Virtual Culinary Boot Camp 6-12 Grade - Shopping List (June 22-26)

Throughout the week we’ll be making dinner with recipes and styles from around the world and learning about the ingredients and cooking techniques used to create them.

Monday - Beef and broccoli stir fry, pan fried pork dumplings, lo mein noodles

Tuesday - Chicken Enchiladas, Cilantro Lime rice, Seafood Tostadas

Wednesday - Creole Roasted Chicken, Corn Maque Choux, Sautéed haritcots verts with Bacon and Tomato

Thursday - Chicken Involtini stuffed with Mzzarella, Spinach and Sundried Tomato, Sage Butter Sauce, over Mushroom Risotto

Friday -Seared Fish(your choice) , Lemon Butter Sauce, Roasted Summer Vegetables and Southern Grits

You'll find the menus here

Here’s a list of the equipment you will want ready:

Cutting board

Chef knife

Paring knife

Peeler

4 medium bowls (or assorted sizes)

2 frying pans

1 large pot

1 medium sauce pan

Whisk

Rolling pin

Measuring cups and spoons

Cheese Grater

Paper towels

Dish towels

Complete Shopping List for the Week

We’ve included ingredient substitutions for the meat choices. Please get in touch with us if you will need additional substitutions.

NOTE: All amounts are for four servings

MONDAY

2 heads broccoli

1 onion

1 small bottle oyster sauce

1 small container beef broth

sugar

salt

pepper

1.25 lbs flank steak

1 small bottle sesame oil

1 small bottle soy sauce

small container corn starch

1 small bottle mirin

4oz dried lo mein noodles

1 bunch green onions

1 carrot

3 red bell peppers

8oz cabbage

1 tbs sesame seeds

1 tbs ginger

1 small bottle rice wine vinegar

1 egg

4 cloves garlic

1/2 lb ground pork

TUESDAY

12 ea corn tortillas

1 1/2 lbs chicken breast

1 can black beans

6 cups mex blend cheese

1 bunch cilantro

1 cup sour cream

1 cup vegetable oil

1/4 cup flour

8 tbs chili powder

garlic powder

salt

pepper

cumin

dried oregano

2 quarts chicken broth

2 cups white long grain rice

1 yellow onion

4 limes

1 cup spinach

8 ea tostadas

1 jalapeno

4 radishes

1 cucumber

1/2lb small peeled shrimp

1/2 lbs calamari rings

1 lemon

4 cloves garlic

fresh thyme small container.

WEDNESDAY

1 whole chicken (3-4 lbs)

3 tbs Cajun seasoning

1 stick butter

salt

pepper

2 cups frozen corn

1 yellow onion

1 green bell pepper

12 oz French green beans

1 pint grape tomatoes

¼ lbs andouille sausage

1/2 lbs bacon

2 garlic cloves

THURSDAY

4 chicken breast (6 oz ea)

3oz spinach

3oz sundried tomatoes

12 oz mozzarella

4 feet of butchers twine

1/2 cup Italian bread crumbs

1 1/2 quarts chicken broth

2 lbs butter

¼ cup sage

1 cup heavy cream

salt

pepper

½ cup parmesan cheese

1 yellow onion

2 cloves garlic

1 pint crimini mushrooms

1 ea green onion

1 cup aborio rice.

FRIDAY

4 ea fish fillets (6 to 7 oz each) your choice

1/2 cup yellow grits

1 cup milk

salt

pepper

1 lbs butter

¼ cup smoked cheddar cheese

1 cup heavy cream

5 tbs lemon juice

2 garlic cloves

1 lemon

1 yellow onion

1 red onion

1 zucchini

1 yellow squash

1 red bell pepper

1 pint grape tomatoes

2 basil sprigs

1 green bell pepper