Central Market (similar to Whole Foods) offers cooking classes as well as wine tastings on a weekly basis. I attended Christina Lee’s Citrus in Every Bite this week (50 dollars for a cooking class with limited cooking still seems to be pretty steep, especially for the amount of food we ate after we cooked). Wish those who signed up for the class could participate more in the cooking process. The soave wine (Italian white wine) was paired nicely with the dishes:
Fennel and Citrus Salad with Gulf Shrimp
12 Large Gulf shrimp, peeled and deveined
1/3 Cup pickling spices
1 Fennel bulb, thinly sliced
2 Ruby Red grapefruits, segmented
2 Oranges segmented
3 Clementines or Mandarins, segmented
1 Small red onion, thinly sliced
Fresh oregano and thyme
EVOO or lemon scented olive oil
Kosher salt and freshly ground black pepper
Soak the red onions (or white onions) in water with ice cubes
Place the shrimp and pickling spices in a large pot, cover with water and bring to a boil. Remove from heat and let sit for 5 minutes. Drain and chill in the refrigerator.
Arrange the citrus segments on the 4 plates. Do the same with the sliced fennel and onion.
Squeeze whatever juice that is left on the citrus membranes onto each plate.
Drizzle the oil and season each plate with salt and pepper.
Garnish each plate with oregano and thyme leaves. Place 3 shrimp per plate.
Citrus Crusted Texas Gulf Snapper, Blood Orange Vinaigrette
For the snapper:
4 five ounce portions of snapper fillets
2 Tablespoons grape seed oil
Kosher salt and freshly ground black pepper in a skillet, heat the oil over high heat. Season the snapper with salt and pepper. Place the fillets in the pan presentation side down (not the side where the skin was). Cook the fish two minutes per side. Transfer to a sheet pan and top with the citrus Panko crust. Place under a broiler or salamander until the crust is golden.
For the citrus panko crust:
1/2 cup Panko
Zest the lime, lemon and orange. Reserve 1 teaspoon of zest from each citrus fruits for the vinaigrette. Combine the remaining zests with the Panko in a clean dry bowl. Preheat either a broiler or salamander (no, not to be confused with the amphibian).
For the orange vinaigrette:
1/4 cup blood orange vinegar (Cuisine Perel)
1 teaspoon Dijon mustard
1/2 cup olive oil
1 teaspoon lime zest
1 teaspoon lemon zest
1 teaspoon orange zest
Kosher salt and freshly ground black pepper.
In a bowl add, the blood orange vinegar and the Dijon mustard. Whisk to combine. Slowly drizzle the olive oil into the vinegar and whisk until emulsified. Add the citrus zests and season with salt and pepper. The red snapper can be served with cream of mushroom risotto.
Lemon Chicken and Snap Peas with Pasta
1 Rotisserie chicken
1 Tablespoon canola or vegetable oil
2 Garlic cloves, minced
1 Cup snap peas
1/3 cup lemon juice
Zest of 1 lemon
Kosher salt and freshly ground black pepper
Pull the meat of the rotisserie chicken into bite size pieces. Set aside.
In a large skillet or wok, heat the oil over medium high heat.
Add the garlic and stir fry for 30 seconds. Remove and set aside.
Add the chicken into the skillet or wok and stir fry to warm. Add the snap peas, lemon juice, lemon zests and garlic. Stir fry for 2 minutes. Add salt and pepper to taste.
Serve with pasta.
2 Cups of water
1 Cup granulated sugar
1/2 cup fresh Meyer Lemon juice
Bring the water and sugar to a boil in a medium saucepan, stirring until sugar dissolves.
Reduce heat to medium and simmer 5 minutes. let cool and stir in Meyer Lemon Juice. Transfer to 11x7x2-inch glass baking dish. Cover and place in freezer.
Stir every 45 minutes until frozen, about 3 hours.
2 Tablespoons water
2 Tablespoons fresh lime juice
Two 1/2 teaspoons unflavored gelatin
Two 1/4 cups plain whole-milk yogurt
One 3/4 cups heavy whipping cream, divided
3/4 cup granulated sugar
1 Tablespoon lime zest
Combine 2 tablespoons water and lemon juice in small bowl. Sprinkle gelatin over; stir to blend. Let stand until gelatin softens, about 15 minutes.
Whisk yogurt and 3/4 cup cream in large bowl.
Combine 1 cup cream and sugar in small saucepan; bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat.
Add gelatin mixture to hot cream mixture; whisk until gelatin dissolves. Add cream-gelatin mixture to yogurt mixture and lime zests; whisk to blend.
Pour mixture into eight 2-ounce ramekins. Chill uncovered until cold, then cover and keep refrigerated until panna cotta is set, at least 8 hours or overnight.
With the cooking instructor