CUL 250

• 1oz peanut oil
• 2lbs whole crabs
• 6oz salt pork or bacon diced
• 4oz celery diced
• yellow onion diced
• 1/2oz garlic cloves
• 10oz okra into 1/4 inch rounds
• 2 scotch bonnet Chiles
• 2 tsp fresh thyme leaves minced
• 2 qts water
• 1lb callaloo leaves
• 2oz Lime juice
• S&P to taste

• 3lbs Fresh Corn
• 3oz cornmeal
• 4oz Brown sugar
• 8oz Coconut milk
• 1t cinnamon
• 1/4t allspice
• 4oz raisin
• 1doz banana leaves

• 3oz Garlic cloves chopped
• 2t salt
• 1/2t freshly ground black pepper
• 12oz sour OJ (5ozoj 7ozlj)
• 4oz yellow onion minced
• 2t dried oregano or 2tb fresh
• 2tb fresh flat parsely
• 8oz olive oil

• 1T Lard
• 1/4 onion
• 1 clove Garlic minced
• 1/4 green bell pepper
• 1/2t cumin, ground
• 1/2t Oregano dried
• 1 Scallion, chopped

• 1/2c Rice
• 1/2c Bean Liquor
• 1/4c water

• 1/4c cooked black beans, drained
• 1t olive oil

• 1t Red Wine Vinegar
• 1/2t sugar

• in a saucepan, make soffrito. add herbs. Pearl rice. add water and bean liquor. bring to a simmer, cover cook low for 15min. let rest covered for 10min
• add cooked beans and olive oil
• finish with vinegar and sugar to taste

• 2lbs fish fillets boneless skinless
• 1lb shrimp peeled and devined butterflied
• 1/2c cashews
• 3T dende oil
• 1 onion minced
• 3cvs garlic minced
• 1t ginger minced
• 3 jalapenos, minced
• 6 tomatoes concasse
• 2 limes juiced
• 1/8c dried shrimp, ground
• 1qt chix stock
• 2c coconut milk
• 2T cilantro leaves
• TT s&p

• 1Tb veg oil
• 1t achiote paste
• 5oz yellow onion minced
• 4oz green pepper
• .5oz garlic cloves, minced
• 1/2 cumin, ground
• 1/4t black pepper
• 1lb ground beef
• 1lb tomatoes chopped
• 1t salt
• 1oz capers drained and rinsed

• 1lb arepa flour
• 1.5t salt
• 4c warm water

• 1oz veg oil
• 12oz yellow onion sliced thin
• 8oz green pepper diced
• 1oz garlic minced
• .5oz serrano chili minced
• 3lbs beef stew meat 1inch cubed
• 1/2t black pepper
• 2t salt
• 1/2t dried oregano
• 1qt veal stock
• 1.5lb tomoato concassee
• 1T fresh thyme
• 6oz corn kernels
• 6oz butternut squash
• 8oz red bliss potatoes
• 8oz sweet potatoes
• 8oz bartlett pears diced
• s&p

• Marinating steak:
• 3lbs Matambre steak (flank)
• 2oz red wine vinegar
• 1oz garlic cloves minced
• 1.5t fresh oregano, minced
• 1/2t crushed red chiles
• 1t salt
• 1/4 black pepper
• 4oz veg oil

• sauteeing spinach
• 1lb spinach cleaned, stemmed
• 1oz olive oil

• stuffing rolling the Matambre
• 1/4bunch parsely minced
• 1/2t crushed dried chili
• 1/4t salt
• 4oz parmesan cheese grated
• 1lb fire roasted red pepper strips
• 4eggs hard boiled, peeled chopped separated
• spinach

• braising
• marinated beef
• 2oz olive oil
• 1.5q veal stock
• s&p

• 1oz dende
• 12oz yellow onion
• 1oz garlic minced
• 3oz green onions sliced thin
• 2oz ginger root grated
• 1oz manzano chili minced (serrano sub)
• 8oz green bell pepper sliced thin
• 1lb tomato (concasse) chopped fine
• 1/2t salt
• 1/2 bunch of cilantro
• 2oz dried shrimp ground
• 28oz coconut milk
• 6oz peanuts
• 2oz lime juice
• 1c day old bread
• 2lbs shrimp deveined,peeled
• 1/4bunch cilantro minced
• s&p

• 2c black beans
• s&p
• a/n bean liquor
• a/n chix stock
• 2T annato oil
• 1c onions minced
• 2t garlic minced
• 8oz ham minced
• 1 tomato concasse
• 1T malt vinegar
• 1/2t cumin toasted and groun
• tt black pepper

• 1 cup buttermilk
• ¼ yellow onion sliced
• Garlic 2 cloves smashed
• Combine all ingredients and add chicken, soak 30 min

• For the seasoned salt:
• 1 tsp. salt
• ½ tsp garlic powder
• ½ tsp Onion powder
• ½ tsp black pepper ground
• ¼ tsp cayenne powder
• Combine.
• Dust Chicken before coating with flour
• Pan Fry in veg oil

• 1 t. whole grain mustard
• 1 t. mashed anchovy
• 2 T. finely chopped parsley, chive and tarragon
• 1 T. chopped capers
• 1 T. Cornichons, finely chopped
• 1 T. red onion, brunoise

• ½ cup Mayonnaise (.5 egg/1/2 c. oil)
• 1/4 cup Chives, coarsely chopped
• 1 c. Parsley, flat leaf
• 1 each Green onion, coarsely chopped
• 1 clove Garlic
• 1 tbsp Tarragon Vinegar
• 1 tbsp Tarragon, stemmed and chopped
• 1-2 ea Anchovies, rinsed
• TT Lemon juice
• Tt Salt and Pepper

• - Make mayo
• - Combine herbs and remaining ingredients in a blender to make a smooth paste
• - Add mayo.
• - Season.

