Virtual Culinary Boot Camp 6-12 Grade - Shopping List

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

Recipes for the week can be viewed here

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