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Sauce du Jour Culinary Institution: where every crazy chef gets a sharp knife
The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first.
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Cookbook Recipes
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Thai Spring Rolls with Two Dipping Sauces
Wild Mushroom and Fontina Tart
Thai Dipping Sauce
Peanut Dipping Sauce
Shrimp Scampi in Crazy Water
Olive Oil Poached Tomato Bruschetta
Tomato Tart
Chilled Shrimp with Mango-Curry Aioli
Buttetnut Squash Tart with Chile-Honey Drizzle
Poached Quail's Egg and Applewood Smoked Bacon with Potato-Chive Bruniose
Blue Cheese and Bacon-Pecan Lollipops
Caramelized Poblano Chile and Onion Dip
Shrimp Nachos with Avocado-Corn Relish
Baked Feta
Full Sail Amber Ale Ceviche
Shit-Faced Mushroom Crostini
Gringo Salsa and Homemade Tortilla Chips with Ancho Dust
Thai Coconut-Lime Soup with Chicken
Salmorejo
Grilled Romaine Salad with Avocado Dressing
Southwestern Pumpkin Soup with Toasted Cumin Creme
Fennel-Leek Soup with Smoked Salmon and Creme Fraiche
Chicken and Mushroom Posole
Deconstructed BLT
Tomato Napoleon Salad With Mozzarella, Kalamata Olive Tapenade and Sweet Basil Vinaigrette
Prosciutto Wrapped Chicken Saltimbocca
Beef Wellington with Madria Sauce
Guinness Marinated Pork Tenderloin with South American Aji Sauce
Thai Sweet and Spicy Lemon Shrimp
Seared Tuna with Ginger-Shiitake Cream Sauce
Seared Tuna with Wasabi Beurre Blanc and Pineapple-Ginger Chutney
Thai Curry Penne with Tomato-Ginger Chutney
Sicilian Tuna
Linguine in a Fresh Tomato, Bacon and Blue Cheese Cream Sauce
Medley of Spicy Spring Vegetables
Sorrento Gnocchi in Pesto Cream Sauce
Farfalle with Roasted Shallots, Asparagus, and Creamy Blue Cheese
Pasta Limone
Classic Croque Monsieur
Bacon and Truffle Mashed Potatoes
Basic Pasta / Herbed Pasta
Jalapeno, White Cheddar and Pepper-Jack Biscuits with Red Chile Honey Butter
Margarita Ice Cream, Toffee Tortilla Chips, Chocolate Ganache and Candied Jalapenos
Portobello Sandwiches with Roasted Garlic-Basil Aioli
Jalapeno Cornbread with Caramelized Chipotle Onions and Smashed Black Beans
Balsamic Roasted Cherries, Dark Chocolate and Brie Grilled Cheese
Peanut Butter and Bacon Jam Sliders with Chipotle Mayo
Salmon with Grits and Caper-Cream Sauce
Blue Corn Crusted Mahi-Mahi with Jicama Slaw, Roasted Poblano Sauce and Mango-Serrano Crème
Cotija Crusted Quesadillas with Basil and Jalapeno, Topped with Sweet Balsamic Corn and Smoked Red Pepper Sauce
Lasagna Stuffed Spaghetti Squash
Rum Crème Brulee with a Banana Liqueur Shooter
Ravioli Quattro Formaggi
Italian Sausage and Mushroom Ravioli
Pan Seared Mahi-Mahi in Coconut-Serrano Broth, Roasted Banana-Black Bean Mash, Mango-Jicama Salsa and Fried Plantains
Sweet Potato Ravioli with Brown Butter-Sage Sauce
Prosciutto and Gruyere Rosettes
Cowboy Rib-Eye with Pinto Bean-Wild Mushroom Ragout Red Chile Onion Rings and Pico de Gallo
Seared Sesame Crusted Ahi Napoleon with Sweet Potato-Crystallized Ginger Puree, Asian Slaw and Kecap Manis
Pumpkin Gnocchi with Pumpkin Alfredo Sauce, Toasted Hazelnuts and Fried Sage
Acorn Squash With Sun-Dried Tomato Polenta
Champagne Vinegar Spiked Spinach with Bacon Shards
Pumpkin Mousse with Amaretti Crunch
Bacon-Chocolate Mousse with Maple Whiskey Crème and Pig Candy
Fig Compote, Prosciutto, and Mozzarella Panini
Artichoke and Lemon Crème Brulee
Triple Smoked Porter Sliders on a Pretzel Bun with Smoked Gouda and Smoky Tomato Jam
Black Bean-Roast Banana Mash
Potato Pizza with Prosciutto, Arugula and Fresh Mozzarella
Confit Fingerling Potatoes in Duck Fat With Parmesan Gremolata and Truffle Aioli
Grilled Meyer Lemon and Asparagus Pizzettes With Ricotta and Prosciutto
Fried Leeks, Spring Peas and Artichoke Pesto Pizzettes
BBQ Onion and Smoked Gouda Quesadillas On a Bed of Baby Greens with a Tabasco Dressing
Bitch Slapped Potatoes with an Herb Attitude Adjustment
Tomato-Vodka Cream Sauce`
Sauce du Jour Classic Pesto
Sauce du Jour Cilantro Pesto
Black Bean-Mango Salsa
Avocado-Tomatillo Relish
Corn -Tomatilla Salsa
Cilantro Oil
White Bean-Poblano Relish
Smoked Chile Butter
Vanilla-Rum Crème Anglaise
Vanilla Ice Crème Laced with Cayenne Pepper and Mexican Cocoa
Jicama-Bell Pepper Slaw
Balsamic Laced Strawberry Parfaits With Mascarpone, Lemon Gelato, and Amaretti Cookie Crumble
Chocolate Milk Stout Infused Ice Cream Topped with Caramel Sauce and a Pretzel Crumble
Chocolate Mashed Potato Truffles
Rhubarb–Strawberry-Mint Mojito Granita
Cilantro-Mint Chimichurri
Tomato Ginger Chutney
Kalamata Olive Tapenade
Smoky Tomato Jam
South American Aji Sauce
Avocado and Herb Dressing
Sweet Potato and Crystallized Ginger Puree
Asian Slaw
Bacon, Maple and Bourbon Jam
Pate Brisee
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Thai Spring Rolls with Two Dipping Sauces
From the Sauce du Jour Kitchen For the Thai Cuisine Cooking Class - 101 This is a vegetarian Spring Roll bursting with flavor from the fresh herbs. Make the Thai Dipping and the Peanut Sauce...they compliment this Spring Roll nicely. (Sauce recipes found by searching their names)
Wild Mushroom and Fontina Tart
From the Sauce du Jour Kitchen For the Mushrooms Cooking Class - 102 This is one of my favorite tarts when fresh mushrooms are at their best. Don't use dried 'shrooms; you'll regret it. Be generous with the truffle oil.