• 1 oz flour
• 1 ½ oz bacon lardoons
• 3 oz onion, macedoine
• 4 oz red potatoes, macedoine skin on
• 8 oz clam juice
• 6 oz canned clams
• 8 oz manufacturing cream
• 1 sprig thyme
• Fine dust parsley to garnish
• TT Salt and pepper

• Render bacon being careful to avoid caramelizing, add butter.
• Sweat onions and thyme sprig.
• Add flour to make a blond roux.
• Add clam juice and simmer for a veloute base.
• Simmer to appropriate consistency and texture (no floury texture).
• Add potatoes, cook to tender, add clams, heat though.
• Finis with cream, adjust seasoning, remove thyme sprig.
• Garnish with parsley dust

• ½ oz Shallot
• 4 oz Manufacturing Cream
• 8 oz Fresh Spinach
• TT nutmeg, salt and pepper

In a small sauté pan, add brunoise shallot and cream, reduce to nappe consistency, season. In a separate pan, wilt spinach and wring out excess liquid. Add to cream mixture, heat and serve.

• 2 oz butter
• 1 oz shallots
• 1 sprig fresh thyme
• 2 oz beer (pale ale)
• 2 oz clam juice
• 1 each lemon zest and juice
• TT salt and pepper
• Baguette slices

Clean mussels, set aside. In a small sauce pot, sweat shallots and thyme sprig in ½ oz butter, add mussels, clam juice and beer, cover and steam until the mussels just open. Remove mussels, cover to keep warm. Reduce beer to almost au sec and add lemon zest. Adjust seasoning adding lemon juice as needed, removing thyme sprig. Mount with butter. Add mussels, reheat and coat with sauce. Serve with grilled bread slices in a bowl

• 1 oz butter
• 1 oz AP flour
• 12 oz milk
• ½ # sharp cheddar cheese
• 1 Tablespoon Dijon mustard
• ½ teaspoon Worcestershire sauce
• TT salt and pepper

Cook pasta, shock, drain and set aside. Make a béchamel base with the milk, flour and butter. Cook to smooth mouth feel. Over low heat, add grated cheddar and stir until smooth. Sauce should be nappe consistency. Add Dijon and Worcestershire sauce. Adjust seasoning. Add cooked pasta, reheat and serve.

• 2 each Oysters
• 6 oz milk
• ½ oz butter
• ½ oz flour
• 1 oz Spanish onion
• 1 clove
• 1 bay leaf
• 2 teaspoons Pernod
• 3 oz fresh spinach
• 8 oz rock salt
• A/N bread crumbs
• TT salt and pepper

Make a standard béchamel, set aside. Saute spinach, drain and set aside. Shuck oyster. Par sauté oyster and finish with Pernod. Assemble in the oyster shell, spinach, oyster and Pernod sauce, cover with béchamel and breadcrumbs. In a sauté pan lay a bed of rock salt, nestle the oysters in it and gratinee in the salamander. Serve on a cool plate in the shell.

• 8oz Butter
• 6oz onions, chopped
• 4oz celery, chopped
• 8oz Broccoli stems, coarsely chopped
• 4oz mushrooms chopped
• 4 1/2oz flour

4 1/2pt white stock

• 1pt Milk, hot
• 12oz broccoli florets cooked

• 1lb sharp cheddar cheese, grated
• 8floz heavy cream, hot
• s&p tt

• 3 ducklings
• S&P tt
• 1oz orange zest
• a/n oil

• 2 1/2oz sugar
• 5 floz red wine vinegar
• 9 floz orange juice
• 2 1/2floz lemon juice
• 1 qt brown stock
• 4t potato starch
• 1 floz orange liqueur
• 1 1/2oz orange zest, cut julienne blanched
• 3/4 lemon zest, cut julienne, blanched

• 2 1/2lb apples
• 3oz clarified butter
• 2oz sugar

• 3lb crabmeat
• 4oz fresh bread crumbs
• 6oz mayonaise
• 4 eggs beaten
• 2t prepared mustard
• 2t worcestershire sauce
• 2t salt
• 1/2t white pepper
• 3T chopped parsely
• 8 scallions chopped fine
• a/n clarified butter
• 3oz roasted red bell peppers
• 1pt remoulade sauce
• 16 lemon wedges

• 1lb onions fine diced
• 8oz celery,fine dice
• 2oz oil
• 12oz soft bread crumbs
• 12fl oz tomato juice, stock, or milk
• 2 1/2lb ground beef
• 2 1/2lb ground pork
• 2 1/2lb ground veal
• 5 eggs beaten slightly
• 1T salt
• 1/2t black pepper

3pt tomato sauce, spanish sauce, Creole sauce, or sour cream sauce