliced green olives or kalamata olives
Olive oil, salt & pepper - add more oil if it is dry
Chicken (served at Thursday lunch and again Saturday night)
Sprinkle boneless breasts with oregano and garlic salt
Sear in pan and then bake at 425 until done
Topping:
White onion & green onion, garlic and fry in olive oil until translucent
Add mushrooms, kosher salt and cracked pepper
Cook down until mushrooms are soft and have produced a broth
Add grape or cherry tomatoes and heat for a few more minutes
Pour over chicken (or beef or whatever)
I also managed to acquire:
Marinate in soy sauce, cilantro, olive oil
Pan fry and top with tomato salad
Sweet Potatoes
Slice (with skins on) in half-moon shape
Coat with oil, salt & pepper and bake until fork-tender at 425
On the stovetop, melt butter and cinnamon and pour onto sweet potatoes and mix
Bake another 10 minutes at 375
Corn Salad (from Friday night's dinner)
Frozen white corn - do not cook!
Cilantro
Red onion, chopped
Olive oil, salt & pepper
Lime juice
Beef Sirloin
Sprinkle with kosher salt and cracked black pepper
In pan, put a combination of olive and canola oil (canola oil increases the smoking point of olive oil and allows you to use it at high heat)
Sear beef in pan and then Fried onions on topcook at 450
Olive oil, salt & pepper
Vegan Slaw
Slice and leave raw:
Carrots
Cabbage
Cilantro
"'Wickles" pickle relish
Rice vinegar
Olive oil
Couscous
Cook according to directions or a 1-1 ratio
Add:
Artichokes (sliced) in oil - do not drain
Capers
Sun-dried tomatoes, chopped with oil - do not drain
Sliced green olives or kalamata olives
Olive oil, salt & pepper - add more oil if it is dry
Chicken (served at Thursday lunch and again Saturday night)
Sprinkle boneless breasts with oregano and garlic salt
Sear in pan and then bake at 425 until done
Topping:
White onion & green onion, garlic and fry in olive oil until translucent
Add mushrooms, kosher salt and cracked pepper
Cook down until mushrooms are soft and have produced a broth
Add grape or cherry tomatoes and heat for a few more minutes
Pour over chicken (or beef or whatever)
I also managed to acquire:
Auntie Lina's Cassava Cake recipe- the new and improved lower fat version!
4 pkgs of frozen, grated cassava (and all this time, I imagined you furiously grating your own cassava root, sweat on your brow!)
2 cans of coconut milk
1 can of sweetened condensed milk
Stir together and bake until firm at 350, around 15 minutes (do not brown)
Topping:
2 more cans of coconut milk
1 can of condensed milk
Stir and pour on warm cake, (being careful to spread it out and not to pour it all in one spot creating a hole in cake)
Bake again in oven and let it brown, start checking at 20 minutes
4 pkgs of frozen, grated cassava (and all this time, I imagined you furiously grating your own cassava root, sweat on your brow!)
2 cans of coconut milk
1 can of sweetened condensed milk
Stir together and bake until firm at 350, around 15 minutes (do not brown)
Topping:
2 more cans of coconut milk
1 can of condensed milk
Stir and pour on warm cake, (being careful to spread it out and not to pour it all in one spot creating a hole in cake)
Bake again in oven and let it brown, start checking at 20 minutes
1 comment:
What an delightful culinary experience with Edward as our star chef! Way to Go, Edward. Thanks for treating us to such high-end dining! Five stars for sure!
Post a Comment