Another successful hands on cooking class at the University of Tennessee. The students jumped right in and looked like professional chefs. We all had a great time and there were no left overs so it must have been good.
On the menu:
"I think our shrimp turned out really good"
Shrimp Deglazed with White Wine served on Puff Pastries.
Sometimes it is the little things that make a good class an even better class.
Here's a tip for improving this recipe: Cut the pastries into serving sizes before cooking.
Also, these puff pastries really puffed up, not so ideal for this recipe. The commercial brand that I use from Pepperidge Farm works very well. You will find them in the freezer section.
Thanks to the great helpers last night. All the shrimp were peeled and deveined before class. Don't you wish you had that luxury at home!
The shrimp were cooked to perfection, each group did a great job and I didn't see not even one left. This recipe is also very good served over angel hair pasta.
Pecan Crusted Halibut with Cilantro Aioli was the class favorite. I love this recipe and just about any type of mild white fish would work. It is another easy, quick dish for dinner. I suggested to the class that it is an excellent choice for fish tacos. Serve with a zesty slaw.
This was a beautifully prepared dish. Great job!
The final fish dish tonight was Grilled Salmon with a Beer and Dijon Mustard Glaze
The salmon is marinated in the glaze then basted during the grilling time, adding more flavor. Many people remove the skin before cooking but if left on it will create more flavor as it cooks. Always put the salmon skin side down on the heat first. Since salmon is high in fat and firm it makes a great fish for grilling.
We were all very pleased with the salmon. No one overcooked it!
There goes Sylvia again, she did a great job assisting her team, keeping it all under control.
Time to plate the fish and enjoy
