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