Thai Dipping Sauce
From the Sauce du Jour Kitchen For the Thai Cuisine Cooking Class - 101 There are only a few ingredients in the dipping sauce but they pack a big punch. Seek out the Takara Sake Mirin. It does make a difference. (Photo: alibaba.com)
Peanut Dipping Sauce
From the Sauce du Jour Kitchen For the Thai Cuisine Cooking Class - 101 I played with this recipe a bunch until I finally got it like I liked it. I think the fresh peanuts (instead of peanut butter) are what sets it apart from other peanut sauces that I've had. Also at the last minute I decided to add the coconut milk and find it to be a nice addition. Many peeps have told me it's the best Peanut Sauce they've had!
Shrimp Scampi in Crazy Water
From the Sauce du Jour Kitchen For the Seafood Cooking Class - 103 If you're afraid of butter just keep on surfing, but if you love butter and garlic and shrimp and don't give a damn about your diet you've came to the right recipe. Like scampi; only better. We love it served as an app with bread but it's also a delicious dinner if served over pasta. Just don't step on the scales the next morning!
Olive Oil Poached Tomato Bruschetta
From the Sauce du Jour Kitchen For the Tomatoes Cooking Class - 104 Fresh picked tomatoes elevate this recipe to a whole other level, but don't be afraid to use store bought ones. Low and slow is the key. And good bread!
Tomato Tart
Adapted from Martha Stewart For the Tomato Cooking Class - 104 I love this tart so much! When tomatoes are at their ripest I make this pie and eat it for breakfast and lunch...every single day. My only deviation from Martha's original recipe is that I doubled up on the Fontina cheese because Martha was definitely scrimping on it. Fontina cheese, Martha; it's a good thing.
Chilled Shrimp with Mango-Curry Aioli
From the Sauce du Jour Kitchen From the Island Cuisine Cooking Class - 106 This is a great appetizer that can be made several hours ahead of time. While living on the boat in the BVI's, this appetizer was on the menu week after week and the guests always loved it. Get the best quality Mango Chutney that you can find.
Buttetnut Squash Tart with Chile-Honey Drizzle
Adapted from Bon Appetit For the Winter Squash Cooking Class - 108 This is a beautiful tart with nice flavors. I cut back just a bit on the honey and added some Thai Sweet Chile Sauce, which still gave it the sweetness, but with a bit more flavor and kick.
Poached Quail's Egg and Applewood Smoked Bacon with Potato-Chive Bruniose
From the Sauce du Jour Kitchen For the Bacon Cooking Class - 109 I'm so proud of this recipe! After poaching dozens of quail's eggs I finally got the flavor combo that I wanted. I had envisioned breakfast in a spoon; bacon, egg and potato - and I think this is it! A perfect Amuse Bouche! Everyone in class loved it and we poached the hell out of those cute little eggs!
Blue Cheese and Bacon-Pecan Lollipops
From the Sauce du Jour Kitchen For the Bacon Cooking Class - 109 I just couldn't stop myself! I wanted to cover the bacon bases with this one and I think it's a home run. Bacon and Blue Cheese, yes please. Bacon and Pecans, why thank you! The SdJ chefs thought so too and I hear it's one of the most repeated recipes. A bit time consuming to make but worth it, not to mention it's a fun presentation.
Caramelized Poblano Chile and Onion Dip
From Martha Stewart For the Southwestern Cuisine Cooking Class - 110 I love Poblano peppers and caramelizing brings out another level of flavor. I served this dip with tortilla chips, instead of the veggies that Martha had recommended because, duh. (Photo: chilipeppermadness.com)
Shrimp Nachos with Avocado-Corn Relish
Adapted from Bobby Flay For the Southwestern Cuisine Cooking Class - 110 Bobby's version of this recipe is with grilled scallops and I have made it this that way, but for the cooking class I used shrimp (more economical). Since there are many steps in this recipe, I find that using shrimp takes the pressure off because they can be cooked ahead of time and then the nachos assembled when you are ready to eat them. Thanks Bobby, love ya, call me, mean it!
Baked Feta
From the Sauce du Jour Kitchen For the Flavors of the Mediterranean Cooking Class - 111 This is my crack! I saw a picture of Baked Feta in a magazine and ran straight to the kitchen. I don't even know what the magazine recipe called for, but I had some amazing Valbreso Feta in my refrigerator so I wasted no time in making my own. I now whip this up constantly, and sometimes I just smear all the ingredients on a piece of sourdough toast and eat it that way. Use Valbreso Feta; I swear it's the BEST (packed in water, not the dry one) or another great quality French or Greek Feta, or don't even bother because it just won't be the same.
Full Sail Amber Ale Ceviche
From the Sauce du Jour Kitchen For the Cooking with Beer Cooking Class - 112
Shit-Faced Mushroom Crostini
From the Sauce du Jour Kitchen For the Cooking with Beer Cooking Class - 112 This recipe has been one of the all time faves of the SdJ cooking classes. When creating it I tried both fresh and dried mushrooms, thinking the beer would add to the flavor of reconstitution. Honestly, fresh is best, but if you throw a few dried 'shrooms into the pot, make sure to use beer to rehydrate.
Gringo Salsa and Homemade Tortilla Chips with Ancho Dust
From the Sauce du Jour Kitchen For the Tex-Mex Cooking Class -115 Make this Salsa the day before you want to serve it because it gets better with time. It's pretty to look at and bursting with flavor.
Thai Coconut-Lime Soup with Chicken
From the Sauce du Jour Kitchen For the Thai Cuisine Cooking Class - 101 After making a few different Thai Coconut Soup recipes, I came up with this one and it's a definite keeper! Every time I make it someone at the table declares it to be the best soup they have EVER eaten! It's the perfect contrast of sweet and hot and tangy.
Salmorejo
From Bon Appetit For the Tomatoes Cooking Class - 104 This cold Spanish soup is a best in late summer when the tomatoes are perfectly ripened on the vine. It's a nice deviation from Gazpacho, the traditional cold tomato soup of summer. Go a little wild with the Sherry vinegar!
