Learn to Cook with Chef Patrick!
This is the Page for our weekly Cooking Class that takes place every Friday. Chef Patrick Will Teach you some of the secrets of the industry. You can ask questions of how and why while being interactive.
Join us on Friday at 7:00 Pm- we will place the Link Below. 24 hours before the class.
Patrick Henry is inviting you to a scheduled Zoom meeting.
Below is the Link for the zoom meeting:
This week’s menu is on the 1st of the five mother sauces of Béchamel. We will be making Alfredo sauce and 3 variations and uses of it. If you would like to cook Alfredo sauce along with us, be prepared with the following ingredients:
1 Tbl vegetable oil
1 Tbl AP Flour
1 Tsp minced Garlic
1 Tsp Chicken Base
1/2 Cup Chicken Stock
1 Tsp Lemon juice
1 Cup Heavy Cream
1/2 Cup grated Parmesan Cheese
Catering
Catering menu Gumbo (New Orleans style Gumbo with Shrimp, Sausage, Chicken and Paton’s Hot Sausage) 90.00 Gallon Crawfish Pies (Plump crawfish in a savory pastry Shell baked in a cheesy Bechamel sauce.) 30.00 Per Dozen
Lobster Cakes
This a Delicious Entree or appetizer that would impress any guest. Easy, Rich sweet, delicate and tasty 1 Pound Cooked Lobster meat (Rough chopped) 2 ounces of heavy whipping cream 1 pinch of crab base 1 pinch of dried dill leaf Pinch of old Bay 1/2 teaspoon green onion In a small skillet over…
EasyOven Roasted Brown sugar and Ginger Salmon with a sweet Chili Glaze
Omega-3 rich healthy salmon with a hint of asian spices and seasonings with a punch of flavor. This has turned out to be one of my easiest dishes to prepare and it is also one of the most requested dishes. It is a blend of an array of textures and flavors rolled all into one…
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