Welcome to the TEC311 Big Easy!
Get your beads ready and let’s have some fun!
Download all the information you’ll need for the class including the pre-class prep list (roughly 40 mins prep) and the recipes. It is ideal that you print the recipes out. Pre-prep is key as we have an amazing menu but it does depend on how much is done before hand. (If you choose to brine tofu or chicken - you can make the brine the night before but tofu/chicken should only be in brine for 5-6 hrs)
Shopping list notes:
Brine is at the bottom of the shopping list in case you do not wish to brine.
Dessert ingredients are not included, You are welcome to make a dessert, you will just need to take along the recipes to get those ingredients.
Chef Joey will take us through each item step-by-step. No one will be left behind. We welcome cheers and heckling of Chef Joey, and others!
Don’t forget to order your wine from Northmount Liquor (15% off). They will order this special pairing in and if you choose, it can be delivered to your doorstep before class!
Jump on the zoom call anytime after 5:15pm and we’ll pour our cocktails and get cookin’ shortly after 5:30pm.
ZOOM LINK: Meeting ID: 890 2999 9816. Passcode: 979616
Ann kwit!
Blackened Cajun Chicken/Tofu
Southern Collard Greens
Dirty Dirty Rice
NOLA Style Cornbread
Hurricane
If you want to kick off the evening you can make a cocktail inspired by a drink often sipped along Burbon Street but we’ve made it your own Saskatoon Hurricane!
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml light rum
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml dark rum
3 Tablespoons fresh lime juice
3 Tablespoons orange juice (or Saskatoon syrup!)
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml passion fruit juice
3/4 Tablespoons simple syrup*
3/4 Tablespoons Grenadine syrup
Orange slice and cherry for garnish optional
Instructions
Combine all ingredients except for orange slice and cherry in a pitcher. Stir to combine. Pour through wire mesh strainer into glass filled with crushed ice.
If desired, garnish with orange slice and cherry.
You can make your own simple syrup by combining equal parts of water and granulated sugar in a small saucepan. Heat to boiling, stirring occasionally, until sugar is dissolved. Cool completely.
Wine Pairing
Bernedette Bagshaw has 15 years in the Wine and Spirits Industry. WSET 3 and Whisky Brand Ambassador. She is a rep for Pacific Wine and Spirits.
“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical.”
She has reviewed the tasty treats you are about to cook and has made a wine pairing to serve with it. Order your wine before Jan. 18 for a 15% discount from Northmount Liquor Store so they can bring in the inventory. They do have a delivery service as well ($10).
Wine Selection:
A delicious combination of ripe summer fruits and delicate floral perfume – citrus blossom and elderflower entwined with nectarines and white peaches, mandarin and cantaloupe with a twist of lemon. Intensely flavoured, succulent and crisp with a delicate herbal infusion – quintessential Marlborough.
The Luigi Boscas Malbec is a deep purple red wine with a well-integrated nose reminiscent of dark fruits, blackberries, currants and ripe plums, mixed with cassis and coffee notes. This wine slowly opens up and gains complexity. Fruity and spicy on the palate, with very good structure and body. Firm ripe tannins intensify its unique character, while its richness delivers a round and silky texture.
Your lagniappe
Pronounced as a French word, lagniappe (lan-yap) is a Cajun-French inspired noun that means “a little extra.” We won’t be covering this in class but you can make these the night before to add to your meal. We wanted you to have a little sumpin’ sumpin’ extra.