Grilled Romaine Salad with Avocado Dressing
Recipe from Michael Chiarello For the Island Cuisine Cooking Class - 106 If you love avocados you will go crazy for this recipe. By grilling them they take on a deeper flavor, and then you get the double love-whammy from using them in the dressing. (Photo: oprah.com)
Southwestern Pumpkin Soup with Toasted Cumin Creme
From the Sauce du Jour Kitchen For the Winter Squash Cooking Class - 108 I've been making and tweeking this soup for years and in one form or another it always ends up on our Thanksgiving menu. Here I'm sharing it with Toasted Cumin Creme, but sometimes I do it with a Chipotle Creme or a Lime Scented Creme. It's delicious and tastes like Fall.
Fennel-Leek Soup with Smoked Salmon and Creme Fraiche
From the Sauce du Jour Kitchen For the Taste of Spring Cooking Class - 114 I'm taking credit for this soup, although years ago I got the idea from Bon Appetit. I have changed it up quite a bit, adding way more leeks and a lot less potatoes, than was in the original BA recipe. I top it with smoked salmon (or prosciutto, if salmon isn't your thing) plus a dollop of creme fraiche, which adds an extra depth of creaminess.
Chicken and Mushroom Posole
Recipe from Bobby Flay For the Southwestern Cuisine Cooking Class - 110 Pure Bobby Flay baby! This is a fabulous Posole recipe that strays from the traditional pork versions that make up most Posoles. This was a big hit with the SdJ crowd and one that will be in my BFF (Bobby Flay Favorites) for years to come. I like to serve it with Bobby's Blue Corn and Goat Cheese Taquitos. Thanks Bobby, love ya, call me, mean it!
Deconstructed BLT
Recipe from Coastal Living For the Bacon Cooking Class - 109 This is a tasty version of a deconstructed BLT. The crusty bread with goat cheese is the key that pulls it all back together.
Tomato Napoleon Salad With Mozzarella, Kalamata Olive Tapenade and Sweet Basil Vinaigrette
Recipe from Bobby Flay For the Flavors of the Mediterranean Cooking Class -111 My boy Bobby Flay stepped outside of his SW box when he came up with this recipe. It reeks of the Med; from the olives to the basil to the mozzarella. I love that you can layer it as much or little as you like, making it go from starter to first course to entree. One of my all-time faves. Love ya Bobby, call me, mean it!
Prosciutto Wrapped Chicken Saltimbocca
From the Sauce du Jour Kitchen For the Bacon Cooking Class - 109 I wanted to cover all the "bacon bases" for the Bacon Cooking Class, meaning that prosciutto had to be included in the menu. This recipe resembles classic Saltimbocca, with the sage and prosciutto, but deviates from tradition because I couldn't stop myself from bringing capers to the party.
Beef Wellington with Madria Sauce
From the Sauce du Jour Kitchen For the Mushrooms Cooking Class - 102 Beef Wellington can seem so fancy. And so hard. After many attempts I think I got it right and this recipe has been full-proof, so don't be afraid - buy some good tenderloins and break out the puff pastry.
Guinness Marinated Pork Tenderloin with South American Aji Sauce
Recipe Adapted from one found on the web For the Cooking with Beer Cooking Class - 112 If you love Argentine style meats and Colombian Sauces you will fall in love with this recipe. While living onboard our boat in the BVI's, this dish was on the menu each week, for our guests and was always one of the most requested recipes. Sometimes I use flank steak instead of pork tenderloin; either one is a great vehicle for this wonderful sauce. (Note: If you can get your hands on a good Colombian beer, use that. If not, Guinness makes for a nice marinade.)
Thai Sweet and Spicy Lemon Shrimp
From the Sauce du Jour Kitchen For the Thai Cuisine Cooking Class - 101 This has been a recipe that always gets rave reviews. Sometimes I make it as an appetizer and sever it with baguette slices to mop up the wonderful broth, or sometime as a entree, served over rice or rice noodles. Either way it's a lovely combination of flavors of sweet, spicy and tangy. According to the SdJ chefs, it is one of the most repeatedly made dishes.
Seared Tuna with Ginger-Shiitake Cream Sauce
Recipe from Circa Restaurant, (closed) Philadelphia, PA For the Mushrooms Cooking Class - 102 This is one of my all-time dishes! I usually use Albacore tuna steaks, rather than the more expensive sushi grade Ahi tuna. The Ginger-Shiitake Cream Sauce is soooo good that even if you draped it over a shoe, it would be worth chewing the heel off your stiletto!
Seared Tuna with Wasabi Beurre Blanc and Pineapple-Ginger Chutney
From the Sauce du Jour Kitchen For the Seafood Cooking Class - 103 This dish is one of my best creations ever! I made it almost every week for guests who were vacationing aboard our boat, in the BVI's. Don't be alarmed by the amount of wasabi paste in the recipe; the nasal-clearing factor cooks off, leaving the taste of the wasabi without the stinging bite. The chutney is the perfect sweet accompaniment to the dish, and of coarse, the ginger and wasabi go together like....well, ginger and wasabi.
Thai Curry Penne with Tomato-Ginger Chutney
Recipe adapted from the Ponti Seafood Grill, Seattle, WA For the Thai Cuisine Cooking Class - 101 This dish, or a variation of it, has been on the menu at the Ponti Seafood Grill since at least 1999. The restaurant sometimes adds or subs scallops or shrimp. While working as a chef at a WY restaurant, I added it to the dinner menu. It got rave reviews. Omit the crab and its a vegetarian's perfect dream dinner. (Photo: tastebook.com)
Sicilian Tuna
Recipe from Bon Appetit For the Flavors of the Mediterranean Cooking Class - 111 This is a beautifully balanced dish that is quick and easy to make. It's on my short list of great tuna recipes, and one of the best things about it is that the ingredients are all usually in my refrigerator, eliminating a grocery run. Also this dish showcases what a wonderful ingredient and garnish that (the often overlooked and discarded) celery leaves are!
Linguine in a Fresh Tomato, Bacon and Blue Cheese Cream Sauce
From the Sauce du Jour Kitchen For the Tomatoes Cooking Class - 104 This dish has been on my family's dinner table since the 1990's. Over the years it has evolved a bit, finally coming to rest on this version. We love it and it still one of the most requested family dinners. Go all out and get a really nice Applewood smoked bacon. It will be worth it!
