A private class at the Gray Goose Cookery!

Made these for a private class of 13 women a week or so ago.  All are excellent, but the Chimichurri Provolone Toasts and the cold Mango Peach soup were the stand outs!

Dan’s Killer Guacamole
·         3 avocados – peeled, pitted, and mashed
·         1 lime, juiced
·         1 tbs zest from lime
·         1 tsp kosher salt
·         1/2 cup minced shallot
·         3 tablespoons chopped fresh cilantro
·         2 roma (plum) tomatoes, diced fine
·         1 teaspoon minced garlic
·         1 pinch ground cayenne pepper (optional)
1.       In a medium bowl, mash together the avocados, lime juice and zest, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Porcini, Scallion and Parmesan Risotto (serves 3 dinner portions)
Ø  ¾ cup risotto rice
Ø  1 small shallot, diced
Ø  2 small cloves fresh garlic, diced
Ø  3 tbs butter
Ø  5 cups (or so, as needed) chicken broth
Ø  1 small bunch Scallions sliced thin
Ø  1 pkg Porcini Mushrooms, sliced
Ø  ¾ cup Fresh Shredded Parmesan Cheese
  1. Risotto:  In a 3 qt sauce pan, melt butter, add fresh garlic and shallots. Sauté until translucent, about 4 minutes or so.  Do NOT brown.  ENJOY one of the top ten smells on the planet – shallots and garlic cooking in butter.
  2. Slowly add raw rice, stirring constantly, until all butter is absorbed – only a minute or two, again; do NOT brown.
  3.  Add about ½ cup broth mixture, stirring with a whisk constantly.  Add Mushrooms at this point.  As liquid is absorbed, SLOWLY ad chix broth about ½ cup stirring untill 75% of the liquid is absorbed before adding more.  Stir CONSTANTLY – that is the trick to this rice.  Keep adding broth mixture a little at a time.  After about 20 min, taste small samples – should be al dente – NOT crunchy!  Finished rice will be VERY creamy. 
Add Scallions, and Parmesan cheese – stir until melted and serve
Cold Peach and Mango Soup Shooters (Serves 12)
2 Limes
1 Ripe Yellow Peach, pitted and cut into chunks
1 Ripe Mango, peeled, pitted and cut into chunks
¾ cup Buttermilk
½ cup Orange Juice
½ tsp Kosher Salt
Pinch Cayenne Pepper ( to taste)
12 Fresh Cilantro Leaves
1)      Zest the limes, set zest aside.  Juice the limes to yield 3 tbs juice.
2)      In a blender/food processor, combine, the lime juice, peach, mango, buttermilk, orange juice salt and cayenne and process until very smooth.
3)      Transfer the soup to a container, and chill for at least 2 hours.
4)      Serve chilled with cilantro leaf and some lime zest.
Dans Crab Cakes with Remoulade Sauce: (Serves 6 dinner portions)
In a large stainless bowl:
·         1lb fresh crab meat ( I use claw – it’s fine, and it’s not worth spending 10 bucks more for lump – really doesn’t make that much of a difference)
·         4 cloves garlic minced
·         1 shallot minced
·         3/4 cup frozen tri color pepper strips, minced when frozen
·         2 tbs butter
·         (combine last 4 ingredients in a fry pan, and saute till translucent,  then add to bowl with crab meat)
·         1/4 cup mayo
·         1 egg, beaten in a cup
·         2 tsp dill
·         3/4 cup parm cheese
·         3/4 cup bread crumbs
·         3 tbs old bay seasoning
·         1/2 tsp fresh ground black pepper
·         1/4 tsp ( to taste ) cayenne
·         3/4 tsp garlic powder
·         3/4 tsp celery salt
·         1 cup panko bread crumbs
Mix mixture in bowl until will mixed.  Let stand for an hour or so to let flavors blend.  When ready to cook, use 6 or 7 tbs of lite olive oil, and heat in fry pan till simmering.  While heating, form cakes into 3inch wide, by about 3/4 inch high patties.  Put panko crumbs on a plate, and coat each patty with the panko crumbs.  Fry for about 3 minutes per side, or until golden brown and crispy.  I often mix black pepper, garlic powder and parmesan cheese in with the crumbs.  Serve hot with Remoulade or Tartar sauce.  Serves 4.
Dan’s Remoulade Sauce:
In a medium mixing bowl, combine:
·         3/4 cup mayo
·         2 tbs dijon mustard
·         1 tsp paprika
·         2 tsp horse radish
·         2 tbs chopped bread and butter pickles
·         1.5 tsp tobasco
·         1 tsp garlic powder
·         1.5 tbs capers, minced
·         2 shakes Worcestershire
·         2 tbs lemon juice
Whisk all ingredients together, and let sit in the fridge for at least one hour to blend flavors.
Five Spice Cold Crab Salad Cocktails (serves 4)
·         ½ Cup Mayo
·         2 tsp Lemon Juice (to taste)
·         ½ tsp Chinese 5 Spice Powder
·         12 oz Cooked Crab Meat
·         ¼ Cup Rough Chopped Flat Leaf Parsley, some leaves for garnish
·         2 Tbs minced Shallot
·         In a small bowl, combine mayo, lemon juice and 5 spice powder.  Set aside
·         In medium bowl, combine the crab chopped parsley and shallot.  Add about 2 tbs of mayo mixture and combine.  Season with more lemon juice if needed.
Serve in decorative glasses.
Chimichurri Provolone Toasts  ( serves about 6)
¼ Cup EVOO
2 tbs red wine vinegar
15 sprigs fresh flat leaf parsely
3 sprigs fresh oregano….. or ½ tsp dried
3 cloves garlic
½ chipotle pepper from can in adobo sauce
½ tsp kosher salt
¼ tsp fresh ground pepper
1 cup shredded Provolone cheese
In a food processor, combine evoo, vinegar, parsley, oregano, garlic, chipotle pepper, salt and pepper and process to form a pest-like sauce.  Set aside.
Preheat the oven to 400 degrees.
Slice baguette into ¼ inch slices on a bias and bake until just starting to brown, about 10 minutes, turning half way through.  Remove from oven, sprinkle evenly with cheese, and bake until cheese is warm and melted – about 3 minutes.
Add dollop of chimichuri and serve warm.

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