Cooking with Chef

I am so excited about the new cooking class at The Crescent Club in Memphis. This is a “foodie’s delight!” The first class was January 10, 2017 and Chef Stan Gibson dazzled attendees with four fabulous dishes cooked tabletop in the bar in front of the fireplace. What better place to host a new cooking class? The cost is only $10 person and includes a glass of wine.

The evening began with two seafood dishes:

My favorite was the Pan Seared Sea Scallops with Mushroom Sherry Cream. 

16-20 large dry sea scallops

Salt and Pepper

Pinch of salt

Olive Oil for Saute

Sear 2-3 minutes on each side on high heat

Sauce

1 cup sliced mushrooms

1 minced shallot

1/2 cup dry sherry

1 cup heavy cream

White Buerre Manie (roux made with 1/4 cup melted butter and 1/4 cup all purpose flour)

The next seafood dish was Skillet Seared Atlantic Salmon with Lemon Caper White Wine Butter Sauce

4 seven to eight ounce servings of fresh atlantic salmon

salt and black pepper

oil for saute

Sauce (turn off the heat)

1 minced shallot

juice of 1/2 lemon

1 tablespoon of capers

1/2 cup dry white wine

4 ounces of room temperature butter

Now Chef Gibson prepared Pan Seared Chicken Paillard with Garlic Crimini Mushroom Sun Dried Cherry Sherry Cream

4 six ounce boneles chicken breasts (pound until uniform thickness)

1 cup of all purpose flour (may omit for glutten free dish)

1 teaspoon salt

1 teaspoon ground black pepper

olive oil for saute

1 clove garlic

1 cup sliced crimini mushrooms

1/2 cup sun dried cherries

1/2 cup dry sherry

1 cup heavy cream

Reduce the sauce by half before serving over the chicken pillars

The last dish of the evening was one my youngest son would love as a Jack Daniel’s fan. It’s called, Pan Seared Pork Tenderloin Paillard with Jack Daniels BBQ Butter Sauce with White Beans. I would leave off the white beans as I am not a fan of them.

4 six ounce portions of pork tenderloin

1 tsp BBQ seasoning ( I prefer Corky’s)

1 tsp creole seasoning

Olive oil for saute

BBQ Sauce

2 cups heinz ketchup

1/2 cup brown sugar

1/2 cup L & P sauce

1 teaspoon of tabasco

1 tablespoon Jack Daniels whiskey

1/2 teaspoon black pepper

2 cups of prepared white beans cooked in chicken stock and sauteed onions

I have lovely photos of each of these recipes if anyone would like them. Just let me know!

 

 

 

 

 

 

Advertisements

2016 New Year’s Eve Black Tie Dinner Party

What a fabulous evening we had in Memphis on New Year’s Eve. It was a drizzly 45 degree evening when six couples gathered for an elegant “Downtown Abbey” experience in our home. The table glowed in gold accenting the Lenox Holiday China and glass gold ruffle chargers. The beautiful gold Lenox placemats and napkins looked gorgeous. I decided on the Gorham Cherrywood crystal. The lighting in the dining room and our glass top dining table reflected the sparkle beautifully.

We were delighted to be served by a professional waiter following cocktails and appetizers in front of the fire in our great room. After our lovely dinner, we indulged in various liquers and coffee plus a New Albany Chocolate birthday cake for one of the attendees whose birthday happens to be on New Year’s Eve. We also served Ina Garten’s creme brulee, which turned out perfect. Next, we took official NYE portraits of each couple in the chocolate chair in front of the fire. Next week I will send them their photo as a momento of our lovely evening.

After donning party hats and grabbing  kazoos, our guests then stepped outside through the piano room to the pool deck where we enjoyed sparklers and light fireworks following the “guitar drop” at Gibson’s. It was a bit chilly and damp so we enjoyed coffee, champagne and truffles inside by the fire before the party adjourned. I think we made some good memories. Thought you might enjoy reading our menu.

Andrea Bocelli and Sarah Brightman sang softly in the background . . .

2016 New Year’s Eve Menu

 8:00 PM

Appetizers and Cocktails From the Great Room in Front of the Fireplace

 Moving to the The Dining Room

 Appetizer – Seafood Au Gratin

 Soup – Roasted Red Pepper Tomato Bisque

 Elegant Fruit Salad

Intermezzo

 Lemon Sorbet

 Main Course

 Tenderloin Beef and Whiskey Sauce

Burgundy Mushrooms

Classic Mashed Potatoes

       Spinach Souffle

Asparagus with Hollandaise Sauce

 Olive Bread with Roasted Garlic and Butter

Crème Brulee or New Albany Chocolate Birthday Cake

 Coffee and Liquers

Champagne and Truffles at Midnight

Grand Finale

Fireworks and Outdoor Fireplace by the Pool