In a casual atmosphere with a cocktail in hand, Chef Audrey McGinnis with Every Girl Gourmet walked our residents through the culinary journey of a three-course meal. Some rolled up their sleeves and got behind the cutting board while others relaxed until the dinner bell rang. Big thanks to David Weekley Homes for letting us use their beautiful model home!
Below are the recipes from our cooking class. Go ahead and give them a try!
Cherry Breezer
2 oz. Smirnoff Cherry vodka
¼ oz. grenadine
Dash of fresh lemon juice
Maraschino cherry for garnish
Dt. 7Up
Pour ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into a chilled cocktail glass and top off with 7UP.
Drop cherry in the drink for garnish.
Jerk Scallops w/Mango Salsa (serves 5)
20 large scallops (patted dry)
Jerk Seasoning
1 Tbs. allspice
1/4 tsp. cinnamon
1/4 cup brown sugar
1 tsp. red pepper flakes
1/4 tsp. cloves
2 tsp. salt
1/4 tsp. cumin
1 tsp. black pepper
2 Tbs. canola oil
Mango salsa
3/4 cup finely diced mango (1 mango should do)
1/2 cup finely diced cantaloupe
1/4 cup finely diced red onion
2 Tbs. minced mint leaves
big pinch of chili powder (or smoked paprika)
1/2 lime, juiced
salt and pepper to taste
Rinse and pat dry scallops. Set aside. Mix Jerk Seasoning ingredients together. Place scallops and seasoning in an air-tight container and shake. Marinate in a refrigerator for at least 30 minutes or up to 2 hours. Flip several times. Meanwhile, mix salsa ingredients together and place in a refrigerator as well to chill. Heat large skillet over medium heat with 1 Tbs. canola oil. Add scallops and cook for 2-3 minutes or until a nice, golden crust is formed. Flip and cook other side in the same manner. Place cooked scallops on a serving plate. Take remaining marinade and add to still hot skillet to deglaze pan and warm marinade. Cook for 2 minutes. Pour over platted scallops. Place chilled salsa around scallops and serve.
Herb Crusted Pork Chops (serves 4)
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
½ cup medium onion, chopped (approx. ¼ cup)
4 Tbs. extra virgin olive oil
¼ tsp. salt
¼ tsp. pepper
1/3 cup packed fresh Italian parsley
¼ cup packed fresh basil leaves
2 Tbs. fresh thyme leaves
½ tsp. dried rosemary
2 garlic cloves, whole
4 thick cut pork chops
¼ cup flour
1 egg
1 Tbs. water
¼ cup olive oil for frying
Place breadcrumbs in a bowl and add 2 Tbs. Parmesan, 1 Tbs. oil, 1/8 tsp. salt and 1/8 tsp. pepper. Using a fork, toss mixture until crumbs are evenly coated with oil.
Add parsley and basil, thyme, rosemary, garlic, onion, remaining 6 Tbs. Parmesan, 3 Tbs. oil, 1/8 tsp. salt, and 1/8 tsp. pepper into a food processor bowl and process until smooth, about twelve 1-second pulses.
Combine the breadcrumbs and herbed mixture together to make the crust. Set aside.
In a shallow dish, whisk the egg with the 1Tbs. of water.
In another shallow dish, place the flour.
Heat a skillet over medium low heat with the ¼ cup olive oil and preheat the oven to 350*. Have a parchment or foil lined baking sheet handy as well.
While the oil is heating, season both sides of the pork chops with salt and pepper to taste. Dredge the pork in flour and shake off excess. Dip the pork in the egg wash and then press it into the herb mixture to cover all sides.
When oil is hot, carefully place the crusted pork chops in the hot oil and fry until browned on both sides, about 3-5 minutes, depending on the thickness of your pork chops. Transfer the browned chops onto a parchment lined baking sheet and bake in the oven for 15-20 minutes or until internal temp. reaches 145*.
Brussels sprouts
1 lb. fresh Brussels Sprouts (trimmed and halved)
2 Tbs. olive oil (as needed)
½ yellow onion, cut into slices
¼ lb. bacon, cut into 1 inches slices
Salt and pepper
1 Tbs. Balsamic vinegar (more if desired)
In a large skillet, cook bacon till slightly cooked over medium-low heat. Add onion and continue cooking till onions begin to caramelize on low heat. If bacon does not create enough liquid, you can add some olive oil.
Add Brussels sprouts and season with salt and pepper. Cook for approx. 5-7 minutes. Cover half way though cooking time. Stir several times. Once sprouts are fork tender, remove from heat and add Balsamic vinegar and stir. Adjust seasoning and serve.
Apples w/Sabayon (serves 4)
5 medium size apples, I use Honeycrisp
½ cup sugar
1 Tbs. cinnamon
½ cup golden raisins
2 Tbs. finely chopped lemon rind
4 Tbs. rum
4 egg yolks
1 whole egg
4 Tbs. sugar
¼ cup dry white wine
4 Tbs. coffee liqueur, I used Kaluha
Core, peel and slice apples. Place in a saucepan with ½ cup sugar, cinnamon, raisins, lemon rind and rum. Cover and cook 10 minutes over medium heat, stirring 2-3 times during the cooking. Remove apples from stove and let cool. Divide apples between 4 serving bowls and set aside. Place all eggs in a stainless steel bowl. Add remaining sugar, wine and liqueur, Place bowl over saucepan half-filled with hot water set over low heat. Beat with an electric beater at low speed until mixture triples in volume. Pour sabayon over apples and serve.