As students advance, so do their culinary creations in class. Our Culinary Apprenticeship students begin with the basics — things like knife skills and making stocks and sauces — and progress to more complex tasks, working with lamb, pastry, garde manger and more to create the perfect meal.
Below are two featured recipes from past Culinary classes. These are winning entrees instructor Chef Frazer Breckenridge recommends for a satisfying weeknight dinner or special occasions.
Try one or both and let us know what you think!
FRIED GREEN TOMATOES WITH SPICY SHRIMP REMOULADE
6 large (16/20) peeled shrimp
1 green tomato, sliced
Salt and pepper to taste
Chopped green onions
- Create the remoulade. Mix the mayonnaise, mustard, horseradish, garlic, capers, ketchup, cayenne pepper and onions. Cover and refrigerate.
- Cook the shrimp and let cool.
- For the fried green tomatoes, set up the breading station. Season the flour, egg wash and cornmeal with salt and pepper.
- Heat some oil in a large saute pan over medium heat. Pass two slices (per plate) of tomatoes through the breading station and pan fry until golden brown on each side.
- On each late, place two tomato slices side by side. Top each tomato with three cooked shrimp and spoon the remoulade over each tomato.
- Garnish with chopped chives.
MAKE IT WITH THE CHEF:
PORK LOIN DUXELLE WITH MADEIRA SAUCE
Panko bread crumbs
Sliced button mushrooms
Chopped fresh thyme
Red or burgundy wine
Chopped flat leaf parsley
Salt and pepper
- Saute onions and shallots in olive oil until clear. Add mushrooms and saute for 5 minutes. Add white wine.
- Reduce au sec. Finish with butter, bread crumbs, parsley, salt and pepper.
- Butterfly or roll cut the tenderloin.
- Pound pork until thin. Season all sides with salt and pepper. Rub a thin layer of mustard on the inside cavity.
- Add duxelle to pork, roll tight and secure with butcher’s twine.
- Sear on all sides until golden brown. Bake at 350 degrees until medium.
- Saute shallots in butter until clear. Add thyme, peppercorns, bay leaf and red wine. Reduce “au sec.”
- Add veal stock and reduce by half. Add white wine and heat briefly to cook off alcohol.
- Finish with butter and strain.