Medley of Spicy Spring Vegetables
Recipe torn from the page of a magazine For the Taste of Spring Cooking Class - 114 I think about 15 years ago I plucked this recipe from the page of a magazine at a Dr.'s office. Since then I have made it every year at Thanksgiving. It's an amazing combo of flavors with a crisp texture and a spicy bite. LOVE IT! Don't wait for Thanksgiving, it's perfect in spring when the asparagus and radishes are at their best!
Sorrento Gnocchi in Pesto Cream Sauce
Recipe from Chef Carmen, Oasi Relais Olimpia, near Sorrento, Italy For the Potatoes Cooking Class - 113 I had the amazing privilege of taking cooking classes with Chef Carmen, in Italy. This gnocchi recipe is from her and I love making it because it brings back all of the wonderful memories from that time. The pesto cream is my no brainer recipe but I like it with the gnocchi because its good, fast, easy and not so heavy, leaving the gnocchi to still be the star of the dish. Buon Appetito! (Photo: murrsmenu.com)
Farfalle with Roasted Shallots, Asparagus, and Creamy Blue Cheese
From the Sauce du Jour Kitchen For the Taste of Spring Cooking Class - 114 Years ago I found a version of this recipe in Bon Appetit. While I loved the combination of the shallots and blue cheese, I found the dish to be too dry. I took the three main ingredients; pasta, shallots and asparagus and made my own version. Adding a little cream and some pasta water took care of that. Sometimes I top it with roasted walnuts, sometimes bread crumbs and sometimes I throw caution to the wind and add both.
Pasta Limone
From the Sauce du Jour Kitchen For the Flavors of the Mediterranean Cooking Class - 111 This recipe has been one of the most repeatedly made (at home) recipes from the cooking classes. It's light, fresh, and full of flavor; plus the ingredients are pretty much staples, so it can easily be pulled together on those nights when you stand in front of the refrigerator and wonder, "what in the hell am I going to make for dinner tonight?"
Classic Croque Monsieur
Adapted from the Classic Version of the Croque Monsieur For the Gourmet Sandwiches Cooking Class - 107 LOVE the Croque! This sandwich dates back to Paris, 1910. It's simple: make a great Béchamel, use good bread, great cheese, and tasty ham. If you are counting calories, just move along now. This sandwich isn't for you. (Photo: seriouseats.com)
Bacon and Truffle Mashed Potatoes
From the Sauce du Jour Kitchen For the Mushroom Cooking Class - 102 Because I live in the sticks, a "real" truffle is something that usually only comes to me in my dreams, so for these decadent potatoes I use a ridiculously expensive truffled cheese and then finish them with a drizzle of truffle oil. Yummy! (Photo: allenbrothers.com)
Basic Pasta / Herbed Pasta
Recipe from Chef Carmen, Oasi Relais Olimpia, near Sorrento, Italy For the Pasta Cooking Class - 105 Straight from Italy and from the kitchen of the beautiful and talented Chef Carmen, this is the basic pasta recipe that she taught us. Sometimes I change it up and add herbs to the mix...just because.
Jalapeno, White Cheddar and Pepper-Jack Biscuits with Red Chile Honey Butter
From the Sauce du Jour Kitchen For the Tex-Mex Cooking Class - 115 These biscuits are super easy and oh so yummy! I was wanting a sweet contrast to the spicy jalapenos so came up with this Red Chile Honey Butter. It was a perfect side for our steak and bean ragout at our Tex-Mex class. (Photo: nytimes.com)
Margarita Ice Cream, Toffee Tortilla Chips, Chocolate Ganache and Candied Jalapenos
From the Sauce du Jour Kitchen with the help of Karen Nicholson For the Tex-Mex Cooking Class -115 For this class I was dead set on a Margarita ice cream dessert but I wanted more than that. A LOT more; I was thinking a tortillas, caramel, chocolate and jalapenos. I enlisted the help of my good friend Karen, who is an amazing baker. Together we came up with this kick-ass dessert. She made a killer toffee and then we draped it on fried corn tortilla chips and topped them with chocolate ganache and a candied jalapeno! This is KILLER!!!
Portobello Sandwiches with Roasted Garlic-Basil Aioli
Recipe from an old issue of Bon Appetit, I think. For the Gourmet Sandwiches Cooking Class 107 My fave of the faves of Portobello sandwiches! The Aioli is da bomb on this baby! I like it served open face with a fork and knife, but you can top with bread and go to town on it that way too. Use a really great, sturdy bread! (Photo: babymed.com)
Jalapeno Cornbread with Caramelized Chipotle Onions and Smashed Black Beans
Recipe adapted from a similar one found online For the Gourmet Sandwiches Cooking Class - 107 This is a big, hearty open face sandwich bursting with a lot of flavor. Sometimes I change it up, adding guac and/or sour cream, or diced avocado, cilantro; depending on what I have on hand.
Balsamic Roasted Cherries, Dark Chocolate and Brie Grilled Cheese
Recipe adapted from one found on Closet Cooking For the Gourmet Sandwiches Cooking Class 107 I got hooked on this sandwich one summer when I had an abundance of cherries. Some days it was breakfast, lunch and dessert! Chocolate and cherries together are a match made in heaven, but add Brie cheese and it's over the top. You can freeze the cherries after you roasted them and enjoy the sandwich all year long! (Photo: closetcooking.com)
Peanut Butter and Bacon Jam Sliders with Chipotle Mayo
From the Sauce du Jour Kitchen* For the Bacon Cooking Class - 109 Yes, I really did put put peanut butter on a burger, and now I'm hooked! As weird as it sounds, it goes perfectly with the bacon jam and chipotle mayo. Now everyone in the SdJ Cooking Class is a convert! Don't be scared...try it! *Bacon Jam recipe adapted from the Closet Cooking website. (Photo: bacontoday.com)
Salmon with Grits and Caper-Cream Sauce
Recipe adapted from The Last Resort Grill - Athens, GA For the Seafood Cooking Class - 103 This dish has been in my repertoire for about 10 years and is one of my all time favorite ways to serve salmon. If you think you don't like grits, try this recipe and your opinion about grits will be forever changed. The sauce can be a bit runny, so I like to make it ahead (several hours or even a day), let it cool and re-heat over low or medium-low heat. (Not too hot, so it doesn't break) These cheesey grits will have you wondering why it took you so long to love them! Really.....I mean it! (Photo: those-guys.com, from the Last Resort Grill)
Blue Corn Crusted Mahi-Mahi with Jicama Slaw, Roasted Poblano Sauce and Mango-Serrano Crème
From the Sauce du Jour Kitchen with some of it adapted from a Bobby Flay recipe For the Southwest Cuisine Cooking Class - 110 You know I love my Bobby Flay, but truthfully I have loved blue corn before Bobby was out of diapers, so I've been coating fish in this wonderful blue stuff before it was even cool. (Read: for a LONG time.) Just sayin'. This is Bobby's Mango-Serrano Crème that I've used with this dish. Thanks Bobby, love ya, call me, mean it.
