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Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!

lili@delightfulpalate.net

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Deviled Eggs with Crispy Chicken Skins

Deviled Eggs with Crispy Chicken Skins

You cannot have Easter with out serving these amazing deviled eggs. Yes, they are a sensational side dish for your Ham for that matter for any thing on your Easter menu. These beauties showed up in our Brunch cooking class and were snatched right up.

 

Deviled Eggs with Crispy Chicken Skin

 

 

 6 large eggs

2 tablespoons mayonnaise

1 1/2 tablespoons sweet pickle juice

1 teaspoon prepared mustard

1/8 teaspoon salt

Dash of pepper

Garnish: Crispy Chicken Skin

 

Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.

 

Crispy Chicken Skins

Preheat oven to 350 °F

Skin from one whole chicken or 4 thighs

Salt

Parchment paper

2 rimmed baking sheets

 

Line a baking sheet with parchment paper.

Cut the chicken skin into pieces that are 3 to 4 inches across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with parchment paper. Sprinkle lightly with salt or any other seasonings.

Place another piece of parchment paper over the skin and set a baking sheet on top. (This covering prevents the skins from burning and curling up)

Bake 45 minutes, or until the chicken skin is golden and very crispy.

 

 

 

 

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Cooking Class Schedule for April and May 2017

Join us for our Cooking Classes

LSU Leisure Courses Cooking Series

Basic Techniques , Saturday, April 22, 2017 11:00 amhttp://bit.ly/2oRKg7i

Basic Techniques, Saturday, May 6,2017 11:00 am http://bit.ly/2ny6fjh

 

Food For Thought Cooking Series at Red Stick Spice Co. - We team up with experts in the fitness, nutrition and wellness fields and sample food that will get you gym ready and anti inflammatory for self care post injury.

Workout Fuel & Hydration Thursday, April 27, 2017 6:00 pm  with  Instructor Susan Marchand of Yogalates  http://bit.ly/2oZ4jxk

Post Injury and Long-term Healing Tuesday, May 2, 2017 6:00 pm  with Physical Therapist Katie Peaslee http://bit.ly/2oZ4jxk

 

Red Stick Spice Co. Cooking Classes

Pastry Fundamentals, Sweet & Savory Tarts  Monday, May 8 2017 Red Stick Spice Co at 6:00 pmhttp://bit.ly/2oZwfkP

Souffles 101 Sweet and Savory Tuesday, May 23, 2017 Red StIck Spice Co. at 6:00 pm http://bit.ly/2nV8YPa

Sheet Pan Suppers Wednesday, May 31, 2017 Red Stick Spice Co. at 6:00 pm http://bit.ly/2ojq7W4

 



 

 

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Easter Cupcake Cooking Class

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Everybody was all in from the start. We made Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting and Vanilla Almond Cupcakes with Louisiana Strawberry Buttercream.Easter will be delicious at our cooking class at Red Stick Spice Company . The cupcakes shined on the new Spring platters from Two Blondes Gift and Lifetsyle Boutique in Baton Rouge 

 

 

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Caribbean Black Bean Soup

Caribbean Black Bean Soup with Lime Sour Cream and Avocado

Another meatless recipe for your Lenten Friday supper Caribbean Black Bean Soup. It is made with canned black beans and garnished with flavored sour cream. I added fresh lemon juice , fresh chopped cilantro and lime zest to the sour cream to dollop on top of the soup along with chuncks of avocados.

 

Caribbean Black Bean Soup

 

Ingredients:

2 Tbl Key Lime Avocado Oil

1 large onion finely chopped

1 small jalapeno pepper, seeded and minced

3 cloves garlic, minced

1 large peeled, cubed sweet potato—small, bite-sized pieces

1 Tbl Cuban Spice Rub

1 tsp Sweet Smoked Paprika

1 Bay Leaf

1-15 oz can petite diced tomatoes

3-15oz. cans black beans, drained but not rinsed

4 cups chicken or vegetable stock

Salt and white pepper, to taste

Lime and Avocado for garnish

 

Directions:

Heat the Key Lime Avocado Oil over medium heat in a dutch oven or stock pot. Add the onions, jalapeno, garlic, sweet potato, Cuban Spice Rub, Sweet Smoked Paprika and Bay Leaf. Cover and sweat the vegetables over medium-low heat until the sweet potato is softening but still al dente. You don’t want to cook the sweet potato to mashable consistency. There is still some cooking to do, and you want the sweet potato to hold its shape until the end.

 

Add the canned tomatoes, black beans and stock. Bring to a boil and reduce to a low simmer. Simmer for about 15-20 minutes. Remove two ladles of black beans from the pot and mash with a potato masher or use a mini chopper. Return the beans to the pot, stir and heat through. Taste and adjust with salt and pepper. Garnish each bowl with a spritz of lime and slices of avocado.

 

 

 

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