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 - Pork in Salsa Verde with hand made tortillas, onions and cilantro and Spanish Rice
Tuesday - Shrimp Fried Rice, Pork Egg Rolls and Sweet and Sour Sauce
Wednesday - Ricotta Gnocchi with Chicken Cacciatore and Salad
Thursday - Chicken and Sausage Jambalaya, cornbread and honey butter
Friday - Steaks with compound butter, ratatouille and potato gratin
You’ll want to have equipment on hand, your chef will walk you through how to set-up on the first day.
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.
Tomatillos 2 lbs
Garlic 3 heads
Yellow Onion 8
Red Onion - 1
Carrots 6
Frozen Peas – 10 oz
Cilantro – 1 bunch
Basil – 1 bunch
Parsley - 3 bunch
Sage – 1 bunch
Thyme – 1 oz
Bean Sprouts 3 oz
Green Onions – 1 bunch
Green Cabbage – 2lbs
Ginger – 2 oz
Red Bell Pepper – 3
Green Bell Pepper – 3
Roma Tomatoes – 8 ea
Lemon – 4 ea
Romaine Lettuce – 2 heads
Russet Potatoes – 4 each
Celery Stalk – 2 ea
Zucchini – 2 ea
Eggplant – 1 ea
Yellow Squash – 2 ea
Egg roll wrappers – 12 ea
pot sticker wrappers - 1 package
Pork Shoulder 2 lbs (For Monday)
OR chicken thighs OR 1 head Cauliflower OR 2 lbs tilapia
Ground Pork – 8 oz (For Tuesday)
(Optional – can be left out of the egg rolls)
Shrimp 70-90 size (the small ones) peeled and deveined, tail off – 2 lbs (For Tuesday)
OR 1 lb firm tofu
Chicken Thighs – 4 ea (For Wednesday)
OR 1 large eggplant
Chicken Breasts – 4 ea (For Thursday)
OR 1 head of Cauliflower OR 1 1/2 lbs crawfish meat
Andouille Sausage – 1 lb (For Thursday)
OR Meat Free Sausage such as Beyond Sausage
Steaks – 4 Your choice of cut such as NY Strip, T Bone, etc. (For Friday)
OR 4 large portabella mushrooms
Eggs – 7
Sour Cream ¾ cup
Milk – ½ cup
Ricotta Cheese 1.5 cups
Parmesan – 2 cup grated
Heavy Cream – 4 cups
Butter – 20 oz
Chicken Broth – 1 gallon plus 5 cup
OR vegetable stock/broth
Tomatoes – 2 cans 14.5 oz diced
White Rice – 2 cups
Oregano -1.5 teaspoons
Bay Leaf – 2ea
Honey ½ cup
Olive Oil – 12 oz
Capers – 1 tbs
Black Olives ¼ cup
Pepperocini – 8 ea
Soy Sauce – ¼ cup
Sesame Oil – ¼ cup
Mae Ploy Sauce – 12 oz (OR other Thai Sweet Chili Sauce)
Mayonnaise – 1 tbsp
Corn Starch – 2 teaspoons
Rice Vinegar – 8 oz
White Vinegar – 1 tbsp
Brown Sugar – 1 oz
White sugar – ½ cup plus 1 Tbsp
All Purpose Flour – 2 3/4 cup (OR Gluten-Free All Purpose Flour Mix)
Corn Meal – 1 cup
Masa Harina 2 lbs
Baking Powder – ½ tspns
Baking Soda – 1 tsp
Vegetable oil – 2 1/2 cups
Cajun Seasoning – 1 Tbsp
Salt
Pepper