Cotija Crusted Quesadillas with Basil and Jalapeno, Topped with Sweet Balsamic Corn and Smoked Red Pepper Sauce
Recipe from Bobby Flay's Mesa Grill Cookbook For the Southwestern Cooking Class - 110 Bobby Flay, pure and simple, at his finest! This is one of my Bobby's best ever quesadillas. Combine basil and jalapeno is unexpected and oh so great. There are a lot of ingredients and step in this simple little quesadilla, but with prep and planning you can make the sauces ahead and then put it together pretty quickly. And it's worth the effort! Thanks Bobby, love ya, call me, mean it!
Lasagna Stuffed Spaghetti Squash
From the Sauce du Jour Kitchen For the Winter Squash Cooking Class - 108 The wonderful flavors of lasagna in a low fat spaghetti squash. Disclaimer here....this really can't be called low-fat because we used some great cheeses and sausage in the recipe. But....you can simplify and lighten up this recipe by using a store bought marina, ground turkey and low fat or fat free cheeses. You can...but why would you?
Rum Crème Brulee with a Banana Liqueur Shooter
From the Sauce du Jour Kitchen For the Island Cuisine Cooking Class - 106 Confession to make: Yeah, I have a touch of OCD and I'm not much of baker nor do I play one on TV, but I decided I was going to learn to make ONE dessert and to make it killer! Crème Brulee seemed easy. After dozens of eggs and at least TEN straight nights of Crème Brulee my family begged me to stop making it. Was it because I nailed it or because they were sick of it? We may never know, but since then this has been our go-to. My Top-Secret Brulee Topping elevated this to the next level.
Ravioli Quattro Formaggi
From the Sauce du Jour Kitchen For the Pasta Cooking Class - 105 Any fresh ravioli is a good ravioli in my book. This is one of three that we did for the Pasta class and if you are a cheese lover you will like this tasty version. Check out my Sausage and Mushroom Ravioli or the Sweet Potato Ravioli with Brown Butter and Sage, if Quattro Formaggi isn't your bag. (Photo: coupme.wordpress.com)
Italian Sausage and Mushroom Ravioli
From the Sauce du Jour Kitchen For the Pasta Cooking Class - 105 I never met a ravioli I didn't like, but this one I LOVE! It's earthy, rich and cheesy. For the class we made three sauces so we went all crazy and served it on a bed of pesto, topped with Mornay Sauce and a splash of Tomato-Vodka Sauce. Decadent!
Pan Seared Mahi-Mahi in Coconut-Serrano Broth, Roasted Banana-Black Bean Mash, Mango-Jicama Salsa and Fried Plantains
Recipe adapted from Stephen Pyles For the Island Cuisine Cooking Class - 106 Stephen Pyles is the God of Tex-Mex Cuisine and I love his complicated and delicious dishes. While this can seem overwhelming, if you take it in steps and prep, it's not that hard. For the class I adapted his version to make it a bit easier, while still focusing on the big flavors. I won't lie...it's a lot of work but well worth it. When I want to pull out all the stops and impress someone, this is my one of my go-to dishes. I knocked this out in my little galley on the boat so I know you can too. I love Stephen....almost as much as my Bobby!
Sweet Potato Ravioli with Brown Butter-Sage Sauce
From the Sauce du Jour Kitchen For the Pasta Cooking Class - 105 Brown butter and sage...one of my favorite flavor combos! Add creamy sweet potatoes and homemade pasta to that mix and it doesn't get much better. The crispy shallots, salty parm and pine nuts pull it all together. (Photo: tastebook.com)
Prosciutto and Gruyere Rosettes
From the Sauce du Jour Kitchen For the Pasta Cooking Class - 105 If you are looking for a low cal/low fat pasta option, just keep moving right along because this is NOT it. If you love a rich and creamy pasta dish you came to right place. The Béchamel and Gruyere turn these beautiful fresh pasta sheets into a decadent dinner and these rosettes come out of the oven bubbly and brown and bursting with flavor.
Cowboy Rib-Eye with Pinto Bean-Wild Mushroom Ragout Red Chile Onion Rings and Pico de Gallo
Recipe adapted from Stephen Pyles For the Tex-Mex Cooking Class - 115 I have adapted this impressive looking and tasting dish from the Tex-Mex genius Stephen Pyles. While it is still quite time consuming, I've cut a few corners without sacrificing flavor. With planning and prep this dish can be whipped up fairly fast. I've even made the Ragout the day before, leaving only the onion rings, steak for the last minute. It's one of The Big Guy's all-time favorites dinners and the SdJ chefs were wowed by it's flavors and presentation as well! Don't be scared, just go all in! (Photo: Pyles)
Seared Sesame Crusted Ahi Napoleon with Sweet Potato-Crystallized Ginger Puree, Asian Slaw and Kecap Manis
Recipe adapted from the Colorado Colore Cookbook For the Potatoes Cooking Class -113 This incredible dish has been making an appearance on our table since 2002. Over the years I have changed it up a bit and this is my tried and true version. Everything but the tuna preps ahead so it comes together at the last minute and makes an impressive and tasty dinner. The sweet potatoes and the slaw are the star of this dish....until you taste the Kecap Mainis! If I'm ever on death row this is probably going to be my last request. Bonus: the Kecap Manis keeps for months and is a great sauce to pull out and dress up ALMOST everything.
Pumpkin Gnocchi with Pumpkin Alfredo Sauce, Toasted Hazelnuts and Fried Sage
From the Sauce du Jour Kitchen For the Winter Squash Cooking Class - 108 Funky, fun and full of flavor! This dish is a completely different take on gnocchi and Alfredo and it's perfect to try in the fall when pumpkins are plentiful. The pumpkin makes for a softer gnocchi so it requires tender handling so that you don't incorporate too much flour. The pumpkin Alfredo is a great variation on the traditional and the spices warm the tummy up. It tastes like Autumn! (Photo: torantocooking.ca
Acorn Squash With Sun-Dried Tomato Polenta
Recipe given to me from my sister, Valerie Chessin For the Winter Squash Cooking Class - 108 Even people who have told me they don't like Acorn Squash have loved this recipe. The sun-dried tomato polenta makes this poor, little unlovable acorn squash feel special! The fact that there is a lot of parm in this dish doesn't hurt either!
