EXCITING COOKING CLASS ANNOUNCEMENT IRON CHEF COOKING CLASS September 12th at 6:30pm. To sign up go to www.thecoastalcupboard.com I will be teaching a cooking class at Coastal Cupboard in Mt. Pleasant, recreating some of the dishes that I … Continue reading →
Tuesday night we taught yet another sold out class at The Coastal Cupboard in Mt. Pleasant. Behind the Butchers Counter was the theme of the class, so I incorporated a few buying tips as well as cooking techniques that … Continue reading →
IRON CHEF AMERICA CARTER VS CORA I am so excited to finally announce the airing of my Iron Chef America episode on the Television Food Network….We shot the episode on July 29th 2010, so after a year of waiting…Please watch, … Continue reading →
Tuesday night I had the fortunate opportunity to share a special cooking class at Coastal Cupboard with my friend Dr. Kevin Hogan. Kevin is a local dentist who is one of the most passionate BBQ enthusiasts that I know…he loves … Continue reading →
In July, I taught my first Cooking Class at Coastal Cupboard…It was fun, festive and successful. We talked Cajun, Cooked Creole and Danced to Zydeco music. Here is a little bit about the class.
Whether you refer to it as New Orleans, Cajun or Creole cooking…the styles may be different, but the images that this cuisine conjures is an authentic American Cuisine whose culture has influenced most every cook. My father grew up in New Orleans, my Grandmother grew up near Baton Rouge and my Granddaddy Carter was a founding member of the New Orleans Petroleum Club, the power lunch spot of the oil industry. I have been visiting Louisiana all my life. I remember as a child going to Mandina’s on Canal Street, enjoying the best meat and three in the city not to mention the best Po Boys in town. I recall my first Muffaletta Sandwich at City Grocery in the Quarter and Beignets across the street at Café du Monde …but the fondest memories I have of Louisiana Cooking is in the home. My Grandmother made the best Gumbo ever…dark and chock full of sausage, shrimp, chicken, okra, tomato and blue crab…shell and all! Beignets were a Sunday treat once or twice a year…I still remember the cast iron pot she used to fry these yeast doughnuts.
In this New Orleans Cooking Class I start with an interpretative appetizer that is not necessarily from Cajun Country, but combines two recipes that are certainly enjoyed in New Orleans and the South…Pimento Cheese and Blackened Shrimp. Pass these with cocktails or serve aside a light green salad as a first course or light Lunch/Brunch offering.
Next up is one of my favorite Cajun dishes and that is Jambalaya…this rice dish has infinite variations, just make certain that the recipe that you choose, cooks all the ingredients together…unlike some that will have you spoon the vegetable/meat/seafood mixture over separately cooked white rice.
My Grandmothers Gumbo was legendary…but some people don’t like the dark roux that some Cajun cooks like…so in this recipe I encourage you to darken the roux as you see fit…if you like dark gumbo with a slight sabitter, yet satisfyingly rich taste, then carefully cook the roux till it resembles a dark coffee color, making certain that you constantly stir it to keep it from getting burnt or if you like a slightly nuttier, milder taste cook the roux to a dark brown sugar color…either way is acceptable.
No New Orleans tour could be complete without Beignets…the classic New Orleans raised doughnut that is legendary…so turn on some Zydeco music, invite a friend or family member to join you and share the feast.
NATIONAL TELEVISION APPEARANCE on UNIQUE SWEETS Back in February…a Pilot TV show for the new Cooking Channel came through Charleston and captured some of the wonderful creations by the City’s talented Pastry Chef’s… I am honored to share this stage … Continue reading →
COASTAL CUPBOARD… ”IS… the best kitchen store in Charleston!” I have recently signed up to do a series of Cooking Classes at the Coastal Cupboard (http://thecoastalcupboard.com) in Mount Pleasant at Belle Hall Shopping Center If you haven’t been to … Continue reading →
After 24 years in and around the restaurant business, I have been flattered with questions about this crazy business that I have chosen…or maybe it has chosen me. Questions have run the gamut from how to cook certain things and … Continue reading →