And of course, we had to have dessert. Chef Stewart made a Bourbon Bread Pudding!! It was warm and topped with a wonderful sweet bourbon sauce. The sauce was more like a warm gooey bourbon caramel sauce. It was fabulous!
Sunday, February 19, 2012
Last week I attended a “Celebrate Mardi Gras!” cooking class at Trevarrow, Inc.
I have to admit I have never made any of these dishes in my life. And after tasting them, I will be putting these on my own and client menus!
The class was taught by Chef Stewart McWilliams. He is the Corporate Executive Chef and Director of Operations for Rochester Mills, which includes the Rochester Mills Beer Company. The restaurant will be serving a Cajun inspired menu for Fat Tuesday, February 21. The chef suggested you make reservations, as it is a great time with lots of people.The first dish Chef Stewart prepared was the Crab Cakes with a Whole Grain Mustard Cream. Since having Stone Crabs in Marco Island last year, I now love crab with a mustard sauce. These were divine! These cakes are great for making small ones for an appetizer or larger ones as a meal.
For the next dish, he made the Shrimp and Sausage Gumbo. He added a cup of the restaurant’s dark stout beer to his recipe to give it a rich flavor. This recipe only took 30 minutes to make and it tasted wonderful. What a great weeknight dinner served over rice.
Next Chef Stewart made Louisiana Jambalaya. This dish had spicy complex flavors with all the different meats and spices. This was my favorite dish, because it had a good heat that you just couldn’t stop eating.
The fourth dish was the Shrimp Po’ Boy Sandwich. What a great tasting sandwich and they served it with the restaurant’s homemade potato chips! The Remoulade he made was perfect accompaniment to the shrimp (or any seafood for that matter).
Now you have a decision to make; when I can cook these delicious recipes for you?
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