Champagne Vinegar Spiked Spinach with Bacon Shards
From the Sauce du Jour Kitchen For the Bacon Cooking Class - 109 We served this sauteed spinach as a side dish to the Prosciutto Wrapped Chicken Saltimbocca. It's got a nice tangy bite from the vinegar and a salty finish from the bacon. It pares nicely with any light chicken or pork entree. (Photo: thymeforkitchencookig.com)
Pumpkin Mousse with Amaretti Crunch
Recipe adapted from one on allrecipes.com For the Winter Squash Cooking Class - 108 I've said it before and I'll say it again....I'm not a baker and I don't play one on TV, so my idea of a pumpkin dessert is pretty much a pumpkin pie. But pumpkin pie is soooo yesterday! For the cooking class I was after something a bit more sophisticated and since mousse is always classy, this was perfect for all my classy SdJ chefs. We spiffed it up even more with a wonderful Italian Amaretti crunch. Delizioso!
Bacon-Chocolate Mousse with Maple Whiskey Crème and Pig Candy
From the Sauce du Jour Kitchen For the Bacon Cooking Class - 109 Just kill me now! Chocolate, whiskey, bacon, maple, and cream! For this class I knew it had to be bacon and chocolate, but the maple whiskey was entirely an accident. (Like a "you-got-chocolate-in-my-peanut-butter" kind of accident.) I have been making this Chocolate Mousse FOR-EV-VER and then I spilled some Maple Crown Royal whiskey in it (but that's another story) and then because it was a BACON class, well the rest is history....and history should not be re-written!
Fig Compote, Prosciutto, and Mozzarella Panini
From the Sauce du Jour Kitchen For the Flavors of the Mediterranean Cooking Class - 111 I love all grilled sandwiches and this sweet and savory panini is one of my favorite flavor combinations; taking in many of the Mediterranean's delectable foods. (Photo: closetcooking.com)
Artichoke and Lemon Crème Brulee
From the Sauce du Jour Kitchen For the Flavors of the Mediterranean Cooking Class - 111 I know this sounds crazy, but that's how we roll at the SdJ Culinary Institution! For this Mediterranean class I just HAD to do something with artichokes because duh, it's the Med, but I wasn't about to just steam one or make a predictable dip! No, that is not how we roll! After about 5 or 6 (failed attempts) I settled on this version, which is a savory, rich creme brulee. Everyone loved the flavors and texture and the cheesey topping was a perfect brulee finish!
Triple Smoked Porter Sliders on a Pretzel Bun with Smoked Gouda and Smoky Tomato Jam
From the Sauce du Jour Kitchen For the Beer Cooking Class -112 The reason I name this a "Triple Smoked" slider is because I used a Smoked Porter beer in the burger, made a Smoked Tomato Jam and topped it with Smoked Gouda. This Tomato Jam gets it's smoky goodness from the smoked porter beer and some smoky chipotles. It is a FABULOUS addition to a burger or any sandwich, for that matter. A batch will keep for several days, even weeks in the refrigerator.
Black Bean-Roast Banana Mash
Recipe adapted from one of Stephen Pyles For the Island Cuisine Cooking Class - 106 This black-bean and roasted banana mash is what I serve with the Mahi-Mahi in Serrano-Coconut broth. Who knew bean and bananas would go together so well. Stephen Pyles, that who and that's why he makes the big bucks! At any rate, it's fast, easy and a tasty side dish to any tropical themed dinners.
Potato Pizza with Prosciutto, Arugula and Fresh Mozzarella
From the Sauce du Jour Kitchen For the Potatoes Cooking Class - 113 Love me some potato pizza and for the class we did this as an appetizer style pizza. It's fast and easy and the spuds can be cooked up ahead of time and then thrown together when you are ready to pop it in the oven. Make a big open and it's a hearty dinner.
Confit Fingerling Potatoes in Duck Fat With Parmesan Gremolata and Truffle Aioli
From the Sauce du Jour Kitchen For the Potatoes Cooking Class - 113 Need I say more? Duck Fat, parm and truffles. Maybe just YUM! I usually roast fingerlings in duck fat, but when you confit them in duck fat BEFORE it takes them up a notch. Most of the SdJ chefs had never cooked with duck fat and were not familiar with confit as a cooking method, so this was a fun and delicious food adventure. The parm gremolata is loaded with parsley and lemon flavor and add the truffle aioli and fireworks are seriously going off in your mouth!
Grilled Meyer Lemon and Asparagus Pizzettes With Ricotta and Prosciutto
From the Sauce du Jour Kitchen For the Taste of Spring Cooking Class - 114 "Pizzette" is just a name for a small pizza, like a baby pizza, which is what we made as appetizers for our Taste of Spring Class. Fresh asparagus and Meyer lemons grill up beautifully together and we made a fresh basil pesto for a base. This was a fresh and light tasting and delicious "pizzette".
Fried Leeks, Spring Peas and Artichoke Pesto Pizzettes
From the Sauce du Jour Kitchen For the Taste of Spring Cooking Class - 114 This little pizzettes screams SPRING! Fresh leeks, shelled peas and artichoke pesto make for a yummy bite. For the class, we grilled the pizzas, but they could be baked as well. Make plenty of pesto, it keeps for a long time and is delicious on sandwiches or your breakfast toast! (Photo: onlyfoods.net)
BBQ Onion and Smoked Gouda Quesadillas On a Bed of Baby Greens with a Tabasco Dressing
Recipe from Bon Appetit June 2008 For the Tex-Mex Cooking Class - 115 I absolutely love the funky combination of flavors in this quesadilla. It has been making an appearance at our table ever since I found in the June 2008 issue of Bon Appetit. The onions can be made ahead of time and then the dish pulled together when you get ready to serve it. No pea shoots here in the sticks, where I like so I sub some tender baby greens and give them a little dressing of Tabasco sauce.
Bitch Slapped Potatoes with an Herb Attitude Adjustment
From the Sauce du Jour Kitchen For the Beer Cooking Class - 112 I know, I know....bad name. This was for the Beer Cooking Class and I was wanting a potato dish to go with my Guinness Stout Marinated Pork Tenderloin; and because it was beer, well....it had to HAVE beer in it. I had a bottle of Bitch Creek Ale and you guessed it: Bitch Slapped Potatoes were born. I thought they definitely needed some herbs in there, so I gave them a little attitude adjustment with sage, parsley, thyme and rosemary. You can use any beer and call them anything you like, but why would you?
Tomato-Vodka Cream Sauce`
From the Sauce du Jour Kitchen For the Pasta Cooking Class - 105 Who doesn't love a good Tomato-Vodka Sauce? This one comes with a warning: You could find yourself pregnant. I was giving a cooking lesson to a friend (who shall remain nameless) who was trying to impress this guy she was dating, by cooking him a nice dinner. It must of worked.; she married him and has 3 adorable, rambunctious little boys. You're welcome Jamie. Jamie? HELLO? Jamie...are you still speaking to me? (Photo: turkishfruits.org)
Sauce du Jour Classic Pesto
From the Sauce du Jour Kitchen For the Pasta Cooking Class - 105 This is a classic basil pesto but made how I like it. Not all (in fact most don't) recipes call for lemon juice, but I like just a little splash in mine. It cuts the bite of garlic and helps to keep it a little more fresh and green. If I have time I toast the pine nuts for even a little more flavor. (Photo: giniann.wordpress.com)
Sauce du Jour Cilantro Pesto
From the Sauce du Jour Kitchen For the Cilantro is one of those herbs with lovers and haters; I fall into the first category. This pesto is wonderful on a quesadilla, or a taco, or a piece of fish, or chicken, or in soup, or on a shoe...yeah, pretty much everything. Try to go the extra mile and get pumpkin seeds and toast them if you have time. You can sub almonds or hazelnuts in a pinch, but I LOVE this pesto with the pumpkin seeds. (Photo: whatscookingamerica.net)
Black Bean-Mango Salsa
From the Sauce du Jour Kitchen For the Southwestern Cuisine Cooking Class - 110 From the VIP Page titled "Really Good Shit That Goes with Southwestern Cuisine" This is just a simple Black Bean Salsa that is good on tacos, quesadillas or just served with chips. (Photo: dishfolio.com)
Avocado-Tomatillo Relish
Recipe from Bobby Flay For the Southwestern Cuisine Cooking Class - 110 From the VIP Page titled "Really Good Shit That Goes with Southwestern Cuisine". Tangy and creamy! My Bobby knows how to make a relish! Thanks Bobby, love ya, call me, mean it. (Photo: ouichefnetwork.com
Corn -Tomatilla Salsa
Recipe from Bobby Flay For the Southwestern Cuisine Cooking Class - 110 From the VIP Page titled "Really Good Shit That Goes with Southwestern Cuisine". I've been making this salsa since 1994, when I first discovered Bobby Flay's Peanut-Chipotle Ribs and I've been loving on my Bobby pretty much since then! Thanks Bobby, love ya, call me, mean it! (Photo: jerseybites.com)
Cilantro Oil
Recipe from Bobby Flay For the Southwestern Cuisine Cooking Class - 110 From the VIP Page titled "Really Good Shit That Goes with Southwestern Cuisine". This is a bright and flavorful oil that adds a beautiful and tasty garnish to your Mexican and Latin dishes. Thanks Bobby, love ya, call me, mean it! (Photo: tastebook.com)
White Bean-Poblano Relish
Recipe from Bobby Flay For the Southwestern Cuisine Cooking Class - 110 From the VIP Page titled "Really Good Shit That Goes with Southwestern Cuisine". I LOVE the unexpected taste of the fresh thyme in the bean dip. The poblanos add a brilliant smokiness. My Bobby is SOOOO smart! Thanks Bobby, love ya, call me, mean it!
Smoked Chile Butter
Recipe from Bobby Flay For the Southwestern Cuisine Cooking Class - 110 From the VIP Page titled "Really Good Shit That Goes with Southwestern Cuisine". This smoky butter is beyond delicious! Spread it over fish, chicken or melt some and drizzle it over shrimp. Or you can just eat it off a spoon. Thanks Bobby, love ya, call me, mean it! (Photo: Bobby Flay)
Vanilla-Rum Crème Anglaise
From the Sauce du Jour Kitchen For the Pasta Cooking Class - 105 For my Pasta class we topped our delicious Chocolate Linguine with this delicious sauce and then added a little Raspberry Coulis. Delizioso! (Photo: matvpratique.com)
Vanilla Ice Crème Laced with Cayenne Pepper and Mexican Cocoa
From the Sauce du Jour Kitchen For the Southwestern Cuisine Cooking Class - 110 This dessert is a nice combination of hot and cold, sweet and spicy. Because I don't really like to bake, this is right up my alley, requiring very little work and big rewards!
Jicama-Bell Pepper Slaw
From the Sauce du Jour Kitchen For the Southwestern Cuisine Cooking Class - 110 If slaw can be pretty, this one is. With red and yellow bells, carrots, purple cabbage and cilantro, it's not only delicious, it's a rainbow on your plate. For the cooking class we served it on top of Blue Corn Crusted Mahi-Mahi topped it Roasted Poblano Sauce and Serrano-Mango Creme, so search for all the recipes here and put together a beautiful dinner. This slaw is also delish on fish tacos! (Photo: simplefoodie.com)
Balsamic Laced Strawberry Parfaits With Mascarpone, Lemon Gelato, and Amaretti Cookie Crumble
From the Sauce du Jour Kitchen For the Flavors of the Mediterranean Cooking Class - 111 Confession to make: I hate to bake! Plus, I don't really eat many desserts (unless it's chocolate) so I don't make many desserts, but....I love pulling off something super easy that tastes amazing and doesn't require preheating an oven. Come to Momma, little parfait baby! This lovely dessert brought the wonderful flavors of the Med to the table and was a light and perfect ending to a heavy meal and I couldn't be more proud of my sweet baby!
Chocolate Milk Stout Infused Ice Cream Topped with Caramel Sauce and a Pretzel Crumble
From the Sauce du Jour Kitchen For the Beer Cooking Class - 112 I'll admit it; sometime I like to drink my dessert so I was excited to create a "beer" dessert. Well it turns out we didn't drink the beer dessert; we ate it. And ate it. And. Ate. It. Chocolate Milk Stout Beer infused ice cream topped with caramel and salted pretzels? It doesn't suck! You gotta try this one! You're welcome!
Chocolate Mashed Potato Truffles
Recipe adapted (just slightly) from one found online For the Potatoes Cooking Class - 113 Sounds crazy, I know. When I planned the menu for the "Potatoes" cooking class I thought it would be a stretch to do a potato dessert. Turns out it's not. After a few searches I found a recipe for potato truffle. I adjusted it slightly by adding almond extract just because it goes soooo good with chocolate truffles. The SdJ chefs were skeptical at first but after one taste they were believers! (Photo: dessertfortwo.com)
Rhubarb–Strawberry-Mint Mojito Granita
From the Sauce du Jour Kitchen For the Taste of Spring Cooking Class - 114 This cocktail/dessert is a bright and beautiful taste of spring! When I think about spring I could not resist combing rhubarb, strawberry and mint into an icy dessert. And then I thought, what the hell....let's invite some rum to the party! A winner for sure and just one more dessert I managed to do without preheating the oven!
Cilantro-Mint Chimichurri
Recipe from Bobby Flay For the Southwestern Cuisine Cooking Class - 110 From the VIP Page titled "Really Good Shit That Goes with Southwestern Cuisine". One more stellar-think-outside-of-the-box recipe from my Bobby. This fresh, funky and herbaceous sauce is bold so serve it over grilled chicken, beef or a firm, meaty fish like swordfish or halibut. Thanks Bobby, love ya, call me, mean it! (Photo: saucygirlskitchen.com)
Tomato Ginger Chutney
Recipe adapted from the Ponti Seafood Grill, Seattle, WA For the Thai Cuisine Cooking Class - 101 This tasty chutney recipe is served as a pasta topper on the Thai Curry Penne. It's got a hint of sweetness, a blast of ginger and a whole lot of flavor. It's great on any cheesy pasta or a Thai inspired burger.
Kalamata Olive Tapenade
Recipe from Bobby Flay For the Flavors of the Mediterranean Cooking Class -111 We served this tapenade on a tomato-mozzarella salad, but it's worthy of standing on it's own. Serve it with a baguette or as a topping on grilled fish or chicken. Even thought it's pure Bobby Flay genius, it reeks of the Mediterranean. Love ya Bobby, call me, mean it!
Smoky Tomato Jam
From the Sauce du Jour Kitchen For the Beer Cooking Class -112 This Tomato Jam gets it's smoky goodness from the smoked porter beer and some smoky chipotles. It is a FABULOUS addition to a burger or any sandwich, for that matter. A batch will keep for several days, even weeks in the refrigerator.
South American Aji Sauce
Recipe Adapted from one found on the web For the Cooking with Beer Cooking Class - 112 If you love Argentine style meats and Peruvian or Colombian Sauces you will fall in love with this recipe. It's got a spicy bite and so full of fresh flavors. While living onboard our boat in the BVI's this sauce was on the menu almost every week, served over flank steak or a pork tenderloin, both of which are a great vehicle for this wonderful sauce. It was always one of the most requested recipes on the boat. (Photo: flavorblender.com)
Avocado and Herb Dressing
Recipe from Michael Chiarello For the Island Cuisine Cooking Class - 106 This dressing is not only loaded with the creamy goodness of avocados but with basil, parsley and tarragon in the mix it's also a herb lover's dream. Serve it with the Grilled Romaine, found in my book. (Photo: oprah.com)
Sweet Potato and Crystallized Ginger Puree
Recipe adapted from the Colorado Colore Cookbook For the Potatoes Cooking Class -113 The candied ginger in these potatoes give them a perfect balance of sweetness with a mild bite of ginger. LOVE! (Photo: from the web)
Asian Slaw
Recipe adapted from the Colorado Colore Cookbook For the Potatoes Cooking Class -113 This is a super easy and yummy slaw that I serve with the Ahi Napoleon but it would be delish on a fish taco or an Asian slider. The Ahi Napoleon recipe can be found in my recipe index. (Photo: from the web)
Bacon, Maple and Bourbon Jam
Recipe Adapted from Closet Cooking For the Bacon Cooking Class - 109 Whenever I make up a batch of this we pretty much eat it on EVERYTHING! Burgers, toast, eggs, grilled cheese, spuds...you name it. (Photo: whiteriverkitchen.com)
Pate Brisee
Recipe from Martha Stewart For the Tomato Cooking Class - 104 This crust is the perfect combo of buttery and flaky and heavenly! It's super easy to make and it freezes well. I use this for the Tomato Tart recipe, found here in my index.
The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people.
Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more!
The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food!
This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity.
When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due.
Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com.
(P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.)
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Sauce du Jour Culinary Institution: where every crazy chef gets a sharp knife
3.99
The Sauce du Jour Culinary Institution is a fun kitchen where cooking classes take place at a monthly gathering for a group of approximately twelve food-and-wine loving, really cool people. Each month features a different cuisine or ingredient; such as Thai, South American, Tex-Mex, Mediterranean, Southwestern, Bacon, Tomatoes, Mushrooms, Pasta, Beer, and more! The class is hands on with everyone pairing up and taking on different recipes, covering 4 to 6+ courses per class. The wine flows, the laughter ensues and we eat a lot of damn good food! This cookbook includes all of the recipes from the SdJ Cooking Classes 101-115. Most of, but not all of the recipes are created right here in the SdJ kitchen. I'm not above stealing an idea but I do have principals and I would never call it my own if it wasn't so. I am an improvisational maniac in the kitchen, not only because I like to have my way with a recipe, but because I live in the sticks (and/or the islands) so ad-libbing isn't just an egocentric quirk, it's a necessity. When I'm not creating my own recipes I like to cook restaurant dishes. I also LOVE me some Bobby Flay so some of his recipes are featured here as well. (Thanks Bobby, love ya, call me, mean it!) That being said, if they aren't my own reckless creations I've given credit where credit is due. Sauce du Jour also has a blog with many other great recipes and stories. It can be found at www.saucedujour.blogspot.com. (P.S. Most of the photos are mine, taken with a cheap digital camera or an iPhone, and yes I know that many of my pix are crappy. There is no need to point that out. But thanks anyway. :) If the photos on here are not my own I have given credit to whichever website that I jacked them from. No need to call the iPolice.) BakeSpace Note: This is a robust cookbook. If you have any trouble downloading the cookbook in the app, try to download it on BakeSpace.com first.